Housekeeping in Old Virginia: Containing Contributions from Two Hundred and Fifty of Virginia's Noted Housewives, Distinguished for Their Skill in the Culinary Art and Other Branches of Domestic Economy

Front Cover
Marion Cabell Tyree
Favorite Recipes Press, 1879 - Chores - 528 pages
"Virginia, or the Old Dominion, as her children delight to call her, has always been famed for the style of her living ... Tearing the glittering arms of King George from their sideboards, and casting them, with their costly plate and jewels, as offerings into the lap of the Continental Congress, they introduced in their homes that new style of living in which, discarding all the showy extravagance of the old, and retaining only its inexpensive graces, they succeeded in perfecting that system which, surviving to this day, has ever been noted for its beautiful and elegant simplicity. This system, which combines the thrifty frugality of New England with the less rigid style of Carolina, has been justly pronounced, by the throngs of admirers who have gathered from all quarters of the Union around the generous boards of her illustrious sons, as the very perfection of domestic art." -- Preface.

Other editions - View all

Common terms and phrases

Popular passages

Page iii - Who can find a virtuous woman? For her price is far above rubies. The heart of her husband doth safely trust in her, so that he shall have no need of spoil. She will do him good and not evil all the days of her life. She seeketh wool, and flax, and worketh willingly with her hands. She is like the merchants' ships; she bringeth her food from afar.
Page 160 - OF VEAL. Take part of a loin of veal, the chump end will do ; put into a large, thick, well-tinned iron saucepan, or into a stewpan, about a couple of ounces of butter, and shake it over a moderate fire until it begins to brown ; flour the veal well all over, lay it into the saucepan, and when it is of a fine, equal, light brown, pour gradually in veal broth, gravy, or boiling water to nearly half its depth ; add a little salt, one or two sliced carrots, a small onion, or more when the flavour is...
Page 481 - Then let it be taken out, and simmered for three hours in the remaining two-thirds of the water, the quantity lost by evaporation being replaced from time to time. The boiling liquor is then to be poured on the cold liquor in which the meat was soaked. The solid meat is to be dried, pounded in a mortar, and minced so as to cut up all strings in it, and mixed with the liquid. When the...
Page 19 - When discussing the physical labor involved in making bread, for instance, Tyree draws a noteworthy distinction between the "theory" and the "practice" of bread-making: Resolve that you will have good bread, and never cease striving after this result till you have effected it. If persons without brains can accomplish this, why cannot you? I would recommend that the housekeeper acquire the practice as well as the theory of bread-making. In this way, she will be able to give more exact directions to...
Page 128 - Baked Ham!— Most persons boil' ham. It is much better baked, if baked right. Soak it for an hour in clean water and wipe it dry; next spread it all over with thin...
Page 147 - BEEF HEART. Wash it well, and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in boiling water; drip the water from it; put in a stuffing which has been made of bread crumbs, minced suet or butter, sweet marjoram, lemon, thyme, and parsley, seasoned with salt, pepper, and nutmeg. Put it down to roast, while hot baste it well with butter, froth it up, and serve it with melted butter and vinegar; or with gravy in the dish, and currant jelly in a sauce tureen.
Page 161 - As none of our receipts have been tried with large, coarse veal, the cooking must be regulated by that circumstance, and longer time allowed should the meat be of more than middling size. Dish the joint; skim all the fat from the gravy, and strain it over the meat ; or keep the joint hot while it is rapidly reduced to a richer consistency. This is merely a plain family stew.
Page 399 - ... yolks of six eggs, and threequarters of a cupful of sugar; flavor to taste. Line a glass fruit dish with slices of sponge cake, dipped in sweet cream; lay upon this ripe strawberries sweetened to taste; then a layer of cake and strawberries as before. When the custard is cold, pour over the whole. Now beat the whites of the eggs to a stiff froth, add a tablespoonful of sugar to each egg, and put over the top. Decorate the top with the largest berries saved out at the commencement. Raspberry Charlotte...
Page 230 - ... minutes;, then thicken the butter with the above proportion of flour, add gradually sufficient cream, or cream and milk, to make the sauce of a proper consistency, and put in the grated nutmeg. If the mushrooms are not perfectly tender, stew them for five minutes longer, remove every particle of butter which may be floating on the top, and serve.

Bibliographic information