4 meals in this book
“I took notice it was about October these birds used to come; and most of the month of November they were busy in laying their eggs, which I used at that time to find in great plenty along the banks of the lake in the reeds, and made great collections of them; I used also to find a great many in the woods amongst the shrubs and underwood. These furnished our table various ways; for with my cream-cheese flour, and a little mixture of ram's-horn juice, I had taught my wife to make excellent puddings of them; abundance of them also we ate boiled or fried alone, and often as sauce to our fish. As for the birds themselves, having long omitted to fire at them, I had an effectual means of taking them otherwise by nets, which I set between the trees, and also very large pitfall nets, with which I used to catch all sorts, even from the size of a thrush to that of a turkey. But as I shall say more of these when I come to speak of my ward by and by, and of my poultry, I shall omit any further mention of them here.”
Boil some cinnamon in a quart of milk, and then strain it. While the milk is hot, stir into it a pint of molasses, and then add by degrees a quart or more of Indian meal so as to make a thick batter. It will be much improved by the grated peel and juice of a large lemon or orange. Tie it very securely in a thick cloth, leaving room for it to swell, and pasting up the tying-place with a lump of flour and water. Put it into a pot of boiling water, (having ready a kettle to fill it up as it boils away,) hang it over a good fire, and keep it boiling hard for four or five hours. Eat it warm with molasses and butter. This is a very economical, and not an unpalatable pudding; and may be found convenient when it is difficult to obtain eggs.
Recipe from Directions for Cookery, in its Various Branches of 1837.
“I made me a fire to cook with as soon as I had got my cargo out of the boat into my ship, but was under debate which of my dainties to begin upon. I had sometimes a mind to have broiled my rabbit, as I called it, and boiled some of my fish; but being tired, I hung up my flesh till the next day, and boiled two or three sorts of my fish, to try which was best. I knew not the nature of most of them, so I boiled a piece of my eel, to be sure, judging that, however I might like the others, I should certainly be able to make a good meal of that. This variety being ready, I took a little of my oil out of the hold for sauce, and sat down to my meal, as satisfied as an emperor. But upon tasting my several messes, though the eel was rather richer than the smaller fishes, yet the others were all so good, I gave them the preference for that time, and laid by the rest of the eel, and of the other fish, till the next day, when I salted them for future use.”
yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful of vinegar, and enough oil to thicken it, about one gill. 139. =Ravigote Sauce.=--Clean and chop a few salad herbs, put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick stock, and a little pepper and salt; stir till the jelly is hot, and then add one tablespoonful of vinegar, and two of good oil; when thoroughly mixed set the sauce-pan into a cool place, or pour out the mixture on a dish until it is wanted for use. 140. =Egg Dressing.=--Chop the yolks and whites of two hard boiled eggs separately, but not fine; strew them upon any salad after having dressed it with two tablespoonfuls of cream, and one of white vinegar. 141. =Anchovy Salad Sauce.=--Mix until smooth two raw eggs, one teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and two of oil. 142.
Recipe from The Cooking Manual of Practical Directions for Economica of 1877.
“About three months after we were married, as we called it, Youwarkee told me she believed she was breeding, and I was mightily pleased with it, for though I had had two children before by Patty, yet I had never seen either of them, so that I longed to be a father. I sometimes amused myself with whimsical conjectures, as, whether the child would have a graundee or not; which of us it would be most like; how we should do without a midwife; and what must become of the infant, as we had not milk, in case Youwarkee could not suckle it. Indeed, I had leisure enough for indulging such reveries; for, having laid in our winter stores, my wife and I had nothing to do but enjoy ourselves over a good fire, prattling and toying together, making as good cheer as we could; and truly that was none of the worst, for we had as fine bread as need to be eaten; we had pears preserved; all sorts of dried fish; and once a fortnight, for two or three days together, had fresh fish; we had vinegar, and a biting herb which I had found, for pepper; and several sorts of nuts; so there was no want.”
scald with it half a pint of flour; if the milk is skimmed, use a small piece of butter; when the batter is cool, add the rest of the milk, one cup of hop yeast, half a tablespoonful of salt, and flour enough to make it quite stiff; knead the dough until it is fine and smooth, and raise it over night. This quantity makes three small loaves. 258. =Rice Bread.=--Simmer one pound of rice in three quarts of water until the rice is soft, and the water evaporated or absorbed; let it cool until it is only luke-warm; mix into it nearly four pounds of flour, two teaspoonfuls of salt, and four tablespoonfuls of yeast; knead it until it is smooth and shining, let it rise once before the fire, make it up into loaves with the little flour reserved from the four pounds, and bake it thoroughly. 259.
Recipe from The Cooking Manual of Practical Directions for Economica of 1877.
“My wife and I took much delight in visiting and feeding them, and it was a fine diversion also to my boys; but at the end of summer, when all the other birds took their annual flight, away went every one of my new-raised brood with them, and one of my old cocks, the rest of the old set remaining very quiet with me all the winter. The next summer, when my chicks of that year grew up a little, I cut their wings, and by that means preserved all but one, which I suppose was either not cut so close as the rest, or his wings had grown again. From this time I found, by long experience, that not two out of a hundred that had once wintered with me would ever go away, though I did not cut their wings; but all of the same season would certainly go off with the wild ones, if they could any ways make a shift to fly. I afterwards got a breed of blacknecks, which was a name I gave them from the peculiar blackness of their necks, let the rest of their bodies be of what colour they would, as they are, indeed, of all colours. These birds were as big, or bigger, than a turkey, of a delicious flavour, and were bred from turkey eggs hatched under my own wood-hens in great plenty. I was forced to clip these as I did the other young fowl, to keep them, and at length they grew very tame, and would return every night during the dark season. The greatest difficulty now was to get meat for all these animals in the winter, when they would sit on the roost two days together if I did not call and feed them, which I was sometimes forced to do by lamp-light, or they would have starved in cloudy weather. But I overcame that want of food by an accidental discovery; for I observed my blacknecks in the woods jump many times together at a sort of little round heads, or pods, very dry, which hung plentifully upon a shrub that grew in great abundance there. I cut several of these heads, and carrying them home with me, broke them, and took out a spoonful or more from each head of small yellow seeds, which giving to my poultry, and finding they greedily devoured them, I soon laid in a stock for twice my number of mouths, so that they never after wanted. I tried several times to raise a breed of water-fowl by hatching their eggs under my hens; but not one in ten of the sorts, when hatched, were fit to eat; and those that were would never live and thrive with me, but go away to the lake, I having no sort of water nearer me; so I dropped my design of water-fowl as impracticable. But by breeding and feeding my land-fowl so constantly in my farmyard, I never wanted of that sort at my table, where we eat abundance of them; for my whole side of the lake in a few years was like a farmyard, so full of poultry that I never knew my stock; and upon the usual whistle they would flock round me from all quarters. I had everything now but cattle, not only for the support, but convenience and pleasure of life; and so happily should I have fared here, if I had had but a cow and bull, a ram and sheep, that I would not have changed my dominions for the crown of England.”
COFFEE. CHOCOLATE. TEA. PICKLES. BEER. GENERAL MAXIMS FOR HEALTH. HINTS TO PERSONS OF MODERATE FORTUNE [FIRST PUBLISHED IN THE MASSACHUSETTS JOURNAL.] FURNITURE. EDUCATION OF DAUGHTERS. TRAVELLING AND PUBLIC AMUSEMENTS. PHILOSOPHY AND CONSISTENCY. REASONS FOR HARD TIMES. HOW TO ENDURE POVERTY. APPENDIX TO THE AMERICAN FRUGAL HOUSEWIFE. CARVING. INDEX. APPENDIX.
Recipe from The American Frugal Housewife of 1829.
Sources: Every passage above is quoted verbatim from The Life and Adventures of Peter Wilkins, 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 — teal cloth, sheaf stamp.