teaspoonfuls soda, 2 teaspoonfuls yellow ginger, 1 heaping teaspoonful
salt. Put molasses, sugar, butter, ginger, soda and salt together in
a porcelain sauce pan and set on the fire, stirring till it boils and
keeping at the boiling point for five minutes. Pour off into a big bowl
and begin at once to stir in your flour (enough to make it as stiff as
can be rolled). Do it quickly, moulding it with your hand as it gums
too stiff for the spoon. It will not stick. Take what you can manage
at a time and roll out very thin on a floured bowl. Cut it in small
rounds, lay in shallow pans and bake immediately.
THE ORIGINAL FISH HOUSE PUNCH.--1732.
The Schuylkill Fishing Company, organized in 1732 as “The Colony in
Schuylkill.” In 1871 “The Colony in Schuylkill” became “State in
Schuylkill.” The club exists to-day, and is generally spoken of as the
“Fish House.” It is at Cornwell’s Station, New York Division, Penn. R.
R., Bucks Co., Pa.
_Contributed by Agnes P. Roberts Groome, Mrs. John C. Groome,
Philadelphia, Pa._
2 qts. of Jamaica Rum, 1 qt. brandy, 1 qt. lemon juice, 1 gill of peach
brandy, ¾ of a lb. of loaf sugar, 10 lb. block of ice. Dissolve the
sugar in 1 qt. of cold water, add the lemon juice, and place in bowl,
add the liquor, which has been previously mixed, then the ice, and
allow to brew for two hours, occasionally ladling the punch over the
ice.
MUFFINS IN RINGS.
_Contributed by Mrs. Lewis H. English, New Haven, Conn._
Two cups flour, one cup milk, one egg, one tablespoonful sugar, one
tablespoonful melted butter, pinch of salt, two teaspoonfuls baking
powder. Bake on griddle in rings.
GRAND BOUILLON.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
Put into a large pot a piece of beef and the scraps and parings of
butcher’s meat, such as beef, veal, mutton, and add to these carcasses,
feet, necks, etc., of the poultry and game which have been prepared for
cooking; season with a few turnips, 6 or 8 carrots, the same of onions,
a clove of garlic, 3 to 6 cloves, a bunch of pot-herbs, and a little
salt.
Put the pot, not quite filled with water, to a slow fire, skim it
gently, and after every skimming, fill it up with cold water until
it is perfectly limpid. Upon this Grand Bouillon will depend the
excellence of your sauces and soups, for, when well prepared, it is the
mother which is to nourish everything. Let it cook gently many hours,
then strain it through a napkin dipped in hot water, and put it in a
cool place to use as required. When used for stews, add a little wine,
ketchup, soy, etc., to please your taste. The articles to be cooked
must be browned in a casserole with butter.
STEWED FISH.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
2 large fish, ¾ lb. butter, 1 bottle of claret, 1 wine glass Madeira
wine, 3 tablespoonfuls of flour, ½ teacup of catsup, 2 onions sliced,
a little mace, cloves, nutmeg and parsley. Brown the fish in butter,
before stewing, and mix the flour and butter before putting them in the
pan.
WASHINGTON CAKE.
VALERIAN SPENCER FULLERTON.
_Contributed by Mr. John Lambert, Philadelphia, Pa._
1¾ lbs. flour, ¾ lb. butter, 1½ lbs. sugar, 1 pt. milk, 10 eggs, 1
glass brandy, 1 nutmeg, 12 cloves, 1 lb. currants, 1 lb. raisins, 1
teaspoon Pearl ash dissolved in brandy.
DELICIOUSLY STICKY SPONGE CAKE.
EMELINE IUNGERICH FOWLE.
_Contributed by Mrs. George D. Fowle, Phila., Pa._
Take 6 eggs, and their whole weight, in powdered sugar. Break them, and
keep yolks and whites apart. Take ½ their weight of sifted flour, the
juice and grated rind of 1 lemon, unless a stronger flavor is desired,
then use 2 lemons. Beat the yolks and sugar together, until very light.
Beat the whites until they are so light and dry, that you can turn the
dish upside down.
Add the lemon juice to the yolks and sugar, then half the flour, and
⅔ of the whites of the eggs. Put them with the yolks and sugar, in a
bowl, and mix all together with a wooden spoon. Then add more flour,
but do not use all the flour, if the batter is thick, for if too thick,
it will make the sponge solid.
The batter must drop evenly from the spoon. Then stir in lightly, on
the top, the rest of the whites of the eggs, to make a light crust.
Bake in a moderate oven twenty or twenty-five minutes. Grease the pans
thickly with butter, as it makes the crust crisp. If the oven is too
hot, the cake will puff up, and become dry and brown, and the crust
will not form. The success depends upon the mixing and baking.
PASTE PUDDING.
_Contributed by Lina S. Ives Brinton, Mrs. Ferree Brinton, St.
Davids, Pa._
Place 1 pt. of milk on the fire until at the boiling point. Then, take
3 tablespoonfuls of flour, stir it to a paste into the cold milk, add
it very gradually to the boiled milk, stirring it for a few moments to
thoroughly cook the paste and sweeten to taste. Take from the fire,
and when cool add a tablespoonful of butter and 3 beaten eggs beaten
together, also a generous glass of sherry, or brandy, and 10 large
seeded raisins. Pour into pudding dish lined with rich pie paste, and
bake until pudding rises in the middle.
“RAMEQUIN.”
_Contributed by Augustine Mellet Haughton, Mrs. James
Haughton, Bryn Mawr, Pa._, Daughter of Madame Mellet Craux,
La Bourdonnette on Lake Leman. Lausanne, Suisse, 1830.
½ lb. of grated cheese, 1½ pts. milk, 1 tablespoonful flour, 5 eggs,
salt and pepper to taste. Boil the milk, add the flour, let it boil up,
add the cheese, the eggs (the whites beaten stiff), beat thoroughly,
strain it, season it and pour on pastry prepared for small tarts. Bake
in a quick oven.
BISCOTINS IN CHOCOLAT.
_Contributed by Augustine Mellet Haughton, Mrs. James
Haughton, Bryn Mawr, Pa._, Daughter of the Rev. Victor
Mellet, Oron, Canton de Vaud, (Suisse) Vaud, bounded on the
south by Lake Leman with the Castle of Chillon of historical
fame.
2 whites of eggs, ½ lb. sugar, 2 ounces grated chocolate. Beat eggs to
a stiff froth, add the sugar. When thoroughly mixed, add the chocolate.
Then lay it by spoonfuls on paper powdered with sugar or greased. Put
in moderate oven.
MARLBOROUGH PUDDING.
MRS. S. B. HACKER.
_Contributed by Clara Townley Chase, Philadelphia, Pa._
12 tablespoons strained apples, 12 sugar, 12 wine, 6 melted butter, 4
beaten eggs, the juice and rind of 1 lemon, ½ pint milk, ½ nutmeg. Bake
in a moderate oven.
The above receipt has always been spoken of in our family as the
“famous Marlborough Pudding.” That is the way I have heard my father
and grandfather speak of it. So I contribute it to your book. It was
handed down by my great-aunt, Mrs. S. B. Hacker.
ENGLISH APPLE DUMPLINGS.
_Clara Townley Chase, Philadelphia, Pa._
½ lb. suet to 1 lb. flour, make a paste of this suet to be chopped
fine, cut apples in thin slices, put inside each dumpling heaping
teaspoon of sugar, a little lemon peel and a pinch of grated nutmeg.
Grease the dish well and place the dumplings all around, spread some
nice drippings over the dumplings, then pour sugar (light brown)
thickly on, placing a large quantity in bottom of dish and one pint
of water, as soon as they commence to brown, begin to baste, doing so
frequently, serve on flat dish.
The above receipt is an old English receipt of my grandmother’s, Mrs.
Samuel Hart, who was an English woman.
TARTE À LA POMPADOUR.
CHARLOTTE AUGUSTA BROWN.
_Contributed by Mrs. Charles M. Lea, Phila., Pa._
2 cups of minced chicken, 2 tablespoonfuls of butter, 2 bay-leaves,
thyme, and the juice of 1 lemon, salt and pepper to taste. Soak
macaroni until it softens, place in the bottom of a bowl, lining it,
fill with the mixture, and cook for one hour, as if it were a custard.
Serve with rich tomato sauce.
RECEIPT FOR ORDERLY DOMESTIC MANAGEMENT.
“Selected.”
_Contributed by Mr. Jonathan Dickinson Sergeant, Philada., Pa._
Let the mistress of the house take 2 lbs. of the very best
self-control, 1½ lbs. of justice, 1 lb. of consideration, 5 lbs. of
patience, and 1 lb. of discipline. Let this be sweetened with charity;
let it simmer well, and let it be taken daily,--in extreme cases in
hourly doses--and be kept always on hand; then the domestic wheels will
run quite smoothly.
NORMANDY FISH.
Grandmother Mrs. Samuel Hart.
_Contributed by Clara Townley Chase, Philadelphia, Pa._
5 lbs. of fish, various kinds, clear of bone and skin. Put 5 oz. of
butter into an earthenware dish, and set on the coals, when the butter
is melted, add from the dredger a dessertspoonful of flour, stirring
the while, then a pinch of grated nutmeg, salt, pepper, black and
red, but little of the latter, a dessertspoonful of chopped parsley
and a tablespoonful of mushroom catsup. Then put in your fish, cut in
pieces as large as two fingers. Pour on the whole a glass of sherry or
Madeira, and a small wineglass of good French brandy. Cover your dish,
put dough all around the edge of cover to keep in steam, and then put
the dish in a moderate oven. When done, serve in dish in which cooked,
put in a tablespoonful of Tarragon vinegar.
SUGAR BISCUITS.
MRS. WIDDIFIELD.
_Contributed by Sarah Biddle Cabeen, Mrs. F. von A. Cabeen,
Philadelphia, Pa._
3 lbs. flour, ¾ lbs. butter, 1 lb. sugar, 1 qt. of sponge. Rub the
flour, butter, and sugar together. Then add the sponge with as much
milk as will make a soft dough. Knead well and replace it in the pan to
rise. This must be done in the afternoon.
Next morning knead lightly, make it into small cakes about the size
of a silver dollar, and ½ inch in thickness. Place them on slightly
buttered tins, one inch apart each way, set them in a warm elevated
place to rise. When light, bake them in a quick oven. When done,
wash them over with a little water, not having the brush too wet, or
sprinkle sugar over them if not for immediate use. Let them remain on
the tins to cool.
RACAHOÛT.
EDWARD ROBINSON--1840.
_Contributed by Mr. John Lambert, Philadelphia, Pa._
½ lb. fine chocolate, ¼ lb. arrowroot, ¼ lb. ground rice, ¼ lb. loaf
sugar. Reduce the first four articles to a powder and mix all together.
Mix a dessertspoonful of the mixture in a little cold water right
smooth. Pour it into a cup of boiling milk, and boil a few minutes. The
Racahoût should be as thick as rich chocolate.
JULIENNE SOUP.
_Contributed by Sarah Biddle Cabeen._
Boil 4 lbs. of beef in 1½ gallons of water for 6 hours. Let the liquor
run through a colander, and strain it, through muslin to clear it.
Boil in 2 qts. of water for the same time, 4 large carrots, 2 turnips,
1 head of celery, 4 onions, 1 bunch of pot-herbs. When it begins to
boil 1 tablespoonful of salt, and pepper to your taste. Then add the
vegetables to the soup. The carrots are cut in long thin pieces. The
pot-herbs and celery tops are tied together and removed from the soup
before serving up. The rest of the vegetables are prepared in the usual
manner.
TEA PUNCH.
MRS. JOHN SWAN OF BALTIMORE, MD.
_Contributed by Mrs. Anthony M. Hance, Sally Robinson Hance,
Philadelphia, Pa._
1 qt. of strong green tea, 1 qt. bottle of Jamaica rum, 3 lbs. of
cut loaf-sugar, 1 dozen lemons. Pour the boiling tea on rinds of
lemons, pared very thin, and steep for ten minutes. Put pieces of the
lemons on the cut loaf-sugar. Pour the tea and rinds over the sugar
and mix together. When cold put in the rum. About ten minutes before
serving, fill a bowl with cracked ice, and pour the tea punch over it.
Note--This quantity is sufficient for 25 moderate drinkers.
MARYLAND BISCUITS.
MARIANA EMORY ROBINSON, “WAVERLY-ON-CHESTER,” EASTERN SHORE OF
MARYLAND.
_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
1½ lbs. of flour, ½ lb. of lard, salt to taste. Rub the lard and flour
together, mixing thoroughly; then add cold water by degrees until it is
a stiff dough. Beat on a heavy wooden block, with iron pestle, until
the dough is full of blisters. Make out in little cakes. Prick with a
silver fork. Bake in a moderate oven.
POTATO PUDDING.
ANNA MARIA HEMSLEY EMORY, “POPLAR GROVE,” EASTERN SHORE OF
MARYLAND, 1780.
_Contributed by Sally Robinson Hance._
1½ lbs. hot mashed Irish potatoes, 1 lb. granulated sugar, ½ lb.
butter, 5 eggs (leaving out whites of two), 1 teacup sherry, 1 nutmeg
(grated). Beat eggs very light, then add the sugar. Mix butter with
potatoes, while the latter are hot, and gradually add the sugar and the
eggs; then the seasoning. Bake in open paste.
BALTIMORE GINGER SNAPS.
MRS. DE COURCEY MAY OF BALTIMORE.
_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
1 qt. of molasses, 8 tablespoonfuls of ginger, 1 teaspoonful of soda, 1
cupful of milk, ½ lb. of butter, ½ lb. of lard, ¼ lb. of brown sugar, 1
saltspoonful of salt. Flour sufficient to make a dough to roll out, and
cut into very thin cakes. Bake in a moderately hot oven. The pan need
not be greased.
MINCE MEAT.
ANNA MARIA HEMSLEY EMORY OF “POPLAR GROVE,” EAST SHORE
OF MARYLAND, 1780.
_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
1½ pts. lean beef (finely chopped), 1 pt. apples (chopped fine), 1 pt.
clean suet (chopped fine), 2 pts. currants, 2 pts. raisins (seedless),
1 lb. citron (cut in shreds), 1 teaspoon allspice, 1 teaspoonful mace
(powdered), ½ teaspoonful cloves, 1 large nutmeg (grated), 2 pts.
brandy, 2 pts. Madiera to begin with. As the mince meat dries, add more.
OYSTER SOUP.
MARIANA EMORY ROBINSON, “WAVERLY-ON-CHESTER,” EASTERN
SHORE OF MARYLAND.
_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
½ gal. oysters (well drained), ½ gal. fresh milk, 1 teaspoonful onion
(chopped very fine), ¼ lb. butter rolled in 1 tablespoonful of flour,
salt and red pepper to taste. Put the milk on and let it get very hot,
then put in the butter and flour and let the milk boil, keep stirring
all the time, and then put in the oysters. As soon as they curl up they
are done. Add the salt later and stir continually after the milk gets
hot.
GINGERBREAD.
MRS. F. VON A. CABEEN.
_Contributed by Sarah Biddle Cabeen, Philadelphia, Pa._
3 oz. ginger, ¼ teaspoonful of cloves, cinnamon and allspice, ¾ lb.
brown sugar, 1 lb. butter, 1 qt. molasses, 3 lbs. flour, rolled and
baked.
CHRISTMAS PLUM PUDDING.
ANNA MARIA HEMSLEY EMORY, “POPLAR GROVE,” 1780.
_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
2 pts of grated bread, 1 pt. of fresh milk, 2 pts. of currants, 2 pts.
of stoned raisins, ½ lb. of citron (cut fine), 6 tablespoonfuls of
brown sugar, 6 eggs, beaten light, 1 teaspoonful of soda, dissolved in
hot water. Mix all together. Boil three hours in a pudding bag which
has been scalded and well floured.
NEW ENGLISH JOHNNY CAKES.
_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._
These are delicious.
A cup of granulated white corn meal, a good pinch of salt, a
teaspoonful of sugar well mixed together. Scald with very boiling
water, and let it stand for one-half hour. Thin the batter with milk
to consistency of griddle cake batter--have the griddle very hot--cook
like griddle cakes, and when finished, put them in a tin and slip into
a very hot oven to puff them.
CREAM CHEESE.
_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._
1 pint cream, 1 pint milk. Mix together with 2 teaspoonfuls of liquid
rennet, set in pan of hot water until it is a thick curd. Have a small
mould, put a piece of Swiss muslin into it, and into this put the
curd. Let it remain 8 hours, then put a thin piece of board, the size
of mould, on top, with a lb. weight on it to press it well. Let this
remain one day, and then take cheese out, put in a linen cloth. Change
the cloth frequently. In four days it will be ready to eat.
DROPPED CODFISH BALLS.
_Contributed by Ella Stockton Sylvester, Mrs. Fred’k Sylvester,
Haverford, Pa._
1 pt. bowl of raw codfish, 2 heaping bowlfuls of pared potatoes. (Let
the potatoes be undersize.) 2 eggs, butter the size of an egg, and a
little pepper. Pick the fish very fine and measure lightly into the
bowl. Put the potatoes in the boiler, the fish on top of them, cover
with boiling water and boil half an hour. Draw off all the water, mash
the fish and potatoes together until fine and light, then add butter,
pepper and eggs well beaten. Have a deep pan of boiling fat, dip a
tablespoon in it and take up a spoonful of the mixture. Drop into the
boiling fat and fry until brown (about ten minutes). The spoon should
be dipped in the hot fat every time you take a spoonful of the mixture.
NEW ENGLAND GRAHAM MUFFINS.
_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._
4 tablespoonfuls of butter, 4 tablespoonfuls of sugar, 2 eggs, 1 cup of
milk, 1 cup of Graham flour, ¾ of a cup of wheat flour, salt to taste,
3 teaspoonfuls of Royal Baking powder. Cream the butter and sugar and
add the eggs well beaten. Add milk, then add other ingredients (well
mixed together and sifted). Beat all well together and bake in hot
buttered gem pans for 20 minutes.
ITALIAN CREAM.
_Contributed by Sarah Biddle Cabeen, Philadelphia, Pa._
1 qt. of cream sweetened to your taste, (about 8 tablespoons of sugar
to 1 qt. of cream). Then boil 4 strips of gelatine in 2 common teacups
of water with a vanilla bean. Let it boil till reduced to 1 teacup
full, strain it, and when lukewarm, stir it quickly into the cream and
pour it into the mould.
AN OLD PHILADELPHIA FAMILY RECEIPT FOR CHEESE CAKE.
Entirely From Simple Ingredients.
_Contributed by Mr. Charles H. A. Esling, Stuttgart, Germany._
Two ladles full of cottage cheese. Mash the cheese fine with a spoon,
six eggs, beat the whites and yolks separately, mix the yolks in
first and then the whites, one pint of cream or a little less, half a
nutmeg or a little more, cinnamon to suit taste, but enough to make
the mixture rather brown, sugar to taste, brandy, a good quantity. Say
about half a teacupful. Cover the bottom and sides of a square oblong
baking pan with the dough, which ought to be quite thin. Pour the
concoction into the dough and bake until brown. Let it stand until it
becomes firm. Then cut in squares.
NEW ENGLAND DROP CAKES.
_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._
1½ cups of rye flour, 1 cup of corn meal, ½ cup of wheat flour, 2
eggs, 4 tablespoonfuls of molasses, salt to taste, 1 teaspoonful of
soda, dissolved in a little hot water, 1½ cups of sour milk. Mix all
together, and drop from a dessertspoon into deep, boiling lard. This is
enough for eight people. These are delicious.
CURRANT SANDWICHES.
_Contributed by Mrs. Elizabeth Esling, Stuttgart, Germany._
A pleasant and healthy variation of the meat, jam, egg, or water-cress
sandwich, may be made with the assistance of the nutritious currant.
Take a teacupful of currants and rub them in a cloth, then butter
thickly some thin slices of bread. Cover the buttered bread all over
with currants, sift a very little castor sugar over them, and make into
sandwiches. This satisfying little novelty is wonderfully appreciated.
BOULLI BEEF.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
Put the thick end of a brisket of beef into a kettle and cover it over
with water. Let it boil for 2 hours, then stew it close by the fireside
for 6 hours or more, and fill up the kettle as the water falls. Put
in with the beef some turnips cut in little balls, some carrots and
some celery cut in pieces. About an hour before it is done take out as
much broth as will fill your soup dish, and boil in it for one hour,
turnips, carrots and celery, cut in rounds or squares.
PERFECTION CORN PUDDING.
_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._
Grate the corn into a pudding dish, add a teaspoonful of salt, and
dessertspoonful of sugar. Mix well and put small lumps of butter on the
top. Bake in oven about ¾ of an hour until well browned. If corn is
very old, add cream to it. This is delicious.
JOHNNY CAKE.
LAURA HAZARD ROBINSON, 1826.
_Contributed by William Attmore Robinson, Philadelphia, Pa._
Scald a sufficient quantity of corn meal, add a little salt, then mix
with milk until it is of such a consistency that it may be put on a
board as a flat cake, then cover with a little thick cream so that it
will not burn, and bake before an open fire.
SALLY MORGAN’S GINGERBREAD.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
4 lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 1 qt. of molasses, ¾
lb. ginger, spice, if agreeable.
EVE’S PUDDING.
“Aunt Mary.”
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
If you want a good pudding, mind what you are taught,
Take of eggs six in number when bought for a groat,
The fruit with which Eve her husband did cozen,
Well pared and well chopped, at least half a dozen,
Six ounces of bread, let Moll eat the crust,
And crumble the rest, as fine as the dust,
Six ounces of currants from the stems you must sort,
Lest you break out your teeth and spoil all the sport,
Six ounces of sugar won’t make it too sweet,
Some salt and some nutmeg will make it complete,
Three hours let it boil, without any flutter,
But Adam won’t like it without wine and butter.
INDIAN PUDDING.
_Contributed by Sarah Biddle Cabeen._
8 eggs, leaving out the whites of four, the weight of 8 eggs in sugar,
of 6 in Indian meal, 1 nutmeg, ½ lb. of butter melted and poured in
without the sediment.
ORANGE SOUFFLÉ.
_Contributed by Mary B. Snowden Samuel, Mrs. Frank Samuel,
Philadelphia, Pa._
Empty carefully as many oranges as there are persons to be served,
being careful not to scrape the skin at all thin. Make a white soufflé.
Whites of 5 eggs, yolk of one. Beat separately, making the whites very
sweet by stirring in pulverized sugar. Flavor with the orange juice,
beating it in with the yolk. Mix lightly, fill the skins overflowing
with this, and bake for ten minutes in a moderate oven. This is a very
pretty dessert for luncheon.
MY OWN FROZEN PUDDING, AND A GOOD ONE.
_Contributed by Mary B. Snowden Samuel, Mrs. Frank Samuel,
Philadelphia, Pa._
Make a very rich chocolate ice cream, first scalding the cream an hour
before you are going to use it. When ice cream is made have ready 1 lb.
of French candied fruit chopped small for each qt. of cream. Gages,
cherries, citron, and Sultana raisins. Mix these thoroughly in the ice
cream. Put in a mold, and pack in the freezer. Do not let it remain too
long as the fruit will become frozen too stiff. Serve this with a light
sauce flavored either with brandy or rum. Sherry will not do.
BRIDE’S CAKE.
_Receipt of More Than 80 Years Ago, from Laura Hazard Robinson, and
Contributed by Mr. William Attmore Robinson, Phila._
1¼ lbs. of butter, 1 lb. of sugar, 1 lb. of flour, 13 eggs, 3 lbs. of
raisins, 2 lbs. of currants, 1 lb. of citron, 1 wineglass of wine, 2
wineglasses of brandy, 1 grated nutmeg, 2 teaspoonfuls of cinnamon, 1
teaspoonful of mace and cloves mixed, 1 cup of molasses.
ICING FOR FRUIT CAKE.
_Contributed by Mrs. James Mauran Rhodes._
1 cup of sugar scalded with boiling water and flavored with vanilla.
This is very good.
APPLE PUDDING.
ANNA MARIA HEMSLEY EMORY.
“Poplar Grove,” 1780.
_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._
4 eggs, leaving out half the whites, 1 pt. of stewed apples, ½ lb.
of butter, teacup and a half of grated bread, the grated rind of two
lemons and pieces of one. Sugar to taste. Bake in paste. Use the whites
as a meringue.
CHOCOLATE WAFERS.
_Contributed by Ella Stockton Sylvester, Mrs. Fred’k Sylvester,
Haverford, Pa._
The whites of 6 eggs, ½ cake of Baker’s chocolate, ¾ lb. pulverized
sugar, ¼ lb. flour. Beat the eggs and sugar together very light, then
slowly add the grated chocolate and lastly stir in the sifted flour.
Drop in tiny spoonfuls on the buttered pan, (not close together, as
they spread) and bake slowly in a very moderate oven, so they will dry,
not brown.
CHEESE SOUFFLÉ.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
2 tablespoonfuls of butter, melted, 1 large tablespoonful of sifted
flour, 1 cup melted cheese, yolks of three eggs, beaten light, 1 cup of
milk, 1 saltspoonful of salt, whites of three eggs beaten light. First
melt the butter, then sift or smooth in the flour, then add the milk,
then the seasoning. Cook that for five minutes, then add the cheese and
yolks of eggs, _stirring all the time_. Set this away to cool,
then add the whites of eggs, and stir well. Now put in a baking dish,
in not too quick an oven. When finished, it must not stand a minute.
MENUDO.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._