FAMOUS OLD
RECEIPTS
[Illustration]
USED A HUNDRED YEARS AND MORE
in the Kitchens of the North and the South
CONTRIBUTED BY DESCENDANTS
COMPILED BY
JACQUELINE HARRISON SMITH
SECOND AUTHORIZED EDITION
1908
PHILADELPHIA
The John C. Winston Co
Copyright, 1908
By JACQUELINE HARRISON SMITH.
Copyright 1906
By JACQUELINE HARRISON SMITH.
CONTRIBUTORS.
NOTE.
The thanks of the Compilers are extended to those whose interest
and assistance have made this work possible, and also to many whose
material was received too late to be used.
CONTRIBUTORS.
Mrs. Prescott Adamson _Germantown, Pa._
Mrs. Mary C. B. Alexander _Germantown, Pa._
Mrs. James M. Anders _Philadelphia, Pa._
Mrs. Joseph L. Arguembau _Hackensack, N. J._
Mrs. Richard L. Ashurst _Philadelphia, Pa._
Mrs. Meredith Bailey _Philadelphia, Pa._
Miss Mary F. Baker _Philadelphia, Pa._
Miss F. Virginia Baldwin _West Orange, N. J._
Baptiste, head waiter of the
Bellevue-Stratford _Philadelphia, Pa._
Mrs. Charles Heath Bannard _Philadelphia, Pa._
Mrs. Thomas J. Barger _Philadelphia, Pa._
Miss Louise Puquet du Bellet _Natchez, Miss._
Mrs. Samuel Bettle _Haverford, Pa._
Miss Mary D. Biddle _Philadelphia, Pa._
Mrs. Mary Palmer Bispham _Overbrook, Pa._
Mrs. Francis T. Boykin _Richmond, Va._
Mrs. Frank A. Brastow _Haverford, Pa._
Mrs. Joseph Coleman Bright _Overbrook, Pa._
Miss Caroline E. Brooks _Philadelphia, Pa._
Miss Sarah Perot Brooks _Philadelphia, Pa._
Mrs. James Crosby Brown _Rosemont, Pa._
Mrs. Susan Lynah Norris Bruce _Philadelphia, Pa._
Mrs. Caroline Rogers Buehler _Philadelphia, Pa._
Mrs. John Burroughs _Philadelphia, Pa._
Mrs. F. S. Burrows _Philadelphia, Pa._
Mrs. Duncan Lawrence Buzby _Philadelphia, Pa._
Mr. John Cadwalader _Philadelphia, Pa._
Mrs. John Cadwalader _Philadelphia, Pa._
Mrs. Nellie Burnside Cameron _Providence, R. I._
Mrs. John M. Cardeza _Claymont, Del._
Mr. Coalter Bryan Carmichael _Fredericksburg, Va._
Mrs. Adelaide Bragg Carrick _Philadelphia, Pa._
Mrs. Francis Taylor Chambers _Philadelphia, Pa._
Mrs. Mary E. Chandon _Château Bellevue, Geneva._
Mrs. E. W. Clark, Sr _Germantown, Pa._
Mr. Herbert L. Clark _Germantown, Pa._
Mrs. Edwin T. Clinton _Philadelphia, Pa._
Mrs. Malcolm S. Councill _Bryn Mawr, Pa._
Mrs. Charles Brinton Coxe _Philadelphia, Pa._
Miss Kathryn Coxe _Philadelphia, Pa._
Mrs. Edwin S. Cramp _Philadelphia, Pa._
Miss Anne H. Cresson _Philadelphia, Pa._
Mrs. C. W. Dailey _“Elkins,” W. Va._
Mrs. Russell W. Davenport _Philadelphia, Pa._
Mrs. Diehl _Brewster, N. Y._
Mrs. Naudain Duer _Philadelphia, Pa._
Miss Caroline Duer _Crosswicks, New Jersey_
Mrs. Charles Duggin _New York City_
Mrs. John H. Easby _Philadelphia, Pa._
Lieutenant Houston Eldredge _Fortress Monroe, Va._
Mrs. G. H. Ellerbe _Birmingham, Ala._
Mrs. Theodore Newel Ely _Bryn Mawr, Pa._
Mrs. Mary Mercur Eshleman _Lancaster, Pa._
Mrs. Samuel Ewing _Bryn Mawr, Pa._
Mrs. Charles A. Farnum _Philadelphia, Pa._
Miss Hannah Fox _Philadelphia, Pa._
Mrs. L. Webster Fox _Haverford, Pa._
Miss Jane Gamble _Roanoke, Va._
Mrs. Robert Gamble _Haverford, Pa._
Mr. Paul Garrett _Norfolk, Va._
Mrs. Arnold Gerstell _“Elkins,” W. Va._
Miss Maria Gilpin _Philadelphia, Pa._
Mrs. Richard Gilpin _Philadelphia, Pa._
Mrs. William A. Glasgow, Jr. _Philadelphia, Pa._
Miss Gottschalk _Philadelphia, Pa._
Mrs. C. V. Greenwood _Middletown, N. J._
Mrs. Morris Hacker _Philadelphia, Pa._
Mrs. James T. Halsey _Philadelphia, Pa._
Miss Matilda Halsey _Philadelphia, Pa._
Mrs. Sue Mason Maury Halsey _Philadelphia, Pa._
Miss Anne Swift Hammond _Providence, R. I._
Mrs. Elizabeth Cooper Harrison _Philadelphia, Pa._
Mrs. Gulielma Harrison _Brandon, Va._
Mrs. J. A. Hewlett _Brooklyn, N. Y._
Miss Elizabeth N. Hill _Bryn Mawr, Pa._
Mrs. Lydia S. Hinchman _Philadelphia, Pa._
Andrew Hisler, Chef of the Bellevue-Stratford _Philadelphia, Pa._
Mrs. Walter Horstmann _Philadelphia, Pa._
Mrs. William Govane Howard _Govanstown, Va._
Mr. Barclay Johnson _Strafford, Pa._
Miss Pauline Johnson _Strafford, Pa._
Mrs. Clara Pollard Lee _Montgomery, Ala._
Mrs. Louis R. Lemoine _Philadelphia, Pa._
Miss Lucretia C. Lennig _Philadelphia, Pa._
Miss Elizabeth C. Lewis _Bryn Mawr, Pa._
Mrs. L. L. Lewis _Richmond, Va._
Mrs. J. Bertram Lippincott _Philadelphia, Pa._
Miss Meta Lisle _Philadelphia, Pa._
Mrs. Horatio Gates Lloyd _Haverford, Pa._
Mrs. Morris Longstreth _Philadelphia, Pa._
Miss Looney _Memphis, Tenn._
Mrs. Lilly Latrobe Loring _Washington, D. C._
Mrs. Roberts Lowrie _Bryn Mawr, Pa._
Miss Eliza Sinclair Lyon _Bryn Mawr, Pa._
Miss Mary McIlvaine _Newark, N. J._
Miss Rebecca McIlvaine _Newark, N. J._
Mrs. Augustine Mason _Hagerstown, Md._
Mrs. Charles B. Maury _Washington, D. C._
Mrs. Robert H. Maury _Richmond, Va._
Miss Josephine Barry Meeks _Orange, N. J._
Mrs. Samuel V. Merrick _Germantown, Pa._
Mrs. D. Leeds Miller _Haverford, Pa._
Mrs. M. Kim Miller _New York City_
Miss A. Jacqueline Minor _New York City_
Mrs. Charlotte Cranwell Minor _New London, Conn._
Miss Marie L. Minor _New York City_
Miss Charlotte Mitchell _New Orleans, La._
Mrs. Fred’k Wister Morris _Villa Nova, Pa._
Mrs. Junius Mosby _Richmond, Va._
Mr. J. B. Mosby _Richmond, Va._
Mrs. John Murdoch _Baltimore, Md._
Miss A. Myers _Philadelphia, Pa._
Mrs. Joseph Neff _Philadelphia, Pa._
Mrs. James M. Noyes _Montclair, N. J._
Miss Ellie Ogden _Morristown, N. J._
Commander Hugo Osterhaus _U. S. Navy_
Mrs. John H. Parsons _Upper Montclair, N. J._
Mrs. C. Stuart Patterson _Chestnut Hill, Pa._
Mrs. Richmond Pearson _Asheville, N. C._
Miss Isabelle Pegram _Providence, R. I._
Mrs. Robert E. Peterson _Asbury Park, N. J._
Mrs. George Philler _Haverford, Pa._
Mrs. William R. Philler _Haverford, Pa._
Mrs. John Poe _Baltimore, Md._
Mrs. Robert L. Pollard _Austin, Texas._
Mrs. Earl B. Putnam _Philadelphia, Pa._
Miss Mary Lapsley-Pyle _Philadelphia, Pa._
Mrs. Norman V. Randolph _Richmond, Va._
Mr. Francis Rawle _Philadelphia, Pa._
Mr. Mark L. Requa _Oakland, Cal._
Miss Alice W. Richardson _Louisville, Ky._
Mrs. John Beverly Roberts _Bryn Mawr, Pa._
Mrs. Portieux Robinson _Richmond, Va._
Mrs. Theodore Roosevelt _Washington, D. C._
Mrs. Charles Putnam Searle _Boston, Mass._
Mrs. Ralph W. Seiss _Philadelphia, Pa._
Mrs. Mary E. Shandon _Connecticut_
Mrs. Thomas B. Sims _Bryn Mawr, Pa._
Miss Caroline Sinkler _Philadelphia, Pa._
Mrs. Alice C. Slaughter _Louisville, Ky._
Mr. Louis F. Sloan _Charleston, S. C._
Mrs. Edward Jacquelin Smith _Fredericksburg, Va._
Mrs. H. Cavalier Smith _Philadelphia, Pa._
Mrs. J. Frailey Smith _Philadelphia, Pa._
Miss Katherine Smith _Philadelphia, Pa._
Mrs. Lelia Andrews Smith _Philadelphia, Pa._
Mrs. W. Hinckle Smith _Philadelphia, Pa._
Mrs. Jacqueline Harrison Smith _Philadelphia, Pa._
Mr. and Mrs. Charles Stevens _Charleston, S. C._
Mrs. Cornelius Stevenson _Philadelphia, Pa._
Mr. Morris R. Stroud _Philadelphia, Pa._
Mrs. Lewis N. Webb _Washington, D. C._
Miss Elizabeth White _St. Paul, Minn._
Miss Katharine Willcox _Westport, Conn._
Mrs. Ezra Williams _West Orange, N. J._
Mrs. James D. Winsor _Haverford, Pa._
Mrs. William D. Winsor _Philadelphia, Pa._
Miss Winifred Wooster _Forest Hill, N. J._
Mrs. Robert C. Wright _Haverford, Pa._
Dedicated to
The Old Memories which this Book will recall of the Hospitable
Homes of the North and the South.
INTRODUCTION.
The title of this book by itself conveys so much that any introduction
to the many good things told in its pages seems superfluous. It
certainly should not require any urging to induce all who can to read,
mark, learn and inwardly digest them.
“One hundred years ago and more” brings before us a delightful period
in our country’s history, and recalls the generous, cordial feelings
which prevailed among our ancestors--that “open-handed spirit, frank
and blythe, of ancient hospitality,” which made the homes of the New
World all that a stranger could desire.
We may reconcile ourselves to the passing of “the fugaceous
hospitalities of the snuffbox” as needing the powdered wig and
three-cornered hat to justify them. What a genuine ring there is in the
words of Washington, referring to Mount Vernon, when he said: “Let the
hospitality of the house with respect to the poor be kept up; let no
one go hungry away.” And the cordiality of Jefferson while living in
Philadelphia is delightfully expressed in a letter to Richard Peters:
“Call on me whenever you come to town, and if it should be about the
hour of three, I shall rejoice the more. You will find a bad dinner, a
good glass of wine, and a host thankful for your favour and desirous of
encouraging repetitions of it, without number, form, or ceremony.”
It was a time when there was truly that “hospitality sitting with
gladness,” which all the luxuries of the present day cannot supply.
Athenæus, as early as the Third century, held that “Every investigation
which is guided by principles of nature fixes its ultimate aim entirely
on gratifying the stomach.” And Dr. Johnson, in simpler phrase,
confirms Athenæus when he says: “I look upon it that he who does not
mind his belly will hardly mind anything else.” This volume would
appeal to both philosophers.
The sources of the recipes add greatly to their value and interest.
Though described as coming from “the kitchen,” they were the work of as
gentle dames as ever graced a court.
It is a sad error to suppose that the homely accomplishments of
housewives, deemed essential at the end of the eighteenth and beginning
of the nineteenth centuries in this country, are no longer important.
A hundred years ago so much could be left to faithful servants that
even less was required of the heads of households than now. There are,
alas! no more of those loyal, devoted, if humble, members of the family
circle who, in wealth and health or in trouble, never failed to supply
the comforts and maintain the dignity of the old homes. To-day even in
England or Scotland a Caleb Balderston would be hard to find, and the
colored “Aunties” have disappeared under the changed conditions at the
South.
The character of the hospitality at the North differed from that at the
South, especially in the rural sections. In the North the well-kept
inns to be found on many of the principal roadways supplied what the
roof of the planter generously offered to the traveler in the Southern
States. “The spare room” provided in a Northern home had little meaning
to the Southerner, whose every room was always a guest chamber, if
necessary, for the welcome of one coming to his door. The tables of
the North could, however, vie with those of the South, and, within the
recollection of many now living, Christmas dinners rivaled in their
generous profusion such a feast as Pepys lovingly records as “most
neatly dressed by our own only mayde.” “We had a fricassee of rabbits
and chickens, a leg of mutton boiled, three carps in a dish, a great
dish of a side of lamb, a dish of roasted pigeons, a dish of four
lobsters, three tarts, a lamprey pie,--a most rare pie,--a dish of
anchovies, good wine of several sorts, and all things mighty noble to
my heart’s content.”
Prior to the year 1800, perhaps, the best social conditions in the
North were to be found in Philadelphia. Society, naturally, became
more cosmopolitan there, as it was the seat of government; and the
foreign ministers preferred Philadelphia, even after the removal of
the capital to Washington. That city, which the Abbe Correa wittily
described as “the city of magnificent distances,” presented few
attractions in its early days. Distinguished visitors from abroad,
attracted by the novelty of the new country, and later many who were
driven away by the French Revolution, gave additional variety and
attractiveness to Philadelphia society. Many of the houses built with
a view to entertaining were spacious and luxurious. Balls and dinners
were frequent. The very women whose hands recorded the dainty dishes
herein described, by their brilliancy and beauty established the
reputation for charm which American women have sustained ever since.
This is not the place to describe in detail these centres of social
interest, though a few may be mentioned.
At the house of Tench Francis and his wife, who was Anne Willing, both
before and after the Revolution could be met the most cultivated and
interesting people. Distinguished foreigners and visitors from all
parts of the country were included in their receptions, and it became a
delightful Salon.
The large mansion and gardens of William Bingham, Senator of the United
States, whose wife was also a Miss Willing, continued, while they
lived, to be the scene of many entertainments. Frequent mention of them
is made in the published memoirs of persons who visited America at that
time.
Among many others, the homes of Chief Justice Chew, Robert Morris,
Samuel Powell--whose wife has contributed to the receipts given in
this volume--Governor Hamilton, whose beautiful house and park, “The
Woodlands,” still remains, though converted into a cemetery; George
Harrison, General John Cadwalader, and later his son, General Thomas
Cadwalader, Richard Peters and Alexander Wilcocks may be named. These
were all centres of social influence. In addition to private influence,
society at the period referred to was largely controlled by certain
associations, which in some instances continue to the present day.
“The State in Schuylkill,” known generally as “The Fish House,” was
formed in 1732, and is still conducted under the same constitution and
rules. It is believed to be the earliest incorporated body of its kind
existing anywhere. Its government is formed upon that of a State, with
a governor and other officers. The new members are taken as apprentices
and are trained to be expert cooks.
An incident occurred to Tench Francis, already mentioned, when he was
in England, that showed the value of his Fish House training. Mr.
Francis had been detained in England for two years waiting to have a
case vitally affecting his interests heard by the Lord Chancellor. When
almost in despair a lady friend said that Lord Camden was a _bon
vivant_, and if Mr. Francis would prepare the turtle she would
invite the Lord Chancellor and himself to dine. At dinner she would
announce to whose good offices his lordship owed his favorite dish,
and then ask the favor in return. The dinner was given, the turtle was
prepared. The Lord Chancellor was charmed both by his hostess and the
turtle, ordered the hearing for the following Thursday, and forthwith
decided the case in Mr. Francis’s favor.
Fish House punch might also have been provided, for that beverage was
celebrated then and is still a delightful compound for those who can
stand it. But the Dabney mint julep is far better.
The Wistar party, composed of members of The American Philosophical
Society, is another social function of a century’s existence which
still brings together, every fortnight, at the houses of its members,
the scientific, literary and professional world. To these may be added
“The Assemblies,” which have continued since 1740. It is not probable
that any similar social organization has endured so long, except the
St. Cecilia, of Charleston, South Carolina, a similar organization,
of which the Charleston _Gazette_ of November 5, 1737, records
the first meeting on Queen street, Thursday, the 12th, 1737. These
balls are still of great interest, and with the increase in the social
world the anxiety to secure invitations is extreme. It might serve a
good purpose to give to the public a fuller insight into what really
constituted society in the days when our country was young. While
there was a simplicity in one sense, there was true dignity, much
cultivation, and a substantial character totally lacking to-day. It
is deplorable if the authoress of the introduction to _Fads and
Fancies_ is right when she declares that “We cannot gainsay the
fact that wealth and the power it brings rule supreme in our land,
... and to this decree of the people American society has bowed down
obediently.”
Even in New York, which is assumed by the writer of the quoted words to
be the controlling centre of social influence to-day, it is to be hoped
there still exists a higher plane of thought which does not rest upon
“the golden basis.” Elsewhere, and certainly in the South, there is
still a controlling class who rise above the influence of mere wealth.
If for nothing else this publication is valuable as showing the homely
virtues of those who have thrown more lustre upon our country than can
be effaced by the highest priced biographies in _Fads and Fancies_.
JOHN CADWALADER.
AN OLD-FASHIONED CHRISTMAS DINNER.
Christmas, with its festivities and its preparations, was a busy time
to the housekeeper of fifty years ago, “befo’ de war,” in Virginia. It
meant thought and labor for weeks beforehand; especially was this true
of the homes in the country, where lavish entertainment was the rule.
The home I have in mind is a rambling, old-fashioned Virginia house,
thirty miles from Fredericksburg, and in that part of Virginia known
as the Northern neck, which is said to have produced more great men
than any other place of the same size in this country. Weeks before
Christmas supplies were ordered from either Baltimore or Richmond. Then
came the busy time. The Southern woman in those days, while the “Lady
Bountiful” of her domain, and surrounded by servants ready to do her
bidding, had her responsibilities and cares. She was up with the lark,
saw her household in order; she ministered to the sick and comforted
the afflicted; bond and free alike had her care. There was as much
excitement and anticipation among the negroes at Christmas as among
the whites, from the smallest little darkey to Uncle Peter, the oldest
negro on the plantation. Two weeks before Christmas began the busy
time, seeding raisins, cutting citron, washing and drying currants, for
these were the days before all this could be bought. Every housekeeper
had her own especial receipts handed down from mother to daughter. In
the big kitchen at night, before a blazing log fire, would sit the
cook, surrounded by several of the house servants preparing the fruit
for cakes, mincemeat and plum pudding. Apple toddy was made by an old
family receipt usually a month beforehand, as it improved, like many
other things, with age. The menu for a Christmas dinner at this old
house was a soup, either calf’s head or turtle; then a turkey at one
end and a young pig or a haunch of venison at the other, with a great
variety of vegetables. Wines of different kinds were served throughout
the dinner, and of a rare vintage were they, for every man of means
had his wine cellar and the Virginia gentleman of those days was a
connoisseur. Then came the dessert, to childhood’s eyes most important;
a bowl of calvesfoot jelly, sparkling in the cut glass bowl, and the
oft repeated comparison of Santa Claus in the old nursery jingle, “that
he had a round face and a little round belly, which shook when he
laughed like a bowl full of jelly,” was a good one to juvenile minds.
The plum pudding was always brought in, in a blaze of glory, with a
sprig of holly in the top, while the blue flame danced around it. A big
fruit cake, mince pies and blanc-mange moulded in the shape of eggs and
lying in a nest of thinly shaved lemon peel, were some of the Christmas
cheer on that dinner table. The china was the old blue Canton, while
the finest damask, cut glass and old silver added its aristocratic
touch to the picture. Every servant had his share of the good things,
and that night the sound of the fiddle and the shuffle of many feet
gave evidence of a dance in the kitchen for the negroes. Years have
passed. The master and mistress of this happy home have been sleeping
many years in the old graveyard on the plantation. The descendants are
scattered far and wide. The old blue china hangs on the walls of the
home of one of them in Germantown, with some of the silver that graced
that last Christmas dinner. Two old receipt books, yellow with age and
worn with much handling, are still preserved, and here are some of the
receipts from such famous Virginia housekeepers as Mrs. Roy Mason, Mrs.
O. Taylor, Mrs. Randolph and many others.
(MRS. JAMES T. HALSEY.) SUE MASON MAURY HALSEY.
HOW TO COOK A HUSBAND.
GODERICH, LAKE HURON, CANADA.
In a lecture room, before a cooking school,
For cooking a husband was given this rule:
First, in selecting, to market don’t go;
The best you’ll not find there, most surely no.
For although there are many, yes, galore,
The prime will always be brought to your door.
Don’t think for a moment, to bake or broil,
Much better tie in the kettle to boil.
Use a silken cord called comfort--’twon’t break,
But one called duty is apt to be weak.
To make him secure it is well, no doubt,
Yes! for aught we know; he’d be falling out.
And then, too surely if your back were turned,
He’d become, alas! both crusty and burned.
In cooking a husband you’ll plainly see,
Like lobsters and crabs, alive they must be.
Should he sputter and fuss, help there is none;
Some husbands do it until they are done.
Some sugar add, in the form of kisses;
You’ll find to absorb, he rarely misses.
Vinegar and pepper, use none at all;
But of spice you may add a sprinkling small.
Stir some, lest to the kettle he adhere,
Thus making him useless, I greatly fear.
Please not in his side some instrument stick,
For when he is done you will know it quick.
With proper treatment and excellent care
You’ll find him, indeed, delicious and rare.
THE ARISTOCRACY OF THE KITCHEN.
Next in importance to the mammy in the Southern home was the cook,
not only in her own estimation, but to those with whom she came in
contact. She was queen in her domain--the kitchen. A representative
of a prominent South Carolina family tells the following story: When
a little girl of ten, she heard her mother say one day that she was
descended from the Indian Princess, Pocahontas. This made a great
impression on her childish mind. Going one day into the kitchen, she
was summarily ordered out by the cook. Rising to the dignity of her
ten years, and the blood of this princess, which she felt coursing
through her veins, she said: “Don’t you _dare_ order me out. I am
descended from a Princess.” With great dignity the old cook, assuming
a most queenly air, said: “I am descended from a princess, too.”
With rare, quick wit this young lady said: “Who is your princess?”
“Pocahontas,” was the reply. “And,” said this charming woman, “I never
told the name of my princess, and retired from the royal dominion.”
SUE MASON MAURY HALSEY.
MENUS.
LUNCHEON.
Hearts of artichokes filled with Russian caviar, then a layer of
hard-boiled egg, and in the centre a half olive, stuffed with sweet
pepper. Served on small plate, individually.
Turtle Soup.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Madison Biscuit.
_Contributed by Mrs. Robert C. Wright, Haverford, Pa._
Deviled Clams.
_Contributed by Mrs. M. Kim Miller, New York._
Fried Sweet Peppers.
_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._
Chicken Saute Bellevue.
_Contributed by Andrew Hisler, Chef of Bellevue, Stratford._
Stuffed Ripe Tomatoes, Southern Style.
_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._
Corn Cake.
_Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa._
Crab Salad.
_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
Cream Cheese Balls, Red and White Bar le Duc Toasted Crackers.
German or Vanilla Cream.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
LUNCHEON.
Grape fruit, bananas, oranges, mixed and cut in small pieces.
Served in tall champagne glasses, with powdered ice
covering the top.
Ochra Soup.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Muffins.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Crab Ravigote.
_Contributed by Mrs. Joseph Neff, Philadelphia, Pa._
Sweet Bread with Tomatoes.
_Contributed by Miss Annie Swift Hammond, Providence, R. I._
A Real Indian Pilau.
_Contributed by Mrs. Lily Latrobe Loring, Washington, D. C._
Rice and Pepper, Creole Fashion.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas._
Baked Sweet Potatoes.
_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
Asparagus Salad.
Toasted Crackers, spread with Butter, and Covered with Grated Edam
Cheese.
Mousse.
_Contributed by Mrs. M. Kim Miller, New York._
Coffee.
_Contributed by Lieut. Houston Eldredge._
LUNCHEON.
Deep shell oysters, on half shell, served individually,
with a ¼ of lemon in centre of plate.
Pass grated horseradish.
Mushroom Soup.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Famous Virginia Yeast Rolls.
_Contributed by Mrs. Eugene S. Herndon, Germantown, Pa._
Lobster and Crab Farcee.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Quenelles with Spinach.
_Contributed by Mrs. Joseph Coleman Bright, Overbrook, Pa._
Chicken Croquettes.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Served with Rice Croquettes.
_Contributed by Mrs. Oliver Hastings, Cambridge, Mass._
Stuffed Green Peppers.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas._
Grape Fruit Salad.
Camembert Cheese--warmed until creamy--Toasted Crackers.
Frozen Coffee.
_Contributed by Mrs. Naudain Duer, Philadelphia, Pa._
DINNER.
Caviar on Toast.
Prepare rounds of toast of white bread. Place over the fire for a
minute or two, two large tablespoons of caviar, and one tablespoonful
of cream, stirring all the while. Pour this mixture over the toast.
Soup. Olives. Celery Hearts.
Rich Brown Soup.
_Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
Fish.
Shad Roe Croquettes.
_Contributed by Miss Eliza Sinclair Lyon._
Entrée. Salted Nuts.
Frogs’ Legs and New Peas.
Fowl.
Chicken Saute Bellevue.
_Contributed by Andrew Hisler, Chef of Bellevue-Stratford._
New Peas.
Tomatoes Halved and Fried, with Cream Gravy.
Ice.
Claret Ice.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Game.
Pheasant. Hot House Grapes Mixed with Grape Fruit and French Dressing.
Dessert.
Frozen Pudding.
_Contributed by Mrs. Clara Lee Pollard, Montgomery, Ala._
Sweets and Coffee and Cheese--Roquefort.
New Orleans Brulo.
_Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
DINNER.
Little Neck Clams on Half Shell. Tomato Catsup.
Soup.
Pepper Pot. Pulled Bread.
_Contributed by Miss Anne H. Cresson, Germantown, Pa._
Fish.
Fish Pie. Olives. Celery (Hearts).
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Entrée. Salted Nuts.
Vol-au-vent of Sweetbread. Fresh Mushrooms, and Macaroni.
Roast Ducks. Apple Sauce.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Spinach, Creamed. Baked Cauliflower.
Ice.
Sherbert.
_Contributed by Mrs. Seth Barton French._
Game and Salad.
Partridges. Apple and Celery Salad. Mayonnaise Dressing.
Dessert.
“Aunt Parsons” Ice Cream.
_Contributed by Miss Pauline Johnson, Strafford, Pa._
Candy. Coffee and Cheese--Cream Cheese.
New Orleans Brulo.
_Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
DINNER.
Oysters on Half Shell. One-fourth Slice Lemon. Horseradish.
Soup.
Turtle Soup. Rasp Rolls.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Fish. Olives. Celery Hearts.
Sabot a la Crème au Gratin.
_Contributed by Mrs. John Poe, Baltimore._
Entrée. Salted Nuts.
Sweet Breads with Tomatoes.
_Contributed by Miss Annie Swift Hammond, Providence, R. I._
Creole Receipt for Grillades.
_Contributed by Miss Gottschalk, Pennsylvania._
Italian Macaroni with Cheese. Potato Croquettes.
Ice.
Lalla Rookh Punch.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Game and Salad.
Quail. The Heart of Lettuce, and French Dressing.
Dessert.
Charlotte Russe.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Candy and Coffee and Cheese. Camembert.
New Orleans Brulo.
_Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
BREADS.
_Contributed by Mr. Barclay Johnson, Stafford, Pa._
“Good bread, and good drink, a good fire in the hall,
Brawer, pudding and sauce, and good mustard with all,
Beef, mutton and pork, shred pies of the best,
Pig, veal, goose and capon, and turkey well drest.
Cheese, apples and nuts, jolly carols to hear,
Ah these, in the country, are counted good cheer!”
GOOD BREAD UNDER ANY CIRCUMSTANCES.
If bread is the “staff of life,” the Southern housekeeper has many and
a great variety. They are troublesome in a way, as they require while
rising to be moved from one warm place to another in winter, or cold
place in summer. The old negro cooks would often declare: “They sutinly
did have to nuss dat bread last night,” meaning that the temperature
varied and they got up to put the bread in a cooler or warmer place.
Some years ago a party of young men went on a hunting trip, taking with
them an old negro cook John. They were Southern men, who considered hot
bread for breakfast a necessity. Morning after morning they would sit
down to breakfast to heavy bread, so they told John he must do better.
John was much impressed, so the next morning, although the night had
been unusually cold, the rolls were light. “Why, John,” they exclaimed,
“these rolls are fine.” “Yes, Sar,” said John, “I made up my mind I
want gwine to have no more trouble, so I done tuk dat brade to bade wid
me and done kiver it up jest like I done myself.”
SUE MASON MAURY HALSEY.
BREADS.
CREAM BISCUIT.
MRS. RICHARD L. ASHURST, PHILADELPHIA, PA.
One cup of sour cream, 2½ cups of sifted flour, 1 teaspoonful of salt.
Knead it into a dough, roll out thin, cut in irregular pieces, and bake
in a modern oven.
YORKSHIRE BREAD.
MRS. WM. GOVANE HOWARD, “DRUMQUHASLE,” MARYLAND.
_Contributed by Mrs. Robert C. Wright, Haverford, Pa._
Make a “rising” in the morning (if required for tea) with yeast, using
1 qt. of milk, 2 eggs, ¼ lb. of butter--the milk to be warmed enough to
melt the butter, and sufficient flour to make it as thick as bread. Use
a little salt, and knead as ordinary bread. Break off pieces the size
of a breakfast plate and set again. Then bake. To be buttered in the
kitchen.
MADISON BISCUIT.
MRS. JOHN MURDOCH, BALTIMORE, MD.
_Contributed by Mrs. Robert C. Wright, Haverford, Pa._
To each qt. of flour, put ½ pt. of yeast, 1 egg well beaten, 1 large
potato, 1 tablespoonful of white sugar, and 1 of lard. Put the yeast,
egg and sugar together. Mash the potato and mix in with milk to
moisten, then well into the flour as for rolls. They will rise in from
four to six hours in warm weather. When light, roll thin, handling
the dough as little as possible. Cut and put them into a pan to rise
until it is time to bake. They will bake in ten or fifteen minutes. Two
quarts of flour will make about 50 biscuits. To be eaten as soon as
baked.
WAFFLES (PERFECT).
MISS LOGAN, KENTUCKY.
_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._
One pt. sour cream, 2 pts. flour, 3 eggs, 1 teaspoon of soda, 3
tablespoons of melted lard, a little salt. Beat the eggs separately,
put flour and sour cream in the yellows, thin the batter very thin with
sweet milk. Add lard, then soda dissolved in a little milk, and lastly
the whites. Bake quickly in very hot irons.
BOSTON BROWN BREAD.
MRS. HENRY WINSOR, BOSTON, MASS.
_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._
One pt. graham flour, 1 pt. Indian meal, 1 pt. wheat flour, ½ cup
molasses. Mix the flour with a little salt, and then pour in the
molasses, stir in a quart of sour milk or butter milk a tablespoon of
soda until it froths. Pour it gradually over the flour and beat till
quite light. Butter the tin (a 2 or 3 lb. lard kettle will answer),
pour in the mixture, cover the tin perfectly tight and boil it in a pot
of water 3 hours (leave on range all night). In the morning just before
breakfast turn it carefully out and put it in oven a few minutes to
brown crust.
SALLY LUNN.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take ¼ lb. butter, 1 lb. flour, 2 eggs, ½ gill of yeast or ½ a yeast
cake dissolved in a little warm water, milk enough to make a soft
dough, ½ teaspoon salt, cut up butter and melt in warm milk. When
the milk is lukewarm stir it into the flour, with eggs beaten very
light, then add yeast. Butter your mould carefully in which place your
mixture, and set in winter near fire to rise. When perfectly light and
risen to top of Turk’s head, bake in moderate oven.
THIN BISCUIT.
To 1 lb. flour, 1 tablespoon butter, 1 tea cup cream a little sour, 1
salt spoon of salt, 1 teaspoon soda. Make dough as soft as possible,
roll very thin, cut out and bake quickly in hot oven about 5 minutes.
BATTER CAKES.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
Two eggs, 1 cup of meal, 1 salt spoon of salt, 1 cup of milk. Make in
a _thin_ batter, adding more milk if necessary, and bake on hot
griddle. A table spoon of melted butter is an improvement.
FLANNEL CAKES.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
Two eggs, 1 cup of flour, 1½ cups of buttermilk, beat your eggs very
light, and then add 1 cup of milk, then your flour, then ½ cup of
buttermilk with ¼ teaspoon of soda. Bake on hot greased griddle.
MUFFINS.
MRS. DANIEL HARRISON, PHILADELPHIA, PA., 1861.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Make a batter of 1 qt. of flour and 1 qt. of milk, 3 eggs well beaten,
and a wine glass of yeast. Add a little salt and let it rise, cut into
the flour a large spoonful of butter. Bake in muffin rings.
CORN MUFFINS.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
Three eggs, 1 cup of meal, 1 heaping tablespoon of butter, 1½ cups
of buttermilk. Beat the eggs very light, then add to them 1 cup
buttermilk, then meal and butter, then ½ tea cup of buttermilk,
stirring in ½ teaspoon soda and 1 salt spoon salt. Grease your tins and
bake quickly.
MUFFINS.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
One half pt. flour, ½ cup of yeast and let rise 2 hours. Then add 3
eggs, 1 pt. of flour, 1 tablespoon of butter, 1 cup of milk. Beat eggs
very light, then add milk and flour to your sponge and 1 salt spoon of
salt. Set this away to rise 5 hours. Then put in muffin cups to rise to
top. When risen bake in quick oven. In place of ½ cup of yeast, ½ yeast
cake can be substituted.
THIN BISCUIT.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 1 pt. of flour sifted. Into this rub 1 heaping tablespoon of
butter, add 2 eggs, and enough cream to make a dough sufficient to
roll. Roll as thin as your nail, prick with a fork, cut out with a
glass, dust with flour and place in pan in a hot oven until light brown.
BREAD CAKE.
MRS. DANIEL HARRISON, PHILADELPHIA, PA., 1861.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Two tea cups of risen dough, ½ tea cup of sugar, ½ tea cup of butter, 2
eggs, raisins to taste. Add a mite of soda and cream of tartar in the
dough, and dissolve the soda in a little milk, and add lastly.
SALLY LUNN.
_Contributed by Mrs. T. B. Sims, Bryn Mawr, Pa._
Three tablespoons of sugar and 3 of butter creamed together, 3
eggs well beaten and added to butter and sugar. One pt. of milk, ½
yeast cake dissolved in 3 tablespoons of tepid water, or of yeast 2
tablespoonsful, about 1 qt. of flour, 1 teaspoon of salt. Beat well,
rise over night or all day. Bake in old-fashioned Turk’s head.
CORN BREAD.
_Contributed by Mrs. Mary Balding, Philadelphia, Pa., 1858._
One qt. of sour milk, 6 eggs, 1 teaspoon saleratus, 1 teaspoon of salt,
2 tablespoons melted butter. Make it as thick as sponge cake with
Indian meal from Virginia, and bake ½ hour.
MUSH CAKES.
MISS MOLLIE WARD, PHILADELPHIA, PA., 1855.
Take 1 qt. of cold mush, ½ pt. of wheat flour, a little butter or
lard. Make into little cakes with your hand, flour, and bake them on a
griddle as slab-cake, or in the oven.
WAFFLES.
MRS. JOSEPH PATTERSON, PHILADELPHIA, PA.
One qt. milk, 2 eggs, ½ tea cup rice flour, 2 tablespoons yeast powder,
and enough flour to make batter.
RYE BREAD.
_Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa._
Five pts. of flour, 1 teaspoon of salt, 1 qt. of warm water, 1 cup of
yeast. Mix well and work well with plenty of flour, then place in well
greased pans. Let rise and bake in oven 1½ hours. Never set at night
but work as soon as mixed.
CLERMONT MUFFINS.
MRS. ROBERT K. LIVINGSTONE, NEW YORK, 1775.
Two eggs, 2 tablespoons butter, 1 large tea cup cream, sweet or sour, 1
salt spoon of salt, flour enough for a very soft dough. Mix well, shape
into small balls the size of an English walnut. Roll out in thin cakes,
each one about the size of a dessert plate, not much thicker than
paper. Bake in a pan in front of a hot fire.
BROWN BREAD.
_Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa._
Five pts. of flour, 1 teaspoon of salt, 1 qt. of warm water, 1 cup of
yeast, 2 tablespoons molasses. Mix well and work with plenty of flour,
place in greased pans and bake 1½ hours. Never set at night. Work as
soon as mixed.
BREAD.
_Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa._
Wheat bread four loaves, 2 qts. of flour, 2 qts. of warm water, 2 cups
of yeast, nearly 1 tablespoon of salt. Put the salt in the flour and
then pour in the water and finally the yeast. Mix up well and work with
plenty of flour, and then put in pans greased with lard. Let it rise,
and then bake 1½ hours in a hot oven. Never “set” it at night, but work
it as soon as mixed.
GERMAN WAFFLES.
_Contributed by Mrs. M. Kim Miller, New York._
Stir ½ cup of butter to a cream, add a tablespoon sugar, then add
slowly 1 yolk of an egg and a little flour, beating well. Continue
until 6 yolks and 4 oz. of flour have been used. Then add ½ pt. whipped
cream, and 5 whites beaten light. Flavor with lemon, or nutmeg if
liked. Heat waffle iron and pour a tablespoon in each compartment.
POTATO PONE.
“BELVIDERE PLANTATION,” EUTAW SPRINGS, S.C.
AN OLD SOUTH CAROLINA RECEIPT.
_Contributed by Miss Caroline Sinkler, Philadelphia, Pa._
One qt. grated sweet potatoes, 1 pt. molasses, 10 oz. brown sugar, ¾
lb. butter, 3 eggs beaten light, ginger to taste, a little salt, an
even teaspoonful of soda, and water to make a soft batter. Bake a long
time in pans about 3 inches deep.
“BELVIDERE PLANTATION” INDIAN MEAL GRIDDLE CAKES.
AS MADE IN SOUTH CAROLINA.
_Contributed by Mrs. Charles Brinton Coxe, Philadelphia, Pa._
One qt. milk, ¼ lb. butter, 1 pt. Indian meal, 5 even spoonfuls of
wheat flour, 4 eggs. Boil the butter in the milk, and pour over the
meal, to which 1 teaspoon salt has been added. Let it cool and add the
well-beaten eggs and sifted flour. Bake on a griddle.
“BELVIDERE PLANTATION” BRANDON PUFFS.
A SOUTH CAROLINA RECEIPT.
_Contributed by Miss Caroline Sinkler, Philadelphia, Pa._
One qt. flour, 1 tea cup butter, 4 eggs, 1 yeast cake. Make it into a
stiff batter over night with sweet milk. Next morning add a tea cup of
corn meal sifted finely, beat well and put to rise in cups or muffin
pans, and bake when light.
RICE WAFFLES.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
One cup boiled rice, 3 cups flour, 3 eggs well beaten, 1 teaspoon
soda, milk enough to make it proper consistency. Bake in very hot,
well-greased waffle irons.
SALLY LUNN.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia._
One pt. boiled milk, ½ yeast cake, 1 tablespoon white sugar, 1
tablespoon melted butter, 1½ pts. sifted flour, 1 teaspoon salt, and
three eggs. Boil milk, take when lukewarm and add yeast dissolved in ½
cup of tepid water. Add butter, flour, sugar and salt. Beat well and
stand for 2 hours. Separate eggs and beat whites and then yolks and
add. Stand for 15 minutes and bake ½ hour.
FAMOUS VIRGINIA YEAST ROLLS.
_Contributed by Mrs. Eugene S. Herndon, Germantown, Pa._
For Batter.--1 pt. of lukewarm water, 2 heaping tablespoons of white
sugar, 1 small teaspoon of salt, 1½ teacups of fresh yeast, or ¾
yeast cake, dissolving in lukewarm water to make cup full. Mix with
enough flour to make a stiff batter. Put yeast in last, after making
batter. Make it at 2 P.M., and set in warm place to rise ready to make
into dough at 8 P.M. For dough, take 2½ pts. of flour, and 2 round
tablespoons of lard, and a little salt. Work lard and flour together,
and put in batter which has been cooled. Make a stiff dough, and
work 20 minutes. Set aside to rise over night in warm place. Before
breakfast take out and work for 5 minutes. Set to rise again and make
into rolls for breakfast. Put a little melted butter on top of each
roll, and place in hot oven.
(NOTE.--From Mrs. Eugene S. Herndon, Germantown.--This receipt has been
in the Herndon family (of Virginia) since 1668, and handed down from
generation to generation. I copied it from an old receipt book. I can
assure any one who uses this receipt that they will be compensated for
what may seem a great deal of trouble. I have never failed to have the
most perfect results. Of course one must use judgment in heat or cold
in setting to rise and length of time given.)
INDIAN SPONGE BREAKFAST CAKES.
PROVIDENCE, R. I.
One cup sour milk, 1 teaspoonful saleratus dissolved in tablespoon
boiling water, 2 cups meal, 1 egg, 2 tablespoons flour, 2 tablespoons
sugar. Bake.
POP OVERS.
_Contributed by Mrs. Elizabeth Cooper Harrison, Philadelphia, Pa._
Two eggs beaten together, 2 cups of milk, 1½ cups flour, and a pinch of
salt. Put small quantity of this thin batter in well-buttered tins, and
bake in a very quick oven. Serve hot.
SPONGE FOR BREAD.
A TYPICAL VIRGINIA RECEIPT.
_Contributed by Sarah Young, Mrs. R. H. Maury’s Cook. Richmond, Va._
Boil 1 potato and cream it fine. Add to that (if you make 2 qts. of
flour) 2 tablespoons of yeast, and take some of the 2 qts. sufficient
to make a batter. In winter make up batter at about three o’clock, and
set in warm place to rise. Then about nine or ten o’clock at night mix
it well into the rest of the 2 qts., reserving ½ pt. of 2 qts. of flour
to knead in the dough. In the morning knead dough well, and put in
warm place to rise. It takes about one hour to bake to have ready for
breakfast, either made off into rolls or loaf bread.
MUFFINS.
_Contributed by Mrs. Elizabeth Cooper Harrison, Philadelphia._
Four eggs beaten separately, 1 qt. sweet milk, enough flour for a stiff
batter, one compressed yeast cake, butter the size of an egg, pinch
of salt. Bake slowly on griddle over a good fire. Use muffin rings.
Delicious toasted the day after baked.
DELICIOUS CORN MUFFINS.
PROVIDENCE, R. I.
One pt. corn meal, 1½ pt. milk, little salt, 3 eggs, yolks and whites
beaten separately. Scald the meal with the milk the night before using
for breakfast. One tablespoon melted butter. Add the yolks first, and
when ready to bake add the whites. Bake in thin pans.
MARYLAND BISCUIT.
MRS. JOSHUA HARVEY, BALTIMORE.
One qt. flour, 1 tablespoon lard, 1 cup cold water and salt. Knead well
and beat 10 minutes, and bake quickly.
MRS. GROVER CLEVELAND’S CELEBRATED RECIPE FOR BROWN BREAD.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr._
One bowl Indian meal, 1 bowl rye flour, 1 bowl sour milk, 1 large cup
molasses, 1 teaspoonful soda, 1 teaspoonful salt. The whole must be
mixed thoroughly and steamed 2½ hours, then baked from 20 minutes to a
½ hour, depending upon the heat of the oven.
MUFF BREAD.
_Contributed by Mrs. Paul C. Lee, Birmingham, Ala._
One pint milk, 1 tablespoon butter, 6 tablespoons flour, 4 eggs beaten
separately, salt spoon of salt. Let the milk get warm enough to melt
the butter, but not hot. Mix flour carefully into the milk that it may
not lump. Add yolks of eggs, the rest of the milk, and last the whites
whipped stiff. Beat the air well in and bake quickly in pie plates
about one third full of batter.
GRAHAM GEMS.
_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._
One pt. milk, 3 cups graham flour, 1 teaspoon salt, 1 cup boiled rice,
3 eggs, 2 teaspoons baking powder, 1 tablespoon melted butter. If with
dates, 2 cups of flour, ½ cup of chopped dates. Beat eggs separately,
add flour to milk and then yolks of eggs, rice, salt, butter, powder
and whites of eggs. Bake in small pans 20 minutes.
SALLY LUNN.
MRS. JULIA BRECKENRIDGE, VA.
_Contributed by Mrs. M. Kim Miller, New York._
Three pts. sifted flour, 6 oz. of butter rubbed in flour, salt; 4 eggs
beaten separately, pt. milk warm, teaspoonful sugar, part of yeast
cake.
QUICK WAFFLES.
MRS. JOHN MOULTEN, READING, PA.
One pt. milk, pinch salt, 3 cups flour, 2 teaspoons baking flour, and
3 eggs. Beat yolks until light, then add milk, then flour. Beat until
smooth, add butter melted, add last whites beaten light, baking powder,
and mix thoroughly.
BEATEN BISCUIT.
_Contributed by Mrs. John Stephenson, Winchester, Va._
A piece of risen dough the size of your double fist, a tea cup of sweet
milk, 1 tablespoon white sugar, 2 oz. lard and flour enough to make a
biscuit dough. Beat 20 minutes. Make into biscuit and bake in moderate
oven.
RICE WAFFLES.
_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._
Boil 2 cups of rice quite soft, make into a thin batter with 3 eggs, a
tablespoon of butter and 1 of milk. Beat light and bake in waffle irons.
DROP CORN CAKES.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
One pt. corn meal, 2 pts. boiled gritz or small hominy, 3 eggs, piece
of butter size of an egg, then thin with milk until you can drop them
with a spoon on a pan, and bake brown.
POP OVERS.
MRS. GOUVERNEUR OGDEN, NEW YORK, 1880.
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr._
One egg well beaten, 1 cup sweet milk, 1 cup sifted flour, salt to
taste. Drop in hot gem tins and bake quickly.
CORN BREAD.
AS PREPARED AT ST. CHARLES HOTEL, NEW ORLEANS.
Two eggs beaten very light. Mix with them 1 pt. sour milk or
buttermilk, 1 pt. of meal. Melt 1 large tablespoon butter and add to
the mixture. Dissolve 1 tablespoon soda in a portion of the milk and
add to the mixture. Then beat very hard and bake in pan in a quick oven.
LAPLANDERS.
_Contributed by Mrs. James T. Halsey, Philadelphia._
Half a cup of butter, 2 tablespoons of white sugar, 1 pt. of milk,
pinch of salt, 2 teaspoons of baking powder, enough flour for a thin
batter to pour from a pitcher, 2 eggs. Bake in cups in hot oven.
GRAHAM ROLLS.
Two cups of graham flour, ¾ of cup of wheat flour, piece of butter
size of an egg, 2 tablespoons of white sugar, ½ teaspoon of salt, 2
heaping teaspoons of baking powder. Milk to make a thick batter, 1
tablespoonful of batter in each roll pan.
BREAD MUFFINS.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
One pt. of broken bread, 1 pt. of milk, 2 eggs, 1 tablespoon of butter
melted, 1 tablespoon of baking powder, 1 tablespoon of salt. Soak bread
in milk for ½ hour, add butter, yolks of eggs beaten light, salt, 1½
cups of flour, then whites of eggs beaten, and baking powder, and bake
in small pans.
JANICE MEREDITH’S MAIZE BREAD.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia._
One-half pt. corn meal, scald with ½ cup of boiling water, 1 teaspoon
salt, 2 eggs, 1 cup milk, 1 large teaspoon baking powder. Mix
thoroughly, bake in a pudding dish and serve with a spoon.
TO MAKE GOOD YEAST.
MRS. ROY MASON “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
Three mealy potatoes boiled in 1 qt. of water. When soft, peel and
mash them fine, and add 1 pt. of the water in which the potatoes were
boiled. Mix in 3 tablespoons brown sugar, and add 1 teacup of yeast to
raise it. In 3 hours it will be fit for use.
SALLY LUNN.
_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._
Sift into a pan 1½ pounds of flour, make an opening in the middle, put
in 2 oz. of butter warmed in a pt. of milk, a salt spoon of salt, 3
eggs well beaten, and 2 tablespoons of yeast. Mix the flour into the
other ingredients and put the whole into a tin pan well greased, cover
it, put in a warm place, and when it is light bake in a moderate oven.
FLANNEL CAKES.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
One pt. of meal, 1 pt. of flour, 1 teaspoon salt, yeast enough to raise
it, or ¼ of an yeast cake. Mix the batter with tepid water, almost as
thick as for buckwheat cakes. When risen, bake in a griddle.
CORN BREAD.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._