MRS. EDWARD JACQUELIN SMITH, KING GEORGE CO., VA.
Three lbs. of fruit consisting of sultana raisins, smyrna and citron, 3
lbs. of chopped apples, 2½ lbs. suet and cold round of beef or tongue,
3 lbs. best brown sugar, 6 teaspoons of spices consisting of mace,
nutmeg, allspice and cloves, also cinnamon; ½ teaspoon of cayenne
pepper, the rind of a large lemon, 1 oz. of preserved orange peel,
½ pt. of Madeira, ½ pt. of best French brandy, ½ pt. of old Jamaica
spirit. Mix all well together and let stand some days before using.
Cover a dish with light puff paste, fill with mixture. Cover with paste
and serve hot.
BAKED APPLE DUMPLING.
MRS. C. V. F. GREENWOOD, MIDDLETOWN, N. J.
Make a rich pie crust, pare and core some apples, fill each apple with
a tablespoon of white sugar. Place on top of each apple a small piece
of butter. Fold pastry around each apple and after they are placed
in oven put a small piece of butter on top of each. Almost cover the
dumplings with cold water. Add 1 tablespoon of sugar to each dumpling
and grated nutmeg. Bake about 2 hours, keep them covered the first hour
then remove cover. No other sauce except that in pan will be necessary.
LEMON CHEESE CAKES.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
One pound of sugar, 6 eggs, the juice of 3 lemons, the rind finely
grated, ¼ lb. of butter. Stir over a slow fire until the mixture
thickens. Bake in a puff paste adding at the time about 6 finely
pounded crackers. After baking lay over top some finely cut pieces of
citron or preserved lemon rind.
LEMON PIE.
_Contributed by Mrs. Edward I. Clinton, Philadelphia, Pa._
The rasping and juice of 3 lemons, 5 eggs, 3 cups of white sugar, 3
cups of water, 3 tablespoons of flour. Keep out the whites of 3 of the
eggs for the top of the pie. Beat whites to a stiff froth and add sugar
(pulverized). After pie is baked spread over the top. Put in oven a few
minutes to brown lightly. This is delicious.
MINCE MEAT.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
One lb. of chopped suet, 1½ lbs. chopped apples, 1 lb. of raisins, ½
lb. of currants, ¼ lb. of citron, 1½ lbs. brown sugar, 1 pt. of wine, ½
pt. of brandy, 1 pt. of cider, 1 tablespoon of nutmeg, mace, allspice,
cloves and ginger.
MINCE MEAT.
_Contributed by Mrs. Goodfellow._
One lb. of beef or tongue or heart, 1 lb. of suet, 1 lb. of sugar, 1
lb. of raisins, 1 lb. of currants, ½ lb. of citron, 2 lbs. of apples, 1
pt. of wine, 1 pt. of brandy, ½ oz. of cinnamon, 1 whole nutmeg, ¼ oz.
cloves, ¼ oz. mace, the rind of 1 orange pounded. Boil the meat before
chopping, seed raisins, wash and pick the currants, slice citron, pare,
core, and chop the apples. Mix together the liquids last. The weight is
for the articles after they are prepared for mixing.
WASHINGTON PIE.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
For the outside, take 3 eggs, 1 cup sugar, 1 teacup of flour, 1
teaspoonful cream of tartar in the flour, one third teaspoonful soda
dissolved in 2 tablespoonsful of milk. This makes two round tins.
For the inside, take 1 teacup of flour, 2 eggs, 1 cup of sugar, beat
together and pour into a pint of milk when boiling. Season with ½
teaspoonful of lemon or vanilla extract.
SWEET POTATO PIE.
_Contributed by Mrs. Morris R. Stroud, Philadelphia, Pa._
Make a rich flaky pastry. Take 3 large sweet potatoes, boiled and
mashed. Break 5 eggs, beat very light, add to the potatoes, then add ½
lb. of butter, ¼ lb. of sugar, the grated peel of two lemons and the
juice of one, 1 grated nutmeg, 1 wineglass of wine, 1 of brandy. Mix
well together and bake in your pastry.
MRS. EDWARD SHIPPEN’S DIRECTIONS FOR MINCE PIE.
SENT BY MRS. LEA, DECEMBER 12TH, 1796.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
One lb. of beef or tongue, 1½ lbs. currants, 1½ lbs. suet, 1 lb. of
raisins, 1 dozen apples, sugar, salt, wine, brandy, spice, citron, lime
juice, nutmeg, lemon peel, to your taste.
MOLASSES PIE.
MRS. MORRIS R. STROUD.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Prepare regular pie crust in pan. Spread with brown sugar then layer of
molasses, small pieces of butter, another layer of crust, brown sugar
and molasses and butter. Put in oven to bake.
CREAM PIES.
MRS. MORRIS R. STROUD.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two cups of white sugar, 2 cups of flour, 6 eggs separate, 2 teaspoons
of cream of tartar in with the flour, ½ teaspoon of soda dissolved in 2
tablespoonfuls of boiling water; bake in 4 jelly cake pans.
_Cream for the Pies._
One pt. of milk put on to boil in farina boiler, when boiling stir in ¾
of a cup of flour or a tablespoonful of cornstarch made smooth with a
little milk, yolks of 2 eggs, ¾ of a cup of sugar, flavor with a little
vanilla.
PUMPKIN PIE.
MISS SCHUYLER, NEW YORK.
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One pumpkin prepared, 1 pt. of milk boiling, 2 tablespoons of butter,
2 cups of brown sugar, 1 large cup of dark molasses, pinch of salt and
mace, 3 tablespoons of ginger, 2 tablespoons of cinnamon. Mix ginger
and cinnamon with a little of the pumpkin until smooth. Add the boiling
milk, then the pumpkin, and boil 15 minutes. Beat 4 eggs light and stir
in, not boil as for custard. Put in paste while hot. This makes three
large pies.
LEMON PIE.
MRS. NICHOLAS ROOSEVELT, OF NEW YORK.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
One lemon, grate the rind and squeeze the juice, 1 tablespoonful of
flour, 1 cup of sugar, 1 cup of water, yolks of 3 eggs. Boil all until
quite stiff. When the pie is baked a light brown cover with the whites
of the eggs beaten to a froth with sugar, brown again in the oven.
PUFF PASTE.
MRS. RUMSEY, CHESTNUT HILL, PA., 1800.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One lb. sifted flour, ½ lb. butter, ½ lb. lard, pinch of salt, 1
tumbler ice water. Chop the lard into the flour until fine, add water,
flour board well, roll out, divide butter into three equal parts,
sprinkle one third over paste in tiny pieces, fold up and pound, roll
out again, repeat same process three times, roll out thin, and cut in
pieces as desired, chill thoroughly before using.
CREAM PIES.
MRS. MARIE LOUISE BAILEY, PHILADELPHIA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two teacups of white sugar, 2 teacups of flour, 6 eggs, 2 teaspoonfuls
cream of tartar, ½ teaspoon of soda dissolved in 2 tablespoonfuls of
boiling water.
_Cream for the Pies._
One pt. of milk, 3¼ cups of flour, ¾ cup of sugar, 2 eggs, only using
the yolks. The pies must be cold when the cream is added.
PUDDINGS.
LEMON PUDDING.
_Contributed by Mrs. Morris Hacker, Philadelphia, Pa._
(This is a very old and good receipt, and if one has paste in the
house, can be used for dessert if an unexpected friend comes in to
dinner.)
Quarter pound butter, and quarter pound of sugar beaten to a cream, the
yolks of 3 or 4 eggs beaten. Add to the above the grated rind and juice
of one lemon, large; add the whites of the eggs well beaten, last, and
cook in a slow oven. The top must be brown. Do not put whites of eggs
on top. Serve hot. Spread this mixture on a good rich crust. Except for
the crust, this pie can be made while one is dining. (If lemons are
small, three are enough.)
BLANC-MANGE.
MRS. OLIVER HASTINGS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
One fourth box gelatine dissolved in milk for a half hour. Boil a
pt. of cream, pour it over the gelatine, adding 2 tablespoonfuls of
powdered sugar. When it begins to stiffen, stir in ½ pt. more cream.
Stir continually now till shape is taken. A whole vanilla bean must be
put in the cream while beating, and then taken out when all is cooling.
FRENCH PLUM PUDDING.
_Contributed by Mrs. Charles Brinton Coxe, Philadelphia, Pa._
One-fourth lb. sifted flour, ¼ lb. bread crumbs, ¼ lb. currants, ¼ lb.
raisins, 2 chopped apples, a little citron, ½ lb. suet, ½ lb. of sugar,
of which half must be browned to caramel, 1 small glass of brandy. Boil
3½ hours in mould and eat with wine sauce.
PUDDING.
One of the most famous recipes in the private cook book of Mrs. Mary
Logan, widow of the Late General John A. Logan, is for the preparation
of a citron pudding, which was a great favorite with his friends.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa._
One qt. milk (fresh), 1 pt. stale bread crumbs carefully grated, 4
eggs, 1 coffee cup powdered sugar, ½ lb. citron cut fine, ¼ lb. butter,
juice and rind of 1 lemon. Beat yolks and sugar together. Add bread
crumbs, milk and lemon rind by degrees. Pour into a buttered dish, drop
citron in and place bits of butter over all. Bake half an hour, then
cover with a meringue made of the 4 whites, a cup of powdered sugar and
the juice of a lemon. Brown slightly before serving.
CHESTNUT PUDDING.
ITALIAN RECIPE FROM BORDIGHERA, ITALY.
_Contributed by Mrs. Charles M. Andrews, Bryn Mawr, Pa._
Boil Italian chestnuts, pass them through a potato masher. Fill the
pudding dish with a layer of meringue (whites of eggs beaten up with
powdered sugar) then cover the top with chestnuts and heap around the
edges of the dish with whipped cream.
MRS. OTIS’ DIRECTIONS FOR A COMMON INDIAN PUDDING.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Take half pint of fine Indian meal, in a clean pan, and pour on it one
quart of boiling milk. Stir it well, put one spoonful of salt, and one
gill of molasses. The pan for baking must be well buttered when the
pudding is put into it, and when in the pan, and ready for baking, pour
on it a teacup of milk, sweetened with molasses. It must bake five or
six hours, slowly.
ROYAL ICED CABINET PUDDING.
_Contributed by Mrs. Sara Yorke Stevenson._
(This receipt, when well carried out, is fit for Kings, Lucullus or
Brillat-Savarin.)
One lb. of candied cherries, ½ lb. green gages, 1 lb. stale sponge
cake, ½ lb. pulverized sugar, 1 pt. of cream, 1 pt. of milk, 1 tumbler
of sherry (good wine), or maraschino, 6 eggs, 1 vanilla bean, 1 box
of gelatine. Take a mould with a lid and place in a pan of ice until
very cold. Soak the gelatine, boil the milk, whip the yolks of 6 eggs
light, add ½ lb. of sugar. Strain the gelatine with the milk as it
boils, then add the eggs and sugar, being careful it does not curdle.
When this custard is cool, add the stiffened whipped cream, and add the
vanilla bean. Then take your mould and put in a little of the custard.
Cut up cake and soak the slices in the sherry. Cut your gages into
halves or quarters, removing the stones. Put a layer of cake, then
one of custard, then one of the fruits and so on until the mould is
filled. The outside may be more or less decorated with fruit, according
to taste. Put on ice for three hours at least. Serve as you would ice
cream on silver dish (cold) and garnish with whipped cream and fruit.
BREAD PUDDING.
MRS. CATHERINE LEAF SMITH, READING, PA. (1800).
_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._
Three pints of milk to one baked loaf of bread. Take half the milk and
soak the bread in it. Work it through the colander, using the rest of
the milk to do it. Add half pound butter, eight eggs, and sugar to
taste, half of a nutmeg, half teaspoon of cinnamon, 1 glass of brandy
and one pound raisins. The dish must be well greased.
_French Dip for the above Pudding._
One fourth lb. butter, 1½ cups sugar, beat very light, then add enough
boiling water to make a thick cream. Flavor to taste.
COCOANUT PUDDING.
_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._
This receipt is one of my great-grandmother’s, Mrs. Joseph B. Lapsley.
Take 1 good-sized cocoanut, cut skin or rind off (after it is taken
from the shell). Grate it fine, 1 lb. of white sugar made into a rich
syrup, merely sufficient water to make it, using also the milk of the
nut. Put grated nut into the syrup and let it boil a few minutes.
Beat 4 eggs very light, if you choose leave out the whites. After the
cocoanut is tolerably cooled, beat whole mixture well together. Put it
in a dish deep enough to hold the above, and bake it from 20 minutes to
½ hour. If a paste is preferred, this quantity will make 2 puddings,
if not, 1. A little salt is required. Brandy, small quantity, is an
improvement. A few blanched almonds stuck on top add to the appearance
as well as taste.
PLUM PUDDING.
MRS. MARY FONTAINE COSBY, LOUISVILLE, KENTUCKY (1820).
_Contributed by her great-granddaughter, Mrs. Alice C.
Slaughter, Louisville, Ky. Through Miss Alice W. Richardson,
Louisville, Ky._
Pour over five teacups of bread crumbs, enough scalding milk to moisten
them--about a pint or a little more--add to the bread crumbs and milk,
two large iron spoonsful of flour, a teacup brown sugar, teaspoon of
salt, a cup of chopped suet, four beaten eggs, teaspoon of cinnamon, 1
of ginger, 1 of allspice and ½ of cloves. Have three teacups of raisins
that have been seeded and cut in half, the same of currants and a
large piece of citron sliced thin, some candied orange and lemon peel,
some almonds blanched and cut in half, or pecans. At the last put in a
teaspoon of soda dissolved in a very little hot water. Boil four hours.
Stick blanched and split almonds all over it, and pour on some brandy
or whiskey and burn.
MILK BISCUIT.
MRS. DEBORAH SHOEMAKER. 1800.
_Contributed by Mrs. Ellen Shoemaker Buzby, Mrs. Duncan Lawrence
Buzby, Philadelphia, Pa._
(This recipe was used by my great-great-grandmother, and has been in
our family for more than one hundred years.)
One pint of milk, butter and lard together the size of an egg, 1
teaspoon sugar, 1 teaspoon salt, ½ yeast cake, flour enough to make a
soft dough. Heat milk, add butter, lard, salt, sugar and yeast cake,
dissolved in ½ cup lukewarm water. Stir in flour, beat well and stand
away to raise in a moderately warm place. In about five or six hours
make into small biscuits, place in pans and again allow to raise. When
very light bake ½ hour in a quick oven. Care should be taken that the
dough is very soft and well beaten with a wooden spoon. It should never
be kneaded.
DELICIOUS SNOWDON PUDDING.
LLANBERIS, WALES.
_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._
One pound sugar, 1 lb. beef suet, 1 lb. bread crumbs, 1 lb. lemons
(grate the skins and squeeze the juice), 1 lb. eggs, brandy according
to taste. Mix all together and boil for about six hours. The yolks only
of the eggs used.
A BOILED RICE PUDDING.
FROM HER GREAT-GRANDMOTHER RODNEY’S RECEIPE BOOK.
_Contributed by Mrs. Samuel V. Merrick, Germantown, Philadelphia._
Take a quarter of a pound of rice and ½ pound of raisins. Tie them in
a cloth so as to give the rice room to swell. Boil it so two hours and
serve it up with melted butter and sugar and grated nutmeg thrown over
it.
A PUDDING.
BY MISS CARY RANDOLPH OF “EDGEHILL,” VIRGINIA. A
GREAT-GREAT-GRANDDAUGHTER OF THOMAS JEFFERSON.
_Contributed by Mrs. Edward Jacquelin Smith. A
Great-Great-Great-Granddaughter of Thomas Jefferson,
Fredericksburg, Va._
One pint of bread crumbs, 1 quart of cream, 1 teacup of white sugar,
yolks of 4 eggs, grated rind of 1 lemon. Beat yolks, sugar and lemon
together and stir in the crumbs. Bake a light brown. When it is done
spread over the top currant jelly, or any small preserve; beat the
whites of the eggs to a stiff froth, spread on top, serve either hot or
cold.
NANTUCKET INDIAN MEAL BANNOCK.
_Contributed by Mrs. Lydia S. Hinchman, Philadelphia._
Scald two cups of Indian meal with one quart of milk, mix thoroughly
until perfectly smooth. When cool add 6 eggs, whites and yolks beaten
separately, 1 cup of sugar and a teaspoonful of salt. Bake one hour and
a half in a moderate oven.
NEW ENGLAND INDIAN PUDDING OR “SUNDAY MORNING PUDDING.”
Used by Elizabeth Rodman of New Bedford, 1800.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Boil 3 quarts of milk, stir in 1 lb. of Indian meal, 1 tablespoon of
salt, 3 gills of molasses. Put in a well heated oven at 5 P.M., cover
at 10 P.M.--let stay in oven until morning; turn out of baking pan and
serve warm.
This pudding was originally made to be baked in a brick Dutch oven but
can be made in a range with the door left partly open all night. It is
eaten for breakfast with cream. It should be about the consistency of
hot corn meal mush and have a jelly-like deposit at the bottom of the
pan.
SWEET POTATO PUDDING.
This receipt is from an old book compiled by Mrs. Goodfellow, who was
famous in Philadelphia in the last century. Her receipts have long been
out of print.
“ELIZABETH PYEWELL.”
_Contributed by Mrs. John H. Easby, Philadelphia, Pa._
Grate 3 or 4 good sized raw sweet potatoes. Lay some slices of good
butter in a dish, on this sprinkle some of the grated potatoes, about
one half. Grate in the potatoes ½ a nutmeg and a very little cinnamon,
and scatter over 2 large spoonfuls of brown sugar, then the rest of
the potatoes, more butter and sugar and mix 1 wineglass of rosewater
and a cup of cream together and 1 wineglass of wine and brandy mixed.
Stir all these ingredients well together. Bake very slowly 2 hours, and
serve hot as a dessert.
APPLE PUDDING.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Pare, core and slice as many apples as you can conveniently place in
your dish. Add sufficient sugar to sweeten them and 2 tablespoons of
grated orange or lemon peel. When partly done pour over them a batter
such as you make for light puddings and bake quickly. To be eaten with
sauce.
FIG PUDDING.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One cup of molasses, 1 cup of chopped suet, 1 cup of milk, 3¼ cups of
flour (sifted before measuring), 2 eggs, ¼ teaspoon salt, 1 teaspoon
soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 pt. of figs. Mix
together molasses, suet, spice, and figs cut fine. Dissolve soda with
1 tablespoon of hot water, and mix with the milk. Add to the other
ingredients. Beat eggs light and stir into mixture. Add flour and beat
well. Butter the mould and steam 5 hours. Or it may be boiled 3 hours.
Serve hot with foamy wine sauce.
OLD ENGLISH PLUM PUDDING.
1800.
_Contributed by Beatrice Bickerton-Fox (Mrs. L. Webster Fox),
Haverford, Pa._
One lb. of Demarara sugar, 1 lb. black currants, 1 lb. of Sultana
raisins, 1 lb. of Valencia raisins, 1 lb. of French plums, 1 lb. of
apples, chopped, 1 lb. of best beef suet, finely chopped, 1 lb. of
fresh bread crumbs, 1 lb. (6 to 8) fresh eggs, 3 oz. sweet almonds,
blanched and chopped, 4 lemons, skin grated and juice, ¼ lb. of candied
citron peel, 4 large nutmegs, grated, 1 gill of Jamaica rum, 1 gill old
French brandy.
Mix all thoroughly well together; place in heavy porcelain basins tying
each basin in heavy pudding cloth; boil 4 hours when mixed and four
hours when used. Serve with hot sauce flavored with brandy.
WHITE PLUM PUDDING.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Half cup of sugar, ¾ cup of butter, 4 eggs, 1 pt. of milk, 1 qt. of
flour, very little salt, 2 even tablespoons Royal Baking Powder, ½
cup citron cut fine, ½ cup raisins seeded, ½ cup currants, nutmeg and
vanilla flavoring. Beat the eggs, add sugar, butter, salt, and milk.
Stir all in the flour in which the fruit has been mixed. Just before
cooking stir in the baking powder. Boil or steam 2 hours. To be eaten
with sauce. Sauce--Butter, sugar, flour, and wine, cream consistency.
Served hot.
COCOANUT BLANC-MANGE.
_Contributed by Mrs. M. Kim Miller, New York._
Make Blanc Mange by ordinary recipe, only a trifle sweeter. Just before
taking off stove stir in 1 grated cocoanut. Then pour into shapes.
ENGLISH PLUM PUDDING.
_Contributed by Mrs. Francis M. Boykin, Richmond, Va._
Mix 2 soup plates of raisins, 2 of currants, 2 of citron and a little
candied orange peel, 2 of beef suet, 2 of bread crumbs, 2 of sugar, 2
of flour. These must be heaping plates; 1 doz. eggs beaten separately
and 1 pt. of milk. If you have only 8 or 9 eggs it will take 1 qt.
of milk. Season with a ½ tumbler of brandy, 3 or 4 nutmegs grated, 2
pinches of allspice. After mixing up the ingredients, tie the pudding
up in a strong cloth and boil 7 hours. This pudding will keep for
months in the winter. Cut off a piece the size you wish to serve and
put in a tin mould. Put mould into boiling water until the pudding is
_hot through_. Turn into a dish and pour over a little alcohol and
set on fire. Serve with a rich sauce seasoned with nutmeg and brandy.
An old and tried recipe and most delicious one.
CONTINENTAL PUDDING.
MRS. ALBOR MAN, PLATTSBURG, N. Y.--1806.
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates
Lloyd, Haverford, Pa._
One quart of milk, ½ pint of fine bread crumbs, 3 eggs--yolks only, 1
cup of sugar, small piece of lemon, grated rind of lemon. Bake. Whip
the whites of the eggs with a cup of fine sugar, add juice of the
lemon. When the pudding is cold spread over it jelly or sweetmeats,
then the meringue and brown lightly. To be eaten cold.
HAMBURG CREAM.
_Contributed by Mrs. M. Kim Miller, New York._
Five eggs, 2 lemons, ½ lb. powdered sugar. Beat yolks with juice and
grated rind of lemons, also sugar. Put on fire and let it come to a
boil. Then add quickly the whites beaten light. Stir all together, take
off and put in shapes until cold.
PLUM PUDDING.
Brought from “Moi Ellen” near Dublin, Ireland, by my
Great-Grandmother, MARY PHELPS ROBINSON, when she came
over on a visit in 1830--she being about fifty.
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates
Lloyd, Haverford, Pa._
Two lbs. of raisins, 2 lbs. of currants, 1 lb. of suet, ½ lb. of
citron, 8 eggs, 1 large loaf of soft bread grated fine, 1 cup of
brandy, 1 cup of syrup, 1 cup of sugar, 1 cup of flour. Tie into
a cloth buttered ¹⁄₁₆ of an inch and dredged with flour--making a
ball--then boil three hours. Keep a plate under pudding in kettle to
prevent burning. Turn out of cloth carefully while hot and serve with
burning brandy--also use hard sauce.
MARMALADE PUDDING.
A. M. LEWIS, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._
1 breakfast cup of bread crumbs, 1 breakfast cup of suet chopped fine,
3 eggs well beaten, 2 tablespoons of marmalade, 1 tablespoon of cream,
1 wineglass of brandy. Mix well together. Butter the mould well and
sift a little white sugar over it. Steam for 4 hours.
TAPIOCA PUDDING.
_Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa._
Soak 4 small tablespoons of tapioca (not the pearl) in a quart of
fresh milk over night. The next morning put this on the fire in a
farina kettle, and when it comes to a boil add the yolks of 4 eggs,
well beaten, and sugar to your taste. A wineglass of brandy, a pint of
cream, and the grated peel of 1 lemon, then add the well beaten whites
of the eggs. Heat the whole mixture in a farina kettle, then pour into
a pudding dish and bake for ½ an hour in a pan of hot water.
FRUIT PUDDING.
MRS. G. T. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Six ounces of chopped apples, 6 ounces of bread crumbs, 6 ounces of
beef suet picked fine and chopped, 6 ounces of sugar, 6 ounces of
raisins (seeded), 6 ounces of currants, 6 eggs, and a little citron
sliced fine. Put all together and boil in a close form 3 or 4 hours.
Sauce for pudding. Mix well ¼ pound of sugar, 2 ounces of butter and
boil for a few minutes. Then draw off the fire and add when not too
hot, 1 beaten egg. Have a wineglass of sherry and add just before
taking from the fire.
POTATO PUDDING, VERY GOOD.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
One half lb. of butter, ½ lb. of sugar, ½ lb. Irish mashed potato,
½ gill of cream, 5 eggs, the grated rind of an orange or lemon, 1
teaspoon of nutmeg and 1 of cinnamon, ½ glass of good brandy. Mash
potatoes with butter and cream and when cold add other ingredients and
bake in puff paste.
ENGLISH PLUM PUDDING.
_Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa._