2 meals in this book
“"The Whitmans, at the beginning of the present century, lived in a long story-and-a-half farm-house, hugely timber'd, which is still standing. A great smoke-canopied kitchen, with vast hearth and chimney, form'd one end of the house. The existence of slavery in New York at that time, and the possession by the family of some twelve or fifteen slaves, house and field servants, gave things quite a patriarchial look. The very young darkies could be seen, a swarm of them, toward sundown, in this kitchen, squatted in a circle on the floor, eating their supper of Indian pudding and milk. In the house, and in food and furniture, all was rude, but substantial. No carpets or stoves were known, and no coffee, and tea or sugar only for the women. Rousing wood fires gave both warmth and light on winter nights. Pork, poultry, beef, and all the ordinary vegetables and grains were plentiful. Cider was the men's common drink, and used at meals. The clothes were mainly homespun. Journeys were made by both men and women on horseback. Both sexes labor'd with their own hands-the men on the farm--the women in the house and around it. Books were scarce. The annual copy of the almanac was a treat, and was pored over through the long winter evenings. I must not forget to mention that both these families were near enough to the sea to behold it from the high places, and to hear in still hours the roar of the surf; the latter, after a storm, giving a peculiar sound at night. Then all hands, male and female, went down frequently on beach and bathing parties, and the men on practical expeditions for cutting salt hay, and for clamming and fishing."--_John Burroughs's_ NOTES.”
Soak the pork, which should not be a fat piece, over night in cold water; and in another pan a quart of dried split peas. In the morning put on the peas to boil slowly until tender. Drain and rub through a cullender; season with pepper and salt, and mix with them two tablespoonfuls of butter and two beaten eggs. Beat all well together. Have ready a floured pudding-cloth, and put the pudding into it. Tie it up, leaving room for swelling; put on in warm, not hot water, with the pork, and boil them together an hour. Lay the pork in the centre of the dish, turn out the pudding, slice and arrange about the meat.
Recipe from Common Sense in the Household of 1871.
“One of my choice amusements during my stay in New Orleans was going down to the old French Market, especially of a Sunday morning. The show was a varied and curious one; among the rest, the Indian and negro hucksters with their wares. For there were always fine specimens of Indians, both men and women, young and old. I remember I nearly always on these occasions got a large cup of delicious coffee with a biscuit, for my breakfast, from the immense shining copper kettle of a great Creole mulatto woman (I believe she weigh'd 230 pounds.) I never have had such coffee since. About nice drinks, anyhow, my recollection of the "cobblers" (with strawberries and snow on top of the large tumblers,) and also the exquisite wines, and the perfect and mild French brandy, help the regretful reminiscence of my New Orleans experiences of those days. And what splendid and roomy and leisurely bar-rooms! particularly the grand ones of the St. Charles and St. Louis. Bargains, auctions, appointments, business conferences, &c., were generally held in the spaces or recesses of these bar-rooms.”
If treated at once such stains seldom give much trouble. Place the stained part over a large bowl and pour boiling water upon it until the stain disappears. If, however, the stains be of long standing, and have been washed with soap, it will be difficult to get rid of them. Javelle water (which can be made at home or bought of a druggist) will do it. Put about half a pint of Javelle water and a quart of clear water into an earthen bowl; let the stained article soak in this for several hours; then rinse thoroughly in three waters. It is only white goods that can be treated in this manner, as the Javelle water bleaches out the color. Another way to do is to put a little of the Javelle water in a saucer or small bowl, and soak the spot in this until it disappears. Rinse thoroughly.
Recipe from Miss Parloa's Young Housekeeper of 1893.
Sources: Every passage above is quoted verbatim from Complete Prose Works, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — forest cloth, teapot stamp.