Pick the cherries from the stalks, fill the bottles nearly up to the
necks, then fill bottles full of good brandy. In 3 weeks or a month
strain off the spirit, and to each quart add 1 lb. of clarified sugar,
and flavor with tincture of cinnamon or cloves to suit the taste.
MRS. JUDGE SIMRALL’S RECIPE FOR EGGNOG.
LOUISVILLE, KY.
_Contributed by Professor Lindley M. Keasbey, Bryn Mawr, Pa._
Take the yolks of 8 eggs, stir in 1 teacupful of sugar. After beating
thoroughly, add 1 large teacupful of Jamaica rum. Set aside for a
couple of hours or more. Just before serving add 1 pt. of brandy, then
stir in gradually ½ gal. of whipped cream.
THE REGENT’S PUNCH (1783).
FROM GRANDMA MARKOE’S RECEIPT BOOK, 1800.
_Contributed by Mrs. James D. Winsor, Haverford, Pa._
Three bottles of champagne, 1 bottle of curaçoa, 2 bottles of Madeira,
2 bottles of seltzer water, 1 of hock, 1 qt. of brandy, 1 pt. of rum
(Santa Cruz), 4 lbs. of Bloom raisins, Seville oranges, lemons, white
sugar, and instead of water strong green tea. The whole should be well
iced.
DR. CARSON’S RECEIPT TO RELIEVE A PERSON WHOSE STOMACH IS
CRAVING FOR ALCOHOLIC LIQUOR.
FROM GRANDMA MARKOE’S RECEIPT BOOK, 1800.
_Contributed by Mrs. James D. Winsor, Haverford, Pa._
One oz. of wormwood to 1 pt. of water; strain it and take a wineglass
four times a day. When the weather is very hot, or the person appears
to be exhausted, put in (_quietly_) a tablespoonful of whiskey.
CHERRY BOUNCE.
CAPTAIN NICHOLAS MORAN, NEW YORK (1770).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Six qts. wild cherries. Put in to a 3-gallon demijohn, add 1½ gallons
rum, 2 qts. water, 1 lb. loaf sugar.
FISH HOUSE PUNCH.
_This is the recipe used by “The State-in-Schuylkill” Club
House, and given to Mrs. Thomas J. Barger by Mr. Rodman Wister,
Philadelphia, Pa., who contributed it to this book._
Two qts. of rum, 1 qt. of brandy, 1 qt. of lemon juice, 1 lb. of sugar,
1 wineglass of peach brandy. Water to taste. Put in a bowl with a lump
of ice. Stir frequently and do not use for an hour.
MULLED CIDER.
_Contributed by Mrs. Lydia S. Hinchman, Philadelphia._
A good drink for a cold night; used in earlier days on Nantucket by the
Quakers, who had given up the use of punch.
Heat sweet cider and to each quart add 1 tablespoonful of flour beaten
until smooth in a little water. Sweeten and spice to taste; serve while
hot.
PLUM CORDIAL.
An after dinner favorite at “Chachau,” the famous old plantation near
Charleston, S. C.
_Contributed by Mr. Charles Stevens, Charleston, S. C._
Fill a jug with August “hog plums.” Pour over them the spirits, until
the jug can hold no more. Allow to remain for 2 or 3 months. Pour
off carefully and strain through a coarse cloth. Sweeten to taste.
Be careful that children do not get the plums left, as they are very
intoxicating.
CREAM AND OTHER DESSERTS.
FLOATING ISLAND.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 1 qt. of rich cream, divide it in half. Sweeten 1 pt. of it and
stir into it sufficient currant jelly to color it a fine pink. Put it
in a glass bowl and place in the center a pile of sliced almond sponge
cake or lady cake, every slice spread with raspberry jam, or marmalade,
and laid evenly on one another. Have ready the other pint of cream
flavored with vanilla and beaten to a stiff froth. Heap it all over the
cake and serve.
CHARLOTTE POLONAISE.
MARY B. GARROW, GODERICH, LAKE HURON.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
One large stale sponge cake, 1 cup rich custard, 1 cup of cream,
whipped, 2 tablespoonfuls of wine, ½ grated cocoanut, ½ lb. sweet
almonds, blanched and pounded, whites of 4 eggs beaten stiff, 3
tablespoons of powdered sugar. Cut cake in horizontal slices ½ inch
thick. Divide the egg into two portions; into one stir the cocoanut
with half the sugar, into the other the almond paste with the rest
of the sugar. Spread the slices with these mixtures, half with the
cocoanut and half with the almond and replace in the original form,
laying aside the top slice for a lid. Press all the slices firmly
together and with a sharp knife cut the whole center of the sliced cake
out, leaving the walls an inch thick. Then soak the parts removed in a
bowl with the custard. Rub it smooth and whip it into the cream; when
stiff fill the cake again, put on the lid and ice.
CHARLOTTE RUSSE.
MRS. FLOWERREE, VICKSBURG, MISS.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
One half pint of milk, 4 eggs, yolks only, ¼ lb. of loaf sugar, 1
oz. of gelatine, 1 qt. of cream, 1 vanilla bean. Soak the gelatine
in cold water 1 pt., and boil until reduced to ½ pt. Simmer the bean
in milk until flavor is extracted, strain, add eggs and sugar and
simmer custard 5 minutes. Strain gelatine into custard and set on ice.
When beginning to set, add cream whipped light. Line mould with lady
fingers, fill with mixture, set on ice.
CHARLOTTE RUSSE.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
One oz. Cox’s gelatine dissolved in less than a teacup of water. Make a
custard of 1 pt. of milk, yolks of 3 eggs, whip to a stiff froth 1 qt.
of cream. When the gelatine is cool, but not congealed, beat it with
the cooled custard. When cold add whipped cream; season with vanilla.
When thoroughly mixed pour into moulds lined with sponge cake or lady
fingers. Set aside until stiff enough to turn from moulds.
SAUCE FOR FRITTERS.
Beat together ¼ lb. of butter, ½ lb. of sugar, the yolks of 2 eggs and
a wineglass of sherry or Madeira. Stir over fire until it thickens.
CHARLOTTE RUSSE.
MRS. MICHEL, MONTGOMERY, ALA.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
One qt. of cream, one third box of gelatine, whites of 6 eggs, teacup
of milk; melt gelatine in milk. Flavor and sweeten cream to taste and
whip firm. When gelatine begins to stiffen add whipped cream and lastly
eggs whipped very light.
ORANGE CHARLOTTE.
MRS. EDWARD RANDALL, GALVESTON, TEX.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
One third of package of gelatine, one third cup of water, one third cup
boiling water, 1 cup sugar, 1 doz. lady fingers, 1 cup orange pulp and
juice, juice and grated rind of 1 lemon, whites 3 eggs; soak gelatine
in cold water. Add boiling water, sugar and pint of juice. When it
begins to congeal, beat in eggs whipped to a stiff froth. Line mould
with lady fingers, put on ice until firm.
WINE WHEY.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
One third wine (sherry), two thirds milk, scald milk and just before it
comes to a boil stir in the wine. The curd will separate, then strain
whey.
CHARLOTTE RUSSE.
PHILADELPHIA, PA.
Soak 1 oz. of gelatine in a pint of milk 10 minutes, then place
over the fire and stir until dissolved. Remove and when cool beat
thoroughly. Flavor 1 qt. of cream with 1 large teaspoon of vanilla, 1
small wineglass of brandy, powdered sugar to taste. Pour the mixtures
together and whip thoroughly. Have moulds lined with lady fingers, fill
with the above and place on ice until needed.
BISQUE GLACÉ.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
One quart of rich cream whipped, whites of 10 eggs beaten light, 1 oz.
of isinglass dissolved in as little water as possible and flavor to
taste. Stir altogether and freeze.
CHARLOTTE RUSSE.
MRS. NICHOLAS ROOSEVELT, OF NEW YORK.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
Cake.--Three eggs, pinch of salt, 1 cup of sugar, 1¾ cups of flour,
half a lemon, 1 teaspoonful of cream of tartar, ½ spoonful of soda
dissolved in warm milk. Russe.--Three fourths pt. of cream well
whipped, 2 cups of sugar, whites of 3 eggs beaten light, ½ glass of
wine, vanilla, tablespoon of gelatine dissolved in warm water.
VIRGINIA BELLE FRITTERS.
MRS. DABNEY H. MAURY, RICHMOND, VA.
Put a piece of butter the size of an egg into a pint of milk. Thicken
when it comes to a boil with 1 pt. of flour; stir it on the fire until
the flour is cooked. Pour in a wooden bowl, add 5 eggs, one at a time
and _beating each_ one well in. Put a pint of lard in a pan and
when it boils drop one fritter in at a time from the point of your
spoon.
APPLE SPONGE.
BESSIE FRASER, GODERICH, LAKE HURON.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
Boil 1 lb. of sugar in a ½ pt. of water until clear, then add 1 pt. of
sliced apples. Soak 1 oz. of gelatine, add with rind and juice of 2
lemons. Beat until cold and slightly stiffened, then add beaten whites
of 2 eggs and put in mould to set. Serve with custard made with yolks
of eggs, or else use whipped cream.
RUM SAUCE.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Whip stiff the whites of 3 eggs, add 2 tablespoons of pulverized sugar,
2 tablespoons cream, 2 of rum, 2 of brandy.
JELLIES.
WINE JELLY.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
Use the whole of a box of gelatine dissolved in a pint of cold water,
letting it stand 10 minutes. Add a pint of boiling water, stirring
as you pour it in, and stir until it has all dissolved. Add a pint
of Sicily Madeira wine, the juice and peel of 1 lemon, ¾ lb. sugar.
Then boil and stir continually with the whites of 2 eggs well beaten.
Let it boil up once, then take off immediately and let it stand one
minute. Pour boiling water into your flannel bag. wring out and keep
it warm near the fire. Pour the mixture in and let it drip through,
_never_ squeezing it. and never letting it touch what has already
gone through the bag.
WINE JELLY.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
One and one half pints of cold water, 1½ pts. boiling, 1½ pts. wine,
juice of 2 lemons, rind of one sliced thin and boiled with ¾ lb. of
sugar. Whites of 2 eggs, bunch of raisins, 1 box Cox’s gelatine. Let
it _boil clear_ and run through strainer; 20 minutes or half hour
boil; put less water if the weather is warm; 1 pt. of hot, 1 pt. of
cold water, but never less _wine_.
WINE JELLY.
_Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa._
One box of Cox’s gelatine dissolved in a pint of cold water, 1¾ lbs.
of sugar, the juice of 2 lemons, 1 pt. of good sherry wine. Boil 1
qt. of water, add to it a few small sticks of cinnamon. Pour this
while boiling on the gelatine; as soon as dissolved stir in the other
ingredients. Strain and put away to cool.
CALVES’ FOOT JELLY.
MRS. DANGERFIELD, ALEXANDRIA, VA.
_Contributed by Mrs. James T. Halsey, Virginia._
Prepare very carefully 4 calves’ feet, hoofs taken off, etc. When
boiled to pieces in about 2 qts. of water, pour them through a
colander. When cold take all the grease off. There should be from 4
feet about 3½ pts. of jelly; pour on this 1 qt. of wine, juice of 6
lemons strained from seeds, 1½ lbs. granulated sugar, 2 blades of mace,
the rind thinly peeled from 2 lemons. Wash 8 eggs clean, beat the
whites to a froth, crush the shells and put them with the jelly. Set on
the fire, stir until jelly is melted and do not touch it afterwards.
When it has boiled until it looks quite clear on one side and the drops
accumulate on the other, take off the thickest part of the drops, pour
the jelly into a bag which should be made of coarse cotton. Put back
what runs through until it is transparent.
WINE JELLY.
Soak a box of gelatine in a pint of cold water. Squeeze the juice of 1
lemon into it and let it stand for half an hour. Then add 2¼ lbs. of
lump sugar. Pour in a quart of boiling water and add a pint of best
cooking wine.
APPLE JELLY.
MRS. THOMPSON.
Core and cut 2 doz. apples into quarters, boil with the rind of a lemon
until tender. Drain off juice, strain through a jelly bag and to each
pint add ½ pt. sugar and ½ oz. gelatine, previously soaked and simmered
gently in ½ pt. of water. Boil altogether slowly for 15 minutes and
strain into moulds. Turn out when cold and serve, surrounded with
whipped cream or custard. If jelly is not perfectly clear after
straining beat up white of eggs and add; bring to a boil and skim, then
strain again.
THERE IS NO FINER CRAB APPLE JELLY IN APPEARANCE AND TASTE
THAN AUNT ZEKEL’S.
_Contributed by Miss F. Virginia Baldwin, Orange, N. J._
Cut Siberian crab apples to pieces, but do not pare or remove the
seeds. The latter impart a peculiarly pleasant flavor to the fruit.
Put into a stone jar, set in a pot of hot water and let it boil 8 or 9
hours. Leave in the jar all night covered closely, next morning squeeze
out the juice and allow pound for pint, and manage as you do currant
jelly. Should the apples be very dry add a cup of water for every 6
pounds of fruit.
TO MAKE JELLY WITH ISINGLASS.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 2½ oz. of isinglass, soak it in cold water for ½ hour. Strain
it and pour on it ½ gallon of boiling water. When cold add 1½ lbs.
of sugar, 1 qt. of good sherry and juice of 4 lemons, the whites and
shells (washed carefully) of 6 eggs. Stir well before putting it on the
fire. Let boil clear, but do not stir. Add 1 gill of cold water. Strain
through bag on rind cut thin of the lemons. Strain through bag a second
time if not clear.
RECIPE FOR CALVES’ FOOT JELLY.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
To 8 calves’ feet carefully prepared, put 11 qts. of water and let
boil 7 hours. _Skim well._ When cold set aside to congeal. Take
1½ gal. of the stock and add 3 pts. of wine (sherry), 3 lbs. sugar, 1½
doz. lemons from which value juice, 1½ doz. whites of eggs, 1 bunch of
raisins. The rind of 2 lemons peeled thin. Let boil 20 minutes from the
time it begins to boil. Run through strainer.
APPLE JELLY.
MRS. JOSEPH PATTERSON (1840).
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Bell Flower apples, pared, quartered and thrown into cold water. A
syrup made of ¾ lb. of sugar to 1 lb. of fruit; boil until clear; when
half boiled cut 1 lemon to every 3 lbs of fruit. For apple jelly 1 lb.
of sugar to 1 pt. of juice. Boil until clear.
PASTRY.
MINCE MEAT.
A very old English receipt, 1800–1905.
_Contributed by Beatrice Bickerton-Fox (Mrs. L. Webster Fox),
Haverford, Pa., U. S. A._
H. R. H. the Duke of Sussex, who was a constant visitor at Lleweny,
being a close friend of Mr. Bickerton, was so fond of this mixture
that Mr. Bickerton sent M. Baumeister to St. James Palace, where the
Duke lived, and where the great chef became chief of the culinary
department. This chief Christmas dish was introduced and has been
used in the kitchens of the Royal Family for many, many years. These
two recipes were old in 1800, when they were used at Lleweny Hall,
Denbighshire, North Wales, by Mrs. Bickerton, Great Grandmother to the
contributor. Originally a beef tongue or round of beef was added, but
M. Baumeister, chef at Lleweny Hall, eliminated the solid meat and
substituted beef suet.
One pound of Demarara sugar, 1 lb. of Sultana raisins, 1 lb. of
Valencia raisins, 1 lb. of black currants, 1 lb. of best beef suet,
finely chopped, 1 lb. of best apples, finely chopped, ¼ lb. of Cardian
citron peel, 4 lemons, skins peeled, boiled and chopped, juice
strained, 4 nutmegs finely grated, 1 tablespoon of salt, 1 gill of old
Jamaica rum, 1 gill of old French brandy. Mix well together in deep
panmug with well fitting lid.
PASTRY.
_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._
One qt. of flour; work in it ¾ lb. of lard, water enough to make a
stiff dough. Roll out and put ¾ lb. of butter in the dough in little
pats. Dust flour over it thickly, and roll it. Put aside half an hour,
roll out three times and bake.
MINCE MEAT.
This is the old Wager recipe, given to me by my great Aunt Anne
Elizabeth Wager, who was the granddaughter of Philip Wager, who was a
member of the First Philadelphia Dancing Class.
_Contributed by Fanny Neff Ewing, Mrs. Samuel Ewing, Bryn Mawr, Pa._
One large beef’s tongue, fresh boiled and chopped, 2½ lbs. of raisins,
stoned, 2½ lbs. of dried currants, 2½ lbs. of beef suet, chopped fine,
½ lb of citron, cut fine, ½ lb of brown sugar, 12 pippin apples, pared
and chopped, juice and grated rind of 4 lemons, juice and grated rind
of 2 oranges, 3 nutmegs grated, 1 teaspoon of ground cloves, 1 teaspoon
of allspice, 1 teaspoon of cinnamon, 1 bottle best brandy, 1 bottle of
sherry or madeira. Mix well together, put in a stone crock, pour on
brandy and wine; mix well again, cover and let it stand. Try in a day
or two and if necessary add more seasoning.
SQUASH PIE.
_Contributed by Mr. Mark L. Requa, Oakland, Cal._
Use pie plate 9½ inches diameter, 1½ inches deep. Take 2½ cups milk, 4
eggs well beaten, 1 large cup cooked squash, passed through a sieve,
1 cup sugar. Mix thoroughly, bake slowly, set to cool. Beat ½ cup of
cream stiff, and spread over top of pie. Cups mentioned are large
coffee cups.
PUFF PASTE (VERY GOOD).
MISS CHARLOTTE MITCHELL, NEW ORLEANS.
One half pt. of flour, 3 tablespoons butter, 2 of ice water. Mix flour
and butter together with a knife, make a hole in center and put in ice
water. Roll out three times. Then put on ice for an hour or more. In
cold weather a little more water is needed. Do not touch with hands.
Cook in a hot oven. After it puffs pinch with a fork two or three
times.
A FAMOUS LEMON PIE.
_Made in its perfection by Mary Robertson Hawkins, a
great-great-granddaughter of Jonathan Law (last Colonial
Governor of Connecticut), and contributed by her daughter, Mary
E. Chandon._
One egg, 1 teacupful of granulated sugar, 1 lemon, grated rind and
pulp. After grating the rind, the lemon is carefully peeled so as
not to break the sections, which must be picked apart, all the thin
skins and seeds taken off and the pieces of pulp put on a plate to
catch any drops of juice. The egg is slightly beaten with a fork in a
shallow bowl or dish, yolk and white together, then the sugar is added
gradually, then the grated rind, pulp and juice of the lemon. A pie
plate has been lined with a rich puff paste, in which the mixture is
poured, then with crossed narrow strips of the puff paste, cut with a
jugging iron. Bake in a sufficiently hot oven for the mixture to rise,
it will fall when cold; when slightly brown cover lightly with a paper
until the crust is well baked. This pie has no upper crust and is very
rich and delicious if the directions are strictly followed.
AUNTY’S MINCE MEAT.
MRS. PRESCOTT ADAMSON, GERMANTOWN, PA.
Three lbs. beef suet chopped fine, 6 lbs. Sultana raisins chopped fine,
6 lbs. cooking apples chopped fine, 3 lbs. currants picked, washed
and chopped fine, 4 large lemons, juice and rind grated, 1 lb. sweet
almonds chopped, 1 oz. butter, 4 grated nutmegs, 1 teaspoon cloves, 1
lb. sugar, 1 lb. citron, 1 pt. cider, 1 pt. brandy, 1 glass of plum or
peach jam. Cover with brandy, paper, and add a little spirits every
time you take any from jar.
DELICIOUS COCOANUT PIE.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One large or 2 small cocoanuts, 1 cup of butter, 1 cup of milk, 4 eggs,
3½ cups of sugar. Bake in good rich crust.
MINCE MEAT.
From the old book of Elizabeth Van Rensselaer, married September 18th,
1787, to John Bradstreet Schuyler.
_Contributed by Mrs. Francis Chamber’s Great Granddaughter._
Two pounds of tongue (boiled), 1½ lbs. of suet, 2½ lbs. of currants,
1 lb. of raisins (stoned), 1 lb. of citron cut small, ¼ oz. of mace,
cloves, cinnamon, nutmeg and ginger, 1 lb. of powdered sugar, 2 lemons,
6 tablespoons of rose water, 1 pt. of wine, 1 pt. of brandy and a
little salt. When you make the pies, chop a pippin fine and add to the
mince meat.
LEMON PIE.
BRISTOL, R. I.
_Contributed by Miss Minnie Perry. An old receipt._
Three cups powdered sugar, mix well with 1 cup butter, then beat 4 eggs
and add to the butter and sugar, 1 cup of cream or milk, the juice and
grated rind of 2 lemons, two thirds of a cup more cream, and 3 or 4
Burt’s Boston Crackers grated in will make them nice, though less rich.
MINCE MEAT.
MY GREAT GREAT AUNT, LYDIA JONES, ABOUT THE YEAR 1800.
_Contributed by Elizabeth W. Paul Morris, Mrs. Fred’k Wistar Morris,
“Dundale,” Villa Nova, Pa._
Meat (beef or tongue) 2 lbs., suet 1 lb., brown sugar 2 lbs., currants
2 lbs., raisins 2 lbs., citron ½ lb., apples chopped 1 lb., wine
1 pt., brandy 1 pt., cinnamon ½ oz., 1 nutmeg. I have changed the
recipe somewhat. I use ¼ lb. of lemon peel and ¼ of orange peel, the
grated rind of 3 or 4 lemons, also the juice, and I add the brandy (2
tablespoons) at the time of baking, and I use cider instead of wine,
but either way it is very good.
MINCE MEAT.
MRS. EDWIN I. CLINTON.
Eight lbs. of beef, 2 lbs. of suet, 6 lbs. raisins, 6 lbs. currants,
1 lb. of butter. The grated rind and juice of 6 lemons and oranges,
spices to taste, with cloves, allspice, cinnamon and nutmeg, ¾ peck of
apples, 3 pts. of brandy, 3 pts. of wine, 7 lbs. of sugar.
This receipt was used by Mrs. Joseph Worrall, Jr., who resided at 136
South Sixth street, opposite Independence Square. Her husband was
first Captain of the Washington Guards when they were first formed in
Philadelphia, Pa. Mrs. Worrall was born in 1806, and many of these
receipts belonged to Mrs. John F. Evans.
MINCE PIE.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Four lbs. boiled meat, 1½ lbs. suet, 2 lbs. chopped raisins, 1½ lbs.
currants, 1½ pts. of water in which the meat was boiled, 1 great
spoonful of cloves, allspice, cinnamon, 3 of salt, 1 pt. of molasses,
1¼ lb. brown sugar, 3 nutmegs grated, 1 spoonful of mace, 3 gills of
brandy, 1½ pts. cider, 1 pt. sherry wine, citron at pleasure. Meat and
suet to be chopped very fine and all thoroughly mixed. In 2 weeks add a
gill of brandy. Add chopped apple to this meat as each pie is made.
MINCE PIES.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Four and ¾ lbs. nice beef, 2½ lbs. suet, 7 lbs. brown sugar, 7 lbs.
tart firm apples, 1 pt. dark molasses, 1 qt. sweet cider, 1 pt. good
Sherry, 1 pt. good brandy, 7 lbs. mixed fruit, raisins, currants and
citron, 2 oz. ground nutmeg, 2 oz. cinnamon, 1 oz. allspice, ½ oz.
cloves. If too sweet lemon juice may be added.
TO MAKE GOOD PASTRY.
MRS. DABNEY H. MAURY, RICHMOND, VA.
Two lbs. of flour, 1½ lbs. of butter and good lard mixed. Place on ice
until cold. Then chop it up in the flour in small bits. Mix with ice
water with a knife, putting the hand into it as little as possible.
Turn on paste board and roll thin. Cut into three pieces with knife,
put one piece on top of the other, and roll out again, doing this three
times. Bake in a moderately hot oven after shaping as you desire.
MINCE MEAT.
_Contributed by Mrs. C. Stuart Patterson, Chestnut Hill, Pa._
Two large fresh tongues boiled and chopped (this quantity makes 5 large
cupfuls); ½ basket greening apples, 7 cupfuls; 3 lbs. suet chopped
fine, 3½ cupfuls; 7 lbs. raisins stoned, 6 cupfuls; 1½ lbs. currants,
2 cupfuls; 1¾ lbs. citron cut fine; 4 nutmegs grated, 3 tablespoonfuls
of powdered cinnamon, 3 tablespoonfuls allspice, 3 oranges, juice and
rind, 3 lemons juice and rind, 7 lbs. of sugar, 1 qt. of good brandy, 1
qt. good sherry. Mix all together, adding salt and pepper plentifully.
Add orange when making pie.
THE DUKE OF GLOUCESTER’S RECIPE FOR MINCE MEAT.
Take 3 large lemons and squeeze the juice. Boil the rind and the pulp
in two or three waters in order to extract the bitterness. Pound in a
mortar until they are as smooth as butter. Add 1¼ lbs. of beef suet
free from skin and chopped very fine, 1 lb. of currants, ¾ lb. of
raisins, 1 lb. of brown sugar, ¼ lb. of almonds, blanched and chopped
very fine, ½ lb. of citron cut in thin pieces, 1 large tumbler of
brandy, 1 lb. of chopped apples, cloves, mace, nutmeg, ginger each 1
tablespoon, 1 teaspoon salt, 3 wineglasses of sherry and nearly 1 qt.
of cider. This is a very old recipe and in an old book, loaned by a
distinguished Virginia family.
LEMON CREAM PIE.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Six eggs, 1 large lemon, 9 tablespoons of sugar, 3 tablespoons of
water. Take the yolks of the eggs, juice and grated rind of the lemons,
6 spoons of sugar and the water. Mix together and after beating light,
cook in the custard boiler, stirring constantly until it becomes a
custard, then stir in part of the whites (previously beaten with the
remaining 3 spoons of sugar). Take at once from the fire, put in dish
or on pie as desired. Spread the remainder of meringue on top and brown.