Chapter VIII: Part 8

Late in September take 1 bushel of full grown green cucumbers, peel and slice them, sprinkle with salt and let them stand on a sieve 2 hours, so that the water may run off. Then chop up fine, and add 2 doz. large onions cut small, 1 lb. white mustard seed, ½ lb. ground mustard, ¼ lb. black pepper ground, 1 lb. black mustard seed. Mix all together with best wine vinegar, making the consistency of thick catsup and fill your jars, tying up and closing tight. Sometimes the vinegar soaks up, and it is necessary to add vinegar after a few days to each jar.

CHOW CHOW OR TOMATO PICKLE.

MRS. E. W. HORSTMANN, PHILADELPHIA.

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

Cut a peck of green tomatoes in nice slices, salt them and let them lie 24 hours, then drain and press them dry with a towel; 6 large onions cut in slices, ¼ lb. of mustard seed, ½ lb. ground mustard, 1 oz. black pepper, ½ oz. ground ginger, ¼ oz. of cloves. Mix the spices, put a layer of tomatoes, spices and onions, alternately, into the kettle. Cover with strong vinegar and boil 20 minutes.

PEPPER HASH.

MRS. GEORGE PHILLER, PHILADELPHIA, PA.

_Contributed by Mrs. Wm. R. Philler, Haverford, Pa._

To 3 heads of cabbage, add 2 doz. peppers chopped, handful of mustard seed. Put in jars, heat vinegar and pour over quite hot; mix it up and let it stand until the next day. Pour off, heat again, and pour over. When cold tie up.

CHOW CHOW PICKLE.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

Two heads of cabbage, 6 red peppers, 6 green peppers, 2 doz. white onions, 1 doz. cucumbers. Slice all fine. Put them into a colander, sprinkle with salt well throughout. Put a press on it and let stand 24 hours. Have ready ½ gal. cold vinegar into which put ½ oz. ground mustard seed, 1 teacup of grated horseradish, a few whole cloves and allspice. Tie up in a thin bag half an ounce of turmeric, put it into the middle of the pickle. Put pickle into a stone jar and pour your spiced vinegar on it adding a tablespoon of brown sugar.

BORDEAUX SAUCE.

MISS BOUGHTER, PHILADELPHIA, PA., (1865).

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

One gallon green tomatoes cut in slices, 2 gallons cabbage cut coarsely, 1 doz. onions, 1 oz. of turmeric, 1 oz. celery seed, 1 oz. of whole cloves, 1 oz. whole allspice, 1 oz. whole peppers, ½ oz. ground ginger, ½ oz. white mustard seed, ½ lb. brown sugar, 1 gallon vinegar. Mix all together, boil 20 minutes, put salt on cabbage, onions and tomatoes and let stand about ½ hour, then drain before adding spices and vinegar.

GRAPE SAUCE.

F. L. LEWIS, CANADA.

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

Five lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, 1 tablespoon of cinnamon, 1 tablespoon cloves, 1 tablespoon allspice. First separate the pulp from the skins and put in separate dishes. Boil the pulp until seeds rise, then strain through a sieve, add the skins, spice, sugar and vinegar. Boil altogether about 30 minutes and bottle.

DANIEL WEBSTER’S RECIPE FOR PICKLE.

_Contributed by Mrs. Russell Davenport, Philadelphia, Pa._

One half peck green tomatoes, 2 large heads of cabbage, 15 white onions, good size, 25 cucumbers. Cut the cabbage as for slaw. Chop cucumbers, onions and tomatoes in small pieces. Then salt in layers and let it stand 24 hours. Take 3 qts. of best cider vinegar, 3 lbs. of brown sugar, ½ teacup of turmeric, ½ cup ground pepper (black), 1 oz. of celery seed, ¾ lb. of white mustard seed and 3 or 4 ripe, red tomatoes. Cut in pieces, boil this together. Drain salt from pickle and pour vinegar over boiling hot. When cold the last day mix a ¼ lb. of mustard seed, a cup of best olive oil, 1 dessertspoon curry powder and 1 qt. of vinegar. Mix oil and mustard, adding vinegar and stirring well through the pickle.

SWEET TOMATO PICKLE.

_Contributed by Mrs. Richard Gilpin, Philadelphia, Pa._

Take ½ pk. green tomatoes, 4 green peppers, 4 raw onions. Slice them and put in earthen crocks alternately with salt sprinkled through. Leave to soak over night, then drain off and put on stove to boil. Mix in ¼ lb. of ginger, ¼ lb. of cinnamon, 1 lb. of sugar, ¼ lb. of allspice. Cover with good, strong vinegar and boil until soft and brown. Put away in earthen jars.

OIL CUCUMBER.

_Contributed by Miss Belle Maury, Richmond, Va._

Pare and cut well grown cucumbers in thick slices 1 inch, or lengthwise, add a large onion as for the table, sprinkle well with salt and let stand over night. Drain in a colander for 4 or 5 hours. Put first in your quart jar 3 teaspoons salad oil, then layers of cucumbers, horseradish scraped fine. A little of each cayenne and black pepper and turmeric. Fill jar with strong cold vinegar and cover closely. Cucumbers must be kept well under the vinegar.

GERMAN CANTELOPE PICKLE.

MRS. JOHN MINOR MAURY (AN OLD RECEIPT), FREDERICKSBURG,
VA., (1830).

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

To 7 lbs. of fruit put 3 lbs. of sugar, 1 qt. of vinegar, cloves and mace and cinnamon, if you like it, to your taste. First cut fruit in slices, take out seeds and soft part and pare off rind very thin. Boil fruit in water 10 minutes, lay on dish to cool. Put on the vinegar, sugar, spices and when it comes to a boil put in fruit 5 minutes. Now put fruit in jar and let syrup boil 10 minutes longer and pour syrup over fruit in jar. Preserved ginger is an improvement.

GREEN TOMATO PICKLE.

MRS. DABNEY H. MAURY, PHILADELPHIA, PA.

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

Slice 1 pk. of green tomatoes, sprinkle salt over them. Let them stand 24 hours, drain them from the liquor. Prepare the following ingredients: Slice 3 lemons, slice 12 large onions, take ½ lb. of ground mustard, ¼ lb. ground mustard seed, 1 oz. ground cloves, 1 oz. ground ginger, 1 oz. ground allspice, 1 oz. of black pepper pounded fine, 1 oz. coriander seed, 1 oz. celery seed, 5 lbs. brown sugar. Put alternate layers of onion, tomatoes and spices in your kettle, cover all with strong vinegar and boil 1 hour and a quarter. When cold add teacup sweet oil. Pot to tie closely.

SPICED PEACHES.

MISS MARIE LOUISE HOXIE, PHILADELPHIA, PA., (1858).

_Contributed by Mrs. W. Hinckle Smith._

Five lbs. sugar to 9 lbs. of fruit, 1 pint of vinegar (dissolve sugar with the vinegar), ½ oz. of mace, ½ oz. of cloves tied up in thin muslin and put on with the fruit. Boil 15 or 20 minutes until the peaches look clear.

PICCALILLI.

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

A peck green tomatoes, 8 large onions chopped fine with one cup salt stirred in. Let it stand all night, in the morning drain off all the liquor. Take 2 quarts water and one of vinegar. Boil all together 20 minutes. Drain through a sieve or colander, put back in kettle, and turn over it 2 quarts vinegar and 1 lb. sugar. Add 8 green peppers and 3 red peppers, chopped fine, ½ lb. white mustard seed, 2 tablespoonfuls pepper, 2 of cinnamon, 1 of cloves, 2 of ginger, 1 of allspice, ½ tablespoonful cayenne pepper.

GREEN TOMATO PICKLE.

MRS. GENERAL WATTS, VIRGINIA.

_Contributed by Mrs. Frances E. Gamble, Haverford, Pa._

Take 1 pk. of small green onions (6 or 8 onions), skin and sprinkle in layers with salt. Let them stand 24 hours and drain them by putting them in a sieve out of the brine, and pouring fresh water over them. Then scald in a strong ginger tea (1 lb. of ginger root slightly bruised to 1 qt. of boiling water). Take 1 oz. ground ginger, 2 tablespoonfuls of black pepper, 2 teaspoonfuls of ground cloves, ¼ lb. of white mustard seed, ½ cup of mustard, 1 oz. allspice, 3 oz. celery seed, and 3 lbs. of good, brown sugar. Put sliced onions and tomatoes in a kettle with the spices and sugar in alternate layers, and pour enough white vinegar to cover well. Cook the pickle until the tomatoes look clear and are tender (about an hour).

CHILI SAUCE.

Six large ripe tomatoes, 4 green peppers, 1 onion, 1 tablespoon of sugar, 1 tablespoon salt, 1½ cups strong vinegar. Chop peppers and onions and boil 1 hour.

GRANDMOTHER SUSAN RANDALL WILLIAMS’ PRESERVED LIMES.

_Contributed by Mrs. Mary Rawle Williams, Haverford, Pa._

Take the limes while perfectly green, put them in salt water strong enough to bear an egg, for 6 weeks (first cut in half and clean entirely of the pulp), then put in cold water for 24 hours, changing it every three hours, then boil in saleratus water until tender enough to run a straw through (one teaspoon salaratus to 6 quarts of water). Put them again in cold water, changing several times. To each lb. of limes take 2½ lbs. loaf sugar and 3 pints of water. Boil the syrup 15 or 20 minutes to clear it before putting in the limes. Then boil 1 hour and 15 minutes. The limes will be a light green when they first come out of the salaratus water, but the sugar will darken them enough. 300 limes will make from 6 to 7 lbs., according to their size.

GREEN TOMATO PICKLE.

MRS. JOHN STAIGE DAVIS, UNIVERSITY OF VIRGINIA, (1850).

_Contributed by Miss Jane Gamble, Roanoke, Va._

Take 1 peck of green tomatoes, slice, sprinkle with salt. Let them stand 24 hours. Drain them by putting out of the brine into a sieve and pouring fresh water over them. Then scald in a strong ginger tea. With the tomatoes put in 6 or 8 onions sliced. Take 1 oz. of ground allspice, 1 oz. ground ginger, 2 tablespoons ground black pepper, 2 teaspoons ground cloves, ¼ lb. white mustard seed and ¼ pint of prepared mustard, 3 lbs. of good, brown sugar. Mix well and place the sliced tomatoes and onions in a kettle with the spice and sugar in alternate layers and pour over the whole enough good vinegar to cover well. Let the pickle cook until the tomatoes look clear and are tender.

CATSUPS.

CHILI SAUCE.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

Five large onions, 8 green peppers chopped very fine, add 30 ripe tomatoes cut up, 5 tablespoons brown sugar, 3 oz. salt, 8 cups of vinegar. Boil all together 2½ hours. Bottle for use.

TOMATO CATSUP.

Take 4 qts. of peeled tomatoes, and 2 qts. of vinegar, 6 red peppers sliced, 4 tablespoons of salt, 4 tablespoons of black pepper, 2 tablespoons of mustard, 3 tablespoons of allspice. Boil the whole 4 hours.

TOMATO CATSUP.

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

One bu. ripe tomatoes, ½ gal. vinegar, ½ lb. of sugar, ½ pt. salt, 1½ oz. black pepper, 1½ allspice, 2 oz. mustard, 1 oz. ginger, ½ oz. cloves, ⅛ oz. cayenne, a little alcohol. Boil tomatoes gently ½ hour, then press through colander to remove skins and cores. Return liquid to porcelain lined kettle, and boil down one half. Add vinegar, sugar, salt and spices and boil down two thirds; catsup is not so dark if boiled down to two thirds, after adding vinegar alone, then sugar, salt and spices, letting it come to a boil, then removing from fire. Two small heads of garlic or a small onion chopped fine and added with spices is sometimes an addition. Bottle when perfectly cold, pouring a little alcohol in the top of each bottle. Cork and seal.--From National Cook Book of Philadelphia, which is, I understand, out of print.

TOMATO CATSUP--THE BEST.

MRS. DABNEY H. MAURY, RICHMOND, VA.

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

To 1 gallon of juice passed through a sieve put 1½ lbs. of brown sugar, 4 large onions chopped _very_ fine, 2 tablespoons ground cloves, 2 of allspice, 1 large box mustard and a great deal of salt and red pepper. Place on fire and let it boil until it thickens. To this add not quite 1 qt. of vinegar just before it is done.

CHILI SAUCE.

_Contributed by Mrs. Russell Robinson, Nelson County, Va._

One hundred and eight tomatoes, 10 mango peppers, 9 onions, 6 tablespoonfuls of salt, 4 tablespoonfuls sugar, 4 tablespoonfuls ginger, 1 tablespoonful cloves, 1 teaspoonful allspice and 1 qt. vinegar. Chop tomatoes, peppers and onions fine. Boil and put through sieve, add vinegar and boil until done. Put spices in bag. Bottle when cold.

TOMATO KETCHUP.

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

Take 1 bushel tomatoes, boil until soft and squeeze through a fine wire sieve and add 1½ pts. salt, 2 oz. whole cloves, ¼ oz. whole allspice, ¼ oz. cayenne pepper, use carefully, 1½ oz. whole black pepper, 5 heads garlic, 1 oz. celery seed, ¼ oz. good yellow mustard, ½ gallon vinegar. Boil until reduced to one half, and bottle when cold.

PRESERVES.

GREEN SWEETMEATS.

A DELICIOUS PRESERVE.

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

Pare the rind off of the watermelon and cut in shapes, and if you wish to have it green put it into kettle with alternate layers of grape leaves and small bits of alum. Then pour on _hot_ water and let boil 2 hours, then put fruit in weak ginger water and let simmer for 3 hours. Then make your syrup, allowing to every pound of fruit 1¼ lbs. of sugar, 1 pt. of water; skim constantly and put in rind. Let simmer until tender, take fruit out and boil syrup until quite thick, pour over rind, which place in jars, letting syrup cover them well, and seal.

GREEN SWEETMEATS. THE BEST.

_Contributed by Mrs. Lewis N. Webb, Washington, D. C._

Carefully pare with a very sharp knife your watermelon rind, taking off the _outer_ green and leaving just the firm white rind about a quarter of an inch. After cutting rind in shapes you desire, put your rind into salt and water for 10 days, then clear water for 24 hours, changing water once. Then throw in strong alum water for 24 hours. Now throw rinds in a pot of water, add 2 tablespoonsful of ground ginger, cover your rinds with grape leaves, and boil until rinds are green. Now place them in cold water, changing water until rind is cold. Prepare a thin syrup of ½ lb. of sugar to 1 lb. of rind and let rinds simmer slowly, adding a few blades of mace. Let them stand in this syrup for 10 days or 2 weeks. Then put to this syrup 1½ lbs. of sugar to 1 lb. of rind, and after the syrup boils well put in rinds and let boil until clear. Boil 3 or 4 lemons in clear water and when tender add them to your syrup. Put in jars and cover closely.

BRANDIED PEACHES.

A receipt from Mrs. J. D. Martinez Cardeza, Claymont, Delaware, from Historic Harewood, on the Smithfield Pike, near Charlestown, W. Va. The manor house was built under the superintendence of General George Washington, by his brother, Colonel Samuel Washington, in 1752, and many a pretty maid, stately matron and gallant gentleman of Virginia has rejoiced in the hospitality of the Washingtons at Harewood. A list of their names would be a list of all the famous “F. F. V.’s.” This old receipt is from an old book of Mrs. Samuel Washington of “Harewood,” Virginia, bearing date 1822, and copied by her daughter, Mrs. Lucy E. Washington, of “Harewood,” in 1840.

_Contributed by Her Granddaughter, Mrs. John M. Cardeza,
Claymont, Del._

Take large yellow or white clingstone peaches (not too ripe), rub off the down with a flannel cloth and score them down the rind with a needle. Scald them with boiling water, let them remain until cold, keeping them well covered all the time to enable the steam to go thoroughly through them. Take them out and spread them in a cloth to dry. Make your syrup, allowing a pound of sugar to every twelve peaches, a gill and a half of water to sugar, white of one egg. Boil sugar well and skim until it becomes perfectly clear. Then put in the peaches, let them come to a good boil, let them stand in syrup until next day, then add the brandy, 1 pt. to each pound of peaches. Put them in a sealed jar.

PEACH ENCHO.

ANNA LEDYARD CUYLER (1845).

_Contributed by Miss Josephine Barry Meeks, Orange, N. J_.

Seven lbs. fruit sliced or halved, 3½ lbs. sugar, 1 pt. vinegar. Put a couple tablespoons of whole cinnamon or cassia buds, and 1 tablespoon whole cloves in a lace bag. Tie up closely, and boil it until sufficiently spiced, then remove. Boil fruit until thick as marmalade, then bottle.

PINEAPPLE PRESERVES.

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

Cut from pineapple a part of the stem, leaving about 1 or 2 inches on the fruit. Put in a pot of water (I prefer copper, never an iron one). It will take some hours on fire, 5 or more. Test fruit by running a straw through; don’t let it get too soft. When this can be done, take off, peel carefully taking out eyes, slice in thick slices, cut out core, weigh, and to each lb. of fruit 1½ lbs. granulated sugar. Put fruit and layers of sugar alternately and set aside until morning in stone or earthen jar. Cover top well with sugar. In the morning drain off syrup with every particle of sugar, scraping from every piece of fruit with silver knife. Put on fire, after it comes to a boil skim well. When it comes to a boil after skimming, throw in fruit carefully, cook 10 minutes, take out fruit, place carefully in jars. Let syrup cook until it thickens. Then pour over fruit, covering well with syrup.

TO BRANDY PEACHES.

1806.

Miss Nancy Cope’s recipe, a celebrated Philadelphian, a contemporary and an intimate friend of Mrs. Margaret Coleman Hemphill.

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

To 1 lb. of Heath peaches, ½ lb. of loaf sugar. To get off the skin they must be thrown into a lye made of scalding potash, when after remaining a few minutes they may be taken out and rubbed clean with a coarse cloth and thrown into cold water. To make the syrup in which they are to be boiled, strew some of the sugar over the peaches, which makes liquid enough to dissolve the remainder, in which boil them three quarters of an hour; they must then be taken out of the syrup and laid on dishes until the following day. Then to 1 pt. of syrup add 1 pt. of white brandy, mix them well together and cover the peaches with it as you lay them in your jars, which must be closed very tight.

STUFFED APPLES.

A recipe from a written recipe book compiled from Mrs. R. O. Pritchard’s collected and original recipes, of New Orleans, by Mrs. Theodore Shute, New Orleans, 1894.

_Contributed by Mr. Herbert L. Clark, Philadelphia, Pa._

Take 10 good sized sound apples (not sweet). Core them, removing as much of the inside as possible without making too thin. Chop fine two of the same kind of apples, also ½ tumbler of seeded raisins, ¼ of pecans after being picked out, the raisins cut with scissors, the pecans chopped fine. Mix with them butter and sugar and stuff the apples. Bake and add a teaspoonful of sherry to each apple. Serve with whipped cream, to which add a little sherry, the cream put over the apples. After placing in dish mount top of each with candied cherry.

CURRANT AND RAISIN JAM.

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

Three and one half lbs. currants, 3 lbs. sugar, 1 lb. raisins, 2 oranges. First, seed the raisins, and put a pint of water on them, and boil for 1 hour. While raisins are cooking, pick over the currants, squeeze the juice from the oranges, and keep the peel. Then put orange juice and peel with the currants, and let boil 15 minutes. Finally, put all together, and boil the whole for 15 minutes more. Then fill glasses while hot, and afterwards seal.

ORANGE MARMALADE.

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

Slice and chop in fine pieces 6 oranges and 2 lemons; to 1 qt. of fruit juice and rind add 1 qt. of cold water. Let stand over night. In the morning boil until tender, set aside again. Next day weigh, and add 1¼ lbs. of sugar to each lb. of fruit. Boil until chips of orange look clear and the syrup jellies.

BRANDIED PEACHES.

_Contributed by Mrs. Elsie Ramee Arguimbau, New York (1845)._

White peaches, free stones, brush the down off, stick each with a large needle in several places and put in cold water to cover them, put kettle on moderate fire, keep it scalding hot without boiling, until the fruit will yield to the touch, then put them carefully with a skimmer into cold water, let them remain 10 minutes, then drain, then cover with fresh water and remain 15 minutes, drain again and cover lastly with cold, and stand 10 minutes. Take ¾ lb. sugar to each lb. of fruit, one small teacup of water to each lb. of sugar; put on fire and boil until thick, then add an equal quantity of white brandy and pour over fruit.

FIG PRESERVES.

MRS. GABRIEL BENOIST SHIELDS (NEE CATHERINE SURGET, OF NATCHEZ,
MISS. 1817).

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

Take figs nearly ripe. Cut them across on the top in the form of a cross. Let them remain in strong salted water for 3 days, changing water every day. After 3 days boil them in fresh water with grape or fig leaves until quite green. Then put in cold water for 3 days, changing water twice daily. After this add 1 lb. of white sugar to each lb. of figs, and put on to boil for a short while. Remove from the fire and put aside for a day or two, after which add 2 or more lbs. of sugar, and boil again until done. While the figs are boiling, add either sliced lemon or root ginger to your taste.

PRALINES--CREOLE.

_Contributed by Mrs. G. H. Ellerbe, New Orleans, La._

Eight cups of sugar, 8 cups of chopped pecans, 2½ cups of water. Let sugar and water syrup and come to a boil, cook until it ropes, then add nuts and stir until cool. A few drops of vanilla may be added if desired.

TO PRESERVE QUINCES WHITE.

MISS GIBBS, OF BOSTON, SEPTEMBER 24TH, 1812.

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

To three pounds of loaf sugar put 3 half pints of water and whites and shells of 3 eggs, boil and skim well, until it is clear, and put the quinces on the fire in cold water; let them simmer until they are tender, let them cool a little, pare them with a sharp knife, cut them in quarters, take out the core and all hard or bruised parts; put the quinces in the preserving pan with syrup enough to cover them, allowing for evaporation; cover the preserving pan until they begin to boil, then uncover them and skim them constantly, till they look transparent, when they will be done. Pour a little syrup in the bottom of the jar, then put a slice of quince, then pour a little syrup, and so on until the jar is nearly filled. The remainder of the syrup should be boiled the next day and poured over the quinces.

YELLOW TOMATO PRESERVE.

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

One lb. of sugar to 1 lb. of tomatoes, and ¼ pt. of water for each pound. Flavor with sliced lemon which has been boiled before slicing, and ginger root. Tomatoes may be strained or not, as one pleases, but skin the tomatoes. Make syrup of water and sugar. When boiling add tomatoes and lemon slices and ginger. Boil till clear, then remove fruit and boil syrup until thick.

PECAN MACAROONS.

MRS. OLIVER BONSH, AUSTIN, TEXAS.

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

Three fourths of a lb. of pecans cut in bits, ½ lb. light brown sugar, 3 eggs, whites only, a little cinnamon; whip eggs, add sugar and nuts. If eggs are large, add more pecans. Bake on paper in cool oven nearly 2 hours.

MARSHMALLOWS.

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

Dissolve ½ lb. of clear white gum arabic in 1 pt. of water. Strain and add ½ lb. of refined sugar, place over the fire and stir constantly until sugar is dissolved, and the mixture has become like honey. Then add the whites of 4 eggs previously beaten. Keep stirring the mixture until it becomes thin and does not adhere to the fingers. Flavor with rose or vanilla and pour into a pan dusted over with powdered starch. When cool divide into squares.

PECAN KISSES.

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

Take 1 jelly glass of pecan kernels, having the nuts as nearly in halves as possible. Into the white of 6 eggs put 14 tablespoons of granulated sugar. Have the spoons a little more than level full. Mix sugar and eggs well and beat thoroughly, long and well, until they are stiff enough and will stand on paper without running. Beat in lightly the pecans and drop on smooth brown paper and bake in a moderate oven.

BRANDY STRAWBERRIES.

MISS MARIE LOUISE HOXIE, PHILADELPHIA, PA., 1858.

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

One lb. of sugar to 1 lb. of fruit, boil 3 to 5 minutes. To 7 lbs. of fruit, 1 pt. of brandy after it cools.

GINGERED PEARS.

GRANDMA MINOR.

_Contributed by Miss Katharine Willcox, Westport, Conn._

Eight lbs. sliced pears (thin), 4 lbs. sugar or less (3 lbs.), 1 cup water, juice of 4 lemons, and rinds cut thin, ⅛ lb. green ginger root in pieces. Cook until thick as marmalade.

WINE JELLY.

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

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

One pt. good sherry or Madeira, 1 lb. sugar, whites and shells of 4 eggs, 2 oz. isinglass, juice of 4 lemons, rind of 1 lemon. Last of all add 3 pints of boiling water, and let it come to a boil. When it does so, boil for 15 minutes, take out the egg shells and strain through a thick woolen jelly bag until clear. Pour in moulds and put away to cool.

GRAPE JAM.

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

Six lbs. grapes, 2 lbs. raisins, 4 lbs. sugar, 4 large oranges. Boil the grapes (the pulp) until soft enough to rub through a colander, then add to skins and boil 10 minutes, then add sugar and cook 20 minutes, then add raisins and orange peel, and cook all together until jellied. The raisins must be seeded and chopped, and only the yellow rind of the orange chopped fine. This is really a recipe for tart plums.

ORANGE MARMALADE.

M. E. LEAGER, GODERICH, LAKE HURON.

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

Thirteen oranges, 4 lemons, 8 lbs. of sugar. Slice very thin right through the fruit. Take out the seeds in slicing. Put in a stone jar and add 4 qts. of water. Let it stand for 36 hours, then boil 1 hour and a half. Add sugar and boil for 1 hour, when it should jelly. Do not use ends of fruit.

COUSIN MARION’S GREEN TOMATO PRESERVE.

To a pound of tomatoes, ½ lb. of sugar and a lemon. To each 7 lbs. of tomatoes, 2 oz. of green ginger. Slice tomatoes and lemons, put sugar and all together, boil until _nicely_ soft, add a very little water.

CARAMEL ALMONDS.

ADELAIDE Y. CHILTON, GODERICH, LAKE HURON.

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

Blanch a cupful of almonds and add to them 2 tablespoonfuls of melted butter. Place the cup on the back of the range for an hour, then drain the nuts and spread in a shallow pan. Cook them in a moderate oven for about 15 minutes. Put 3 tablespoonfuls of sugar in a frying pan and stir over the fire until the sugar turns liquid. Instantly add the browned almonds and stir for half a minute. Spread them on a plate to cool.

PEACH LEATHER.

_Contributed by Mrs. Susan Lymar Morris Bruce, Chestnut Hill, Pa._

A FAMOUS OLD SOUTHERN RECEIPT.

Take a peck of soft free stone peaches, pound them, press the pulp through a coarse sieve and to 4 qts. of pulp add 1 pt. of good brown sugar. Mix them well together and boil about 2 minutes. Spread the paste on plates and put them in the sun every day until the paste on plates looks dry and will leave the plates readily by passing a knife around the edge of the cakes. Dust some white sugar over the rough side and roll them up. Like sweet wafers, if kept in a dry place they will keep for several months. If weather is hot, three days will dry them.

PECAN KISSES.

MRS. PHILIP HARDING, VICKSBURG, MISS.

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

One jelly glass of kernels, into the whites of 6 eggs put ¼ tablespoon granulated sugar, a little more than level full, and beat until stiff enough to drop on paper without running. Add broken nuts and bake in moderate oven. It is best to turn baking pans upside down while baking.

CHOCOLATE CARAMEL.

_Contributed by Miss Caroline Duer, New Jersey._

One half lb. of Baker’s chocolate, ⅜ lb. butter, 1 cup cream, 2½ cups molasses, 2½ cups chop chocolate, add sugar and cream, mix them and put on to boil, adding butter from time to time. Boil about 20 minutes, or when brittle when dropped in water. Flavor with vanilla at last.

TO PRESERVE QUINCES.

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

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

Pare and core the quinces, then put them in cold water, and let them coddle for about ½ hour; take them out, and to 5 lbs. of quinces allow 4 lbs. of sugar, which must be wetted with a little water and well skimmed; then put your quinces in and cover them very close till they are boiled enough. Tie a few seeds in a piece of rag, and boil them with the syrup; it will help to thicken it. Reserve ¾ lb. sugar, which, when the quinces are boiled enough, you add to the syrup.

MINT CREAM.

MRS. ELWOOD NEWTON, MANITOU, COL.

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

One lb. of sugar, 6 tablespoons of water, one-third teaspoon cream tartar, 6 drops oil of peppermint. Boil 3 minutes, add cream of tartar and peppermint, removing from fire and stir until it creams. Drop on oil paper.

CARAMELS.

MARY RICE.

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

One cup of grated Baker’s chocolate, ½ teacup of milk, 2 cups of brown sugar. Piece of butter size of walnut. Boil hard for 15 minutes in a flat pan and test by dropping in cold water.

DAINTIES.

CHEESE FONDU AU GRATIN.

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

Soak a cupful of dry bread crumbs for 15 minutes in 2 cupfuls of hot milk. Dissolve a generous pinch of soda in the milk while heating. Stir into this paste 3 well beaten eggs, a tablespoonful of melted butter, a pinch of cayenne and a saltspoonful of salt. Lastly, beat in rapidly a cupful of grated cheese. Pour into a greased pudding dish, strew dry cracker crumbs on top, stick bits of butter in them, dust delicately with cayenne pepper or paprika, and bake in quick oven, covered, for 15 minutes. Then uncover and brown lightly. Send to table at once, as it falls very soon. While puffy and hot it is most delicious.

WELSH RAREBIT.

Half lb. of cheese, 2 eggs, a speck of cayenne, a tablespoon of butter, ½ teaspoon mustard, ½ teaspoon of salt, ½ cup of cream. Break the cheese in small pieces, put it and the other ingredients in bright saucepan which put over boiling water. Stir until the cheese melts, then spread the mixture on slices of crisp toast. Serve immediately. A cup of ale or beer can be used instead of cream.

CREAM SANDWICHES.

MRS. W. D. CLEVELAND, HOUSTON, TEXAS.

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

Grate a plate of ham or tongue. Boil 3 eggs half an hour and drop in ice water. When thoroughly cold mix the yolks to a cream with a tablespoon of fresh butter and enough cream to make it smooth paste. Add meat seasoning with a pinch of dry mustard and a dash of cayenne pepper. Cut crust from bread and slice thin.

CHEESECAKE.

A very old receipt, used by Mrs. George D. Wetherill with success.

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

Take ¼ lb. butter, ¼ lb. sugar, beat to a cream one wineglass of wine and one of brandy, yolks of 4 eggs beaten light. To a small dipperful of cottage cheese take one tumbler of cream and beat together, then add to the latter. Stir in ½ lb. stale cake crumbs, sponge cake, pound cake, or any good cake, the richer the better your pie will be, whites of 4 eggs beaten to a snow, one small nutmeg, little cinnamon and grated lemon rind to taste. Spread very thick on a single crust, and this will be enough for two pies or one cheesecake. The white of the eggs are to go into the cheesecake and not on top.

CALVES’ FOOT JELLY.

MRS. TOLAND, PHILADELPHIA, PA.

_Contributed by Mrs. Meredith Bailey._

Boil the feet in about a gallon of water to each set, until clear of the bone. Strain and stand away until the next day. Then wipe the stock with a cloth or tissue paper, after carefully skimming off all grease, so that no particle remains, and measure your firm stock jelly. To each qt. of stock allow 1 scant lb. of sugar, 1 pt. of wine, the juice of 3 lemons, and the rind of 2, peeled thin, and the whites of 2 eggs with the shells. Put on stock, sugar and lemon juice; as soon as it is hot, throw in the eggs to clear it; boil about 10 minutes; throw in the wine, bring to a boil once, then drip through a bag.

DAFFODIL SANDWICHES.

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

Slice bread very thin, cut with a cake cutter with a hole in the center about the size of a thimble. Fill with lettuce, cream cheese and mayonnaise dressing.

TO MAKE CREAM CHEESE.

WESTOVER, VA., OCTOBER 30TH, 1787.

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

Take 5 pts. of new milk and warm it. Then add to it 5 pts. of cream, with 2 tablespoonfuls of rennet. When it is sufficiently turned you press it, and in 2 or 3 days it can be eaten.

NEW ORLEANS COFFEE BRULO.

FROM “ANTOINE OF NEW ORLEANS”.

_Contributed by Houston Eldredge, Fortress Monroe, Va._

A tray is brought to the hostess bearing a coffee urn, a silver bowl with a wide mouth, a small ladle, a little flask of brandy, a small dish of loaf sugar, another of whole spices, and still another with the peel of a mandarin orange minced fine.

Put in the bowl a lump of sugar for each person, a tablespoonful of whole cloves, three stalks of cinnamon broken up, and the orange peel. Cover all this with the brandy, light it, let it burn, stirring it occasionally.

When the flame disappears, pour in the coffee, which must be black and strong, till the bowl is full. Stir once more and ladle out the brew into coffee cups.

The only thing to make this a complete success is the wide mouthed bowl. Be sure to use one in which the heat is not confined.

ITALIAN CHEESE.

_Contributed by Miss Katharine Willcox, Westport, Conn._

Boil a knuckle of veal. When perfectly cooked, strain the liquor, remove the fat, take out the bones, chop the meat fine, add 1 grated nutmeg, ½ oz. each of cloves, allspice and pepper. Put the mixture on the fire to simmer gently, and when the liquor becomes jelly, pour into a mould, and let it remain until the next day. You may line the mould with hard boiled egg cut in slices.

FOR THE SICK.

CAUDLE (LONDON, 1855).

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

It is made in various ways. Make a fine, smooth gruel of half grits; strain it when boiled well, stir it at different times till cold. When to be used, add sugar, wine, and lemon peel with nutmeg. Some like a spoonful of brandy besides the wine, others like lemon juice.

Or, boil ½ pt. of fine gruel, with a bit of butter the size of a nutmeg, a large spoonful of brandy, white wine, and 1 of capillaire.

FOR THE SICK.

MULLED WINE (PHILADELPHIA, PA., 1850).

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

Half a pint of wine, ½ pint of water, 1 egg, sugar and nutmeg to taste. Mix the wine and water together, let it boil. Beat the eggs in a pan, pour them into the wine, then quickly pour the whole from one vessel into another, 5 or 6 times.

CHEESE PATTIES.

MRS. HENRY PARKMAN, BOSTON, MASS.

Make white sauce of butter and flour, add milk and beaten yolk of 2 eggs, season, grate in American cheese, set away to cool. Make pastry cases, and when ready to serve, beat your white of eggs light and fold into cheese mixture. Put into cases and heat and serve immediately.

CHEESE STRAWS.

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

Half lb. of flour, ½ lb. grated cheese, ¼ lb. butter, a little salt and ½ small spoon of cayenne pepper. Roll out very thin and cut in little strips. Bake quickly. Mix like pastry.

TOASTED CHEESE.

ENGLISH RECEIPT, 18TH CENTURY.

ELSIE CHAPIN, HOT SPRINGS, VA.

Grate 3 oz. of good cheese, mix it with yolks of 2 eggs and 3 oz. of butter. Beat well, with dessertspoonful of mustard, some suet and red pepper. Toast some bread in 2 inch narrow pieces, spread the mixture very thickly upon it, put them in a covered pan and put in oven till hot through. Then remove cover and let the cheese brown.

FOR THE SICK.

SAGO MILK (PHILADELPHIA, PA., 1850).

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

Mash ½ oz. of sago and soak it in a teacupful of cold water for an hour or more. Drain it and add 3 gills of good milk. Put it over the fire and let it simmer until the sago is entirely incorporated with the milk. Sweeten it with white sugar. It may be flavored with vanilla or nutmeg, if allowed by the physician.

CREAM CHEESE.

DR. HORACE HOWARD FURNESS, LINDEN SHADE FARM, PENNSYLVANIA.

_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._

Take 1 qt. of good cream, let it stand two days in a moderately warm place, stirring in half a teaspoon of salt. Then put it in a piece of cheese cloth and lay it on a plate on a porcelain lined colander, covering it with another plate, on which put a weight. Leave it for 24 hours, then change the cloth. Do this a third time and it will then be fit to use. It can be made more quickly of sour cream of 3 or 4 days.

WELSH RAREBIT.

_Contributed by Miss Annie S. Hammond, Providence, R. I._

Five large spoonfuls of milk, a good deal of soft fresh rich cream Connecticut cheese, 2 oz. butter, 7 spoonfuls mixed mustard, red pepper, and 1 egg put in at the last moment and stirred furiously.

MISCELLANEOUS.

HAIR TONIC. EXCELLENT.

_Contributed by Mrs. E. F. Griffiths, Philadelphia, Pa._

One package of sage tea steeped half a day slowly, then strain, add ½ a pt. of whiskey and 25 grains of quinine. Use daily at night until hair ceases to fall out.

_To Prevent Lockjaw._

Apply beef gall at once. Old and well known remedy or preventive.

_To Cure Diarrhœa._

Make a tea of strawberry leaves and drink it or chew them.

Also: ¼ glass of claret, ½ teaspoon grated nutmeg 3 times a day will cure chronic trouble.

BARRY’S TRICOPHEROUS.

_Contributed by Miss Pauline Johnson, Strafford, Pa._

One qt. of alcohol, 1 oz. tincture of cantharides, 2 oz. compound spirits of lavender, 5 oz. best castor oil. Shake well the three first articles together, then add the oil, let it stand until well mixed, shaking often. Rub into the scalp with a little piece of sponge two or more times a week.

WASH FOR BLANKETS.

KATHARINE COMERFORD BARRY, NEW YORK (1746).

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

Two large tablespoons of borax, 1 pint of soft soap, or dissolve hard soap, into large tub of cold water. When dissolved, put in 1 pair of blankets, let them remain all night. Next day rub them and rinse in two waters, all cold. Put a little blue in second water; do not wring, but hang out to dry from water.

MRS. JUDGE FREDERICK SMITH’S SALVE (1800).

Take a pound of Castile soap, slice it very thin, put it in a brass skillet, to a pint of linseed oil; let it boil very well over a slow fire, until it boils up like soap-suds, then take it off and let it cool; then put it on again, add to it ½ lb. of red lead, and as much white, both finely sifted, stirring all the while, and when it begins to incorporate and turn brown, put into it 1 shilling’s worth of the oil of amber; take care you don’t let it turn black; wet a table and pour it on, and as soon as it cools make it up in balls. (Apply to inflamed or hardened surface on body.)

MARGARET’S TRIED RECIPE FOR CHILLS AND FEVER.

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

One oz. Peruvian bark, 1 oz. cream of tartar, ½ oz. whole cloves, ½ oz. cinnamon broken up, 1 pt. of port wine. Mix all together. Dose: One tablespoonful 4 times a day.

CANADA THISTLE TEA.

Tops and leaves, 2 oz. of the thistles, 3 pts. of cold water. Put over a slow fire and steep it to 1 pt., then strain and set to cool. Take a small wineglass full 3 times a day about half an hour before each meal for neuralgia in the face.

JEPTHA BALDWIN’S LINIMENT FOR ACHING MUSCLES.

1800.

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

Half pt. of alcohol, ½ pt. of spirits of turpentine, ½ pt. of vinegar, 1 egg broken into a bottle. To be well shaken before using.

REBECCA ELLIOTT’S CURE FOR COLD.

Half pint of Jamaica rum, ½ lb. of honey strained, 5c worth of “balsam of fir.” Dose: One dessertspoonful 3 times a day.

MRS. EMLEN’S RECEIPT FOR EYE WATER.

TAKEN FROM MRS. LAWRENCE’S RECEIPT BOOK (1800).

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

For two quarts: Take 1 oz. of white vitriol and 4 scruples of sugar of lead. Infuse them into 2 qts. of spring or snow water and shake it every time you use it.

SAFE, SURE AND QUICK RELIEF FOR RHEUMATIC PAINS.

One lb. of washing soda in ½ bath tub of hot water. Soak the body in it for 15 minutes or ½ an hour.

FOR ANTS.

_Contributed by Miss Pauline Johnson, Strafford, Pa._

Draw a line of chalk where red ants are, and they will not cross it. Sprinkle borax inside the line, and you will soon be rid of them.

ADDITIONAL
RARE OLD RECEIPTS.

CONTRIBUTORS.

Mrs. Davis Carneal Anderson _Cincinnati, O._
Mrs. Ferree Brinton _St. Davids, Pa._
Mrs. Francis von A. Cabeen _Philadelphia, Pa._
Miss Clara Townley Chase _Philadelphia, Pa._
Mrs. De Courcey May _Baltimore, Md._
Mrs. George A. Dunning _West Chester, Pa._
Mrs. Lewis H. English _New Haven, Conn._
Mrs. Elizabeth Esling _Stuttgart, Germany_
Mr. Charles H. A. Esling _Stuttgart, Germany_
Mrs. George D. Fowle _Philadelphia, Pa._
Mrs. John C. Groome _Philadelphia, Pa._
Mrs. Anthony M. Hance _Philadelphia, Pa._
Mrs. James Haughton _Bryn Mawr, Pa._
Mrs. Charles F. Hinckle _Philadelphia, Pa._
Mrs. Elisha Howard _Providence, R. I._
Mr. C. Hartman Kuhn _Philadelphia, Pa._
Mr. John Lambert _Philadelphia, Pa._
Mrs. Charles M. Lea _Philadelphia, Pa._
Mrs. A. D. Lockwood _Providence, R. I._
Mrs. Charles E. Maud _Monterey, California_
Mrs. James Mauran Rhodes _Ardmore, Pa._
Mr. William Attmore Robinson _Philadelphia, Pa._
Mrs. Frank Samuel _Philadelphia, Pa._
Mrs. Wm. Carpenter Scott _Ardmore, Pa._
Mr. Jonathan Dickinson Sergeant _Philadelphia, Pa._
Mrs. Robert W. Stuart _New York City_
Mrs. John Swan _Baltimore, Md._
Mrs. Fred’k Sylvester _Haverford, Pa._
Miss Anne H. Wharton _Philadelphia, Pa._

RARE OLD RECEIPTS.

LADY BALTIMORE CAKE.

_Contributed by Mrs. Edith Lockwood Danieldson Howard, Mrs. Elisha Howard, Providence, Rhode Island._

1½ pounds sugar, 3 eggs, 1½ pounds flour, 1½ tumblerfuls of water, 1¼ pounds butter; cream butter and sugar together, add one egg at a time, beating vigorously; add one-half the flour, then the water, and then the rest of the flour. When all are well mixed, add 1 teaspoonful baking powder. This makes three large round cakes.

Filling--One cup chopped raisins, 1 cup English walnuts, broken up. Mix in boiled icing and spread between cakes, saving enough for the top of cake.

Icing--Two tumblers sugar, 1 tumbler water. Boil till syrup will spin like glass, then pour in the whites of 2 eggs well beaten; beat the white till it thickens and put in the nuts and raisins. Flavor cake with extract of almond, and icing with 1 teaspoonful of vanilla and 1 teaspoonful of rose.

YORKSHIRE MUFFINS.

_Contributed by Mrs. Davis Carneal Anderson, Cincinnati, Ohio._

3½ pounds flour, 1 cake of yeast, ½ ounce salt, 1 quart tepid water. Mix together, beat twenty minutes. Set at night, beat down in the morning; let rise again; beat down a second time; turn out on bed of flour and with a spoon turn over in the flour. Grease the muffin rings; set rings in a pan, fill with batter and let rise level with pan and bake on top of range.

GINGER SNAPS.

_Contributed by Mrs. A. D. Lockwood, Providence, R. I._

1 cup broken butter, 2 cups Porto Rico molasses, 1 cup brown sugar, 2 teaspoonfuls soda, 2 teaspoonfuls yellow ginger, 1 heaping teaspoonful salt. Put molasses, sugar, butter, ginger, soda and salt together in a porcelain sauce pan and set on the fire, stirring till it boils and keeping at the boiling point for five minutes. Pour off into a big bowl and begin at once to stir in your flour (enough to make it as stiff as can be rolled). Do it quickly, moulding it with your hand as it gums too stiff for the spoon. It will not stick. Take what you can manage at a time and roll out very thin on a floured bowl. Cut it in small rounds, lay in shallow pans and bake immediately.

THE ORIGINAL FISH HOUSE PUNCH.--1732.

The Schuylkill Fishing Company, organized in 1732 as “The Colony in Schuylkill.” In 1871 “The Colony in Schuylkill” became “State in Schuylkill.” The club exists to-day, and is generally spoken of as the “Fish House.” It is at Cornwell’s Station, New York Division, Penn. R. R., Bucks Co., Pa.

_Contributed by Agnes P. Roberts Groome, Mrs. John C. Groome,
Philadelphia, Pa._

2 qts. of Jamaica Rum, 1 qt. brandy, 1 qt. lemon juice, 1 gill of peach brandy, ¾ of a lb. of loaf sugar, 10 lb. block of ice. Dissolve the sugar in 1 qt. of cold water, add the lemon juice, and place in bowl, add the liquor, which has been previously mixed, then the ice, and allow to brew for two hours, occasionally ladling the punch over the ice.

MUFFINS IN RINGS.

_Contributed by Mrs. Lewis H. English, New Haven, Conn._

Two cups flour, one cup milk, one egg, one tablespoonful sugar, one tablespoonful melted butter, pinch of salt, two teaspoonfuls baking powder. Bake on griddle in rings.

GRAND BOUILLON.

_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._

Put into a large pot a piece of beef and the scraps and parings of butcher’s meat, such as beef, veal, mutton, and add to these carcasses, feet, necks, etc., of the poultry and game which have been prepared for cooking; season with a few turnips, 6 or 8 carrots, the same of onions, a clove of garlic, 3 to 6 cloves, a bunch of pot-herbs, and a little salt.

Put the pot, not quite filled with water, to a slow fire, skim it gently, and after every skimming, fill it up with cold water until it is perfectly limpid. Upon this Grand Bouillon will depend the excellence of your sauces and soups, for, when well prepared, it is the mother which is to nourish everything. Let it cook gently many hours, then strain it through a napkin dipped in hot water, and put it in a cool place to use as required. When used for stews, add a little wine, ketchup, soy, etc., to please your taste. The articles to be cooked must be browned in a casserole with butter.

STEWED FISH.

_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._

2 large fish, ¾ lb. butter, 1 bottle of claret, 1 wine glass Madeira wine, 3 tablespoonfuls of flour, ½ teacup of catsup, 2 onions sliced, a little mace, cloves, nutmeg and parsley. Brown the fish in butter, before stewing, and mix the flour and butter before putting them in the pan.

WASHINGTON CAKE.

VALERIAN SPENCER FULLERTON.

_Contributed by Mr. John Lambert, Philadelphia, Pa._

1¾ lbs. flour, ¾ lb. butter, 1½ lbs. sugar, 1 pt. milk, 10 eggs, 1 glass brandy, 1 nutmeg, 12 cloves, 1 lb. currants, 1 lb. raisins, 1 teaspoon Pearl ash dissolved in brandy.

DELICIOUSLY STICKY SPONGE CAKE.

EMELINE IUNGERICH FOWLE.

_Contributed by Mrs. George D. Fowle, Phila., Pa._

Take 6 eggs, and their whole weight, in powdered sugar. Break them, and keep yolks and whites apart. Take ½ their weight of sifted flour, the juice and grated rind of 1 lemon, unless a stronger flavor is desired, then use 2 lemons. Beat the yolks and sugar together, until very light. Beat the whites until they are so light and dry, that you can turn the dish upside down.

Add the lemon juice to the yolks and sugar, then half the flour, and ⅔ of the whites of the eggs. Put them with the yolks and sugar, in a bowl, and mix all together with a wooden spoon. Then add more flour, but do not use all the flour, if the batter is thick, for if too thick, it will make the sponge solid.

The batter must drop evenly from the spoon. Then stir in lightly, on the top, the rest of the whites of the eggs, to make a light crust. Bake in a moderate oven twenty or twenty-five minutes. Grease the pans thickly with butter, as it makes the crust crisp. If the oven is too hot, the cake will puff up, and become dry and brown, and the crust will not form. The success depends upon the mixing and baking.

PASTE PUDDING.

_Contributed by Lina S. Ives Brinton, Mrs. Ferree Brinton, St.
Davids, Pa._

Place 1 pt. of milk on the fire until at the boiling point. Then, take 3 tablespoonfuls of flour, stir it to a paste into the cold milk, add it very gradually to the boiled milk, stirring it for a few moments to thoroughly cook the paste and sweeten to taste. Take from the fire, and when cool add a tablespoonful of butter and 3 beaten eggs beaten together, also a generous glass of sherry, or brandy, and 10 large seeded raisins. Pour into pudding dish lined with rich pie paste, and bake until pudding rises in the middle.

“RAMEQUIN.”

_Contributed by Augustine Mellet Haughton, Mrs. James
Haughton, Bryn Mawr, Pa._, Daughter of Madame Mellet Craux,
La Bourdonnette on Lake Leman. Lausanne, Suisse, 1830.

½ lb. of grated cheese, 1½ pts. milk, 1 tablespoonful flour, 5 eggs, salt and pepper to taste. Boil the milk, add the flour, let it boil up, add the cheese, the eggs (the whites beaten stiff), beat thoroughly, strain it, season it and pour on pastry prepared for small tarts. Bake in a quick oven.

BISCOTINS IN CHOCOLAT.

_Contributed by Augustine Mellet Haughton, Mrs. James
Haughton, Bryn Mawr, Pa._, Daughter of the Rev. Victor
Mellet, Oron, Canton de Vaud, (Suisse) Vaud, bounded on the
south by Lake Leman with the Castle of Chillon of historical
fame.

2 whites of eggs, ½ lb. sugar, 2 ounces grated chocolate. Beat eggs to a stiff froth, add the sugar. When thoroughly mixed, add the chocolate. Then lay it by spoonfuls on paper powdered with sugar or greased. Put in moderate oven.

MARLBOROUGH PUDDING.

MRS. S. B. HACKER.