December 1835 RECEIPTS. WINE MARROW PUDDING. Boil half a pound of the finest and freshest marrow in a pint of new milk, with a bit of lemon peel, cinnamon, and half a leaf of laurel. Pour it over the sliced crumb of a three penny loaf, or the same quantity of French bread; and, covering … Continue reading Godey's Lady's Book, December 1835

November 1835 RECEIPTS. BROWN AND WHITE VERMICELLI SOUPS. Boil two ounces of vermicelli in three quarts of beef or veal stock, for about twenty minutes; skimming it, and seasoning to palate: this will be sufficient for preparing the common brown vermicelli soup. White vermicelli soup, however, should be made in the following manner: -- Blanch … Continue reading Godey's Lady's Book, November 1835

September 1835 RECEIPTS. EAU DE BOUQUET. Take of sweet scented honey water 1 oz., eau sans pareille,* 1 1-2 do., essence de jasmin, 5 drachms, syrup of cloves and spirit of violets, each, 4 dr., calamus aromaticus,* long rooted cyperus,* lavender, each, 2 do., essence of neroli,* 1 scruple.* Mix. Some add a few grains … Continue reading Godey's Lady's Book, September 1835

August 1835 THE TOILET. - No. 11 FOR CHAPPED HANDS. Take three drachms of bole ammoniac* - three drachms of myrrh, and a drachm of white lead - incorporate these with a sufficient quantity of goose-grease; and with this anoint the parts affected; and wear worsted gloves. * A drachm is a unit of weight, … Continue reading Godey's Lady's Book, August 1835

June 1835 DESCRIPTION OF THE FASHIONS. FIRST DRESS. The robe is composed of satin Memphis, a black ground figured in white in an Egyptian pattern. The ground is a plain silk of the richest ground, the pattern satin. The corsage is cut low, tight to the shape, and trimmed with a standing tucker of tulle illusion. … Continue reading Godey's Lady's Book, June 1835