Chapter IX: Part 9

_Contributed by Clara Townley Chase, Philadelphia, Pa._

12 tablespoons strained apples, 12 sugar, 12 wine, 6 melted butter, 4 beaten eggs, the juice and rind of 1 lemon, ½ pint milk, ½ nutmeg. Bake in a moderate oven.

The above receipt has always been spoken of in our family as the “famous Marlborough Pudding.” That is the way I have heard my father and grandfather speak of it. So I contribute it to your book. It was handed down by my great-aunt, Mrs. S. B. Hacker.

ENGLISH APPLE DUMPLINGS.

_Clara Townley Chase, Philadelphia, Pa._

½ lb. suet to 1 lb. flour, make a paste of this suet to be chopped fine, cut apples in thin slices, put inside each dumpling heaping teaspoon of sugar, a little lemon peel and a pinch of grated nutmeg. Grease the dish well and place the dumplings all around, spread some nice drippings over the dumplings, then pour sugar (light brown) thickly on, placing a large quantity in bottom of dish and one pint of water, as soon as they commence to brown, begin to baste, doing so frequently, serve on flat dish.

The above receipt is an old English receipt of my grandmother’s, Mrs. Samuel Hart, who was an English woman.

TARTE À LA POMPADOUR.

CHARLOTTE AUGUSTA BROWN.

_Contributed by Mrs. Charles M. Lea, Phila., Pa._

2 cups of minced chicken, 2 tablespoonfuls of butter, 2 bay-leaves, thyme, and the juice of 1 lemon, salt and pepper to taste. Soak macaroni until it softens, place in the bottom of a bowl, lining it, fill with the mixture, and cook for one hour, as if it were a custard. Serve with rich tomato sauce.

RECEIPT FOR ORDERLY DOMESTIC MANAGEMENT.

“Selected.”

_Contributed by Mr. Jonathan Dickinson Sergeant, Philada., Pa._

Let the mistress of the house take 2 lbs. of the very best self-control, 1½ lbs. of justice, 1 lb. of consideration, 5 lbs. of patience, and 1 lb. of discipline. Let this be sweetened with charity; let it simmer well, and let it be taken daily,--in extreme cases in hourly doses--and be kept always on hand; then the domestic wheels will run quite smoothly.

NORMANDY FISH.

Grandmother Mrs. Samuel Hart.

_Contributed by Clara Townley Chase, Philadelphia, Pa._

5 lbs. of fish, various kinds, clear of bone and skin. Put 5 oz. of butter into an earthenware dish, and set on the coals, when the butter is melted, add from the dredger a dessertspoonful of flour, stirring the while, then a pinch of grated nutmeg, salt, pepper, black and red, but little of the latter, a dessertspoonful of chopped parsley and a tablespoonful of mushroom catsup. Then put in your fish, cut in pieces as large as two fingers. Pour on the whole a glass of sherry or Madeira, and a small wineglass of good French brandy. Cover your dish, put dough all around the edge of cover to keep in steam, and then put the dish in a moderate oven. When done, serve in dish in which cooked, put in a tablespoonful of Tarragon vinegar.

SUGAR BISCUITS.

MRS. WIDDIFIELD.

_Contributed by Sarah Biddle Cabeen, Mrs. F. von A. Cabeen,
Philadelphia, Pa._

3 lbs. flour, ¾ lbs. butter, 1 lb. sugar, 1 qt. of sponge. Rub the flour, butter, and sugar together. Then add the sponge with as much milk as will make a soft dough. Knead well and replace it in the pan to rise. This must be done in the afternoon.

Next morning knead lightly, make it into small cakes about the size of a silver dollar, and ½ inch in thickness. Place them on slightly buttered tins, one inch apart each way, set them in a warm elevated place to rise. When light, bake them in a quick oven. When done, wash them over with a little water, not having the brush too wet, or sprinkle sugar over them if not for immediate use. Let them remain on the tins to cool.

RACAHOÛT.

EDWARD ROBINSON--1840.

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

½ lb. fine chocolate, ¼ lb. arrowroot, ¼ lb. ground rice, ¼ lb. loaf sugar. Reduce the first four articles to a powder and mix all together. Mix a dessertspoonful of the mixture in a little cold water right smooth. Pour it into a cup of boiling milk, and boil a few minutes. The Racahoût should be as thick as rich chocolate.

JULIENNE SOUP.

_Contributed by Sarah Biddle Cabeen._

Boil 4 lbs. of beef in 1½ gallons of water for 6 hours. Let the liquor run through a colander, and strain it, through muslin to clear it. Boil in 2 qts. of water for the same time, 4 large carrots, 2 turnips, 1 head of celery, 4 onions, 1 bunch of pot-herbs. When it begins to boil 1 tablespoonful of salt, and pepper to your taste. Then add the vegetables to the soup. The carrots are cut in long thin pieces. The pot-herbs and celery tops are tied together and removed from the soup before serving up. The rest of the vegetables are prepared in the usual manner.

TEA PUNCH.

MRS. JOHN SWAN OF BALTIMORE, MD.

_Contributed by Mrs. Anthony M. Hance, Sally Robinson Hance,
Philadelphia, Pa._

1 qt. of strong green tea, 1 qt. bottle of Jamaica rum, 3 lbs. of cut loaf-sugar, 1 dozen lemons. Pour the boiling tea on rinds of lemons, pared very thin, and steep for ten minutes. Put pieces of the lemons on the cut loaf-sugar. Pour the tea and rinds over the sugar and mix together. When cold put in the rum. About ten minutes before serving, fill a bowl with cracked ice, and pour the tea punch over it. Note--This quantity is sufficient for 25 moderate drinkers.

MARYLAND BISCUITS.

MARIANA EMORY ROBINSON, “WAVERLY-ON-CHESTER,” EASTERN SHORE OF
MARYLAND.

_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

1½ lbs. of flour, ½ lb. of lard, salt to taste. Rub the lard and flour together, mixing thoroughly; then add cold water by degrees until it is a stiff dough. Beat on a heavy wooden block, with iron pestle, until the dough is full of blisters. Make out in little cakes. Prick with a silver fork. Bake in a moderate oven.

POTATO PUDDING.

ANNA MARIA HEMSLEY EMORY, “POPLAR GROVE,” EASTERN SHORE OF
MARYLAND, 1780.

_Contributed by Sally Robinson Hance._

1½ lbs. hot mashed Irish potatoes, 1 lb. granulated sugar, ½ lb. butter, 5 eggs (leaving out whites of two), 1 teacup sherry, 1 nutmeg (grated). Beat eggs very light, then add the sugar. Mix butter with potatoes, while the latter are hot, and gradually add the sugar and the eggs; then the seasoning. Bake in open paste.

BALTIMORE GINGER SNAPS.

MRS. DE COURCEY MAY OF BALTIMORE.

_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

1 qt. of molasses, 8 tablespoonfuls of ginger, 1 teaspoonful of soda, 1 cupful of milk, ½ lb. of butter, ½ lb. of lard, ¼ lb. of brown sugar, 1 saltspoonful of salt. Flour sufficient to make a dough to roll out, and cut into very thin cakes. Bake in a moderately hot oven. The pan need not be greased.

MINCE MEAT.

ANNA MARIA HEMSLEY EMORY OF “POPLAR GROVE,” EAST SHORE
OF MARYLAND, 1780.

_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

1½ pts. lean beef (finely chopped), 1 pt. apples (chopped fine), 1 pt. clean suet (chopped fine), 2 pts. currants, 2 pts. raisins (seedless), 1 lb. citron (cut in shreds), 1 teaspoon allspice, 1 teaspoonful mace (powdered), ½ teaspoonful cloves, 1 large nutmeg (grated), 2 pts. brandy, 2 pts. Madiera to begin with. As the mince meat dries, add more.

OYSTER SOUP.

MARIANA EMORY ROBINSON, “WAVERLY-ON-CHESTER,” EASTERN
SHORE OF MARYLAND.

_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

½ gal. oysters (well drained), ½ gal. fresh milk, 1 teaspoonful onion (chopped very fine), ¼ lb. butter rolled in 1 tablespoonful of flour, salt and red pepper to taste. Put the milk on and let it get very hot, then put in the butter and flour and let the milk boil, keep stirring all the time, and then put in the oysters. As soon as they curl up they are done. Add the salt later and stir continually after the milk gets hot.

GINGERBREAD.

MRS. F. VON A. CABEEN.

_Contributed by Sarah Biddle Cabeen, Philadelphia, Pa._

3 oz. ginger, ¼ teaspoonful of cloves, cinnamon and allspice, ¾ lb. brown sugar, 1 lb. butter, 1 qt. molasses, 3 lbs. flour, rolled and baked.

CHRISTMAS PLUM PUDDING.

ANNA MARIA HEMSLEY EMORY, “POPLAR GROVE,” 1780.

_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

2 pts of grated bread, 1 pt. of fresh milk, 2 pts. of currants, 2 pts. of stoned raisins, ½ lb. of citron (cut fine), 6 tablespoonfuls of brown sugar, 6 eggs, beaten light, 1 teaspoonful of soda, dissolved in hot water. Mix all together. Boil three hours in a pudding bag which has been scalded and well floured.

NEW ENGLISH JOHNNY CAKES.

_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._

These are delicious.

A cup of granulated white corn meal, a good pinch of salt, a teaspoonful of sugar well mixed together. Scald with very boiling water, and let it stand for one-half hour. Thin the batter with milk to consistency of griddle cake batter--have the griddle very hot--cook like griddle cakes, and when finished, put them in a tin and slip into a very hot oven to puff them.

CREAM CHEESE.

_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._

1 pint cream, 1 pint milk. Mix together with 2 teaspoonfuls of liquid rennet, set in pan of hot water until it is a thick curd. Have a small mould, put a piece of Swiss muslin into it, and into this put the curd. Let it remain 8 hours, then put a thin piece of board, the size of mould, on top, with a lb. weight on it to press it well. Let this remain one day, and then take cheese out, put in a linen cloth. Change the cloth frequently. In four days it will be ready to eat.

DROPPED CODFISH BALLS.

_Contributed by Ella Stockton Sylvester, Mrs. Fred’k Sylvester,
Haverford, Pa._

1 pt. bowl of raw codfish, 2 heaping bowlfuls of pared potatoes. (Let the potatoes be undersize.) 2 eggs, butter the size of an egg, and a little pepper. Pick the fish very fine and measure lightly into the bowl. Put the potatoes in the boiler, the fish on top of them, cover with boiling water and boil half an hour. Draw off all the water, mash the fish and potatoes together until fine and light, then add butter, pepper and eggs well beaten. Have a deep pan of boiling fat, dip a tablespoon in it and take up a spoonful of the mixture. Drop into the boiling fat and fry until brown (about ten minutes). The spoon should be dipped in the hot fat every time you take a spoonful of the mixture.

NEW ENGLAND GRAHAM MUFFINS.

_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._

4 tablespoonfuls of butter, 4 tablespoonfuls of sugar, 2 eggs, 1 cup of milk, 1 cup of Graham flour, ¾ of a cup of wheat flour, salt to taste, 3 teaspoonfuls of Royal Baking powder. Cream the butter and sugar and add the eggs well beaten. Add milk, then add other ingredients (well mixed together and sifted). Beat all well together and bake in hot buttered gem pans for 20 minutes.

ITALIAN CREAM.

_Contributed by Sarah Biddle Cabeen, Philadelphia, Pa._

1 qt. of cream sweetened to your taste, (about 8 tablespoons of sugar to 1 qt. of cream). Then boil 4 strips of gelatine in 2 common teacups of water with a vanilla bean. Let it boil till reduced to 1 teacup full, strain it, and when lukewarm, stir it quickly into the cream and pour it into the mould.

AN OLD PHILADELPHIA FAMILY RECEIPT FOR CHEESE CAKE.

Entirely From Simple Ingredients.

_Contributed by Mr. Charles H. A. Esling, Stuttgart, Germany._

Two ladles full of cottage cheese. Mash the cheese fine with a spoon, six eggs, beat the whites and yolks separately, mix the yolks in first and then the whites, one pint of cream or a little less, half a nutmeg or a little more, cinnamon to suit taste, but enough to make the mixture rather brown, sugar to taste, brandy, a good quantity. Say about half a teacupful. Cover the bottom and sides of a square oblong baking pan with the dough, which ought to be quite thin. Pour the concoction into the dough and bake until brown. Let it stand until it becomes firm. Then cut in squares.

NEW ENGLAND DROP CAKES.

_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._

1½ cups of rye flour, 1 cup of corn meal, ½ cup of wheat flour, 2 eggs, 4 tablespoonfuls of molasses, salt to taste, 1 teaspoonful of soda, dissolved in a little hot water, 1½ cups of sour milk. Mix all together, and drop from a dessertspoon into deep, boiling lard. This is enough for eight people. These are delicious.

CURRANT SANDWICHES.

_Contributed by Mrs. Elizabeth Esling, Stuttgart, Germany._

A pleasant and healthy variation of the meat, jam, egg, or water-cress sandwich, may be made with the assistance of the nutritious currant. Take a teacupful of currants and rub them in a cloth, then butter thickly some thin slices of bread. Cover the buttered bread all over with currants, sift a very little castor sugar over them, and make into sandwiches. This satisfying little novelty is wonderfully appreciated.

BOULLI BEEF.

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

Put the thick end of a brisket of beef into a kettle and cover it over with water. Let it boil for 2 hours, then stew it close by the fireside for 6 hours or more, and fill up the kettle as the water falls. Put in with the beef some turnips cut in little balls, some carrots and some celery cut in pieces. About an hour before it is done take out as much broth as will fill your soup dish, and boil in it for one hour, turnips, carrots and celery, cut in rounds or squares.

PERFECTION CORN PUDDING.

_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._

Grate the corn into a pudding dish, add a teaspoonful of salt, and dessertspoonful of sugar. Mix well and put small lumps of butter on the top. Bake in oven about ¾ of an hour until well browned. If corn is very old, add cream to it. This is delicious.

JOHNNY CAKE.

LAURA HAZARD ROBINSON, 1826.

_Contributed by William Attmore Robinson, Philadelphia, Pa._

Scald a sufficient quantity of corn meal, add a little salt, then mix with milk until it is of such a consistency that it may be put on a board as a flat cake, then cover with a little thick cream so that it will not burn, and bake before an open fire.

SALLY MORGAN’S GINGERBREAD.

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

4 lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 1 qt. of molasses, ¾ lb. ginger, spice, if agreeable.

EVE’S PUDDING.

“Aunt Mary.”

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

If you want a good pudding, mind what you are taught,
Take of eggs six in number when bought for a groat,
The fruit with which Eve her husband did cozen,
Well pared and well chopped, at least half a dozen,
Six ounces of bread, let Moll eat the crust,
And crumble the rest, as fine as the dust,
Six ounces of currants from the stems you must sort,
Lest you break out your teeth and spoil all the sport,
Six ounces of sugar won’t make it too sweet,
Some salt and some nutmeg will make it complete,
Three hours let it boil, without any flutter,
But Adam won’t like it without wine and butter.

INDIAN PUDDING.

_Contributed by Sarah Biddle Cabeen._

8 eggs, leaving out the whites of four, the weight of 8 eggs in sugar, of 6 in Indian meal, 1 nutmeg, ½ lb. of butter melted and poured in without the sediment.

ORANGE SOUFFLÉ.

_Contributed by Mary B. Snowden Samuel, Mrs. Frank Samuel,
Philadelphia, Pa._

Empty carefully as many oranges as there are persons to be served, being careful not to scrape the skin at all thin. Make a white soufflé. Whites of 5 eggs, yolk of one. Beat separately, making the whites very sweet by stirring in pulverized sugar. Flavor with the orange juice, beating it in with the yolk. Mix lightly, fill the skins overflowing with this, and bake for ten minutes in a moderate oven. This is a very pretty dessert for luncheon.

MY OWN FROZEN PUDDING, AND A GOOD ONE.

_Contributed by Mary B. Snowden Samuel, Mrs. Frank Samuel,
Philadelphia, Pa._

Make a very rich chocolate ice cream, first scalding the cream an hour before you are going to use it. When ice cream is made have ready 1 lb. of French candied fruit chopped small for each qt. of cream. Gages, cherries, citron, and Sultana raisins. Mix these thoroughly in the ice cream. Put in a mold, and pack in the freezer. Do not let it remain too long as the fruit will become frozen too stiff. Serve this with a light sauce flavored either with brandy or rum. Sherry will not do.

BRIDE’S CAKE.

_Receipt of More Than 80 Years Ago, from Laura Hazard Robinson, and Contributed by Mr. William Attmore Robinson, Phila._

1¼ lbs. of butter, 1 lb. of sugar, 1 lb. of flour, 13 eggs, 3 lbs. of raisins, 2 lbs. of currants, 1 lb. of citron, 1 wineglass of wine, 2 wineglasses of brandy, 1 grated nutmeg, 2 teaspoonfuls of cinnamon, 1 teaspoonful of mace and cloves mixed, 1 cup of molasses.

ICING FOR FRUIT CAKE.

_Contributed by Mrs. James Mauran Rhodes._

1 cup of sugar scalded with boiling water and flavored with vanilla. This is very good.

APPLE PUDDING.

ANNA MARIA HEMSLEY EMORY.

“Poplar Grove,” 1780.

_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

4 eggs, leaving out half the whites, 1 pt. of stewed apples, ½ lb. of butter, teacup and a half of grated bread, the grated rind of two lemons and pieces of one. Sugar to taste. Bake in paste. Use the whites as a meringue.

CHOCOLATE WAFERS.

_Contributed by Ella Stockton Sylvester, Mrs. Fred’k Sylvester,
Haverford, Pa._

The whites of 6 eggs, ½ cake of Baker’s chocolate, ¾ lb. pulverized sugar, ¼ lb. flour. Beat the eggs and sugar together very light, then slowly add the grated chocolate and lastly stir in the sifted flour. Drop in tiny spoonfuls on the buttered pan, (not close together, as they spread) and bake slowly in a very moderate oven, so they will dry, not brown.

CHEESE SOUFFLÉ.

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

2 tablespoonfuls of butter, melted, 1 large tablespoonful of sifted flour, 1 cup melted cheese, yolks of three eggs, beaten light, 1 cup of milk, 1 saltspoonful of salt, whites of three eggs beaten light. First melt the butter, then sift or smooth in the flour, then add the milk, then the seasoning. Cook that for five minutes, then add the cheese and yolks of eggs, _stirring all the time_. Set this away to cool, then add the whites of eggs, and stir well. Now put in a baking dish, in not too quick an oven. When finished, it must not stand a minute.

MENUDO.

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

Tripe, after being cleaned must be boiled in water with salt in it. When the water boils, it must be poured off and fresh water with salt, a bunch of mint, a piece of onion, ham and chorizo (a species of sausage) put into the pot. The ham and chorizo must be taken out as soon as they are half boiled, some tomatoes must be fried with lard and then thrown into the pot together with the ham and chorizo, red pepper, cinnamon, cloves and garlic are then to be added to season it. The tripe ought to be boiled before the other ingredients are put in.

BOSTON BROWN BREAD.

_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._

3 cups of rye flour, 2 cups of corn meal, 1½ cups of wheat flour, 1 cup of Porto Rican molasses, 1½ pints of milk, a pinch of salt, 1 teaspoonful of soda, dissolved in a little hot water. Mix well together, put in a very tight mold, and boil 4 hours--serve hot. This is very good.

CORN SLAPS.

MARIANA EMORY ROBINSON, “WAVERLY-ON-CHESTER,” E. SHORE OF
MARYLAND.

_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

1 pt. of white southern corn meal, 2 eggs, beaten very light, scald the meal into a stiff dough, add the eggs, thin with fresh milk until very thin. 1 tablespoon of flour prevents it from sticking.

GRAHAM GEM.

_Contributed by Miss Anne H. Wharton, Philadelphia, Pa._

9 tablespoonfuls Graham flour, 2 teaspoonfuls Royal baking powder, 1 teaspoonful sugar, ½ teaspoonful salt. Stir in enough water to make the mixture a proper consistency to drop into tins. Beat hard and drop into well-heated tins, and bake in a quick oven. Crisp and delicious.

SPONGE CAKE.

_Contributed by Sarah Biddle Cabeen, Philadelphia._

1 doz. eggs--the weight of the eggs in sugar and half of the weight in flour, 1 lemon, the rind grated and juice. Beat the yolks of the eggs and sugar together. Add the whites, lightly beaten and stir in the flour. Then bake at once.

CAVITCHED FISH.

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

To 1 dozen large perch, cleaned and wiped very dry, seasoned well with cayenne pepper, black pepper and salt, and fried in sweet oil to a light brown color, add a few onions sliced and fried brown. When the fish are perfectly cold, put them in a deep vessel and strew the onions over them. Take 1 qt. of good vinegar, 2 qts. of the liquor of the boiled fish, mace, cloves, whole black pepper, a clove of garlic, cayenne pepper, half a teacup of mixed mustard, the same quantity of catsup and of sweet oil, and as much salt as will make the mixture palatable. Boil the whole till it tastes of the spices, and pour it on the fish, either hot or cold, taking care to have the fish covered. Taste the liquor after the fish have been in it a day or two, as it may probably require additional seasoning.

BELL FRITTERS.

MRS. BESONET.

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

Take 1 qt. of new milk and boil it with a little salt, stir in the flour till it is quite thick and will take no more. Then let it stand till it is cool, then break in 8 eggs, put some lard into a pot, let it boil, and then take a tablespoonful of the batter and drop in, let it stay until it puffs out.

DELICIOUS POTATO BISCUIT.

MISS DARLINGTON.

_Contributed by Mrs. George A. Dunning, West Chester, Pa._

1 qt. mashed potatoes, 1 qt. milk, 1 tablespoonful butter or lard, ½ cup sugar, 1 teaspoonful baking soda, 1 teaspoonful salt, 1 yeast cake. For use at night, set at 10 A. M., remix at 3 P. M., roll out in pan, let rise and bake 20 minutes just before serving.

BRIOCHE.

Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.

_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._

1 cup of compressed yeast, ¼ cup of lukewarm water, 1 qt. of flour, ¾ lb. of butter, 7 eggs, ½ teaspoon of salt, 2 teaspoons of sugar. Dissolve the yeast cake in ¼ cup of warm water. Add enough flour to make a soft ball of paste well mixed. Drop this ball in a pan of warm water, not hot. Cover and set in warm place about 1 hour to rise. Put the rest of flour in bowl, make a well in center, into this put butter, salt, sugar, and 4 eggs.

Work them well together with hand, gradually using flour and adding 2 more eggs, one at a time. Work well together till it loses all stickiness. When leaven is light, lift it out of water with a skimmer and place it with the dough. Work well together. Add one egg, the last. Beat with hand a long time, the longer the better, for it makes it firmer. Put the paste in bowl. Let it rise four or five hours. Beat down again and put it on ice for 12 or 24 hours. Handle quickly when taken from ice.

MARYLAND BISCUIT.

_Contributed, by Sally M. Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

1½ lbs. of the best flour, 4 oz. of lard, ½ teaspoonful of salt. Mix with cold water just as stiff as possible. Put the dough on a board and knead until it is perfectly pliable and makes a popping sound under your hands from the air bubbles breaking in it, and until you can pull it down in long thin strips. These tests are infallible, but the dough has to be worked hard and long. Break off into pieces about the size of an egg. Mould them into round balls, about ¾ in. thick, flatten with a rolling pin. Stick through 5 or 6 times with a fork. The oven must be well heated but not too hot. Bake ½ hour.

BEAUVILLING POTATOES.

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

Wash clean the quantity of potatoes you require, boil them, and when they are done, drain them in a colander, peel them, cut them in small round pieces, or thin slices; put into a stewpan some butter, parsley chopped up, salt and whole pepper. Add to that the potatoes. Place the stewpan upon a fire, stir them up as the butter melts, and in case it is required, add a little bouillon or water. On dishing add the juice of a lemon, or a dash of verjuice.

CRAB SOUP.

_Contributed by Sally M. Robinson Hance, Mrs. Anthony M. Hance,
Philadelphia, Pa._

1 dozen good sized crabs, 1 qt. of new milk, 1 pt. of pure cream, ¼ lb. of best butter, ½ teaspoonful of finely chopped onions, salt and paprika to taste. Put milk and cream in a double boiler, and bring to a boil. Rub butter with a scant tablespoonful of flour, and add to it also the chopped onions. When it comes to a boil, put in crab meat and pepper and boil ten or fifteen minutes. Add salt first before taking off the fire.

BISCUIT.

Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.

_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._

Make a syrup of 1 cup of sugar, ¼ cup of water. Beat the yolks of 4 eggs, add ¾ cup of syrup, and ½ cup of cream. Place the mixture on fire. Stir till it coats spoon. Place it on ice and beat till it is stiff and light. Flavor with vanilla bean or Maraschino, when taken from off fire. Fold in lightly a pt. of whipped cream. Put the mixture in a mold and freeze. It is improved by using some praline powder.

CARAMEL CUSTARD.

Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.

_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._

1 qt. of milk, 5 eggs, 1 small teaspoon of sugar to each egg. Put a cupful of sugar in a saucepan with a little water. Let it cook until it becomes a dark brown and is very thick. Cover mould with this and let it harden, keeping out two or three tablespoonfuls to flavor the custard. Beat eggs, sugar and a spoonful of vanilla together, add milk, all but about ½ a cupful, to which add the caramel for flavoring. Put this milk with caramel in saucepan. Boil it to give it a flavor, add eggs, milk, etc. Put all in the mould and bake in a pan of water. To tell when sufficiently cooked put a knife in, and when the custard does not adhere, it is cooked. 5 tablespoonfuls of sugar makes it quite sweet, so the cook should judge partly how much to use.

FRUIT CAKE FROM NANTUCKET.

_Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes,
Ardmore, Pa._

1 lb. sugar, 1 lb. currants, 1 lb. flour, ¼ lb. citron, 1½ lbs. butter, 1 lb. raisins. 4 eggs, 1 cup of milk, 1 teaspoonful of soda dissolved in the milk, spices to taste.

GERMAN SALAD DRESSING FOR POTATO SALAD OR COLD SLAW.

_Contributed by Mrs. George A. Dunning, West Chester, Pa._

1 egg, 2 tablespoonfuls vinegar, 1 teaspoonful butter, ½ teaspoonful mustard, 1 teaspoonful salt, 2 teaspoonfuls sugar, ½ cup of cream, or 1 cup of milk, 2 teaspoonfuls flour, a good shake of red pepper. Put vinegar and butter together, and heat. Then add other ingredients, stir until thick and let cool.

INDIAN CURRY.

These receipts were brought from India over fifty years ago by the Rev. John Prunate Maud.

_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud,
Monterey, California._

Melt one heaping tablespoon of butter in a saucepan. Stir in a heaping tablespoon of flour, and when smooth, add slowly a cup of warm gravy. Mix a tablespoon of curry powder in a little cold milk or gravy, and add a half a cup of cream. It should thicken and become quite smooth. When done, season, and just before removing from the fire put in a tablespoon of port wine. Curry should never stand a moment, but should at once be poured over the meat or fish it is intended for. It should always be accompanied by boiled rice and chutney.

GREEN PEA SOUP WITH WHIPPED CREAM.

MARTHA G. BINNEY DUNNING.

_Contributed by Mrs. George A. Dunning, West Chester, Pa._

1 qt. fresh green peas, shelled, 1 qt. milk, 2 tablespoonfuls flour, ½ tablespoon butter, 1 teaspoonful chopped parsley. Boil the peas until very soft and mash through colander. Boil the milk in double boiler, rub the butter and flour together, add the milk, add the peas, boil fifteen minutes, add 1 teaspoonful chopped parsley, and serve in cups with whipped cream.

PICKLED PEACHES.

MRS. AMOS BINNEY, BOSTON, MASS.

_Contributed by Mrs. George A. Dunning, West Chester, Pa._

Scald the peaches, then rub with a soft cloth to remove the down. For one peck peaches take 3 pts. vinegar, 3 pts. water, 8 lbs. sugar and allspice, cloves and mace to taste. Let it come to a boil. Put in the peaches and cook until tender.

CHUTNEY.

_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud,
Monterey, Calif._

1½ lbs. brown sugar, ¾ lb. salt, 1 tablespoonful chopped garlic, ¼ lb. onions, ¾ lb. powdered ginger, ¼ lb. dried chillies, ¾ lb. mustard seed, ¾ lb. stoned raisins, 2 bottles best vinegar, 30 large apples (or some people prefer bananas or peaches).

Soak the mustard seed in a pt. of vinegar. Chop onions, chillies, garlic and raisins. Peel and slice fruit and boil with sugar and the rest of the vinegar. When the fruit is cold, mix all together, and put into airtight jars and set away for at least three months.

COOKIES.

Sent by, MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.

_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._

1 scant cup of butter, 1 heaping cup of sugar, 2 eggs, beaten yolks and whites together, 1 tablespoon of water. Flour just enough to make a dough--not too stiff. Roll out thin, then cut out. Blanch almonds and stick four halves on the top of each cake, sprinkle with cinnamon and sugar, and bake. Sometimes put in caraway seeds, rather than the almonds and cinnamon.

NELLIE’S FAVORITE CAKES.

Small Cakes and also for Strawberry Layer Cake.

Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.

_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott,
“Dipple,” Ardmore, Pa._

½ cup of butter creamed with 1 cup of sugar, 2 very scant cups of flour, 2 even teaspoons of baking powder, ½ cup of milk, 2 eggs beaten separately, grated rind of a piece of lemon.

TWO OLD SPANISH RECEIPTS FROM MONTEREY, CALIFORNIA.

ENCHILADAS.

_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud,
Monterey, Calif._

Make a chili sauce of a can of good tomatoes, four red peppers, 1 onion, 1 small edge of garlic chopped fine, a spoonful of salt, a little chili sauce, and a spoonful of sugar. Cook until all mixed. Then add three hard boiled eggs chopped fine, a dozen stoned olives and half a cup of scalded raisins. Make a batter as for French pancakes, 4 ounces sifted flour, 1 egg, 2½ gills of milk and a pinch of salt. Have a large frying pan very hot, grease it well, and then pour in enough batter to just cover the bottom.

In about a minute the cake may be turned, but this really requires skill. The Spanish women can give the pan a turn and a flip, and the cake is over. When the pancakes are done fill them with the sauce, and roll them up, and pour sauce over them.

CHICKEN TAMALES.

_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud,
Monterey, Calif._

Make same sauce as for enchiladas. Boil any left over old barnyard rover, and cut the meat up fine, and stir into the sauce with eggs, olives and raisins. Have some boiling corn meal mush, and at the same time have some corn husks soaking in warm water. Spread a corn husk out, lay on it a thin cover of the mush, then a layer of the sauce, etc., then another layer of the mush. Then put a corn husk on the top and one on each side if necessary, and tie the end securely and put in a steamer over boiling water to keep very hot.

These, also, may be made in advance and warmed over.

OLD FASHIONED MOLASSES CANDY.

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

1 pt. of molasses, a large teacup of sugar, 1 ounce of ginger, 4 tablespoonfuls of lime juice, a small piece of butter, half a grated cocoanut, and a little orange peel. Boil it slowly one and a half hours.

BOSTON BROWN BREAD.

MRS. BRADFORD NORMAN, NEWPORT, R. I.

_Contributed by Mrs. George A. Dunning, West Chester, Pa._

2 cups Rhode Island corn meal, 1 cup rye flour, 1 teaspoonful salt, 1 baking powder, 2 eggs, well beaten, 1 cup of molasses, 5 cups of milk. Pour into large covered tin and let steam all night.

TOMATO CATSUP.

MRS. MARGARET ERRICKSON CHAMBERS, 1840.

_Contributed by Mrs. Katharine Errickson Hinckle, Philadelphia,
Pa._

Wash four half pecks of ripe tomatoes, place them in a pan, scald and skin them, then cook the tomatoes until they are soft, strain through a fine wire sieve and add 1½ pints of vinegar, 1 teaspoonful Cayenne pepper, ½ tablespoonful black pepper, ¾ of a pint of salt, 3 heads of garlic cut in small pieces, 3 tablespoonfuls whole allspice, 3 tablespoonfuls whole cloves. Tie each of the spices in a separate cheesecloth bag, boil for three hours, stirring constantly to prevent scorching, when done, remove the spice bags, bottle the catsup, cork tightly, sealing the bottles with wax.

INDEX

Additional Rare Old Receipts, 333

BREADS.

Batter Cakes, 39
_Mrs. A. W. Garber._

Beaten Biscuit, 47
_Mrs. John Stephenson._

Beaten Biscuit, 50
_Mrs. Mary C. B. Alexander._

Boston Brown, 38
_Mrs. Henry Winsor._

Brandon Puffs, 43
_Miss Caroline Sinkler._

Bread, 42
_Mrs. J. Bertram Lippincott._

Bread Cake, 40
_Mrs. W. Hinckle Smith._

Bread Muffins, 48
_Mrs. W. Hinckle Smith._

Brown Bread, 42
_Mrs. J. Bertram Lippincott._

Brown Bread, 46
_Mrs. Grover Cleveland._

Clermont Muffins, 41
_Mrs. Robert K. Livingstone._

Corn Bread, 41
_Mrs. Mary Balding._

Corn Bread, 48
_St. Charles Hotel, New Orleans._

Corn Bread, 49
_Mrs. Dabney H. Maury._

Corn Bread, 53
_Mrs. Mary Palmer Bispham._

Corn Muffins, 39
_Mrs. A. W. Garber._

Cream Biscuit, 37
_Mrs. Richard L. Ashurst._

Delicious Corn Muffins, 45
_Providence, R. I._

Drop Biscuits, 50
_Mrs. Oliver Hastings._

Drop Corn Cakes, 47
_Mrs. Dabney H. Maury._

Dutch Toast, 53
_Mrs. W. H. Pulsifer._

Famous Virginia Yeast Rolls, 44
_Mrs. Eugene S. Herndon._

Flannel Cakes, 39
_Mrs. A. W. Garber._

Flannel Cakes, 49
_Mrs. Dabney H. Maury._

German Waffles, 42
_Mrs. M. Kim Miller._

Graham Gems, 46
_Mrs. J. Frailey Smith._

Graham Rolls, 48

Indian and Flour Biscuits, 53
_Mrs. Oliver Hastings._

Indian Meal Griddle Cakes, 43
_Mrs. Charles Brinton Coxe._

Indian Sponge Breakfast Cakes, 44
_Providence, R. I._

Kentucky Salt Rising Bread, 51
_Houston Eldredge._

Lapland Cakes, 52
_Mrs. Charles Mason._

Laplanders, 48
_Mrs. James T. Halsey._

Madison Biscuit, 37
_Mrs. John Murdoch._

Maize Bread, 48
_Janice Meredith’s._

Maryland Biscuit, 45
_Mrs. Joshua Harvey._

Muff Bread, 46
_Mrs. Paul C. Lea._

Muffins, 39
_Mrs. Daniel Harrison._

Muffins, 40
_Mrs. A. W. Garber._

Muffins, 45
_Mrs. Elisabeth Cooper Harrison._

Muffins, 52
_Mrs. Edward Jacquelin Smith._

Mush Cakes, 41
_Miss Mollie Ward._

Potato Pone, 42
_Miss Caroline Sinkler._

Pop Overs, 44
_Mrs. Elisabeth Cooper Harrison._

Pop Overs, 47
_Mrs. Gouverneur Ogden._

Quick Waffles, 47
_Mrs. John Moulton._

Rice Waffles, 43
_Mrs. Charles B. Maury._

Rice Waffles, 47
_Mrs. Mary Palmer Bispham._

Rice or Hominy Bread, 53
_Miss Caroline Sinkler._

Rye and Indian Bread, 50
_Mrs. Jacob Batcheller (1770)._

Rye Bread, 41
_Mrs. J. Bertram Lippincott._

Sally Lunn, 40
_Mrs. T. B. Sims._

Sally Lunn, 43
_Mrs. W. Hinckle Smith._

Sally Lunn, 46
_Mrs. Julia Breckenridge._

Sally Lunn, 49
_Mrs. Mary Palmer Bispham._

Sally Lunn, 52
_Mrs. W. H. Pulsifer._

Sally Lunn, 38
_Mrs. Dabney H. Maury._

Soufflé Biscuit, 50

Sponge for Bread, 45
_Mrs. R. H. Maury’s Cook._

Sweet Rolls, 51
_Mrs. Oliver Hastings._

Thin Biscuit, 39

Thin Biscuit, 40
_Mrs. Dabney H. Maury._

Thin Corn Cakes, 54
_Philadelphia._

Virginia Sour Milk Batter Bread, 51
_Houston Eldredge._

Virginia Batty Cakes, 52
_Mrs. James T. Halsey._

Waffles, 38
_Miss Logan._

Waffles, 41
_Mrs. Joseph Patterson._

Yeast--to Make Good, 49
_Mrs. Roy Mason._

Yorkshire Bread, 37
_Mrs. Wm. Govane Howard._

EGGS.

A Large Omelet, 57
_Mrs. Burd (1810)._

Cheese and Eggs, 58
_Margaret Cameron._

Eggs Divorcon, 58
_Mrs. James Anders._

Fricasseed Eggs and Onions, 57
_Mrs. W. A. Glasgow, Jr._

Scrambled Eggs, 57
_Mr. Francis Rawle._

SOUPS.

Bean Soup (Black), 61
_Mrs. Charles A. Farnum._

Bean Soup (Black), 63
_Harvey’s Restaurant, Wash., D.C._

Bean Soup (Black), 65
_Grandmother Hannah Burrows._

Bean Soup (Kidney), 70
_Mrs. George Newbold Lawrence._

Beef Soup, 62
_Mrs. Charles B. Maury._

Bisque of Clams, 72
_Mrs. Thomas B. Sims._

Bouillon, 62
_Mrs. Charles B. Maury._

Bouillon, New Orleans Court, 69
_Miss Charlotte Mitchell._

Brunswick Stew, 62
_Mrs. Junius B. Mosby._

Calf’s Head Soup, 66
_Mrs. Frank A. Brastow._

Calves’ Head Soup, 70
_Mrs. Julia Breckenridge._

Calf’s Head Soup, 74
_Mrs. Thomas Prather._

Chestnut Soup Clear, 73
_Lord Raglan, Raglan Castle, Eng._

Chicken Soup, 67

Chicken Soup, 70
_Mrs. Francis Brooke._

Clam Soup, 66
_General Burnsides._

Clam Soup, 67
_Mrs. John Markoe._

Crab Soup, 64
_Miss Charlotte Mitchell._

Crab Soup, 67
_Mrs. Lewis Minor._

Cream of Mushrooms, 76
_Mrs. C. Stuart Patterson._

Crecy Soup, 71
_Mrs. Morris R. Stroud._

Mock Turtle Soup, 68
_General Dabney H. Maury._

Mock Turtle Soup (Mammy Lackey’s), 75
_Mrs. Catherine Leaf Smith._

Mushroom Soup, 65
_Mrs. James Crosby Brown._

Ochra Soup, 61
_Mrs. Etting._

Ochra Soup, 69
_Mrs. James T. Halsey._

Ochra Gumbo, 73
_Mrs. Eugene Palmer._

Onion Soup, 64
_Mrs. James T. Halsey._

Oyster Gumbo, 74
_Mrs. Lawton._

Palestine Soup, 71
_Mrs. Charles A. Farnum._

Parker House Soup, 63
_Miss Rice._

Pepper Pot, 68
_Mrs. Rachel Walker Cresson._

Pepper Pot (Ellen Gallagher), 71
_Mrs. Wm. H. Horstman._

Pepper Pot (Philadelphia Famous), 72
_The Old Higgenbottom Family._

Rich Brown Soup, 66
_Mrs. Charles A. Farnum._

Turtle Soup, 63
_Miss Charlotte Mitchell._

Turtle Soup, 65
_Miss Charlotte Mitchell._

White Dahl Soup (Sarah Davis), 64
_Mrs. W. A. Glasgow, Jr._

FISH.

Boston Fish Balls, 84
_Mrs. Charles P. Searle._

Brown Sauce (To dress fish), 89
_George W. Anderson._

Clams (Deviled), 89
_Mrs. M. Kim Miller._

Cod Fish Balls, 86
_Mrs. Gilbert_ (1800).

Cod Fish Balls (Dropped), 348
_Mrs. Frederick Sylvester._

Cod Fish (Tossed-up), 84

Crab Ravigote, 83
_Mrs. Joseph Neff._

Crab Ravigote, 86
_Chef of the Famous Old Bellevue._

Crabs (Soft Shell Sautéd), 89
_Miss Charlotte Mitchell._

Crabs (Stuffed), 82
_Mrs. Morris R. Stroud._

Fish à la Creme, 89
_Mrs. Allen Maury._

Fish (Chowder), 88
_Mrs. Neil Robinson._

Fish (Fried in Flour Batter), 88
_Mrs. Charles B. Maury._

Fish (How to Fry), 83
_Mrs. Charles B. Maury._

Fish in Mould (Norwegian), 85
_Mrs. J. F. Minis._

Fish Pie, 80
_Mrs. J. A. Hewlett._

Fish (Planked), 80
_Mrs. Morris R. Stroud._

Kedgeree, 88
_Miss K. Wilcox._

Lobster (Creamed), 90
_Mrs. General Wm. B. Franklin._

Lobster and Crab (Farcee), 82
_Mrs. Morris R. Stroud._

Lobster Cutlets, 85
_Mrs. M. Kim Miller._

Sabot à la Creme au Gratin, 85
_Mrs. Bradley T. Johnson._

Salmon Pudding, 83
_Philadelphia._

Shad Roe Croquettes, 90
_Miss Schenck._

Shrimp Pillau, 82
_Mrs. Huger._

Terrapin, “Aunt” Mary Sharp’s, 79
_Mrs. Robert C. Wright._

Terrapin Brown Stew, 79
_Mr. Joe McAllister._

Terrapin Stew, Mrs. Habersham’s, 81
_Mrs. Frank B. Screven._

Terrapin, Maryland Style, 81
_Mrs. Leila Andrews Smith._

Terrapin, 84
_Mrs. Goodfellow._

Terrapin, 86
_Mrs. M. Kim Miller._

Terrapins, 87
_Mrs. John Markoe._

Terrapin, White Stew, 87
_Mrs. Gulielma Harrison._

Turbot à la Creme, 87
_Philadelphia._

OYSTERS.

Oysters, à la Bellevue, 97
_Mrs. Charles Heath Bannard._

Oyster Bellevue-Stratford, 97
_Baptisté, Head Waiter._

Oysters Bellevue, 98
_Philadelphia._

Oysters Celeried, 96
_Miss Flora Hartley._

Oyster Cocktails, 94
_Mrs. Charles B. Maury._

Oyster Croquettes, 97
_Mrs. M. Kim Miller._

Oyster Gumbo, 93
_Mrs. Lewis Minor._

Oyster Jambalaya, 96
_Miss Lucretia Lennig._

Oysters and Macaroni, 94

Oysters (Panned), 95
_Mrs. Morris Hacker._

Oyster Patties, 93
_Mrs. Thomas B. Sims._

Oysters (Pickled), 94
_Mrs. Richard William._

Oysters (Pickled), 95
_Philadelphia._

Oysters (Pickled), 96
_Mrs. Joshua Harvey._

Oysters (Pickled), 98
_Mrs. George W. Anderson._

Oysters (Scalloped), 96
_Mrs. Oliver Hastings._

Oyster Soup, 95
_Mrs. Lewis Minor._

ENTRÉES.

Beefsteak with Bananas, 101
_Mrs. James W. Noyes._

Bechamel Sauce, 102

Chicken Croquettes, 102
_Mrs. Charles B. Maury._

Chicken, Potted, 101
_Mrs. Wm. Logan Fisher._

Chicken, Timbales, 103
_Lord Raglan, Raglan Castle, Eng._

Chicken or Veal, Jellied, 102
_Mrs. Julia Breckenridge._

Custard Soufflé, 101
_Miss Flora Hartley._

Quenelles with Spinach, 103
_Mrs. Joseph Coleman Bright._

Sweet Breads with Tomatoes, 102
_Mrs. Annie S. Hammond._

Sweet Peppers, Fried, 103
_Mrs. Alice Cabell Palmer._

CROQUETTES.

Chicken Croquettes, 107
_Mrs. James B. Meeks._

Chicken Croquettes, 107
_Mrs. Morris R. Stroud._

Oyster Croquettes, 97
_Mrs. M. Kim Miller._

Rice Croquettes, 108
_Mrs. Oliver Hastings._

FOWL.

Coquilles de Volaille, 118
_Mrs. Clara Pollard Lee._

Chicken Fricassee (Creole), 112
_Mrs. Celestin Villeneuve._

Chicken Fricassee (Yellow), 113
_Mrs. Celestin Villeneuve._

Chicken Fricassee (White), 114
_Mr. and Mrs. John Cadwalader._

Chicken Fried (Virginia), 117
_Mrs. James T. Halsey._

Chicken Patés, 112
_Mrs. S. B. Dana._

Chicken Pie, 113
_Mrs. H. C. Cunningham._

Chicken, Pressed (Grandmother’s), 114
_Mrs. Mary C. B. Alexander._

Chickens (Young), Roasted, 113
_Mrs. Roy Mason._

Chicken Terrapin, 112
_Mrs. Charles B. Maury._

Chicken Terrapin, 116
_Mrs. F. S. Burrows._

Chicken Terrapin, 117
_Philadelphia._

Chicken, à la Sanford White, 111
_Mrs. James M. Anders._

Chicken Sauté (Bellevue), 116
_Chef Bellevue-Stratford._

Chicken Smothered in Mushrooms, 111
_Mr. Herbert L. Clark._

Chicken, Smothered, 116
_Mrs. Morris Hacket._

Chicken Soufflé, 117
_Miss Schenck._

Chicken Timbales, 118
_Miss Lucretia Lennig._

Indian Pilau, 115
_Mrs. Lily Latrobe Loring._

Turkey, Boned, 119
_Mrs. Robert H. Maury._

Turkey, Roasted, 115
_Shirley, Virginia._

GAME.

Ducks (How to Dress), 125
_Mrs. Gulielma Harrison._

Ducks, Dressed with Onions, 125
_Mrs. James T. Halsey._

Ducks, Wild (Roasted), 125
_Mrs. James T. Halsey._

Duck, Wild (Stewed), 126
_Mrs. Lewis W. Minor._

“A Frickasie” (Colonial), 123
_Mrs. John Burroughs._

Partridge, or Any Small Birds (Roasted), 124
_Mrs. Roy Mason._

Pigeons, 123
_Mrs. Oliver Hastings._

Pigeons (Roasted), 124
_Mrs. Roy Mason._

Pigeons (Potted), 126
_Philadelphia, Pa._

Rabbit (Fricasseed), 123
_Mrs. Charles B. Maury._

Squirrels, Brunswick Stew, 124
_Mrs. Robert H. Maury._

Turkey, Wild, à la Hanna, 126
_Mrs. James M. Anders._

MEATS.

Beef, Breaded, Broiled, 134
_Mrs. Meredith Bailey._

Beef, Sarony, 132
_Mrs. Stephen Brock._

Calf’s Head, as Terrapin, 133
_Mrs. Richard Gilpin._

Chilicon Carne, 129
_Mrs. Francis B. Loring._

Grillades (Creole), 136
_Miss Gottschalk._

Hams, Christmas, 133
_Mrs. George W. Anderson._

Hams, Cured (Bristol Method), 131

Hams or Beef (Cured), 135
_Mrs. Shippen_ (1814).

Ham, Roast, 138
_Mr. Wellford Mason._

Hams, Westphalia, 132

Hash, Corned Beef, 135
_Mrs. Mary C. B. Alexander._

Kidney and Madeira Sauce, 137
_Mrs. Richmond Pearson._

Liver Dumplings, 131
_Sophie Fisher._

Liver and Kidney Stew, 135
_Mrs. Charles B. Maury._

Liver Terrapin, 134
_Mrs. Charles Duggin._

Liver Wurst, 132
_Mrs. James T. Halsey._

Ollo--How to Make (1831), 137
_Miss Meta Lisle._

Paté de Veau, 136
_Miss M. M. Halsey._

Piccadello, 134
_Mrs. Bradley F. Johnson._

Pig, Roast, 129
_Mrs. Wm. A. Glasgow, Jr._

Pudding, Santa Cruz, 136
_Mrs. E. W. Clark._

Pudding, Yorkshire, 138
_Mr. Wellford Mason._

Sausage Surprises, 130
_Mrs. Wm. A. Glasgow, Jr._

Sausages, 136
_Mrs. Gulielma Harrison._

Sausages (How to Make), 137
_Mrs. Roy Mason._

Tongue (Fresh), 133
_Miss Schenck._

Tongue (Jellied), 131
_Mrs. William A. Glasgow, Jr._

Veal Birds, 130
_Mrs. Meredith Bailey._

Veal Loaf, 130
_Mrs. J. A. Hewlett._

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

Asparagus Dressing, 142
_Mrs. R. H. Maury._

Bernaise Sauce for Steak, 146
_Mrs. Richmond Pearson._

Bread Sauce for Birds, 147
_Mrs. Morris R. Stroud._

Cauliflower Sauce, 147
_Mrs. Morris R. Stroud._

Celery Sauce, 143
_Mr. and Mrs. John Cadwalader (1800)._

Cole Slaw, 145
_Mrs. James T. Halsey._

Cream Gravy for Chicken, 142
_Mary Robertson Hawkins._

Cucumber Catsup, 145
_Mrs. Dabney H. Maury._

Fish Cream Sauce, 143
_Mrs. Charles B. Maury._

Fish Sauce, 144
_Mrs. Richmond Pearson._

French Dressing, 146
_Mrs. C. Stuart Patterson._

Grillades á la Creole, 143
_Miss Charlotte Mitchell._

Hollandaise Sauce, 141
_Mrs. George Groves._

Mayonnaise Dressing, 147
_Mrs. Charles B. Maury._

Meats and Their Respective Sauces, 141

Mushroom Sauce for Boiled Fowls, 142
_Margaret Coleman (1774)._

Mutton Gravy (Venison), 144
_Mrs. Robert E. Patterson._

Salad Dressing, 146
_Clara Thomas._

Sauce Remoulade, 144
_Mrs. Morris R. Stroud._

Tomato Glacé, 145
_Mrs. Charles B. Maury._

Tomato, Lettuce and Salad Dressing, 146
_Mrs. Charles B. Maury._

Venison Gravy, 145
_Mrs. S. S. Bailey._

VEGETABLES.

A Breakfast Dish, 160
_Mrs. Charles Stevens._

Asparagus Loaf, 152
_Mrs. J. A. Hewlett._

Baked Beets, 157
_Mrs. Mary C. B. Alexander._

Baked Peaches, 154
_Mrs. Celestin Villeneuve._

Baked Sweet Potato, 151
_Miss Lucretia Lennig._

Beans (Boston Baked), 158
_Mrs. Charles P. Searle._

Beans, Snap (Creole), 154
_Mrs. Eugene Palmer._

Cole Slaw, 152
_Miss Elizabeth Rodman Fisher._

Corn Cakes, 160
_Mrs. Malcolm S. Councill._

Corn Fritters, 154
_Mrs. Mary Balding._

Corn Pudding, 158
_Mrs. Edwin T. Clinton._

Corn Pudding, 158
_Mrs. Charles P. Searle._

Creole Dish, 156
_Mrs. F. B. Loring._

Egg Plant, 155
_Mrs. Roy Mason._

Escalloped Onions, 159
_Mrs. Mary C. B. Alexander._

Hominy or Samp Porridge, 153
_Mrs. J. A. Hewlett._

Macaroni Dish (Italian), 157
_Mrs. W. Hinckle Smith._

Mock Oysters (Corn), 159

“Mushrumps”, 151
_Mrs. W. Hinckle Smith._

Peppers, Green (Stuffed), 155
_Mrs. Eugene Painter._

Pilau (Turkish), 156
_Mrs. Lily Latrobe Loring._

Polenta (How to Make), 157
_Mrs. Randolph._

Potato Pudding (Irish), 160
_Mrs. Robert H. Maury._

Potato Puffs, 155
_Mrs. Frank Carter._

Rice and Cabbage, 158
_Mrs. F. H. Loring._

Rice, How to Cook, 156
_Mrs. W. Hinckle Smith._

Rice and Peppers, 153
_Mrs. Eugene Palmer._

Sweet Potato Pone (1), 159
_Miss Sarah Rutledge._

Sweet Potato Pone (2), 159
_Miss Sarah Rutledge._

Tomato with Gelatine, 154
_Mrs. James W. Noyes._

Tomatoes, Ripe, Stuffed, 153
_Mrs. Eliza S. Brolaski._

SALADS.

Asparagus Salad, 164

Calves’ Head Salad, 164
_Mrs. John Poe._

Crab Salad, Served in Tomatoes, 164
_Miss Lucretia Lennig._

Grape Fruit Salad, 165

Potato Salad (Irish), 163
_Mrs. Norman V. Randolph._

Potato Salad, 163
_Mrs. John Poe._

Potato Salad, 163
_Mrs. George W. Anderson._

Potato Salad (2), 164
_Mrs. George W. Anderson._

Turkey Salad, 165
_Mrs. Norman V. Randolph._

ICE CREAM.

Cherry Mousse, 170
_Mrs. S. B. Dana._

Frozen Coffee, 169
_Mrs. S. Naudain Duer._

Frozen Pudding, 170
_Mrs. Clara Pollard Lee._

Frozen Pudding (English), 170
_Bessie Frazer._

Ice Cream (Aunt Parsons), 169
_Miss Pauline Johnson._

Ice Cream (To Make German or Vanilla), 171
_Mr. and Mrs. John Cadwalader._

Ice Cream (To make three quarts), 171
_Mrs. Rodney._

Still-Frozen Ice Cream, 169
_Mrs. Cadwalader Jones._

ICES, PUNCHES, SHERBETS, BEVERAGES AND WINES.

Apple Toddy, Virginia Club, 188
_Commander Hugo Osterhaus._

Apple Toddy, General Harry Heth’s, 188
_Mrs. H. H. Mortimer._

Apple Toddy, Westmoreland Club, 185
_Mr. Junius Mosby._

Art of Serving Wine, 175
_Mr. Paul Garrett._

Blackberry Cordial, 182
_Mrs. Charles B. Maury._

Blackberry Syrup, 184
_Mrs. Mary C. B. Alexander._

Blackberry Wine, 183
_Mrs. Charles B. Maury._

Blackberry Wine (Father’s), 19
_Mrs. Mary C. B. Alexander._

Cherry Bounce, 195
_Capt. Nicholas Moran (1770)._

Cherry Bounce (Wild), 194
_Mrs. Frances Surget (1791)._

Cherry Bounce, 188
_Miss M. M. Halsey._

Cider (Mulled), 196
_Mrs. Lydia S. Hinchman._

Claret Cup, Somerset Club, 180
_Mr. Charles P. Searle._

Claret Ice, 182
_Mrs. Robert H. Maury._

Claret Wine, Spiced, 189
_Miss Isabelle Pegram._

Creme de Menthe, 183
_Mrs. Judge L. L. Lewis._

Currant Wine, 186
_Mrs. Charles B. Maury._

Eggnog, James Selden, 190
_Mrs. H. H. Mortimer._

Eggnog, Old Virginia, 184
_Mrs. Roy Mason._

Eggnog, Old Virginia, 184
_Mr. J. C. Dailey._

Eggnog, Southern, 191
_Houston Eldredge._

Eggnog, Mrs. Simrall’s, 195
_Prof. Lindley M. Keasbey._

Etiquette of the Wine Glass, 178
_Mr. Paul Garrett._

Koumyss, 183
_Mrs. James Meeks._

Mint Julep, John Dabney’s, 179
_Mrs. James T. Halsey._

Mint Julep, Pendennis Club, 193
_Mr. J. A. Hadley._

Mint Julep, Westmoreland Club, 193
_Mr. Junius Mosby._

Plum Cordial, 196
_Mr. Charles Stevens._

Punch, 192
_Mrs. W. Hinckle Smith._

Punch, Baltimore Tea, 181
_Mrs. W. Hinckle Smith._

Punch, Champagne, 190
_Mrs. M. Kim Miller._

Punch, Colonial, 186
_Mary Robertson Hawkins._

Punch, Dragoon, 189
_Charleston, S. C._

Punch, Fish House, 185
_Mrs. M. Kim Miller._

Punch, Fish House, 196
_Mr. Rodman Wister._

Punch, Fish House, 194
_Dr. S. Naudain Duer._

Punch, Fruit, 181
_General Dabney H. Maury._

Punch, Fruit, 192
_Miss Charlotte Mitchell._

Punch, Jonathan Prescott Hall’s, 186
_Miss Isabelle Pegram._

Punch, Lalla Rookh, 180
_Mrs. James Thomas._

Punch, Regent’s, 191
_Mrs. Richmond Pearson._

Punch (The Regent’s), 195
_Mrs. James D. Winsor._

Punch, Robert E. Lee, 192
_Mr. Coulter Bryan Carmichael._

Punch, Roman, 187
_Mrs. Dabney H. Maury._

Punch, Rum, Virginia Club, 190
_Commander Hugo Osterhaus._

Punch, Tea, 187
_Mrs. Francis T. Boykin._

Raspberry Shrub, 182
_Mrs. Mary C. B. Alexander._

Raspberry Vinegar, 187
_Mrs. George Turner._

Raspberry Vinegar, 193
_Marie Louise Jones._

Raspberry Wine, 187
_Mrs. Charles B. Maury._

Receipt to Relieve Craving for Alcoholic Liquor, 195
_Mrs. James D. Winsor._

Rhine Wine Cup, 194
_Dr. S. Naudain Duer._

Rum Toddy (1775), 181
_Miss Elisa Sinclair Lyon._

Sherbet, 194
_Mrs. Robert H. Maury._

Sherbet, Lemon, 191
_Mrs. James T. Halsey._

Sherbet, 186
_Mrs. Seth Barton French._

Sherry Cobbler, Pres. Cleveland’s, 185
_Mrs. John Beverly Roberts._

Wine Cautions, 176
_Mr. Paul Garrett._

CREAM AND OTHER DESSERTS.

Apple Sponge, 202
_Bessie Fraser._

Bisque Glacé, 201
_Mrs. Richmond Pearson._

Charlotte Polonaise, 199
_Mary B. Garrow._

Charlotte Russe, 200
_Mrs. Flowerree._

Charlotte Russe, 200
_Mrs. Portieux Robinson._

Charlotte Russe, 200
_Mrs. Michel._

Charlotte Russe, 201
_Philadelphia._

Charlotte Russe, 202
_Mrs. Nicholas Roosevelt._

Floating Island, 199
_Mrs. Roy Mason._

Orange Charlotte, 201
_Mrs. Edward Randall._

Rum Sauce, 202
_Mrs. Richmond Pearson._

Sauce for Fritters, 202

Virginia Bell Fritters, 202
_Mrs. Dabney H. Maury._

Wine Whey, 201
_Mrs. Richmond Pearson._

JELLIES.

Apple Jelly, 206
_Mrs. Thompson._

Apple Jelly, 208
_Mrs. Joseph Patterson._

Calves’ Foot Jelly, 206
_Mrs. Dangerfield._

Calves’ Foot Jelly, 208
_Mrs. Robert H. Maury._

Crab Apple Jelly, 207
_Miss F. Virginia Baldwin._

Jelly with Isinglass, 207
_Mrs. Dabney H. Maury._

Wine Jelly, 205
_Mrs. Oliver Hastings._

Wine Jelly, 205
_Mrs. Portieux Robinson._

Wine Jelly, 205
_Mrs. Earl B. Putnam._

Wine Jelly, 206

PASTRY.

Apple Dumpling, Baked, 217
_Mrs. C. V. F. Greenwood._

Cheese Cake, Lemon, 218
_Mrs. Roy Mason._

Cocoanut Pie, 213
_Mrs. Edward I. Clinton._

Cream Pies, 220
_Mrs. Morris R. Stroud._

Cream Pie (Lemon), 217
_Mrs. W. Hinckle Smith._

Cream Pies, 221
_Mrs. Maria Louise Bailey._

Lemon Pie, Famous, 213
_Mary E. Chandon._

Lemon Pie, 214
_Miss Minnie Perry._

Lemon Pie, 218
_Mrs. Edward I. Clinton._

Lemon Pie, 220
_Mrs. Nicholas Roosevelt._

Mince Meat, 211
_Mrs. L. Webster Fox._

Mince Meat, 212
_Mrs. Samuel Ewing._

Mince Meat, Aunty’s, 213
_Mrs. Prescott Adamson._

Mince Meat, 214
_Elisabeth Van Rensselaer._

Mince Meat (1800), 214
_Mrs. Frederick Wistar Morris._

Mince Meat, 215
_Mrs. Edward I. Clinton._

Mince Pie, 215
_Mrs. Oliver Hastings._

Mince Pies, 215
_Madam Stephen Ward._

Mince Meat, 216
_Mrs. C. Stuart Patterson._

Mince Meat (Duke of Gloucester’s), 216

Mince Meat, 217
_Mrs. Edward Jacquelin Smith._

Mince Meat, 218
_Mrs. Roy Mason._

Mince Meat, 218
_Mrs. Goodfellow._

Mince Pie, 219
_Mrs. Edward Shippen._

Molasses Pie, 219
_Mrs. Morris R. Stroud._

Pastry, 211
_Mrs. Mary Palmer Bispham._

Pastry, 216
_Mrs. Dabney H. Maury._

Puff Paste, 212
_Miss Charlotte Mitchell._

Puff Paste, 221
_Mrs. Rumsey._

Pumpkin Pie, 220
_Miss Schuyler._

Squash Pie, 212
_Mr. Mark L. Requa._

Sweet Potato, 219
_Mrs. Morris R. Stroud._

Washington Pie, 219
_Mrs. Oliver Hastings._

PUDDINGS.

A Pudding, 230
_Mrs. Edward Jacquelin Smith._

Adam’s Pudding, 243
_Mrs. Edwin S. Cramp._

Apple Pudding, 231
_Mrs. James T. Halsey._

Apple Dumplings, 241
_Mrs. William Coxe._

Blanc Mange, 235
_Mrs. Oliver Hastings._

Boiled Flour Pudding, 236
_R. T. West._