Part 12
Four lbs. boiled meat, 1½ lbs. suet, 2 lbs. chopped raisins, 1½ lbs. currants, 1½ pts. of water in which the meat was boiled, 1 great spoonful of cloves, allspice, cinnamon, 3 of salt, 1 pt. of molasses, 1¼ lb. brown sugar, 3 nutmegs grated, 1 spoonful of mace, 3 gills of brandy, 1½ pts. cider, 1 pt. sherry wine, citron at pleasure. Meat and suet to be chopped very fine and all thoroughly mixed. In 2 weeks add a gill of brandy. Add chopped apple to this meat as each pie is made.
MINCE PIES.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Four and ¾ lbs. nice beef, 2½ lbs. suet, 7 lbs. brown sugar, 7 lbs. tart firm apples, 1 pt. dark molasses, 1 qt. sweet cider, 1 pt. good Sherry, 1 pt. good brandy, 7 lbs. mixed fruit, raisins, currants and citron, 2 oz. ground nutmeg, 2 oz. cinnamon, 1 oz. allspice, ½ oz. cloves. If too sweet lemon juice may be added.
TO MAKE GOOD PASTRY.
MRS. DABNEY H. MAURY, RICHMOND, VA.
Two lbs. of flour, 1½ lbs. of butter and good lard mixed. Place on ice until cold. Then chop it up in the flour in small bits. Mix with ice water with a knife, putting the hand into it as little as possible. Turn on paste board and roll thin. Cut into three pieces with knife, put one piece on top of the other, and roll out again, doing this three times. Bake in a moderately hot oven after shaping as you desire.
MINCE MEAT.
_Contributed by Mrs. C. Stuart Patterson, Chestnut Hill, Pa._
Two large fresh tongues boiled and chopped (this quantity makes 5 large cupfuls); ½ basket greening apples, 7 cupfuls; 3 lbs. suet chopped fine, 3½ cupfuls; 7 lbs. raisins stoned, 6 cupfuls; 1½ lbs. currants, 2 cupfuls; 1¾ lbs. citron cut fine; 4 nutmegs grated, 3 tablespoonfuls of powdered cinnamon, 3 tablespoonfuls allspice, 3 oranges, juice and rind, 3 lemons juice and rind, 7 lbs. of sugar, 1 qt. of good brandy, 1 qt. good sherry. Mix all together, adding salt and pepper plentifully. Add orange when making pie.
THE DUKE OF GLOUCESTER’S RECIPE FOR MINCE MEAT.
Take 3 large lemons and squeeze the juice. Boil the rind and the pulp in two or three waters in order to extract the bitterness. Pound in a mortar until they are as smooth as butter. Add 1¼ lbs. of beef suet free from skin and chopped very fine, 1 lb. of currants, ¾ lb. of raisins, 1 lb. of brown sugar, ¼ lb. of almonds, blanched and chopped very fine, ½ lb. of citron cut in thin pieces, 1 large tumbler of brandy, 1 lb. of chopped apples, cloves, mace, nutmeg, ginger each 1 tablespoon, 1 teaspoon salt, 3 wineglasses of sherry and nearly 1 qt. of cider. This is a very old recipe and in an old book, loaned by a distinguished Virginia family.
LEMON CREAM PIE.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Six eggs, 1 large lemon, 9 tablespoons of sugar, 3 tablespoons of water. Take the yolks of the eggs, juice and grated rind of the lemons, 6 spoons of sugar and the water. Mix together and after beating light, cook in the custard boiler, stirring constantly until it becomes a custard, then stir in part of the whites (previously beaten with the remaining 3 spoons of sugar). Take at once from the fire, put in dish or on pie as desired. Spread the remainder of meringue on top and brown.
MINCE MEAT.
MRS. EDWARD JACQUELIN SMITH, KING GEORGE CO., VA.
Three lbs. of fruit consisting of sultana raisins, smyrna and citron, 3 lbs. of chopped apples, 2½ lbs. suet and cold round of beef or tongue, 3 lbs. best brown sugar, 6 teaspoons of spices consisting of mace, nutmeg, allspice and cloves, also cinnamon; ½ teaspoon of cayenne pepper, the rind of a large lemon, 1 oz. of preserved orange peel, ½ pt. of Madeira, ½ pt. of best French brandy, ½ pt. of old Jamaica spirit. Mix all well together and let stand some days before using. Cover a dish with light puff paste, fill with mixture. Cover with paste and serve hot.
BAKED APPLE DUMPLING.
MRS. C. V. F. GREENWOOD, MIDDLETOWN, N. J.
Make a rich pie crust, pare and core some apples, fill each apple with a tablespoon of white sugar. Place on top of each apple a small piece of butter. Fold pastry around each apple and after they are placed in oven put a small piece of butter on top of each. Almost cover the dumplings with cold water. Add 1 tablespoon of sugar to each dumpling and grated nutmeg. Bake about 2 hours, keep them covered the first hour then remove cover. No other sauce except that in pan will be necessary.
LEMON CHEESE CAKES.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
One pound of sugar, 6 eggs, the juice of 3 lemons, the rind finely grated, ¼ lb. of butter. Stir over a slow fire until the mixture thickens. Bake in a puff paste adding at the time about 6 finely pounded crackers. After baking lay over top some finely cut pieces of citron or preserved lemon rind.
LEMON PIE.
_Contributed by Mrs. Edward I. Clinton, Philadelphia, Pa._
The rasping and juice of 3 lemons, 5 eggs, 3 cups of white sugar, 3 cups of water, 3 tablespoons of flour. Keep out the whites of 3 of the eggs for the top of the pie. Beat whites to a stiff froth and add sugar (pulverized). After pie is baked spread over the top. Put in oven a few minutes to brown lightly. This is delicious.
MINCE MEAT.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
One lb. of chopped suet, 1½ lbs. chopped apples, 1 lb. of raisins, ½ lb. of currants, ¼ lb. of citron, 1½ lbs. brown sugar, 1 pt. of wine, ½ pt. of brandy, 1 pt. of cider, 1 tablespoon of nutmeg, mace, allspice, cloves and ginger.
MINCE MEAT.
_Contributed by Mrs. Goodfellow._
One lb. of beef or tongue or heart, 1 lb. of suet, 1 lb. of sugar, 1 lb. of raisins, 1 lb. of currants, ½ lb. of citron, 2 lbs. of apples, 1 pt. of wine, 1 pt. of brandy, ½ oz. of cinnamon, 1 whole nutmeg, ¼ oz. cloves, ¼ oz. mace, the rind of 1 orange pounded. Boil the meat before chopping, seed raisins, wash and pick the currants, slice citron, pare, core, and chop the apples. Mix together the liquids last. The weight is for the articles after they are prepared for mixing.
WASHINGTON PIE.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
For the outside, take 3 eggs, 1 cup sugar, 1 teacup of flour, 1 teaspoonful cream of tartar in the flour, one third teaspoonful soda dissolved in 2 tablespoonsful of milk. This makes two round tins. For the inside, take 1 teacup of flour, 2 eggs, 1 cup of sugar, beat together and pour into a pint of milk when boiling. Season with ½ teaspoonful of lemon or vanilla extract.
SWEET POTATO PIE.
_Contributed by Mrs. Morris R. Stroud, Philadelphia, Pa._
Make a rich flaky pastry. Take 3 large sweet potatoes, boiled and mashed. Break 5 eggs, beat very light, add to the potatoes, then add ½ lb. of butter, ¼ lb. of sugar, the grated peel of two lemons and the juice of one, 1 grated nutmeg, 1 wineglass of wine, 1 of brandy. Mix well together and bake in your pastry.
MRS. EDWARD SHIPPEN’S DIRECTIONS FOR MINCE PIE.
SENT BY MRS. LEA, DECEMBER 12TH, 1796.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
One lb. of beef or tongue, 1½ lbs. currants, 1½ lbs. suet, 1 lb. of raisins, 1 dozen apples, sugar, salt, wine, brandy, spice, citron, lime juice, nutmeg, lemon peel, to your taste.
MOLASSES PIE.
MRS. MORRIS R. STROUD.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Prepare regular pie crust in pan. Spread with brown sugar then layer of molasses, small pieces of butter, another layer of crust, brown sugar and molasses and butter. Put in oven to bake.
CREAM PIES.
MRS. MORRIS R. STROUD.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two cups of white sugar, 2 cups of flour, 6 eggs separate, 2 teaspoons of cream of tartar in with the flour, ½ teaspoon of soda dissolved in 2 tablespoonfuls of boiling water; bake in 4 jelly cake pans.
_Cream for the Pies._
One pt. of milk put on to boil in farina boiler, when boiling stir in ¾ of a cup of flour or a tablespoonful of cornstarch made smooth with a little milk, yolks of 2 eggs, ¾ of a cup of sugar, flavor with a little vanilla.
PUMPKIN PIE.
MISS SCHUYLER, NEW YORK.
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One pumpkin prepared, 1 pt. of milk boiling, 2 tablespoons of butter, 2 cups of brown sugar, 1 large cup of dark molasses, pinch of salt and mace, 3 tablespoons of ginger, 2 tablespoons of cinnamon. Mix ginger and cinnamon with a little of the pumpkin until smooth. Add the boiling milk, then the pumpkin, and boil 15 minutes. Beat 4 eggs light and stir in, not boil as for custard. Put in paste while hot. This makes three large pies.
LEMON PIE.
MRS. NICHOLAS ROOSEVELT, OF NEW YORK.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
One lemon, grate the rind and squeeze the juice, 1 tablespoonful of flour, 1 cup of sugar, 1 cup of water, yolks of 3 eggs. Boil all until quite stiff. When the pie is baked a light brown cover with the whites of the eggs beaten to a froth with sugar, brown again in the oven.
PUFF PASTE.
MRS. RUMSEY, CHESTNUT HILL, PA., 1800.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One lb. sifted flour, ½ lb. butter, ½ lb. lard, pinch of salt, 1 tumbler ice water. Chop the lard into the flour until fine, add water, flour board well, roll out, divide butter into three equal parts, sprinkle one third over paste in tiny pieces, fold up and pound, roll out again, repeat same process three times, roll out thin, and cut in pieces as desired, chill thoroughly before using.
CREAM PIES.
MRS. MARIE LOUISE BAILEY, PHILADELPHIA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two teacups of white sugar, 2 teacups of flour, 6 eggs, 2 teaspoonfuls cream of tartar, ½ teaspoon of soda dissolved in 2 tablespoonfuls of boiling water.
_Cream for the Pies._
One pt. of milk, 3¼ cups of flour, ¾ cup of sugar, 2 eggs, only using the yolks. The pies must be cold when the cream is added.
PUDDINGS.
LEMON PUDDING.
_Contributed by Mrs. Morris Hacker, Philadelphia, Pa._
(This is a very old and good receipt, and if one has paste in the house, can be used for dessert if an unexpected friend comes in to dinner.)
Quarter pound butter, and quarter pound of sugar beaten to a cream, the yolks of 3 or 4 eggs beaten. Add to the above the grated rind and juice of one lemon, large; add the whites of the eggs well beaten, last, and cook in a slow oven. The top must be brown. Do not put whites of eggs on top. Serve hot. Spread this mixture on a good rich crust. Except for the crust, this pie can be made while one is dining. (If lemons are small, three are enough.)
BLANC-MANGE.
MRS. OLIVER HASTINGS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
One fourth box gelatine dissolved in milk for a half hour. Boil a pt. of cream, pour it over the gelatine, adding 2 tablespoonfuls of powdered sugar. When it begins to stiffen, stir in ½ pt. more cream. Stir continually now till shape is taken. A whole vanilla bean must be put in the cream while beating, and then taken out when all is cooling.
FRENCH PLUM PUDDING.
_Contributed by Mrs. Charles Brinton Coxe, Philadelphia, Pa._
One-fourth lb. sifted flour, ¼ lb. bread crumbs, ¼ lb. currants, ¼ lb. raisins, 2 chopped apples, a little citron, ½ lb. suet, ½ lb. of sugar, of which half must be browned to caramel, 1 small glass of brandy. Boil 3½ hours in mould and eat with wine sauce.
PUDDING.
One of the most famous recipes in the private cook book of Mrs. Mary Logan, widow of the Late General John A. Logan, is for the preparation of a citron pudding, which was a great favorite with his friends.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa._
One qt. milk (fresh), 1 pt. stale bread crumbs carefully grated, 4 eggs, 1 coffee cup powdered sugar, ½ lb. citron cut fine, ¼ lb. butter, juice and rind of 1 lemon. Beat yolks and sugar together. Add bread crumbs, milk and lemon rind by degrees. Pour into a buttered dish, drop citron in and place bits of butter over all. Bake half an hour, then cover with a meringue made of the 4 whites, a cup of powdered sugar and the juice of a lemon. Brown slightly before serving.
CHESTNUT PUDDING.
ITALIAN RECIPE FROM BORDIGHERA, ITALY.
_Contributed by Mrs. Charles M. Andrews, Bryn Mawr, Pa._
Boil Italian chestnuts, pass them through a potato masher. Fill the pudding dish with a layer of meringue (whites of eggs beaten up with powdered sugar) then cover the top with chestnuts and heap around the edges of the dish with whipped cream.
MRS. OTIS’ DIRECTIONS FOR A COMMON INDIAN PUDDING.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Take half pint of fine Indian meal, in a clean pan, and pour on it one quart of boiling milk. Stir it well, put one spoonful of salt, and one gill of molasses. The pan for baking must be well buttered when the pudding is put into it, and when in the pan, and ready for baking, pour on it a teacup of milk, sweetened with molasses. It must bake five or six hours, slowly.
ROYAL ICED CABINET PUDDING.
_Contributed by Mrs. Sara Yorke Stevenson._
(This receipt, when well carried out, is fit for Kings, Lucullus or Brillat-Savarin.)
One lb. of candied cherries, ½ lb. green gages, 1 lb. stale sponge cake, ½ lb. pulverized sugar, 1 pt. of cream, 1 pt. of milk, 1 tumbler of sherry (good wine), or maraschino, 6 eggs, 1 vanilla bean, 1 box of gelatine. Take a mould with a lid and place in a pan of ice until very cold. Soak the gelatine, boil the milk, whip the yolks of 6 eggs light, add ½ lb. of sugar. Strain the gelatine with the milk as it boils, then add the eggs and sugar, being careful it does not curdle. When this custard is cool, add the stiffened whipped cream, and add the vanilla bean. Then take your mould and put in a little of the custard. Cut up cake and soak the slices in the sherry. Cut your gages into halves or quarters, removing the stones. Put a layer of cake, then one of custard, then one of the fruits and so on until the mould is filled. The outside may be more or less decorated with fruit, according to taste. Put on ice for three hours at least. Serve as you would ice cream on silver dish (cold) and garnish with whipped cream and fruit.
BREAD PUDDING.
MRS. CATHERINE LEAF SMITH, READING, PA. (1800).
_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._
Three pints of milk to one baked loaf of bread. Take half the milk and soak the bread in it. Work it through the colander, using the rest of the milk to do it. Add half pound butter, eight eggs, and sugar to taste, half of a nutmeg, half teaspoon of cinnamon, 1 glass of brandy and one pound raisins. The dish must be well greased.
_French Dip for the above Pudding._
One fourth lb. butter, 1½ cups sugar, beat very light, then add enough boiling water to make a thick cream. Flavor to taste.
COCOANUT PUDDING.
_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._
This receipt is one of my great-grandmother’s, Mrs. Joseph B. Lapsley.
Take 1 good-sized cocoanut, cut skin or rind off (after it is taken from the shell). Grate it fine, 1 lb. of white sugar made into a rich syrup, merely sufficient water to make it, using also the milk of the nut. Put grated nut into the syrup and let it boil a few minutes. Beat 4 eggs very light, if you choose leave out the whites. After the cocoanut is tolerably cooled, beat whole mixture well together. Put it in a dish deep enough to hold the above, and bake it from 20 minutes to ½ hour. If a paste is preferred, this quantity will make 2 puddings, if not, 1. A little salt is required. Brandy, small quantity, is an improvement. A few blanched almonds stuck on top add to the appearance as well as taste.
PLUM PUDDING.
MRS. MARY FONTAINE COSBY, LOUISVILLE, KENTUCKY (1820).
_Contributed by her great-granddaughter, Mrs. Alice C. Slaughter, Louisville, Ky. Through Miss Alice W. Richardson, Louisville, Ky._
Pour over five teacups of bread crumbs, enough scalding milk to moisten them--about a pint or a little more--add to the bread crumbs and milk, two large iron spoonsful of flour, a teacup brown sugar, teaspoon of salt, a cup of chopped suet, four beaten eggs, teaspoon of cinnamon, 1 of ginger, 1 of allspice and ½ of cloves. Have three teacups of raisins that have been seeded and cut in half, the same of currants and a large piece of citron sliced thin, some candied orange and lemon peel, some almonds blanched and cut in half, or pecans. At the last put in a teaspoon of soda dissolved in a very little hot water. Boil four hours. Stick blanched and split almonds all over it, and pour on some brandy or whiskey and burn.
MILK BISCUIT.
MRS. DEBORAH SHOEMAKER. 1800.
_Contributed by Mrs. Ellen Shoemaker Buzby, Mrs. Duncan Lawrence Buzby, Philadelphia, Pa._
(This recipe was used by my great-great-grandmother, and has been in our family for more than one hundred years.)
One pint of milk, butter and lard together the size of an egg, 1 teaspoon sugar, 1 teaspoon salt, ½ yeast cake, flour enough to make a soft dough. Heat milk, add butter, lard, salt, sugar and yeast cake, dissolved in ½ cup lukewarm water. Stir in flour, beat well and stand away to raise in a moderately warm place. In about five or six hours make into small biscuits, place in pans and again allow to raise. When very light bake ½ hour in a quick oven. Care should be taken that the dough is very soft and well beaten with a wooden spoon. It should never be kneaded.
DELICIOUS SNOWDON PUDDING.
LLANBERIS, WALES.
_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._
One pound sugar, 1 lb. beef suet, 1 lb. bread crumbs, 1 lb. lemons (grate the skins and squeeze the juice), 1 lb. eggs, brandy according to taste. Mix all together and boil for about six hours. The yolks only of the eggs used.
A BOILED RICE PUDDING.
FROM HER GREAT-GRANDMOTHER RODNEY’S RECEIPE BOOK.
_Contributed by Mrs. Samuel V. Merrick, Germantown, Philadelphia._
Take a quarter of a pound of rice and ½ pound of raisins. Tie them in a cloth so as to give the rice room to swell. Boil it so two hours and serve it up with melted butter and sugar and grated nutmeg thrown over it.
A PUDDING.
BY MISS CARY RANDOLPH OF “EDGEHILL,” VIRGINIA. A GREAT-GREAT-GRANDDAUGHTER OF THOMAS JEFFERSON.
_Contributed by Mrs. Edward Jacquelin Smith. A Great-Great-Great-Granddaughter of Thomas Jefferson, Fredericksburg, Va._
One pint of bread crumbs, 1 quart of cream, 1 teacup of white sugar, yolks of 4 eggs, grated rind of 1 lemon. Beat yolks, sugar and lemon together and stir in the crumbs. Bake a light brown. When it is done spread over the top currant jelly, or any small preserve; beat the whites of the eggs to a stiff froth, spread on top, serve either hot or cold.
NANTUCKET INDIAN MEAL BANNOCK.
_Contributed by Mrs. Lydia S. Hinchman, Philadelphia._
Scald two cups of Indian meal with one quart of milk, mix thoroughly until perfectly smooth. When cool add 6 eggs, whites and yolks beaten separately, 1 cup of sugar and a teaspoonful of salt. Bake one hour and a half in a moderate oven.
NEW ENGLAND INDIAN PUDDING OR “SUNDAY MORNING PUDDING.”
Used by Elizabeth Rodman of New Bedford, 1800.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Boil 3 quarts of milk, stir in 1 lb. of Indian meal, 1 tablespoon of salt, 3 gills of molasses. Put in a well heated oven at 5 P.M., cover at 10 P.M.--let stay in oven until morning; turn out of baking pan and serve warm.
This pudding was originally made to be baked in a brick Dutch oven but can be made in a range with the door left partly open all night. It is eaten for breakfast with cream. It should be about the consistency of hot corn meal mush and have a jelly-like deposit at the bottom of the pan.
SWEET POTATO PUDDING.
This receipt is from an old book compiled by Mrs. Goodfellow, who was famous in Philadelphia in the last century. Her receipts have long been out of print.
“ELIZABETH PYEWELL.”
_Contributed by Mrs. John H. Easby, Philadelphia, Pa._
Grate 3 or 4 good sized raw sweet potatoes. Lay some slices of good butter in a dish, on this sprinkle some of the grated potatoes, about one half. Grate in the potatoes ½ a nutmeg and a very little cinnamon, and scatter over 2 large spoonfuls of brown sugar, then the rest of the potatoes, more butter and sugar and mix 1 wineglass of rosewater and a cup of cream together and 1 wineglass of wine and brandy mixed. Stir all these ingredients well together. Bake very slowly 2 hours, and serve hot as a dessert.
APPLE PUDDING.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Pare, core and slice as many apples as you can conveniently place in your dish. Add sufficient sugar to sweeten them and 2 tablespoons of grated orange or lemon peel. When partly done pour over them a batter such as you make for light puddings and bake quickly. To be eaten with sauce.
FIG PUDDING.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One cup of molasses, 1 cup of chopped suet, 1 cup of milk, 3¼ cups of flour (sifted before measuring), 2 eggs, ¼ teaspoon salt, 1 teaspoon soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 pt. of figs. Mix together molasses, suet, spice, and figs cut fine. Dissolve soda with 1 tablespoon of hot water, and mix with the milk. Add to the other ingredients. Beat eggs light and stir into mixture. Add flour and beat well. Butter the mould and steam 5 hours. Or it may be boiled 3 hours. Serve hot with foamy wine sauce.
OLD ENGLISH PLUM PUDDING.
1800.
_Contributed by Beatrice Bickerton-Fox (Mrs. L. Webster Fox), Haverford, Pa._
One lb. of Demarara sugar, 1 lb. black currants, 1 lb. of Sultana raisins, 1 lb. of Valencia raisins, 1 lb. of French plums, 1 lb. of apples, chopped, 1 lb. of best beef suet, finely chopped, 1 lb. of fresh bread crumbs, 1 lb. (6 to 8) fresh eggs, 3 oz. sweet almonds, blanched and chopped, 4 lemons, skin grated and juice, ¼ lb. of candied citron peel, 4 large nutmegs, grated, 1 gill of Jamaica rum, 1 gill old French brandy.