Chapter IV: Part 4

To 8 gallons of water add 12 lbs. of coarse salt, 3 pts. of molasses, 4 oz. of saltpetre, and 1 shovel of ashes. Boil it until no scum arises, let it stand until cold. Pack your meat in a tight cask gently, for fear of the cement arising. You must put a weight to press it, so that the pickle covers it at least 3 inches. The quantity of pickle is to be made in proportion to the quantity of meat you cure. If your hams or beef be large, they must remain in 6 weeks; if small, 4. You may cure tongue in the same manner.

CORNED BEEF HASH.

NEW ENGLAND, 1750.

_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._

Take 1 cup of meat chopped fine with a meat chopper in a wooden bowl, 2 cups of potatoes, cold boiled, also chopped fine. Melt a good tablespoonful of butter in a frying pan and put in the meat and potatoes after carefully mixing with a fork. Sprinkle with red pepper. Pour over this a cup of milk into which a teaspoon of flour has been beaten. Cover and set over the fire until brown. Invert on platter and serve immediately.

LIVER AND KIDNEY STEW.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

One lb. of calves’ liver, 1 beef kidney. Fry the liver brown, set the kidney to simmer in 2 qts. of water until done, then set aside. The next day slice the kidney and liver, and put together in the water the kidney was boiled in. Add a few spices, thicken with browned flour, rubbed in 2 tablespoonsful of butter. Slice half a lemon, 2 hard boiled eggs, ½ glass of wine.

SANTA CRUZ PUDDING.

_Contributed by Mrs. E. W. Clark, Senior, Germantown, Pa._

One pound chopped raw veal, equal quantity in butter and bread crumbs. Boil 1 qt. milk, put in large lump of butter, pour over crumbs and set aside to cool. To meat add pepper and salt, thyme and allspice and a little nutmeg. When bread and milk are very cold beat in meat, add 5 well-beaten eggs. Pour in buttered pudding mould and boil 3 hours. Serve with a rich tomato sauce.

PATE DE VEAU.

_Contributed by Miss M. M. Halsey, Philadelphia, Pa._

Three and one-half lbs. of finest part of leg of veal, fat and lean. Chop fine. Take 6 or 8 small crackers rolled fine, 2 eggs, piece of butter size of an egg, 2 teaspoons of pepper and nutmeg, 1 slice of fat salt pork chopped fine. Work all together in form of a loaf. Put bits of butter on top and grated bread crumbs. Put in pan with water and bake 2 hours.

SAUSAGES.

_Contributed by Mrs. Gulielma Harrison, Brandon, Va._

Four lbs. lean meat, 4 lbs. fat, 3½ oz. fine salt, 2½ oz. black pepper, 1½ oz. sage.

CREOLE RECIPE FOR GRILLADES.

MISS GOTTSCHALK, PHILADELPHIA, PA.

Slice 1½ lbs. veal, choosing it very lean. Fry in butter in frying pan until tender. Add 3 good sized onions sliced in round pieces, also chop parsley, season with pepper and salt. Do not spare the pepper. When your meat is well cooked through and of a golden brown, pour over a cupful vinegar, then put it aside and let the whole simmer gently for 10 minutes. Then serve hot.

(This recipe is over 100 years old, and comes from San Domingo.)

TO MAKE OLLO.

FROM MRS. RANDOLPH’S COOKING BOOK (VIRGINIA, 1831).

_Contributed by Miss Meta Lisle._

Take 2 lbs. beef and 1 lb. mutton, a chicken, and a small piece of pork. Put them into a pot with very little water. Set it on the fire at 10 o’clock to stew gently. Sprinkle over it an onion chopped very small, pepper and salt before you pour on the water. At half after 12 put into the pot 2 or 3 apples peeled and cut in 2 or 3 pieces. Cut up 2 tomatoes, taking off skin, 2 or 3 cymblins, a handful of chopped mint, lima beans, in fact any vegetable. Let them all stew until 3 o’clock. Celery tops cut small may be added at half after 2 o’clock.

(This is evidently for an old-fashioned 3 o’clock dinner.)

KIDNEY AND MADEIRA SAUCE.

MRS. RICHMOND PEARSON, ASHEVILLE, N. C.

_Through Mrs. Portieux Robinson, Richmond, Va._

Take 6 kidneys and cut the outside off and soak in cold water 2 hours. Then drain off water and put in fresh cold water on stove and boil 4 hours. Then season with pepper and salt to taste, and 1 tablespoon butter thickened with a little flour. Just before serving pour in 2 wine glasses of Madeira.

TO MAKE SAUSAGES.

MRS. ROY MASON, FREDERICKSBURG, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Take tender pieces of fresh pork. Chop exceedingly fine. Chop some of the leaf fat, and put together in proportion to 3 lbs. of pork to 1 of fat. Season very highly with pepper and salt, add a small quantity of dried sage rubbed to a powder. Make into cakes and fry. They are better this way, but keep better in skins.

TO ROAST HAM.

FREDERICKSBURG, VA.

_Contributed by Mr. Wellford Mason, King George Co., Va._

Soak 24 hours and scrub ham with clean brush. Boil it well. Take off the skin, cover top with bread crumbs and black pepper. Make incisions with knife. Place in oven to brown.

YORKSHIRE PUDDING.

LONDON, ENGLAND. (DATE 1800 OR EARLIER.)

_Contributed by Mrs. Charles Duggin, New York._

Half pound of flour, a pinch of salt, 1 egg, and a pint of milk well beaten together with large wooden spoon till frothy. Pour into a well-greased tin, and bake in a quick oven for about half an hour, then put under the meat while roasting for about 20 minutes.

SAUCES FOR ENTREES, FISH, FOWL, MEATS AND SALADS.

SAUCES.

MEATS AND SAUCES TO SERVE WITH THEM.

Roast Beef Tomato sauce
Boiled Beef Horseradish sauce
Roast Veal Mushroom sauce
Boiled Mutton Egg or Caper sauce
Roast Lamb Mint sauce
Boiled Turkey Celery sauce
Roast Pork Apple sauce
Boiled Chicken Oyster sauce
Roast Chicken Cranberry sauce
Venison or Duck Currant jelly

HOLLANDAISE SAUCE.

MRS. GEORGE GROVES, NEW YORK.

_Contributed by Mrs. Charles Duggin, New York._

Three teaspoonsful vinegar, 1 teaspoonful of stock, 4 yolks of eggs, 3 small pepper corns, juice of 1 lemon, 5 oz. of butter. Boil vinegar with peppers until reduced one half, strain and set aside to cool. Mix in a saucepan one half of the butter cut in small pieces, the yolks of the eggs, a little salt and the vinegar. Set the saucepan over boiling water, and stir with wooden spoon without stopping until smooth. Strain into another saucepan and set it back over boiling water as before, beating steadily. Add by degrees the remainder of the butter in small bits and the stock. When the sauce is very light and frothy remove from the fire and stir in lemon juice, and serve immediately.

DELICIOUS CREAM GRAVY FOR CHICKEN.

MARY ROBERTSON HAWKINS, CONNECTICUT.

A well prepared tender chicken cut in pieces for stewing, seasoned with salt and pepper, is cooked gently in a covered saucepan in just enough water to make a generous half pint of strong broth when finished. No water should be added after it has begun to cook. When sufficiently cooked, pour off the broth without straining. Add to this a paste made of a tablespoon of butter creamed with a tablespoon of flour. Let it boil just a few minutes to cook the flour. Then a teacupful of thick sweet cream and return to the fire a moment to heat again quickly. Serve immediately poured over the hot chicken.

MUSHROOM SAUCE FOR BOILED FOWLS.

From the old recipe book of Miss Margaret Coleman of Philadelphia, daughter of Robert Coleman of Pennsylvania, who married Judge Hemphill of Philadelphia. Strawberry Mansion (then known as Turnersville) was their country place. Mrs. Joshua Francis Fisher bought their town house, Walnut Street near Ninth, which since her death has been pulled down to build a manufactory. The receipts are about 100 hundred years old. Margaret Coleman was born 1774; married in 1806; died 1855.

_Contributed by Mrs. Francis Taylor Chambers, Philadelphia, Pa._

Take ½ pt. of cream and ¼ lb. of butter, stir them together one way until it is thick, add 1 teaspoonful of fresh mushrooms or pickled mushrooms.

ASPARAGUS DRESSING.

_Contributed by Mrs. R. H. Maury, Richmond, Va._

One large spoon of butter, 1 tablespoon flour, asparagus water, a suspicion of onion, white pepper. Take off fire, stir in yolk of 1 egg and 1 tablespoon vinegar.

FISH CREAM SAUCE, FOR CROQUETTES AND PATTIES.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

One pt. hot cream, 2 even tablespoons butter, 4 heaping tablespoons of cornstarch or flour, ½ teaspoon salt, ½ saltspoon of white pepper, ½ teaspoon celery salt, a few grains cayenne pepper, a few drops or ½ teaspoon onion juice (if you like it). Scald cream, melt butter in a granite saucepan, when bubbling, add the cornstarch. Stir until well mixed. Add about one-third of the cream, and stir. As it boils and thickens, add more cream until perfectly smooth. Add seasoning and mix while hot with the meat. The sauce should be thick as for drop batter. One beaten egg may be added, but they are more creamy without egg.

TO MAKE CELERY SAUCE.

1800

_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._

Wash a bunch of white celery very clean, and set it over the fire in a silver or tin saucepan, with a little water to stew till it is very tender, then put in it a blade of mace, grate in a little nutmeg, add a piece of butter rolled in flour, and ½ pt. of sweet cream. Shake it well around and boil them together; when near done, add a little white wine and catsup to your taste. Let it boil once up, and it is done.

GRILLADES A LA CREOLE.

_Contributed by Miss Charlotte Mitchell, New Orleans, La._

Warm a stewpan, into this put 1 tablespoon of butter and 1 of lard. When thoroughly heated add 2 small onions and small bunch of parsley chopped fine. When this is thoroughly brown, add can of tomatoes or 6 large fresh ones, and cook slowly for half an hour. Then add salt and pepper and meat, and cook until done. This is a sauce universally used by the creoles for round steaks, or what is sold in New Orleans as Daube. It is very delicious.

FISH SAUCE.

CAFE DE PARIS, MONTE CARLO.

MRS. RICHMOND PEARSON, ASHEVILLE, N. C.

_Contributed by Mrs. Portieux Robinson, Richmond, Va._

Put in saucepan of granite--a tablespoon of butter, some slices of onion, parsley, thyme, and bay leaf, salt and pepper. Add a glass of white dry wine and juice of 1 lemon. After it is cooked, pour over your fish. Cover fish and let it cook very slowly. When it is cooked, put it on plate on which it is to be served, and put in stove until sauce be reduced then add yolks of 2 eggs well beaten, 2½ cups of butter. Do not let sauce boil. Pass through sieve and pour sauce on fish, and serve very hot. This sauce is good for any white fish.

OLD ENGLISH COOKING--1855.

_Contributed by Mrs. Robert E. Patterson, Philadelphia, Pa._

GRAVY TO MAKE MUTTON EAT LIKE VENISON.

Pick a very stale woodcock or snipe, cut it in pieces (but first take out the entrails), and simmer with as much unseasoned meat gravy as you will want. Strain it, and serve in the dish. But if the mutton be not long kept, it will not acquire the venison flavor.

SAUCE REMOULADE.

MRS. MORRIS R. STROUD, PHILADELPHIA, PA.

_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

Mix together in bowl 2 tablespoons each chopped anchovies that have been preserved in oil and capers. Add a tablespoon of chopped parsley, 1 teaspoon dry mustard, and salt and pepper to taste. Mix the above with salad oil and a few drops of vinegar. One pinch of garlic may be added.

TOMATO GLACÉ.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

One pound can of tomatoes, 1 oz. gelatine, 1 teacup of cold water in which soak gelatine 1 hour. Then add tomatoes and let boil 10 minutes. Season with pepper, salt and celery seed, and mash through a colander. Let it harden and serve. The seedless tomatoes are the best in flavor, but they only come in 2-lb. cans. This will keep several days. To be served with mayonnaise.

VENISON GRAVY.

MRS. S. S. BAILEY, BOSTON, MASS.

Boil the rough pieces of venison with a little mutton, beef, or any other kind of meat nearly all day. Then let it rest quietly over night, taking off all fat in the morning. Then thicken it with scorched flour, add spices and sugar to taste, with as much wine as you desire.

COLD SLAW.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Take 3 eggs and beat very light, put them in a saucepan with a teacup of cream, 1 of vinegar, 1 of butter and a little salt. Stir until it becomes thick. Set it off the fire, and when cold add a teaspoonful of mustard and a little cayenne pepper. Pour over the slaw, and toss lightly together.

CUCUMBER CATSUP.

MRS. DABNEY H. MAURY, RICHMOND, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Three large cucumbers. Peel and grate them, add 1 tablespoon of salt, II of black pepper, a handful of grated horseradish, 1 large onion, grated, and pour over this 1 pt. strong vinegar. Bottle and cork loosely.

BÉARNAISE SAUCE FOR STEAK.

CAFE DE PARIS, MONTE CARLO.

MRS. RICHMOND PEARSON, ASHEVILLE, N. C.

_Contributed by Mrs. Portieux Robinson, Richmond, Va._

Put in a saucepan 1 minced shallot, salt and pepper, bruised pepper, tarragon, chervil. Add 2 teaspoonsful of vinegar, reduce it until it is dry. Add 3 yolks of eggs, stir it, throwing in it by degrees 3 tablespoons of fine butter. Pass your sauce through a sieve, add a pinch of tarragon and chervil, chopping very fine. When done, this looks very much like a rich boiled custard, with chopped green in it.

FRENCH DRESSING.

MRS. C. STUART PATTERSON, PHILADELPHIA, PA.

One tablespoon mustard, 1 teaspoon of salt, 2 cups of olive oil, 1 cup of English malt vinegar, ½ teaspoon of pepper, all thoroughly mixed.

SALAD DRESSING.

CLARA THOMAS, NOVEMBER, 1870.

One hard boiled egg, 1 teaspoonful of ground mustard, 1 teaspoonful of salt, and a little cayenne pepper. Beat these well together, add yolk of 1 raw egg, beat until perfectly smooth, pour in oil gradually until the dressing becomes a thick rich cream, then add vinegar to taste. If too much oil be dropped in, use a small lump of ice.

DRESSING FOR TOMATOES, LETTUCE AND SALADS.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Yolks of 6 eggs, 1 pt. vinegar, 1 tablespoon mustard, 1 teaspoon salt, 4 teaspoons sugar, 1 teaspoon celery seed, 1 teaspoon pepper, 1 tablespoon butter. Beat well together. Put on fire and let cook until thick, stirring all the time.

MAYONNAISE DRESSING.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Yolks of 2 raw eggs, teacup of olive oil, lemon juice to taste, juice of 1 pepper, salt, mustard if you like it, celery seed, and a little onion if you choose. Put the eggs in a bowl and add the oil, 1 teaspoonful at a time, until very thick, beating hard with an egg beater, then add the lemon, then the other ingredients. Keep the eggs and oil in the ice box an hour or so before using.

BREAD SAUCE FOR BIRDS.

MRS. MORRIS R. STROUD, PHILADELPHIA, PA., 1875.

_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

One cup grated bread crumbs, 2 sliced onions, white peppercorn and mace. Simmer, take out onion, add cream or melted butter, until thin as gravy.

CAULIFLOWER SAUCE.

MRS. MORRIS R. STROUD, PHILADELPHIA, PA.

_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

Put the cauliflower in boiling water, add a handful of salt, boil until tender, then strain. Make a thick white sauce of milk, butter and flour, pour over the cauliflower in a deep dish, grated Parmesan cheese shaken over it, and brown in the oven.

VEGETABLES.

TO DRESS A DISH OF MUSHRUMPS.

“This book was written by Eleanor Parke Custis’ Great Grandmother, Mrs. John Custis, was given to her by her Beloved Grand Mama Martha Washington, formerly Mrs. Daniel Custis.”

In the following excerpt selected from the “Book of Cookery” no changes in spelling or punctuation have been made.

FROM MRS. WASHINGTON’S “BOOK OF COOKERY,” OWNED BY THE
PENNSYLVANIA HISTORICAL SOCIETY,
PHILADELPHIA, PA. 1706.

_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._

Take ye firme mushrumps and pill ye scin from them and scrape away all ye red yt grows onye insyde of them and pill yr stalks likewise. If you finde them firme throw them as you doe them into faire water and let them ly 3 or 4 hours, then take them out of ye water and set them on ye fire in a pan, theyr owne Liquor will stew them, put in an ownion cut in halves and often sticke them as ye water rises cast it still away till you finde them almoste dry, then take out the ownion and put in a little sweet cream yt is thick and shred in some parsley and put in some grated nutmegg and a little grose pepper and a little salt and soe let them boyle. shaking them well together, and put in a piece of fresh butter giving them another shake and soe dish them up.

BAKED SWEET POTATO.

_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._

Six sweet potatoes grated raw, 1 tablespoonful cinnamon, 1 teaspoonful black pepper, 1 teaspoonful allspice, small teacup sugar, small ½ teacup lard, small ½ teacup butter, 2 raw eggs, small cup milk or cream just before baking.

ASPARAGUS LOAF (MOST DELICIOUS).

MRS. J. A. HEWLETT, BROOKLYN, N. Y.

_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._

Cook 2 tablespoonsful each of butter and flour together, add half a teaspoonful of salt, a dash of pepper and 1 cup of cream gradually. When boiling add 2 tablespoonsful of cold chicken chopped fine, 1 cup of cooked asparagus tips, and 4 well beaten eggs (whites and yolks together). Turn into an earthen bowl or mould holding 1 pint, thickly buttered and lined with asparagus. Cook standing in a dish of hot water until the centre is firm. Do not allow the water around the mould to boil. Let stand a few moments after removing from oven, and invert over a serving dish. Serve with cream sauce. Sauce for Asparagus Loaf--Half a pint of milk, a level teaspoonful of butter, 1 level tablespoonful of flour, ½ teaspoonful of salt, ¼ teaspoonful of pepper. Asparagus tips and a few mushrooms well chopped up and added to the sauce are an improvement to the flavor.

COLE SLAW.

USED BY MISS ELIZABETH RODMAN FISHER, OF WAKEFIELD,
GERMANTOWN, 1860.

_Contributed by Miss Hannah Fox, Philadelphia, Pa._

Boil ½ pt. of vinegar with a piece of butter about the size of a walnut. Have beaten the yolks of 4 eggs, to which add ½ teacup of cream. Take the vinegar from the fire and stir the eggs and cream into it whilst it is hot, taking care it does not curdle, then put it over the fire again to cook it, stirring it always until it is the thickness of boiled custard. The cabbage must be shredded fine in a dish and the dressing poured over it _hot_. Mix it well through the cabbage; when cold put it into the dish in which it is to be served and sprinkle it with cayenne pepper. Put salt in the dressing as you like it.

STUFFED RIPE TOMATOES, SOUTHERN STYLE.

MRS. ELIZA S. BROLASKI, ST. LOUIS, MO.

_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._

Use firm fresh tomatoes. Take only a small core out of the middle, using a sharp pointed knife to loosen the meat of the tomatoes all inside. Then put a piece of butter in each tomato the size of a hazel nut. Then cut in each tomato a small piece of onion fine, then salt and pepper, and a dash of Paprika to taste, and a goodly pinch of herbs, then a little more butter, and fill each tomato with grated fresh bread crumbs (_not_ cracker dust), a little more salt and seasoning, and bake half an hour. Serve on little plate garnished with parsley.

HOMINY OR SAMP PORRIDGE.

MRS. J. A. HEWLETT, BROOKLYN, N. Y.

_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._

One cup of samp, 2 cups of white beans, soak these over night. Turkey
carcass, 1 pound of salt pork. Put all together and cook slowly all
day. Keep covering with water. Remove bones and flavor to taste.

RICE AND PEPPER--CREOLE FASHION.

MRS. EUGENE PALMER, NEW ORLEANS.

_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._

Cook ½ cup of rice thoroughly but dry, so that the grains will be separate. Remove seed and membrane from peppers, and slice crosswise. Lay them in cold salted water for 10 minutes. Fry in butter, chop, not too fine, add to the hot butter a little onion juice and about 2 tablespoons of stock of any kind. Pour over the rice and serve. Care must always be taken to remove seed and white membrane, so that neither will touch the inside of the pepper.

TOMATO WITH GELATINE.

_Contributed by Mrs. James W. Noyes, Montclair, N. J._

Soak ½ box of gelatine, drain the juice from a pint of stewed or can of tomatoes and put over the fire with salt, pepper and sugar to taste. At the boiling point remove from the fire, skim and add to the gelatine together with a few drops of lemon juice. Strain and when half cold pour into prepared moulds and stand in a cool place to harden. Serve with lettuce and mayonnaise dressing. Excellent when fresh tomatoes cannot be procured.

SNAP BEANS--CREOLE FASHION.

MRS. EUGENE PALMER, NEW ORLEANS.

_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._

Simmer beans until tender, chop fine. Brown a teaspoon minced onion in butter, add beans, salt and pepper and 1 egg beaten well with a tablespoon of cold water. Stir quickly until thoroughly mixed and the egg sets. Take from fire and serve hot.

BAKED PEACHES.

MRS. CELESTIN VILLENEUVE, NEW ORLEANS.

_Contributed by Miss Charlotte Mitchell, New Orleans, La._

Halve fruit and remove stones. Fill inside with a paste of sugar, butter and cinnamon. Bake slowly, basting with a syrup of lemon juice. Cover with a meringue, brown and serve. May be baked in individual dishes, and served hot or cold.

CORN FRITTERS.

_Contributed by Mrs. Mary Balding, Philadelphia, Pa._

Grate 1 dozen ears of corn, mix with 1 beaten egg. Fry them in butter, dropped in it with a spoon, brown and turn them like cakes.

STUFFED GREEN PEPPERS--CREOLE STYLE.

MRS. EUGENE PALMER, NEW ORLEANS, LA.

_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._

Cut a slice off the stem end of sweet green peppers. Remove seed and membranes. Make a stuffing of shrimp or crab, or fish, with a very little bread crumbs, butter, pepper and salt moistened with white sauce. Set in oven a few moments and bake. If sweet peppers are not obtainable the ordinary green peppers may be used, but must be simmered in salt and water, and then thrown in cold water, always removing seed and membrane. Any kind of cold meat makes an appetizing stuffing. Baste well with melted butter while baking.

TO DRESS EGG PLANT.

MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.

_Contributed by Mrs. James T. Halsey._

Take 2 large tender egg plants, boil them in salt and water. Take off the skin and take out the inside. Mash fine, add a tablespoonful of butter, 2 eggs beaten light, 2 teaspoonsful of flour. Season with pepper and salt. Have ready some boiling lard, drop them in with a spoon, and fry them as brown as you do fritters.

POTATO PUFFS.

MRS. FRANK CARTER, ST. LOUIS, MO.

_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._

Two good sized potatoes boiled and mashed, 1 egg, a little salt, 1 tablespoon lard and 1 of sugar. Beat until very light. Dissolve ½ an yeast cake in a cup of new milk and add. Work in enough flour to make a soft dough and let it rise 2 hours. Roll and cut with a tumbler. Put in a well greased pan for another hour’s rising and eat hot or they are not perfect. Do not let them touch while baking. These are delicious for lunch or tea.

HOW TO COOK RICE.

_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._

Take 1 pt. of rice, and put it to soak for 2 hours. Have ready 2 qts. of boiling water, with a little salt in it, in your pan. Half an hour before sending rice to table, pour the water from your rice. With a tablespoon put rice in stewpan, being careful not to stir it. Let it boil 10 minutes, then strain water from rice. Return rice to pan and let it steam 15 or 20 minutes. When it will be done the grains will be separate. Add butter and serve.

CREOLE DISH.

MRS. F. B. LORING.

_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._

Cook 1 cup of rice in 2 qts. of salted boiling water for 20 minutes, or until tender, but not broken. Drain and set in a colander at the back of the range to dry. Have ready 2 sweet green peppers, which have been carefully seeded, scalded and left in the hot water until cold. Chop them fine in a saucepan and stew 3 raw tomatoes, cut up small and season with a great spoonful of butter, salt and sugar to taste. Cook for 15 minutes, turn in the rice, bring to a boil and serve.

A TURKISH PILAU.

FROM THE TURKISH MINISTER.

_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._

Put 1 cup of stewed strained tomatoes in a saucepan, with 1 cup of stock highly seasoned with salt, pepper, minced onion and green peppers. Boil and add 1 cupful of washed rice, stirring lightly with a fork until absorbed, then add small ½ cup of butter. Steam in a double boiler for 20 minutes. Remove the cover and put a folded napkin over the top of boiler to allow the steam to escape. Serve as a vegetable with cold cooked meat or poultry.

BAKED BEETS.

NEW ENGLAND. 1736.

_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._

Bake beets same as baked sweet potatoes. While baking, turn often. When done pare off the skin and use in every way as boiled. They are good cut lengthwise. Add butter, salt and vinegar, and serve hot.

TO MAKE POLENTA.

MRS. RANDOLPH, VIRGINIA.

_Contributed by Miss Meta Lisle, Philadelphia, Pa._

Put a large spoonful of butter in a quart of hot water. Wet your corn meal with cold water in a bowl. Add some salt and make it quite smooth. Then put it in the buttered water when it is hot. Let it boil, stirring it continually until done. As soon as you can handle it make it into a ball and let it stand until cold. Then cut it in thin slices, lay them in the bottom of a deep dish so as to cover it, put on it slices of cheese, then bits of butter, then mush, then cheese, then butter until the dish is full. Bake in quick oven for 20 or 30 minutes. Cheese and butter should be on top.

PERFECT ITALIAN MACARONI DISH.

_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._

Boil the macaroni one hour and quarter in salt and water, until the macaroni falls apart when lifted or pierced by the fork. Put a layer of macaroni in a shallow dish, sprinkle grated cheese, pepper and salt over it, and add pats of butter. Put another layer of macaroni on top of this, adding cheese, salt, pepper and butter, as before. Then fill the dish as full as it will hold with milk. Bake a light crusty brown in the oven, and serve hot. The secret of the success lies in the boiling, and if it is not very tender, it should boil another 15 minutes. This will be a revelation to lovers of good macaroni.

RICE AND CABBAGE. DELICIOUS!

MRS. F. H. LORING.

_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._

One small head or as much cabbage as will fill a dish one third full, 1½ cups of cooked rice, ½ tablespoon of salt, 2 tablespoons of flour, ½ cup of butter, 1½ pints of milk. Cut cabbage in 1 inch pieces, removing all hard stalks. Put on to boil, add salt, cook until done but not boiled up. Have ready the rice which has been boiled in well salted water. Make a cream sauce of the butter, flour and hot milk. Drain the cabbage and rice, grease a pan or baking dish, put in a layer of cabbage and rice, then a layer of sauce, and so on until the dish is filled, having the last layer of sauce.

BOSTON BAKED BEANS.

_Contributed by Mrs. Charles P. Searle, Boston, Mass._

Soak 1 qt. of beans over night, pour off the water and cook in fresh water until they crack open. Then put into a deep earthen dish and cover with the water. Add one third of a cup of molasses, put into centre of the dish a ½ lb. of parboiled pork, which should be scored across the rind. Bake very slowly 4 hours, keep nearly covered with water until two thirds done, then let them bake brown.

CORN PUDDING.

_Contributed by Mrs. Charles P. Searle, Boston, Mass._

One dozen ears of corn grated, ½ pt. of milk, a little sugar, a little salt. Bake 1 hour.

CORN PUDDING.

_Contributed by Mrs. Edwin T. Clinton, Philadelphia, Pa._

Take 10 ears of corn grated, add salt and a little cream, 4 eggs beaten light, ¼ lb. butter and a little wheat flour. Bake 2 hours.

ESCALLOPED ONIONS.

NEW ENGLAND. 1750.

_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._

Slice onions as for frying, cook them in water a few minutes, turn off water and put a layer of onions in baking pan, add a layer of bread crumbs, season each layer with salt, pepper and butter and cream or milk. Put them in the oven and let them brown. These are very good; try them if you have any doubt.

SWEET POTATO PONE.

MISS SARAH RUTLEDGE, CHARLESTON, S. C.

One qt. of grated potato, ¾ lb. sugar, 10 oz. of butter, ½ pt. of milk, 3 tablespoonsful of powdered ginger, the grated peel of an orange. Rub the ingredients well together, and bake in a shallow plate in a slow oven.

SWEET POTATO PONE, No. 2.

MISS SARAH RUTLEDGE, CHARLESTON, S. C.

Peel and grate 2 moderate sized sweet potatoes. Pour over them nearly a pint of cold water, add 4 large spoons of brown sugar, 1 large spoon of butter. Season with ginger to the taste. Bake in a moderate oven about 3 hours. The potatoes must be grated raw in both these receipts.

MOCK OYSTERS OF CORN.

One dozen ears of green corn, grate off the grain, mix with the grated corn 2 large tablespoons of flour, the yolks of 4 eggs. Let all be well beaten and mixed. Season with salt and pepper. Have ready a pan with an equal portion of lard and butter, put on the fire and let boil, then drop in a spoonful of batter, as near the size of oysters as possible. They should be nearly an inch thick and fried brown.

IRISH POTATO PUDDING.

_Contributed by Mrs. Robert H. Maury, Richmond, Va._

Six oz. butter, 6 oz. sugar, 4 eggs, 1 lb. mashed potatoes, season with a little mace, and place in pudding dish greased. Eaten with a cold sauce of creamed butter and sugar, seasoned with nutmeg. Eaten hot. This pudding is enough for eight people.

CORN CAKE.

_Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa._

One pt. grated corn, ½ cup of flour, ¼ cup of milk, 2 eggs, 1 dessertspoon melted butter. Beat the eggs separately, add the yolks to the corn, and then milk, then flour and salt. Beat well, then stir in carefully the well beaten whites. Cook on hot griddle.

A BREAKFAST DISH AT THE FAMOUS OLD PLANTATION, “CHACHAU,” NEAR
CHARLESTON, S. C.

_Contributed by Mrs. Charles Stevens, Charleston, S. C._

Into a quart of soft boiled rice, _not_ steamed, mix a can of tomatoes. Cut up through the whole slices of salt pork. Turn all out in a frying pan until the pork is clear and the rice and tomatoes rather crisp. One or 2 red finger peppers add to the flavor and appearance of the dish.

SALADS.

IRISH POTATO SALAD.

_Contributed by Mrs. Norman V. Randolph, Richmond, Va._

Boil 8 medium sized potatoes thoroughly done and mash well. Cream them with 2 tablespoons of butter and yolk of 1 raw egg. Take 4 small cucumber pickles and chop very fine with 1 small raw onion. Stir this in the tomatoes with a teaspoon of salt and a little pepper. Pour in a ½ teacup pickle vinegar. Mix all well and put into a salad dish lined with celery stalks, and slice 2 hard boiled eggs and sprinkle with salt and pepper over the top. To be served very cold.

POTATO SALAD.

_Contributed by Mrs. John Poe, Baltimore, Md._

One half small onion chopped very fine, ½ doz. sprigs of parsley chopped fine, 4 tablespoonsful olive oil, 1 teaspoonful of salt, ¾ cup of sour cream or 2 of sweet, very little red pepper, 4 tablespoonsful vinegar. Rub onion, parsley and oil, then add other ingredients. Boil potatoes, skinned, in salt, and chop for salad. This dressing is good for any moderate quantity of potatoes.

POTATO SALAD.

MRS. GEORGE W. ANDERSON, SAVANNAH, GA.

_From “Favorite Recipes of Savannah Homes,” Through the Courtesy
of a Savannah Lady._

Boil white potatoes and let them get cold. Peel, salt and pepper them. Wet ½ teaspoonful mustard with 2 tablespoons vinegar and heaping tablespoon butter, and yolks of 3 eggs, whipped up, just before they are put in; add this seasoning to potatoes (which have been sliced thin), just before dinner is served.

CALVES HEAD SALAD.

_Contributed by Mrs. John Poe, Baltimore, Md._

Boil the head until the meat falls from the bone, remove the brains entirely. Cut up the tongue, the meat and the soft gristle, taking care to remove the little bones; season well with pepper and salt, chopped parsley and celery seed or fresh celery. Put in the mould with the stock made from boiling down the water used to boil the head in. Set it away and it will congeal, and serve with or without mayonnaise. Let as little fat as possible be used. Garnish your dish with lettuce or any attractive green salad.

POTATO SALAD.

MRS. GEORGE W. ANDERSON, SAVANNAH, GA.

_From “Favorite Recipes from Savannah Homes,” Courtesy of a Savannah
Lady._

Pare and cut about a quart of Irish potatoes; boil in salted water and cool; add a tablespoonful of chopped parsley and 1 of onion juice; moisten with either French or mayonnaise dressing and put away in a cool place for several hours before serving time. Serve on crisp lettuce leaves.

CRAB SALAD SERVED IN TOMATOES.

_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._

One dozen boiled and picked crabs, 12 large tomatoes, ½ teaspoon cayenne pepper, 1 cup mayonnaise, 1 head lettuce, 2 hard boiled eggs. Mix crab with mayonnaise and seasonings. Cut out the center of tomatoes and fill with crab, and put a slice of egg on each. Serve on lettuce leaves.

ASPARAGUS SALAD.

Drain 1 can of asparagus tips, throw into cold water, drain again immediately and wipe dry. Put into a salad bowl and pour over it French dressing.

TURKEY SALAD.

_Contributed by Mrs. Norman V. Randolph, Richmond, Va._

A turkey weighing 8 or 10 lbs. will make 1 gallon salad. Clear meat of fat and sinew, and cut into pieces ½ inch square. Same quantity of celery cut, salt to taste. Dressing for Salad--Yolks of 2 hard boiled eggs, 2 tablespoons dry mustard, 9 tablespoons olive oil, 6 tablespoons vinegar, 1 teaspoon salt; mix egg, mustard and salt together with beaten yolk of 1 raw egg. Add oil a few drops at a time, and lastly the white of 1 egg beaten to a froth.

GRAPE FRUIT SALAD.

Peel the grape fruit and separate into sections, split the membrane so that the pulp of the fruit can be extracted, separate into small bits and put into nest of crisp lettuce. Serve with either mayonnaise or French dressing.

ICE CREAM.

ICE CREAM.

“AUNT PARSONS’.”

_Contributed by Miss Pauline Johnson, Strafford, Pa._

Scald 1 qt. of good rich cream, beat 3 eggs, and stir in while it is hot, sweeten to your taste with loaf sugar, stir in the peel of 2 or 3 lemons grated, while hot, also. Strain the whole through a sieve, and when cold add enough lemon juice to make it a pleasant acid, generally 2 or 3 lemons. Put in a freezer made water-tight, fill with a layer of powdered ice and salt till nearly full. Cover the whole to exclude the air. It will freeze in 4 or 5 hours. If the cream is good, it will not flake if it is not stirred once in the freezer.

STILL-FROZEN ICE CREAM.

MRS. CADWALADER JONES, BAR HARBOR (1885).

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._

One qt. strawberries (or any fruit), 1 pt. sugar, mash well together. Put through a strainer and add 1 qt. thick cream, mixing it well with a wooden spoon. Put in a mould and wrap the mould in a towel and bury in ice and salt for 5 hours.

FROZEN COFFEE.

_Contributed by Mrs. S. Naudain Duer, Philadelphia, Pa._

Three pts. cream, 1 qt. fresh milk, 1 pt. sugar, 1 teacup strong drip coffee, 1 tablespoon arrowroot dissolved in a ½ cup of cold water. Put on in saucepan the milk and 1 pt. cream. When hot add sugar, coffee and arrowroot. Let boil until thickened to consistency of custard, stirring all the time. Set aside to cool. When cold, stir in remaining quart of cream. Then freeze.

FROZEN PUDDING.

_Contributed by Mrs. Clara Pollard Lee, Montgomery, Ala._

One pt. milk, 2 cups sugar, 1 scant cup flour, 2 eggs, 2 tablespoons gelatine, 1 qt. of cream, 1 lb. of candied fruits, 4 tablespoons of wine. Let milk come to a boil. Beat flour and eggs with 1 cup of sugar and stir into the boiling milk. Cook 20 minutes. Add gelatine which has been thoroughly soaked in a little water. Set away to cool, then add the other sugar, cream and wine. Freeze 10 minutes, then add fruit and finish freezing. Set away for an hour or two, that the fruit may ripen.

CHERRY MOUSSE.

MRS. S. B. DANA, WEST ROXBURY, MASS. (1885).

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._

To 1 pt. of thick cream add 3 tablespoonsful sugar, 1 cup of cherry juice and 2 drops extract bitter almond. Chill on the ice, then whip stiff, put in a mould tightly covered and bury in ice and salt for 3 hours.

MOUSSE.

MISS FLORA HARTLEY, THE GRAMMERCY, NEW YORK.

_Contributed by Mrs. M. Kim Miller, New York._

Whip 1 pt. cream and add the yolks of 4 eggs beaten, ½ cup sugar, 1 cup coffee or any flavor. Pour into moulds, and pack in layers of salt and ice; stand 4 hours.

ENGLISH FROZEN PUDDING.

BESSIE FRASER, LAKE HURON.

_Contributed by Mrs. Wm. A. Glasgow, Jr., Philadelphia, Pa._

Pour a rich boiled custard over cold boiled rice, and beat together with plenty of orange juice. Freeze in a brick, and when turned out place on top quartered oranges.

TO MAKE GERMAN OR VANILLA CREAM.

_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._

Take 1 qt. of very thick sweet fresh cream, well beaten in a pan, as you would eggs, till it is quite thick, to which add vanilla and loaf sugar to your taste; the vanilla bean must be well pulverized and minced with the sugar before you put it into the cream. Then freeze.

TO MAKE THREE QUARTS OF CREAM.

MRS. RODNEY OF GERMANTOWN.

_Contributed by Mrs. Samuel V. Merrick, Germantown, Philadelphia, Pa.
Her Great-Granddaughter._

Take 3 quarts of fresh sweet cream, rub the rind of a fresh lemon with loaf sugar; then flavor your cream with this and sweeten to your taste with powdered sugar. Put into your freezer and cover close, then set in a deep bucket with ice and salt around it. The ice should be broken in small pieces, then put layer of ice and one of salt. Then churn and stir until frozen. One quart will serve ten glasses; 3 quarts will do for a company of thirty.

ICES, PUNCHES, SHERBETS, BEVERAGES, AND WINES.

ICES, PUNCHES, ETC.

THE ART OF SERVING WINE.

_Contributed by Mr. Paul Garrett, Norfolk, Va._

From time immemorial, wine has stood for the pledge of friendship and good fellowship.

To-day, more than ever, the serving of light wines has an established place in social usage.

A glass of wine and a wafer makes the ideal repast for the afternoon gathering of ladies. The informal call, the evening party, the birthday table, the picnic or the lawn party, the wedding and the christening, not to mention the formal dinner--on every occasion sacred to the home where friend greets friend in social intercourse, pure light wines have their recognized place.

In this country this is true to-day more so than ever before, because the American people are just waking up to the fact that here at home are raised the best grapes in the world--grapes that by improved processes are being converted into wines of unquestioned purity and wholesomeness.

“Virginia Dare,” “Pocahontas” and “Minnehaha” are the lightest of wines--clear, pure and with a clean, fresh, natural flavor delightful to the taste. Besides adding zest to the meal, they form an important supply of food for the nerves--food just as important as that which goes to the building up of bone and muscle.

“How to Serve Wine” is a question of greater or less complexity, as the occasion is formal or informal. On an informal occasion, perhaps, only one wine will be served, the taste of the guests, of course, deciding the variety. If they be accustomed to the dry imported wines of Northern Europe, such as Rhine Wine, Moselle, or Sauterne, a bottle of Minnehaha should be served.

If, on the other hand, the guests have no acquired tastes, nothing can excel Virginia Dare or Pocahontas. Being so delicate and fruity in flavor, these wines invariably find enthusiastic devotees in the ladies.

In serving wines for a large formal dinner, there is much variation of ideas. It is a matter of taste rather than of rule. There is, however, a logical sequence that is usually followed:

White wines with oysters (Minnehaha, Sauterne or Moselle).

Yellow wines with soup (Virginia Dare, Sherry or Tokay).

Red wines with roasts and game (Pocahontas, Port, F. F. V. Claret, Burgundy or Hiawatha--a red sparkling wine).

Sweet wines with dessert (Pocahontas, Virginia Dare, Port, Madeira or Southern Sunshine).

After dinner, before coffee, old Ports, Madeiras, Sherries or Champagne.

Champagne any time after soup, although strictly speaking it is an after-dinner wine.

Champagne is the ideal table wine.

When Sherries are used, an old dry quality with nutty flavor is served with oysters, while a richer one should be used before coffee.

If both Claret and Burgundy are desired, serve the Claret with the entrée, Burgundy with the roast.

WINE CAUTIONS.

_Contributed by Mr. Paul Garrett, Norfolk, Va._

Dry wines should be kept in a cool, dry cellar, the bottles laid on their sides, so that the moisture will render the cork thoroughly airtight. This is not necessary, however, when the bottles are sealed with other devices, as, for instance, the Garrett Cap and Crown.

All old still wines--Claret, Sauterne, Sherry, Port, Madeira--should be decanted when they have been in bottles a sufficient time to precipitate.

In England, gentlemen decant their own wines; it is very simple, but must be done carefully.

Stand the bottles upright 24 hours before decanting, first loosening the cork. When ready, draw the cork, hold the bottle to the light and pour slowly into the decanter, until the sediment begins to move. The decanted wine will then be perfectly clear and bright.

Burgundies by custom are often served from the original bottles, but it is better to decant all still wines just before using.

It must be remembered, however, that only the fortified wines, or those to which alcohol has been added, will keep for any time after being exposed to the air. The fortified wines are Sherry, Tokay, Port and Madeira. Many other foreign wines are fortified to a sufficient extent to stand exportation, rendering them strongly alcoholic. For this reason it is better for Americans to drink the wines of their own country. There being no need to export, there is no temptation to fortify and render them intoxicating. Scuppernong products are the lightest and most delicate in the world, containing a minimum of alcohol and are rich in the health-giving properties of the grape.

Clarets and Burgundies should be served at a temperature of about 65 to 70 degrees, generally obtained by keeping the bottles in the dining-room several hours before serving.

White wines (Virginia Dare, Minnehaha, Rhine, Sauterne, Moselle, Riesling) should be cooled, but not thoroughly chilled, to about 40 to 50 degrees.

Sherry and Port should not be too cold, for if they are chilled they will cloud.

Madeiras are best at about 65 degrees. “Extra Dry” Champagne cannot be too cold--the nearer to frappe the better.

“Brut” Champagne should be chilled, but too low a temperature makes it acid and rough. Freezing kills it entirely.

Remember, that if a variety of wines is to be used, a very little of each is required.

ETIQUETTE OF THE WINE GLASS.

_Contributed by Mr. Paul Garrett, Norfolk, Va._

Each place at table should be supplied with all the glasses to be used during the dinner.

There are, in general, four varieties:

The Claret Glass is used for all still wines. With white wines a delicately tinted ruby glass is sometimes used with pretty effect. For red wines the glass must always be colorless.

The Sherry Glass is used exclusively for Sherry. There are numberless designs, both in plain glass and cut glass, but the general shape is always the same. Round base, slender stem, plain or ornamental--bowl, lily shaped--the whole effect being very graceful and delicate.

The Wine Glass is very much like the Claret Glass in shape, but smaller. It is used for Port, Madeira, and heavy fortified wines. This is the glass which should be used in the serving of wine at an afternoon gathering or as an informal evening refreshment.

Champagne Glasses are of three kinds, the selection being largely a matter of taste.

The “Saucer” Champagne is perhaps the most popular glass just now. It has a thin stem and a wide shallow bowl.

The “Fountain” Champagne will always be preferred by most. It has a hollow stem and deep bowl. The wine, effervescing from the stem, creates a miniature fountain in the center of the glass, with very pretty effect.

The Champagne Tumbler is a glass preferred principally by gentlemen, who are sometimes inclined to scorn the esthetic and who care less for beautiful effects.

JOHN DABNEY’S MINT JULEP.

RICHMOND, VA.

This famous receipt has a history well worth recording of “the man and his julep.” John Dabney was the famous old negro caterer of Richmond until a few years ago. John was a very remarkable character, and in personality most striking, combining as he did some of the Indian with his negro antecedents. He was a slave of a prominent Virginia family, who had consented to set John free some years before the war. John had almost finished paying for his freedom by his thrift and determination when war came. After Mr. Lincoln’s proclamation his master said, “John, you are free.” and wished him good luck, and John started life for himself as a caterer in Richmond. He soon had a small bank account. Meantime war had left his master’s family in reduced circumstances--his master dead. Taking the amount that was still due his old master, had war not settled the account in a different way, John Dabney went to his mistress and begged she would accept what he believed to be rightfully hers. Thomas Nelson Page hearing of the incident embodied it in one of his most characteristic bits of the old South. General Maury meeting John Dabney on the streets of Richmond a few days afterwards extended his hand and said, “John, I have just been reading what Mr. Page says about you, and John you are a gentleman.” Taking off his hat with that well-bred courtesy that the negro of the past had, and the negro of the present has not, he said, “Thanky, General, that’s what I tries to be, sar.” The young men of the different clubs in Richmond had presented John with two very handsome silver loving cups appropriately inscribed. John was very proud of these, and when he wanted to confer an especial honor one of these cups was sent filled to the brim with one of his juleps. One morning at the Old White there was a knock at my door just before breakfast. In answer, there stood one of John’s assistants with one of John’s cups filled to the brim with John’s julep, which he presented with John Dabney’s compliments. On the top rested a pink rose.

Here is what composed this beverage: Crushed ice, as much as you can pack in and sugar, mint bruised, and put in with the ice, then your good whiskey, and the top surmounted by more mint, a strawberry, a cherry, a slice of pineapple, or, as John expressed it, “Any other little fixings you like.” On mine was the pink rose. I pinned on the rose, drank some of that never-to-be-forgotten julep. Had I drunk half, I would have never danced my morning german. Then I went with my father to seek John and express my appreciation of the honor. I found him at the door of his sanctum. With a most profound bow he received my thanks. “Yes, mam,” he said, “I always was mighty fond of your Pa, the General.” Here’s to you, John Dabney! Would there were others of your race to follow in your footsteps.--Sue Mason Maury Halsey--(Mrs. James T. Halsey).

LALLA ROOKH PUNCH. A FAMOUS RECIPE.

MRS. JAMES THOMAS.

_Contributed by Mrs. Robert H. Maury, Richmond, Va._

One quart of cream, 5 eggs, put yolks in saucepan with a heaping teacup of granulated sugar. Let it cook a little, stirring, set aside to cool, then put in a custard glass of brandy, a dash of rum, then add whipped cream, and last the whites of eggs well beaten. Season with nutmeg. Use rock salt to freeze. This will serve 9 persons.

CLARET CUP.

SOMERSET CLUB, BOSTON (1880).

_Contributed by Mr. Charles P. Searle, Boston, Mass._

One qt. claret, large lump of ice, 3 pieces of cucumber rind left in for three minutes, 1 sherry glass Maraschino added after the cucumber is taken out.

BALTIMORE TEA PUNCH.

_Contributed by Mrs. W. Hinckle Smith._

Juice of 12 lemons. Put the skins in a pitcher and pour on them 1 qt. of boiling tea (made of green and black mixed, 3 or 4 teaspoonsful of each). Let it stand 10 minutes, add 1½ lbs. sugar and 1 qt. of old Jamaica rum. Strain and bottle, corking very tightly, and it will keep 6 months in a cool place. Do not let the tea draw until it becomes bitter, and if you like it very sweet add more sugar. Serve in a bowl with crushed ice. Makes nearly 3 qts. Should be made at once, and allowed to stand well corked. English breakfast tea can be used.

RUM TODDY.

VAN CORTLANDT RECIPE, VAN CORTLANDT MANOR, N. Y. (1775).

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._

Put in a punch bowl 1 bottle old Antigua rum, 2½ bottles water, ¾ tumbler lump sugar, and the yellow peel of three lemons. Let the peel remain in the mixture 20 minutes, stirring slowly so that the sugar dissolves well, and the oil from the lemon peel flavors the toddy. Take out the peel, let the toddy stand for about 20 minutes before using, then add a lump of ice the size of two fists, and serve.

FRUIT PUNCH.

GENERAL DABNEY H. MAURY, RICHMOND, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._