Part 18
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._