Originally Published:
Everyday Cookbook, Unknown
Original Images:

Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange-flower water, on boil a stick of cinnamon or vanilla bean in the milk before putting in the arrowroot; dip a mld into cold water, strain the blanc-mange through a muslin into the mold, when perfectly cold turn it out; serve currant jelly or jam with it.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One cup boiling water, two heaping teaspoons arrow-root, two heaping teaspoons white sugar, one tablespoonful brandy or three tablespoonsful of wine. An excellent corrective to weak bowels.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Wash the tapioca carefully in two or three waters, then soak it for five or six hours, simmer it then in a stewpan until it becomes quite clear, add a little of the juice of a lemon, wine if desired.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Melt in a little warm water an ounce of isinglass; stir it into a pint of port wine, adding two ounces of sugar candy, an ounce of gum arabic, and half a nutmeg, grated. Mix all well and boil it ten minutes; or till everything is thoroughly dissolved. Then strain it through muslin and set it away to get cold.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Take fourteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a lemon sliced, and a teaspoonful of orange-flower water; let it remain for two or three hours. Put eighteen ounces of sugar into another basin, cover it with a cloth, through which pour the strawberry juice, after as much has run through as will; gather up the cloth, and squeeze out as much juice as possible from it; when the sugar is all dissolved, strain it again; set the vessel containing it on ice, until ready to serve.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Put into a kettle three and one half pounds of sugar, one and one half pints of water, and one teaspoon of cream of tartar. Let it boil until it becomes brittle when dropped in cold water; when sufficiently done take off the fire and pour in a shallow dish which has been greased with a little butter. When this has cooled so that it can be handled, add a teaspoon of tartaric acid and the same quantity of extract of lemon, and work them into the mass. The acid must be fine and free from lumps. Work this in until evenly distributed, and no more, as it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies, as pineapple, etc., using different flavors.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Two cups of brown sugar, one cup of molasses, one cup chocolate grated fine, one cup of boiled milk, one tablespoon of flour; butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool; mark off while warm.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One cup of molasses, two cups of sugar, one tablespoon vinegar, a little butter and vanilla; boil ten minutes, then cool it enough to pull.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

To one grated coconut add half its weight of sugar and the white of one egg, cut to a stiff froth; mix thoroughly and drop on buttered white paper or tin sheets. Bake fifteen minutes.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One pound of powdered loaf-sugar, one teacupful of water, one quarter pound of butter, six drops of essence of lemon. Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter, and keep stirring the mixture over the fire until it sets when a little is poured on to a buttered dish; and just before the toffee is done add the essence of lemon. Butter a dish or tin, pour on it the mixture, and when cool it will easily separate from the dish. Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavored with one half ounce of ginger. It is made in the same manner as toffee.