This site is the complete 1881 book Breakfast, Dessert, Supper, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Book
Highlights
Oyster Salad
One quart oysters scalded in their liquor enough to plump them, pour in a colander to drain, when entirely cold, cut them in…
Chocolate Frosting
One cupful grated chocolate, one cupful sugar, one tablespoonful corn starch, one wine glass water, and boil sufficiently thick.
Cream Shortcake
One quart flour, three teaspoons baking powder, a piece of butter or lard the size of an egg, mix all with milk or water, a…
Lemon Cake (One and one-half cupfuls sugar)
One and one-half cupfuls sugar, one cup of butter, two and one-half cups of flour, five eggs, beaten separately, four…
Chocolate Charlotte Russe
One-half ounce Cooper's isinglass, soak in one cup cold water, three tablespoons grated chocolate, one-half cup milk, one teacup…
Pie Crust
Two coffee-cups butter, two of lard, two of ice water and seven of flour, a little salt; this will make six pies.