5 eggs, 1 teaspoon saleratus. Beat butter and sugar together, then add
the rest. Bake a little over an hour.
GINGER POUND CAKE.
One half butter creamed, add ½ lb. of brown sugar, 1 pint of molasses
added, alternate with 5 cups of flour, 5 eggs beaten very light, 1 tea
cup of sour milk, 1 teaspoon of soda dissolved in milk, 1 tablespoon
sugar, 1 of cinnamon.
SPONGE CAKE.
_Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa._
One lb. of sugar granulated, 1 pint of flour, 1 lemon, 10 eggs, beat
yolks of eggs with sugar to a cream, then add the whites of the eggs,
which must be beaten very stiff, then flour gradually, then rind and
juice of lemon. Bake in a moderate oven.
HERMITS.
_Contributed by Miss Marie L. Minor, New York._
Two cups granulated sugar, 3 eggs, two thirds cup butter, 1 even
teaspoon ginger, 1 scant teaspoon cloves, 1 even teaspoon cinnamon, 1
cup sweet milk, 2 cups flour, 2 even teaspoons soda, 2 full teaspoons
cream of tartar, 1 package seeded raisins. Mix creamed butter with
sugar, add yolks of eggs and scalded soda, then stir in sifted flour
with cream of tartar and salt. Wash raisins, dry, chop coarsely and
flour. Mix raisins and spices with dough, and last of all fold in
beaten whites of eggs. Put 1 teaspoon of dough in pan.
DOUGHNUTS.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. shortening, half lard and half butter, 1¼ lbs. sugar, 1 pt.
milk, 4 eggs, 1 pt. milk sponge made as follows: 1 cup scalded milk, 1
egg, 1 teaspoonful sugar, beaten together, then add 1 saltspoonful of
salt, ¼ cup yeast, 2 cups flour, and beat it well. Mix the sponge in
the morning, and let it stand until night, when the other ingredients
should be added, and the whole left to rise until the next morning.
When risen, cut the dough into diamond shaped squares about 1 inch
thick, let them rise 20 minutes, and fry in boiling lard, into which a
potato, washed clean, has been put to prevent the cakes from burning.
The lard must be boiling hot, and deep enough to cover the doughnuts
entirely.
CHARLOTTE POLONAISE--A DELICIOUS RECIPE.
MISS LOONEY, MEMPHIS, TENN.
_Contributed by Mrs. Judge L. L. Lewis, Richmond, Va._
Make a sponge cake batter, 1 pt. of sugar, 1 pt. of flour sifted twice
and light measure, 11 eggs beaten separately. Mix the sugar and yolks
of eggs then the well beaten whites, last the flour. Bake in layers.
Filling, make 1 pt. of rich boiled custard, mix a teacup of seeded
raisins, 1 cup of blanched almonds broken into small pieces, ½ cup of
citron. Put this into the custard, add a wineglass of wine and flavor
with vanilla. Put this between the layers of cake and ice the whole
with white boiled icing. The filling should be the consistency of
jelly. This is delicious.
WHORTLEBERRY CAKE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Six eggs, 1 lb. of sugar, ¾ lb. of butter, 1 qt. of flour, ½ pt. sifted
meal, 1 wineglass of brandy, 2 tablespoons of allspice, 1 teaspoon of
soda. Mix altogether and just before you bake add 1 qt. of berries
dusted with flour. Mix the soda with ½ pt. of sweet milk.
NUMBER CAKE.
_Contributed by Mrs. Jennie Williams, Orange, N. J._
One cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 teaspoon
of soda in a cup of milk, 1 teaspoon of cream of tartar sifted in the
flour.
MOLASSES POUND CAKE.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
Three fourths lb. of sugar, ¾ lb. of butter, 2 lbs. of flour, 6 eggs,
1 qt. of molasses, ½ lb. of currants, 1 lb. of raisins, 2 tablespoons
ginger, 2 tablespoons cinnamon, 1 tablespoon of saleratus.
A FAMOUS BRIDE’S CAKE MADE FOR MANY YEARS IN RICHMOND, VA.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Forty-two eggs, whites, 3 lbs. of sugar, 2¼ lbs. of butter, 2¼ lbs. of
flour. Cream butter and sugar together. Add other ingredients, also
small teaspoon baking powder, season with bitter almond. More brides
have used this receipt for wedding cake than can be counted.
SAND TARTS--AN OLD PHILADELPHIA RECIPE.
_Contributed by Miss M. M. Halsey, Philadelphia, Pa._
Two lbs. of flour, 2 lbs. of sugar, 1¼ lbs. of butter, 5 eggs. Mix
ingredients together leaving out white of egg, ½ lb. of blanched
almonds. Roll out cakes, wash them well with white of egg beaten stiff.
Stick them full of pieces of almond. Powder them with cinnamon, sugar
and bake in hot oven.
SHREWSBURY CAKE.
GOOD OLD RECEIPT.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
One lb. of powdered sugar, 12 ounces of butter, gill of cream, 4 eggs,
1 dessertspoon of powdered mace, same of cinnamon, 1 wineglass of
brandy. Rub butter and sugar to a cream, then add the eggs, then cream
and spice. Knead in just enough flour to roll them thin. Cut in shapes
and bake.
CREAM SPONGE CAKE.
_Contributed by Miss Frances Virginia Baldwin, Orange, N. J._
Break 2 eggs into a cup, beat the eggs well, then fill the cup with
thick sweet cream containing 1 teaspoon of cream of tartar, ½ teaspoon
of soda, 1 cup of sugar, 1 cup of flour.
CHEESE CAKE.
MRS. LEWIS LIVINGSTON, GRASMERE, RHINEBECK, N. Y. (1875).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. almonds blanched and pounded. As you pound them, add rose
water to keep them from oiling. The whites of 3 eggs, beaten stiff,
3 tablespoons of sugar, 1 teaspoon extract bitter almonds. Stir all
together. Line patty pans with puff paste and fill with the mixture.
The oven must be quick, but not too hot, as the mixture is apt to burn.
Watch them during baking. Serve cold.
CINNAMON JUMBLES.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. butter, 1 lb. granulated sugar, 4 eggs well beaten, 1½ lbs.
flour, 2 tablespoonfuls cinnamon. To make the cakes roll a small piece
of the dough between the hands very lightly, and join the two ends,
making a ring. Bake in a quick oven.
OLD FASHIONED MIXTURE FOR MEHITABLE CAKE.
MRS. EDWARD WILLIAMS, ORANGE, N. J. (1800).
_Contributed by Mrs. Ezra Williams, West Orange, N. J._
Rub together 1 qt. of sifted flour, a bit of butter the size of a small
egg, 1 tablespoon of white sugar, 1 small spoonful of salt, 2 teaspoons
of cream of tartar. Dissolve 1 teaspoon of soda in a pt. of milk, break
2 eggs into the flour and add the milk and soda. Stir quickly and
deftly and pour into square pans and bake in a quick oven.
DOUGHNUTS.
_Contributed by Mrs. Morris R. Stroud, Haverford, Pa._
One cup of butter, 2 cups of sugar, 3 cups of milk, 4 eggs, 2 teaspoons
of cream of tartar, 1 teaspoon of soda.
SPONGE CAKE.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Twelve eggs, 1 lb. sugar, 10 oz. flour, juice of 1 lemon. Beat the
whites and yolks of the eggs separately and very well, and put the
sugar in the yolks. Beat this well, add the lemon and the whites of the
eggs beaten stiff. Last of all, add the flour very quickly. Bake for 20
minutes.
GINGER POUND CAKE.
MRS. CARY, BALTIMORE (1830).
One cup brown sugar, 5 oz. butter, 1 cup milk, 3 eggs well beaten, one
and one third cup dark molasses, one third cup ginger, 9 oz. flour, ½
lb. raisins floured, one third teaspoon cinnamon, one third teaspoon
cloves, and 1 teaspoon allspice, 1 heaping teaspoon cream of tartar
mixed with the flour, two thirds teaspoon soda dissolved in the milk
and put in the last thing.
SODA CAKE.
_Contributed by Mrs. Rosalie Beauregard Page, Virginia._
One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 teaspoon soda,
2 spoons cream tartar, two-thirds cup of milk. In warm weather add a
little more flour, put all ingredients together and beat with hand.
COFFEE CAKE.
MRS. S. E. LYON, ROCKWOOD, N. Y. (1875).
_Contributed by Miss Fanny Lyon, Bryn Mawr, Pa._
One cup sugar, ¾ cup butter, 1 cup black molasses, 1 cup coffee very
strong, 3 cups flour, 4 eggs, 1 lb. raisins, 1 lb. currants, ½ lb.
citron, 1 teaspoon soda dissolved in the coffee, 1 teaspoon cinnamon,
1 teaspoon nutmeg, ¾ teaspoon cloves. Do not beat longer than is
necessary, and mix well as beating. Makes the cake light in color.
POUND CAKE.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. butter, 1 lb. sugar, 1 lb. flour, 9 eggs, juice of 1 lemon,
nutmeg to taste. Rub the butter and sugar together until they cream.
Beat the eggs well, separately, add the flour last of all, and beat
until the dough is light and almost white.
FRENCH LOAF CAKE.
MRS. CHARLOTTE CRANWELL MINOR, NEW LONDON AND NEW YORK. (1775.)
_Contributed by Miss K. A. Wilcox, Westport, Conn._
Five cups powdered sugar 2? cups butter, 2 cups milk, 10 cups flour
sifted, 6 eggs, 1 wineglass wine, 1 wineglass brandy, 3 nutmegs, 1 lb.
raisins, ½ lb. citron, 1 teaspoon soda and 1 lemon. This makes 4 loaves
bread size.
MOLASSES GINGERBREAD.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey._
One and one half teacup of butter, 3 cups of sugar, 2 cups of molasses,
1 of milk, 5 of flour, 5 eggs, 1 tablespoon of ginger, 1 teaspoon of
soda dissolved in milk.
MORAVIAN ORANGE BREAD.
_Contributed by Miss M. Schott, Philadelphia, Pa._
Used largely in Bethlehem, where there are many Moravians: One and one
half pts. of molasses, ¾ lb. of butter, ¾ lb. of sugar, 1 teacup of
jelly, 1 teaspoon of mace, 1 teaspoon of cinnamon, 1½ tablespoon orange
peel. Make up the bread stiff with flour, keep cold until the next day,
roll out very thin, and then cut in small cakes.
MY GRANDMOTHER’S PLUNKETS.
_Contributed by Mrs. Edward I. Cramp, Philadelphia, Pa_.
Cream ½ lb. of butter, add gradually ½ lb. of sugar, separate 6 eggs,
beat the whites to a stiff froth, add last. The yolks beaten to a foam,
stir slowly into butter and sugar. Mix 6 oz. of cornstarch, no more,
no less, with 2 oz. of flour, 1 teaspoonful of baking powder, sift 4
times, on this depends the success of the plunkets, add gradually to
the other mixture, flavor with 1 teaspoonful of vanilla, bake in a
moderate oven until a golden brown. Put in gem cans.
COFFEE CAKE.
_Contributed by Mrs. James M. Anders, Philadelphia, Pa_.
Two eggs separated, 1 cup of sugar, 1 cup of flour, 2 teaspoonsful of
baking powder. Mix together then add a tablespoon of hot water, flavor
cake, whipped cream and frosting, with coffee extract. About ½ teaspoon
in each, ½ pt. whipped cream (sweetened). Bake in round, rather deep
tin. When done cut a circular piece and lay it aside. From remainder of
cake dig out little pieces here and there. Fill with whipped cream. Put
all the cake in place over cream and frost with boiled frosting.
BURGESS CAKE.
_Contributed by Mrs. Joseph Neff, Philadelphia_.
Three fourths lb. of butter, 1 lb. of sugar, 1 wineglass of brandy,
1 teaspoon of nutmeg and cinnamon mixed, 4 eggs beaten separately,
½ lb. of currants, about 10 oz. of flour, rub sugar, yolks and
butter together, then add yolks of the eggs, brandy and spices. When
thoroughly mixed add about half the flour, then the whites of the eggs
beaten light. Mix the remaining half of the flour with the currants and
stir lightly into the mixture. Bake on tin sheets in a moderate oven.
See that you do not get too much flour or the cakes will not be crisp.
BLACK CAKE THAT WILL KEEP ONE YEAR.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One lb. of brown sugar, 1 lb. of butter, 1 lb. of flour, 10 eggs, ½ pt.
of French brandy, 2 lbs. of raisins, 2 lbs. of currants, 1 tablespoon
mace, 2 nutmegs grated, 1 tablespoon of cloves.
SCHUYLER WEDDING CAKE.
NEW YORK (1690).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Twelve lbs. of brown sugar, 12 lbs. of butter, 12 lbs. of browned
flour, 12 dozen eggs, 48 lbs. of raisins, 24 lbs. of citron, 48 lbs.
of currants, 12 lbs. of chopped almonds, 6 cups of molasses, 3 qts. of
brandy, 1 qt. of Jamaica rum, 12 oz. each of cloves, allspice, cinnamon
and nutmeg, pound fine. Ten teaspoons salt, 12 teaspoons pearl ash.
This is mixed in a wash tub and baked 16 hours.
LEMON JUMBLES.
MRS. WASHINGTON TOMPKINS, WHITE PLAINS, N. Y. (1800).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. butter, 1 lb. sugar, 1½ lbs. flour, 4 eggs well beaten, juice
of 4 lemons, and rind of 1 lemon. Roll very thin, and sprinkle with
coarse sugar. Bake in a quick oven.
AUNT BETSEY BENNILL’S SOUR CREAM JUMBLES.
WESTPORT, CONN., 1800.
_Contributed by Miss Katherine A. Willcox, Westport, Conn._
One cup thick sour cream, 1 cup granulated sugar, ½ cup butter, 1 egg,
3 cups flour, 1 teaspoon baking soda, 1 teaspoonful cream of tartar,
pinch of salt and flavor to taste. Pat out as dough is very soft, and
cut.
LAUGHING MOLLIES.
GRANDMA MINOR (1800).
_Contributed by Miss A. Jacqueline Minor, New York._
Mix in order given below: Bake in 3 deep layers, and fill with boiled
icing. One and a half cups powdered sugar, ½ cup butter, yolks of 3
eggs, ½ cake melted Baker’s chocolate, ¾ cup milk, 2 cups flour and 2
teaspoonfuls baking powder in flour, 1 teaspoon vanilla, and beaten
whites of 3 eggs.
SPONGE CAKE.
_Contributed by Mrs. C. W. Dailey, Elkins, W. Va._
Six eggs, 1 glass of flour, 1 glass of sugar, juice of ½ lemon. Beat
yolks of eggs very light, then beat in sugar 5 minutes, then flour 5
minutes, then lemon juice, and white of egg beaten very stiff. Bake in
papered tins.
GINGER SNAPS.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Three lbs. flour, 1 lb. butter, 1 lb. brown sugar, 1 pt. dark molasses,
1 tablespoonful ginger (heaping), 1 tablespoonful cinnamon, ¼
tablespoonful cloves. Roll very thin, and bake in a quick oven.
BLACK CAKE ½ (WEDDING CAKE).
MRS. ALBOR MAN, PLATTSBURG, N. Y. (1806).
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates
Lloyd, Haverford, Pa._
One lb. of butter, 1 lb. of sugar, 1 lb. of flour, 1 teacup of
molasses, 10 eggs, 1 lb. of citron, 2 lbs. of currants, 3 lbs. of
raisins, 1 lb. of almonds broken small, 1 teaspoonful of cloves, 2
teaspoonsful of cinnamon, ½ tumbler of brandy, 1 nutmeg grated. Bake 4
hours, keep moist for 3 months, if needed sooner bake three hours.
SPONGE CAKE.
MRS. B. F. HADDUCK, CHICAGO.
Eighteen eggs, 1½ lbs. pulverized sugar, 1 small saltspoon of salt, ½
lb. and a handful of flour, the grated rind and juice of 1 lemon. Beat
yolks of eggs 10 minutes more, add salt and lemon, add whites of eggs
beaten very stiff, fold flour in very lightly and bake 30 minutes.
ICING FOR CAKE.
MRS. RODNEY, OF GERMANTOWN.
_Contributed by Her Great-Granddaughter, Mrs. Samuel V. Merrick,
Germantown, Philadelphia, Pa._
Take whites of 1 egg for 1 lb. of cake, beat very well, then add by
degrees 8 teaspoonfuls of the very finest pulverized and sifted sugar.
Beat all very well together, then put it on with a feather, whilst the
cake is a little warm.
PENNSYLVANIA SAND TARTS.
_Contributed by Mrs. Caroline Rogers Buehler, Philadelphia, Pa._
One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 3 eggs leaving out
the whites of 1. Make into stiff dough. Cut them in squares. Brush
surface with beaten white of egg. Lay split, blanched almonds on top
and sprinkle with sugar and cinnamon. Bake in quick oven.
“BLACK TORTE” (1561).
_Contributed by Mrs. H. Cavalier Smith, Philadelphia, Pa._
From the recipe cook book of Archduchess Philippine, wife of Archduke
Ferdinand of Tyrol, in the year 1561. The oldest cook book extant.
Eight to 14 pears, roast until soft with 1 quince (the last longer in
oven, being harder). Peel and put into ½ pt. of milk. Add 9 eggs, sugar
(rather too much than too little), ½ measure of grated almonds, sieve.
Add cinnamon, cloves, pepper, ginger and nutmeg to taste. Serve on thin
crust, putting frosting on top.
BEST BRIDE’S CAKE. MADE BY MY GREAT-GRANDMOTHER--BORN 1795, DIED 1896.
MRS. ALBOR MAN, PLATTSBURG, N. Y.
_Contributed by Mrs. Mary Helen Livingston Lloyd, Haverford, Pa._
One lb. of sugar, ¼ lb. of butter, 1 lb. of flour, 1 teacupful of
milk, 10 eggs, whites only, 1 teaspoonful of soda dissolved in milk,
2 teaspoonfuls cream of tartar sifted into the flour. Stir butter to
a cream, add sugar and stir to a snow. Add flour slowly, and lastly
gradually the milk and eggs.
MAPLE BISCUIT.
_Contributed by Mrs. M. Kim Miller, New York._
Three lbs. flour, ¾ lb. butter, 2 lbs. brown sugar, 2 tablespoonfuls
cinnamon, 4 eggs, ½ glass wine, same of brandy, nutmeg, 2 teaspoonfuls
of baking powder and cup of milk. Roll thin.
_Loaned by Miss Frances Virginia Baldwin, Orange, N. J._
This is a good recipe of “Georgie’s” for Molasses Cake.
One cup of molasses, 1 cup of brown sugar, 1 cup of milk, 2½ cups
flour, 1 egg, 1 teaspoon of soda or 2 teaspoons of baking powder.
Cinnamon and ginger to taste.
CRISP GINGERBREAD.
MRS. COLLINS, PHILADELPHIA, PA., 1878.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Three lbs. of flour, 1 lb. of sugar, 1 lb. of butter, 3 tablespoons
of best ginger, 1 tablespoonful of powdered cloves, 1 of powdered
allspice, 1 of mace. Cut the butter into the flour, rub it through
until well mixed, add sugar and spices. Wet it with 1 quart of
molasses, roll very thin and bake in a hot oven. To make the cakes
shine on top, rub them over with cloth dipped in molasses. Beat light
before the dough is cut into cakes.
SOFT GINGERBREAD.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One cup of molasses, 1 cup of brown sugar, 1 cup of butter cut in small
pieces, 3 eggs well beaten, 3 teacups of flour, 2 tablespoons of ground
cloves, 2 tablespoons of ground ginger, 2 tablespoons of brandy, 1
teaspoon of dissolved saleratus, ½ cup of milk.
TAYLOR GINGERBREAD.
_Contributed by Virginia Taylor Seiss, Mrs. Ralph W. Seiss,
Philadelphia, Pa._
From the Old Homestead at High Bridge, New Jersey. Used for 6
generations by the Taylors within its walls. One cup of molasses, 1 cup
of brown sugar, 1 cup of sour milk, 1 cup butter, 3 cups of flour, 2
eggs, 1 tablespoon of ginger, 1 dessertspoon cinnamon, 1 dessertspoon
soda, one third of a nutmeg grated.
SCOTCH CAKE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA. 1875.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Stir to a cream a pound of sugar, ¾ pound of butter, juice and grated
rind of 1 lemon, wine glass of brandy. Separate yolks and whites of 9
eggs, beat them to a froth and stir in cake, add 1 lb. of sifted flour;
just before putting cake in pan put in 1 lb. of stoned raisins.
CRULLERS.
_Contributed by Aunt Mary Balding, Philadelphia, Pa., 1850._
Four eggs, 9 tablespoons of sugar, 9 tablespoons of melted butter,
flour to make a soft dough, ½ cup of milk, ½ teaspoon soda, nutmeg to
taste. Beat eggs and sugar together until very light, add butter, spice
and flour.
DUTCH APPLE CAKE.
HELEN B. HUTCHISON, GODERICH, LAKE HURON.
_Mrs. William A. Glasgow, Jr._
One pint of flour, ½ teaspoon of salt, ½ teaspoon of soda sifted into
the flour, 1 teaspoon of cream of tartar, ¼ cupful of butter, 1 egg, 1
scant cup of milk, 4 sour apples pared and quartered, 2 tablespoons of
sugar, mix ingredients in order given. Rub in the butter, beat the egg
and mix with the milk, then stir this into the dry mixture. The dough
should be soft enough to spread half an inch thick on a shallow baking
pan. Pare and cut 4 apples into eighths. Lay in rows on top of dough,
the sharp edge down, sprinkle the sugar on the apples. Bake in a hot
oven 20 or 30 minutes. To be eaten hot with butter as a tea cake, or
with lemon sauce or cream as with a pudding.
DOUGHNUTS.
MRS. JOSEPH PATTERSON, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two pints of flour, 1 cup of sugar, 1 pint of milk, 2 or 3 eggs, 1 cup
of butter, teaspoon soda, 1 teaspoon of cream of tartar.
TO MAKE A LETTIS TART.
From Mrs. Washington’s “Book of Cookery,” owned by the Pennsylvania
Historical Society of Philadelphia, Pa., used by Martha Washington and
her descendants, from 1706.
_Contributed by Mrs. W. Hinckle Smith, Bryn Mawr, Pa._
When you have raised ye crust lay in all over the bottom some butter
and strow in some sugar, cinnamon and a little ginger, then boyle ye
cabbage lettis in a little water and salt and when ye water is drayned
from it, lay it in ye coffin with some dammask pruens, some marrow and
some seasoning as you layd on ye bottom. Ye close it up and ye bake it.
STIR PAN CAKES.
MRS. G. T. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
One quart of milk, 1 pint of flour, 4 eggs and a little salt. Beat
the eggs, adding the flour and milk alternately so as to form a thin
smooth batter. When ready to cook them, have a frying pan just hot
enough to melt butter (about a tablespoonful) then pour in a teacup of
this batter, stirring immediately, the same as scrambled eggs, keeping
the batter in the centre of the pan, then allow it to remain until it
browns lightly on the under side, then turn over. When the other side
is brown also, place it on a hot dish, but never allow them to be put
on top of each other. To be baked and served at once, as they are too
delicate to wait. Excellent for desserts. To be eaten with butter and
fine sugar, the same as waffles. From my Grandmother’s Recipe Book.
MORAVIAN SUGAR CAKE.
MISS M. P. CONNELLY, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Three and one fourth lbs. of butter, 1 quart of milk, 2 eggs, 1½ lbs.
of flour, 1 tablespoon sugar, 1 teaspoon of salt and yeast. Work the
butter in the flour, warm the milk, mix in alternately the milk and
eggs, mix in the yeast last and set to rise. When risen sufficiently
work the dough with more flour. Put in flat pans set to rise then
spread with sugar and cinnamon.
LEMON SAUCE.
Two cups of hot water, 1 cup of sugar, 1 heaping teaspoon of flour,
grate the rind of 1 lemon, add juice and 1 tablespoon of butter. Boil
water and sugar 5 minutes, add the flour wet with a little cold water.
Cook 8 or 10 minutes, add lemon rind, juice and butter, stir until
butter is melted and serve at once.
SPONGE CAKE.
MRS. G. T. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Take 9 eggs. The weight of 8 of them in granulated sugar and weight of
4 of them in flour. Grated rind of half a lemon and a tablespoonful of
juice. Place the sugar in a deep bowl, breaking the eggs, separating
the whites so as to beat them to a stiff froth. As you break the egg,
chop each yolk in the sugar, stirring constantly until very fine and
light. Add the grated lemon rind and then the juice. Afterwards the
whites, beaten to a stiff froth, cutting through and beating lightly,
and then add the flour, very lightly also. Having greased two pans,
pour in the batter and bake in a moderately hot oven until a double
broom whisk can be run through the centre of the cake and removed
entirely dry.
KATE WILLCOX’S COOKIES.
NEW YORK CITY, 1878.
_Contributed by Miss Katherine A. Willcox, Westport, Conn._
One and one half cups of sugar, ½ cup of butter, 2 eggs, ½ cup of milk,
3 cups of flour, 1 teaspoon baking powder, or ½ teaspoon of cream of
tartar, ¼ teaspoon of soda.
BOILED ICING.
One and one half lbs. of sugar boiled in 1½ pts. of water until it
ropes. Put into a bowl and stir and beat until it is milk warm, then
add whites of 7 eggs beaten to a stiff froth, beat all well together.
DOUGHNUTS.
AUNT NANCY TROTTER, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Four lbs. of flour, ¾ lb. of butter, 1½ lbs. of sugar, 1 quart of milk,
1 egg, 1 teacup of yeast, cinnamon to taste.
NEW ENGLAND COOKIES.
_Contributed by Mrs. James M. Anders, Philadelphia, Pa._
One cup of sugar, 2 eggs, 3 cups of Quaker oats, 2 level teaspoons of
baking powder, salt, a little vanilla may be added. Drop a teaspoonful
in the pan so that each cookie will spread. They will harden when cold.
LADY WASHINGTON WEDDING CAKE.
This recipe was taken from an old family recipe book (tattered, but
still legible in spite of century old ink). The old-fashioned recipe
was intended for baking before an open fire, and contained directions
for baking before an open fire, for putting embers under the oven, and
letting the batter rise 3 hours, then baking for 3 hours and drawing
the oven away from the fire, letting the cake soak at least 2 hours. If
it was very large, it was to be left in the chimney corner all night.
_Contributed by Mrs. Samuel Ewing, Bryn Mawr, Pa._