of currants, 1 lb. of sultana raisins, 2 lbs. of brown sugar, 3 lbs.
of bread crumbs, 2 lbs. finely chopped suet, 6 ounces of candied
orange peel, the same of lemon and citron, 1 oz. ground nutmeg, 1 oz.
cinnamon, ½ powdered bitter almond, ¼ pint of brandy. Stone and cut the
raisins, do not chop them; cut the candied peel in thin slices. Mix
all the dry ingredients first; then beat the yolks of the eggs, strain
into the pudding. Beat whites until stiff and put in last. Boil 6 or 8
hours.
PLUM PUDDING.
MRS. VOGELS.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Twelve eggs well beaten, 12 spoonfuls of flour, 12 spoonfuls of sugar,
1 lb. of beef suet, 1 lb. of stoned raisins, ½ lb. of currants, ¼ lb.
of citron, 1 wineglass wine and brandy mixed, 1 nutmeg, 1 teaspoon
cinnamon, ½ wineglass of milk, 1 teaspoon of cloves. Beat the eggs
well, chop the suet fine and mix by degrees, flour, sugar, etc., and
last of all the wine and spices. Beat the mixture thoroughly and tie
your bag close to the mixture and boil 8 hours. Sauce.
SAUCE.
Mix butter, flour and plenty of sugar in the proportion of ½ lb. of
sugar, ¼ lb. of butter, ½ pt. of water, wine and nutmeg to taste. Boil
the sauce well.
BOILED FLOUR PUDDING.
R. T. WEST.
One pint milk, flour enough to thicken, little salt, 3 eggs beaten
separately, yolks put in first, even teaspoonful saleratus dissolved in
a little warm water, a very small piece of butter, and lastly add the
whites of the eggs. Boil 1 hour in mould or bag in boiling water and
flour the inside of it.
PUDDING SAUCE.
E. W. HORSTMAN.
_Contributed by Mrs. Walter D. Horstman, Philadelphia._
One quarter lb. of butter (melted), ¾ lb. of sugar, 2 eggs well beaten,
1 tumbler full of wine. Boil all together a few minutes. Mix in 1 pint
of the juice of fresh strawberries.
LEMON KISS PUDDING.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two lemons, 4 eggs, two thirds of a tumbler of boiled milk, 10
tablespoons of sugar. Grate the lemons and to the rinds and juice add
the beaten yolks of the eggs, the sugar, and the milk. Stir quickly
together, have ready a baking dish lined with paste, and pour the
mixture into it. Bake until the crust is done. About a half an hour
is usually required. Then cover the whole with the whites of the
eggs beaten to a stiff froth with 4 tablespoonfuls of sugar. Brown
delicately in the oven. This pudding is very nice cold as well as hot,
and the same quantity will make two or three pies, which should be
covered with the meringue in the same way.
PERFECTION PLUM PUDDING.
_Contributed by Mrs. G. H. Ellerbe, New Orleans, a Famous Southern
Housekeeper._
Two lbs. of cup cake crumbs or sponge cake, 2 lbs. of raisins, 1 lb. of
currants, 1 lb. of citron, 1 cup of shelled pecans, 1 cup of blanched
almonds, 1 tablespoonful level of allspice, the same of ginger, 2
teaspoons of cloves, 2 teaspoons of nutmeg, 2 teaspoons of cinnamon, 1
cup of sugar, 2 cups of sifted flour, 1 cup of milk, 1 cup of butter, ½
cup of brandy. Rub butter and sugar together, add eggs one at a time,
then flour and milk, then cake crumbs toasted and ground. Soak spices
in brandy and add to mixture. Cut almonds and pecans in rather large
pieces and citron in thin slices, seed raisins, wash currants, and add
to batter. Put in pudding mould and boil steadily for 5 hours. Serve
with liquid sauce, seasoned with brandy and whipped cream. When pudding
is placed on table pour brandy over it and light. This greatly improves
flavor and makes an ideal Christmas dish. This receipt has been used
many years and is infallible. About ¼ the quantity will make a pudding
to fill a 1 lb. yeast powder can which makes a good mould.
ENGLISH XMAS. PUDDING.
LONDON, ENGLAND, 1800.
The English make several puddings early in the winter and use them as
they require them. They consider that they are better if kept some time
before using.
_Contributed by Mrs. Charles C. Duggin, New York._
One lb. raisins, 1 of currants, 1 of Sultanas, 1 of orange and citron
candied peel mixed, and 1 of suet, a pinch of salt, 8 oz. flour, 8
oz. bread crumbs, ¾ lb. sugar, 1 nutmeg, 1 teaspoonful mixed spices,
grated rind of 1 lemon, 10 eggs, brandy to taste. When well mixed, pack
closely in bowl and tie very tightly in cloth. Boil 5 or 6 hours. Can
be kept for months without removing the cloth, and when required can be
heated by boiling for an hour before serving.
PLUM PUDDING.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia._
One lb. of suet chopped very fine, 1 lb. of crackers, 1 lb. of sugar,
1 lb. of citron, 1 lb. of raisins, 8 eggs, 1 coffee cup of brandy and
wine mixed, 1 cup of milk, 1 tablespoon of flour, 2 tablespoons of
mixed spices, 1 tablespoon of salt. Divide it into small puddings.
Steam 5 hours. When wanted steam 1 hour.
PLUM PUDDING.
A very old recipe.
MISS SCHUYLER, NEW YORK.
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Coffee cup of white sugar, ½ lb. of suet chopped very fine, 1 lb.
of dried bread crumbs, 6 eggs, yolks and whites beaten separately,
allspice, a little cloves, cinnamon, and 1 nutmeg, 1 pt. of milk, 1 lb.
of currants, 1 lb. of dried raisins, ¼ lb. of citron well dredged with
flour, 1 teaspoon of baking powder, whites of eggs last. Boil between 4
and 5 hours.
ENGLISH PLUM PUDDING.
H. HORTON, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._
One lb. of raisins, ¼ lb. of flour, 1 lb. of suet chopped fine, 1 lb of
currants, ¾ lb. of stale bread crumbs, ½ nutmeg grated, ¼ lb. of brown
sugar, 5 eggs, grated rind of 1 lemon, ½ pint of brandy, ½ lb. minced
candied orange peel. Mix all dry ingredients together. Beat the eggs,
then add them to the brandy and thoroughly mix all together. Boil 6
hours; this will make 6 pounds.
ECONOMICAL PLUM PUDDING.
One and one half cups of flour, 1 cup of brown sugar, 1 cup of grated
suet, 1 cup stoned raisins, 1 cup currants, 1 cup grated carrots, 1 cup
of grated potatoes, ¼ cup minced orange peel, spices and flavoring to
taste.
_Sauce._
1 tablespoon cornstarch, 2 tablespoons butter, ½ cup brown sugar, 4
tablespoons grape or apple jelly, spices and flavoring to taste. Beat
cornstarch, sugar and butter together in a saucepan at a moderate heat,
wet with hot water a little at a time. Add hot water as required and
boil until cornstarch is cooked. Equal to any plum pudding.
SWEETMEAT PUDDING.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Cover your dish with a puff paste, take candied lemon peel, orange and
citron of each 1 ounce sliced very thin. Lay on bottom of your dish.
Beat the yolks of 8 eggs, 2 whites, ½ lb. of sugar, ½ lb. of butter,
a little mace. Beat all well together, when the oven is ready pour it
over the sweetmeats. One hour or less will bake it, the oven must not
be too hot.
BAKED INDIAN PUDDING.
GRANDMOTHER HANNAH WADSWORTH.
_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._
One quart milk, one third cup of yellow corn meal, 1 cup sugar, 1 cup
molasses, 3 eggs, 2 tablespoons butter, ½ teaspoon cinnamon. Heat the
milk to the boiling point, stir in the meal and let it just boil.
Remove from the fire and add butter, sugar and molasses. When it is
cooler, add the eggs, etc. Bake in rather slow oven for about an hour.
Serve with butter for a sauce. Some put raisins in the pudding.
SNOW PUDDING.
MRS. W. V. R. WATSON, HOUSTON, TEX.
_Contributed by Mrs. Robert L. Pollard, Austin, Tex._
Dissolve ½ box of gelatine in a tea cup of cold water, 1 cup sugar,
1 pt. of boiling water, juice of 2 lemons, 1 qt. of milk, 4 eggs, 1
cup of wine, 1 tablespoon of cornstarch, 1 teaspoon of vanilla. Soak
gelatine 1 hour, add boiling water and stir until melted. Add lemon
juice, sugar, whites of eggs beaten stiff, milk and wine. Beat 15
minutes. Pour in mould lined with lady fingers. Set on ice.
ICED RICE PUDDING.
MRS. JOSEPH PATTERSON.
_Contributed by Mrs. Meredith Bailey, Philadelphia._
One cup of rice well boiled in 1 cup of water, then mashed smooth, add
1 qt. of milk, yolks of 3 eggs, rind of one lemon, 5 tablespoons of
sugar. Put on fire and stir until boiled to a custard, then turn into
a shallow dish. Beat light, whites of 3 eggs with juice of 1 lemon, 6
spoons sugar. Pour on the custard and let brown in the oven.
A DELICIOUS DESSERT.
H. HERTON, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._
One cup of tapioca, soaked in plenty of water over night. In the
morning drain off most of the water, place on back of stove, cook until
clear. Add to this when about half cooked one tin of grated or shredded
pineapple, juice of 2 lemons, 2 cups of sugar, and whites of 3 eggs
beaten stiff. Serve with whipped cream.
FIG PUDDING.
MRS. RUSSELL ROBINSON, NELSON COUNTY, VA.
½ lb bread crumbs, ½ lb. figs, 6 oz. brown sugar, ¼ lb. suet, 2 oz.
flour, 2 chopped apples, enough milk to make a batter, 6 eggs well
beaten, ½ nutmeg. Boil 4 hours.
APPLE DUMPLINGS.
MRS. WILLIAM COXE.
Boil 12 good sized potatoes, mash them very smooth. Mix them while hot
with 1 qt. of flour (no water), beat well with flour and roll it out.
Pare and core apples, put a little cinnamon or grated lemon or orange
peel in the hole from which the core is taken. Roll the paste thin,
wrap and tie each apple in a cloth, and boil them.
CUP CUSTARD.
ELLEN GALLAGHER.
_Contributed by Mrs. Walter Horstmann, Philadelphia, Pa._
To 1 qt. of milk add the yolks of 6 eggs, 1 tablespoonful of brandy,
sweeten to taste. Beat the yolks and sugar together, add the brandy,
and the scalded milk, put into cups in a pan of water, and bake in a
moderate oven 20 minutes.
CHERRY ROLL.
MRS. HELOISE MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Six medium sized Irish potatoes, 1 large spoonful of butter, ½ teaspoon
of salt, flour enough to make a paste. Mash potatoes smooth. Add butter
and salt, then the flour. Roll it out in a strip longer than wide. Lay
over it the fruit. Roll it up and tie in a floured bag. It must boil
steadily 1 hour and water boiling when put in. Serve with sauce.
TAPIOCA AND CANNED PEACHES.
_Contributed by Miss Josephine Barry Meeks, New York._
Soak ½ a pt. of tapioca several hours or over night in ½ a pt. of
water. Fill a baking dish two thirds full of peaches taken out of
syrup, sprinkle with sugar and bake from 20 to 30 minutes. Add ½ a pt.
of peach syrup to the tapioca and when it boils add 1 gill of boiling
water, 1 gill of white sugar, pour over peaches and bake half an hour.
RED RICE.
_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._
One lb. flour, ½ lb. suet chopped fine, ¾ lb. dried currants, pinch
of salt mixed with the flour. Mix with water rather stiff. Make into
dumplings and roll in dry flour. Drop into boiling water and boil about
1 hour.
INDIAN PUDDING.
LUCY DETWILER.
_Contributed by Miss F. Virginia Baldwin, West Orange, N. J._
Pour 1 pt. of boiling milk over ½ pt. of sifted Indian meal with ¼ cup
of butter in ½ cup of sugar, add ½ cup of molasses and pour in the
mixture. When cool stir in 3 well beaten eggs, add cinnamon, nutmeg and
brandy. Beat the whole well, pour into a buttered pudding dish, bake 1
hour, serve hot with wine sauce.
PLUM PUDDING.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Six eggs, 1 lb. raisins, 1 lb. currants, 1 lb. suet chopped fine, ½ lb.
white bread crumbs, ½ lb. flour, ½ lb. citron, 1 pt. sherry or Madeira,
1 pt. milk, 1 tablespoonful ginger, ½ an orange peel chopped fine, and
½ a lemon peel. Put in a mould or tie in a cloth, and boil for 6 to 8
hours if in a cloth, but longer if in a mould.
“ADAM’S PUDDING.”
_Contributed by Mrs. Edwin S. Cramp, Philadelphia, Pa._
Grate 8 mellow apples, ½ a lb. of sugar, ½ a lb. of butter, 3 eggs, ¼
lb. of grated bread, flavor with a teaspoon full of vanilla and bake a
half hour. The whites of 3 eggs beaten until they stand alone, shake 1
tablespoonful of granulated sugar into the whites of the eggs, beating
all the time until the sugar is dissolved, add 1 teaspoonful of vanilla
put on top of pudding, brown in quick oven 5 minutes. This pudding may
be eaten hot with cream.
A QUAKING PUDDING.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One pint of cream, 6 eggs, half the whites, beat well and mix with the
cream. Add ½ nutmeg and a little salt. Put in the crumbs of a light
loaf and 1 tablespoon of rice flour first mixed with a little of the
cream. Butter a cloth well and flour it, put in your mixture. Do not
tie it too closely. Have a pot of boiling water ready, put in and let
it remain half an hour. Serve with a sauce.
RICE PUDDING.
_Contributed by Mrs. Portieux Robinson, Richmond, Pa._
Beat 6 eggs with 12 tablespoons of sugar, then add gradually 2 teacups
of rice that has been boiled soft and 1 tablespoon of butter (heaping).
Season with grated nutmeg or lemon. Add at last 1 quart of cream or
rich milk. Put in dish and place in oven. When you put it in cover so
it will not brown too quickly. Just as soon as done remove from oven as
it becomes watery.
SUET PUDDING.
_Contributed by Mrs. M. Kim Miller._
One cup suet chopped fine, 1 cup raisins, 1 cup currants, 1 cup
molasses, 1 cup of milk, 2½ cups flour, 1 teaspoonful of baking powder,
½ teaspoonful of cinnamon and nutmeg, a little candied lemon, chopped.
Boil 3 hours.
NEST PUDDING.
MARIE LOUISE HOXIE, 1859.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Make the foundation of jelly or blanc mange, rasp the skin of 3 lemons
and preserve it. Lay it around in the jelly like straw. Take out the
contents of 4 eggs through a small hole. Fill the shell with blanc
mange. When cold break off the shells and lay the blanc mange eggs in
the nest.
SAUCES FOR PUDDINGS.
FOAMY SAUCE.
_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._
Three eggs well beaten, 2 cups of pulverized sugar, 1 cup of cream, ½ a
cup of sherry. Beat eggs to a cream, adding sugar gradually, also the
cream whipped lightly, then the wine and beat all together.
CHOCOLATE ICING.
_Contributed by Mrs. John Poe, Baltimore, Md._
One quarter lb. chocolate, 2 teacups sugar, one third cup milk. Heat
milk, add grated chocolate; heat thoroughly, then add sugar. Cook in
hot water until thick. Add teaspoon vanilla and lump of butter or
tablespoon butter. Place on and between layers of cake.
PUDDING SAUCE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Six heaping tablespoons of sugar, ½ lb. of butter, worked to a cream,
then add 1 egg beaten light, 1 wineglass of wine or brandy, 1 nutmeg
grated. Let boil hard 10 minutes.
LEMON CUSTARD FOR TARTS.
_Contributed by Mrs. M. Kim Miller, New York._
One lb. pulverized sugar, ¼ lb. butter, yolks of 6 eggs, whites of 4,
juice and rinds of 3 lemons. Beat yolks and sugar to a cream, then add
whites unbeaten one at a time. Beat the whole very light. Beat butter
to a cream and add this to it. Now put into a bowl and stand in a
kettle of boiling water. Stir until thickens, take off and let cool.
FOAMY SAUCE.
_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._
1 tablespoon butter, 1 cup powdered sugar, 2 eggs, 1 wineglass sherry,
a little nutmeg. Beat the butter and sugar to a very light cream and
add the eggs, first well beaten. Then the sherry little by little, and
nutmeg. Stand the bowl into the top of a boiling tea kettle, beating
all the time rapidly till it softens, but not melts at the bottom, say
for 1 or 2 minutes. Serve at once.
YELLOW SAUCE FOR PUDDINGS.
_Contributed by Mrs. M. Kim Miller, New York._
Cream ¼ cup of butter. Add gradually 1 cup powdered sugar. When light
add gradually the yolks of 3 eggs, and whites of 2 beaten light. Flavor
with sherry. Stand in bowl in pan of boiling water.
SAUCE FOR CAKES AND PUDDINGS.
MRS. EDWARD FISHER, LEE CAMP, VA.
_Contributed by Mrs. Norman Randolph, Richmond, Va._
One half cup of butter and 1 tablespoonful of flour rubbed together; 1
cup of white sugar, 1 pt. hot water. Boil until somewhat thick. Season
with vanilla, mace or brandy.
WINE SAUCE.
MRS. B. M. ANGLE, RICHMOND, VA.
_Contributed by Mrs. Norman Randolph, Richmond, Va._
Half a cup of butter worked to cream with 2 cups of granulated sugar.
Pour into it a pint of rum or wine, and boiling water. Boil 10 minutes
and keep hot until needed.
CAKES.
MOLASSES CHEESE CAKE.
_Contributed by Mrs. Alice Cabell Palmer, Nelson County, Va._
Pastry, 2 ordinary coffee cups of flour, ½ teaspoonful salt sifted
together. Work in 1 coffee cup of lard and butter mixed. Lastly add ½
coffee cup ice water. Divide into three after mixing and roll out very
thin. This amount of pastry will line three pie plates six inches in
diameter. Get all the materials for the filling before you begin the
pastry. After rolling out and lining the plates in the stove, which
must be at degree of heat suitable to cook biscuit, then as quickly
as you can work together in a bowl 1 cup butter, 2 cups brown sugar,
1 teaspoonful extract of vanilla. Beat whites and yellows of eggs
separately, mix together in another bowl. Add cup sweet milk with
dessert spoonful of cornstarch. Add this to the sugar, butter and
molasses. Beat for a few minutes and fill the pie plates in the stove.
Cooking the pastry a few minutes before adding the filling prevents the
pastry from having a heavy, soggy look. In summer use 2½ cups flour to
cup of lard and butter. Cook until well risen and brown on top.
CRULLERS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half cup butter, 1 lb. of sugar, 8 eggs, ½ tea cup sour cream, a
little saleratus in half the milk, flour enough to roll them out, a
little nutmeg and mace.
APEAS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half lb. of butter, ½ lb. of sugar, 2 eggs, 1 lb. of flour, a
little water, ¼ teaspoon of soda. Roll very thin and bake in a quick
oven.
CORN STARCH CAKE.
_Contributed by Mrs. Paul C. Lee, Birmingham, Alabama._
1 lb. of sugar, ¾ lb. of butter, ½ teaspoon of soda, 1 teaspoon of
cream tartar level, ½ lb. of flour, ½ lb. of cornstarch, 10 eggs. Cream
sugar and butter very light, mix cream tartar in a little water and add
it to the 10 eggs one at a time stirring in but not beating. Sift flour
and cornstarch thoroughly together and add to batter. Last of all sift
in soda very carefully. Flavor with almond or vanilla. Bake in biscuit
pan, cut in squares and ice.
GRAND DUKE CAKE.
MRS. ALEX DELGADO, NEW ORLEANS.
_Contributed by Mrs. Robert L. Pollard, Austin, Tex._
(White part) the whites of 3 eggs, 1 cup white sugar, 1 cup butter, ½
cup sweet milk, ½ cup cornstarch, 2 cups of flour, 2 level teaspoons
baking powder, flavor with lemon.
(Dark part) yolks of 3 eggs, 1 cup brown sugar, ½ cup milk, ½ cup
butter, 2 cups of flour, 1 cup of chopped raisins, 1 tablespoon of
molasses, 2 level teaspoons baking powder, 1 teaspoon mixed spices.
Bake in jelly cake pans and put boiled icing in between.
GINGER SNAPS.
_Contributed by Mrs. M. Kim Miller, New York._
1 pt. molasses, 1 cup of butter, 1 tablespoonful ginger, 1 allspice, 5
cups flour and 1 cup of sugar.
FRENCH DOUGHNUTS.
_Contributed by Mrs. M. Kim Miller, New York._
One quarter lb. of sifted flour, 2 oz. butter in pan with a gill of
water. When boiling stir in the flour, stir until very thick, then take
off and let cool. Then add 4 eggs one at a time, beating well. Drop in
deep boiling lard and roll in cinnamon and pulverized sugar.
DOLLY MADISON’S WHIM.
A VERY OLD RECIPE.
This is Mrs. Dolly’s own favorite cake, and was taken from the original
book.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One lb. of flour, 1 lb. of sugar, 1 lb. of butter, 1 lb. of raisins
stoned and chopped, 6 eggs and a wineglass of brandy, 1 nutmeg, a
tablespoon of mace, 1 dessertspoon of soda dissolved in a wineglass of
hot water. Beat the butter to a cream, rub the yolks of the eggs and
the sugar together, add the butter, whip the whites to a stiff froth,
add alternately with the flour, then the brandy and the nutmeg and
lastly the soda. Stir the whole mixture lightly and quickly and bake in
a deep pan with the same heat required for pound cake.
SAND TARTS.
_Mrs. Washington Hopkins, Lancaster, Pa._
Two lbs. of flour, 2 lbs. of sugar, rubbed together, 1¼ lbs. of butter,
wet them with 3 eggs, roll them out, then sprinkle cinnamon and sugar
over them and put on tins with a blanched almond put in the middle of
each cake. They must be rolled out very thin.
SPONGE CAKE.
_Contributed by Mrs. Charles Duggin, New York._
Six eggs, ½ lb. of powdered sugar, ¼ lb. of flour sifted. Beat yolks of
eggs together until very light. Beat whites until they stand alone. Add
the sugar, then the yolks, stir flour in very lightly.
DOUGHNUTS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
2 cups sugar, 1 cup sour cream, 1 teaspoon saleratus, 3 eggs, flour
enough to make them stiff; swim in lard.
SOFT GINGER CAKE.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half lb. of butter, 2 teacups of sugar, 6 eggs, one pint of
molasses, 6 teacups of flour, 1 of cream, 1 teaspoon of soda dissolved
in the cream, ginger, cinnamon and other spices to the taste, 1
wineglass of brandy. Lemon or orange peel grated.
CURRANT DUMPLINGS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
A Danish dish brought from the Island of Santa Cruz.
One and a half pints red currants, ½ lb. raspberries. Stew the currants
gently until the juice flows freely, add raspberries just before the
currants are done, strain, sweeten to taste, add ground rice as for
blanc-mange. Put in mould and serve cold with cream.
RAILROAD CAKE.
Three eggs, two thirds cup butter, beat well together, 3 cups of
flour, 1 cup of milk, 1½ cups of sugar, 1 teaspoon of baking soda, 1½
teaspoons of cream of tartar.
A FAMOUS RECIPE, LEMON PUFF. A DELICIOUS DESSERT.
_Contributed by Mrs. Robert H. Maury, Richmond, Pa._
Three oz. butter, 3 oz. flour, 3 oz. sugar, 8 eggs, 1½ pts. milk. Stir
sugar and butter and flour on fire in a nice saucepan until well mixed,
then have ready the boiling milk. Stir this in gradually. Put all on
fire and cook until you think done, stirring all the time. Set saucepan
in a vessel of boiling water, it is less apt to burn, then pour this
into bowl. When quite cool stir in seasoning, either acid of 2 lemons
or juice of 1, or chocolate, or whatever you like. Then stir in 8
yolks, then the whites beaten very light. Pour into baking dish and
bake 25 or 30 minutes. Eaten either cold or hot.
FRUIT CAKE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Twelve eggs, 1 lb. of brown sugar, 1 lb. of butter, 1 lb. of flour, 1
lb. of raisins, 1 lb. of currants, 1 lb. of citron, 2 nutmegs grated
fine, 1 tablespoon of mace and cloves, ½ tumbler of brandy, 1 wineglass
of sherry. Flour your fruit before stirring into mixture.
DUTCH CAKE.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One and one half cups sugar, 1 cup of milk or cream, 4 eggs, 1 cup of
yeast, ¾ cup of butter, enough flour to make a stiff batter, ½ nutmeg,
1 cup of currants or raisins.
GINGER NUTS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One lb. of flour, 1 lb. of brown sugar, 1 lb. of butter, ½ lb. of
ginger, 1 qt. of molasses, allspice, nutmeg, cinnamon and cloves. Add
flour last, roll thin and bake in small cakes.
CINDERELLA PUFFS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
Six eggs beaten until very light, add 6 tablespoons of flour, add 1 qt.
of milk. Bake in buttered cups in a quick oven 20 minutes. To be served
hot with butter and sugar.
CLOVE CAKE.
_Contributed by Mrs. B. E. Hadduck, Chicago, Ills._
One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 5 eggs, 1 teaspoon
bicarb. of Soda, 1 tablespoon of cloves, 1 tablespoon cinnamon, 1
saucer of chopped raisins, 1 cup of sour milk, pinch of salt.
ALMOND CAKE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two eggs, 1 cup of sugar, 2 cups of flour, ½ cup of butter, ½ cup
of milk, 1 teaspoon of cream tartar rubbed in the flour, ½ teaspoon
of soda dissolved in milk, blanch and slice ¼ lb. of almonds. After
putting the cake in a square stove pan in oven spread the almonds over
the top of cake and sprinkle also over cake white sugar. When done cut
in squares.
QUAKER CAKE.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Three cups of sugar, 1 cup of butter, 5 cups of flour, 6 eggs and 1
teaspoon baking soda. Cream sugar and butter together, then add eggs
and flour alternately, last add baking soda.
JUMBLES.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half lb. of butter, ½ lb. of sugar, a little over ½ lb. of flour,
the whites of 2 eggs, rasping and juice of a lemon. Drop them in a pan
with a spoon.
CREAM CAKE.
_Contributed by Mrs. Edwin P Clinton, Philadelphia, Pa._