almonds chopped fine, 1 lb. of sugar, 1 lb. of butter, 1 lb. of flour,
1 doz. eggs, 1 tablespoon of mace, 1 tablespoon of cinnamon, 2 nutmegs
grated, 1 teacup of wine and brandy mixed. The raisins and citron are
both cut up and rolled in flour. Beat butter and sugar to a cream, add
eggs beaten very light, then fruit, then flour, and last the wine.
HOLLOW HEARTS.
LAURA G. BROWER, WILKES-BARRE, PA. (1820).
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates
Lloyd, Haverford, Pa._
Two eggs, 2 cups of milk, 2 cups of flour, 1 spoonful of butter and a
little salt. Bake 20 or 30 minutes in patty pans and serve with wine
sauce.
OLD-FASHIONED SPONGE CAKE.
MRS. SAMUEL BETTLE, HAVERFORD, PA.
_Contributed by Helen Biddle Griscom Bettle._
Weight of 8 eggs in sugar, weight of 4 eggs in flour, juice of half a
lemon. Beat yolks until very light and add sugar slowly, stir in the
flour gradually, and add the lemon juice. Beat whites very stiff and
fold them in, stirring as little as possible. Bake in a quick oven.
SPONGE CAKE.
MRS. JOSHUA HARVEY, BALTIMORE.
Ten eggs weight in pulverized sugar, weight of five in sifted flour.
Beat yolks and sugar. When light add whites beaten light, grated rinds
of 2 lemons and juice of one. Stir in flour and bake in moderate oven.
MOLASSES POUND CAKE.
MRS. MARIE LOUISE JONES, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two and one half lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 1 pint
of molasses, 3 eggs, 1 teaspoon of pearl ash, 1 cup of cream, spices to
taste.
DOUGHNUTS.
_Contributed by Miss F. Virginia Baldwin, West Orange, N. J._
Two teacups of sugar, 2 teacups of buttermilk, 2 tablespoons of butter,
2 teaspoons full of saleratus, 2 teaspoons of nutmeg.
MOLASSES CAKE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey._
One cup butter, 1 cup sugar, 1 cup molasses, 3 cups flour, 3 eggs, 1
teaspoonful sea foam, 1 cup milk, 1 tablespoon ginger.
ALMOND CAKE.
“AUNTY ESTELLE,” GERMANTOWN, PHILADELPHIA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One half lb. of butter, 1 lb. of sugar, 1 wineglass wine, 8 eggs, 1
wineglass rose water, cinnamon and nutmeg to taste, flour sufficient to
make a stiff dough. Cooked like doughnuts.
SUGAR CAKES.
MRS. LOCKE, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One cup butter, 2 cups sugar, 4 cups flour, 1 teaspoon of soda
dissolved in a cup of sour cream, 1 nutmeg grated, flour sufficient to
roll it.
ENGLISH DROP CAKES.
_Contributed by Mrs. M. Kim Miller, New York._
One half lb. sugar, ½ lb. butter, ¾ lb. flour, 3 eggs well beaten, ¼
lb. currants, teaspoonful of baking powder. Drop in pan.
SPICE CAKE.
RECIPE OF MRS. FRANCIS SORRELL, “THE BARRENS,”
ROANOKE CO., VA., 1867.
_Contributed by Miss Jane Gamble, Roanoke, Va._
Six eggs, ¾ lb. of sugar (light weight), 1 lb. of sugar (pulverized),
1 lb. of flour, 1 teacup sour milk, 2 or 3 nutmegs grated, 2
tablespoonsful cinnamon, 1 heaping tablespoon of ground ginger, ½
teacup of brandy (or wine), 1 teaspoon of soda dissolved in a small
quantity of vinegar as will dissolve it. Cream the butter, add the
sugar and yolks of eggs, then the well-beaten whites of the eggs,
then the flour must be added little by little alternately, then the
seasoning, then the sour cream, last the soda. Bake in moulds quickly
after it rises. Eat while fresh.
SCRIPTURE CAKE.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
One cup butter Judges, 5:25
Three and a half cups flour I Kings, 4:22
Three cups sugar Jeremiah, 6:20
Two cups raisins I Samuel, 30:12
Two cups of figs I Samuel, 30:12
One cup water Genesis, 24:17
One cup almonds Genesis, 43:11
Six eggs Isaiah, 10:14
Tablespoonful honey Genesis, 43:11
Pinch of salt Leviticus, 16:13
Spices to taste I Kings, 10:10
Two tablespoonfuls baking powder I Corinthians, 5:6
Follow Solomon’s advice for making good boys, and you will have a good
cake. Proverbs, 23:14: “Thou shalt beat him with a rod.”
ORANGE CAKE.
The recipe was written by Penelope Jones, the mother of Commodore Jacob
Jones, United States Navy.
_Contributed by Mrs. Samuel V. Merrick, Germantown, Phila., from her
Great-Grandmother Rodney’s recipe-book, 1700._
Take 15 oz. of flour well dried, a pound of double refined loaf sugar,
half a pound of almonds beaten with half a pint of rose water, the
yolks of 4 eggs, the whites of 4 beaten separately, rind of 3 oranges,
grated. All beaten together with some slices of citron and candied
orange peel.
MOLASSES CAKE.
MRS. DOMINICK, CINCINNATI.
One cup New Orleans molasses, 1 cup milk, ½ cup of lard melted, 1½ cups
of flour.
TO MAKE A SPONGE CAKE.
MRS. SAMUEL POWEL, PHILADELPHIA, PA. (1800).
(Daughter of Mr. Charles Willing, wife of Mr. Samuel Powel, who
was Mayor of the City and held other important positions, and
whose home was the resort of the most distinguished people of
this country and abroad.)
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Take ¾ of a pound of fine sugar, put to it a ¼ of a pint of water,
let it just boil enough to skim it clean, then take 7 eggs, leave out
4 whites, when they are beat and strained, put to them the peel of a
large lemon, cut very fine. Then put to them the sugar and water, which
must be very hot, putting in a little at a time, beating the eggs all
the time with a whisk. (It must be beat an hour). Then have ready ½
pound of flour sifted and dried and put in a little at a time. It must
not be beat after the flour is put in, and that must be stirred with a
spoon. Bake 50 minutes.
WHITE MOUNTAIN CAKE.
MADE BY MRS. JOHN BEARDSLEE, 1858, LITTLE FALLS, N. Y.
_Contributed by Mrs. James W. Noyes, Montclair, N. J._
One lb. of powdered sugar, ½ lb. of butter, 6 eggs, 1 teacup of sweet
milk, 1 lb. of flour, 1 teaspoon of soda, 2 teaspoons of cream of
tartar. Lemon extract or almond extract to taste.
DOUGHNUTS.
MADE BY MRS. M. E. FURMAN, 1865, WESTPORT, CONN.
_Contributed by Mrs. James W. Noyes, Montclair, N. J._
Eight tablespoons of melted lard, 3 cups of white sugar dissolved in
milk, 3 cups of milk, 3 eggs beaten together, 1 teaspoon salt, 1½
teaspoons of soda in milk, 3 of cream of tartar in flour, 5 pints of
flour. Fry in boiling lard.
BLACK CAKE.
(Wedding cake.)
_Contributed by Elizabeth W. Paul Morris, Mrs. Frederick Wistar
Morris, “Dundale,” Villa Nova, Pa._
Given to me by my old aunt, 1820, Mary Paid Lownes; used in our family
for all weddings.
One lb. of flour, 1 lb. of butter, 1 lb. of brown sugar (light), 9 or
10 eggs, 2 lbs. of raisins, 2 lbs. of currants, ½ lb. of citron, ¼
orange and lemon peel, 2 oz. cinnamon, ¼ oz. ground cloves, 2 nutmegs,
1½ gills brandy. Send to confectioner to bake.
OLYCOOKS.
(Old Dutch Recipe.)
From the old Dutch book of Elizabeth Van Rensselaer, married September
18th, 1787, to John Bradstreet Schuyler.
_Contributed by Mrs. Francis Taylor Chambers, her
Great-Granddaughter._
Five lbs. of flour, 1¼ lbs. of butter, 2 lbs. of sugar, 12 eggs, 1
quart of milk, a small quantity of thick yeast. Nutmeg, mace and
cinnamon to taste, with a quantity of stoned raisins. The butter sugar
and milk must be warmed together. Add the rest, but while it is very
hot. Mix in the morning and stand until afternoon.
MONTGOMERY INN SOFT GINGER CAKE.
_Contributed by Mrs. Beverly Roberts, Bryn Mawr, Pa._
One cup dark brown sugar, 1 cup molasses, 1 cup sour milk, ¾ cup
lard and butter, 3 eggs, 3½ cups flour, 1 tablespoonful ginger, 1
tablespoonful cinnamon, 1 teaspoonful cloves, 2 teaspoonfuls soda
dissolved in vinegar. Bake about 30 minutes. Use your own judgment in
regard to flour, as there is a difference in texture and some brands
thicken more quickly than others.
AUNT PHEBE’S LEMON CAKE.
Made for the Earl of Hillsborough, whose servant she was.
In the opening of our Southern States the most noble Earl of
Hillsborough did not fail to appreciate the lovely and charming
Accanecean Hills of Northern Carolina, and then when without the window
of his modest state home, “as it could not be called more” the Rhodora
rose, blushed and gave the colors of life and party, this most noble
Lord took the hint, and entertained in a truly royal manner. So much
did they who lived around the Court, love life and good living that
they willingly accepted the offices of our Aunt Phebe.
Aunt Phebe, whose pedigree need not alarm us, as we all loved her and
ate her cake with the keenest relish after either a fox hunt or, in
more remote days, driving away the tear, made this cake never to be
forgotten, and still enjoyed by many of the descendants who have never
forsaken this Swiss-American Carnival spot. It is still called Aunt
Phebe’s Hillsborough Lemon Cake.
_Contributed by Miss Caroline E. Brooks, Philadelphia, Pa._
One lb. of flour, ½ lb. of butter, 1 lb. of sugar, 1 cup of milk, 7
eggs, 1 lemon, 2 light spoonfuls of baking powder.
FILLING.--Three eggs, 1½ cups sugar, ¾ cup butter, 3 lemons,
juice of all--grated rind of one. Beat yellow and whites of eggs
separately--beat well and stir over the fire until thick enough to
spread. When cold spread between layers of cake.
CREAM CAKE.
MISS M. BIDDLE, PHILADELPHIA, PA.
Two cups pulverized sugar, 3 cups flour, 1 cup milk, ¾ cup of butter, 3
teaspoonfuls of baking powder, 4 eggs.
Custard for Filling.--One pt. of milk, 2 eggs, ½ cup sugar, 4 teaspoons
of cornstarch. Flavor with vanilla. This batter should make 6 layers,
enough for 2 cakes. Put boiled icing on the tops.
WAKEFIELD GINGER COOKIES.
USED BY MISS ELIZABETH RODMAN FISHER, OF WAKEFIELD,
GERMANTOWN, 1860.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Take 2 lbs. of flour, ½ lb. of butter, ¼ lb. of lard, ½ lb. of brown
sugar, 5 tablespoons of spice, 2 of ginger, 2 of cinnamon, ½ allspice,
½ cloves, 1 pint of molasses.
Mix thoroughly with the hands the flour, butter, lard, spices and
sugar. Add the molasses, roll thin and bake in a rather slow oven. The
cookies will be quite spoiled unless mixed with great care.
MARTHA WASHINGTON’S FRUIT CAKE.
Copied from Old Original Receipt Book.
MRS. ROBERTS LOWRIE, BRYN MAWR.
One and one half lbs. sugar, ½ lb. butter, 1¾ lb. of flour, 1 lb.
currants, 1 lb. raisins, ½ lb. citron, 1 nutmeg, sprinkling of mace, 1
pt. sour cream, juice of 1 lemon and rind of two, 6 eggs, 1 teaspoon
of soda. Cream the butter and sugar, add gradually the yolks of the
eggs well beaten, then the sour cream (in which the soda has been
dissolved), and flour alternately; then the well beaten whites of the
eggs. Flavor the fruit and add last of all, bake 2¼ hours, cover with
buttered paper while baking.
MRS. OLIVER HASTING’S FRUIT CAKE.
One and a fourth lbs. butter, 1 lb. brown sugar, 10 eggs, 1½ lbs.
flour, 5 lbs. currants and seeded raisins, these latter chopped, 2
lbs. of citron cut in thin slices, 1 pt. black molasses, 1 teaspoon
soda dissolved in a cup of cream, 3 glasses of brandy, 2 teaspoons of
cloves, 2 of mace, 2 of cinnamon. Salt and nutmeg to taste. Mix all
together thoroughly. Line a baking pan with greased paper and bake
slowly.
SPONGE CAKE.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
A saltspoon of salt must be added; 5 eggs, a coffee cup of sugar, half
the weight of the eggs in flour, the grated rind of 1 lemon, and a
large half of the juice. Beat the whites to a stiff froth. Rub with a
spoon the yolks and sugar together, the rind of the lemon having been
grated into the sugar, before the whites are beaten, as they must not
stand after they are brought to a stiff froth. Then add the whites and
stir well, then the flour and stir only just enough to mix it in, then
the lemon juice which must be ready. Put into a pan and bake 25 minutes.
CROXYNOS.
THIS RECIPE WAS USED BY MRS. PIERRE SURGET (NEE CATHERINE HUBBARD,
OF NATCHEZ, MISS., 1749).
_Contributed by Miss Louise Puquet du Bellet, Natchez, Miss._
Twelve well beaten eggs, 1 pint brown sugar, 1 tablespoon ground
cinnamon, 1 wineglass of brandy or wine, and if desired a little
pounded orange peel. Beat these well together, and sufficient flour to
make a stiff dough. Roll thin, cut in squares or oblong, and with a
sharp knife slit across. Fry in boiling lard.
QUIRE OF PAPER PANCAKES.
_Contributed by Mrs. Gulielma Harrison, Brandon, Pa._
Beat sixteen eggs, add to them one quart of milk, ½ lb. flour, one
nutmeg, 1 lb. melted butter, 1 lb. sugar, 2 gills of wine. Take care
that the flour is not in lumps. Butter the pan for the first pancake.
Run them as thin as possible--when colored they are done. Do not turn
them, but lay them carefully on a dish, sprinkling powdered sugar
between each layer. Serve them hot. This quantity will make 4 dozen
pancakes. The half is a good size dish for dessert.
BLACK CAKE.
MADE BY MRS. JOHN SOMERS SMITH, PHILADELPHIA, PA., FORMERLY MISS
ELIZA PORTERFIELD OF SCOTLAND, (1790).
_Contributed by Mrs. D. Leeds Miller, Haverford, Pa._
One lb. butter, 1¼ lb. sugar, 1¼ lb. flour, 2 lbs. raisins, 2 lbs.
currants, 1¼ lb. citron, 12 eggs, 1 cup brandy, ½ teaspoon cloves, 2
teaspoonfuls of cinnamon, ½ lb. blanched almonds chopped fine. Cream
butter and sugar together, add flour and eggs beaten very light,
alternately, flavor your fruit before adding, then the brandy and
spices and nuts.
WASHINGTON CAKE.
EMILE VICTORINE WIERMAN, (1850).
_Contributed by Mrs. Theo. N. Ely, Bryn Mawr, Pa._
Four eggs, 1¼ lbs. sugar, ¾ lbs. butter, 1 pint sour cream, 1¾ lbs.
fruit-raisins and currants mixed, ¼ lb. citron, 1¾ lbs. flour, 1
wineglass sherry, 1 wineglass brandy, 1 tablespoonful ground cloves, 2
tablespoonfuls ground cinnamon, 1 tablespoonful ground nutmeg. Mix as
an ordinary fruit cake. Bake in well greased earthenware Turk’s head,
in slow oven, probably 2 hours. This makes one large and one small cake.
IMPERIAL CAKE.
MISS M. BIDDLE, PHILADELPHIA, PA.
One lb. butter, 1 lb. sugar, 1 lb. flour, 12 eggs, 1 lb. stoned
raisins, ¾ lb. citron, 1 lb. blanched almonds, one nutmeg, wineglass of
sherry.
LITTLE POUND CAKES.
MISS M. BIDDLE, PHILADELPHIA, PA.
One and one fourth cups of flour, 1 cup of sugar, ½ cup of butter, 4
eggs, 1 teaspoonful of baking powder, 2 teaspoonfuls of cream.
MARGUERITES.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Rub together 1 lb. 6 oz. sugar, 1 lb. 6 oz. butter till very light.
Beat 8 eggs till very thick, leaving out the whites. Sift 2 lbs.
flour into the eggs, butter and sugar. Have a teaspoonful of mixed
spices--cinnamon, mace and nutmeg--to a half glass of rose water. Stir
the whole well, and roll it out about a half an inch thick. Then cut
out your cakes, and bake a few minutes. When they are cold, spread each
with peach preserves. Beat the whites of 4 eggs very light, and add ½
lb. powdered sugar to make them as thick as icing. Flavor with lemon
juice or rose water, and with a spoon spread it on the cakes high in
the center. Put the cakes again in the oven, and when they are of a
pale brown they are done.
DEWEY CAKE.
_Contributed by Mrs. Prescott Adamson, Germantown, Pa._
Three eggs, ½ cup butter, 1½ cups sugar, 2 cups flour and 2 teaspoons
baking powder, 1 cup milk. Bake in 3 jelly tins. Mixture for the
layers: 2 tablespoons water, ½ cup powdered sugar. Simmer at the back
of stove until it becomes stringy. Beat whites of 3 eggs stiff, and
then add to syrup and beat until cool, then add 1 cup chopped figs,
1 cup English walnuts, 1 cup seedless raisins. Ice the top with 3
tablespoons powdered sugar mixed with lemon juice to make a soft paste.
It should not be hard.
GINGERBREAD.
DR. MEIGS, PHILADELPHIA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Three lbs. of flour, ½ lb. of butter, 2 tablespoons soda. Rub butter,
flour and other ingredients together and mix with as much molasses as
will make a dough. Roll into thin sheets, cut in any shape you fancy
and bake in moderate oven.
BLUEBERRY CAKE.
PHILADELPHIA, PA.
For two sheets of cake take a cupful of sugar, a tablespoon of
butter, an egg, 3 cupfuls of blueberries, or more if you choose, a
cupful of milk, 2 cupfuls and a half of sifted flour, 3 teaspoons of
baking powder and a light grating of nutmeg. Rub the butter and sugar
together. Break the egg upon this mixture, and beat thoroughly; then
add the milk, and next the flour in which nutmeg and baking powder have
been mixed. Beat quickly and vigorously, and afterwards stir in the
berries very gently. Pour into buttered pans and bake in a rather hot
oven for 35 minutes.
SOFT GINGERBREAD.
_Contributed by Mrs. E. W. Clark, Germantown, Pa._
One egg beaten light, 1 cup of sugar house molasses, 5 teaspoons of
melted butter. Beat them well together. Into 1½ cups of flour mix 1
teaspoon of ginger and two of cinnamon. Sift into mixture and stir
well, add ½ cup of hot water into which has been dissolved 1 even
teaspoon of soda. Bake on buttered paper.
ENGLISH TEA CAKE.
_Contributed by Mrs. Prescott Adamson, Germantown, Pa._
Two tablespoonfuls butter, ½ cup sugar, 2 eggs, 2 cups flour, 2
teaspoonsful of baking powder sifted in with the flour, enough milk to
make a cake batter, 1 cup currants, 1 pinch salt. Bake in pie plates
(this makes two), cut open and butter hot.
SOFT GINGERBREAD.
_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._
One cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour cream, 3½
cups flour, 3 eggs, 1 teaspoonful baking soda dissolved in hot water, 1
tablespoonful cinnamon, 1 tablespoonful ginger.
RICE CAKE.
MISS M. P. CONNELLY, PHILADELPHIA, PA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One half lb. butter, 1 lb. sugar, 8 eggs, 1 wineglass brandy, 1 nutmeg,
¾ lb. rice flour, whites and yolks of eggs to be beaten separately.
CIDER CAKE.
_Contributed by Mrs. Ellen Upton Philler, Philadelphia, Pa._
Three cups flour, 2 cups sugar, 1 cup butter, 1 teaspoonful soda
dissolved in a cup of cider, cloves and ginger. Very good when made
right.
NEW YEAR CAKE.
MISS CATHERINE BISHOP, ORANGE, N. J., (1745).
_Contributed by Miss F. Virginia Baldwin, West Orange, N. J._
Take ¾ lb. of butter, 1¼ lbs. of sugar, ½ pint of water poured boiling
on the sugar, 1 teaspoon of saleratus, carraway seeds to taste; 3½ lbs.
of flour.
CUP CAKE.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One cup butter, 1½ cups sugar, 3 cups flour, 4 eggs well beaten, 1 cup
milk, ¾ teaspoonful baking powder, the juice of one lemon, and nutmeg
to taste.
JUMBLES.
MRS. CATHERINE LEAF SMITH, READING, PA., (1880).
_Contributed by Mrs. J. J. Frailey Smith, Philadelphia, Pa._
One lb. flour, 1 lb. sugar, ½ lb. fresh butter, 2 eggs, 2
tablespoonfuls brandy. Beat together. Roll in sugar and cinnamon and
bake in slow oven. Carraway seed may be added if liked.
ENGLISH CAKES.
MRS. CATHERINE LEAF SMITH, READING, PA. (1800).
_Contributed by Mrs. J. J. Frailey Smith, Philadelphia, Pa._
One half lb. sugar, ½ lb. butter, 1 lb. flour, ½ lb. currants, 3 eggs.
Little nutmeg and water. Mix well and drop from spoon on buttered paper
pans. Bake in hot oven.
GINGERBREAD.
_Contributed by Mrs. Clara Lee Pollard, Montgomery, Ala._
One coffee cup New Orleans molasses, 1 coffee cup of butter, 1 coffee
cup of sour milk, 2½ cups brown sugar, 5 cups of flour, 4 eggs, 2
teaspoons soda, 2 tablespoons ginger, ½ teacup of whiskey. Figs and
raisins cut fine and added, are very nice.
MRS. ROOSEVELT’S RECEIPT FOR SPICE CAKE.
_Contributed by Mrs. Theodore Roosevelt._
One cup butter, 2 cups sugar, 1 cup milk, 4 eggs, 4 cups flour, 2
teaspoonfuls Royal Baking Powder, 1 teaspoonful ground cinnamon, ½
teaspoonful nutmeg.
SAND TARTS.
_Contributed by Mrs. M. Kim Miller, New York._
One and one fourth lbs. flour, ¾ lb. butter, 3 eggs beaten separately,
1 lb. sugar, either nutmeg or cinnamon flavor. Place almonds on top
after rolled out thin.
NEW YEAR’S CAKE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA. 1870.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two lbs. of flour, 1 lb. of sugar, ½ lb. of butter, 1½ tea cups of
milk, ½ teaspoon of pearl ash, 1 oz. of caraway seed.
HARD GINGERBREAD.
_Mrs. Oliver Hastings, Cambridge, Mass._
One cup of butter, 3 of sugar, 4 of flour, 1 of milk, teaspoonful of
soda, 5 eggs, juice and peel of 1 lemon.
FILLINGS FOR CAKES.
FILLING.
MRS. L. M. WARFIELD, SAVANNAH, GA.
_Contributed by Miss Hill, Bryn Mawr, Pa._
Soft white icing, 1 pt. grated cocoanut, 1 lb. English walnuts (weighed
in shells), one third lb. seeded raisins (chopped), 1 large bunch
Malaga grapes, seeded and quartered. Add this to well beaten whites of
3 eggs to which has been added 1 cup of sugar.
ICING.
MRS. E. S. ELLIOTT, SAVANNAH, GA.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Three eggs, 1 cup water, 3 cups sugar. Beat very light the whites of 3
eggs. Put sugar and water on to boil and let cook without stirring at
all until on dropping a little from the spoon it flies in the air. Then
it is done and ready to be taken off and poured slowly on to the beaten
whites, beating them all the time it is being poured. Season with
vanilla and continue beating until the icing is thick enough not to run
when put between the layers of cake.
FILLING.
MISS MARY SAVAGE JONES, SAVANNAH, GA.
_Contributed by Miss Hill, Bryn Mawr, Pa._
One pt. milk. 4 even tablespoonfuls of sugar, 1 egg, 2 tablespoonfuls
of flour, moistened in a little cold milk. Stir until very thick, and
put by to cool. Flavor to taste. This is nice served with cream.
FILLING FOR MARSHMALLOW CAKE.
MRS. WHITTLE, SAVANNAH, GA.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Boil 2 cups of sugar with 1 cup of water, until it ropes. Just before
removing from the stove, add ½ lb. of marshmallow broken into bits.
Pour this gradually into the well-beaten whites of two eggs. Beat
continuously until nearly cold.
FILLING FOR CARAMEL CAKE.
MRS. WHITTLE, SAVANNAH, GA.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Three cups brown sugar, 3 tablespoons butter, 1 cup sweet milk. Mix
well. Put on the fire and stir constantly until very thick. Then add 2
teaspoons vanilla. Beat until almost cold. Chopped nuts may be added
while beating if desired.
FILLING.
MRS. L. M. WARFIELD, SAVANNAH, GA.
_Contributed by Miss Hill, Bryn Mawr, Pa._
Grated rind and juice of 2 lemons, ½ cup of butter, yolks of 3 eggs, 1
cup of sugar. Beat butter, sugar and eggs together thoroughly and cook
until it thickens. Use the whites of the eggs for frosting.
PICKLES.
PICKLE.
Virginia housekeepers have always been noted for their pickles, and
their receipts are good, old, and tried ones. After all, a decade
brings around its customs, modified. In an old history which I have
recently read an account is given of the old days and entertaining at
Mount Vernon, and mentions that just before dinner was announced the
old butler would pass pickle with the mint juleps. So now before dinner
we have an olive in our cocktail.
SUE MASON MAURY HALSEY.
_Mrs. James T. Halsey._
The following receipt is from my Great-Aunt’s cook-book, Miss Mary
Harlan Pyle, of West Chester, Pa., which book probably belonged to my
Great-Grandmother, Mrs. Tiba Pyle, of West Chester, Pa.
OLD VIRGINIA PICKLE.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa._
One half pk. of ripe tomatoes, ½ pk. green tomatoes, 1 small head of
cabbage, 1 doz. onions, ½ doz. red peppers, ½ doz. green peppers,
½ lb. celery chopped fine. Salt well and let stand 24 hours, drain
thoroughly, cover with best cider vinegar and boil 1 hour; add 1
cup of grated horseradish, 2 tablespoonfuls white mustard seed, 2
tablespoonfuls of brown mustard seed, 1 tablespoonful powdered cloves,
1 tablespoonful allspice, 1 tablespoonful ground mustard.
AUNT C.’S CHOW CHOW.
Private recipe 75 years old.
_Contributed by Mrs. Louis R. Lemoine, Philadelphia, Pa._