Chapter VII: Part 7

Forty-two eggs, whites, 3 lbs. of sugar, 2¼ lbs. of butter, 2¼ lbs. of flour. Cream butter and sugar together. Add other ingredients, also small teaspoon baking powder, season with bitter almond. More brides have used this receipt for wedding cake than can be counted.

SAND TARTS--AN OLD PHILADELPHIA RECIPE.

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

Two lbs. of flour, 2 lbs. of sugar, 1¼ lbs. of butter, 5 eggs. Mix ingredients together leaving out white of egg, ½ lb. of blanched almonds. Roll out cakes, wash them well with white of egg beaten stiff. Stick them full of pieces of almond. Powder them with cinnamon, sugar and bake in hot oven.

SHREWSBURY CAKE.

GOOD OLD RECEIPT.

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

One lb. of powdered sugar, 12 ounces of butter, gill of cream, 4 eggs, 1 dessertspoon of powdered mace, same of cinnamon, 1 wineglass of brandy. Rub butter and sugar to a cream, then add the eggs, then cream and spice. Knead in just enough flour to roll them thin. Cut in shapes and bake.

CREAM SPONGE CAKE.

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

Break 2 eggs into a cup, beat the eggs well, then fill the cup with thick sweet cream containing 1 teaspoon of cream of tartar, ½ teaspoon of soda, 1 cup of sugar, 1 cup of flour.

CHEESE CAKE.

MRS. LEWIS LIVINGSTON, GRASMERE, RHINEBECK, N. Y. (1875).

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

One lb. almonds blanched and pounded. As you pound them, add rose water to keep them from oiling. The whites of 3 eggs, beaten stiff, 3 tablespoons of sugar, 1 teaspoon extract bitter almonds. Stir all together. Line patty pans with puff paste and fill with the mixture. The oven must be quick, but not too hot, as the mixture is apt to burn. Watch them during baking. Serve cold.

CINNAMON JUMBLES.

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

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

One lb. butter, 1 lb. granulated sugar, 4 eggs well beaten, 1½ lbs. flour, 2 tablespoonfuls cinnamon. To make the cakes roll a small piece of the dough between the hands very lightly, and join the two ends, making a ring. Bake in a quick oven.

OLD FASHIONED MIXTURE FOR MEHITABLE CAKE.

MRS. EDWARD WILLIAMS, ORANGE, N. J. (1800).

_Contributed by Mrs. Ezra Williams, West Orange, N. J._

Rub together 1 qt. of sifted flour, a bit of butter the size of a small egg, 1 tablespoon of white sugar, 1 small spoonful of salt, 2 teaspoons of cream of tartar. Dissolve 1 teaspoon of soda in a pt. of milk, break 2 eggs into the flour and add the milk and soda. Stir quickly and deftly and pour into square pans and bake in a quick oven.

DOUGHNUTS.

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

One cup of butter, 2 cups of sugar, 3 cups of milk, 4 eggs, 2 teaspoons of cream of tartar, 1 teaspoon of soda.

SPONGE CAKE.

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

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

Twelve eggs, 1 lb. sugar, 10 oz. flour, juice of 1 lemon. Beat the whites and yolks of the eggs separately and very well, and put the sugar in the yolks. Beat this well, add the lemon and the whites of the eggs beaten stiff. Last of all, add the flour very quickly. Bake for 20 minutes.

GINGER POUND CAKE.

MRS. CARY, BALTIMORE (1830).

One cup brown sugar, 5 oz. butter, 1 cup milk, 3 eggs well beaten, one and one third cup dark molasses, one third cup ginger, 9 oz. flour, ½ lb. raisins floured, one third teaspoon cinnamon, one third teaspoon cloves, and 1 teaspoon allspice, 1 heaping teaspoon cream of tartar mixed with the flour, two thirds teaspoon soda dissolved in the milk and put in the last thing.

SODA CAKE.

_Contributed by Mrs. Rosalie Beauregard Page, Virginia._

One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 teaspoon soda, 2 spoons cream tartar, two-thirds cup of milk. In warm weather add a little more flour, put all ingredients together and beat with hand.

COFFEE CAKE.

MRS. S. E. LYON, ROCKWOOD, N. Y. (1875).

_Contributed by Miss Fanny Lyon, Bryn Mawr, Pa._

One cup sugar, ¾ cup butter, 1 cup black molasses, 1 cup coffee very strong, 3 cups flour, 4 eggs, 1 lb. raisins, 1 lb. currants, ½ lb. citron, 1 teaspoon soda dissolved in the coffee, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ¾ teaspoon cloves. Do not beat longer than is necessary, and mix well as beating. Makes the cake light in color.

POUND CAKE.

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

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

One lb. butter, 1 lb. sugar, 1 lb. flour, 9 eggs, juice of 1 lemon, nutmeg to taste. Rub the butter and sugar together until they cream. Beat the eggs well, separately, add the flour last of all, and beat until the dough is light and almost white.

FRENCH LOAF CAKE.

MRS. CHARLOTTE CRANWELL MINOR, NEW LONDON AND NEW YORK. (1775.)

_Contributed by Miss K. A. Wilcox, Westport, Conn._

Five cups powdered sugar 2? cups butter, 2 cups milk, 10 cups flour sifted, 6 eggs, 1 wineglass wine, 1 wineglass brandy, 3 nutmegs, 1 lb. raisins, ½ lb. citron, 1 teaspoon soda and 1 lemon. This makes 4 loaves bread size.

MOLASSES GINGERBREAD.

MRS. DABNEY H. MAURY, RICHMOND, VA.

_Contributed by Mrs. James T. Halsey._

One and one half teacup of butter, 3 cups of sugar, 2 cups of molasses, 1 of milk, 5 of flour, 5 eggs, 1 tablespoon of ginger, 1 teaspoon of soda dissolved in milk.

MORAVIAN ORANGE BREAD.

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

Used largely in Bethlehem, where there are many Moravians: One and one half pts. of molasses, ¾ lb. of butter, ¾ lb. of sugar, 1 teacup of jelly, 1 teaspoon of mace, 1 teaspoon of cinnamon, 1½ tablespoon orange peel. Make up the bread stiff with flour, keep cold until the next day, roll out very thin, and then cut in small cakes.

MY GRANDMOTHER’S PLUNKETS.

_Contributed by Mrs. Edward I. Cramp, Philadelphia, Pa_.

Cream ½ lb. of butter, add gradually ½ lb. of sugar, separate 6 eggs, beat the whites to a stiff froth, add last. The yolks beaten to a foam, stir slowly into butter and sugar. Mix 6 oz. of cornstarch, no more, no less, with 2 oz. of flour, 1 teaspoonful of baking powder, sift 4 times, on this depends the success of the plunkets, add gradually to the other mixture, flavor with 1 teaspoonful of vanilla, bake in a moderate oven until a golden brown. Put in gem cans.

COFFEE CAKE.

_Contributed by Mrs. James M. Anders, Philadelphia, Pa_.

Two eggs separated, 1 cup of sugar, 1 cup of flour, 2 teaspoonsful of baking powder. Mix together then add a tablespoon of hot water, flavor cake, whipped cream and frosting, with coffee extract. About ½ teaspoon in each, ½ pt. whipped cream (sweetened). Bake in round, rather deep tin. When done cut a circular piece and lay it aside. From remainder of cake dig out little pieces here and there. Fill with whipped cream. Put all the cake in place over cream and frost with boiled frosting.

BURGESS CAKE.

_Contributed by Mrs. Joseph Neff, Philadelphia_.

Three fourths lb. of butter, 1 lb. of sugar, 1 wineglass of brandy, 1 teaspoon of nutmeg and cinnamon mixed, 4 eggs beaten separately, ½ lb. of currants, about 10 oz. of flour, rub sugar, yolks and butter together, then add yolks of the eggs, brandy and spices. When thoroughly mixed add about half the flour, then the whites of the eggs beaten light. Mix the remaining half of the flour with the currants and stir lightly into the mixture. Bake on tin sheets in a moderate oven. See that you do not get too much flour or the cakes will not be crisp.

BLACK CAKE THAT WILL KEEP ONE YEAR.

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

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

One lb. of brown sugar, 1 lb. of butter, 1 lb. of flour, 10 eggs, ½ pt. of French brandy, 2 lbs. of raisins, 2 lbs. of currants, 1 tablespoon mace, 2 nutmegs grated, 1 tablespoon of cloves.

SCHUYLER WEDDING CAKE.

NEW YORK (1690).

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

Twelve lbs. of brown sugar, 12 lbs. of butter, 12 lbs. of browned flour, 12 dozen eggs, 48 lbs. of raisins, 24 lbs. of citron, 48 lbs. of currants, 12 lbs. of chopped almonds, 6 cups of molasses, 3 qts. of brandy, 1 qt. of Jamaica rum, 12 oz. each of cloves, allspice, cinnamon and nutmeg, pound fine. Ten teaspoons salt, 12 teaspoons pearl ash. This is mixed in a wash tub and baked 16 hours.

LEMON JUMBLES.

MRS. WASHINGTON TOMPKINS, WHITE PLAINS, N. Y. (1800).

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

One lb. butter, 1 lb. sugar, 1½ lbs. flour, 4 eggs well beaten, juice of 4 lemons, and rind of 1 lemon. Roll very thin, and sprinkle with coarse sugar. Bake in a quick oven.

AUNT BETSEY BENNILL’S SOUR CREAM JUMBLES.

WESTPORT, CONN., 1800.

_Contributed by Miss Katherine A. Willcox, Westport, Conn._

One cup thick sour cream, 1 cup granulated sugar, ½ cup butter, 1 egg, 3 cups flour, 1 teaspoon baking soda, 1 teaspoonful cream of tartar, pinch of salt and flavor to taste. Pat out as dough is very soft, and cut.

LAUGHING MOLLIES.

GRANDMA MINOR (1800).

_Contributed by Miss A. Jacqueline Minor, New York._

Mix in order given below: Bake in 3 deep layers, and fill with boiled icing. One and a half cups powdered sugar, ½ cup butter, yolks of 3 eggs, ½ cake melted Baker’s chocolate, ¾ cup milk, 2 cups flour and 2 teaspoonfuls baking powder in flour, 1 teaspoon vanilla, and beaten whites of 3 eggs.

SPONGE CAKE.

_Contributed by Mrs. C. W. Dailey, Elkins, W. Va._

Six eggs, 1 glass of flour, 1 glass of sugar, juice of ½ lemon. Beat yolks of eggs very light, then beat in sugar 5 minutes, then flour 5 minutes, then lemon juice, and white of egg beaten very stiff. Bake in papered tins.

GINGER SNAPS.

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

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

Three lbs. flour, 1 lb. butter, 1 lb. brown sugar, 1 pt. dark molasses, 1 tablespoonful ginger (heaping), 1 tablespoonful cinnamon, ¼ tablespoonful cloves. Roll very thin, and bake in a quick oven.

BLACK CAKE ½ (WEDDING CAKE).

MRS. ALBOR MAN, PLATTSBURG, N. Y. (1806).

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

One lb. of butter, 1 lb. of sugar, 1 lb. of flour, 1 teacup of molasses, 10 eggs, 1 lb. of citron, 2 lbs. of currants, 3 lbs. of raisins, 1 lb. of almonds broken small, 1 teaspoonful of cloves, 2 teaspoonsful of cinnamon, ½ tumbler of brandy, 1 nutmeg grated. Bake 4 hours, keep moist for 3 months, if needed sooner bake three hours.

SPONGE CAKE.

MRS. B. F. HADDUCK, CHICAGO.

Eighteen eggs, 1½ lbs. pulverized sugar, 1 small saltspoon of salt, ½ lb. and a handful of flour, the grated rind and juice of 1 lemon. Beat yolks of eggs 10 minutes more, add salt and lemon, add whites of eggs beaten very stiff, fold flour in very lightly and bake 30 minutes.

ICING FOR CAKE.

MRS. RODNEY, OF GERMANTOWN.

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

Take whites of 1 egg for 1 lb. of cake, beat very well, then add by degrees 8 teaspoonfuls of the very finest pulverized and sifted sugar. Beat all very well together, then put it on with a feather, whilst the cake is a little warm.

PENNSYLVANIA SAND TARTS.

_Contributed by Mrs. Caroline Rogers Buehler, Philadelphia, Pa._

One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 3 eggs leaving out the whites of 1. Make into stiff dough. Cut them in squares. Brush surface with beaten white of egg. Lay split, blanched almonds on top and sprinkle with sugar and cinnamon. Bake in quick oven.

“BLACK TORTE” (1561).

_Contributed by Mrs. H. Cavalier Smith, Philadelphia, Pa._

From the recipe cook book of Archduchess Philippine, wife of Archduke Ferdinand of Tyrol, in the year 1561. The oldest cook book extant. Eight to 14 pears, roast until soft with 1 quince (the last longer in oven, being harder). Peel and put into ½ pt. of milk. Add 9 eggs, sugar (rather too much than too little), ½ measure of grated almonds, sieve. Add cinnamon, cloves, pepper, ginger and nutmeg to taste. Serve on thin crust, putting frosting on top.

BEST BRIDE’S CAKE. MADE BY MY GREAT-GRANDMOTHER--BORN 1795, DIED 1896.

MRS. ALBOR MAN, PLATTSBURG, N. Y.

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

One lb. of sugar, ¼ lb. of butter, 1 lb. of flour, 1 teacupful of milk, 10 eggs, whites only, 1 teaspoonful of soda dissolved in milk, 2 teaspoonfuls cream of tartar sifted into the flour. Stir butter to a cream, add sugar and stir to a snow. Add flour slowly, and lastly gradually the milk and eggs.

MAPLE BISCUIT.

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

Three lbs. flour, ¾ lb. butter, 2 lbs. brown sugar, 2 tablespoonfuls cinnamon, 4 eggs, ½ glass wine, same of brandy, nutmeg, 2 teaspoonfuls of baking powder and cup of milk. Roll thin.

_Loaned by Miss Frances Virginia Baldwin, Orange, N. J._

This is a good recipe of “Georgie’s” for Molasses Cake.

One cup of molasses, 1 cup of brown sugar, 1 cup of milk, 2½ cups flour, 1 egg, 1 teaspoon of soda or 2 teaspoons of baking powder. Cinnamon and ginger to taste.

CRISP GINGERBREAD.

MRS. COLLINS, PHILADELPHIA, PA., 1878.

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

Three lbs. of flour, 1 lb. of sugar, 1 lb. of butter, 3 tablespoons of best ginger, 1 tablespoonful of powdered cloves, 1 of powdered allspice, 1 of mace. Cut the butter into the flour, rub it through until well mixed, add sugar and spices. Wet it with 1 quart of molasses, roll very thin and bake in a hot oven. To make the cakes shine on top, rub them over with cloth dipped in molasses. Beat light before the dough is cut into cakes.

SOFT GINGERBREAD.

MRS. MORRIS R. STROUD, PHILADELPHIA, PA.

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

One cup of molasses, 1 cup of brown sugar, 1 cup of butter cut in small pieces, 3 eggs well beaten, 3 teacups of flour, 2 tablespoons of ground cloves, 2 tablespoons of ground ginger, 2 tablespoons of brandy, 1 teaspoon of dissolved saleratus, ½ cup of milk.

TAYLOR GINGERBREAD.

_Contributed by Virginia Taylor Seiss, Mrs. Ralph W. Seiss,
Philadelphia, Pa._

From the Old Homestead at High Bridge, New Jersey. Used for 6 generations by the Taylors within its walls. One cup of molasses, 1 cup of brown sugar, 1 cup of sour milk, 1 cup butter, 3 cups of flour, 2 eggs, 1 tablespoon of ginger, 1 dessertspoon cinnamon, 1 dessertspoon soda, one third of a nutmeg grated.

SCOTCH CAKE.

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

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

Stir to a cream a pound of sugar, ¾ pound of butter, juice and grated rind of 1 lemon, wine glass of brandy. Separate yolks and whites of 9 eggs, beat them to a froth and stir in cake, add 1 lb. of sifted flour; just before putting cake in pan put in 1 lb. of stoned raisins.

CRULLERS.

_Contributed by Aunt Mary Balding, Philadelphia, Pa., 1850._

Four eggs, 9 tablespoons of sugar, 9 tablespoons of melted butter, flour to make a soft dough, ½ cup of milk, ½ teaspoon soda, nutmeg to taste. Beat eggs and sugar together until very light, add butter, spice and flour.

DUTCH APPLE CAKE.

HELEN B. HUTCHISON, GODERICH, LAKE HURON.

_Mrs. William A. Glasgow, Jr._

One pint of flour, ½ teaspoon of salt, ½ teaspoon of soda sifted into the flour, 1 teaspoon of cream of tartar, ¼ cupful of butter, 1 egg, 1 scant cup of milk, 4 sour apples pared and quartered, 2 tablespoons of sugar, mix ingredients in order given. Rub in the butter, beat the egg and mix with the milk, then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking pan. Pare and cut 4 apples into eighths. Lay in rows on top of dough, the sharp edge down, sprinkle the sugar on the apples. Bake in a hot oven 20 or 30 minutes. To be eaten hot with butter as a tea cake, or with lemon sauce or cream as with a pudding.

DOUGHNUTS.

MRS. JOSEPH PATTERSON, PHILADELPHIA, PA.

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

Two pints of flour, 1 cup of sugar, 1 pint of milk, 2 or 3 eggs, 1 cup of butter, teaspoon soda, 1 teaspoon of cream of tartar.

TO MAKE A LETTIS TART.

From Mrs. Washington’s “Book of Cookery,” owned by the Pennsylvania Historical Society of Philadelphia, Pa., used by Martha Washington and her descendants, from 1706.

_Contributed by Mrs. W. Hinckle Smith, Bryn Mawr, Pa._

When you have raised ye crust lay in all over the bottom some butter and strow in some sugar, cinnamon and a little ginger, then boyle ye cabbage lettis in a little water and salt and when ye water is drayned from it, lay it in ye coffin with some dammask pruens, some marrow and some seasoning as you layd on ye bottom. Ye close it up and ye bake it.

STIR PAN CAKES.

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

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

One quart of milk, 1 pint of flour, 4 eggs and a little salt. Beat the eggs, adding the flour and milk alternately so as to form a thin smooth batter. When ready to cook them, have a frying pan just hot enough to melt butter (about a tablespoonful) then pour in a teacup of this batter, stirring immediately, the same as scrambled eggs, keeping the batter in the centre of the pan, then allow it to remain until it browns lightly on the under side, then turn over. When the other side is brown also, place it on a hot dish, but never allow them to be put on top of each other. To be baked and served at once, as they are too delicate to wait. Excellent for desserts. To be eaten with butter and fine sugar, the same as waffles. From my Grandmother’s Recipe Book.

MORAVIAN SUGAR CAKE.

MISS M. P. CONNELLY, PHILADELPHIA, PA.

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

Three and one fourth lbs. of butter, 1 quart of milk, 2 eggs, 1½ lbs. of flour, 1 tablespoon sugar, 1 teaspoon of salt and yeast. Work the butter in the flour, warm the milk, mix in alternately the milk and eggs, mix in the yeast last and set to rise. When risen sufficiently work the dough with more flour. Put in flat pans set to rise then spread with sugar and cinnamon.

LEMON SAUCE.

Two cups of hot water, 1 cup of sugar, 1 heaping teaspoon of flour, grate the rind of 1 lemon, add juice and 1 tablespoon of butter. Boil water and sugar 5 minutes, add the flour wet with a little cold water. Cook 8 or 10 minutes, add lemon rind, juice and butter, stir until butter is melted and serve at once.

SPONGE CAKE.

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

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

Take 9 eggs. The weight of 8 of them in granulated sugar and weight of 4 of them in flour. Grated rind of half a lemon and a tablespoonful of juice. Place the sugar in a deep bowl, breaking the eggs, separating the whites so as to beat them to a stiff froth. As you break the egg, chop each yolk in the sugar, stirring constantly until very fine and light. Add the grated lemon rind and then the juice. Afterwards the whites, beaten to a stiff froth, cutting through and beating lightly, and then add the flour, very lightly also. Having greased two pans, pour in the batter and bake in a moderately hot oven until a double broom whisk can be run through the centre of the cake and removed entirely dry.

KATE WILLCOX’S COOKIES.

NEW YORK CITY, 1878.

_Contributed by Miss Katherine A. Willcox, Westport, Conn._

One and one half cups of sugar, ½ cup of butter, 2 eggs, ½ cup of milk, 3 cups of flour, 1 teaspoon baking powder, or ½ teaspoon of cream of tartar, ¼ teaspoon of soda.

BOILED ICING.

One and one half lbs. of sugar boiled in 1½ pts. of water until it ropes. Put into a bowl and stir and beat until it is milk warm, then add whites of 7 eggs beaten to a stiff froth, beat all well together.

DOUGHNUTS.

AUNT NANCY TROTTER, PHILADELPHIA, PA.

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

Four lbs. of flour, ¾ lb. of butter, 1½ lbs. of sugar, 1 quart of milk, 1 egg, 1 teacup of yeast, cinnamon to taste.

NEW ENGLAND COOKIES.

_Contributed by Mrs. James M. Anders, Philadelphia, Pa._

One cup of sugar, 2 eggs, 3 cups of Quaker oats, 2 level teaspoons of baking powder, salt, a little vanilla may be added. Drop a teaspoonful in the pan so that each cookie will spread. They will harden when cold.

LADY WASHINGTON WEDDING CAKE.

This recipe was taken from an old family recipe book (tattered, but still legible in spite of century old ink). The old-fashioned recipe was intended for baking before an open fire, and contained directions for baking before an open fire, for putting embers under the oven, and letting the batter rise 3 hours, then baking for 3 hours and drawing the oven away from the fire, letting the cake soak at least 2 hours. If it was very large, it was to be left in the chimney corner all night.

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

Two lbs. of raisins, 2 lbs. of currants, 1 lb. of citron, 1 lb. of almonds chopped fine, 1 lb. of sugar, 1 lb. of butter, 1 lb. of flour, 1 doz. eggs, 1 tablespoon of mace, 1 tablespoon of cinnamon, 2 nutmegs grated, 1 teacup of wine and brandy mixed. The raisins and citron are both cut up and rolled in flour. Beat butter and sugar to a cream, add eggs beaten very light, then fruit, then flour, and last the wine.

HOLLOW HEARTS.

LAURA G. BROWER, WILKES-BARRE, PA. (1820).

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

Two eggs, 2 cups of milk, 2 cups of flour, 1 spoonful of butter and a little salt. Bake 20 or 30 minutes in patty pans and serve with wine sauce.

OLD-FASHIONED SPONGE CAKE.

MRS. SAMUEL BETTLE, HAVERFORD, PA.

_Contributed by Helen Biddle Griscom Bettle._

Weight of 8 eggs in sugar, weight of 4 eggs in flour, juice of half a lemon. Beat yolks until very light and add sugar slowly, stir in the flour gradually, and add the lemon juice. Beat whites very stiff and fold them in, stirring as little as possible. Bake in a quick oven.

SPONGE CAKE.

MRS. JOSHUA HARVEY, BALTIMORE.

Ten eggs weight in pulverized sugar, weight of five in sifted flour. Beat yolks and sugar. When light add whites beaten light, grated rinds of 2 lemons and juice of one. Stir in flour and bake in moderate oven.

MOLASSES POUND CAKE.

MRS. MARIE LOUISE JONES, PHILADELPHIA, PA.

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

Two and one half lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 1 pint of molasses, 3 eggs, 1 teaspoon of pearl ash, 1 cup of cream, spices to taste.

DOUGHNUTS.

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

Two teacups of sugar, 2 teacups of buttermilk, 2 tablespoons of butter, 2 teaspoons full of saleratus, 2 teaspoons of nutmeg.

MOLASSES CAKE.

MRS. MORRIS R. STROUD, PHILADELPHIA, PA.

_Contributed by Mrs. Meredith Bailey._

One cup butter, 1 cup sugar, 1 cup molasses, 3 cups flour, 3 eggs, 1 teaspoonful sea foam, 1 cup milk, 1 tablespoon ginger.

ALMOND CAKE.

“AUNTY ESTELLE,” GERMANTOWN, PHILADELPHIA.

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

One half lb. of butter, 1 lb. of sugar, 1 wineglass wine, 8 eggs, 1 wineglass rose water, cinnamon and nutmeg to taste, flour sufficient to make a stiff dough. Cooked like doughnuts.

SUGAR CAKES.

MRS. LOCKE, FREDERICKSBURG, VA.

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

One cup butter, 2 cups sugar, 4 cups flour, 1 teaspoon of soda dissolved in a cup of sour cream, 1 nutmeg grated, flour sufficient to roll it.

ENGLISH DROP CAKES.

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

One half lb. sugar, ½ lb. butter, ¾ lb. flour, 3 eggs well beaten, ¼ lb. currants, teaspoonful of baking powder. Drop in pan.

SPICE CAKE.

RECIPE OF MRS. FRANCIS SORRELL, “THE BARRENS,”
ROANOKE CO., VA., 1867.

_Contributed by Miss Jane Gamble, Roanoke, Va._

Six eggs, ¾ lb. of sugar (light weight), 1 lb. of sugar (pulverized), 1 lb. of flour, 1 teacup sour milk, 2 or 3 nutmegs grated, 2 tablespoonsful cinnamon, 1 heaping tablespoon of ground ginger, ½ teacup of brandy (or wine), 1 teaspoon of soda dissolved in a small quantity of vinegar as will dissolve it. Cream the butter, add the sugar and yolks of eggs, then the well-beaten whites of the eggs, then the flour must be added little by little alternately, then the seasoning, then the sour cream, last the soda. Bake in moulds quickly after it rises. Eat while fresh.

SCRIPTURE CAKE.

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

One cup butter Judges, 5:25
Three and a half cups flour I Kings, 4:22
Three cups sugar Jeremiah, 6:20
Two cups raisins I Samuel, 30:12
Two cups of figs I Samuel, 30:12
One cup water Genesis, 24:17
One cup almonds Genesis, 43:11
Six eggs Isaiah, 10:14
Tablespoonful honey Genesis, 43:11
Pinch of salt Leviticus, 16:13
Spices to taste I Kings, 10:10
Two tablespoonfuls baking powder I Corinthians, 5:6

Follow Solomon’s advice for making good boys, and you will have a good cake. Proverbs, 23:14: “Thou shalt beat him with a rod.”

ORANGE CAKE.

The recipe was written by Penelope Jones, the mother of Commodore Jacob Jones, United States Navy.

_Contributed by Mrs. Samuel V. Merrick, Germantown, Phila., from her
Great-Grandmother Rodney’s recipe-book, 1700._

Take 15 oz. of flour well dried, a pound of double refined loaf sugar, half a pound of almonds beaten with half a pint of rose water, the yolks of 4 eggs, the whites of 4 beaten separately, rind of 3 oranges, grated. All beaten together with some slices of citron and candied orange peel.

MOLASSES CAKE.

MRS. DOMINICK, CINCINNATI.

One cup New Orleans molasses, 1 cup milk, ½ cup of lard melted, 1½ cups of flour.

TO MAKE A SPONGE CAKE.

MRS. SAMUEL POWEL, PHILADELPHIA, PA. (1800).

(Daughter of Mr. Charles Willing, wife of Mr. Samuel Powel, who
was Mayor of the City and held other important positions, and
whose home was the resort of the most distinguished people of
this country and abroad.)

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

Take ¾ of a pound of fine sugar, put to it a ¼ of a pint of water, let it just boil enough to skim it clean, then take 7 eggs, leave out 4 whites, when they are beat and strained, put to them the peel of a large lemon, cut very fine. Then put to them the sugar and water, which must be very hot, putting in a little at a time, beating the eggs all the time with a whisk. (It must be beat an hour). Then have ready ½ pound of flour sifted and dried and put in a little at a time. It must not be beat after the flour is put in, and that must be stirred with a spoon. Bake 50 minutes.

WHITE MOUNTAIN CAKE.

MADE BY MRS. JOHN BEARDSLEE, 1858, LITTLE FALLS, N. Y.

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

One lb. of powdered sugar, ½ lb. of butter, 6 eggs, 1 teacup of sweet milk, 1 lb. of flour, 1 teaspoon of soda, 2 teaspoons of cream of tartar. Lemon extract or almond extract to taste.

DOUGHNUTS.

MADE BY MRS. M. E. FURMAN, 1865, WESTPORT, CONN.

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

Eight tablespoons of melted lard, 3 cups of white sugar dissolved in milk, 3 cups of milk, 3 eggs beaten together, 1 teaspoon salt, 1½ teaspoons of soda in milk, 3 of cream of tartar in flour, 5 pints of flour. Fry in boiling lard.

BLACK CAKE.

(Wedding cake.)

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

Given to me by my old aunt, 1820, Mary Paid Lownes; used in our family for all weddings.

One lb. of flour, 1 lb. of butter, 1 lb. of brown sugar (light), 9 or 10 eggs, 2 lbs. of raisins, 2 lbs. of currants, ½ lb. of citron, ¼ orange and lemon peel, 2 oz. cinnamon, ¼ oz. ground cloves, 2 nutmegs, 1½ gills brandy. Send to confectioner to bake.

OLYCOOKS.

(Old Dutch Recipe.)

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

_Contributed by Mrs. Francis Taylor Chambers, her
Great-Granddaughter._

Five lbs. of flour, 1¼ lbs. of butter, 2 lbs. of sugar, 12 eggs, 1 quart of milk, a small quantity of thick yeast. Nutmeg, mace and cinnamon to taste, with a quantity of stoned raisins. The butter sugar and milk must be warmed together. Add the rest, but while it is very hot. Mix in the morning and stand until afternoon.

MONTGOMERY INN SOFT GINGER CAKE.

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

One cup dark brown sugar, 1 cup molasses, 1 cup sour milk, ¾ cup lard and butter, 3 eggs, 3½ cups flour, 1 tablespoonful ginger, 1 tablespoonful cinnamon, 1 teaspoonful cloves, 2 teaspoonfuls soda dissolved in vinegar. Bake about 30 minutes. Use your own judgment in regard to flour, as there is a difference in texture and some brands thicken more quickly than others.

AUNT PHEBE’S LEMON CAKE.

Made for the Earl of Hillsborough, whose servant she was.

In the opening of our Southern States the most noble Earl of Hillsborough did not fail to appreciate the lovely and charming Accanecean Hills of Northern Carolina, and then when without the window of his modest state home, “as it could not be called more” the Rhodora rose, blushed and gave the colors of life and party, this most noble Lord took the hint, and entertained in a truly royal manner. So much did they who lived around the Court, love life and good living that they willingly accepted the offices of our Aunt Phebe.

Aunt Phebe, whose pedigree need not alarm us, as we all loved her and ate her cake with the keenest relish after either a fox hunt or, in more remote days, driving away the tear, made this cake never to be forgotten, and still enjoyed by many of the descendants who have never forsaken this Swiss-American Carnival spot. It is still called Aunt Phebe’s Hillsborough Lemon Cake.

_Contributed by Miss Caroline E. Brooks, Philadelphia, Pa._

One lb. of flour, ½ lb. of butter, 1 lb. of sugar, 1 cup of milk, 7 eggs, 1 lemon, 2 light spoonfuls of baking powder.

FILLING.--Three eggs, 1½ cups sugar, ¾ cup butter, 3 lemons, juice of all--grated rind of one. Beat yellow and whites of eggs separately--beat well and stir over the fire until thick enough to spread. When cold spread between layers of cake.

CREAM CAKE.

MISS M. BIDDLE, PHILADELPHIA, PA.

Two cups pulverized sugar, 3 cups flour, 1 cup milk, ¾ cup of butter, 3 teaspoonfuls of baking powder, 4 eggs.

Custard for Filling.--One pt. of milk, 2 eggs, ½ cup sugar, 4 teaspoons of cornstarch. Flavor with vanilla. This batter should make 6 layers, enough for 2 cakes. Put boiled icing on the tops.

WAKEFIELD GINGER COOKIES.

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

_Contributed by Miss Hannah Fox, Philadelphia, Pa._

Take 2 lbs. of flour, ½ lb. of butter, ¼ lb. of lard, ½ lb. of brown sugar, 5 tablespoons of spice, 2 of ginger, 2 of cinnamon, ½ allspice, ½ cloves, 1 pint of molasses.

Mix thoroughly with the hands the flour, butter, lard, spices and sugar. Add the molasses, roll thin and bake in a rather slow oven. The cookies will be quite spoiled unless mixed with great care.

MARTHA WASHINGTON’S FRUIT CAKE.

Copied from Old Original Receipt Book.

MRS. ROBERTS LOWRIE, BRYN MAWR.

One and one half lbs. sugar, ½ lb. butter, 1¾ lb. of flour, 1 lb. currants, 1 lb. raisins, ½ lb. citron, 1 nutmeg, sprinkling of mace, 1 pt. sour cream, juice of 1 lemon and rind of two, 6 eggs, 1 teaspoon of soda. Cream the butter and sugar, add gradually the yolks of the eggs well beaten, then the sour cream (in which the soda has been dissolved), and flour alternately; then the well beaten whites of the eggs. Flavor the fruit and add last of all, bake 2¼ hours, cover with buttered paper while baking.

MRS. OLIVER HASTING’S FRUIT CAKE.

One and a fourth lbs. butter, 1 lb. brown sugar, 10 eggs, 1½ lbs. flour, 5 lbs. currants and seeded raisins, these latter chopped, 2 lbs. of citron cut in thin slices, 1 pt. black molasses, 1 teaspoon soda dissolved in a cup of cream, 3 glasses of brandy, 2 teaspoons of cloves, 2 of mace, 2 of cinnamon. Salt and nutmeg to taste. Mix all together thoroughly. Line a baking pan with greased paper and bake slowly.

SPONGE CAKE.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

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

A saltspoon of salt must be added; 5 eggs, a coffee cup of sugar, half the weight of the eggs in flour, the grated rind of 1 lemon, and a large half of the juice. Beat the whites to a stiff froth. Rub with a spoon the yolks and sugar together, the rind of the lemon having been grated into the sugar, before the whites are beaten, as they must not stand after they are brought to a stiff froth. Then add the whites and stir well, then the flour and stir only just enough to mix it in, then the lemon juice which must be ready. Put into a pan and bake 25 minutes.

CROXYNOS.

THIS RECIPE WAS USED BY MRS. PIERRE SURGET (NEE CATHERINE HUBBARD, OF NATCHEZ, MISS., 1749).

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

Twelve well beaten eggs, 1 pint brown sugar, 1 tablespoon ground cinnamon, 1 wineglass of brandy or wine, and if desired a little pounded orange peel. Beat these well together, and sufficient flour to make a stiff dough. Roll thin, cut in squares or oblong, and with a sharp knife slit across. Fry in boiling lard.

QUIRE OF PAPER PANCAKES.

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

Beat sixteen eggs, add to them one quart of milk, ½ lb. flour, one nutmeg, 1 lb. melted butter, 1 lb. sugar, 2 gills of wine. Take care that the flour is not in lumps. Butter the pan for the first pancake. Run them as thin as possible--when colored they are done. Do not turn them, but lay them carefully on a dish, sprinkling powdered sugar between each layer. Serve them hot. This quantity will make 4 dozen pancakes. The half is a good size dish for dessert.

BLACK CAKE.

MADE BY MRS. JOHN SOMERS SMITH, PHILADELPHIA, PA., FORMERLY MISS
ELIZA PORTERFIELD OF SCOTLAND, (1790).

_Contributed by Mrs. D. Leeds Miller, Haverford, Pa._

One lb. butter, 1¼ lb. sugar, 1¼ lb. flour, 2 lbs. raisins, 2 lbs. currants, 1¼ lb. citron, 12 eggs, 1 cup brandy, ½ teaspoon cloves, 2 teaspoonfuls of cinnamon, ½ lb. blanched almonds chopped fine. Cream butter and sugar together, add flour and eggs beaten very light, alternately, flavor your fruit before adding, then the brandy and spices and nuts.

WASHINGTON CAKE.

EMILE VICTORINE WIERMAN, (1850).

_Contributed by Mrs. Theo. N. Ely, Bryn Mawr, Pa._

Four eggs, 1¼ lbs. sugar, ¾ lbs. butter, 1 pint sour cream, 1¾ lbs. fruit-raisins and currants mixed, ¼ lb. citron, 1¾ lbs. flour, 1 wineglass sherry, 1 wineglass brandy, 1 tablespoonful ground cloves, 2 tablespoonfuls ground cinnamon, 1 tablespoonful ground nutmeg. Mix as an ordinary fruit cake. Bake in well greased earthenware Turk’s head, in slow oven, probably 2 hours. This makes one large and one small cake.

IMPERIAL CAKE.

MISS M. BIDDLE, PHILADELPHIA, PA.

One lb. butter, 1 lb. sugar, 1 lb. flour, 12 eggs, 1 lb. stoned raisins, ¾ lb. citron, 1 lb. blanched almonds, one nutmeg, wineglass of sherry.

LITTLE POUND CAKES.

MISS M. BIDDLE, PHILADELPHIA, PA.

One and one fourth cups of flour, 1 cup of sugar, ½ cup of butter, 4 eggs, 1 teaspoonful of baking powder, 2 teaspoonfuls of cream.

MARGUERITES.

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

Rub together 1 lb. 6 oz. sugar, 1 lb. 6 oz. butter till very light. Beat 8 eggs till very thick, leaving out the whites. Sift 2 lbs. flour into the eggs, butter and sugar. Have a teaspoonful of mixed spices--cinnamon, mace and nutmeg--to a half glass of rose water. Stir the whole well, and roll it out about a half an inch thick. Then cut out your cakes, and bake a few minutes. When they are cold, spread each with peach preserves. Beat the whites of 4 eggs very light, and add ½ lb. powdered sugar to make them as thick as icing. Flavor with lemon juice or rose water, and with a spoon spread it on the cakes high in the center. Put the cakes again in the oven, and when they are of a pale brown they are done.

DEWEY CAKE.

_Contributed by Mrs. Prescott Adamson, Germantown, Pa._

Three eggs, ½ cup butter, 1½ cups sugar, 2 cups flour and 2 teaspoons baking powder, 1 cup milk. Bake in 3 jelly tins. Mixture for the layers: 2 tablespoons water, ½ cup powdered sugar. Simmer at the back of stove until it becomes stringy. Beat whites of 3 eggs stiff, and then add to syrup and beat until cool, then add 1 cup chopped figs, 1 cup English walnuts, 1 cup seedless raisins. Ice the top with 3 tablespoons powdered sugar mixed with lemon juice to make a soft paste. It should not be hard.

GINGERBREAD.

DR. MEIGS, PHILADELPHIA.

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

Three lbs. of flour, ½ lb. of butter, 2 tablespoons soda. Rub butter, flour and other ingredients together and mix with as much molasses as will make a dough. Roll into thin sheets, cut in any shape you fancy and bake in moderate oven.

BLUEBERRY CAKE.

PHILADELPHIA, PA.

For two sheets of cake take a cupful of sugar, a tablespoon of butter, an egg, 3 cupfuls of blueberries, or more if you choose, a cupful of milk, 2 cupfuls and a half of sifted flour, 3 teaspoons of baking powder and a light grating of nutmeg. Rub the butter and sugar together. Break the egg upon this mixture, and beat thoroughly; then add the milk, and next the flour in which nutmeg and baking powder have been mixed. Beat quickly and vigorously, and afterwards stir in the berries very gently. Pour into buttered pans and bake in a rather hot oven for 35 minutes.

SOFT GINGERBREAD.

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

One egg beaten light, 1 cup of sugar house molasses, 5 teaspoons of melted butter. Beat them well together. Into 1½ cups of flour mix 1 teaspoon of ginger and two of cinnamon. Sift into mixture and stir well, add ½ cup of hot water into which has been dissolved 1 even teaspoon of soda. Bake on buttered paper.

ENGLISH TEA CAKE.

_Contributed by Mrs. Prescott Adamson, Germantown, Pa._

Two tablespoonfuls butter, ½ cup sugar, 2 eggs, 2 cups flour, 2 teaspoonsful of baking powder sifted in with the flour, enough milk to make a cake batter, 1 cup currants, 1 pinch salt. Bake in pie plates (this makes two), cut open and butter hot.

SOFT GINGERBREAD.

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

One cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour cream, 3½ cups flour, 3 eggs, 1 teaspoonful baking soda dissolved in hot water, 1 tablespoonful cinnamon, 1 tablespoonful ginger.

RICE CAKE.

MISS M. P. CONNELLY, PHILADELPHIA, PA.

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

One half lb. butter, 1 lb. sugar, 8 eggs, 1 wineglass brandy, 1 nutmeg, ¾ lb. rice flour, whites and yolks of eggs to be beaten separately.

CIDER CAKE.

_Contributed by Mrs. Ellen Upton Philler, Philadelphia, Pa._

Three cups flour, 2 cups sugar, 1 cup butter, 1 teaspoonful soda dissolved in a cup of cider, cloves and ginger. Very good when made right.

NEW YEAR CAKE.

MISS CATHERINE BISHOP, ORANGE, N. J., (1745).

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

Take ¾ lb. of butter, 1¼ lbs. of sugar, ½ pint of water poured boiling on the sugar, 1 teaspoon of saleratus, carraway seeds to taste; 3½ lbs. of flour.

CUP CAKE.

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

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

One cup butter, 1½ cups sugar, 3 cups flour, 4 eggs well beaten, 1 cup milk, ¾ teaspoonful baking powder, the juice of one lemon, and nutmeg to taste.

JUMBLES.

MRS. CATHERINE LEAF SMITH, READING, PA., (1880).

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

One lb. flour, 1 lb. sugar, ½ lb. fresh butter, 2 eggs, 2 tablespoonfuls brandy. Beat together. Roll in sugar and cinnamon and bake in slow oven. Carraway seed may be added if liked.

ENGLISH CAKES.

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

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

One half lb. sugar, ½ lb. butter, 1 lb. flour, ½ lb. currants, 3 eggs. Little nutmeg and water. Mix well and drop from spoon on buttered paper pans. Bake in hot oven.

GINGERBREAD.

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

One coffee cup New Orleans molasses, 1 coffee cup of butter, 1 coffee cup of sour milk, 2½ cups brown sugar, 5 cups of flour, 4 eggs, 2 teaspoons soda, 2 tablespoons ginger, ½ teacup of whiskey. Figs and raisins cut fine and added, are very nice.

MRS. ROOSEVELT’S RECEIPT FOR SPICE CAKE.

_Contributed by Mrs. Theodore Roosevelt._

One cup butter, 2 cups sugar, 1 cup milk, 4 eggs, 4 cups flour, 2 teaspoonfuls Royal Baking Powder, 1 teaspoonful ground cinnamon, ½ teaspoonful nutmeg.

SAND TARTS.

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

One and one fourth lbs. flour, ¾ lb. butter, 3 eggs beaten separately, 1 lb. sugar, either nutmeg or cinnamon flavor. Place almonds on top after rolled out thin.

NEW YEAR’S CAKE.

MRS. MORRIS R. STROUD, PHILADELPHIA, PA. 1870.

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

Two lbs. of flour, 1 lb. of sugar, ½ lb. of butter, 1½ tea cups of milk, ½ teaspoon of pearl ash, 1 oz. of caraway seed.

HARD GINGERBREAD.

_Mrs. Oliver Hastings, Cambridge, Mass._

One cup of butter, 3 of sugar, 4 of flour, 1 of milk, teaspoonful of soda, 5 eggs, juice and peel of 1 lemon.

FILLINGS FOR CAKES.

FILLING.

MRS. L. M. WARFIELD, SAVANNAH, GA.

_Contributed by Miss Hill, Bryn Mawr, Pa._

Soft white icing, 1 pt. grated cocoanut, 1 lb. English walnuts (weighed in shells), one third lb. seeded raisins (chopped), 1 large bunch Malaga grapes, seeded and quartered. Add this to well beaten whites of 3 eggs to which has been added 1 cup of sugar.

ICING.

MRS. E. S. ELLIOTT, SAVANNAH, GA.

_Contributed by Mrs. George W. Anderson, Savannah, Ga._

Three eggs, 1 cup water, 3 cups sugar. Beat very light the whites of 3 eggs. Put sugar and water on to boil and let cook without stirring at all until on dropping a little from the spoon it flies in the air. Then it is done and ready to be taken off and poured slowly on to the beaten whites, beating them all the time it is being poured. Season with vanilla and continue beating until the icing is thick enough not to run when put between the layers of cake.

FILLING.

MISS MARY SAVAGE JONES, SAVANNAH, GA.

_Contributed by Miss Hill, Bryn Mawr, Pa._

One pt. milk. 4 even tablespoonfuls of sugar, 1 egg, 2 tablespoonfuls of flour, moistened in a little cold milk. Stir until very thick, and put by to cool. Flavor to taste. This is nice served with cream.

FILLING FOR MARSHMALLOW CAKE.

MRS. WHITTLE, SAVANNAH, GA.

_Contributed by Mrs. George W. Anderson, Savannah, Ga._

Boil 2 cups of sugar with 1 cup of water, until it ropes. Just before removing from the stove, add ½ lb. of marshmallow broken into bits. Pour this gradually into the well-beaten whites of two eggs. Beat continuously until nearly cold.

FILLING FOR CARAMEL CAKE.

MRS. WHITTLE, SAVANNAH, GA.

_Contributed by Mrs. George W. Anderson, Savannah, Ga._

Three cups brown sugar, 3 tablespoons butter, 1 cup sweet milk. Mix well. Put on the fire and stir constantly until very thick. Then add 2 teaspoons vanilla. Beat until almost cold. Chopped nuts may be added while beating if desired.

FILLING.

MRS. L. M. WARFIELD, SAVANNAH, GA.

_Contributed by Miss Hill, Bryn Mawr, Pa._

Grated rind and juice of 2 lemons, ½ cup of butter, yolks of 3 eggs, 1 cup of sugar. Beat butter, sugar and eggs together thoroughly and cook until it thickens. Use the whites of the eggs for frosting.

PICKLES.

PICKLE.

Virginia housekeepers have always been noted for their pickles, and their receipts are good, old, and tried ones. After all, a decade brings around its customs, modified. In an old history which I have recently read an account is given of the old days and entertaining at Mount Vernon, and mentions that just before dinner was announced the old butler would pass pickle with the mint juleps. So now before dinner we have an olive in our cocktail.

SUE MASON MAURY HALSEY.

_Mrs. James T. Halsey._

The following receipt is from my Great-Aunt’s cook-book, Miss Mary Harlan Pyle, of West Chester, Pa., which book probably belonged to my Great-Grandmother, Mrs. Tiba Pyle, of West Chester, Pa.

OLD VIRGINIA PICKLE.

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

One half pk. of ripe tomatoes, ½ pk. green tomatoes, 1 small head of cabbage, 1 doz. onions, ½ doz. red peppers, ½ doz. green peppers, ½ lb. celery chopped fine. Salt well and let stand 24 hours, drain thoroughly, cover with best cider vinegar and boil 1 hour; add 1 cup of grated horseradish, 2 tablespoonfuls white mustard seed, 2 tablespoonfuls of brown mustard seed, 1 tablespoonful powdered cloves, 1 tablespoonful allspice, 1 tablespoonful ground mustard.

AUNT C.’S CHOW CHOW.

Private recipe 75 years old.

_Contributed by Mrs. Louis R. Lemoine, Philadelphia, Pa._

Ten heads of cabbage (hard packed). It is better to get them in fall or winter. Slice cabbage ½ in. thick, crosswise, pack it in a new tub or very large vessel, cover with salt and cold water (which you will make strong enough to hold an egg), then add about a quarter more water. Slice, crosswise, 6 large white onions, sprinkling salt between each layer. Next morning wash the onions and cover with fresh cold water. Drain the cabbage from the brine and chop it. Put a layer of cabbage in a large wooden bowl, sprinkle some of the chopped onions, some turmeric, and a handful of celery-seed, and so on, layer after layer. Then mix with hands thoroughly. While this is being done have in your preserving kettle about 1½ gallons of white vinegar with ten cents worth of nice fresh cinnamon, some whole grains of black pepper, a little mace, a few cloves and a few pods of dried red peppers, or a level teaspoon of cayenne pepper. Boil until the vinegar is quite strong of the spices, add to the vinegar about 2 lbs. of sugar. Strain the vinegar through a thin muslin bag over the cabbage. Wash out the kettle and transfer the mixture to the kettle and scald until hot all through, but do not let it boil or cook. Stir frequently with a wooden spoon. At the time you put the cabbage in bowl to be chopped, take about ½ of a 40-cent box of good mustard and mix it, smooth, and quite thick, with warm water. While the cabbage is cooling, beat into the mustard a bottle of the very best olive oil, as you would for a nice, smooth, dressing, adding vinegar until smooth and thick. When the cabbage is cool mix the dressing well in, put into ½ gallon jars and cover closely. In two or three days it will be ready for use.

Ingredients Needed.--Ten heads of cabbage, 6 large white onions, 1½ gallons white wine vinegar, 10c. worth of fresh cinnamon, whole black pepper, mace cloves, cayenne pepper, 2 lbs. of sugar, ½ of a 40-cent box of mustard, bottle of oil, 3 oz. fresh celery seed, 2 oz. bright yellow turmeric.

FRENCH PICKLE.

_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._

One pk. of green tomatoes, 1 head of cabbage, 10 onions, 12 green peppers, 1 lb. of white mustard, 2 oz. of mace, 4 tablespoons of cloves, 4 tablespoons of allspice, 2 of ground black pepper, 2 lb. of sugar, 4 oz. celery seed and 4 tablespoons of olive oil. Mix and let them stand over night in cider vinegar, enough to cover well. Then boil 2 hours. The next morning you can add more vinegar at discretion if not well covered as it boils, and enough to cover when done.

SPICED PEACHES.

PHILADELPHIA, PA.

This came from a cook who lived with Mrs. Byerly Hart, and previous to that with her mother, Mrs. Sigmund Horstmann.

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

Seven lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, cinnamon (about 3 pieces, 4 inches long), 1 oz. of allspice, 1 oz. cloves. Tie the spices, which must be whole, in a thin piece of muslin. Boil sugar, vinegar and spices together, pare and cut the peaches in half, and pour the mixture hot on the peaches, and let stand over night. Pour it off and bring it to a boil again, and pour on the peaches a second time, and put all in the kettle and boil 3 minutes.

SMALL CUCUMBER PICKLE.

_Contributed by Miss Elizabeth White, St. Paul, Mo._

One hundred small cucumbers sliced thin, not pared; sprinkle over them a cup of salt; let them stand over night; drain well in the morning, then add ¼ lb. white mustard seed, ¼ lb. black mustard seed, ¼ lb. celery seed, 4 coffee cups of olive oil, 2 teaspoons of sugar. Mix very thoroughly, add to cucumbers, cover the whole with hot vinegar.

ONION PICKLE.

MRS. ALICE COTELL PALMER, WILSON COUNTY, VA.

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

Peel 2 gallons of small white onions and put on stove in porcelain kettle, covering them with water in which dissolve a pint of salt, just as the water gets hot take them off, pour onions and water in jar for two days, then drain for several hours. Put into a jar plain vinegar all night, and then drain again 3 hours, and put into jar and cover with vinegar which you must boil; 2 lbs. brown sugar, a cup of allspice, a ½ cup celery seed, a ½ cup of white mustard seed, spoonful turmeric. Pour this over the onions and fasten up for a month.

TOMATO PICKLE.

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

One pk. green tomatoes, ¼ pk. small white onions, 1 oz. celery seed, 75 small cucumbers, 25 small red peppers, ¼ lb. mustard seed, 1 oz. cloves, 1 oz. allspice, 1½ lb. brown sugar. Cover with cold vinegar.

MUSTARD PICKLE.

MRS. ROBERT G. GAMBLE, HAVERFORD, PA.

One qt. large green, cucumbers, cut into small pieces; 1 qt. tiny cucumbers, 1 qt. green tomatoes cut into pieces, 1 qt. small white onions, 1 large cauliflower divided into flowerets, 4 large green peppers. None of these ingredients are to be chopped, but cut in squares or small pieces. Put in brine 24 hours made of 1 cup salt to 1 gallon water. Scald until thoroughly heated through in the brine, drain well. Make a smooth paste of 6 tablespoonfuls common mustard (not that in bottles), 1 tablespoonful turmeric, 1 cup flour, 1 cup sugar, and 2 qts. of mild vinegar. Mix dry ingredients together with a little cold vinegar, then scald until very smooth, stirring constantly. When done, pour over the pickles, stir through bottle. Makes 4 qts.

CUCUMBER MASH.

MRS. NATHANIEL CHAPMAN (1820), PHILADELPHIA, PA.

_Contributed by Mrs. William R. Philler, Haverford, Pa., her
Great-Granddaughter._