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Marion Cabell Tyree.

Housekeeping in old Virginia. Containing contributions from two hundred and fifty ladies in Virginia and her sister states online

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strain and add three pounds brown sugar to each gallon juice.
Lei; it stand thirty-six hours, skimming the impurities that rise
to the top. Put in a cask, reserving some to add as it escapes
from the cask. Fill each morning. Cork and seal tightly
after the fermentation is over. — 3frs. E.

Orange Wine.
One gallon juice of sour oranges, four gallons water, twenty
pounds sugar. Boil it and clarify with the whites of two eggs ;
skim the liquid till the scum has disappeared. Pour into a
vessel of suitable size, taking the precaution to first strain it
through flannel. Add three-quarters of a bottle of raw juice
and let it ferment. Bottle in six months. Put less sugar if
you prefer a wine less sweet. — 3frs. JV.

Cider Wine.
One gallon sweet cider, three pounds sugar. Put in a cask
and let it ferment. Keep the vessel full so that it will run
over. Let it stand fifteen days. Put the corks in a little
tighter every day. Let it stand three months, then bottle and
s< al up. — J/^s. jE'. H.

Tomato Wine.

Pick small, ripe tomatoes off the stems, put them in a clean
bucket or tub, mash well, and strain through a linen rag (a
bushel will make five gallons of juice). Add fiom two and a



468 EGGNOG APPLE TODDY.

half to three poutds brown sugar to each gallon. Put in a cask
and let it ferment like raspberry wine. If two gallons water
be added to a bushel of tomatoes, the wine will be as good. — ■
Mi\s. A. D.

Eggnog.

To each egg one tablespoonful of sugar, one wine-glassful of
milk, one wine-glassful of liquor. The sugar and yolks to be
well beaten together, and the whites (well beaten) added by
degrees. To twelve eggs, put eight glabsfuls of brandy and
four of wine. Put the liquor in the yolks and sugar, stirring
slowly all the time ; then add the whites, and lastly the milk. —
Mrs. F.

Eggnog.

Three dozen eggs, three pounds of sugar, half a gallon of
brandy, half a j)int of French brandy, half a gallon of milk.
Beat the yolks and whites separately. Stir the sugar thor-
oughly into the yolks, add the brandy slowly so as to cook the
eggs, then add the milk, and lastly the whites, with grated nut-
meg, reserving enough for top-dressing. — Mrs. P. TF!

Eggnog.

Take any number of eggs you wish, beat the whites and yolks
separately and as light as ])ossible. Stir into the yolks, while
beating, a tablespoonful of sugar to each egg. Then pour on
the yolks and sugar a small wine-glassful of wine, flavored with
a little vanilla, to each egg. On that pour a wine-glassfid of
rich milk or cream to each egg. Beat the whites as if for cake,
then beat in enough sugar to make them smooth and stiff". Stir
this into the eggnog for twenty minutes, and grate nutmeg on
the top. — Mrs. R. G.

Apple Toddy.

Half a gallon of apple brandy, half a pint of French brandy,
half a pint of peach brandy, half a pint of Madeira wine, six
apples, baked without peeling, one pound of sugar, with enough



APPLE TODDY ROMAN PUNCH. 469

hot water to dissolve it; spice, if you like. This toddy,
bottled after straining, will keep for years, and improve with
age.— Jfy-s. C. G. McP.

Apple Toddy.
One gallon of apple brandy or whiskey, one and a half gallon
of hot water, well sweetened, one dozen large apples, wel.
roasted, two grated nutmegs, one gill of allspice, one gill of
cloves, a pinch of mace. Season with half a pint of good rum.
Let it stand three or four days before using. - (7o^. 8.

Rum Punch.

Make a rich, sweet lemonade, add rum and brandy to taste,
only dashing with brandy. It must be sweet and strong. — Mrs,
D. It.

Regent Punch.

One pint of strong black tea (in which put the rind of four
lemons cut very thin). Two pounds of sugar, juice of six
lemons, juice of six oranges, one pint of French brandy, one
pint of rum, two quarts of champagne. Serve in a bowl, with
plenty of ice. — Mrs. C. G. McP.

Tea Punch.
Three cups of strong green tea (in which put the rind of six
lemons, pared very thin), one and one-half pound of sugar, juice
of six lemons. Stir together a few minutes, then strain, and
lastly add one quart of good rum. Fill the glasses with crushed
ice when used. It will keep any length of time bottled.
Fine for hot weather. — Mrs. A. B.

Roman Punch.
Grate the rind of four lemons and two oranges upon two
pounds of sugar. Squeeze che juice of these, and let it stand
several hours. Strain them through a sieve. Add one quart



470 ROMAN PUNCH DEWBiCRRY CORDIAL.

of cliainpagae and the w]iit(is of three i'ggs, beaten very light.
Freeze, and serve in liock glasses. — 3frs. C. C. McP.

Roman Punch.
To make a gallon. One and a half pint of lemon juice, rinda
of two lemons grated on sugar, one pint of rum, half a pint of
brandy , two quarts of water, three pounds of loaf sugar. A
pint-bottle of champagne is a great improvement. Mix all
together, and freeze. — Mrs. S. C. C.

Blackberry Cordial.

Two quarts blackberry juice, one pound loaf sugar, four
grated nutmegs, one-quarter ounce ground cloves, one-quarter
ounce ground allspice, one-quarter ounce ground cinnamon.
Simmer all together, for thirty minutes, in a stewpan closely
covered, to prevent evaporation. Strain through a cloth when
cold and add a pint of the best French brandy. Soothing and
eflBcacious in the summer complaints of children. Dose, one
teaspoonful poured on a little pounded ice, once or several
times a day, as the case may require.

Whortleberry cordial may be made by tlie same recipe.
Good old whiskey may be used for either, in the absence of
brandy. — Mrs. Gen. S.

Biackherry Cordial.
Half a bushel of berries, well u>ashed, one quarter pound of
allspice (pulverized), two ounces cloves (pulverized). Mix and
boil slowly till done. Then strain through homespun or flannel,
and add one pound white sugar to each pint of juice. Boil
again, and, when cool, add half a gallon best brandy. Good for
diarrhoea or dysentery. Dose, one teaspoonful or more accord-
ing to age. — Mrs.S. JB.

Dewberry Cordial.
To our. quait juice put one pound loaf sugar and boil these



DEWBERRY CORDIAL CHERRY CORDIAL. 471

together fifteen minutes. When cool, add one gill biandy, one
tablespoonful mace, cloves, and allspice powdered. Bottle and
cork tightly. — J/?s. A. D.

Dewberry Cordial.

Tnvo quarts strained juice, one pound loaf sugar, four grated
nutmegs, one-half ounce pulverized cinnamon, one-quarter ounce
jiulverized cloves, one-quarter ounce pulverized allspice. Simmer
all together for thirty minutes, in a saucepan tightly covered to
prevent evaporation. Then strain through a cloth, and, when
cold, add one pint best French brandy. Bottle and cork tightly.
—Mrs. D. B.

Strawberry Cordial.

One gallon apple brandy, four quarts strawberries. After
standing twenty-four hours, pi-ess them througli a cotton bag,
and add four quarts more of bei-ries. After twenty-four hours
more, repeat this process. To every quart of the cordial add
one pound of sugar, or sweeten it with a syi'up made as follows :
two pounds sugar, one pint water, white of one egg whipped a
little — all boiled together. When cold, add one pint syrup to
one quart coi'dial. — Mrs. C. F. C.

Cherry Cordial.
Extract the juice from ripe Morella cherries as you would from
berries. Strain through a cloth, sweeten to your taste, and
wlien perfectly clear, boil it. Put a gill of brandy in each
bottle, cork and seal tightly. Will keep all the summer in a
cool place. Delicious with iced water.

Cherry Cordial or Cherry Brandy.
Take three pounds Morella cherries. Stone half and prick
the rest. Throw into a jar, adding the kernels of half slightly
bruised. Add one pound white sugar. Dover with brandy, and
let it stand a month. — Mrs. E.



472 mint cokdial strawberry vinegar.

Mint Cordial.

Pick the mint early in the moi-uing while the dew is on it.
Do not bruise it. Pour some water over it, and then drain it
off. Put two handfuls in a pitcher with a quart of French
brandy. Cover and let it stand till next day. Take out tlie
mint carefully, and put in as much more, which take out next
day. Add fresh mint a third time, taking it out after twenty-
four hours. Then add three quarts water and one pound loaf
sugar to the brandy. Mix well, and, when clear, bottle. — Mrs.
Br. J.

Strawberry Acid.

Put twelve pounds fruit in a pan. Cover it with two quarts
water, having previously acidulatf'd the water with five ounces
tartaric acid. Let it remain forty-eight hours. Then strain,
taking care not to bruise the friiit. To each pint of juice add
one pound and a half powdered sugar. Stir till dissolved, and
leave a few days. Then bottle and coik lightly. If a slight
fermentation takes place, leave the corks out for a few days.
The whole process to be cold. When put away, the bottles
must Vje kept erect. — Mrs. Col. H.

IloYAL Strawberry Acid.
Dissolve two ounces citric acid in one quart spring water,
which pour over thi-ee pounds ripe sti-awberries. After stand-
ing twenty-four hours, drain the liquor off, and pour it over
three pounds more of strawberries. Let it stand twenty -four
hours more, and again drain the liquor off. Add to the liquor
its own weight of sugar. Boil three or four minutes, put in
cool bottles, cork lightly for three days, then cork tightly and
seal. — 3Irs. G.

Strawberry Vinegar.
Four pounds strawberries, three quarts vinegar. Put fresh,
ripe berries in a jar, adding to each pound a pint and a half of
fine, pale white-wine vinegar. Tie a thick paper over them and



RASPliERRY VINEGAR RASPBERRY ACID. 473

let them remain three or four days. Then drain off the vinegar,
and ponr it over four pounds fresh fruit. After three days drain
it again, and add it a third time to fresh fruit. After drain-
ing the last time, add one pound refined sugar to each j)int of
vinegar. When nearly dissolved, stir the syrup over a fire till
it has dissolved (five minutes). Skim it, pour it in a pitcher,
cover it till next day. Then bottle it, and cork it loosely for
the first few days. Use a few spoonfuls to a glass of water. —
Mrs. E. P. G.

Raspberry Vinegar.

Put a quart red raspberries in a bowl. Pour over them a quart
strong apple vinegar. After standing twenty -four hours, strain
through a bag, and add the liquid to a quart of fresh berries.
After twenty-fo\ir hours more, strain again, and add the liquid
to a third quart of berries. After straining the last time,
sweeten liberally with pounded loaf sugar, refine and bottle.
Blackberry vinegar may be made by the same recipe. — Mrs.
C. N.

Hasjjiberry Vinegar.

Put two quarts ripe, fresh gathered berries in a stone or
china vessel, and pour over them a quart of vinegar. After
standing twenty-four hours, strain through a sieve. Pour the
liquid over two quarts fresh berries, which strain after twenty-
four hours. Allow one pound loaf sugar to each pint of juice.
Break up the sugar and let it melt in the liquid. Put the whole
in a stone jar, cover closely, and set in a kettle of boiling water,
which must be kept boiling briskly an hour. Take oflf the scum,
and, when cold, bottle. — Miss JV. L.

Raspberry Acid.

Dissolve five ounces tartaric acid in two quarts water, and

pour it over twelve pounds berries. Let it stand twenty-four

hours, and then strain without bruising the fruit. To each pint

dear juice add one pound and a half dissolved sugar, and leave

40



i74 LEMCN VTNEGAK — CKEAM BEER.

a few days. If a slight fermentation takes place, deky corking
a few days. Then cork and seal. — Mrs. G.

Lemon Vinegar.
Fill a bottle nearly full of strong cider vinegar. Put in it
the rind of two or three lemons, peeled very thin. In a week
or two it will be ready for use, and will not only make a nice
beverage (very much like lemonade), but will answer for sea-
soning. — Mrs. M. C. C.

Lemon or Orange Syrup.
Put one pound and a half white sugar to each pint of juice.
Add some peel, and boil ten minutes, then strain and cork.
It makes a fine beverage, and is useful for flavoring pies and
puddings. The juice of any acid fr\iit may be made into a
Byrup by the above recijie.

Orgeat.
Make a syrup of one pound sugar to one pint water. Put it
aside till cold. To five pounds sugar put one gill rose-water
and two tablespoonfuls essence of bitter almonds. — Mrs. I. IT.

Summer Beer.
Twelve quarts water, one quart molasses, one quart strong
hop-tea, one-half i)iut yeast. Mix well and allow to settle.
Strain through a coarse cloth, and bottle. It will be good in
twenty-four hours. — Mrs. E. W.

Cream Beer.
Two ounces tartaric acid, two pounds white sugar, three pints
water, juice of one lemon. Boil all together. When nearly
cold, add whites of three eggs, well beaten, with one-half cupful
flour, and one-half ounce essence wintergreen. Bottle and keep
in a cool place. Take two tablespoonfuls of this mixture for a
tumbler of water, in which put one-quarter teaspoonful soda.
— Mrs. E.



lemon beer — ckab cider. 4'i6

Lemon Beer.
Cut two large lemons in slices and put tliera in ajar. Add
one pound white sugar and one gallon boiling water. Let it
stand till cool ; then add one-quarter cupful yeast Let it
stand till it ferments. Bottle in the evening in stone jugs and
cork tightly.— J/7S. G. W. P.

Ginger Beer.

One and a half ounce best ground Jamaica ginger, one and a
half ounce cream of tartar, one pound brown sugar, two sliced
lemons, four quarts boiling water, one-half pint yeast. Let it fer-
ment twenty-four hours. In two weeks it will be ready for
use.— J/rs. G.W. P.

Small Beer.

Fifteen gallons water, one gallon bran, one and a half gallon
molasges, ore quart corn or oats, one-quarter pound hops. Let
it boil up once ; take it off and sweeten with the aforementioned
molasses. Put it in a tub to cool. When a little more than
milk warm, add one and a half pint j'east. Cover it with a
blanket till next morning, and then bottle. — Mrs. M. P.

Mulled Cider.

To one quart cider take three eggs. Beat them light and

add sugar according to the acidity of the cider. When light,

pour the boiling cider on, stirring briskly. Put back on the

fire and stir till it fairly boils. Then pour off.— J/r. R. H. M.

Crab Cider.
To a thirty-gallon cask put one bushel clean picked grapes.
Fill up with sweet eider, just from the press — crab preferred.
Draw off in March, and it is fit for use. Add brandy, as much
as you think best. — Mrs. A. J).



476 THE SICK-EOOM DIET AND REMEDIES FOR THE SICK.



THE STCK-ROOM— DIET AND REMEDIES FOR
THE SICK.

Fifst of all, let me say that after arelia'jle physician lias been
called in, his directions should be strictly followed, and his in-
structions should be the law in the sick-room. Have every-
thing in readiness for his admission immediately after his arrival,
as his time is valuaV)le and it occasions him both annoyance and
loss of time to be kept waiting outside of the sick-room, after
reaching the house of the patient.

Pure air is of vital importance in the sick-room. Many
persons exclude fiesh air for fear of dampness, but even damp
air is better than impure. Even in cold weather, there should
be a free circulation of air. If there are no ventilators, let the
air circulate from the tops of the windows, rather than admit
it by opening the door, which is apt to produce a draft. Mean-
time keep up a good fire ; if practicable, let it be a wood fire,
bnt if this be not attainable, have an open grate, with a coal
tire. The sight of a bri<irht blaze is calculated to cheer the
2)atient, while the sight of a dark, close stove is depressing. By
no means allow a sick person to be in a room warmed by a flue
or register.

The old idea of darkening the sick-room is exploded. It
should be darkened only when the patient wishes to sleep. If
the eyes ai'e weak, admit the sunshine from a quarter where it
will not fall xipon them. The modern science of physics has
come to I'ecognize sunshine as one of the most powerful of
remedial agencies, and cases are not rare in which invalids have
been restored to health by using sun-baths, and other^vise freely
enjoying the sunshine.

It is best to have no odors in the sick-room unless ib be bay
rum, German cologne, or something else especially fancied by
the sick person. Where there is any unpleasant exhalation,
it is far better to let it escape by properly ventilating the room,



THE SICK-ROOM DIET AND REMEDIES FOR THE SICK. 477

than to try to overcome it by the aid of perfumery. In fevers,
where there are offensive exhalations from the body, sponging
with tepid water will help to remove the odor, and will also
prove soothing to the patient. In winter, expose but a small
portion of the body at a time, in sponging. Then rub gently
with the hand or a coarse towel, and there will be no danger of
the patient's taking cold, even in winter.

Be careful to keep warm, soft flannels on the sick person in
winter. In summer, do not keep a pile of bedclothes on the
patient, even though chiil3\ It is better to keep up the circu-
lation by other means, such as rubbing or stimulants. Sctupu-
lous neatness sliould be observed about the bed-linen (as well
as the other appointments of the sick-room). Never vae bed-
quilts or comforts ; they are not only heavy, but retain the
exhalations from the body. Use soft, fleecy blankets instead.

The nurse should watch her opportunity of having the bed-
clothes taken into the fresh air and shaken, and the bed made
up, when the patient has been lifted up and set in an easy-chair
near the fire. The arrangements about the bed should be
quickly made, so that the patient may be able to lie down
again as soon as fatigued. Let such sweeping and dusting as
are necessary be also done with dispatch, using a dust-pan to
receive the dust from the carpet. Avoid clouds of dust from
the carpet, and of aslies from the fireplace.

The nurse has a very important part to play, as physicians
say that nursing is of equal importance as medical attendance.
The nurse should be careful not to wear a dress that rustles,
nor shoes that creak, and if the patient has any fancy, or any
aversion connected with colors, she should regard it in hei
dress. Indeed, the patient should be indulged in every fancy
that is not hurtful.

The nurse should be prompt in every arrangement. Where
blisters or poultices are to be used, she should not wait till the
lafjt moment to prepare them, but should do so before uncover-
ing the patient to apply them, or even broaching the subjecti



478 THE SICK-ROOM DIET AND REMEDIES FOR TFIE SICi:.

If anything painful or distasteful has to be undergone by the
patient, it should not be discussed befoi-ehand with or l)efore
the patient ; but when all is in readiness, witli cheerful and
soothing words, let it be done.

The patient should never be kept waiting for food, niedicii\c,
bath, or any other requisite. Every arrangement should be
made beforehand to supply his or her needs in good time.
Crushed ice and other needful things should be kept always at
hand, so the patient may have them at any moment without
delay. Especially on the approach of night, try to provide
everything needed during the night, such as ice, mustard, hot
water, kindling wood, a large piece of soapstone for the feet,
as this is more cleanly and retains heat better than other
things used for the purpose. Other things, such as the nature
of the sickness may call for, should be thought of aud pro-
vided before nightfall.

As the sick are very fastidious, all food for them must be
prepared in the most delicate manner. Do not bring the
same article of food several times consecutively, but vary it
from time to time. Do not let a sick person have any article
of food forbidden by a physician, as there are many reasons
known to them only, why dishes fancied by the sick should be
injurious.

Avoid whispering, as this excites nervousness and appre-
hension on the part of the sick. Do not ask in a mournful tone
of voice how the patient is. Indeed, it is best to ask tlie sick as
few questions as possible. It is far better to watcli their symp-
toms for yourself than to question them. Examine for youi'self if
their feet are warm, and endeavor to discover their condition
aud their wants, as far as possible, without questions.

In a case of illness, many well-meaning persons crowd to see
the patient ; do not admit them into the sick-room, as it is ooth
exciting and fatiguing to au ill person to see com{)any, and,
when in a critical condition, the balance might be disastrously
turned by the injudicious admission of visitors. Both miud



AKROWKOOT. 479

aud body must be kept quiet to give the patient a chance for
recovery. When well enough to listen to conversation, the
patient sliould liear none but what is cheerful and entertain-
ing, never any of an argumentative or otherwise unpleasant
natu re.

Do not allow the patient to read, as it is too great a taii on
the sight and brain before convalescence. Suitable books, in
large print, are a great resource to the patient when arrived at
tliis stage, but should be read only in moderation.

Driving out is a delightful recreation for convalescents, and
they should be indulged in it as soon as the physician pronoun-
ces it safe. In winter, thoy should be carried driving about
noon, so as to enjoy the sunshine at its warmest. In summer,
the cool of the morning or evening is the best time to diive them
out ; but if the latter time be chosen, be careful to return imme-
diately ax'ter sundown. Make arrangements for the patient
on returning to find the room thoroughly cleaned, aired, and
adorned with fresh flowers (always so cheering in a sick-room),
and let the bed be nicely made nj) antl turned down. It is well
to have sojne little refreshment awaiting after the drive — a little
cream or nulk toddy, a cup of tea or coifee, or, if the weather be
hot, some cooling draught perhaps would be mo)"e acceptable.
It is well to keep the convalescent cheered, by projecting each
day some new and pleasant little jjlan for the morrow.

Arrowroot.
Break an egg. Separate the yolk and white. Whip each to
a stift' froth. Add a tablespoonful of arrowroot and a little
water to the yolk. Rub till smooth and free from lumps. Pour
slowly into half a pint of boiling water, stirring all the time.
Let it simmer till jelly-hke. Sweeten to the taste and add
a tablespoonful of French brandy. Stir in the frothed white
and take hot in wint/^r. In summer, set first on ice, then stir
iu the beaten white. Milk may be used instead of water. —
Mrs. S. T.



4:80 AKROWROOT WINE WHEY.

Arrowroot.

Mix one tablespoonful anovvroot with enough cold Mater to
make a ])a.ste, free from lumps. Pour this slowly into half a
pint boiling milk and let it simmer till it becomes thick and
jelly-like. Sweeten to the taste and add a little nutmeg or
cinnamon. — Mrs. H. G. M. W.

Skamoss Farina.
One tablespoonful in one quart hot water makes jelly ; one
tablespoonful in one quart milk makes blanc-mange. Stir
fifteen minutes, and, while simmering, flavor with vanilla or
lemon. Suitable for sick persons. — 31. L. G.

Racahaut.
One pound rice flour, one pound chocolate, grated fine, two
tablespoonfuls arrowroot. From a half-pound to a pound of
sugar. Mix well together and put in a close jar. To one
quai't milk, rub in four dessert.s]>oonfuls of the above mixture.
Give it a boil up and season with vanilla. — Mrs. tT. H. T.

Cracked Wheat.
Soak the wheat in cold water all night. Pour oflfthis water
in the morning. Pour boiling water then over the wheat and
boil it about half an hour, adding salt and butter. Eat with
cream. — Mrs. A. M.

Breakfast for an Invalid.
Bread twelve hours old, an egg and black tea. — Mrs. A.

Food for a Sick Infant.
Gelatine two inches square, niilk half a pint, water half a
pint, cream one-half to one gill, arrowroot a teaspoonful. Sweet-
en to the taste. — Mrs. J'. D.

Wink Whey.
Put half pint milk over the fire, and, as soon as it begins to



MILK PUNCH ESSENOK OF CHICKKN. 481

boil, pour slowly into it a wine-glass of sherry wine, mixed with
a teaspoonful white sugar. Grate into it a little nutmeg, and
as soon as it comes to a boil again, take it off the fii'e. When
cool, strain for use. — Mrs. R. C. M. TFl

Milk Punch.

Pour two tablespoonfuls good brandy into six tablespoonfuls

milk. Add two teaspoonfuls ground loaf sugar and a little

grated nutmeg. An ad\ilt may take a tablespoonful of this

every two or three hours, but children must take less. — Mrs. R.

C. M. W.

Beef Essence.

Cut one pound beef in small bits, sprinkle with a very little



Online LibraryMarion Cabell TyreeHousekeeping in old Virginia. Containing contributions from two hundred and fifty ladies in Virginia and her sister states → online text (page 29 of 33)