Part 3
MRS. ROY MASON “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
Three mealy potatoes boiled in 1 qt. of water. When soft, peel and mash them fine, and add 1 pt. of the water in which the potatoes were boiled. Mix in 3 tablespoons brown sugar, and add 1 teacup of yeast to raise it. In 3 hours it will be fit for use.
SALLY LUNN.
_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._
Sift into a pan 1½ pounds of flour, make an opening in the middle, put in 2 oz. of butter warmed in a pt. of milk, a salt spoon of salt, 3 eggs well beaten, and 2 tablespoons of yeast. Mix the flour into the other ingredients and put the whole into a tin pan well greased, cover it, put in a warm place, and when it is light bake in a moderate oven.
FLANNEL CAKES.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
One pt. of meal, 1 pt. of flour, 1 teaspoon salt, yeast enough to raise it, or ¼ of an yeast cake. Mix the batter with tepid water, almost as thick as for buckwheat cakes. When risen, bake in a griddle.
CORN BREAD.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
To 1 pt. of meal add a large spoonful melted butter, 1 pt. of buttermilk, 3 well-beaten eggs, a little salt and a small teaspoon soda. Bake in a slow oven, allowing ample time for the meal to swell after being put into oven before browning.
RYE AND INDIAN BREAD.
A VERY OLD RECEIPT.
MRS. JACOB BATCHELLER--NEW ENGLAND--1770.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia._
One cup of sugar house molasses, 1 cup of sour milk, 1 cup of boiling water poured on, 1 cup of corn meal, 1 cup of graham flour, 1 cup of rye, ½ cup white wheat flour, 1½ teaspoon soda, pinch of salt. Steam for three hours and bake 1 hour in oven.
BEATEN BISCUIT.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia._
This receipt has been used for several generations in a Montgomery, Alabama, family. The biscuits were formerly beaten on a heavy block cut from a large tree, but of late a biscuit machine has been used, and is very satisfactory.
One qt. flour, 1 cup milk, a pinch of soda size of a small pea, 1 kitchen-spoon lard. Sift soda and salt in flour thoroughly, rub lard in flour until it is like corn meal. Then add milk and mix well. Roll through a biscuit machine for ½ hour, or beat 100 strokes on a block with a heavy pestle. Cut the size of a gentleman’s watch and bake in moderate oven.
SOUFLE BISCUIT.
Rub 4 oz. of butter into a qt. of flour. Make into a paste with milk, knead it well, roll it as thin as paper and bake it to look white.
DROP BISCUITS.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
One pt. sour milk, 1 pt. sugar, little soda and salt. Stir with enough flour to make a thick batter, pour into pans and bake. Break instead of cutting.
SWEET ROLLS.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Take 1 pt. of milk, a little more than a half a yeast cake, make a batter with flour and let it stand as long as it will rise. Take 6 oz. white sugar, two-thirds cup melted butter and mix with a ½ pt. warm milk, not quite a ½ teaspoon of soda, some flour, and mix all together, the same as other dough; roll after mixing and let it rise again, then roll out, cut in biscuit form and let rise ¾ an hour.
VIRGINIA SOUR MILK BATTER BREAD.
_Contributed by Houston Eldredge, Fortress Monroe, Va._
Scald ½ pint corn meal. When cool beat it into ½ pint of clabber with 1 tablespoonful of melted butter, 1 tablespoonful of flour, 1 teaspoonful of salt; beat well, then add another ½ pint of clabber. Beat well. Dissolve ½ teaspoonful of soda in ½ cup of clabber and beat that into the mixture and beat the whole _well_. Put in a well-buttered pudding dish and bake ½ hour in quick oven. The bread is done when a broom straw inserted in it comes out without any of the batter adhering to it. This is the real Virginia batter bread.
KENTUCKY SALT RISING BREAD.
_Contributed by Houston Eldredge, Fortress Monroe, Va._
One cup sweet milk scalded; to this add a pinch of salt and enough corn meal to make a batter; put this in a warm place over night to sour. In the morning put in this 1 pint of warm water, then add enough flour to make a batter and set in a warm place to rise; this will take about two hours.
To 3 sifters of flour add 1 teaspoonful of salt, 1 tablespoonful of lard, and ½ cup yeast; work up into a sponge, adding lukewarm water; set this to rise, which will take about three hours. When it has risen, bake in a slow oven for about 40 or 50 minutes.
VIRGINIA BATTY CAKES.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two cups of sifted flour, 1 of corn meal, 3 eggs beaten separately, made into a batter with buttermilk, or some milk in which a teaspoon of soda has been thoroughly dissolved. Pour upon greased griddle from a spoon, and allow the cakes to have the thickness of good buckwheat cakes.
SALLY LUNN.
MRS. W. H. PULSIFER, ST. LOUIS, MO.
Two eggs, ½ cup sugar, a piece of butter the size of an egg, a coffee cup of sweet milk, 1 tablespoonful of baking powder, flour enough to make a thick batter. Use a high cake pan well greased, and bake in quick oven. Serve hot.
MUFFINS.
_Contributed by Mrs. Edward Jacquelin Smith, Fredericksburg, Va._
One pint of flour, not quite ½ pint of cream, spoonful of melted butter, 2 eggs beaten and 2 tablespoons of yeast. Mix all well together and set to rise in a warm place. When well risen, stir down, grease your muffin cups, half fill each and set to rise again. When risen bake quickly.
LAPLAND CAKES.
MRS. CHARLES MASON, “ALTO,” KING GEORGE COUNTY, VIRGINIA.
A GREAT-GREAT-GRANDDAUGHTER OF THOMAS JEFFERSON.
_Contributed by her Daughter, Mrs. Edward Jacquelin Smith, Fredericksburg, Va._
Three eggs beaten very light and stirred in a pint of cream, then mix in 1 pint of flour, beating until perfectly smooth. Grease your shapes, pour in the batter and bake very quickly.
DUTCH TOAST.
MRS. W. H. PULSIFER, ST. LOUIS, MO.
One pt. of milk and 2 eggs, sweeten and add a little nutmeg. Cut in thin slices baker’s bread, dip in the custard and fry brown. Serve hot, and dust either powdered sugar or cinnamon over.
CORN BREAD.
_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._
To 4 eggs, 1 qt. of milk half sweet and half sour, butter the size of a walnut, and sufficient corn meal to make it the consistency of pound cake batter. A small teaspoon of soda dissolved in a little warm water, a little salt and a small quantity of brown sugar. Beat it well and bake in a quick oven in small earthen pans.
INDIAN AND FLOUR BISCUITS.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Take ½ pt. Indian meal, and pour boiling water on enough to moisten, then stir in two-thirds cup of molasses and a little salt. Let it stand until cool. Then stir in two-thirds cup of yeast and flour enough to mix with hands. Let it stand until it has risen.
RICE OR HOMINY BREAD.
FROM AN OLD PLANTATION NEAR CHARLESTON, S. C.
_Contributed by Miss Caroline Sinkler, Philadelphia, Pa._
Two cups of cold rice or hominy, softened with hot water, beat in 3 eggs light and add 1 cup sweet milk, 1 cup of flour, 1 spoonful butter. Bake in a buttered pan, and turn out when done. Serve with butter spread over it.
THIN CORN CAKES.
PHILADELPHIA, PA.
One cup of Indian meal, 1 cup of boiling water, 1 large tablespoon of butter, salt spoon of salt. Beat well 8 or 10 minutes, spread on tin sheets, and bake a rich brown.
EGGS.
SCRAMBLED EGGS.
_Contributed by Mr. Francis Rawle, Philadelphia, Pa._
Use only a silver chafing dish, and stir with a silver spoon. Let the eggs be broken in the chafing dish, but do not beat or stir them until they begin to get warm. Respect their integrity until the last. Do not put any butter in the dish until eggs have become heated. Use only best butter, one tablespoonful. Pepper and salt can be added at the beginning, or with the butter.
FRICASSEED EGGS AND ONIONS.
GODERICH, LAKE HURON.
_Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia._
Slice 6 hard boiled eggs. Cut a large onion (mild) in thin slices. Put them in a frying pan with 3 tablespoonsful of butter, and stir until delicately brown. Add 2 tablespoonsful flour; pepper, salt, and nutmeg if desired; cup rich milk. Stir and boil in a few minutes. Now add egg and set saucepan over hot water until eggs are reheated. Serve.
A LARGE OMELET.
FOR MRS. BURD, FROM HER AFFECTIONATE ELIZA POWEL, OCTOBER 13, 1810.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Beat 12 eggs, yolks and whites, to a froth, add 2 middling sized onions, handful of fresh parsley, chop very fine and mince. Beat these ingredients into the eggs, pepper and salt to your taste. Fry it in boiling hot butter, five minutes is long enough over a brisk fire. The eggs will form into a pancake in the frying pan; when done, double it lightly in half, and dish it up hot to your table. (The French frequently add a little garlic, or fresh leeks.)
CHEESE AND EGGS.
MARGARET CAMERON, GODERICH, LAKE HURON.
_Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia, Pa._
Soak 1 cup of dried bread crumbs in fresh milk. Beat into this 3 eggs, add 1 tablespoonful of butter and ½ lb. of grated cheese. Strew upon the top sifted bread crumbs, and bake in the oven a delicate brown.
EGGS DIVORCON.
MADE BY THE CHEF OF THE ARLINGTON HOTEL, WASHINGTON, D. C.
_Contributed by Mrs. James Anders, Philadelphia, Pa._
Have in a deep saucepan boiling water, with a pinch of salt, and have at hand one fresh egg, crack carefully not to break the yolk, and after poaching one minute and a half, lift off with a skimmer and lay on puree of onions, and spread over a tablespoon of Bearnaise sauce; the other egg must be fried, but with a knife see that you will fold the white right over the yolk. Cook for a minute, then remove and place on puree of spinach, spreading some tomato sauce over, and serve, so you have two different kinds of eggs.
SOUPS.
OYSTER SOUPS.
(These are old and tried receipts.)
Good oysters and plenty of them, being a necessary ingredient--unlike the penurious old lady in Fredericksburg, Va. (that home of hospitality and good living), who on one occasion was dispensing oyster soup from the head of her table. The oysters were few and far between. The old negro butler stood attention. With the personal pride they all felt in those days in whatever concerned their master and mistress, he grasped the situation, and as she used the ladle to find an oyster that had strayed, he bent over in his eagerness, forgot to whisper and said: “Dar one, misstis.”
OCHRA SOUP.
MRS. ETTING, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One-half shin beef, boil 6 hours, or until thoroughly done. Strain it, season with salt and white pepper and small white onion chopped fine; ¼ peck of ochras cut very thin, ¼ peck tomatoes, pared and chopped. Boil these in a sauce pan 2 or 3 hours, stirring them constantly with a large _wooden_ spoon, then pour them into soup, adding chopped parsley. Boil 2 or 3 hours.
BLACK BEAN SOUP.
_Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
One and one-half pint of beans if you do not soak them over night, 1 pint if you do, 1 teaspoon summer savory, 1 onion, if you like, a small bit of pork and boil with a beef bone, turkey or chicken bones. Put in your soup dish 1 lemon sliced, 4 eggs boiled hard and sliced, ½ tumbler wine, ½ of a large cup tomato catsup.
BEEF SOUP--(THE VERY BEST).
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Get a good shin of beef and break the bones well. Put on fire in 1 gallon of cold water and let simmer slowly for 6 hours, boil until scum ceases to rise, skimming well. Then add 2 turnips chopped fine, 2 carrots, 2 Irish potatoes, and in season ½ doz. ears of corn cut from cob adding cob and let remain until you thicken soup. Tomatoes and ochra are always the greatest improvement, 1 pint of each. The more tomatoes the better, either canned or fresh. Just before dinner thicken with about 1 teacup of flour well mixed with cold water. Browning the flour gives a better flavor. Boil a few minutes after adding flour.
BRUNSWICK STEW.
A TYPICAL OLD VIRGINIA RECEIPT.
_Contributed by Mrs. Junius B. Mosby, Richmond, Va._
Six quarts of water in an iron pot, 2 medium size chickens, 2 slices bacon. Boil until meat is falling to pieces. Take out and chop fine, putting meat and bones back in pot. Add 6 large tomatoes, 1 pint butter beans, 6 medium size onions, season with salt, red and black pepper to taste. After this has cooked for 1 hour, add 6 Irish potatoes cut in slices. One-half hour before serving add 6 ears corn with grain split, and ¼ lb. of butter. Best to cook in thick iron pot and constantly stir to prevent burning.
BOUILLON.
_Contributed by Mrs. Charles Broadnax Maury, Washington, D. C._
Six pounds of lean beef cut fine, 6 quarts of water and boil from four to five hours, then add 1 carrot, 1 turnip and 1 very small onion, and boil until carrot and turnip are thoroughly done. Take off fire and set aside until next morning, remove the grease and add white of 1 egg. Put on fire until heated, adding salt to taste, strain it, and put enough burnt sugar and water to color it like brandy.
TURTLE SOUP.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Put meat in a pot of water and boil. Cut one lemon and remove seeds, 1 potato, 1 onion, 1 can tomatoes, some bay leaves and parsley. Boil all together for 3 hours, brown 3 tablespoons of flour to which has been added a little of the soup and a little butter. After this is added boil slowly for 2 hours. Have in tureen a hard boiled egg chopped fine, slices of lemon and chopped parsley. Season soup with Worcestershire sauce and salt, then strain into tureen.
RECIPE FOR BLACK BEAN SOUP.
HARVEY’S RESTAURANT, WASHINGTON, D. C.
One pint of black beans or turtle beans, 1 small onion, 4 quarts of water, 1 small chicken, or ½ large one, or else 1 lb. beef and a slice of middling bacon. When the soup is nearly done chop up the meat which has been boiled in it. Season it with pepper and salt and make it into balls. Roll them in white of egg and dry them on the stove. When the soup is ready to be served, strain off the beans, add a wineglass of walnut or tomato catsup and a wineglass of good sherry with 4 hard-boiled eggs chopped and the meat balls to the soup.
PARKER HOUSE SOUP.
MISS RICE, PHILADELPHIA, PA.
_Contributed by Miss Josephine B. Meeks, Philadelphia, Pa._
Three quarts of beef stock, 1 carrot, 1 turnip, 1 beet, 2 small onions cut fine. Add to this 1 can tomatoes, or 3 quarts of fresh raw tomatoes. Boil all together 1 hour, then strain it. Put 5 oz. of butter in a pan, heat it until light brown, remove it from the fire and stir into it 5 tablespoons of flour, mix well and add it to the soup. Season with salt and pepper and add 1 dessertspoonful of sugar. Put soup on fire and stir it until it boils 5 minutes, skimming all the while.
MODE OF MAKING SARAH DAVIS’ WHITE DAHL SOUP.
GODERICH, LAKE HURON, CANADA.
_Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia, Pa._
One-half pint dahl, 3 pints cold water, 2 blades of celery or 1 teaspoon celery seed (tied in muslin), 3 sprigs parsley, 1 blade mace, ½ dozen pepper cones, 1 onion, 1 oz. flour, 1 oz. butter, ½ pint milk, 4 tablespoons of cream, salt and pepper to taste. Put cream in just before serving, and do not allow it to boil afterwards. Wash dahl, put into sauce pan with cold water, celery, parsley, mace, pepper cones and sliced onions. Boil one hour, or until dahl is soft. Rub through a sieve with a wooden spoon as much of pulp as possible, also liquid. Into an empty sauce pan put flour and butter. Rub together till smooth over fire and add milk, stirring well until it thickens. Add soup from the other vessel, season with pepper and salt and boil up once.
ONION SOUP.
AN OLD VIRGINIA RECEIPT.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Cut up 12 large onions. Boil them in 3 quarts of milk and water equally mixed. Put in a piece of fowl, or veal, and a piece of bacon with pepper and salt. When the onions are boiled to a pulp thicken with a large spoonful of butter mixed with 1 of flour. Take out meat and serve it up with toasted bread cut in small pieces in the soup.
CRAB SOUP.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Fifteen crabs thrown into boiling water alive. When cooked pick out the meat, stir it into 2 quarts of water in which a pound of bacon has been boiled. Add 1 pint of rich milk heated, to which has been added 2 well beaten yolks. Pour into crab soup, cook a few minutes without boiling. Season with salt and red pepper.
MUSHROOM SOUP.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
One cup of mushrooms, 1 cup of chicken stock, 1 cup of milk, 1 tablespoonful of corn starch, 1 teaspoonful of butter, yolk of 1 egg, ½ teaspoonful of salt. Wash the mushrooms thoroughly in cold water. Do not peel, cut them into thin slices (up and down with the gills). Put the milk and stock in a double boiler and when hot add the mushrooms and salt. Cook slowly about five minutes or until tender, then stir in the corn starch, which has been moistened with a little cold water. Cook several minutes, then add the yolk of an egg lightly beaten. Serve with croutons and the butter broken into small pieces. If desired, the soup may be pressed through a fine sieve just before the yolk of egg is added.
TURTLE SOUP.
_Contributed by Miss Charlotte Mitchell, New Orleans._
First make a stew of the turtle cut into small pieces and put in the pot with 4 tablespoons of lard. Let simmer, uncover pot and add 4 onions, 4 pods of garlic, parsley, thyme and pepper chopped fine. Let this fry for a few minutes, then add 1 can of tomatoes, soup meat and sufficient water for soup, and let all boil as with an ordinary soup. When ready to serve add ½ glass of sherry, thicken with a little flour, finally add slices of 1 lemon. This soup can be made browner in color by adding 4 tablespoons of well burnt sugar.
BLACK BEAN SOUP.
GRANDMOTHER HANNAH BURROWS.
_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._
One qt. of beans boiled until tender; add 1 qt. of tomatoes, boil two hours and strain. Add 1 tablespoonful corn starch, pepper, salt, 1 tablespoonful of butter and a few cloves. Just before serving add brandy and sherry to taste and a few slices of lemon.
GENERAL BURNSIDE’S CLAM SOUP.
_Contributed by Miss Annie Hammond, Providence, R. I._
Two qts. clams, 2 onions, 3 qts. water. Boil 2 hours and then strain. Scald 1 qt. milk thickened with a spoonful of flour, seasoned to taste. Chop the clams fine and remove the black out of the stomachs.
CALF’S HEAD SOUP.
GRANDMOTHER LARNED’S RECEIPT--AN OLD RHODE ISLAND RECEIPT.
_Contributed by Mrs. Frank A. Brastow, Haverford, Pa._
Boil the head and put in 8 quarts of water till the meat separates from the bones. Tie up in a bag a handful of summer savory, ½ the quantity of sage, 2 tablespoons of allspice, 1 of cloves, 2 large onions and a little mace, and boil in soup. Strain out the bones and let it stand over night. Skim off all the fat, cut the meat in small pieces, put in 2 teaspoons of black pepper. A little cayenne a little while before it is done. Rub ¼ lb. of butter with 3 tablespoons of flour quite smooth and let it boil 2 minutes. Add a pint of port wine and give it another boil.
RICH BROWN SOUP.
_Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
Take 6 lbs. of the lean of fresh beef cut from the bone, stick it over with 4 doz. cloves, season with a teaspoon of salt, the same of pepper, the same of mace and a grated nutmeg. Slice ½ doz. onions, fry them in butter, chop and spread them over the meat. After you have put it in the stew pot, pour in five quarts of water and stew very slowly five or six hours. When the meat is dissolved into shreds, strain and return the liquid to the pot. Add 6 wineglasses of claret or port wine. Simmer again slowly for about half an hour. When the soup is reduced to 3 quarts it is done.
CRAB SOUP.
MRS. LEWIS MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 1 full grown fat chicken, cut it up in small pieces and put it bones and all into a gallon of cold water. Let it boil slowly until reduced to 2 quarts. Then strain it and return it to the pot adding 1 tablespoon of salt, 1 teaspoon black pepper and a pod of red pepper. Take 2 doz. large fresh crabs, pick all the meat carefully and add to soup. Let it boil up and add ½ lb. of sweet butter rubbed with a tablespoon of flour. When it comes to a boil again add 1 pint of sweet cream and 1 pint of milk. Let it boil once and serve.
CHICKEN SOUP.
Wash 1 large chicken, cut up in pieces carefully removing all skin and fat; place over fire in 2 quarts of water adding 1 lb. of bacon, 1 large onion chopped fine, some pepper and salt, a few blades of mace, a handful of parsley.
CLAM SOUP.
MRS. JOHN MARKOE, PHILADELPHIA (1820).
_Contributed by Mrs. William Ruckman Philler, Philadelphia, Pa._