Chapter V: Part 5

One qt. of rum, ½ tumbler of peach brandy, the skin of 3 lemons, ½ tumbler of water, 1 lemon and 4 peaches sliced. Put the whole into a bowl and cover with a cloth. It should be made 2 days before using. If peaches are not in season a box of Guava jelly or pineapple is a good substitute. Set the bowl in ice 1 hour before the feast begins. O Moses!!

BLACKBERRY CORDIAL.

A PHYSICIAN’S RECIPE FOR DIARRHŒA.

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

Wash the berries, boil them a few minutes in a preserving kettle, when cool strain them through a thin cloth. To every quart of juice add ½ lb. of loaf sugar, ¼ oz. of nutmeg, ¼ oz. of allspice, ¼ oz. of powdered cinnamon. Boil all together fifteen minutes and when cold stir in ½ pint of best French brandy and seal it securely in bottles.

RASPBERRY SHRUB.

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

Fill a jar with red raspberries, pour in as much vinegar as it will hold. Let it stand over night. In the morning mash the berries and squeeze through a coarse bag. To every pint of juice add 1 lb. of sugar. Boil 20 minutes, skim and bottle. This will make a thick syrup which must be diluted when drunk.

STRAWBERRY ACID--A SPLENDID RECEIPT.

MRS. DABNEY H. MAURY, RICHMOND, VA.

_Contributed by Mrs. James T. Halsey, Richmond, Va._

Put 12 lbs. of ripe strawberries in a large bowl, cover with 3 pts. of water acidulated with 5 oz. of tartaric acid. Let it stand 48 hours. Pour all into a sieve and let it drip without bruising the fruit. To each pt. of clear juice add 3 oz. of sugar. Let it stand open 2 days and bottle, putting in the corks lightly at first.

CLARET ICE.

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

Eight lemons, rind of 2 grated, 2½ lbs. of sugar, 1 quart of Virginia Claret, 2 quarts of water. When about to freeze stir in the whites of 4 eggs beaten light.

CREME DE MENTHE.

_Contributed by Mrs. Judge L. L. Lewis, Richmond, Va._

Fill 1 qt. jar with fresh mint leaves and pour over them 1½ pts. of _deodorized alcohol_. Let this stand for 3 hours--not longer--shaking occasionally. During this time make a syrup of 1 qt. of granulated sugar and 1 qt. of hot water mixed well together and boiled a few minutes. This syrup should be double the quantity of alcohol and not too thick. Strain alcohol into a pitcher and pour the syrup after it has been cooled into it. Do not pour the alcohol into the syrup but pour the syrup into the alcohol.

KOUMYSS.

MRS. JAMES MEEKS, PHILADELPHIA, PA.

_Contributed by Miss Josephine Barry Meeks, Orange, N. J._

Take 1 qt. of milk, 1½ tablespoons of Loefland’s malt and 2 tablespoons of brewer’s yeast. Strain yeast, mix the malt, yeast and a little of the milk until thoroughly blended, then put in dish with a lip, or a pitcher, cover it, and set to rise as one would sponge for bread. When carbonic acid gas begins to form, bubbles appear on top, stir it well and pour in lager beer bottles. Cork and lay the bottles on their sides in a cool place. If brewer’s or home-made yeast cannot be had, use ½ a cake of Fleischmann’s yeast to a qt. of milk.

BLACKBERRY WINE.

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

Wash the berries and to every gallon put 3 qts. of water. Steam through a bag and sieve. To every gallon of the mixture put 2½ lbs. of white sugar. Let it stand 48 hours in a large tub and skim off what rises, stirring once a day. Put into a cask not quite full and close, then bung and seal. Age improves it. Two buckets of blackberries will make 5 gallons.

OLD VIRGINIA EGGNOG.

_Contributed by Mr. J. C. Dailey, Elkins, West Va._

Twelve eggs, 1½ pints best whiskey, 3 gills best rum (Cognac brandy, fair substitute), 1 well rounded tablespoon granulated sugar to each egg, 1 quart of milk or cream, beat the yolks light, add sugar and beat light, add whiskey, rum, milk, beat light, put in whites beaten to a froth. This recipe is fairly mild. For men increase liquor to 1 quart of whiskey, 1 pint of rum. One drop of oil of cinnamon improves this for some people. Never add liquor after cream or milk; this will ruin your eggnog.

OLD VIRGINIA EGGNOG.

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

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

Beat 12 eggs separately, add to the yolks 1 heaping tablespoonful of sugar to every egg, beating all the time. When very light stir rapidly in 1 pint of brandy and 1 pint of whiskey, if more liquor is desired it can be added _before_ the cream. Now stir in half of the well beaten whites, then 3 pints of rich cream or 1 pint of milk and 2 of cream, then stir in lightly the remaining whites. A little nutmeg grated is an improvement. Be careful never to add liquor after cream.

BLACKBERRY SYRUP.

MRS. MARY C. B. ALEXANDER, PHILADELPHIA.

One pint juice, 1 lb. white sugar, ½ oz. powdered cinnamon, ¼ oz. mace, 2 teaspoons cloves, 1 glass of best French brandy to every pint of the mixture. Procure perfectly ripe blackberries, put them in a porcelain lined kettle over the fire, let them remain until they break in pieces, strain through a flannel bag. Boil all except brandy 15 minutes stirring occasionally, then strain again and add brandy. Bottle and seal tight. Keep in a cool place.

PRESIDENT CLEVELAND’S RECIPE FOR SHERRY COBBLER.

_Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa._

Two tumblers of water, in each is dissolved 15 pieces of cut sugar. Juice of 4 lemons, juice of 2 oranges with the pulp. After the sugar is thoroughly dissolved, pour it into the punch bowl and add lemon juice and stir thoroughly, then add a few slices of lemon peel, and the orange, stirring briskly all the time. One and one-half pt. sherry is poured or dropped slowly into the bowl, and then is set aside until sufficient ice is powdered like snow, then add slowly to the mixture. Last of all add a lemon and 2 oranges cut as thin as possible and dropped from the knife into the bowl, after which stir for a few minutes with a silver spoon.

FINE APPLE TODDY.

WESTMORELAND CLUB, RICHMOND, VA.

FOR 5 GALLONS OF APPLE TODDY.

_Contributed by Mr. Junius Mosby, President Westmoreland Club,
Richmond, Va._

Six pints of Cognac brandy, 3 pints apple brandy, ½ pint peach brandy, 6 gills of Jamaica spirits, ½ pint curaçao, 3 lemons peeled and sliced thin, 1 bottle champagne, 1 lb. of powdered loaf sugar, 2 gallons of water, 48 apples roasted and quartered (Albemarle Pippins).

Known as Josiah Lee’s recipe, 1850. Contributed by General Snowden Andrews, Baltimore, Md., who married the daughter of Mr. Josiah Lee.

FISH HOUSE PUNCH.

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

Two qts. water, 2½ sugar dissolved, 1 qt. brandy, 1 pt. peach brandy, ½ pt. Jamaica rum, 1 qt. lemon juice and 5 lbs. ice.

COLONIAL PUNCH.

MARY ROBERTSON HAWKINS, CONN.

Of oranges four and lemons two
You take the juice to make your brew;
Eight tablespoons of sugar fine,
A quart of good red Bordeaux wine,
A large spoonful of choice Jamaica
Will give a flavor delicious later.
Then a generous wine glass of old Cognac
Will make your lips begin to smack,
But wait until you add the sparkling champagne
A pint at least or your labor’s in vain.

JONATHAN PRESCOTT HALL’S PUNCH.

UNCLE OF MRS. PEGRAM, PROVIDENCE, R. I.

_Contributed by Miss Isabelle Pegram, Providence, R. I._

One tumbler lump sugar, 2 tumblers old Jamaica rum, 3 tumblers of water. Peel of a lemon cut with the oil vesicles in it only; none of the white below the rind. A large lump of ice placed in the bowl and allow all to stand for several hours. Do not stir it.

SHERBET.

_Contributed by Mrs. Seth Barton French._

One gallon of water, 12 lemons, 6 oranges, 1 cup of cream, whites of 8 eggs and sweeten to your taste.

CURRANT WINE.

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

Two measures of currants to 4 qts. of water, 3 lbs. of sugar to every gallon of juice. After it is strained pour it in the barrel, but do not fill it by 6 inches. Then bung it and let the wine remain in the cask.

TEA PUNCH.

_Contributed by Mrs. Francis T. Boykin, Richmond, Va._

Three cups of strong green tea into which put the rind of 6 lemons pared very thin; 1½ lbs. of sugar with the juice of 6 lemons. Stir together a few moments and then let the rind of the lemon remain several hours in the mixture to give flavor; then strain off and add 1 qt. of the best rum, or 3 pts. of good sherry. Fill glasses with crushed ice when serving. It will keep any time when put in bottles.

RASPBERRY VINEGAR.

MRS. GEORGE TURNER, “BELLEGROVE,” KING GEORGE CO., VA.

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

Put 1 quart of vinegar on 2 lbs. of ripe raspberries, let them stand 24 hours. Strain them through a sieve, put the same vinegar on 2 quarts more of fruit. Let this stand again 24 hours and strain it. To every pint of vinegar put 1 lb. of sugar. Put it in a stone jar, place it in a pot of water on the fire and let it boil until clear. Bottle and seal.

RASPBERRY WINE.

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

Take your berries and bruise them, strain them through a flannel bag into a stone jar; to each qt. of juice add 1 lb. of sugar. Stir well together, cover closely. Let it stand three days, pour it off clear. To 1 qt. of juice put 2 qts. of brandy. Bottle it afterwards.

ROMAN PUNCH.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

One gallon of water, 1 pt. of wine, ½ pt. of French brandy, 1 pt. of old rum, 1 lb. of sugar, the rind of 4 lemons, juice of 2, freeze.

CHERRY BOUNCE.

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

Eight lbs. of Morello cherries, 8 lbs. of black cherries, stew them, bruise through a funnel into a demijohn with a stick that the liquid may get to the stones. Pour 1 gallon of rectified whiskey over the cherries. Let stand several months, or as long as you choose. Then pour off the liquid, shake the cherries out of the demijohn, cover them with water. Bruise them well and if you can, crush some of the stones. Let them stand 1 hour, strain liquor, add 5 lbs. of sugar and mix all the liquor together. After standing until settled it is ready for use. A few wild cherries improves it.

GENERAL HARRY HETH’S APPLE TODDY.

_Contributed by Mrs. M. H. Mortimer, Philadelphia._

This apple toddy I first drank in Washington at my brother’s, General Harry Heth’s. It was made in honor of President Cleveland’s first election. Then it was bottled and sealed and not again opened until President Cleveland was for the second time elected to the Presidential chair.

For 1 gallon, bake well and crisp 8 well flavored apples of medium size. When cool, place in a bowl. Mix 1 qt. of brandy, 1 pt. of arrack, 1 pt. of Maraschino; pour the mixture over the apples and add 2 qts. of water. Sweeten to taste, grating a little nutmeg. Stir well, but try not to break the apples.

APPLE TODDY.

VIRGINIA CLUB, NORFOLK, VA.

_Contributed by Commander Hugo Osterhaus, U. S. N._

One gallon apple brandy, 1 qt. of rum, 6 large apples well baked and 2 lbs. of sugar. The apples must be large and perfect, well baked and not broken. Drop them in the toddy when cold. Add 1 pt. of water, which must be boiling.

DRAGOON PUNCH.

CHARLESTON, S. C.

One and one half gallons (6 quarts) whiskey, 8 qts. Apollinaris, 2 lbs. sugar, 1 jar or 1 can Maraschino cherries, 1½ doz. lemons, 1 can sliced pineapple, 1 small tumbler raspberry cordial. To mix these, first squeeze out the lemons and strain the pulp, and then put in about a quart of water, then 2 tumblers of sugar, stir thoroughly until the sugar is dissolved, then add the whiskey, then the cherries, then ½ pt. of “Jamaica rum,” then add 5 qts. of Apollinaris. The other 3 qts. of Apollinaris add just before serving to produce an effervescent effect. It is necessary to stir the mixture the whole time it is being made, so it will blend properly. Throw 2 lemons thinly sliced on top of punch just before serving. Place a cube of ice in the bowl. Through the courtesy of Mr. Louis F. Sloan, this punch was given to and contributed by Mr. Coalter Bryan Carmichael, of Fredericksburg, Va.

This punch is known as Dragoon punch, and has been made by Mr. Louis F. Sloan, of Charleston, for the past 50 years, for the Charleston Light Dragoons, and has become famous. Many distinguished men know its charms, and this is the first time it has ever been in print. Through the kindness of Mr. Louis F. Sloan, who now concocts it for all the functions the Dragoons have, the writer was able to secure the recipe.

JONATHAN PRESCOTT HALL’S SPICED CLARET WINE.

UNCLE OF MRS. PEGRAM, PROVIDENCE, R. I.

_Contributed by Miss Isabelle Pegram._

Boil together in 1 pt. of water, 1 beaten nutmeg, 2 sticks of cinnamon broken up, and 1 tablespoon of cloves slightly beaten; when reduced to ½, strain the liquid into 1 pt. of wine, set it on the coals again and take it off as soon as it comes to a boil. While on the fire sweeten it with white lump sugar to taste.

RUM PUNCH.

VIRGINIA CLUB, NORFOLK, VA.

_Contributed by Commander Hugo Osterhaus, U. S. N._

One gallon Jamaica rum, 1 gal. boiling water, 1 qt. of French brandy, 3 lbs. of sugar, 1 qt. of lemon juice, the rind of 1 doz. lemons in a quart of boiling water added last.

EGGNOG.

USED AT WESTOVER (ON JAMES RIVER, VA.) BY MR. SELDEN.

_Contributed by Mrs. M. H. Mortimer, Philadelphia._

For one gallon of eggnog, 16 eggs, 4¾ pts. brandy, 1¼ pts. Creme de Violette, 1¼ pts. Jamaica rum, 3⅝ pts. cream, 3⅝ pts. boiled milk, sugar to taste, nutmeg grated. Use the _very best materials_. The mixture should be stirred very vigorously during the pouring of the liquor and for 5 minutes after, to avoid curdling. Of course the whites and yolks are beaten separately and mixed with the sugar before the brandy, etc., are put in.

SHERBET--_MOST EXCELLENT_.

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

Eight lemons, rind of 4 grated, 3 quarts of water, 2 lbs. of sugar, 1 pt. of milk. Take out 1 cupful before boiling pt. of milk to mix ½ tablespoon of cornstarch in, pour to boiling milk until it thickens. When perfectly cold stir in whites of 4 eggs beaten light.

CHAMPAGNE PUNCH.

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

One qt. champagne, 1 qt. of hock, 3 tablespoons pulverized sugar, 1 whisky glass brandy, 1 whisky glass Maraschino, 1 whisky glass curaçao. Any fresh fruit, bunch of mint on top. Pint of Club soda.

SOUTHERN EGGNOG.

_Contributed by Houston Eldredge, Fortress Monroe, Va._

Four doz. eggs, 2 cups of sugar, 3 qts. of cream, 1 qt. ½ pt. best brandy, 1 pt. of best rum. Beat up whites and yolks of eggs separately. To beaten yolks add sugar slowly, then brandy, then rum, beating all the time. Then add cream slowly as before. Then add beaten whites of eggs.

This is “Eggnog” as served Christmas in the South, and the best recipe that I know of.

FATHER’S BLACKBERRY WINE.

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

Wash 4 qts. of berries, pour 1 qt. of boiling water over them. Let stand 24 hours or until they begin to ferment. Then press out all the juice and put in a bag or jar and fill full, reserving some to fill up with. Let it work over the top and fill up as it needs it until it stops working, then rack it off and put it in a clean barrel and cork lightly.

REGENT’S PUNCH.

MRS. RICHMOND PEARSON, ASHEVILLE, N. C.

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

Two lbs. of loaf sugar, 2 large cups of strong black tea, 6 wineglasses of brandy, 6 wineglasses of rum, 4 oranges, juice only, 4 lemons, 1 large lump of ice, 2 quart bottles of champagne, put in just before using.

LEMON SHERBET.

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

Two qts. of water, 4 lemons, the whites of 6 eggs, 1 lb. 6 oz. of sugar, 1 pt. of cream. Mix half the sugar and eggs beaten to a stiff froth. The balance of sugar with lemon and water and then mix all together. Make _just_ before ready to freeze.

ROBERT E. LEE PUNCH.

CHARLESTON, S. C.

_Through Mr. Coulter Bryan Carmichael, Virginia._

As the name would indicate this punch is dear to the hearts as well as palates of the Southern people and is used always to entertain distinguished guests. All the Presidents and distinguished potentates have drunk deep of this delicious concoction. In spite of a declaration of a distinguished Southerner, that one glass of this punch would make you climb the nearest lamp post, two glasses will make you unable to reach the lamp post, the third, alas! will make you fight yourself.

One and a half gals. (6 qts.) Jamaica rum, 8 qts. Apollinaris, 2 lbs. sugar, 1 jar or can Maraschino cherries, 1½ doz. lemons, 1 can sliced pineapple, 1 small tumbler raspberry cordial. Reserve 3 qts. of Apollinaris; just before serving add, to produce an effervescent effect. It is best to place bowl of punch on a block of ice for some time before serving, instead of in the punch. Then look out for the nearest lamp post.

PUNCH.

_Contributed by Mrs. W. Hinckle Smith._

One and a quarter lbs. sugar, 3 pts. water, 1 pt. lemon juice, 1 pt. Cognac, 2 pts. Jamaica rum, 1 pineapple cut up, and allowed to soak for 24 hours. Then strain.

FRUIT PUNCH.

MRS. VILLENEUVE, NEW ORLEANS.

_Contributed by Miss Charlotte Mitchell, New Orleans._

One large cup of cold tea, green or black, mixed; juice of 1 lemon or lime; with 1 lb. of sugar make into a syrup from any sort of preserve. One qt. of rum or 1 qt. of sherry, chopped ice. Cold tea is the best foundation for any kind of fruit punches.

WESTMORELAND CLUB MINT JULEP.

_Contributed by Mr. Junius Mosby, Pres., Richmond, Pa._

(This must be a good recipe for this famous Virginia drink, for history records the fact that 3,000 were dispensed at this delightful old club the day of the unveiling of the Lee Monument some years ago.)

One large bunch of mint fresh from its bed, ½ tumbler of crushed ice, 1 tablespoon of sugar. Crush part of your mint with ice and sugar, then add your whiskey (and don’t look while the other fellow adds his), then place rest of mint in glass, with more crushed ice, and as an old Virginian said, “Drink, and be glad you are living.”

PENDENNIS MINT JULEP.

PENDENNIS CLUB, LOUISVILLE, KY. (MR. J. A. HADLEY.)

_Contributed by Miss Alice W. Richardson, Louisville, Ky._

Into a dry silver cup put one lump of sugar, add enough water to soften it and then crush same, adding a very few leaves of fresh mint. Fill cup with crushed ice, add one jigger of Bourbon whiskey, stir until frost appears on outside of cup, then cover top of cup and contents with mint cut short and inserted stems down; add straws and serve. The amount of sugar used can be varied, of course, to suit the taste, the less used the better for the drinker. The idea of covering the entire top with mint is to allow the drinker to get the full fragrance of the mint.

RASPBERRY VINEGAR.

MARIE LOUISE JONES, PHILADELPHIA, PA. 1866.

Put in stone or china jar 2 qts. of raspberries and 1 qt. of vinegar. Let it stand 24 hours, strain through a sieve, pour the liquor over 2 qts. of fresh raspberries; let it stand 24 hours longer, strain again and to each pint of juice add 1 lb. of sugar; let boil 20 minutes. Bottle when cold.

FISH HOUSE PUNCH.

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

Two qts. Jamaica rum, 1 qt. brandy, 2 oz. peach brandy, 1 qt. lemon juice, 1 qt. water, ¾ lb. lump sugar. Dissolve sugar in the water; to this add the lemon juice, then thoroughly mix all the other ingredients. Put in a punch bowl with 10 lbs. of ice in one block. Pour the mixture constantly over the ice until the ice has melted sufficiently to bring the total quantity up to 7 qts. or to taste.

RHINE WINE CUP.

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

One qt. Rhine wine, 1 wineglass curaçoa, 1 wineglass gin (the best). Mix in large mouthed pitcher with one large piece of ice. Just before serving enliven with two short “squirts” from a siphon of plain soda. The cup may be improved by a small piece of cucumber rind left in for a few minutes _only_, as more than the faintest taste of cucumber will spoil it. Serve in Apollinaris glasses with a few sprigs of mint.

SHERBET.

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

Eight lemons, 3 oranges, rind of 1 or 2 lemons, whites of 3 eggs, 3 pts. of water, and add more if you think it too strong, 1½ lbs. sugar.

WILD CHERRY BOUNCE.

A receipt of Mrs. Frances Surget (nee Eliza Dunbar), of Natchez, Miss., and used in her family since 1791.

_Contributed by Miss Louise Puquet du Bellet, of Natchez, Miss._

Pick the cherries from the stalks, fill the bottles nearly up to the necks, then fill bottles full of good brandy. In 3 weeks or a month strain off the spirit, and to each quart add 1 lb. of clarified sugar, and flavor with tincture of cinnamon or cloves to suit the taste.

MRS. JUDGE SIMRALL’S RECIPE FOR EGGNOG.

LOUISVILLE, KY.

_Contributed by Professor Lindley M. Keasbey, Bryn Mawr, Pa._

Take the yolks of 8 eggs, stir in 1 teacupful of sugar. After beating thoroughly, add 1 large teacupful of Jamaica rum. Set aside for a couple of hours or more. Just before serving add 1 pt. of brandy, then stir in gradually ½ gal. of whipped cream.

THE REGENT’S PUNCH (1783).

FROM GRANDMA MARKOE’S RECEIPT BOOK, 1800.

_Contributed by Mrs. James D. Winsor, Haverford, Pa._

Three bottles of champagne, 1 bottle of curaçoa, 2 bottles of Madeira, 2 bottles of seltzer water, 1 of hock, 1 qt. of brandy, 1 pt. of rum (Santa Cruz), 4 lbs. of Bloom raisins, Seville oranges, lemons, white sugar, and instead of water strong green tea. The whole should be well iced.

DR. CARSON’S RECEIPT TO RELIEVE A PERSON WHOSE STOMACH IS
CRAVING FOR ALCOHOLIC LIQUOR.

FROM GRANDMA MARKOE’S RECEIPT BOOK, 1800.

_Contributed by Mrs. James D. Winsor, Haverford, Pa._

One oz. of wormwood to 1 pt. of water; strain it and take a wineglass four times a day. When the weather is very hot, or the person appears to be exhausted, put in (_quietly_) a tablespoonful of whiskey.

CHERRY BOUNCE.

CAPTAIN NICHOLAS MORAN, NEW YORK (1770).

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

Six qts. wild cherries. Put in to a 3-gallon demijohn, add 1½ gallons rum, 2 qts. water, 1 lb. loaf sugar.

FISH HOUSE PUNCH.

_This is the recipe used by “The State-in-Schuylkill” Club
House, and given to Mrs. Thomas J. Barger by Mr. Rodman Wister,
Philadelphia, Pa., who contributed it to this book._

Two qts. of rum, 1 qt. of brandy, 1 qt. of lemon juice, 1 lb. of sugar, 1 wineglass of peach brandy. Water to taste. Put in a bowl with a lump of ice. Stir frequently and do not use for an hour.

MULLED CIDER.

_Contributed by Mrs. Lydia S. Hinchman, Philadelphia._

A good drink for a cold night; used in earlier days on Nantucket by the Quakers, who had given up the use of punch.

Heat sweet cider and to each quart add 1 tablespoonful of flour beaten until smooth in a little water. Sweeten and spice to taste; serve while hot.

PLUM CORDIAL.

An after dinner favorite at “Chachau,” the famous old plantation near Charleston, S. C.

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

Fill a jug with August “hog plums.” Pour over them the spirits, until the jug can hold no more. Allow to remain for 2 or 3 months. Pour off carefully and strain through a coarse cloth. Sweeten to taste. Be careful that children do not get the plums left, as they are very intoxicating.

CREAM AND OTHER DESSERTS.

FLOATING ISLAND.

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

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

Take 1 qt. of rich cream, divide it in half. Sweeten 1 pt. of it and stir into it sufficient currant jelly to color it a fine pink. Put it in a glass bowl and place in the center a pile of sliced almond sponge cake or lady cake, every slice spread with raspberry jam, or marmalade, and laid evenly on one another. Have ready the other pint of cream flavored with vanilla and beaten to a stiff froth. Heap it all over the cake and serve.

CHARLOTTE POLONAISE.

MARY B. GARROW, GODERICH, LAKE HURON.

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

One large stale sponge cake, 1 cup rich custard, 1 cup of cream, whipped, 2 tablespoonfuls of wine, ½ grated cocoanut, ½ lb. sweet almonds, blanched and pounded, whites of 4 eggs beaten stiff, 3 tablespoons of powdered sugar. Cut cake in horizontal slices ½ inch thick. Divide the egg into two portions; into one stir the cocoanut with half the sugar, into the other the almond paste with the rest of the sugar. Spread the slices with these mixtures, half with the cocoanut and half with the almond and replace in the original form, laying aside the top slice for a lid. Press all the slices firmly together and with a sharp knife cut the whole center of the sliced cake out, leaving the walls an inch thick. Then soak the parts removed in a bowl with the custard. Rub it smooth and whip it into the cream; when stiff fill the cake again, put on the lid and ice.

CHARLOTTE RUSSE.

MRS. FLOWERREE, VICKSBURG, MISS.

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

One half pint of milk, 4 eggs, yolks only, ¼ lb. of loaf sugar, 1 oz. of gelatine, 1 qt. of cream, 1 vanilla bean. Soak the gelatine in cold water 1 pt., and boil until reduced to ½ pt. Simmer the bean in milk until flavor is extracted, strain, add eggs and sugar and simmer custard 5 minutes. Strain gelatine into custard and set on ice. When beginning to set, add cream whipped light. Line mould with lady fingers, fill with mixture, set on ice.

CHARLOTTE RUSSE.

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

One oz. Cox’s gelatine dissolved in less than a teacup of water. Make a custard of 1 pt. of milk, yolks of 3 eggs, whip to a stiff froth 1 qt. of cream. When the gelatine is cool, but not congealed, beat it with the cooled custard. When cold add whipped cream; season with vanilla. When thoroughly mixed pour into moulds lined with sponge cake or lady fingers. Set aside until stiff enough to turn from moulds.

SAUCE FOR FRITTERS.

Beat together ¼ lb. of butter, ½ lb. of sugar, the yolks of 2 eggs and a wineglass of sherry or Madeira. Stir over fire until it thickens.

CHARLOTTE RUSSE.

MRS. MICHEL, MONTGOMERY, ALA.

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

One qt. of cream, one third box of gelatine, whites of 6 eggs, teacup of milk; melt gelatine in milk. Flavor and sweeten cream to taste and whip firm. When gelatine begins to stiffen add whipped cream and lastly eggs whipped very light.

ORANGE CHARLOTTE.

MRS. EDWARD RANDALL, GALVESTON, TEX.

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

One third of package of gelatine, one third cup of water, one third cup boiling water, 1 cup sugar, 1 doz. lady fingers, 1 cup orange pulp and juice, juice and grated rind of 1 lemon, whites 3 eggs; soak gelatine in cold water. Add boiling water, sugar and pint of juice. When it begins to congeal, beat in eggs whipped to a stiff froth. Line mould with lady fingers, put on ice until firm.

WINE WHEY.

MRS. RICHMOND PEARSON, ASHEVILLE, N. C.

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

One third wine (sherry), two thirds milk, scald milk and just before it comes to a boil stir in the wine. The curd will separate, then strain whey.

CHARLOTTE RUSSE.

PHILADELPHIA, PA.

Soak 1 oz. of gelatine in a pint of milk 10 minutes, then place over the fire and stir until dissolved. Remove and when cool beat thoroughly. Flavor 1 qt. of cream with 1 large teaspoon of vanilla, 1 small wineglass of brandy, powdered sugar to taste. Pour the mixtures together and whip thoroughly. Have moulds lined with lady fingers, fill with the above and place on ice until needed.

BISQUE GLACÉ.

MRS. RICHMOND PEARSON, ASHEVILLE, N. C.

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

One quart of rich cream whipped, whites of 10 eggs beaten light, 1 oz. of isinglass dissolved in as little water as possible and flavor to taste. Stir altogether and freeze.

CHARLOTTE RUSSE.

MRS. NICHOLAS ROOSEVELT, OF NEW YORK.

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

Cake.--Three eggs, pinch of salt, 1 cup of sugar, 1¾ cups of flour, half a lemon, 1 teaspoonful of cream of tartar, ½ spoonful of soda dissolved in warm milk. Russe.--Three fourths pt. of cream well whipped, 2 cups of sugar, whites of 3 eggs beaten light, ½ glass of wine, vanilla, tablespoon of gelatine dissolved in warm water.

VIRGINIA BELLE FRITTERS.

MRS. DABNEY H. MAURY, RICHMOND, VA.

Put a piece of butter the size of an egg into a pint of milk. Thicken when it comes to a boil with 1 pt. of flour; stir it on the fire until the flour is cooked. Pour in a wooden bowl, add 5 eggs, one at a time and _beating each_ one well in. Put a pint of lard in a pan and when it boils drop one fritter in at a time from the point of your spoon.

APPLE SPONGE.

BESSIE FRASER, GODERICH, LAKE HURON.

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

Boil 1 lb. of sugar in a ½ pt. of water until clear, then add 1 pt. of sliced apples. Soak 1 oz. of gelatine, add with rind and juice of 2 lemons. Beat until cold and slightly stiffened, then add beaten whites of 2 eggs and put in mould to set. Serve with custard made with yolks of eggs, or else use whipped cream.

RUM SAUCE.

MRS. RICHMOND PEARSON, ASHEVILLE, N. C.

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

Whip stiff the whites of 3 eggs, add 2 tablespoons of pulverized sugar, 2 tablespoons cream, 2 of rum, 2 of brandy.

JELLIES.

WINE JELLY.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

Use the whole of a box of gelatine dissolved in a pint of cold water, letting it stand 10 minutes. Add a pint of boiling water, stirring as you pour it in, and stir until it has all dissolved. Add a pint of Sicily Madeira wine, the juice and peel of 1 lemon, ¾ lb. sugar. Then boil and stir continually with the whites of 2 eggs well beaten. Let it boil up once, then take off immediately and let it stand one minute. Pour boiling water into your flannel bag. wring out and keep it warm near the fire. Pour the mixture in and let it drip through, _never_ squeezing it. and never letting it touch what has already gone through the bag.

WINE JELLY.

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

One and one half pints of cold water, 1½ pts. boiling, 1½ pts. wine, juice of 2 lemons, rind of one sliced thin and boiled with ¾ lb. of sugar. Whites of 2 eggs, bunch of raisins, 1 box Cox’s gelatine. Let it _boil clear_ and run through strainer; 20 minutes or half hour boil; put less water if the weather is warm; 1 pt. of hot, 1 pt. of cold water, but never less _wine_.

WINE JELLY.

_Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa._

One box of Cox’s gelatine dissolved in a pint of cold water, 1¾ lbs. of sugar, the juice of 2 lemons, 1 pt. of good sherry wine. Boil 1 qt. of water, add to it a few small sticks of cinnamon. Pour this while boiling on the gelatine; as soon as dissolved stir in the other ingredients. Strain and put away to cool.

CALVES’ FOOT JELLY.

MRS. DANGERFIELD, ALEXANDRIA, VA.

_Contributed by Mrs. James T. Halsey, Virginia._

Prepare very carefully 4 calves’ feet, hoofs taken off, etc. When boiled to pieces in about 2 qts. of water, pour them through a colander. When cold take all the grease off. There should be from 4 feet about 3½ pts. of jelly; pour on this 1 qt. of wine, juice of 6 lemons strained from seeds, 1½ lbs. granulated sugar, 2 blades of mace, the rind thinly peeled from 2 lemons. Wash 8 eggs clean, beat the whites to a froth, crush the shells and put them with the jelly. Set on the fire, stir until jelly is melted and do not touch it afterwards. When it has boiled until it looks quite clear on one side and the drops accumulate on the other, take off the thickest part of the drops, pour the jelly into a bag which should be made of coarse cotton. Put back what runs through until it is transparent.

WINE JELLY.

Soak a box of gelatine in a pint of cold water. Squeeze the juice of 1 lemon into it and let it stand for half an hour. Then add 2¼ lbs. of lump sugar. Pour in a quart of boiling water and add a pint of best cooking wine.

APPLE JELLY.

MRS. THOMPSON.

Core and cut 2 doz. apples into quarters, boil with the rind of a lemon until tender. Drain off juice, strain through a jelly bag and to each pint add ½ pt. sugar and ½ oz. gelatine, previously soaked and simmered gently in ½ pt. of water. Boil altogether slowly for 15 minutes and strain into moulds. Turn out when cold and serve, surrounded with whipped cream or custard. If jelly is not perfectly clear after straining beat up white of eggs and add; bring to a boil and skim, then strain again.

THERE IS NO FINER CRAB APPLE JELLY IN APPEARANCE AND TASTE
THAN AUNT ZEKEL’S.

_Contributed by Miss F. Virginia Baldwin, Orange, N. J._

Cut Siberian crab apples to pieces, but do not pare or remove the seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put into a stone jar, set in a pot of hot water and let it boil 8 or 9 hours. Leave in the jar all night covered closely, next morning squeeze out the juice and allow pound for pint, and manage as you do currant jelly. Should the apples be very dry add a cup of water for every 6 pounds of fruit.

TO MAKE JELLY WITH ISINGLASS.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

Take 2½ oz. of isinglass, soak it in cold water for ½ hour. Strain it and pour on it ½ gallon of boiling water. When cold add 1½ lbs. of sugar, 1 qt. of good sherry and juice of 4 lemons, the whites and shells (washed carefully) of 6 eggs. Stir well before putting it on the fire. Let boil clear, but do not stir. Add 1 gill of cold water. Strain through bag on rind cut thin of the lemons. Strain through bag a second time if not clear.

RECIPE FOR CALVES’ FOOT JELLY.

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

To 8 calves’ feet carefully prepared, put 11 qts. of water and let boil 7 hours. _Skim well._ When cold set aside to congeal. Take 1½ gal. of the stock and add 3 pts. of wine (sherry), 3 lbs. sugar, 1½ doz. lemons from which value juice, 1½ doz. whites of eggs, 1 bunch of raisins. The rind of 2 lemons peeled thin. Let boil 20 minutes from the time it begins to boil. Run through strainer.

APPLE JELLY.

MRS. JOSEPH PATTERSON (1840).

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

Bell Flower apples, pared, quartered and thrown into cold water. A syrup made of ¾ lb. of sugar to 1 lb. of fruit; boil until clear; when half boiled cut 1 lemon to every 3 lbs of fruit. For apple jelly 1 lb. of sugar to 1 pt. of juice. Boil until clear.

PASTRY.

MINCE MEAT.

A very old English receipt, 1800–1905.

_Contributed by Beatrice Bickerton-Fox (Mrs. L. Webster Fox),
Haverford, Pa., U. S. A._

H. R. H. the Duke of Sussex, who was a constant visitor at Lleweny, being a close friend of Mr. Bickerton, was so fond of this mixture that Mr. Bickerton sent M. Baumeister to St. James Palace, where the Duke lived, and where the great chef became chief of the culinary department. This chief Christmas dish was introduced and has been used in the kitchens of the Royal Family for many, many years. These two recipes were old in 1800, when they were used at Lleweny Hall, Denbighshire, North Wales, by Mrs. Bickerton, Great Grandmother to the contributor. Originally a beef tongue or round of beef was added, but M. Baumeister, chef at Lleweny Hall, eliminated the solid meat and substituted beef suet.

One pound of Demarara sugar, 1 lb. of Sultana raisins, 1 lb. of Valencia raisins, 1 lb. of black currants, 1 lb. of best beef suet, finely chopped, 1 lb. of best apples, finely chopped, ¼ lb. of Cardian citron peel, 4 lemons, skins peeled, boiled and chopped, juice strained, 4 nutmegs finely grated, 1 tablespoon of salt, 1 gill of old Jamaica rum, 1 gill of old French brandy. Mix well together in deep panmug with well fitting lid.

PASTRY.

_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._

One qt. of flour; work in it ¾ lb. of lard, water enough to make a stiff dough. Roll out and put ¾ lb. of butter in the dough in little pats. Dust flour over it thickly, and roll it. Put aside half an hour, roll out three times and bake.

MINCE MEAT.

This is the old Wager recipe, given to me by my great Aunt Anne Elizabeth Wager, who was the granddaughter of Philip Wager, who was a member of the First Philadelphia Dancing Class.

_Contributed by Fanny Neff Ewing, Mrs. Samuel Ewing, Bryn Mawr, Pa._

One large beef’s tongue, fresh boiled and chopped, 2½ lbs. of raisins, stoned, 2½ lbs. of dried currants, 2½ lbs. of beef suet, chopped fine, ½ lb of citron, cut fine, ½ lb of brown sugar, 12 pippin apples, pared and chopped, juice and grated rind of 4 lemons, juice and grated rind of 2 oranges, 3 nutmegs grated, 1 teaspoon of ground cloves, 1 teaspoon of allspice, 1 teaspoon of cinnamon, 1 bottle best brandy, 1 bottle of sherry or madeira. Mix well together, put in a stone crock, pour on brandy and wine; mix well again, cover and let it stand. Try in a day or two and if necessary add more seasoning.

SQUASH PIE.

_Contributed by Mr. Mark L. Requa, Oakland, Cal._

Use pie plate 9½ inches diameter, 1½ inches deep. Take 2½ cups milk, 4 eggs well beaten, 1 large cup cooked squash, passed through a sieve, 1 cup sugar. Mix thoroughly, bake slowly, set to cool. Beat ½ cup of cream stiff, and spread over top of pie. Cups mentioned are large coffee cups.

PUFF PASTE (VERY GOOD).

MISS CHARLOTTE MITCHELL, NEW ORLEANS.

One half pt. of flour, 3 tablespoons butter, 2 of ice water. Mix flour and butter together with a knife, make a hole in center and put in ice water. Roll out three times. Then put on ice for an hour or more. In cold weather a little more water is needed. Do not touch with hands. Cook in a hot oven. After it puffs pinch with a fork two or three times.

A FAMOUS LEMON PIE.

_Made in its perfection by Mary Robertson Hawkins, a
great-great-granddaughter of Jonathan Law (last Colonial
Governor of Connecticut), and contributed by her daughter, Mary
E. Chandon._

One egg, 1 teacupful of granulated sugar, 1 lemon, grated rind and pulp. After grating the rind, the lemon is carefully peeled so as not to break the sections, which must be picked apart, all the thin skins and seeds taken off and the pieces of pulp put on a plate to catch any drops of juice. The egg is slightly beaten with a fork in a shallow bowl or dish, yolk and white together, then the sugar is added gradually, then the grated rind, pulp and juice of the lemon. A pie plate has been lined with a rich puff paste, in which the mixture is poured, then with crossed narrow strips of the puff paste, cut with a jugging iron. Bake in a sufficiently hot oven for the mixture to rise, it will fall when cold; when slightly brown cover lightly with a paper until the crust is well baked. This pie has no upper crust and is very rich and delicious if the directions are strictly followed.

AUNTY’S MINCE MEAT.

MRS. PRESCOTT ADAMSON, GERMANTOWN, PA.

Three lbs. beef suet chopped fine, 6 lbs. Sultana raisins chopped fine, 6 lbs. cooking apples chopped fine, 3 lbs. currants picked, washed and chopped fine, 4 large lemons, juice and rind grated, 1 lb. sweet almonds chopped, 1 oz. butter, 4 grated nutmegs, 1 teaspoon cloves, 1 lb. sugar, 1 lb. citron, 1 pt. cider, 1 pt. brandy, 1 glass of plum or peach jam. Cover with brandy, paper, and add a little spirits every time you take any from jar.

DELICIOUS COCOANUT PIE.

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

One large or 2 small cocoanuts, 1 cup of butter, 1 cup of milk, 4 eggs, 3½ cups of sugar. Bake in good rich crust.

MINCE MEAT.

From the old book of Elizabeth Van Rensselaer, married September 18th, 1787, to John Bradstreet Schuyler.

_Contributed by Mrs. Francis Chamber’s Great Granddaughter._

Two pounds of tongue (boiled), 1½ lbs. of suet, 2½ lbs. of currants, 1 lb. of raisins (stoned), 1 lb. of citron cut small, ¼ oz. of mace, cloves, cinnamon, nutmeg and ginger, 1 lb. of powdered sugar, 2 lemons, 6 tablespoons of rose water, 1 pt. of wine, 1 pt. of brandy and a little salt. When you make the pies, chop a pippin fine and add to the mince meat.

LEMON PIE.

BRISTOL, R. I.

_Contributed by Miss Minnie Perry. An old receipt._

Three cups powdered sugar, mix well with 1 cup butter, then beat 4 eggs and add to the butter and sugar, 1 cup of cream or milk, the juice and grated rind of 2 lemons, two thirds of a cup more cream, and 3 or 4 Burt’s Boston Crackers grated in will make them nice, though less rich.

MINCE MEAT.

MY GREAT GREAT AUNT, LYDIA JONES, ABOUT THE YEAR 1800.

_Contributed by Elizabeth W. Paul Morris, Mrs. Fred’k Wistar Morris,
“Dundale,” Villa Nova, Pa._

Meat (beef or tongue) 2 lbs., suet 1 lb., brown sugar 2 lbs., currants 2 lbs., raisins 2 lbs., citron ½ lb., apples chopped 1 lb., wine 1 pt., brandy 1 pt., cinnamon ½ oz., 1 nutmeg. I have changed the recipe somewhat. I use ¼ lb. of lemon peel and ¼ of orange peel, the grated rind of 3 or 4 lemons, also the juice, and I add the brandy (2 tablespoons) at the time of baking, and I use cider instead of wine, but either way it is very good.

MINCE MEAT.

MRS. EDWIN I. CLINTON.

Eight lbs. of beef, 2 lbs. of suet, 6 lbs. raisins, 6 lbs. currants, 1 lb. of butter. The grated rind and juice of 6 lemons and oranges, spices to taste, with cloves, allspice, cinnamon and nutmeg, ¾ peck of apples, 3 pts. of brandy, 3 pts. of wine, 7 lbs. of sugar.

This receipt was used by Mrs. Joseph Worrall, Jr., who resided at 136 South Sixth street, opposite Independence Square. Her husband was first Captain of the Washington Guards when they were first formed in Philadelphia, Pa. Mrs. Worrall was born in 1806, and many of these receipts belonged to Mrs. John F. Evans.

MINCE PIE.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._

Four lbs. boiled meat, 1½ lbs. suet, 2 lbs. chopped raisins, 1½ lbs. currants, 1½ pts. of water in which the meat was boiled, 1 great spoonful of cloves, allspice, cinnamon, 3 of salt, 1 pt. of molasses, 1¼ lb. brown sugar, 3 nutmegs grated, 1 spoonful of mace, 3 gills of brandy, 1½ pts. cider, 1 pt. sherry wine, citron at pleasure. Meat and suet to be chopped very fine and all thoroughly mixed. In 2 weeks add a gill of brandy. Add chopped apple to this meat as each pie is made.

MINCE PIES.

MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).

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

Four and ¾ lbs. nice beef, 2½ lbs. suet, 7 lbs. brown sugar, 7 lbs. tart firm apples, 1 pt. dark molasses, 1 qt. sweet cider, 1 pt. good Sherry, 1 pt. good brandy, 7 lbs. mixed fruit, raisins, currants and citron, 2 oz. ground nutmeg, 2 oz. cinnamon, 1 oz. allspice, ½ oz. cloves. If too sweet lemon juice may be added.

TO MAKE GOOD PASTRY.

MRS. DABNEY H. MAURY, RICHMOND, VA.

Two lbs. of flour, 1½ lbs. of butter and good lard mixed. Place on ice until cold. Then chop it up in the flour in small bits. Mix with ice water with a knife, putting the hand into it as little as possible. Turn on paste board and roll thin. Cut into three pieces with knife, put one piece on top of the other, and roll out again, doing this three times. Bake in a moderately hot oven after shaping as you desire.

MINCE MEAT.

_Contributed by Mrs. C. Stuart Patterson, Chestnut Hill, Pa._

Two large fresh tongues boiled and chopped (this quantity makes 5 large cupfuls); ½ basket greening apples, 7 cupfuls; 3 lbs. suet chopped fine, 3½ cupfuls; 7 lbs. raisins stoned, 6 cupfuls; 1½ lbs. currants, 2 cupfuls; 1¾ lbs. citron cut fine; 4 nutmegs grated, 3 tablespoonfuls of powdered cinnamon, 3 tablespoonfuls allspice, 3 oranges, juice and rind, 3 lemons juice and rind, 7 lbs. of sugar, 1 qt. of good brandy, 1 qt. good sherry. Mix all together, adding salt and pepper plentifully. Add orange when making pie.

THE DUKE OF GLOUCESTER’S RECIPE FOR MINCE MEAT.

Take 3 large lemons and squeeze the juice. Boil the rind and the pulp in two or three waters in order to extract the bitterness. Pound in a mortar until they are as smooth as butter. Add 1¼ lbs. of beef suet free from skin and chopped very fine, 1 lb. of currants, ¾ lb. of raisins, 1 lb. of brown sugar, ¼ lb. of almonds, blanched and chopped very fine, ½ lb. of citron cut in thin pieces, 1 large tumbler of brandy, 1 lb. of chopped apples, cloves, mace, nutmeg, ginger each 1 tablespoon, 1 teaspoon salt, 3 wineglasses of sherry and nearly 1 qt. of cider. This is a very old recipe and in an old book, loaned by a distinguished Virginia family.

LEMON CREAM PIE.

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

Six eggs, 1 large lemon, 9 tablespoons of sugar, 3 tablespoons of water. Take the yolks of the eggs, juice and grated rind of the lemons, 6 spoons of sugar and the water. Mix together and after beating light, cook in the custard boiler, stirring constantly until it becomes a custard, then stir in part of the whites (previously beaten with the remaining 3 spoons of sugar). Take at once from the fire, put in dish or on pie as desired. Spread the remainder of meringue on top and brown.

MINCE MEAT.

MRS. EDWARD JACQUELIN SMITH, KING GEORGE CO., VA.

Three lbs. of fruit consisting of sultana raisins, smyrna and citron, 3 lbs. of chopped apples, 2½ lbs. suet and cold round of beef or tongue, 3 lbs. best brown sugar, 6 teaspoons of spices consisting of mace, nutmeg, allspice and cloves, also cinnamon; ½ teaspoon of cayenne pepper, the rind of a large lemon, 1 oz. of preserved orange peel, ½ pt. of Madeira, ½ pt. of best French brandy, ½ pt. of old Jamaica spirit. Mix all well together and let stand some days before using. Cover a dish with light puff paste, fill with mixture. Cover with paste and serve hot.

BAKED APPLE DUMPLING.

MRS. C. V. F. GREENWOOD, MIDDLETOWN, N. J.

Make a rich pie crust, pare and core some apples, fill each apple with a tablespoon of white sugar. Place on top of each apple a small piece of butter. Fold pastry around each apple and after they are placed in oven put a small piece of butter on top of each. Almost cover the dumplings with cold water. Add 1 tablespoon of sugar to each dumpling and grated nutmeg. Bake about 2 hours, keep them covered the first hour then remove cover. No other sauce except that in pan will be necessary.

LEMON CHEESE CAKES.

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

One pound of sugar, 6 eggs, the juice of 3 lemons, the rind finely grated, ¼ lb. of butter. Stir over a slow fire until the mixture thickens. Bake in a puff paste adding at the time about 6 finely pounded crackers. After baking lay over top some finely cut pieces of citron or preserved lemon rind.

LEMON PIE.

_Contributed by Mrs. Edward I. Clinton, Philadelphia, Pa._

The rasping and juice of 3 lemons, 5 eggs, 3 cups of white sugar, 3 cups of water, 3 tablespoons of flour. Keep out the whites of 3 of the eggs for the top of the pie. Beat whites to a stiff froth and add sugar (pulverized). After pie is baked spread over the top. Put in oven a few minutes to brown lightly. This is delicious.

MINCE MEAT.

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

One lb. of chopped suet, 1½ lbs. chopped apples, 1 lb. of raisins, ½ lb. of currants, ¼ lb. of citron, 1½ lbs. brown sugar, 1 pt. of wine, ½ pt. of brandy, 1 pt. of cider, 1 tablespoon of nutmeg, mace, allspice, cloves and ginger.

MINCE MEAT.

_Contributed by Mrs. Goodfellow._

One lb. of beef or tongue or heart, 1 lb. of suet, 1 lb. of sugar, 1 lb. of raisins, 1 lb. of currants, ½ lb. of citron, 2 lbs. of apples, 1 pt. of wine, 1 pt. of brandy, ½ oz. of cinnamon, 1 whole nutmeg, ¼ oz. cloves, ¼ oz. mace, the rind of 1 orange pounded. Boil the meat before chopping, seed raisins, wash and pick the currants, slice citron, pare, core, and chop the apples. Mix together the liquids last. The weight is for the articles after they are prepared for mixing.

WASHINGTON PIE.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._

For the outside, take 3 eggs, 1 cup sugar, 1 teacup of flour, 1 teaspoonful cream of tartar in the flour, one third teaspoonful soda dissolved in 2 tablespoonsful of milk. This makes two round tins. For the inside, take 1 teacup of flour, 2 eggs, 1 cup of sugar, beat together and pour into a pint of milk when boiling. Season with ½ teaspoonful of lemon or vanilla extract.

SWEET POTATO PIE.

_Contributed by Mrs. Morris R. Stroud, Philadelphia, Pa._

Make a rich flaky pastry. Take 3 large sweet potatoes, boiled and mashed. Break 5 eggs, beat very light, add to the potatoes, then add ½ lb. of butter, ¼ lb. of sugar, the grated peel of two lemons and the juice of one, 1 grated nutmeg, 1 wineglass of wine, 1 of brandy. Mix well together and bake in your pastry.

MRS. EDWARD SHIPPEN’S DIRECTIONS FOR MINCE PIE.

SENT BY MRS. LEA, DECEMBER 12TH, 1796.

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