Chapter VI: Part 6

One lb. of beef or tongue, 1½ lbs. currants, 1½ lbs. suet, 1 lb. of raisins, 1 dozen apples, sugar, salt, wine, brandy, spice, citron, lime juice, nutmeg, lemon peel, to your taste.

MOLASSES PIE.

MRS. MORRIS R. STROUD.

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

Prepare regular pie crust in pan. Spread with brown sugar then layer of molasses, small pieces of butter, another layer of crust, brown sugar and molasses and butter. Put in oven to bake.

CREAM PIES.

MRS. MORRIS R. STROUD.

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

Two cups of white sugar, 2 cups of flour, 6 eggs separate, 2 teaspoons of cream of tartar in with the flour, ½ teaspoon of soda dissolved in 2 tablespoonfuls of boiling water; bake in 4 jelly cake pans.

_Cream for the Pies._

One pt. of milk put on to boil in farina boiler, when boiling stir in ¾ of a cup of flour or a tablespoonful of cornstarch made smooth with a little milk, yolks of 2 eggs, ¾ of a cup of sugar, flavor with a little vanilla.

PUMPKIN PIE.

MISS SCHUYLER, NEW YORK.

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

One pumpkin prepared, 1 pt. of milk boiling, 2 tablespoons of butter, 2 cups of brown sugar, 1 large cup of dark molasses, pinch of salt and mace, 3 tablespoons of ginger, 2 tablespoons of cinnamon. Mix ginger and cinnamon with a little of the pumpkin until smooth. Add the boiling milk, then the pumpkin, and boil 15 minutes. Beat 4 eggs light and stir in, not boil as for custard. Put in paste while hot. This makes three large pies.

LEMON PIE.

MRS. NICHOLAS ROOSEVELT, OF NEW YORK.

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

One lemon, grate the rind and squeeze the juice, 1 tablespoonful of flour, 1 cup of sugar, 1 cup of water, yolks of 3 eggs. Boil all until quite stiff. When the pie is baked a light brown cover with the whites of the eggs beaten to a froth with sugar, brown again in the oven.

PUFF PASTE.

MRS. RUMSEY, CHESTNUT HILL, PA., 1800.

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

One lb. sifted flour, ½ lb. butter, ½ lb. lard, pinch of salt, 1 tumbler ice water. Chop the lard into the flour until fine, add water, flour board well, roll out, divide butter into three equal parts, sprinkle one third over paste in tiny pieces, fold up and pound, roll out again, repeat same process three times, roll out thin, and cut in pieces as desired, chill thoroughly before using.

CREAM PIES.

MRS. MARIE LOUISE BAILEY, PHILADELPHIA.

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

Two teacups of white sugar, 2 teacups of flour, 6 eggs, 2 teaspoonfuls cream of tartar, ½ teaspoon of soda dissolved in 2 tablespoonfuls of boiling water.

_Cream for the Pies._

One pt. of milk, 3¼ cups of flour, ¾ cup of sugar, 2 eggs, only using the yolks. The pies must be cold when the cream is added.

PUDDINGS.

LEMON PUDDING.

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

(This is a very old and good receipt, and if one has paste in the house, can be used for dessert if an unexpected friend comes in to dinner.)

Quarter pound butter, and quarter pound of sugar beaten to a cream, the yolks of 3 or 4 eggs beaten. Add to the above the grated rind and juice of one lemon, large; add the whites of the eggs well beaten, last, and cook in a slow oven. The top must be brown. Do not put whites of eggs on top. Serve hot. Spread this mixture on a good rich crust. Except for the crust, this pie can be made while one is dining. (If lemons are small, three are enough.)

BLANC-MANGE.

MRS. OLIVER HASTINGS.

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

One fourth box gelatine dissolved in milk for a half hour. Boil a pt. of cream, pour it over the gelatine, adding 2 tablespoonfuls of powdered sugar. When it begins to stiffen, stir in ½ pt. more cream. Stir continually now till shape is taken. A whole vanilla bean must be put in the cream while beating, and then taken out when all is cooling.

FRENCH PLUM PUDDING.

_Contributed by Mrs. Charles Brinton Coxe, Philadelphia, Pa._

One-fourth lb. sifted flour, ¼ lb. bread crumbs, ¼ lb. currants, ¼ lb. raisins, 2 chopped apples, a little citron, ½ lb. suet, ½ lb. of sugar, of which half must be browned to caramel, 1 small glass of brandy. Boil 3½ hours in mould and eat with wine sauce.

PUDDING.

One of the most famous recipes in the private cook book of Mrs. Mary Logan, widow of the Late General John A. Logan, is for the preparation of a citron pudding, which was a great favorite with his friends.

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

One qt. milk (fresh), 1 pt. stale bread crumbs carefully grated, 4 eggs, 1 coffee cup powdered sugar, ½ lb. citron cut fine, ¼ lb. butter, juice and rind of 1 lemon. Beat yolks and sugar together. Add bread crumbs, milk and lemon rind by degrees. Pour into a buttered dish, drop citron in and place bits of butter over all. Bake half an hour, then cover with a meringue made of the 4 whites, a cup of powdered sugar and the juice of a lemon. Brown slightly before serving.

CHESTNUT PUDDING.

ITALIAN RECIPE FROM BORDIGHERA, ITALY.

_Contributed by Mrs. Charles M. Andrews, Bryn Mawr, Pa._

Boil Italian chestnuts, pass them through a potato masher. Fill the pudding dish with a layer of meringue (whites of eggs beaten up with powdered sugar) then cover the top with chestnuts and heap around the edges of the dish with whipped cream.

MRS. OTIS’ DIRECTIONS FOR A COMMON INDIAN PUDDING.

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

Take half pint of fine Indian meal, in a clean pan, and pour on it one quart of boiling milk. Stir it well, put one spoonful of salt, and one gill of molasses. The pan for baking must be well buttered when the pudding is put into it, and when in the pan, and ready for baking, pour on it a teacup of milk, sweetened with molasses. It must bake five or six hours, slowly.

ROYAL ICED CABINET PUDDING.

_Contributed by Mrs. Sara Yorke Stevenson._

(This receipt, when well carried out, is fit for Kings, Lucullus or Brillat-Savarin.)

One lb. of candied cherries, ½ lb. green gages, 1 lb. stale sponge cake, ½ lb. pulverized sugar, 1 pt. of cream, 1 pt. of milk, 1 tumbler of sherry (good wine), or maraschino, 6 eggs, 1 vanilla bean, 1 box of gelatine. Take a mould with a lid and place in a pan of ice until very cold. Soak the gelatine, boil the milk, whip the yolks of 6 eggs light, add ½ lb. of sugar. Strain the gelatine with the milk as it boils, then add the eggs and sugar, being careful it does not curdle. When this custard is cool, add the stiffened whipped cream, and add the vanilla bean. Then take your mould and put in a little of the custard. Cut up cake and soak the slices in the sherry. Cut your gages into halves or quarters, removing the stones. Put a layer of cake, then one of custard, then one of the fruits and so on until the mould is filled. The outside may be more or less decorated with fruit, according to taste. Put on ice for three hours at least. Serve as you would ice cream on silver dish (cold) and garnish with whipped cream and fruit.

BREAD PUDDING.

MRS. CATHERINE LEAF SMITH, READING, PA. (1800).

_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._

Three pints of milk to one baked loaf of bread. Take half the milk and soak the bread in it. Work it through the colander, using the rest of the milk to do it. Add half pound butter, eight eggs, and sugar to taste, half of a nutmeg, half teaspoon of cinnamon, 1 glass of brandy and one pound raisins. The dish must be well greased.

_French Dip for the above Pudding._

One fourth lb. butter, 1½ cups sugar, beat very light, then add enough boiling water to make a thick cream. Flavor to taste.

COCOANUT PUDDING.

_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._

This receipt is one of my great-grandmother’s, Mrs. Joseph B. Lapsley.

Take 1 good-sized cocoanut, cut skin or rind off (after it is taken from the shell). Grate it fine, 1 lb. of white sugar made into a rich syrup, merely sufficient water to make it, using also the milk of the nut. Put grated nut into the syrup and let it boil a few minutes. Beat 4 eggs very light, if you choose leave out the whites. After the cocoanut is tolerably cooled, beat whole mixture well together. Put it in a dish deep enough to hold the above, and bake it from 20 minutes to ½ hour. If a paste is preferred, this quantity will make 2 puddings, if not, 1. A little salt is required. Brandy, small quantity, is an improvement. A few blanched almonds stuck on top add to the appearance as well as taste.

PLUM PUDDING.

MRS. MARY FONTAINE COSBY, LOUISVILLE, KENTUCKY (1820).

_Contributed by her great-granddaughter, Mrs. Alice C.
Slaughter, Louisville, Ky. Through Miss Alice W. Richardson,
Louisville, Ky._

Pour over five teacups of bread crumbs, enough scalding milk to moisten them--about a pint or a little more--add to the bread crumbs and milk, two large iron spoonsful of flour, a teacup brown sugar, teaspoon of salt, a cup of chopped suet, four beaten eggs, teaspoon of cinnamon, 1 of ginger, 1 of allspice and ½ of cloves. Have three teacups of raisins that have been seeded and cut in half, the same of currants and a large piece of citron sliced thin, some candied orange and lemon peel, some almonds blanched and cut in half, or pecans. At the last put in a teaspoon of soda dissolved in a very little hot water. Boil four hours. Stick blanched and split almonds all over it, and pour on some brandy or whiskey and burn.

MILK BISCUIT.

MRS. DEBORAH SHOEMAKER. 1800.

_Contributed by Mrs. Ellen Shoemaker Buzby, Mrs. Duncan Lawrence
Buzby, Philadelphia, Pa._

(This recipe was used by my great-great-grandmother, and has been in our family for more than one hundred years.)

One pint of milk, butter and lard together the size of an egg, 1 teaspoon sugar, 1 teaspoon salt, ½ yeast cake, flour enough to make a soft dough. Heat milk, add butter, lard, salt, sugar and yeast cake, dissolved in ½ cup lukewarm water. Stir in flour, beat well and stand away to raise in a moderately warm place. In about five or six hours make into small biscuits, place in pans and again allow to raise. When very light bake ½ hour in a quick oven. Care should be taken that the dough is very soft and well beaten with a wooden spoon. It should never be kneaded.

DELICIOUS SNOWDON PUDDING.

LLANBERIS, WALES.

_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._

One pound sugar, 1 lb. beef suet, 1 lb. bread crumbs, 1 lb. lemons (grate the skins and squeeze the juice), 1 lb. eggs, brandy according to taste. Mix all together and boil for about six hours. The yolks only of the eggs used.

A BOILED RICE PUDDING.

FROM HER GREAT-GRANDMOTHER RODNEY’S RECEIPE BOOK.

_Contributed by Mrs. Samuel V. Merrick, Germantown, Philadelphia._

Take a quarter of a pound of rice and ½ pound of raisins. Tie them in a cloth so as to give the rice room to swell. Boil it so two hours and serve it up with melted butter and sugar and grated nutmeg thrown over it.

A PUDDING.

BY MISS CARY RANDOLPH OF “EDGEHILL,” VIRGINIA. A
GREAT-GREAT-GRANDDAUGHTER OF THOMAS JEFFERSON.

_Contributed by Mrs. Edward Jacquelin Smith. A
Great-Great-Great-Granddaughter of Thomas Jefferson,
Fredericksburg, Va._

One pint of bread crumbs, 1 quart of cream, 1 teacup of white sugar, yolks of 4 eggs, grated rind of 1 lemon. Beat yolks, sugar and lemon together and stir in the crumbs. Bake a light brown. When it is done spread over the top currant jelly, or any small preserve; beat the whites of the eggs to a stiff froth, spread on top, serve either hot or cold.

NANTUCKET INDIAN MEAL BANNOCK.

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

Scald two cups of Indian meal with one quart of milk, mix thoroughly until perfectly smooth. When cool add 6 eggs, whites and yolks beaten separately, 1 cup of sugar and a teaspoonful of salt. Bake one hour and a half in a moderate oven.

NEW ENGLAND INDIAN PUDDING OR “SUNDAY MORNING PUDDING.”

Used by Elizabeth Rodman of New Bedford, 1800.

_Contributed by Miss Hannah Fox, Philadelphia, Pa._

Boil 3 quarts of milk, stir in 1 lb. of Indian meal, 1 tablespoon of salt, 3 gills of molasses. Put in a well heated oven at 5 P.M., cover at 10 P.M.--let stay in oven until morning; turn out of baking pan and serve warm.

This pudding was originally made to be baked in a brick Dutch oven but can be made in a range with the door left partly open all night. It is eaten for breakfast with cream. It should be about the consistency of hot corn meal mush and have a jelly-like deposit at the bottom of the pan.

SWEET POTATO PUDDING.

This receipt is from an old book compiled by Mrs. Goodfellow, who was famous in Philadelphia in the last century. Her receipts have long been out of print.

“ELIZABETH PYEWELL.”

_Contributed by Mrs. John H. Easby, Philadelphia, Pa._

Grate 3 or 4 good sized raw sweet potatoes. Lay some slices of good butter in a dish, on this sprinkle some of the grated potatoes, about one half. Grate in the potatoes ½ a nutmeg and a very little cinnamon, and scatter over 2 large spoonfuls of brown sugar, then the rest of the potatoes, more butter and sugar and mix 1 wineglass of rosewater and a cup of cream together and 1 wineglass of wine and brandy mixed. Stir all these ingredients well together. Bake very slowly 2 hours, and serve hot as a dessert.

APPLE PUDDING.

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

Pare, core and slice as many apples as you can conveniently place in your dish. Add sufficient sugar to sweeten them and 2 tablespoons of grated orange or lemon peel. When partly done pour over them a batter such as you make for light puddings and bake quickly. To be eaten with sauce.

FIG PUDDING.

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

One cup of molasses, 1 cup of chopped suet, 1 cup of milk, 3¼ cups of flour (sifted before measuring), 2 eggs, ¼ teaspoon salt, 1 teaspoon soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 pt. of figs. Mix together molasses, suet, spice, and figs cut fine. Dissolve soda with 1 tablespoon of hot water, and mix with the milk. Add to the other ingredients. Beat eggs light and stir into mixture. Add flour and beat well. Butter the mould and steam 5 hours. Or it may be boiled 3 hours. Serve hot with foamy wine sauce.

OLD ENGLISH PLUM PUDDING.

1800.

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

One lb. of Demarara sugar, 1 lb. black currants, 1 lb. of Sultana raisins, 1 lb. of Valencia raisins, 1 lb. of French plums, 1 lb. of apples, chopped, 1 lb. of best beef suet, finely chopped, 1 lb. of fresh bread crumbs, 1 lb. (6 to 8) fresh eggs, 3 oz. sweet almonds, blanched and chopped, 4 lemons, skin grated and juice, ¼ lb. of candied citron peel, 4 large nutmegs, grated, 1 gill of Jamaica rum, 1 gill old French brandy.

Mix all thoroughly well together; place in heavy porcelain basins tying each basin in heavy pudding cloth; boil 4 hours when mixed and four hours when used. Serve with hot sauce flavored with brandy.

WHITE PLUM PUDDING.

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

Half cup of sugar, ¾ cup of butter, 4 eggs, 1 pt. of milk, 1 qt. of flour, very little salt, 2 even tablespoons Royal Baking Powder, ½ cup citron cut fine, ½ cup raisins seeded, ½ cup currants, nutmeg and vanilla flavoring. Beat the eggs, add sugar, butter, salt, and milk. Stir all in the flour in which the fruit has been mixed. Just before cooking stir in the baking powder. Boil or steam 2 hours. To be eaten with sauce. Sauce--Butter, sugar, flour, and wine, cream consistency. Served hot.

COCOANUT BLANC-MANGE.

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

Make Blanc Mange by ordinary recipe, only a trifle sweeter. Just before taking off stove stir in 1 grated cocoanut. Then pour into shapes.

ENGLISH PLUM PUDDING.

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

Mix 2 soup plates of raisins, 2 of currants, 2 of citron and a little candied orange peel, 2 of beef suet, 2 of bread crumbs, 2 of sugar, 2 of flour. These must be heaping plates; 1 doz. eggs beaten separately and 1 pt. of milk. If you have only 8 or 9 eggs it will take 1 qt. of milk. Season with a ½ tumbler of brandy, 3 or 4 nutmegs grated, 2 pinches of allspice. After mixing up the ingredients, tie the pudding up in a strong cloth and boil 7 hours. This pudding will keep for months in the winter. Cut off a piece the size you wish to serve and put in a tin mould. Put mould into boiling water until the pudding is _hot through_. Turn into a dish and pour over a little alcohol and set on fire. Serve with a rich sauce seasoned with nutmeg and brandy. An old and tried recipe and most delicious one.

CONTINENTAL PUDDING.

MRS. ALBOR MAN, PLATTSBURG, N. Y.--1806.

_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates
Lloyd, Haverford, Pa._

One quart of milk, ½ pint of fine bread crumbs, 3 eggs--yolks only, 1 cup of sugar, small piece of lemon, grated rind of lemon. Bake. Whip the whites of the eggs with a cup of fine sugar, add juice of the lemon. When the pudding is cold spread over it jelly or sweetmeats, then the meringue and brown lightly. To be eaten cold.

HAMBURG CREAM.

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

Five eggs, 2 lemons, ½ lb. powdered sugar. Beat yolks with juice and grated rind of lemons, also sugar. Put on fire and let it come to a boil. Then add quickly the whites beaten light. Stir all together, take off and put in shapes until cold.

PLUM PUDDING.

Brought from “Moi Ellen” near Dublin, Ireland, by my
Great-Grandmother, MARY PHELPS ROBINSON, when she came
over on a visit in 1830--she being about fifty.

_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates
Lloyd, Haverford, Pa._

Two lbs. of raisins, 2 lbs. of currants, 1 lb. of suet, ½ lb. of citron, 8 eggs, 1 large loaf of soft bread grated fine, 1 cup of brandy, 1 cup of syrup, 1 cup of sugar, 1 cup of flour. Tie into a cloth buttered ¹⁄₁₆ of an inch and dredged with flour--making a ball--then boil three hours. Keep a plate under pudding in kettle to prevent burning. Turn out of cloth carefully while hot and serve with burning brandy--also use hard sauce.

MARMALADE PUDDING.

A. M. LEWIS, GODERICH, LAKE HURON.

_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._

1 breakfast cup of bread crumbs, 1 breakfast cup of suet chopped fine, 3 eggs well beaten, 2 tablespoons of marmalade, 1 tablespoon of cream, 1 wineglass of brandy. Mix well together. Butter the mould well and sift a little white sugar over it. Steam for 4 hours.

TAPIOCA PUDDING.

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

Soak 4 small tablespoons of tapioca (not the pearl) in a quart of fresh milk over night. The next morning put this on the fire in a farina kettle, and when it comes to a boil add the yolks of 4 eggs, well beaten, and sugar to your taste. A wineglass of brandy, a pint of cream, and the grated peel of 1 lemon, then add the well beaten whites of the eggs. Heat the whole mixture in a farina kettle, then pour into a pudding dish and bake for ½ an hour in a pan of hot water.

FRUIT PUDDING.

MRS. G. T. HEWLETT, BROOKLYN, N. Y.

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

Six ounces of chopped apples, 6 ounces of bread crumbs, 6 ounces of beef suet picked fine and chopped, 6 ounces of sugar, 6 ounces of raisins (seeded), 6 ounces of currants, 6 eggs, and a little citron sliced fine. Put all together and boil in a close form 3 or 4 hours. Sauce for pudding. Mix well ¼ pound of sugar, 2 ounces of butter and boil for a few minutes. Then draw off the fire and add when not too hot, 1 beaten egg. Have a wineglass of sherry and add just before taking from the fire.

POTATO PUDDING, VERY GOOD.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

One half lb. of butter, ½ lb. of sugar, ½ lb. Irish mashed potato, ½ gill of cream, 5 eggs, the grated rind of an orange or lemon, 1 teaspoon of nutmeg and 1 of cinnamon, ½ glass of good brandy. Mash potatoes with butter and cream and when cold add other ingredients and bake in puff paste.

ENGLISH PLUM PUDDING.

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

Sixteen eggs, 1 cup of flour, 1½ lbs. of muscatel raisins, 1¾ lbs. of currants, 1 lb. of sultana raisins, 2 lbs. of brown sugar, 3 lbs. of bread crumbs, 2 lbs. finely chopped suet, 6 ounces of candied orange peel, the same of lemon and citron, 1 oz. ground nutmeg, 1 oz. cinnamon, ½ powdered bitter almond, ¼ pint of brandy. Stone and cut the raisins, do not chop them; cut the candied peel in thin slices. Mix all the dry ingredients first; then beat the yolks of the eggs, strain into the pudding. Beat whites until stiff and put in last. Boil 6 or 8 hours.

PLUM PUDDING.

MRS. VOGELS.

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

Twelve eggs well beaten, 12 spoonfuls of flour, 12 spoonfuls of sugar, 1 lb. of beef suet, 1 lb. of stoned raisins, ½ lb. of currants, ¼ lb. of citron, 1 wineglass wine and brandy mixed, 1 nutmeg, 1 teaspoon cinnamon, ½ wineglass of milk, 1 teaspoon of cloves. Beat the eggs well, chop the suet fine and mix by degrees, flour, sugar, etc., and last of all the wine and spices. Beat the mixture thoroughly and tie your bag close to the mixture and boil 8 hours. Sauce.

SAUCE.

Mix butter, flour and plenty of sugar in the proportion of ½ lb. of sugar, ¼ lb. of butter, ½ pt. of water, wine and nutmeg to taste. Boil the sauce well.

BOILED FLOUR PUDDING.

R. T. WEST.

One pint milk, flour enough to thicken, little salt, 3 eggs beaten separately, yolks put in first, even teaspoonful saleratus dissolved in a little warm water, a very small piece of butter, and lastly add the whites of the eggs. Boil 1 hour in mould or bag in boiling water and flour the inside of it.

PUDDING SAUCE.

E. W. HORSTMAN.

_Contributed by Mrs. Walter D. Horstman, Philadelphia._

One quarter lb. of butter (melted), ¾ lb. of sugar, 2 eggs well beaten, 1 tumbler full of wine. Boil all together a few minutes. Mix in 1 pint of the juice of fresh strawberries.

LEMON KISS PUDDING.

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

Two lemons, 4 eggs, two thirds of a tumbler of boiled milk, 10 tablespoons of sugar. Grate the lemons and to the rinds and juice add the beaten yolks of the eggs, the sugar, and the milk. Stir quickly together, have ready a baking dish lined with paste, and pour the mixture into it. Bake until the crust is done. About a half an hour is usually required. Then cover the whole with the whites of the eggs beaten to a stiff froth with 4 tablespoonfuls of sugar. Brown delicately in the oven. This pudding is very nice cold as well as hot, and the same quantity will make two or three pies, which should be covered with the meringue in the same way.

PERFECTION PLUM PUDDING.

_Contributed by Mrs. G. H. Ellerbe, New Orleans, a Famous Southern
Housekeeper._

Two lbs. of cup cake crumbs or sponge cake, 2 lbs. of raisins, 1 lb. of currants, 1 lb. of citron, 1 cup of shelled pecans, 1 cup of blanched almonds, 1 tablespoonful level of allspice, the same of ginger, 2 teaspoons of cloves, 2 teaspoons of nutmeg, 2 teaspoons of cinnamon, 1 cup of sugar, 2 cups of sifted flour, 1 cup of milk, 1 cup of butter, ½ cup of brandy. Rub butter and sugar together, add eggs one at a time, then flour and milk, then cake crumbs toasted and ground. Soak spices in brandy and add to mixture. Cut almonds and pecans in rather large pieces and citron in thin slices, seed raisins, wash currants, and add to batter. Put in pudding mould and boil steadily for 5 hours. Serve with liquid sauce, seasoned with brandy and whipped cream. When pudding is placed on table pour brandy over it and light. This greatly improves flavor and makes an ideal Christmas dish. This receipt has been used many years and is infallible. About ¼ the quantity will make a pudding to fill a 1 lb. yeast powder can which makes a good mould.

ENGLISH XMAS. PUDDING.

LONDON, ENGLAND, 1800.

The English make several puddings early in the winter and use them as they require them. They consider that they are better if kept some time before using.

_Contributed by Mrs. Charles C. Duggin, New York._

One lb. raisins, 1 of currants, 1 of Sultanas, 1 of orange and citron candied peel mixed, and 1 of suet, a pinch of salt, 8 oz. flour, 8 oz. bread crumbs, ¾ lb. sugar, 1 nutmeg, 1 teaspoonful mixed spices, grated rind of 1 lemon, 10 eggs, brandy to taste. When well mixed, pack closely in bowl and tie very tightly in cloth. Boil 5 or 6 hours. Can be kept for months without removing the cloth, and when required can be heated by boiling for an hour before serving.

PLUM PUDDING.

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

One lb. of suet chopped very fine, 1 lb. of crackers, 1 lb. of sugar, 1 lb. of citron, 1 lb. of raisins, 8 eggs, 1 coffee cup of brandy and wine mixed, 1 cup of milk, 1 tablespoon of flour, 2 tablespoons of mixed spices, 1 tablespoon of salt. Divide it into small puddings. Steam 5 hours. When wanted steam 1 hour.

PLUM PUDDING.

A very old recipe.

MISS SCHUYLER, NEW YORK.

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

Coffee cup of white sugar, ½ lb. of suet chopped very fine, 1 lb. of dried bread crumbs, 6 eggs, yolks and whites beaten separately, allspice, a little cloves, cinnamon, and 1 nutmeg, 1 pt. of milk, 1 lb. of currants, 1 lb. of dried raisins, ¼ lb. of citron well dredged with flour, 1 teaspoon of baking powder, whites of eggs last. Boil between 4 and 5 hours.

ENGLISH PLUM PUDDING.

H. HORTON, GODERICH, LAKE HURON.

_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._

One lb. of raisins, ¼ lb. of flour, 1 lb. of suet chopped fine, 1 lb of currants, ¾ lb. of stale bread crumbs, ½ nutmeg grated, ¼ lb. of brown sugar, 5 eggs, grated rind of 1 lemon, ½ pint of brandy, ½ lb. minced candied orange peel. Mix all dry ingredients together. Beat the eggs, then add them to the brandy and thoroughly mix all together. Boil 6 hours; this will make 6 pounds.

ECONOMICAL PLUM PUDDING.

One and one half cups of flour, 1 cup of brown sugar, 1 cup of grated suet, 1 cup stoned raisins, 1 cup currants, 1 cup grated carrots, 1 cup of grated potatoes, ¼ cup minced orange peel, spices and flavoring to taste.

_Sauce._

1 tablespoon cornstarch, 2 tablespoons butter, ½ cup brown sugar, 4 tablespoons grape or apple jelly, spices and flavoring to taste. Beat cornstarch, sugar and butter together in a saucepan at a moderate heat, wet with hot water a little at a time. Add hot water as required and boil until cornstarch is cooked. Equal to any plum pudding.

SWEETMEAT PUDDING.

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

Cover your dish with a puff paste, take candied lemon peel, orange and citron of each 1 ounce sliced very thin. Lay on bottom of your dish. Beat the yolks of 8 eggs, 2 whites, ½ lb. of sugar, ½ lb. of butter, a little mace. Beat all well together, when the oven is ready pour it over the sweetmeats. One hour or less will bake it, the oven must not be too hot.

BAKED INDIAN PUDDING.

GRANDMOTHER HANNAH WADSWORTH.

_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._

One quart milk, one third cup of yellow corn meal, 1 cup sugar, 1 cup molasses, 3 eggs, 2 tablespoons butter, ½ teaspoon cinnamon. Heat the milk to the boiling point, stir in the meal and let it just boil. Remove from the fire and add butter, sugar and molasses. When it is cooler, add the eggs, etc. Bake in rather slow oven for about an hour. Serve with butter for a sauce. Some put raisins in the pudding.

SNOW PUDDING.

MRS. W. V. R. WATSON, HOUSTON, TEX.

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

Dissolve ½ box of gelatine in a tea cup of cold water, 1 cup sugar, 1 pt. of boiling water, juice of 2 lemons, 1 qt. of milk, 4 eggs, 1 cup of wine, 1 tablespoon of cornstarch, 1 teaspoon of vanilla. Soak gelatine 1 hour, add boiling water and stir until melted. Add lemon juice, sugar, whites of eggs beaten stiff, milk and wine. Beat 15 minutes. Pour in mould lined with lady fingers. Set on ice.

ICED RICE PUDDING.

MRS. JOSEPH PATTERSON.

_Contributed by Mrs. Meredith Bailey, Philadelphia._

One cup of rice well boiled in 1 cup of water, then mashed smooth, add 1 qt. of milk, yolks of 3 eggs, rind of one lemon, 5 tablespoons of sugar. Put on fire and stir until boiled to a custard, then turn into a shallow dish. Beat light, whites of 3 eggs with juice of 1 lemon, 6 spoons sugar. Pour on the custard and let brown in the oven.

A DELICIOUS DESSERT.

H. HERTON, GODERICH, LAKE HURON.

_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._

One cup of tapioca, soaked in plenty of water over night. In the morning drain off most of the water, place on back of stove, cook until clear. Add to this when about half cooked one tin of grated or shredded pineapple, juice of 2 lemons, 2 cups of sugar, and whites of 3 eggs beaten stiff. Serve with whipped cream.

FIG PUDDING.

MRS. RUSSELL ROBINSON, NELSON COUNTY, VA.

½ lb bread crumbs, ½ lb. figs, 6 oz. brown sugar, ¼ lb. suet, 2 oz. flour, 2 chopped apples, enough milk to make a batter, 6 eggs well beaten, ½ nutmeg. Boil 4 hours.

APPLE DUMPLINGS.

MRS. WILLIAM COXE.

Boil 12 good sized potatoes, mash them very smooth. Mix them while hot with 1 qt. of flour (no water), beat well with flour and roll it out. Pare and core apples, put a little cinnamon or grated lemon or orange peel in the hole from which the core is taken. Roll the paste thin, wrap and tie each apple in a cloth, and boil them.

CUP CUSTARD.

ELLEN GALLAGHER.

_Contributed by Mrs. Walter Horstmann, Philadelphia, Pa._

To 1 qt. of milk add the yolks of 6 eggs, 1 tablespoonful of brandy, sweeten to taste. Beat the yolks and sugar together, add the brandy, and the scalded milk, put into cups in a pan of water, and bake in a moderate oven 20 minutes.

CHERRY ROLL.

MRS. HELOISE MINOR, NORFOLK, VA.

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

Six medium sized Irish potatoes, 1 large spoonful of butter, ½ teaspoon of salt, flour enough to make a paste. Mash potatoes smooth. Add butter and salt, then the flour. Roll it out in a strip longer than wide. Lay over it the fruit. Roll it up and tie in a floured bag. It must boil steadily 1 hour and water boiling when put in. Serve with sauce.

TAPIOCA AND CANNED PEACHES.

_Contributed by Miss Josephine Barry Meeks, New York._

Soak ½ a pt. of tapioca several hours or over night in ½ a pt. of water. Fill a baking dish two thirds full of peaches taken out of syrup, sprinkle with sugar and bake from 20 to 30 minutes. Add ½ a pt. of peach syrup to the tapioca and when it boils add 1 gill of boiling water, 1 gill of white sugar, pour over peaches and bake half an hour.

RED RICE.

_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._

One lb. flour, ½ lb. suet chopped fine, ¾ lb. dried currants, pinch of salt mixed with the flour. Mix with water rather stiff. Make into dumplings and roll in dry flour. Drop into boiling water and boil about 1 hour.

INDIAN PUDDING.

LUCY DETWILER.

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

Pour 1 pt. of boiling milk over ½ pt. of sifted Indian meal with ¼ cup of butter in ½ cup of sugar, add ½ cup of molasses and pour in the mixture. When cool stir in 3 well beaten eggs, add cinnamon, nutmeg and brandy. Beat the whole well, pour into a buttered pudding dish, bake 1 hour, serve hot with wine sauce.

PLUM PUDDING.

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

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

Six eggs, 1 lb. raisins, 1 lb. currants, 1 lb. suet chopped fine, ½ lb. white bread crumbs, ½ lb. flour, ½ lb. citron, 1 pt. sherry or Madeira, 1 pt. milk, 1 tablespoonful ginger, ½ an orange peel chopped fine, and ½ a lemon peel. Put in a mould or tie in a cloth, and boil for 6 to 8 hours if in a cloth, but longer if in a mould.

“ADAM’S PUDDING.”

_Contributed by Mrs. Edwin S. Cramp, Philadelphia, Pa._

Grate 8 mellow apples, ½ a lb. of sugar, ½ a lb. of butter, 3 eggs, ¼ lb. of grated bread, flavor with a teaspoon full of vanilla and bake a half hour. The whites of 3 eggs beaten until they stand alone, shake 1 tablespoonful of granulated sugar into the whites of the eggs, beating all the time until the sugar is dissolved, add 1 teaspoonful of vanilla put on top of pudding, brown in quick oven 5 minutes. This pudding may be eaten hot with cream.

A QUAKING PUDDING.

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

One pint of cream, 6 eggs, half the whites, beat well and mix with the cream. Add ½ nutmeg and a little salt. Put in the crumbs of a light loaf and 1 tablespoon of rice flour first mixed with a little of the cream. Butter a cloth well and flour it, put in your mixture. Do not tie it too closely. Have a pot of boiling water ready, put in and let it remain half an hour. Serve with a sauce.

RICE PUDDING.

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

Beat 6 eggs with 12 tablespoons of sugar, then add gradually 2 teacups of rice that has been boiled soft and 1 tablespoon of butter (heaping). Season with grated nutmeg or lemon. Add at last 1 quart of cream or rich milk. Put in dish and place in oven. When you put it in cover so it will not brown too quickly. Just as soon as done remove from oven as it becomes watery.

SUET PUDDING.

_Contributed by Mrs. M. Kim Miller._

One cup suet chopped fine, 1 cup raisins, 1 cup currants, 1 cup molasses, 1 cup of milk, 2½ cups flour, 1 teaspoonful of baking powder, ½ teaspoonful of cinnamon and nutmeg, a little candied lemon, chopped. Boil 3 hours.

NEST PUDDING.

MARIE LOUISE HOXIE, 1859.

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

Make the foundation of jelly or blanc mange, rasp the skin of 3 lemons and preserve it. Lay it around in the jelly like straw. Take out the contents of 4 eggs through a small hole. Fill the shell with blanc mange. When cold break off the shells and lay the blanc mange eggs in the nest.

SAUCES FOR PUDDINGS.

FOAMY SAUCE.

_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._

Three eggs well beaten, 2 cups of pulverized sugar, 1 cup of cream, ½ a cup of sherry. Beat eggs to a cream, adding sugar gradually, also the cream whipped lightly, then the wine and beat all together.

CHOCOLATE ICING.

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

One quarter lb. chocolate, 2 teacups sugar, one third cup milk. Heat milk, add grated chocolate; heat thoroughly, then add sugar. Cook in hot water until thick. Add teaspoon vanilla and lump of butter or tablespoon butter. Place on and between layers of cake.

PUDDING SAUCE.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

Six heaping tablespoons of sugar, ½ lb. of butter, worked to a cream, then add 1 egg beaten light, 1 wineglass of wine or brandy, 1 nutmeg grated. Let boil hard 10 minutes.

LEMON CUSTARD FOR TARTS.

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

One lb. pulverized sugar, ¼ lb. butter, yolks of 6 eggs, whites of 4, juice and rinds of 3 lemons. Beat yolks and sugar to a cream, then add whites unbeaten one at a time. Beat the whole very light. Beat butter to a cream and add this to it. Now put into a bowl and stand in a kettle of boiling water. Stir until thickens, take off and let cool.

FOAMY SAUCE.

_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._

1 tablespoon butter, 1 cup powdered sugar, 2 eggs, 1 wineglass sherry, a little nutmeg. Beat the butter and sugar to a very light cream and add the eggs, first well beaten. Then the sherry little by little, and nutmeg. Stand the bowl into the top of a boiling tea kettle, beating all the time rapidly till it softens, but not melts at the bottom, say for 1 or 2 minutes. Serve at once.

YELLOW SAUCE FOR PUDDINGS.

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

Cream ¼ cup of butter. Add gradually 1 cup powdered sugar. When light add gradually the yolks of 3 eggs, and whites of 2 beaten light. Flavor with sherry. Stand in bowl in pan of boiling water.

SAUCE FOR CAKES AND PUDDINGS.

MRS. EDWARD FISHER, LEE CAMP, VA.

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

One half cup of butter and 1 tablespoonful of flour rubbed together; 1 cup of white sugar, 1 pt. hot water. Boil until somewhat thick. Season with vanilla, mace or brandy.

WINE SAUCE.

MRS. B. M. ANGLE, RICHMOND, VA.

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

Half a cup of butter worked to cream with 2 cups of granulated sugar. Pour into it a pint of rum or wine, and boiling water. Boil 10 minutes and keep hot until needed.

CAKES.

MOLASSES CHEESE CAKE.

_Contributed by Mrs. Alice Cabell Palmer, Nelson County, Va._

Pastry, 2 ordinary coffee cups of flour, ½ teaspoonful salt sifted together. Work in 1 coffee cup of lard and butter mixed. Lastly add ½ coffee cup ice water. Divide into three after mixing and roll out very thin. This amount of pastry will line three pie plates six inches in diameter. Get all the materials for the filling before you begin the pastry. After rolling out and lining the plates in the stove, which must be at degree of heat suitable to cook biscuit, then as quickly as you can work together in a bowl 1 cup butter, 2 cups brown sugar, 1 teaspoonful extract of vanilla. Beat whites and yellows of eggs separately, mix together in another bowl. Add cup sweet milk with dessert spoonful of cornstarch. Add this to the sugar, butter and molasses. Beat for a few minutes and fill the pie plates in the stove. Cooking the pastry a few minutes before adding the filling prevents the pastry from having a heavy, soggy look. In summer use 2½ cups flour to cup of lard and butter. Cook until well risen and brown on top.

CRULLERS.

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

One half cup butter, 1 lb. of sugar, 8 eggs, ½ tea cup sour cream, a little saleratus in half the milk, flour enough to roll them out, a little nutmeg and mace.

APEAS.

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

One half lb. of butter, ½ lb. of sugar, 2 eggs, 1 lb. of flour, a little water, ¼ teaspoon of soda. Roll very thin and bake in a quick oven.

CORN STARCH CAKE.

_Contributed by Mrs. Paul C. Lee, Birmingham, Alabama._

1 lb. of sugar, ¾ lb. of butter, ½ teaspoon of soda, 1 teaspoon of cream tartar level, ½ lb. of flour, ½ lb. of cornstarch, 10 eggs. Cream sugar and butter very light, mix cream tartar in a little water and add it to the 10 eggs one at a time stirring in but not beating. Sift flour and cornstarch thoroughly together and add to batter. Last of all sift in soda very carefully. Flavor with almond or vanilla. Bake in biscuit pan, cut in squares and ice.

GRAND DUKE CAKE.

MRS. ALEX DELGADO, NEW ORLEANS.

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

(White part) the whites of 3 eggs, 1 cup white sugar, 1 cup butter, ½ cup sweet milk, ½ cup cornstarch, 2 cups of flour, 2 level teaspoons baking powder, flavor with lemon.

(Dark part) yolks of 3 eggs, 1 cup brown sugar, ½ cup milk, ½ cup butter, 2 cups of flour, 1 cup of chopped raisins, 1 tablespoon of molasses, 2 level teaspoons baking powder, 1 teaspoon mixed spices. Bake in jelly cake pans and put boiled icing in between.

GINGER SNAPS.

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

1 pt. molasses, 1 cup of butter, 1 tablespoonful ginger, 1 allspice, 5 cups flour and 1 cup of sugar.

FRENCH DOUGHNUTS.

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

One quarter lb. of sifted flour, 2 oz. butter in pan with a gill of water. When boiling stir in the flour, stir until very thick, then take off and let cool. Then add 4 eggs one at a time, beating well. Drop in deep boiling lard and roll in cinnamon and pulverized sugar.

DOLLY MADISON’S WHIM.

A VERY OLD RECIPE.

This is Mrs. Dolly’s own favorite cake, and was taken from the original book.

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

One lb. of flour, 1 lb. of sugar, 1 lb. of butter, 1 lb. of raisins stoned and chopped, 6 eggs and a wineglass of brandy, 1 nutmeg, a tablespoon of mace, 1 dessertspoon of soda dissolved in a wineglass of hot water. Beat the butter to a cream, rub the yolks of the eggs and the sugar together, add the butter, whip the whites to a stiff froth, add alternately with the flour, then the brandy and the nutmeg and lastly the soda. Stir the whole mixture lightly and quickly and bake in a deep pan with the same heat required for pound cake.

SAND TARTS.

_Mrs. Washington Hopkins, Lancaster, Pa._

Two lbs. of flour, 2 lbs. of sugar, rubbed together, 1¼ lbs. of butter, wet them with 3 eggs, roll them out, then sprinkle cinnamon and sugar over them and put on tins with a blanched almond put in the middle of each cake. They must be rolled out very thin.

SPONGE CAKE.

_Contributed by Mrs. Charles Duggin, New York._

Six eggs, ½ lb. of powdered sugar, ¼ lb. of flour sifted. Beat yolks of eggs together until very light. Beat whites until they stand alone. Add the sugar, then the yolks, stir flour in very lightly.

DOUGHNUTS.

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

2 cups sugar, 1 cup sour cream, 1 teaspoon saleratus, 3 eggs, flour enough to make them stiff; swim in lard.

SOFT GINGER CAKE.

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

One half lb. of butter, 2 teacups of sugar, 6 eggs, one pint of molasses, 6 teacups of flour, 1 of cream, 1 teaspoon of soda dissolved in the cream, ginger, cinnamon and other spices to the taste, 1 wineglass of brandy. Lemon or orange peel grated.

CURRANT DUMPLINGS.

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

A Danish dish brought from the Island of Santa Cruz.

One and a half pints red currants, ½ lb. raspberries. Stew the currants gently until the juice flows freely, add raspberries just before the currants are done, strain, sweeten to taste, add ground rice as for blanc-mange. Put in mould and serve cold with cream.

RAILROAD CAKE.

Three eggs, two thirds cup butter, beat well together, 3 cups of flour, 1 cup of milk, 1½ cups of sugar, 1 teaspoon of baking soda, 1½ teaspoons of cream of tartar.

A FAMOUS RECIPE, LEMON PUFF. A DELICIOUS DESSERT.

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

Three oz. butter, 3 oz. flour, 3 oz. sugar, 8 eggs, 1½ pts. milk. Stir sugar and butter and flour on fire in a nice saucepan until well mixed, then have ready the boiling milk. Stir this in gradually. Put all on fire and cook until you think done, stirring all the time. Set saucepan in a vessel of boiling water, it is less apt to burn, then pour this into bowl. When quite cool stir in seasoning, either acid of 2 lemons or juice of 1, or chocolate, or whatever you like. Then stir in 8 yolks, then the whites beaten very light. Pour into baking dish and bake 25 or 30 minutes. Eaten either cold or hot.

FRUIT CAKE.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

Twelve eggs, 1 lb. of brown sugar, 1 lb. of butter, 1 lb. of flour, 1 lb. of raisins, 1 lb. of currants, 1 lb. of citron, 2 nutmegs grated fine, 1 tablespoon of mace and cloves, ½ tumbler of brandy, 1 wineglass of sherry. Flour your fruit before stirring into mixture.

DUTCH CAKE.

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

One and one half cups sugar, 1 cup of milk or cream, 4 eggs, 1 cup of yeast, ¾ cup of butter, enough flour to make a stiff batter, ½ nutmeg, 1 cup of currants or raisins.

GINGER NUTS.

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

One lb. of flour, 1 lb. of brown sugar, 1 lb. of butter, ½ lb. of ginger, 1 qt. of molasses, allspice, nutmeg, cinnamon and cloves. Add flour last, roll thin and bake in small cakes.

CINDERELLA PUFFS.

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

Six eggs beaten until very light, add 6 tablespoons of flour, add 1 qt. of milk. Bake in buttered cups in a quick oven 20 minutes. To be served hot with butter and sugar.

CLOVE CAKE.

_Contributed by Mrs. B. E. Hadduck, Chicago, Ills._

One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 5 eggs, 1 teaspoon bicarb. of Soda, 1 tablespoon of cloves, 1 tablespoon cinnamon, 1 saucer of chopped raisins, 1 cup of sour milk, pinch of salt.

ALMOND CAKE.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

Two eggs, 1 cup of sugar, 2 cups of flour, ½ cup of butter, ½ cup of milk, 1 teaspoon of cream tartar rubbed in the flour, ½ teaspoon of soda dissolved in milk, blanch and slice ¼ lb. of almonds. After putting the cake in a square stove pan in oven spread the almonds over the top of cake and sprinkle also over cake white sugar. When done cut in squares.

QUAKER CAKE.

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

Three cups of sugar, 1 cup of butter, 5 cups of flour, 6 eggs and 1 teaspoon baking soda. Cream sugar and butter together, then add eggs and flour alternately, last add baking soda.

JUMBLES.

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

One half lb. of butter, ½ lb. of sugar, a little over ½ lb. of flour, the whites of 2 eggs, rasping and juice of a lemon. Drop them in a pan with a spoon.

CREAM CAKE.

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

Four cups of flour, 3 cups of sugar, 1 cup of butter, 1 cup of cream, 5 eggs, 1 teaspoon saleratus. Beat butter and sugar together, then add the rest. Bake a little over an hour.

GINGER POUND CAKE.

One half butter creamed, add ½ lb. of brown sugar, 1 pint of molasses added, alternate with 5 cups of flour, 5 eggs beaten very light, 1 tea cup of sour milk, 1 teaspoon of soda dissolved in milk, 1 tablespoon sugar, 1 of cinnamon.

SPONGE CAKE.

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

One lb. of sugar granulated, 1 pint of flour, 1 lemon, 10 eggs, beat yolks of eggs with sugar to a cream, then add the whites of the eggs, which must be beaten very stiff, then flour gradually, then rind and juice of lemon. Bake in a moderate oven.

HERMITS.

_Contributed by Miss Marie L. Minor, New York._

Two cups granulated sugar, 3 eggs, two thirds cup butter, 1 even teaspoon ginger, 1 scant teaspoon cloves, 1 even teaspoon cinnamon, 1 cup sweet milk, 2 cups flour, 2 even teaspoons soda, 2 full teaspoons cream of tartar, 1 package seeded raisins. Mix creamed butter with sugar, add yolks of eggs and scalded soda, then stir in sifted flour with cream of tartar and salt. Wash raisins, dry, chop coarsely and flour. Mix raisins and spices with dough, and last of all fold in beaten whites of eggs. Put 1 teaspoon of dough in pan.

DOUGHNUTS.

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

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

One lb. shortening, half lard and half butter, 1¼ lbs. sugar, 1 pt. milk, 4 eggs, 1 pt. milk sponge made as follows: 1 cup scalded milk, 1 egg, 1 teaspoonful sugar, beaten together, then add 1 saltspoonful of salt, ¼ cup yeast, 2 cups flour, and beat it well. Mix the sponge in the morning, and let it stand until night, when the other ingredients should be added, and the whole left to rise until the next morning. When risen, cut the dough into diamond shaped squares about 1 inch thick, let them rise 20 minutes, and fry in boiling lard, into which a potato, washed clean, has been put to prevent the cakes from burning. The lard must be boiling hot, and deep enough to cover the doughnuts entirely.

CHARLOTTE POLONAISE--A DELICIOUS RECIPE.

MISS LOONEY, MEMPHIS, TENN.

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

Make a sponge cake batter, 1 pt. of sugar, 1 pt. of flour sifted twice and light measure, 11 eggs beaten separately. Mix the sugar and yolks of eggs then the well beaten whites, last the flour. Bake in layers. Filling, make 1 pt. of rich boiled custard, mix a teacup of seeded raisins, 1 cup of blanched almonds broken into small pieces, ½ cup of citron. Put this into the custard, add a wineglass of wine and flavor with vanilla. Put this between the layers of cake and ice the whole with white boiled icing. The filling should be the consistency of jelly. This is delicious.

WHORTLEBERRY CAKE.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

Six eggs, 1 lb. of sugar, ¾ lb. of butter, 1 qt. of flour, ½ pt. sifted meal, 1 wineglass of brandy, 2 tablespoons of allspice, 1 teaspoon of soda. Mix altogether and just before you bake add 1 qt. of berries dusted with flour. Mix the soda with ½ pt. of sweet milk.

NUMBER CAKE.

_Contributed by Mrs. Jennie Williams, Orange, N. J._

One cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 teaspoon of soda in a cup of milk, 1 teaspoon of cream of tartar sifted in the flour.

MOLASSES POUND CAKE.

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

Three fourths lb. of sugar, ¾ lb. of butter, 2 lbs. of flour, 6 eggs, 1 qt. of molasses, ½ lb. of currants, 1 lb. of raisins, 2 tablespoons ginger, 2 tablespoons cinnamon, 1 tablespoon of saleratus.

A FAMOUS BRIDE’S CAKE MADE FOR MANY YEARS IN RICHMOND, VA.

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