Chapter 4

1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder, enough cold water to make a stiff dough. Roll-out pastry. Cut with biscuit-cutter twice as many pieces as you have apples. Peel and core the apples. Put one round of pastry on one end of the apple. Fill the core-hole with sugar, cinnamon and a piece of butter. Put another round of pastry on so that the edges meet. Bake slowly three-quarters of an hour. This will make nine or ten dumplings.

=Apple Pudding.=

Boil 6 tart apples, after paring them as for sauce, remove from fire, sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in 1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup sugar. Serve with hard sauce.

=Apple Souffle.=

1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar, whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg and yolks of eggs, well-heated. When this is cold, add the well-beaten whites to the mixture. Butter a 3-pint dish and turn the souffle into it. Bake thirty minutes in a hot oven. Serve immediately, with any kind of sauce.

=Apple Pan-dowdy.=

Pare, core and slice 5 apples, and put in a pudding-dish, with a little water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the cover into the apples at last.

=Apple Sago Pudding.=

Pare and core the apples, put sugar and cinnamon in the holes. Take as many tablespoons of sago as you have apples. Mix it with a little cold water and turn in as much boiling water as will fill the dish. Stir till it thickens, then cover up for two hours, and let it thoroughly swell, then pour it over the apples, and bake about three hours. Sugar and cream for sauce.

=Sponge Pudding.=

Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir until thick and smooth, being careful not to let it become lumpy. Remove from fire, and when cold, add the yolks of 8 eggs, beaten very lightly; lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish standing in hot water.

SAUCE.--The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a cream. Add the whites, and turn over the whole 4 tablespoons of boiling cream or milk, and flour. Add wine, if you wish.

=Boston Thanksgiving Pudding.=

2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the day before using. Do not put the raisins in until it commences to thicken, and stir occasionally the first two hours after the raisins are in. Before serving the next day, set the tin in boiling hot water long enough before dinner to have it hot. Cold sauce.

=Blackberry Pudding.=

Take baker's bread and cut away the crusts, butter, and slice rather thick, lay 1 layer of bread and then cover with blackberries and some of the juice (which has been stewed with a little sugar), then more bread and more berries. Over the top throw a glass of wine. Serve with hard sauce.

=Rennet Pudding.=

Buy a rennet from the butcher (it is the stomach of a very young calf). Wash it thoroughly, and cut it in small pieces. Put it in a quart jar, and fill with sherry wine. When wanted to use, heat a quart of milk to blood-heat, and put it in the dish in which it is to remain. Stir in 1 tablespoon of the wine water, grate a little nutmeg over the top, and put in a cold place. Very good for invalids, and makes a nice dessert, with fresh berries.

=Chocolate Pudding.=

1 pint milk, 3 sticks grated chocolate, boil until thick, then set away to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons sugar, beat sugar light with the yolks, and to this add 1 cup cracker flour, 1 teaspoon vanilla, and the whites, last. Put all this in the chocolate, and let boil one and a half hours in a well-buttered form. Serve with whipped cream.

=Apricot or Peach Pudding.=

Butter a pan thoroughly and dust well with cracker flour, and put a row of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten together with a cup of powdered sugar. Beat in a pan of boiling water twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and 1 teaspoon vanilla and a pinch of salt. Put this mixture over the apricots or peaches, and bake three quarters of an hour.

ICE CREAM.

=Ice Cream.=

2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezer five minutes to become thoroughly cold. To make it extra light, beat the whites of 2 eggs to a stiff froth, and add just before the cream is frozen. This should freeze in twenty minutes, and will make one gallon of cream.

=Banana Ice.=

6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water. Pour hot water over the sugar and lemon juice, and stir until it is dissolved. When cool add peaches and bananas sliced thin, and let stand two hours; then strain through fine sieve, so nothing is left but liquid. Then freeze.

=Lalla Rookh.=

Cut in small pieces stale sponge cake or lady fingers, a few macaroons, some French cherries and apricots (glace), and mix all together. Make a custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful for a sauce, and add to the remainder 1/4 ounce of gelatine. Put the mixture of cake and fruit in an ice cream mold and strain the custard over it, and place it in the freezer, as you would ice cream.

SAUCE.--Add to the cup of custard reserved 1/2 pint of whipped cream, and vanilla to taste.

PRESERVES AND JAMS.

=Orange Marmalade--No. 1.=

To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel until you can run a wisp through it. Peel the others and divide all into sections; remove the seeds and stringy parts, and cut into small pieces. Grate the yellow rind of 2 of the lemons and squeeze the juice of all, which add to the orange pulp. When the orange peel is tender, remove the white part with a sharp knife, and shred the yellow part very fine with scissors. Add this to the mixture and weigh, and allow an equal weight of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty minutes (a steady boil), stirring constantly, as it burns very easily.

=Orange Marmalade--No. 2.=

4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges and lemons in water over night, previously slicing them in very thin, small pieces. Cook till soft. After partially boiled away, put in the sugar. This quantity makes twelve or fourteen glasses.

=Fig Jam--No. 1.=

2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the juice of the oranges and lemons; also the finest of the pulp and the rind of 1 orange, shredded, as for marmalade. Boil the figs, juice and rind for half an hour, then add 1 pound sugar to each 2 pounds of figs, and boil another half hour. Cover when hot.

=Fig Jam--No. 2.=

6 pounds figs, 3 of sugar, 2 lemons, sliced, 1/2 cup sliced green ginger root. Boil three hours.

=Apricot Jam.=

Pour boiling water on fruit; peel and throw into cold water. Chop the blanched nuts of the stones and add to the fruit (2 nuts to each pound). Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteen minutes. Put in bowls or glasses, and seal air tight.

=Isabella Grape Jam.=

Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar to each pound of fruit. Then boil as for jelly.

=Currant Jelly.=

1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes to a boil; add sugar, and boil four or five minutes.

=Pineapple Preserve.=

Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruit and sugar on together, and when it comes to a boil let it cook twenty minutes.

=Preserved Grapes.=

Eight pounds will make one dozen and a half tumblers. To the grapes put an equal weight of sugar; then squeeze the pulp from the skin. Cook the pulp a few minutes and rub through a wine sieve to separate the seeds. Cook skins in the same water until soft (if you have no water left in the kettle, add some); skim them out and put in sugar. When it begins to cook put in pulp and skins, and cook slowly until they jelly. It should form a moderately stiff jelly.

=Brandy Peaches.=

If possible procure "Morris White" peaches. Peel very carefully and throw into cold water to keep them white. To 6 pounds of fruit allow the same weight of sugar; make a syrup of 2 pounds of the sugar and cook peaches very slowly until tender. Lay them on a platter to cool. Then add the remainder of the sugar and make a rich syrup; remove from fire and let it cool a little. Place the peaches in jars. To every 2 cups of syrup add 1 of perfectly white brandy, and pour over the peaches.

PICKLES.

=Cucumber Catsup.=

3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1 tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse radish, 1 pint vinegar. Bottle for use.

=Tomato Catsup--No. 1.=

1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer slowly three or four hours. Let cool, then add 1 pint of vinegar and 1 bottle brandy. Bottle and seal tight.

=Tomato Catsup--No. 2.=

2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard. Mix and rub these thoroughly together, and stew them slowly in 1 pint of vinegar three hours. Then strain the liquor through a sieve and simmer it down to one quart of catsup. Bottle and cork tight.

=Cucumber Pickles.=

Soak the cucumbers in strong brine over night; in the morning scald a few at a time in a little vinegar, covering tight and stirring often. As they are done, put in bottles, with one or two peppers in each one, and pour over the following scalding vinegar and seal: To 3 quarts of vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick cinnamon, half the quantity of whole cloves, and a small piece of alum.

=Sweet Pickled Figs.=

To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart vinegar, a small handful of whole cloves, and boil five minutes. Remove and set away to cool. The second day the syrup must be drained off and poured over figs boiling hot; let them stand two days more, drain off syrup and heat again. Just before it boils put figs in and let all boil up together. Put in air-tight jars. Sugar for sweet pickles should always be rich brown sugar.

=Sweet Pickled Peaches.=

7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce cinnamon; 3 cloves in each peach. Make the syrup and cook peaches till tender; boil down syrup and pour over the peaches.

=Sweet Tomato Pickle.=

To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds sugar. Boil slowly until thick, then add a scant quart of vinegar, 1 teaspoon each of ground mace, cloves and cinnamon, and boil slowly again until thick.

=Watermelon Pickle (Sweet).=

Pare the melon, cutting away all of red portion; cut in fancy shapes. Salt in weak salt and water over night. In the morning rinse in cold water; add lump of alum as big as a small egg to 1 gallon cold water. Put the melon in the cold water and after it comes to a boil, boil ten minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this boil, then add fruit, cook until clear and you think it is done; seal up in jars and keep at least two weeks before using.

=Oil Pickles.=

100 small cucumbers, 3 pints small white onions. Slice all together and put layers of cucumbers and onions, with salt between. Let stand two hours, and drain off the brine; then add 1/4 cup each of white mustard seed, white pepper and celery seed, 2 cups olive oil, and alum size of a walnut, dissolved in vinegar. Cool with vinegar and put in jars.

=Vermont Pickles (Cucumbers).=

The first day make a brine strong enough to bear an egg, and pour boiling hot on the pickles; cover and let them stand twenty-four hours. The second day drain from the brine and make alum water boiling hot to cover them well, allowing a piece of alum the size of an egg to every hundred pickles. Cover tightly again for twenty-four hours. The third day drain from the alum water and cover with boiling hot vinegar, in which let them stand for one week. Then heat your vinegar boiling hot again, and add the following spices, etc., to every hundred: 1 tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1 cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak leaves in the bottom of your firkin, or jar, then a layer of pickles and spices, then leaves again, and so on until full, covering the top with the leaves, and pouring the boiling vinegar over all. They will be ready to use in two weeks, and will keep two years. The oak leaves are very essential for their astringent qualities.

=Tomato Soy.=

Cut green tomatoes in slices, and to every 16 pounds add 4 quarts vinegar, 5 pounds sugar, 1/2 pound white mustard seed, a teacup of flour of mustard, mixed with a little vinegar, 1-1/2 pound onions, cut very fine, 1/2 ounce of mace, 2 of cinnamon, 1 of allspice, 1/2 ounce of cloves, 5 of salt, 1/4 pound of black pepper, 1/4 pound of celery seed. Grind up all the spices except the celery and white mustard. Put all in a kettle and boil for one hour and a half.

=Peach Chutney.=

6 pounds peaches, 2 of sugar, 1 of raisins, 1/2 of salt, 1/2 of green ginger, 1/4 of mustard seed, 1/4 of red chilies, 2 quarts vinegar. Pare and slice peaches; stew until soft in 1 quart vinegar. Boil sugar and the other quart of vinegar into a syrup; add the seedless raisins chopped fine; mustard seed washed, dried and crushed; when dry, chopped chilies without the seeds, chopped ginger, salt and a little garlic. Boil all together twenty minutes. A very fine sauce.

=Cucumber Sauce.=

Wash 3 medium-sized cucumbers; grate peel and all and pour off some of the extra liquid. Add 1 tablespoon each of white pepper, salt and horse radish; lastly add 1/2 pint of vinegar. This is very nice, and will keep any length of time.

GENTLEMEN'S CORNER.

=Champagne Punch.=

To the juice of 20 lemons add 1 pound powdered sugar. To every quart of this solution add 1 quart rum, 1 of brandy, 1 of champagne. Dilute with ice to suit the taste. This is extra fine.

=A Delicious Punch.=

1 bottle XXX brandy, 1 bottle port wine, 1 bottle Jamaica rum, 1 bottle tea (oolong the best), juice of 8 lemons, rinds of 2, 1/2 bottle curacao, 3 cups fine sugar, put lemons, rinds, sugar and tea together, and strain; add to the liquor; bottle. The above is called the stock. To each bottle of the stock add 3 bottles of soda and about 5 pounds of ice. Imported liquors should be used. This is enough for twenty people.

=Fort McDowell Egg Nog.=

1 egg and about 1/2 pint of milk to each person. A teacup of sugar to every quart of milk, and 1/2 pint of best brandy. Beat the yolk, add the sugar, and beat till it is a froth like cake; then add the brandy, then the beaten whites, then the milk. Whipped cream in place of the milk is very nice, or half in half. The whites of the eggs should be well beaten.

=Loyal Legion Punch.=

3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1 dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine apples, 10 pounds sugar, 3 bottles champagne (added when served).

The above is for 100 persons. Smaller quantities in same proportion.

=State of Schuylkill Punch.=

(_A Punch of Colonial Days._)

1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaica rum, 9 quarts of water and ice, 1/4 pint of peach brandy, 3-1/2 pounds of sugar. Dissolve the sugar in a little water, add the lemon juice, then the liquor and also 2 quarts of water and a large piece of ice. Let this brew two hours or more.

This will make about 13 to 15 quarts. Smaller quantities in same proportion.

CANDIES AND NUTS.

=Almond Creams, Walnut Creams, Chocolate Creams.=

To the white of 1 egg add an equal quantity of cold water, stir in 1 pound confectioner's sugar, flavor with vanilla, and stir with the hand until fine, then mold into small balls, and drop into melted chocolate. For walnut creams, make cream as above, and mold into larger balls, placing 1/2 an English walnut on either side. Also, for almond creams, the same cream as above, and cover the blanched almonds with it, forming them into balls and rolling them in granulated sugar.

=Chocolate Creams.=

1 cup water to 3 of white sugar, boil till it thickens when dropped in cold water, put Baker's unsweetened chocolate in a bowl without water, and place it in a pan of water upon the stove. When the sugar is ready for removal, turn it upon a marble slab, stir till it becomes thick, then knead till stiff enough to form into balls. Place on a plate till cold. Drop the balls in the chocolate, and remove with a fork to a sheet of buttered paper.

=Chocolate Caramels.=

1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty minutes.

=Huyler's Caramels.=

1/2 package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1 cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour in pans and cut in squares.

=Molasses Candy.=

2-1/2 cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter the size of a walnut. Boil twenty minutes briskly and constantly, stirring it all the time. Pull until white.

=Cocoanut Candy.=

1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut. Stir till boiled to a flake. Put in buttered tins, and cut in squares, when cold.

=Cream Candy.=

1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as molasses candy, but do not stir. Work in vanilla as you pull it.

=Nut Candy.=

2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white, adding nuts and vanilla. Spread on tins to cool. Cut in squares.

=Peppermints.=

3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes. Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachm of oil of peppermint. Beat until cool enough to drop on buttered plates, the size of a dollar.

=Vinegar Candy.=

2-1/2 cups sugar, 1-1/2 of water, 1/2 of vinegar. Do not stir. Cool quickly and pull.

=Butter Scotch.=

1 cup molasses, 1 of brown sugar, 1/2 of butter. When nearly done, add a little grated nutmeg, and if wished to be pulled, a pinch of soda.

=Corn Candy.=

Pop the corn, pick out all that is good, and pound it a little, just enough to crack it. Boil about 2 teacups of molasses and a little sugar, with a piece of butter, size of a walnut. Then (when the mixture is boiled about as much as for candy), stir in the corn, and pour into buttered tins.

=Orange Drops.=

Grate the rind of 1 orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid, then stir in confectioner's sugar till it is stiff enough to form in balls the size of a small marble.

=Honey Candy.=

3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for pulling.

=Taffy--No. 1.=

1/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cup milk, piece of butter the size of an egg, flavoring. Boil twenty minutes. Cool and mark off in squares just before it is cold.

=Taffy--No. 2.=

6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without stirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda, dissolved in hot water. Season with vanilla, and pull.

=Everton Taffy.=

1-1/2 pounds brown sugar, 3 ounces butter, 1-1/2 tea-cups cold water. Boil all together, with the rind of 1 lemon, adding juice, when done.

=Salted Almonds.=

First shell, then pour boiling water over them, remove skins, put in baking-pan with small pieces of butter, stir frequently with spoon, just before brown, sprinkle with salt, and when brown remove from oven.

=Salted Almonds, with Oil.=

First blanch the almonds, then throw them, a few at a time, into a sauce-pan of boiling sweet-oil; as soon as brown enough, take them out and put them on brown paper to absorb the surplus oil; sprinkle with salt.

INDEX.

BREAD-- Apple Biscuit, 41 Breakfast Gems, 39 Brown Bread--No. 1, 37 " " No. 2, 37 " " No. 3, 37 Buns, 40 Coffee Cake, 39 Corn Bread--No. 1, 38 " " No. 2, 38 " " (rice), 39 Corn Meal Muffins, 39 English Muffins, 38 French Rolls, 40 Graham Rolls, 40 Hominy Cake, 41 Huckleberry Cake, 41 Muffins--No. 1, 37 " No. 2, 38 " (raised), 38 Parker House Rolls, 40 Rice Bread, 39 Waffles, 41

BREAKFAST DISHES-- Bananas, 12 Baked Beans, 13 " Eggs, 11 " Peppers, 12 Eggs (au miron), with Asparagus, 12 Fish Balls, 13 Omelet, Baked--No. 1, 11 " " No. 2, 11 " Bread, 11 " Corn, 12 Potatoes, with Cheese, 13 Vermicelli, 13

CAKE-- Almond Drop Cake, 43 Angel Cake, 43 Apple Cake (in layers), 47 Bread Cake, 55 Chocolate Cake--No. 1, 45 " " No. 2, 45 " " No. 3, 46 " Loaf Cake, 46 " Caramel Cake, 46 Coffee Cake, 53 Cold Water Cake, 49 Cookies, Boston, 53 " Fruit, 53 " Molasses, 54 " Hearts and Rounds, 54 " Hermits, 53 " Rich, 54 " Scotch, 53 Cream Cakes--No. 1, 43 " " No. 2, 43 " " No. 3, 44 " Puffs, 44 Crullers, 54 Dark Cake, 52 Delicious Cake, 48 Doughnuts, 54 Feather Cake, 48 Federal Cake, 50 Fruit Cake--No. 1, 52 " " No. 2, 52 Gingerbread, 55 " Molasses, 55 " No. 1, 55 " No. 2, 55 " Sugar, 55 Gold Cake, 49 Harrison Cake, 50 Ice Cream Cake, 44 Jelly (for cake), 47 Lemon Honey (for cake), 56 Lemon or Orange Jelly Cake, 46 Lincoln Cake, 50 Marble Cake, 49 Molasses Plum Cake, 51 One, Two, Three, Four Cake, 51 Plain Spice Cake, 52 Pound Cake, 50 Pound Sponge Cake, 50 Pork Cake, 55 Quick Icing (for cake), 56 Rose Cake, 48 Silver Cake, 49 Snow Cake--No. 1, 48 " " No. 2, 48 Snow Tea Cakes, 52 Sponge Cake--No. 1, 51 " " No. 2, 51 Sponge Cake, Aunt Sharlie's, 50 Sponge Cake to roll, 51 Sunshine Cake--No. 1, 47 " " No. 2, 47 Victoria Cake, 50 White Cake, 48 White Cake (a delicious), 48 White Mountain Cake, 49

CANDIES AND NUTS-- Almond, Walnut or Chocolate Creams, 87 Butter Scotch, 89 Chocolate Creams, 87 Caramels, Chocolate, 87 " Huyler's, 88 Cocoanut Candy, 88 Cream Candy, 88 Corn Candy, 89 Honey Candy, 89 Molasses Candy, 88 Nut Candy, 88 Orange Drops, 89 Peppermints, 88 Taffy--No. 1, 90 " No. 2, 90 " Everton, 90 Vinegar Candy, 89 Salted Almonds, 90 Salted Almonds (with oil), 90

CREAMS-- Banana Cream, 60 Bavarian Cream with Peaches, 61 Champagne Jelly, 61 Charlotte Russe, 61 Coffee Bavarian, 60 Coffee Jelly, 61 Duchess, 59 Lemon, 60 Pineapple, 59 Russian, 59 Spanish, 60