This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 edition. Excerpt: ... butter, fold it up, roll it out again, and add another part of the butter; and so on, until it is all used; in mixing it, use only a knife. To a handful of hops, take 3 pints of water, and boil strong; also 3 or 4 potatoes, put them in a crock and mash very fine; put the flour on top, then pour the hop water on boiling hot, mixing well with the potatoes and flour; let it stand until milkwarm, and add some yeast to make it rise; when it gets light, add 1 teacup of warm wator, 1 of brown sugar, 1 teaspoon of ginger, 1 tablespoon of salt; stir it down well, when you put in the ingredients; let it rise and fall severaHimes, and put away for use. To 1 pint of potatoes put pint of water, and boil it until reduced to 1 teaspoonful of water; then peel the potatoes and mash them into a light teacupful of flour with the boiling water in which they were boiled; after mixing well, add 1 pint of cold water in small quantity at a time, also pint RICE PASTE. PUFF PASTE. HOP YEAST. PATENT YEAST. hop tea, and set it to rise. POTATO YEAST. Peel and boil soft a large Irish potato; rub it through a sieve, add an equal quantity of flour; make it liquid with hop tea; when a little warmer than new milk, add a gill of good yeast; stir it well, and keep it closely covered in a small pitcher. BAKER'S YEAST. Boil 2 ounces or more of hops into a vessel with 3 pints of water; as it decreases, carefully stir all the time; strain the liquor and mix it with well with 2 lbs. of malt; cover, and let it stand for 8 hours, or until it is milkwarm; then stir in pint of good yeast; when mixed well together, let it work for 10 hours; strain it through a sieve, or it may be strained before it is set aside to ferment. COUNTRY YEAST. Put a large handful of hops...

This 1885 volume is one of the two oldest cookbooks published in New Orleans. Many of the recipes, compiled by 18 ladies from the Women�s Exchange, are still used in the open-hearth kitchen at the historic Hermann-Grima House in New Orleans� French Quarter. Although over 120 years old, the recipes are still valid and adaptable for modern cooks.