Rules for the kitchen from The Complete Cook 1864

Side note: These rules are for the cook. This was in the day when a middle class housewife had help for the housework. As many of the rules pertained to dishes and utensils we no longer utilize I have only listed a few that I thought could be applicable today.

Do enjoy…

1. Keep yourself clean and tidy; let your hands, in particular, be always clean whenver it is practicable.  After a dirty job always wash them.  A cleanly cook must wash her hands many times in the course of the day, and will require three or four aprons appropriated to the work upon which she is employed.  Your hair must never be bloway, nor your cap dirty.

2. Keep apart things that would injure each other, or destroy their flavor.

10. Mind and put all things in their proper places, and then you will easily find them when they are wanted.

14. A very essential requisite in a cook is punctuality; therefore rise early and get your orders from your mistress as early as possible, and make your arrangements accordingly.  What can be prepared before the bsiness of roasting and boiling commences should always be prepared.

19. You ought not to do anything by halves. What you do, do well. If you clean, clean thoroughly, having nothing to do with the “slut’s wipe,” and the lick and a promise.”

Buckey Cookery  and Practical Housekeeping 1877

It is becoming fashionable in these pinching times to economize and housekeepers are finding it a pleasant pastime to search out and stop wastes in household expenses, and to exercise the thousand little economies which thoughtful and careful women understand so readily and practice with such grace. Somebody has said that a well-to-do French family would live on what an American household in the same condition of life wastes, and this may not be a great exaggeration.

American Woman’s Home, Isabella Beeton 1861

Frugality and economy are home virtues, without which no household can prosper. Dr. Johnson says: “Frugality may be termed the daughter of Prudence, the sister of Temperance, and the parent of Liberty. He that is extravagant will quickly become poor, and poverty will enforce dependence and invite corruption.” The necessity of practising economy should be evident to every one, whether in the possession of an income no more than sufficient for a family’s requirements, or of a large fortune, which puts financial adversity out of the question. We must always remember that it is a great merit in housekeeping to manage a little well. “He is a good waggoner,” says Bishop Hall, “that can turn in a little room. To live well in abundance is the praise of the estate, not of the person. I will study more how to give a good account of my little, than how to make it more.” In this there is true wisdom, and it may be added, that those who can manage a little well, are most likely to succeed in their management of larger matters. Economy and frugality must never, however, be allowed to degenerate into parsimony and meanness.

Edwardian Era (just after the Victorian Era) Nut Recipes. I particularly think the last one, Fruit and Nut Salad, sounds very delicious.

The Housekeeper section of Ladies World was all about nuts come January 1903 so I decided to share. Now I have not tested these recipes so I cannot say that they work out or not.

Nut Pastry

English walnuts, pecans and hickorynuts give the best results, and they should be mashed in a mortar and then put through a sieve.  All ow one cupful of nuts to one pint {2 cups} of flour, half a teaspoonful of salt, and enough cold water to moisten for rolling; proceed as with ordinary piecrust. (I’m assuming that once you have mushed the nuts they will provide the sticking power needed for crust.)

Hickorynut Layer Cake

One cupful of sugar creamed with one heaping tablespoon of butter, two-thirds of a cupful of milk, one teaspoonful each of salt and baking-powder sifted with one and one half cupfuls of flour, the whites of two eggs beaten stiff. Bake in layers.

Filling – One pint {2 cups} of rich milk, one half cupful of sugar, the yelks {yolks} of two eggs, one scant tablespoon of cornstarch.  As soon as it thickens remove from the fire, and add one cupful of chopped nut and two teaspoonfuls of vanilla. Spread between the layers.

Fuit and Nut Salad

Make a clear fruit jelly with orange, lemon and pineapple juice and gelatine. Turn into a border mold to harden.  When ready to serve turn out on a round flat plate and fill the center with blanched nuts, oranges, pineapple and Maraschino cherries, covered with the following fruit dressing: Boil one-half cupful of sugar with one-quarter cupful of water until it ropes.  Add the unbeaten white of one egg and simmer three minutes.  Take from the fire and add the juice of two oranges, two tablespoonfuls of lemon juice, one-fourth of a cupful of sherry and one-fourth of a cupful of pineapple juice.  Strain through a cloth, pour over the fruit and cool in refrigerator.

I thought this was timely since I just bought one.

Godey’s Lady’s Book December 1867.

“It should be remembered that the pianoforte is susceptible of the change of temperature, and when tuned in one temperature will be out of tune in another.

Good and well made pianofortes will stand if they are tuned at proper periods.

Many people, was they wish to avoid expenses, will let their instruments remain long out of tune, which is a great detriment to them as they are less likely to stand well after having been so left.

A pianoforte ought justly to be tuned twice a year, at least; first when you commence with a fire in this room; second when a fire is discontinued.

By following with this course you have the best guarantee that the instrument will remain in tune for the longest period of time.”

This is a cold cream recipe from Godey’s Lady’s Book 1867. I believe the March edition.

I’m guessing you could substitute beeswax for the white wax. Rose watermay be purchased online and instead of setting by the fire how about placing in a double boiler?

“This is a simple and cooling ointment exceedingly serviceable for rough or chapped hands, or for keeping the skin soft.  It is very easily made.  Take half an ounce of white wax and put it into a small basin, with two ounces of almond oil. Place the basin by the side of the fire till the wax is dissolved in the oil.  When quite melted, add two ounces of rose-water. This must be done very slowly, little by little: and as you pour it in, beat the mixture smartly with a fork to make the water incorporate.  When all is incorporated, the cold cream is complete, and you may pour it into jars for future use.  This cold cream is better than that which is usually sold in shops, and which is too frequently made of inferior ingredients.”