White peaches, free stones, brush the down off, stick each with a
large needle in several places and put in cold water to cover them,
put kettle on moderate fire, keep it scalding hot without boiling,
until the fruit will yield to the touch, then put them carefully with a
skimmer into cold water, let them remain 10 minutes, then drain, then
cover with fresh water and remain 15 minutes, drain again and cover
lastly with cold, and stand 10 minutes. Take ¾ lb. sugar to each lb. of
fruit, one small teacup of water to each lb. of sugar; put on fire and
boil until thick, then add an equal quantity of white brandy and pour
over fruit.
FIG PRESERVES.
MRS. GABRIEL BENOIST SHIELDS (NEE CATHERINE SURGET, OF NATCHEZ,
MISS. 1817).
_Contributed by Miss Louise Puquet du Bellet, of Natchez, Miss._
Take figs nearly ripe. Cut them across on the top in the form of a
cross. Let them remain in strong salted water for 3 days, changing
water every day. After 3 days boil them in fresh water with grape
or fig leaves until quite green. Then put in cold water for 3 days,
changing water twice daily. After this add 1 lb. of white sugar to each
lb. of figs, and put on to boil for a short while. Remove from the
fire and put aside for a day or two, after which add 2 or more lbs.
of sugar, and boil again until done. While the figs are boiling, add
either sliced lemon or root ginger to your taste.
PRALINES--CREOLE.
_Contributed by Mrs. G. H. Ellerbe, New Orleans, La._
Eight cups of sugar, 8 cups of chopped pecans, 2½ cups of water. Let
sugar and water syrup and come to a boil, cook until it ropes, then
add nuts and stir until cool. A few drops of vanilla may be added if
desired.
TO PRESERVE QUINCES WHITE.
MISS GIBBS, OF BOSTON, SEPTEMBER 24TH, 1812.
_Contributed by Mr. & Mrs. John Cadwalader, Philadelphia, Pa._
To three pounds of loaf sugar put 3 half pints of water and whites
and shells of 3 eggs, boil and skim well, until it is clear, and put
the quinces on the fire in cold water; let them simmer until they are
tender, let them cool a little, pare them with a sharp knife, cut them
in quarters, take out the core and all hard or bruised parts; put the
quinces in the preserving pan with syrup enough to cover them, allowing
for evaporation; cover the preserving pan until they begin to boil,
then uncover them and skim them constantly, till they look transparent,
when they will be done. Pour a little syrup in the bottom of the jar,
then put a slice of quince, then pour a little syrup, and so on until
the jar is nearly filled. The remainder of the syrup should be boiled
the next day and poured over the quinces.
YELLOW TOMATO PRESERVE.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
One lb. of sugar to 1 lb. of tomatoes, and ¼ pt. of water for each
pound. Flavor with sliced lemon which has been boiled before slicing,
and ginger root. Tomatoes may be strained or not, as one pleases, but
skin the tomatoes. Make syrup of water and sugar. When boiling add
tomatoes and lemon slices and ginger. Boil till clear, then remove
fruit and boil syrup until thick.
PECAN MACAROONS.
MRS. OLIVER BONSH, AUSTIN, TEXAS.
_Contributed by Mrs. Robert L. Pollard, Austin, Texas._
Three fourths of a lb. of pecans cut in bits, ½ lb. light brown sugar,
3 eggs, whites only, a little cinnamon; whip eggs, add sugar and nuts.
If eggs are large, add more pecans. Bake on paper in cool oven nearly 2
hours.
MARSHMALLOWS.
_Contributed by Miss Josephine B. Meeks, Orange, N. J._
Dissolve ½ lb. of clear white gum arabic in 1 pt. of water. Strain and
add ½ lb. of refined sugar, place over the fire and stir constantly
until sugar is dissolved, and the mixture has become like honey. Then
add the whites of 4 eggs previously beaten. Keep stirring the mixture
until it becomes thin and does not adhere to the fingers. Flavor with
rose or vanilla and pour into a pan dusted over with powdered starch.
When cool divide into squares.
PECAN KISSES.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Take 1 jelly glass of pecan kernels, having the nuts as nearly in
halves as possible. Into the white of 6 eggs put 14 tablespoons of
granulated sugar. Have the spoons a little more than level full. Mix
sugar and eggs well and beat thoroughly, long and well, until they are
stiff enough and will stand on paper without running. Beat in lightly
the pecans and drop on smooth brown paper and bake in a moderate oven.
BRANDY STRAWBERRIES.
MISS MARIE LOUISE HOXIE, PHILADELPHIA, PA., 1858.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
One lb. of sugar to 1 lb. of fruit, boil 3 to 5 minutes. To 7 lbs. of
fruit, 1 pt. of brandy after it cools.
GINGERED PEARS.
GRANDMA MINOR.
_Contributed by Miss Katharine Willcox, Westport, Conn._
Eight lbs. sliced pears (thin), 4 lbs. sugar or less (3 lbs.), 1 cup
water, juice of 4 lemons, and rinds cut thin, ⅛ lb. green ginger root
in pieces. Cook until thick as marmalade.
WINE JELLY.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One pt. good sherry or Madeira, 1 lb. sugar, whites and shells of 4
eggs, 2 oz. isinglass, juice of 4 lemons, rind of 1 lemon. Last of all
add 3 pints of boiling water, and let it come to a boil. When it does
so, boil for 15 minutes, take out the egg shells and strain through a
thick woolen jelly bag until clear. Pour in moulds and put away to cool.
GRAPE JAM.
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Six lbs. grapes, 2 lbs. raisins, 4 lbs. sugar, 4 large oranges. Boil
the grapes (the pulp) until soft enough to rub through a colander, then
add to skins and boil 10 minutes, then add sugar and cook 20 minutes,
then add raisins and orange peel, and cook all together until jellied.
The raisins must be seeded and chopped, and only the yellow rind of the
orange chopped fine. This is really a recipe for tart plums.
ORANGE MARMALADE.
M. E. LEAGER, GODERICH, LAKE HURON.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
Thirteen oranges, 4 lemons, 8 lbs. of sugar. Slice very thin right
through the fruit. Take out the seeds in slicing. Put in a stone jar
and add 4 qts. of water. Let it stand for 36 hours, then boil 1 hour
and a half. Add sugar and boil for 1 hour, when it should jelly. Do not
use ends of fruit.
COUSIN MARION’S GREEN TOMATO PRESERVE.
To a pound of tomatoes, ½ lb. of sugar and a lemon. To each 7 lbs. of
tomatoes, 2 oz. of green ginger. Slice tomatoes and lemons, put sugar
and all together, boil until _nicely_ soft, add a very little
water.
CARAMEL ALMONDS.
ADELAIDE Y. CHILTON, GODERICH, LAKE HURON.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
Blanch a cupful of almonds and add to them 2 tablespoonfuls of melted
butter. Place the cup on the back of the range for an hour, then drain
the nuts and spread in a shallow pan. Cook them in a moderate oven for
about 15 minutes. Put 3 tablespoonfuls of sugar in a frying pan and
stir over the fire until the sugar turns liquid. Instantly add the
browned almonds and stir for half a minute. Spread them on a plate to
cool.
PEACH LEATHER.
_Contributed by Mrs. Susan Lymar Morris Bruce, Chestnut Hill, Pa._
A FAMOUS OLD SOUTHERN RECEIPT.
Take a peck of soft free stone peaches, pound them, press the pulp
through a coarse sieve and to 4 qts. of pulp add 1 pt. of good brown
sugar. Mix them well together and boil about 2 minutes. Spread the
paste on plates and put them in the sun every day until the paste on
plates looks dry and will leave the plates readily by passing a knife
around the edge of the cakes. Dust some white sugar over the rough side
and roll them up. Like sweet wafers, if kept in a dry place they will
keep for several months. If weather is hot, three days will dry them.
PECAN KISSES.
MRS. PHILIP HARDING, VICKSBURG, MISS.
_Contributed by Mrs. Robert L. Pollard, Austin, Texas._
One jelly glass of kernels, into the whites of 6 eggs put ¼ tablespoon
granulated sugar, a little more than level full, and beat until stiff
enough to drop on paper without running. Add broken nuts and bake in
moderate oven. It is best to turn baking pans upside down while baking.
CHOCOLATE CARAMEL.
_Contributed by Miss Caroline Duer, New Jersey._
One half lb. of Baker’s chocolate, ⅜ lb. butter, 1 cup cream, 2½ cups
molasses, 2½ cups chop chocolate, add sugar and cream, mix them and put
on to boil, adding butter from time to time. Boil about 20 minutes, or
when brittle when dropped in water. Flavor with vanilla at last.
TO PRESERVE QUINCES.
MRS. SAMUEL POWEL, PHILADELPHIA, PA. (1800).
_Contributed by Mr. & Mrs. John Cadwalader, Philadelphia, Pa._
Pare and core the quinces, then put them in cold water, and let them
coddle for about ½ hour; take them out, and to 5 lbs. of quinces allow
4 lbs. of sugar, which must be wetted with a little water and well
skimmed; then put your quinces in and cover them very close till they
are boiled enough. Tie a few seeds in a piece of rag, and boil them
with the syrup; it will help to thicken it. Reserve ¾ lb. sugar, which,
when the quinces are boiled enough, you add to the syrup.
MINT CREAM.
MRS. ELWOOD NEWTON, MANITOU, COL.
_Contributed by Mrs. Robert L. Pollard, Austin, Texas._
One lb. of sugar, 6 tablespoons of water, one-third teaspoon cream
tartar, 6 drops oil of peppermint. Boil 3 minutes, add cream of tartar
and peppermint, removing from fire and stir until it creams. Drop on
oil paper.
CARAMELS.
MARY RICE.
_Contributed by Miss Josephine Barry Meeks, Orange, N. J._
One cup of grated Baker’s chocolate, ½ teacup of milk, 2 cups of brown
sugar. Piece of butter size of walnut. Boil hard for 15 minutes in a
flat pan and test by dropping in cold water.
DAINTIES.
CHEESE FONDU AU GRATIN.
_Contributed by Miss Josephine Barry Meeks, Orange, N. J._
Soak a cupful of dry bread crumbs for 15 minutes in 2 cupfuls of hot
milk. Dissolve a generous pinch of soda in the milk while heating. Stir
into this paste 3 well beaten eggs, a tablespoonful of melted butter,
a pinch of cayenne and a saltspoonful of salt. Lastly, beat in rapidly
a cupful of grated cheese. Pour into a greased pudding dish, strew dry
cracker crumbs on top, stick bits of butter in them, dust delicately
with cayenne pepper or paprika, and bake in quick oven, covered, for 15
minutes. Then uncover and brown lightly. Send to table at once, as it
falls very soon. While puffy and hot it is most delicious.
WELSH RAREBIT.
Half lb. of cheese, 2 eggs, a speck of cayenne, a tablespoon of butter,
½ teaspoon mustard, ½ teaspoon of salt, ½ cup of cream. Break the
cheese in small pieces, put it and the other ingredients in bright
saucepan which put over boiling water. Stir until the cheese melts,
then spread the mixture on slices of crisp toast. Serve immediately. A
cup of ale or beer can be used instead of cream.
CREAM SANDWICHES.
MRS. W. D. CLEVELAND, HOUSTON, TEXAS.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas._
Grate a plate of ham or tongue. Boil 3 eggs half an hour and drop
in ice water. When thoroughly cold mix the yolks to a cream with a
tablespoon of fresh butter and enough cream to make it smooth paste.
Add meat seasoning with a pinch of dry mustard and a dash of cayenne
pepper. Cut crust from bread and slice thin.
CHEESECAKE.
A very old receipt, used by Mrs. George D. Wetherill with success.
_Contributed by Mrs. Morris Hacker, Philadelphia, Pa._
Take ¼ lb. butter, ¼ lb. sugar, beat to a cream one wineglass of wine
and one of brandy, yolks of 4 eggs beaten light. To a small dipperful
of cottage cheese take one tumbler of cream and beat together, then
add to the latter. Stir in ½ lb. stale cake crumbs, sponge cake, pound
cake, or any good cake, the richer the better your pie will be, whites
of 4 eggs beaten to a snow, one small nutmeg, little cinnamon and
grated lemon rind to taste. Spread very thick on a single crust, and
this will be enough for two pies or one cheesecake. The white of the
eggs are to go into the cheesecake and not on top.
CALVES’ FOOT JELLY.
MRS. TOLAND, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey._
Boil the feet in about a gallon of water to each set, until clear of
the bone. Strain and stand away until the next day. Then wipe the stock
with a cloth or tissue paper, after carefully skimming off all grease,
so that no particle remains, and measure your firm stock jelly. To each
qt. of stock allow 1 scant lb. of sugar, 1 pt. of wine, the juice of 3
lemons, and the rind of 2, peeled thin, and the whites of 2 eggs with
the shells. Put on stock, sugar and lemon juice; as soon as it is hot,
throw in the eggs to clear it; boil about 10 minutes; throw in the
wine, bring to a boil once, then drip through a bag.
DAFFODIL SANDWICHES.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Slice bread very thin, cut with a cake cutter with a hole in the center
about the size of a thimble. Fill with lettuce, cream cheese and
mayonnaise dressing.
TO MAKE CREAM CHEESE.
WESTOVER, VA., OCTOBER 30TH, 1787.
_Contributed by Mr. & Mrs. John Cadwalader, Philadelphia, Pa._
Take 5 pts. of new milk and warm it. Then add to it 5 pts. of cream,
with 2 tablespoonfuls of rennet. When it is sufficiently turned you
press it, and in 2 or 3 days it can be eaten.
NEW ORLEANS COFFEE BRULO.
FROM “ANTOINE OF NEW ORLEANS”.
_Contributed by Houston Eldredge, Fortress Monroe, Va._
A tray is brought to the hostess bearing a coffee urn, a silver bowl
with a wide mouth, a small ladle, a little flask of brandy, a small
dish of loaf sugar, another of whole spices, and still another with the
peel of a mandarin orange minced fine.
Put in the bowl a lump of sugar for each person, a tablespoonful of
whole cloves, three stalks of cinnamon broken up, and the orange peel.
Cover all this with the brandy, light it, let it burn, stirring it
occasionally.
When the flame disappears, pour in the coffee, which must be black and
strong, till the bowl is full. Stir once more and ladle out the brew
into coffee cups.
The only thing to make this a complete success is the wide mouthed
bowl. Be sure to use one in which the heat is not confined.
ITALIAN CHEESE.
_Contributed by Miss Katharine Willcox, Westport, Conn._
Boil a knuckle of veal. When perfectly cooked, strain the liquor,
remove the fat, take out the bones, chop the meat fine, add 1 grated
nutmeg, ½ oz. each of cloves, allspice and pepper. Put the mixture on
the fire to simmer gently, and when the liquor becomes jelly, pour into
a mould, and let it remain until the next day. You may line the mould
with hard boiled egg cut in slices.
FOR THE SICK.
CAUDLE (LONDON, 1855).
_Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa._
It is made in various ways. Make a fine, smooth gruel of half grits;
strain it when boiled well, stir it at different times till cold. When
to be used, add sugar, wine, and lemon peel with nutmeg. Some like a
spoonful of brandy besides the wine, others like lemon juice.
Or, boil ½ pt. of fine gruel, with a bit of butter the size of a
nutmeg, a large spoonful of brandy, white wine, and 1 of capillaire.
FOR THE SICK.
MULLED WINE (PHILADELPHIA, PA., 1850).
_Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa._
Half a pint of wine, ½ pint of water, 1 egg, sugar and nutmeg to taste.
Mix the wine and water together, let it boil. Beat the eggs in a pan,
pour them into the wine, then quickly pour the whole from one vessel
into another, 5 or 6 times.
CHEESE PATTIES.
MRS. HENRY PARKMAN, BOSTON, MASS.
Make white sauce of butter and flour, add milk and beaten yolk of 2
eggs, season, grate in American cheese, set away to cool. Make pastry
cases, and when ready to serve, beat your white of eggs light and fold
into cheese mixture. Put into cases and heat and serve immediately.
CHEESE STRAWS.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Half lb. of flour, ½ lb. grated cheese, ¼ lb. butter, a little salt and
½ small spoon of cayenne pepper. Roll out very thin and cut in little
strips. Bake quickly. Mix like pastry.
TOASTED CHEESE.
ENGLISH RECEIPT, 18TH CENTURY.
ELSIE CHAPIN, HOT SPRINGS, VA.
Grate 3 oz. of good cheese, mix it with yolks of 2 eggs and 3 oz. of
butter. Beat well, with dessertspoonful of mustard, some suet and red
pepper. Toast some bread in 2 inch narrow pieces, spread the mixture
very thickly upon it, put them in a covered pan and put in oven till
hot through. Then remove cover and let the cheese brown.
FOR THE SICK.
SAGO MILK (PHILADELPHIA, PA., 1850).
_Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa._
Mash ½ oz. of sago and soak it in a teacupful of cold water for an hour
or more. Drain it and add 3 gills of good milk. Put it over the fire
and let it simmer until the sago is entirely incorporated with the
milk. Sweeten it with white sugar. It may be flavored with vanilla or
nutmeg, if allowed by the physician.
CREAM CHEESE.
DR. HORACE HOWARD FURNESS, LINDEN SHADE FARM, PENNSYLVANIA.
_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._
Take 1 qt. of good cream, let it stand two days in a moderately warm
place, stirring in half a teaspoon of salt. Then put it in a piece
of cheese cloth and lay it on a plate on a porcelain lined colander,
covering it with another plate, on which put a weight. Leave it for 24
hours, then change the cloth. Do this a third time and it will then be
fit to use. It can be made more quickly of sour cream of 3 or 4 days.
WELSH RAREBIT.
_Contributed by Miss Annie S. Hammond, Providence, R. I._
Five large spoonfuls of milk, a good deal of soft fresh rich cream
Connecticut cheese, 2 oz. butter, 7 spoonfuls mixed mustard, red
pepper, and 1 egg put in at the last moment and stirred furiously.
MISCELLANEOUS.
HAIR TONIC. EXCELLENT.
_Contributed by Mrs. E. F. Griffiths, Philadelphia, Pa._
One package of sage tea steeped half a day slowly, then strain, add ½ a
pt. of whiskey and 25 grains of quinine. Use daily at night until hair
ceases to fall out.
_To Prevent Lockjaw._
Apply beef gall at once. Old and well known remedy or preventive.
_To Cure Diarrhœa._
Make a tea of strawberry leaves and drink it or chew them.
Also: ¼ glass of claret, ½ teaspoon grated nutmeg 3 times a day will
cure chronic trouble.
BARRY’S TRICOPHEROUS.
_Contributed by Miss Pauline Johnson, Strafford, Pa._
One qt. of alcohol, 1 oz. tincture of cantharides, 2 oz. compound
spirits of lavender, 5 oz. best castor oil. Shake well the three first
articles together, then add the oil, let it stand until well mixed,
shaking often. Rub into the scalp with a little piece of sponge two or
more times a week.
WASH FOR BLANKETS.
KATHARINE COMERFORD BARRY, NEW YORK (1746).
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Two large tablespoons of borax, 1 pint of soft soap, or dissolve hard
soap, into large tub of cold water. When dissolved, put in 1 pair of
blankets, let them remain all night. Next day rub them and rinse in two
waters, all cold. Put a little blue in second water; do not wring, but
hang out to dry from water.
MRS. JUDGE FREDERICK SMITH’S SALVE (1800).
Take a pound of Castile soap, slice it very thin, put it in a brass
skillet, to a pint of linseed oil; let it boil very well over a slow
fire, until it boils up like soap-suds, then take it off and let it
cool; then put it on again, add to it ½ lb. of red lead, and as much
white, both finely sifted, stirring all the while, and when it begins
to incorporate and turn brown, put into it 1 shilling’s worth of the
oil of amber; take care you don’t let it turn black; wet a table and
pour it on, and as soon as it cools make it up in balls. (Apply to
inflamed or hardened surface on body.)
MARGARET’S TRIED RECIPE FOR CHILLS AND FEVER.
_Contributed by Miss F. Virginia Baldwin, Orange, N. J._
One oz. Peruvian bark, 1 oz. cream of tartar, ½ oz. whole cloves, ½ oz.
cinnamon broken up, 1 pt. of port wine. Mix all together. Dose: One
tablespoonful 4 times a day.
CANADA THISTLE TEA.
Tops and leaves, 2 oz. of the thistles, 3 pts. of cold water. Put over
a slow fire and steep it to 1 pt., then strain and set to cool. Take a
small wineglass full 3 times a day about half an hour before each meal
for neuralgia in the face.
JEPTHA BALDWIN’S LINIMENT FOR ACHING MUSCLES.
1800.
_Contributed by Miss F. Virginia Baldwin, Orange, N. J._
Half pt. of alcohol, ½ pt. of spirits of turpentine, ½ pt. of vinegar,
1 egg broken into a bottle. To be well shaken before using.
REBECCA ELLIOTT’S CURE FOR COLD.
Half pint of Jamaica rum, ½ lb. of honey strained, 5c worth of “balsam
of fir.” Dose: One dessertspoonful 3 times a day.
MRS. EMLEN’S RECEIPT FOR EYE WATER.
TAKEN FROM MRS. LAWRENCE’S RECEIPT BOOK (1800).
_Contributed by Mr. & Mrs. John Cadwalader, Philadelphia, Pa._
For two quarts: Take 1 oz. of white vitriol and 4 scruples of sugar
of lead. Infuse them into 2 qts. of spring or snow water and shake it
every time you use it.
SAFE, SURE AND QUICK RELIEF FOR RHEUMATIC PAINS.
One lb. of washing soda in ½ bath tub of hot water. Soak the body in it
for 15 minutes or ½ an hour.
FOR ANTS.
_Contributed by Miss Pauline Johnson, Strafford, Pa._
Draw a line of chalk where red ants are, and they will not cross it.
Sprinkle borax inside the line, and you will soon be rid of them.
ADDITIONAL
RARE OLD RECEIPTS.
CONTRIBUTORS.
Mrs. Davis Carneal Anderson _Cincinnati, O._
Mrs. Ferree Brinton _St. Davids, Pa._
Mrs. Francis von A. Cabeen _Philadelphia, Pa._
Miss Clara Townley Chase _Philadelphia, Pa._
Mrs. De Courcey May _Baltimore, Md._
Mrs. George A. Dunning _West Chester, Pa._
Mrs. Lewis H. English _New Haven, Conn._
Mrs. Elizabeth Esling _Stuttgart, Germany_
Mr. Charles H. A. Esling _Stuttgart, Germany_
Mrs. George D. Fowle _Philadelphia, Pa._
Mrs. John C. Groome _Philadelphia, Pa._
Mrs. Anthony M. Hance _Philadelphia, Pa._
Mrs. James Haughton _Bryn Mawr, Pa._
Mrs. Charles F. Hinckle _Philadelphia, Pa._
Mrs. Elisha Howard _Providence, R. I._
Mr. C. Hartman Kuhn _Philadelphia, Pa._
Mr. John Lambert _Philadelphia, Pa._
Mrs. Charles M. Lea _Philadelphia, Pa._
Mrs. A. D. Lockwood _Providence, R. I._
Mrs. Charles E. Maud _Monterey, California_
Mrs. James Mauran Rhodes _Ardmore, Pa._
Mr. William Attmore Robinson _Philadelphia, Pa._
Mrs. Frank Samuel _Philadelphia, Pa._
Mrs. Wm. Carpenter Scott _Ardmore, Pa._
Mr. Jonathan Dickinson Sergeant _Philadelphia, Pa._
Mrs. Robert W. Stuart _New York City_
Mrs. John Swan _Baltimore, Md._
Mrs. Fred’k Sylvester _Haverford, Pa._
Miss Anne H. Wharton _Philadelphia, Pa._
RARE OLD RECEIPTS.
LADY BALTIMORE CAKE.
_Contributed by Mrs. Edith Lockwood Danieldson Howard, Mrs. Elisha
Howard, Providence, Rhode Island._
1½ pounds sugar, 3 eggs, 1½ pounds flour, 1½ tumblerfuls of water,
1¼ pounds butter; cream butter and sugar together, add one egg at a
time, beating vigorously; add one-half the flour, then the water, and
then the rest of the flour. When all are well mixed, add 1 teaspoonful
baking powder. This makes three large round cakes.
Filling--One cup chopped raisins, 1 cup English walnuts, broken up. Mix
in boiled icing and spread between cakes, saving enough for the top of
cake.
Icing--Two tumblers sugar, 1 tumbler water. Boil till syrup will spin
like glass, then pour in the whites of 2 eggs well beaten; beat the
white till it thickens and put in the nuts and raisins. Flavor cake
with extract of almond, and icing with 1 teaspoonful of vanilla and 1
teaspoonful of rose.
YORKSHIRE MUFFINS.
_Contributed by Mrs. Davis Carneal Anderson, Cincinnati, Ohio._
3½ pounds flour, 1 cake of yeast, ½ ounce salt, 1 quart tepid water.
Mix together, beat twenty minutes. Set at night, beat down in the
morning; let rise again; beat down a second time; turn out on bed of
flour and with a spoon turn over in the flour. Grease the muffin rings;
set rings in a pan, fill with batter and let rise level with pan and
bake on top of range.
GINGER SNAPS.
_Contributed by Mrs. A. D. Lockwood, Providence, R. I._