NYPL RESEARCH LIBRARIES
3 3433 07736262 6
The Way to the Heart
fSjMa to tlje
A COLLECTION OF
TESTED VIRGINIA RECIPES
PREPARED AND ARRANGED BY
CARRIE PICKETT MOORE
Many men of many minds
Is a rhyme of olden times ;
But the minds of men to-day
*To good cooking find a 'way.
RICHMOND, VIRGINIA
WHITTET & SHEPPERSON, PUBLISHERS AND PRINTERS
Nineteen-Five
COPYRIGHT
BY
CARRIE PICKETT MOORE,
1905*.
.
• «
f
PREFACE.
The following recipes have been tested, and I have found
them correct in every proportion ; also, mixing and serving.
They are a collection of old Virginia recipes, many of them
handed down and used for three generations. Having tried
them, I feel justified in recommending them to the public as
being safe and sure, that is, if the rules are carefully followed
for mixing and preparing the dishes. All of them are not my
own, some having been given me by old friends, but I have
used them so successfully that I feel they belong to me by right
of long usage. I trust the housekeeper into whose hands this
little book may fall will find it a help to her, and that in the
future it will make cooking a pleasure and not a care.
CONTENTS.
PAGE.
Soups, ..... 9
Oysters, . 15
Meats, . 19
Breads, . . . . . . ... . . 25
Sauces and Catsups . . 33
Pickles and Preserves. . -39
Vegetables; . . -59
Pies, ... 67
Puddings, . 75
Cakes. ... .... . . . -85
Cream, Jellies, etc., . . . . . 105
Salads, . . . . . 117
Various Dishes, . 125
Candies, .... . . 133
Beverages, ....... . 139
Miscellaneous, . . 145
Index, 149
SOUPS.
" Cookery is become an art, a noble science."
— B art nn.
Tested Virginia Recipes.
SOUPS.
We all know what makes the basis of a good soup. If we
have a quart of well-made stock we can have a soup of the best
kind in an hour's time. This stock can be made the day before
using, and while hot poured into an earthenware bowl to cool ;
when cold, skim the fat that has caked on top, and you can
then add what vegetables are required.
Stock is simply the foundation, and is made by boiling a
shank of ham, or the trimmings from joints and cutlets, slowly
in clear water until all the juice has been extracted. Slow boil-
ing insures the results we look for. Remember that after the
vegetables are added you must boil one hour, no more, season
and serve at once.
Vegetable Soup.
Put a loc. shank of beef in 6 quarts of water; boil for 3
hours. Then add 3 carrots cut in dice; boil another hour; then
add a can of tomatoes, 4 pods of okra, 4 Irish potatoes, a can
of corn - - or 4 ears of corn - - i onion, pepper and salt, and boil
half an hour more. Drop a bunch of herbs in the pot just before
taking from the fire.
Noodles for Soup.
Take the yolks of 2 raw eggs, mix with flour enough to roll
a stiff dough, roll into a thin sheet, sprinkle with flour and roll
again. Cut into threads and drop in the boiling soup; just
cook through. This makes enough for soup from I chicken.
io TESTED VIRGINIA RECIPES.
Potato Soup.
One dozen large mealy potatoes, 2 onions, I pound salt pork,
3 quarts water, i tablespoon of butter, I cup of milk, I egg.
Chop the onion. Boil the pork in the water for an hour and
a half. Strain. Have potatoes peeled and sliced. Throw into
the pot with onion, cover and boil 45 minutes, stirring often.
Beat into the egg the butter; add this to the soup, and stir
well while it heats to a final boil. Serve at once.
Chicken Soup.
Dress and cut up a chicken. Boil it in 3 quarts of water
until all the nutriment has been extracted, then add noodles
and i tablespoon of rice. Flavor with celery seed, salt and
pepper.
Chicken Jelly.
One chicken simmered in i quart of water until only i pint
remains. Season with salt. Strain the juice from the chicken,
and when cold skim off all oil that has formed over the top.
If preferred hot, set in a pan of boiling water over the fire until
thoroughly heated, and then serve.
Cream of Celery Soup.
Cut in small pieces the outside from 12 or 14 stalks of
celery- -save the inside for table use. Cover the bits with
i pint of cold water; bring' to the boiling point and simmer
half an hour. Drain and pass through a colander, using as
much celery as will press through. Add to this i pint of milk.
Put the whole into a double boiler and allow to heat. Rub
together i tablespoon of butter and 2 of flour, and stir carefully
into the soup. Stir and cook until smooth. Add a dash of
celery salt, i of pepper, and serve.
SOUPS. ii
Split Pea Soup.
Take a quart of split pease and add 2 quarts of water. Let
them boil until you can mash them through a colander, leaving
rhe hulls separate. Put the soup on the fire again, with a
generous slice of salt pork; if the pease are too thick for a
second boiling, add a little hot water. Boil for I hour. Just
before serving drop in I ounce of butter. Season with pepper
and salt, beat well, and turn into a steaming tureen.
Brunswick Stew.
The secret of a good Brunswick stew is long, slow boiling.
It should be started early in the morning and allowed to boil
for several hours. Take 2 good-size squirrels, 3 quarts of cold
water, i onion, and a strip of bacon- -not pork- -and put them
on to boil. It should boil 4 hours, unless the squirrel is very
old and tough, in which case boil longer. When the meat has
left the bones, remove the pot and pick out every piece of
bone and skin, leaving the meat in shreads. Add to this stock
6 ears of corn cut from the cob, I quart of ripe tomatoes, i
quart butter beans, 4 large Irish potatoes, and the juice of i
lemon. Let this cook for another hour, stirring well to keep
from burning. It should now be thick enough to eat with a
fork, and is ready to serve. Add i tablespoon of Worcestershire
sauce before serving.
Mock Turtle Soup.
Have your calf's head well cracked, and then remove the
brains. After soaking in clear water, put it in the pot with a
large onion and enough water to cover it. Add boiling water
as the water boils down. Cook until the meat falls from the
bone. Strain the liquor and throw the meat in it. Season to
taste with pepper and salt, and add a dash of ground allspice.
12 TESTED VIRGINIA RECIPES.
cloves and mace. Heat well again, as it cools while straining.
Put 4 tablespoons of browned flour with 4 ounces of butter,
and make force meat balls with i pint of veal chopped fine ;
add a little thyme, salt and pepper. Fry brown and let them
cool. Chop fine 4 hard-boiled eggs and put them in the bottom
of the tureen, drop in the balls and pour the soup over them.
\\ hen the soup comes off the fire add i tumbler of port or
claret and serve at once.
OYSTERS.
Why, then, the world's mine oyster,
Which I with sword will open."
— Shakespeare.
OYSTERS.
Fried Oysters.
Take firm, fresh oysters and cleanse them well ; dry and
sprinkle with salt and pepper. Place 2 or 3 together, unless
they are very large ; dip in a well-beaten egg", then in cracker
dust, and fry in smoking hot lard. Garnish with points of lemon
and parsley.
Scalloped Oysters.
After cleaning the oysters, drain and place on a dry cloth
while you prepare the following: Make a cream gravy of I
pint of milk, 2 tablespoons of flour and I tablespoon of butter.
Use fancy shells to bake them in. Place a layer of oysters and
then one of bread crumbs until the shells are well filled- -they
should hold about 6 or 7 large oysters ; sprinkle bits of celery
and butter over the top, and pour over the whole 2 tablespoons
of the cream dressing. Dust the top with crumbs and bake a
delicate brown.
Pigs in Blankets.
Get the largest oysters possible and drain them from the
liquor, discarding the small ones. Place 2 together, and wrap
around them a long thin slice of bacon. After all the oysters
have been dressed, fry the little pigs just as you would an
ordinary slice of bacon. Serve on toast garnished with parsley.
Pickle Oysters.
Two quarts of oysters, 2 teacups vinegar, i tablespoon whole
allspice, a few blades mace, i lemon, the peel from i orange,
i pod red pepper, salt to taste. Slip the oysters through your
16 TESTED VIRGINIA RECIPES.
fingers, removing all bits of shell that cling to them, and strain
the liquor well. Throw them together again and stew until
the oysters curl ; strain and throw in ice-cold water to plump
them, changing the water twice. As they cool drain all water
from them and drop in a stone jar. Put the vinegar, spice, peel
and pepper to the hot juice and allow them to come to a boil;
slice the lemon and chop the pepper pod in small pieces, and
mix with the boiling liquor. Remove from the fire, and when
lukewarm pour over the oysters and cover with a cloth. Good
in 36 hours. If not sour enough, add a little more vinegar.
Raw Oysters.
Oysters must be kept in a very cold place before opening
them; but never allow them to freeze, for once frozen they
quickly turn sour and are useless. They should be opened on
the deep shell, so as to better preserve the liquor, the stabbing
knife run under them and the shells placed on ice for a few
minutes before serving. Arrange 6 shells on every plate, with
a half lemon and a spoonful of grated horse-radish. Serve with
anv small cracker or a nice salt wafer.
MEATS.
" Some books are to be tasted, others to be
swallowed, and some few to be chewed
and digested." —Bacon.
MEATS.
Scotch Collops.
Take I pound of chopped beef and mix with it i chopped
onion, a little pepper and salt, and put it in a frying pan. When
the meat has cooked through, thicken the gravy with a little
browned flour, and serve on a flat dish, garnished with fried
potato balls.
Beef Balls.
Run through a meat chopper enough beef to make I pint.
Add a little parsley, a sprig of thyme, I onion minced fine, I
cup of fine bread crumbs, I well-beaten egg, pepper and salt.
Make into small balls, roll in a beaten egg, then in cracker dust,
and fry.
To Boil a Ham. •
Any good ham can be improved by being cooked in the
following way : Cover the ham well with water and add 2
pounds brown sugar and half cup of Worcestershire sauce. Boil
slowly half hour for every pound of meat, and let ham cool in
the water. The next day cover the top with crumbs, sprinkle
with pulverized sugar, and baste with cider while it bakes a
rich brown.
To Stuff a Ham.
Boil an old Virginia ham (after soaking overnight) half an
hour for every pound of meat. Take out of the water and place
on a large dish, bringing the bone side on top. While hot take
out all bone and remove the skin carefully. Turn the opening
dowrn and allow it to stand until the next day. What juice
runs from it save for the filling. Now take an apple-corer and
20 TESTED VIRGINIA RECIPES.
bore small holes through the whole ham, saving what conies
from it. Fill the holes and the place where the bone came from
with the following: Grate 4 5-cent loaves of baker's bread,
using only the soft part; add to this i bunch of parsley, i
bunch thyme, i onion, i teaspoon of sugar, 2 heaping teaspoons
ginger, 4 teaspoons celery seed, 2 teaspoons mustard, 2 tea-
spoons black pepper, i cup of drippings or butter and the ham
that comes from the holes. Work the whole of it into the
crumbs. Stuff every available place, and what stuffing is left
work into the fat on top. The amount can easily be used,
although it seems a great deal when you start to work rilling it.
Place the ham on a flat pan and rub the top with the white of
an egg and bake. This should be kept several days before using
to allow the seasoning to go all through the meat.
Ham Balls.
Take cold ham and chop fine. To every pint of ham add i
pint of bread crumbs and 4 well-beaten eggs, salt and pepper
to taste. Mix well and shape in little balls the size of an egg.
Dip in egg and fry as you would a croquette. Dress the dish
with potato chips and lettuce leaves.
Breaded Chops.
Take i tablespoon of butter and melt it, place in the pan
with what chops you wish to bread, sprinkle with salt and
pepper, and let them soak in the butter while you beat the eggs.
Dip each chop first in the egg, and then in the cracker dust,
and broil over a slow fire to prevent burning. Place on a dish
and pour over them a gravy made of i teacup of hot water,
i teaspoon melted butter, i tablespoon of milk, pepper and salt.
The flour must be browned for the gravy. Serve with French
pease and garnish with cubes of fried potatoes.
MEATS. 21
A Sweet Lamb Stew.
Take what cold meat you have left from the boiled mutton
of the day before, and cut it into pieces about an inch square.
To 3 quarts of chopped meat put i quart of water, and heat
well. When hot add i cup preserved plums or damsons, 3
large pickled cucumbers and a dash of red pepper. Boil 10
minutes, and if the gravy is too thin, thicken with a little
browned flour. It is now ready to serve.
Fried Chicken.
Prepare the chicken the day before and place on ice until
ready to cook, sprinkling a little salt over it. Make a batter
of i quart of flour, 2 well-beaten eggs, i ounce of butter, and
enough milk to make a thick batter. \Vipe the chicken dry
and dip each piece in the batter and fry a golden brown. Serve
with mush cakes, fried until they are crisp and yellow.
Mush Cakes.
Sift i pint of meal with a little salt in it. Beat i egg and
a piece of butter the size of a wralnut, and i good teaspoon of
lard into it. Add enough milk to make the meal hold together,
and shape in a long roll. Place on ice until chilled, and then
cut into cakes and fry.
Pressed Chicken.
Quarter a fowl and simmer until tender ; remove all skin
and bone and cut very fine. To the liquor, freed of all fat and
boiled down until only I cup remains, add ^J of a box of granu-
lated gelatine, soaked in i cup of cold water. Heat and dissolve.
Season with salt and pepper and 2 tablespoons of Worcester-
shire sauce. Add the chopped meat and mix well. Pour into
oblong moulds and decorate with sliced hard-boiled eggs. Set
ft
on ice to harden.
22 TESTED VIRGINIA RECIPES.
Chicken Fritters.
Cut left-over chicken into small pieces ; season with salt
and pepper. To every cup of minced meat allow y2 cup of
cream, i egg and enough flour to make a batter that will hold.
Fry and serve as a luncheon dish.
Chicken Fried with Cream Gravy.
Cut chicken in the usual way for frying. Salt, pepper and
flour them, and fry a delicate brown. Remove from the pan,
strain the grease to get rid of all burnt pieces, and add a cup
of sweet milk to it, and allow it to stew 5 minutes. Thicken
with a little flour and pour over the chicken just before serving.
Stuffing for Fowls.
Chop fine y2 pound beef suet; mix with it I pound of bread
crumbs, 3 sprays parsley, I teaspoon of thyme, y2 onion chipped,
and 2 wrell-beaten eggs. This makes an excellent stuffing for
fowls of any kind.
Stuffing for Ducks.
In roasting ducks, fill the bread dressing with onions and
celery, add a tablespoon or two of creamed Irish potato. This
makes it light and fluffy. Roast as usual, and place a large
bunch of curly parsley under one end, surrounding the rest of
the dish with halves of blood oranges that have been pulled
apart and laid back in the cups. Serve one cup with each piece
of duck.
Chestnut Stuffing.
Boil i pint of chestnuts and mash through a potato press.
Mix with i pint of bread crumbs, 2 tablespoons butter, i tea-
spoon pepper, and salt to taste. When used as a stuffing for
ducks, add 2 baked apples and a little nutmeg.
BREADS.
The very staff of my age, my very prop."
—Shakespeare.
BREADS.
The following two recipes for yeast and sponge were given
me when first 1 began cooking by a friend noted for her beau-
tiful bread, and I can recommend them as the best:
Yeast.
One-half pint of hot mashed potatoes, I gill of salt, i gill
of sugar, i gill of flour, l/4 pint of hops (measured lightly),
2y2 quarts boiling water, y2 cake of compressed yeast. Put
hops in a stew-pan with y2 pint of boiling water and boil for
20 minutes. Mix potatoes, flour, sugar and salt and strain hop
water on them. Beat this mixture well and add the 2 quarts
of boiling water. Let it stand until it is barely warm, then
add the yeast cake, dissolved in y> cup of water. Cover the
bowl and let it stand for 24 hours. Skim and stir the yeast
several times. Put in a 2-quart preserving jar, fill only two-
thirds full and cork. Keep in a cool place and shake before
using.
Sponge.
For i quart of flour: Two large potatoes, boiled until soft,
mash and add l/4 pint of cold water, $y2 tablespoons of flour
(from quart), l/2 cup of yeast or y2 an yeast cake. Add y2
teaspoon of sugar when ready to make the bread. Set sponge
in a warm place, behind the stove, to rise. In warm weather
anywhere in the kitchen is warm enough. Sponge takes i hour
to rise in summer and 2 hours in winter. Make sponge about
6 : 30 for morning's bread.
26 TESTED VIRGINIA RECIPES.
Light Bread.
Sift i quart of flour and add a full teaspoon of salt, lard
the size of a walnut and the sponge. Work for 20 minutes and
put in a jar, which must be slightly greased, to rise. Make
this up about 8 P. M. Next morning, 2 hours before needed,
turn the dough out on a tray and work for 10 minutes, using
a little flour if necessary on the tray. Make in shapes and set
aside until they have risen to nearly three times their original
size. Bake in a quick oven. Grease the tops once while baking.
If the bread is too stiff when you mix it, add a little warm
water, but be careful not to make it too soft, as the best bread
should be a stiff dough and worked until it becomes soft.
Corn Bread.
One pint of cornmeal, */> pint sweet milk, i egg, lard size
of an egg, i dessertspoon of yeast powder, i teaspoon of salt.
Sift meal and powder, add salt and lard. Beat the egg and
pour milk over, beating the liquid into the meal. Place the
batter in a square pan and bake slowly.
Corn Pone.
One quart of meal, i tablespoon of lard, I tablespoon of
butter, i teaspoon of salt, and water to make a stiff dough.
Form into oblong pones a finger long. Pat each one on top,
leaving the print of your fingers on them, and bake in a mod-
erate oven. If possible, do not open the door until they are
done, as it hardens the crust.
Batter Bread.
Two teacups of cornmeal, 2 teaspoons of salt, i kitchen
tablespoon lard. Mix and add boiling water enough to make
BREADS. 27
a stiff batter. Stir until well mixed. When cold this mixture
should be stiff enough to slowly move when the bowl is tilted.
Let it stand for 2 hours. Just before meal time add I egg and
2 teaspoons baking powder, and milk to make a stiff batter.
It should be the consistency of cake batter. Stir well and bake
in a quick oven. The pans should be about 2 inches full before
baking.
Spoon Corn Bread.
One cup boiled rice (or grits), 2 cups meal, I large cup
milk, 2 eggs, 2 tablespoons of melted butter, 2 teaspoons baking
powder. Mix as you would any other batter bread, and bake
}/2 an hour in a baking dish.
Risen Muffins.
Three eggs, i cooking spoon of yeast, 2 teaspoons of sugar,
y2 pint of milk, i quart flour, i teaspoon of salt, butter and lard,
each size of an egg. Beat together eggs, yeast and sugar, then
milk and the sifted flour, and lastly the melted butter and lard.
Rise overnight. Beat once or twice in the morning, and half
fill muffin cups and set to rise. The dough should be stiffer
than pound cake. The success of these muffins depends on the
beating you give them in the morning before they rise the
second time.
For Sally Lunn use the same batter and bake in a large
mould.
Beaten Biscuits.
One quart of flour, i heaping teaspoon of salt, 3 gills of
milk, 2 heaping tablespoons of butter and lard mixed. Work
thoroughly all the grease into the flour, and mix with the milk
into a stiff dough. Put through a biscuit break for 15 minutes,
then beat until they blister. Roll, cut, and bake in a moderate
oven.
28 TESTED VIRGINIA RECIPES.
Waffles Without Eggs.
( me quart of flour, i pint of milk, I tablespoon of butter,
a pinch of salt, i tablespoon of yeast. Warm the milk and
butter and mix with the flour, then beat in the yeast and set to
rise. Fry in waffle irons.
Brown Bread.
One quart of brown flour, i egg, I cup of yeast, ^ cup oi
molasses, butter size of an egg. Mix as for light bread the night
before and bake in a loaf the next morning.
Quick Sally Lunn.
One quart of flour, y2 cup of butter, 3 eggs, I cup milk, 3
teaspoons of baking powder, 2 tablespoons of sugar. Mix as
you would any other Sally Lunn batter and bake at once in
a rather quick oven.
Palias Royal Biscuits.
One pound of eggs, i pound of sugar, y2 pound of flour.
Beat whites and yolks separately. Then stir together; add
sugar and the grated rind of i lemon and the flour. Drop in
square tins, sift pulverized sugar over them and bake in a quick
oven.
Juliet's Pop-Overs.
Beat 2 eggs without separating them ; add i cup of milk.
Put i cup of flour into another bowl, and add to it gradually the
eggs and milk. Beat until smooth, and strain the batter through
a strainer. Put at once into hot greased gem pans, and bake
in a moderate oven 45 minutes. They should swell in baking
to four times their original bulk.
BREADS. 29
Luncheon Gems.
Separate 2 eggs, add to the yolks ^ pint of milk and I cup
of cooked rice which has gotten cold. Beat well and add j/4
teaspoon of salt, I teaspoon of baking powder and I cup of
chopped dates. Sift into this \l/> cups of flour and the whites
of the eggs. Bake in gem pans and serve hot.
Fruit Loaf.
One pound of flour, 2 ounces of lard, 2 eggs, 2 ounces of
sugar, l/2 pint of milk, l/2 teaspoon each of ground allspice,
cloves and cinnamon, j4 pound of seeded raisins, l/\ pound
currants, y^ pound of blanched almonds, cut in half. Make a
dough as for loaf bread, using all ingredients except the fruit.
Put down to rise, and when double its size, work a second time
and add the fruit. Put down to rise again, and bake in a loaf
when it has risen to twice its bulk. It takes longer than loaf
bread to rise and to bake.
Cinnamon Buns.
Take any good loaf bread dough and, after the first rise, roll
out on the biscuit board and sprinkle well with pulverized sugar
and cinnamon. Spread thickly over the top a good coating
of sweet butter. Now strew on this a cup of currants and
another of sifted sugar and cinnamon. Roll in a lengthwise
piece and cut in pieces an inch thick. Place the buns in a pan
so they touch, and let them rise well a second time. When
ready to bake, butter the top and dust with sugar, and bake
as other bread.
Powder Biscuit.
One quart of flour, i teaspoon of salt, 3 teaspoons of baking
powder, i tablespoon of lard, I pint of sweet milk. Sift together
30 TESTED VIRGINIA RECIPES.
flour, salt and powder. Run in the lard as for pastry, and add
the milk, working as little as possible to mix thoroughly. Flour
the rolling board. Roll and cut about an inch thick. Bake in
quick oven.
Thin Biscuits.
Two quarts of flour, i pint of sweet milk, yolks of 3 eggs.
Mix well and roll as thin as possible. Cut with a round cake
cutter, and roll each biscuit again as thin as a wafer. Stick with
a fork and bake as you would any other biscuit.
Potato Rolls.
One and a half pounds of Irish potatoes, 6 ounces of lard,
il/2 pounds of flour, iy2 gills of yeast, i egg, a good teaspoon
of salt. Prepare the potatoes as for table use, and when cold
break in them the egg. Stir in the lard and yeast, also the salt.
Work in the flour and let it rise. When light put on the board
and mould into rolls, and let it rise again. Bake as you would
other bread.
Buckwheat Cakes.
Three-fourths of a pound of buckwheat, y\ of a pound of
cornmeal, i teaspoon of sugar, iJ/£ pints of milk, nearly a gill
of yeast, salt. Beat well together and let rise overnight. Fry
cakes the next morning without stirring down. Eat with maple
syrup or a burnt molasses sauce.
Royal Corn Bread.
One pint cornmeal, i pint boiling water, i pint boiling milk,
6 eggs (beaten separately), i teaspoon salt. The batter will be
thin and light before baking. Use a deep pan to bake it in.
To be used as soon as taken from the oven.
SAUCES AND CATSUPS.
" Who pepper'd highest was surest to please."
— Goldsmith.
SAUCES AND CATSUPS.
Tomato Catsup.
Take I bushel ripe tomatoes and cut them in half. Pour
over them 3 quarts of hot water, and throw in a handful ol
peach leaves and 10 onions. Boil for an hour, or until the
tomatoes have boiled to pieces ; then strain and pour the liquid
back in the boiler with 2 ounces of allspice, 2 ounces of ground
pepper, 2 ounces of mustard, I ounce of cloves, 2 grated nut-
megs, 2 pounds of brown sugar, and 3 pints of vinegar to every
5 pints of juice, and l/+ pint of salt. Mix well and boil for 2
hours, stirring to keep from burning. If the 2 hours' boiling
does not make it thick enough, let it cook awhile longer. Strain
and seal in small bottles.
Grape Catsup.
One quart of ripe purple grapes. Place in a stew-pan and
cover with vinegar ; cook until soft enough to strain through
a fine sieve. Add to the strained juice i teaspoon of ground
cloves, i teaspoon of cinnamon and I pint of brown sugar. Boil
an hour and bottle when cold.
Lemon Catsup.
Twelve large lemons, 4 tablespoons white mustard seed, i
tablespoon of tumeric, i tablespoon of pepper, a pinch of salt,
1 tablespoon of cloves, a pinch of cayenne, i tablespoon of mace,
2 tablespoons of sugar, 2 tablespoons of grated horse radish
and i shallot chopped. Squeeze the lemons, grate the rind,
pound the spice, and mix all together. Strew the salt over the
34 TESTED VIRGINIA RECIPES.
whole thing and let stand 2 hours in a cool place. Boil l/2 hour
and pour off in a covered vessel. Leave for 2 weeks, stirring
every day. Strain and bottle. Seal.
Walnut Catsup.
Select walnuts that can be pierced with a needle. Prick
them and lay in a jar with a handful of salt to every 25 walnuts,
and cover with water. Break with a billet of wood, and allow
them to stay in the brine for 2 weeks, stirring once a day.
Drain off the liquor and cover walnuts with boiling vinegar.
Crush to a pulp and strain through a colander. Allow to every
quart i ounce each of cloves, black pepper and ginger, and y2
ounce of grated nutmeg, pinch of cayenne, I shallot, minced,
and i teaspoon of celery seed tied in a bag. Boil for an hour
(if it amounts to a gallon). Bottle when cold.
Seasoning for Gravies.
One ounce mustard, y2 ounce of salt, y2 ounce of ground
black pepper, y2 ounce cayenne, i ounce ground cinnamon, y2
ounce allspice, i ounce ginger, J4 pound coriander seed, J4
pound tumeric. Mix and keep in a well-corked bottle. To be
used for seasoning.
Celery Vinegar.
Twelve stalks of fresh celery, ^4 pound of celery seed, i
quart best vinegar, i tablespoon salt, i tablespoon sugar. Cut
celery into small pieces and put it with the seed into a jar.
Scald the salt and vinegar and pour over the stalks and seed
Let it cool and put away in tightly-corked bottles. In 2 weeks
strain and seal in small bottles.
Green Tomato Sauce.
Slice i peck of green tomatoes and let them remain covered
with salt for 24 hours ; then press them from the brine and
SAUCES AND CAPSUPS. 35
rinse in clear water, spreading them on flat dishes for 15
minutes. Take i ounce of black pepper, i ounce of cloves,
i ounce of ginger, i ounce of allspice, and beat them fine. Add
4 ounces of white mustard seed and i pound of brown sugar.
Put all ingredients with the tomatoes in a preserving kettle and
cover with vinegar. Stew i hour from the time they boil. Slice
6 onions and boil with the mixture, if you don't object to the
onion flavor, as it improves the sauce very much. When the
tomatoes come out of the brine taste them, and if too salty,
rinse again.
Ripe Tomato Sauce.
Nine pounds ripe tomatoes, 4 pounds brown sugar, i table-
spoon of pepper, i tablespoon of cloves, i tablespoon allspice
and i tablespoon of salt. Cover with vinegar and boil to a
thick jam.
Pepper Sauce.
Four dozen pepper pods (red or green), 5 large onions cut
fine, a handful of garlic, i tablespoon of horse radish, 2 quarts
of vinegar and i of \vater. Boil all together until pepper pods
can be mashed through a sieve. Then add 4 teaspoons of salt,
i of allspice and y2 of cloves. Boil well ; strain and bottle.
This is an excellent seasoning for soups and gravies, taking
the place of Worcestershire sauce and tasting very much like it.
Egg Sauce.
Beat together y2 cup of butter and 4 tablespoons of flour.
Pour on this y2 pint of boiling water and place over the fire.
Stir well until it thickens, and add 2 hard-boiled eggs chopped
fine. Use as a sauce for fish and boiled mutton.
PICKLES AND PRESERVES.
' Peter Pepper picked a peck of pickled peppers."
—Nursery Rhyme.
PICKLES AND PRESERVES.
Pickled Onions.
Scald i gallon of silver-skin onions - - small ones are the
best — and sprinkle them with salt, first putting in a layer of
onions and then one of salt, and let them stand for 24 hours.
Drain them, wash well, and cover with clear water for 4 hours.
Then put them in a stone jar and fill with pure vinegar. Let
them stand for 3 days ; then take out of the plain vinegar and
cover with the following : Four quarts of strong vingear, 5
pounds brown sugar, i ounce of allspice, i ounce of cloves,
J/2 ounce of mace, i ounce of celery seed, ^ ounce of coriander
seed, X4 ounce of black pepper, y2 ounce of mustard seed. Pound
in a mortar until all ingredients are broken and mixed well.
Boil and set away to cool. When lukewarm pour over the
onions and tie a cloth over the jar.
Cucumbers.
Take 2 gallons of small ripe cucumbers and throw in brine
that will bare an egg, allowing them to remain 3 days. Drain
from the brine, and green with a lump of alum and enough
water to cover them well; spread over the top large grape
leaves, and when the cucumbers begin to turn yellow, lift them
out with a strainer and throw into cold water until they lose
their salty taste. Cover with plain vinegar for 3 days. Take
a large stone jar and put in it a layer of cucumbers and one
of onions, then a layer of spice and one of brown sugar,
and repeat until the jar is full. Fill with vinegar, covering-
well. Tie a cloth over the jar and set in a preserving kettle
40 TESTED VIRGINIA RECIPES.
of cold water. As the water boils away, fill with hot water.
The kettle must be on the back of the stove, where it will not
boil, but simmer for 4 hours. Boiling ruins the pickles and
makes them shrivel. The proportions for the vinegar, sugar
and spice is the same as for onions. Use the onions that you
prepared in the spring to fill the jars.
Cucumbers Made in Molasses.
Put cucumbers in brine for 3 days ; strain and soak in water
for 2 hours. Put in a kettle and add the following: One-half
pound of brown sugar, 3 pods of red pepper, i dessertspoon of
pulverized alum and enough vinegar, weakened with water till
the sharpness is removed, to cover them. Cover with grape
leaves and scald well; avoid boiling. Put in a jar and let
stand 2 days. Throw the old vinegar away and make a new
covering for them of 3 pints of vinegar, y2 teacup of celery
seed, y> teacup of mustard seed, i teacup of molasses, I pound
of brown sugar, i ounce of allspice, i ounce of cloves, y2 ounce
of black pepper, y2 ounce of mace. Boil well, and when cold
pour over the cucumbers.
Good Proportions for Pickling.
One-half ounce each of cloves, allspice, mace, black pepper,
celery seed and ginger, i ounce of mustard seed, Y<\ pound of
brown sugar and i quart of vinegar. Boil up once or twice and
allow to cool, unless otherwise directed. When pickling plums
or damsons, prick them with a needle three or four times to
keep them from shrinking.
Chow Chow.
Half peck green tomatoes, i hard head cabbage, 8 onions,
i peck small onions, 100 small cucumbers, y2 pint grated horse
PICKLES AND PRESERVES. 41
radish, *4 pound mustard seed, y2 ounce celery seed, y± teacup
of ground black pepper, y2 teacup tumeric, y± teacup cinnamon,
2 pounds brown sugar, 3 quarts of vinegar, y2 pound mustard,
l/4 pint of olive oil. Cut the large onions, tomatoes and cab-
bage in pieces. Mix well with small onions and cucumbers
and pack down in salt overnight. In the morning drain off the
brine and soak in vinegar 2 days. Drain again and mix the
spice and new vinegar with the sugar; boil and pour over the
pickle while hot. Repeat for three successive days, Jetting the
vinegar only come to a boil each time. The third day mix
the mustard and oil as for a dressing, and add it to the prepared
vinegar. Do not add the horse radish until all the boiling has
been done. Commence on Monday and finish on Saturday.
Yellow Pickle.
Prepare onions, cucumbers and cabbage as for plain pickle,
and pour over them the following spiced vinegar : 2,y2 gallons
of vinegar, 7 pounds of brown sugar, y2 box of mustard, I pound
of mustard seed, I pound white ginger, y2 pound white pepper,
l/2 pound tumeric, 2 ounces of cloves, 2 nutmegs (grated), 2
ounces of mace, 2 ounces of allspice, 3 ounces celery seed, i
pound horse radish and 4 lemons (sliced). Boil all together
and pour over the onions, cucumbers and cabbage.
Yellow Cabbage Pickle.
One peck of cabbage, quarter and put down with a layer of
salt. Let it stand all night, and next day press, draining all
the salt from it. Put the cabbage in the kettle and cover with
vinegar and boil for an hour ; then add 2 dozen onions that have
been in vinegar, i ounce tumeric, 2 ounces celery seed, I tea-
spoon of cayenne pepper, 3 pounds brown sugar, and boil up
once. When cold mix a box of mustard as for use and add to
the pickle.
42 TESTED VIRGINIA RECIPES.
Mustard Pickle.
Take all Kinds of made pickle and pour over it, while hot,
I quart of vinegar, 2 teaspoons of tumeric, I tablespoon of mus-
tard, i of sugar, i of salt, I of flour, i of cloves (ground), i
teaspoon of mace, and a little red pepper. Boil all together and
pour over the pickle. Good for use in two months.
Mustard Chow Chow.
Make a strong brine, and into it drop i cauliflower, divided
in clusters, a gill of small onions, a gill of string beans, 3 green
tomatoes, 3 large cucumbers (sliced crosswise), l/2 pint of small
gherkins and 2 long red peppers. Leave for three days, and
then wash in cold water and pour fresh water over them ; let
them stand ior 12 hours. Make a pickle of 2 quarts of vinegar,
}/2 teaspoon each of celery seed, white mustard seed, horse rad-
ish, cloves and mace, I teaspoon of tumeric, 2 dessertspoons of
ground mustard, and i small teacup of brown sugar. Boil for
a minute, put over the vegetables and simmer for 5 minutes.
II not sweet enougii, add a little sugar. Take off the fire and
put in a jar tor 24 hours. Drain off the vinegar and add 2 tea-
spoons of Curry pow^der. Boil up once, and when lukewarm
pour over the pickle. Seal the next day in small jars.
Ripe Tomato Pickle.
One peck of ripe tomatoes, sliced and put down in ]/2 pint
of salt for 24 hours. Strain wrell and add the following to them.
Slice i quart onions, y2 pound brown sugar, y2 ounce of celery
seed, y> pound mustard seed, *4 pound ground mustard. Make
a layer of tomatoes and one of spice and sugar, and cover the
whole with the best vinegar. Before adding the mustard mix
it with a small amount of olive oil. Make as late in the fall
as possible.
PICKLES AND PRESERVES. 43
Chopped Pickle.
Sprinkle with salt }/2 gallon of green tomatoes. Let them
stand for 2 hours ; then drain and add I gallon of chopped
cabbage, I pint of green peppers (take out all of the seed),
i quart of chopped onions, I tablespoon of ground cloves, I
tablespoon of ground cinnamon, 2 tablespoons of celery seed,
4 tablespoons of mustard seed, 2 pounds brown sugar and 2
quarts of vinegar. Mix and boil for ^2 an hour.
*
Gherkins.
Prepare the gherkins as you would cucumbers, and use the
same amount of vinegar, spice and sugar. They can be mixed
with the onions and cucumbers when they are put on for the
final cooking, alternating with them.
Plain Mangoes.
Soak in brine 6 days small mangoes, then throw in clear
water for 6 hours. Put the mangoes in a deep kettle, and add
2 quarts of water and I pint of vinegar and a lump of alum the
size of a walnut. Let them just come to a boil, and then drop
in cold water until they are cold through and through. Cover
with vinegar for 3 days, drain, wipe dry and stuff with equal
proportions of chopped cabbage, sliced tomatoes and chopped
onions, seasoned with all the different spice, brown sugar and
vinegar. Use the same recipe for this filling that is used in
chopped pickle, but use before it has been cooked. Fill the
mangoes and sew up with a strong thread. Make a pickle
vinegar as for cucumbers, and when boiling drop the mangoes
in it ; stand an hour on the back of the stove, but don't let them
boil, as it shrivels them. In a week boil the vinegar again and
pour over the mangoes. Good in twelve months.
44 TESTED VIRGINIA RECIPES.
Oil Mangoes.
Pour boiling water and salt over the mangoes and cover
up until the next day; then cut a slit and remove the seed and
put in new brine that will float an egg. Cover with cabbage
leaves, turn a plate, and put a weight on them ; allow them
to remain for 6 days. Drain off the salt and water, put in jars,
and cover with vinegar for a week, then stuff with the follow-
ing: Wash I pound of white ginger, pour boiling water over
it and let it stand 24 hours ; slice thin and dry it. Add to this
i pound of mustard seed, I pound horse radish (scraped and
dried), I pound chopped onions, I ounce of mace, I ounce of
grated nutmeg, 2 ounces of tumeric, I handful whole black
pepper. Make into a paste with y+ pound of French Mustard
and i large cup of olive oil. This will fill 40 mangoes. Make
a good strong vinegar, as for any other pickle, and cover the
mangoes with it.
Peach Mangoes.
Peel clingstone peaches and take out the stone with a sharp
penknife. Mince fine 3 soft peaches, 2 slices of preserved
ginger, about as much preserved orange peel as would come
from T orange, i tablespoon of celery seed, i teaspoon of cori-
ander seed, 6 canned strawberries and 12 pickled cherries. Stuff
the peaches with the prepared mixture and sew with a fine
thread. To every 2 pounds of fruit allow I pound of white
sugar and y* pint of vinegar. Make a syrup, and while hot
pour over the peaches. Repeat the boiling for 3 days, and the
last day add i ounce each of cloves, allspice, mace, cinnamon
and ginger. Tie the spice in a thin muslin bag to keep the
syrup clear. Don't put the bag of spice in with the pickle, but
throw it away, unless. the spice seem very strong, in which case
it can be used again.
PICKLES AND PRESERVES. 45
Sweet Peach Pickle.
reel 8 pounds of peacnes and throw them in cold water to
keep from turning- dark. Take 4 pounds of white sugar and
4 teacups of water and let come to a boil. Throw in the peaches
and cook until a straw will stick in them easily. Take out and
measure the syrup, and allow for every pint of syrup i pint of
strong vinegar and i tablespoon each of whole cloves, allspice
and mace. When the syrup has gotten thick, pour over the
peaches and seal tight. Good in three months. Always use
white sugar, as brown sugar will turn the pickle sour in nine
cases out of ten.
Small pears can be pickled in the same way.
Fickied Damsons.
Eight pounds of damsons, 3 pounds of sugar, y± ounce each
of cinnamon, allspice, cloves and mace, 3 pints of vinegar.
Wash the fruit and stick each one with a needle. Place in a
large bowl and boil the vinegar, sugar and spice, and pour over
the damsons while hot. Cover with a cloth and set aside until
the next day; repeat for 2 days, and then put the fruit on the
hre with the vinegar and let them cook until they split. Strain
and boil the juice to a thick syrup and pour on the pickle. Seal
in air-tight jars and use as a winter pickle. The spice must be
ground and tied in a muslin bag.
Pickled Plurns.
Use the large wild goose plum, pricking them 2 or 3 times
with a needle, and pickle as you would damsons.
Crab-Apple Pickle.
When you preserve crab-apples, divide them while hot and
spice half in the following way: To every 2 quarts of preserves
46 TESTED VIRGINIA RECIPES.
add l/2 pint of sharp vinegar and i teaspoon of cloves, I tea-
spoon of allspice and I teaspoon of cinnamon. Boil until a
thick syrup forms, and seal in small jars, if not sour enough,
add more vinegar that has been boiled, and pour on while hot.
'ine spice must be pulverized.
Spiced Currants.
Pick and pull from the stems 4 pounds of currants. Take
2}/2 pounds oi white sugar, i pint of vinegar and I tablespoon
of cloves and 2 tablespoons of cinnamon, and boil for ]/?. an hour.
Pour over the currants while steaming hot ; return to the fire
and boil up once, and bottle for use. They are a delightful
addition to game of any sort, and take the place of jelly.
Spiced Cherries.
Clip the stems half way down, and throw the cherries in
salt and water for 12 hours. Drain and drop in plain vinegar
for a day and night ; pour this off and make a spiced vinegar
of 2 quarts of vinegar, $y2 pounds brown sugar, i ounce mace,
il/2 ounces mustard seed, I ounce allspice, i ounce grain pepper
and i ounce celery seed. Scald and pour over the cherries when
half cold. Scald vinegar again the next morning and pour over
cherries, and tie a cloth over the jar. Ready for use in a month.
Watermelon Pickle.
Four pounds of rind, cut and peeled ; boil in water until
tender ; drain and wipe dry. Boil 3 pounds of brown sugar,
3 pints of vinegar, y2 ounce each of cloves and cinnamon (tied
in a bag), for three mornings, and pour hot over the rind. Then
seal for use.
Sweet Canteleup Pickle.
Take ripe canteleups and cut them as for eating. Place over
the slices vinegar enough to cover them, and let stand 36 hours.
PICKLES AND PRESERVES. 47
Measure the vinegar, and to every pint allow I pound of brown
sugar and l/2 teacup of cloves and cinnamon mixed ; boil the
vinegar for y2 an hour, keeping it well skimmed ; then add the
slices and boil until clear. Put the slices into a jar, and boil the
syrup until it gets thick, and then pour over the melons. Pre-
pare more vinegar and add to the pickle if the other is not
enough to cover it. Must be kept for six months before using.
Sweet Watermelon Rind Pickle.
Peel the rinds with a sharp knife that will take off the green
skin evenly. Trim off all the pink part, as it is too soft to make
a firm, crisp pickle. Then cut the rind in strips about an inch
square, and place them in an earthenware dish, sprinkle with
salt, cover the dish, and let it stand all night. In the morning
drain off all water that has formed and throw them into cold
water; let stand, changing the water once or twice, until they
lose their salty taste. Cook in a steamer until a broom splint
will readily pierce them. When the rinds are tender, take out
carefully and throw in a stone jar. Take cidar vinegar, and
allow I pound of sugar to every pint of vinegar, and ^2 ounce
of stick cinnamon broken in pieces, and ^ teaspoon each of
whole cloves and mace. One quart of vinegar is enough to
pickle an ordinary-sized melon. Boil the vinegar, sugar and
spice together for y2 hour, skimming off the froth, and while
hot pour over the rinds. Press down by means of an earthen-
ware plate and fasten the cover on. AYill be ready for use in
two weeks.
Pickled Eggs.
Boil 6 eggs for 20 minutes, and throw them in cold water.
Remove the shells and put in a jar with 6 freshly boiled beats
that have been sliced. Scald enough vinegar to cover them, and
add 2 teaspoons of celery seed, 4 pepper corns, i teaspoon of
48 TESTED VIRGINIA RECIPES.
mustard seed and a few blades of mace. Fill the jar with the
pickle and seal at once. They are nice to use in garnishing a
dish of salad.
Good Proportions for Preserving.
i pound of damsons, Use i pound of brown sugar.
i pound of pineapple, Use ^4 pound of white sugar.
i pound of cherries, Use ^4 pound of white sugar.
i pound 01 strawberries Use Y^ pound of white sugar.
i pound of pears, Use % pound of white sugar.
i pound of plums, Use I pound of brown sugar.
i pound of quinces, Use i pound oi white sugar.
i pound of blackberries, Use ]/? pouna of brown sugar
i pound of peaches, Use fy pound of white sugar.
i pound of crab-apples, ....... Use i pound of white sugar.
i pound of apples, Use ^/\ pound of white sugar.
i pound of gooseberries, Use i pound of white sugar.
i pound of raspberries, Use ^j. pound of white sugar.
Hints.
If you want your preserves to be clear and bright, use only
the best sugar ; and never allow a small proportion, as pre-
serves will not keep well if the sugar is scant. In making jellies
the sugar should be weighed very carefully, or they will not
congeal. Jelly bags should be made of strong cotton or flannel,
and dipped in hot water before the jelly is poured through them.
Skim carefully both preserves and jellies while boiling, or they
will not be clear. Use a wrooden spoon to stir and skim them
with, as tin is apt to discolor and impart an unpleasant flavor.
General Directions.
Wash and drain the fruit well, putting in the kettle a layer
of fruit and one of sugar, unless otherwise directed. Slowly
PICKLES AND PRESERVES. 49
simmer on the back of the stove until all the sugar has dissolved,
then pull to the fire where it can cook briskly, and stew until
the fruit can be pierced with a straw. Strain from the juice
and put in the jars while hot; boil the juice until it is a thick
syrup, and pour over the fruit and seal.
Strawberries Preserved Whole.
I "^e ?4 pound of white sugar to every pound of berries. Put
the sugar on to boil with enough water to prevent burning,
and boil to a thick syrup. Skim well and drop in enough berries
to cover the top of the kettle without crowding them. Boil
for 20 minutes. Take them out carefully with a skimmer and
put more in the syrup, until all have been cooked in the same
way. Boil the syrup down to a rich, thick consistency, and
strain through a sieve over the berries. This should keep for
years.
To Preserve Strawberries in Wine.
Put 2 quarts of strawberries in a jar, and put between each
layer one of sugar- -^ pint of white sugar to this quantity
of berries, unless they are very sour. Pour over them enough
Macleria wine to cover Avell, and seal. The jar should be full
to ensure their keeping.
Pears Preserved Whole.
Take 3 pounds of sugar and I pint of water, and boil to a
rich syrup. Peel 4 pounds of small pears and stick several
cloves in each one, and drop them in the boiling syrup. Cook
until a straw will easily pierce them. Lift out and pack in
jars, filling with the syrup to the top, and seal.
Sliced Pear Preserves.
Peel, quarter and core large firm pears, parboiling them
before the skins come off. To every pound of pears allow y<\
50 TESTED VIRGINIA RECIPES.
pound of sugar, 3 sliced lemons and a stick of cinnamon, and
2 roots of green ginger. Boil the ginger until soft, then slice
it and put it on with the pears and sugar. Boil to a thick syrup
and throw in the lemon and cinnamon. When clear and thick
pour into jars and seal while hot.
Sliced Pippins.
Take large pippins, pare and slice about ^4 of an inch thick ;
boil 2 or 3 lemons and slice them over the apples. Allow sugar
pound for pound, and y? gill of water. Dissolve the sugar in
water and bring to a boil. Then add the fruit and boil until
they are clear. Take out and spread on a flat dish to cool. Boil
the syrup and pour over the slices when it is thick and clear.
Apple Mange.
Stew and mash well 3 pounds of tart apples, then add 3
pounds of white sugar, and boil until it becomes thick enough
to drop from the spoon. Add a few drops of lemon and turn
into a mould. When ready to use, turn out, and slice as you
would bread.
Orange Conserves.
Cut the peel in long, thin strips and stew in water until
all bitterness has disappeared, changing the water several times.
Drain and throw in cold water while you prepare a syrup.
Allow i pound of sugar to every pound of peel before it has
been cooked. Add I gill of water for each pound, and stew to
a syrup, then throw in the peel and cook until thick. This
makes a delicious seasoning for cake and cake sauce.
Preserved Orange Peel.
Weigh oranges whole and allow pound for pound, if it is
a sour orange. Peel them very thin, and stew the rind in water
PICKLES AND PRESERVES. 51
until it is tender. Throw this water away, and squeeze the
strained juice over the sugar, and let it come to a boil; put in
the peel and boil 20 minutes. If you don't use the juice, water
can be substituted, but it does not make it half as good as the
juice.
Peach Marmalade.
Boil 12 pounds of soft peaches, cut from the stone, in their
own juice until they can be mashed to a pulp. Run through a
colander and add ]/2 pound of sugar for every pound of fruit.
Boil until thick. AY hen the peaches are first put on the stove,
put a teacup of water in the kettle to prevent burning.
Sweetmeats.
After the rind has been carved, or cut in blocks, cover with
a strong brine and a layer of grape leaves, and set away for 4
days. Soak in clear water, changing the water several times,
until all taste of salt is gone. Take I gallon of water and add
4 tablespoons of pulverized alum, and cover the rind with it,
strewing over the top a handful of grape leaves. Simmer until
they turn a good green, then soak out all the alum, changing
the water several times to make them brittle. Boil the rind
in a weak ginger tea, and throw in cold water again. Scrape
and slice 5/2 pound of white ginger root, and boil in 3 waters
until tender. Mix with the rind and add 3 sliced lemons. Pre-
pare a syrup of I pound of sugar to every pound of rind, and
mix with i pint of water, a stick of cinnamon and a few cloves.
Cook until the rind is clear and lift out, leaving the juice to
boil down until thick.
Pineapple Preserves.
Peel and core the fruit as for use; slice, weigh and pack
down in sugar overnight. Next morning put the kettle on and
bring to a boil, cooking slowly until the pineapple is soft enough
52 TESTED VIRGINIA RECIPES.
to pierce with a straw. Cook the juice a little longer, and then
seal in air-tight jars.
Preserved Quinces.
Take large, ripe quinces ; pare, core and quarter them. Lay
in scalding water and boil until tender. Put parings, cores and
seed in a kettle, and cover with the water in which the quinces
have been boiled ; boil one hour. To every pint of liquor dis-
solve i pound of white sugar ; boil well, and when the scum
has ceased to rise drop in the fruit and boil until they begin
to break. Keep the kettle well covered to preserve their color.
\Yhen tender, strain out and put in jars; boil the juice once
more and pour over the quinces.
Quince Paste.
Boil quinces that have been peele.d until they are soft ; strain
through a fine strainer, and to I pound of pulp add I pound of
sugar. Boil until it is so thick it will stand, but be very careful
to stir continually or it will burn. Pour into moulds wet with
cold water. When quite cold turn out and wrap in oiled paper,
and pack away in small tin boxes. It will keep splendidly if
treated in this way. Cut in strips and serve as a conserve.
Preserved Grapes.
Slip the grapes and boil the pulp until soft enough to strain
through a fine strainer, extracting the seed. Then put the pulp
and skins together and weigh ; allow ^4 pound of sugar to I
pound of grapes. Boil until thick enough to jelly, and seal
while hot.
Crab-Apples.
Wash and weigh the apples, allowing pound for pound.
Prepare a syrup of water and sugar, and while this is cooking
PICKLES AND PRESERVES. 53
steam the fruit until tender. Drop in a few cloves, and cook
the apples in the syrup until they break. Boil the juice down
and add to the preserves.
Blackberry Jam.
After picking over the berries, put in a kettle for 20 minutes,
stirring well, or they will burn quickly. Rub through a sieve
fine enough to extract the seed. Measure, and for every quart
of the mixture add \y2 pints of sugar. Let them simmer 45
minutes, and seal in small jelly glasses.
To Jelly Fruit.
Put the fruit in a stone jar; set this in a kettle of water
and put on the fire. Let it boil slowly until all the juice has
been extracted. Strain through a bag and measure the juice.
Allow I pound of white sugar to every pint of juice. Let the
juice boil for 20 minutes from the time it begins to bubble, and
then throw in the sugar that has been heated. Boil up twice,
and take off the fire at once. Strain through a thin cloth and
fill the hot jelly glasses. The sugar can be heated by placing a
fiat bread-pan on the inside of the oven, and strewing the sugar
in, stirring to prevent burning.
Grape Jelly.
Cook the grapes as directed above, and at the same time
prepare some tart apples in the same way. Measure and mix
equal portions of grape juice and apple juice. Add I pound of
sugar for every pint of juice, and make as any other jelly. Mix-
ing the fruits makes a stiff jelly that cannot be obtained in any
other wray.
Peach Jelly.
Fill a stone jar with soft peaches that have been peeled and
stoned ; set in a kettle of water and boil to shreds. Strain and
54 TESTED VIRGINIA RECIPES.
measure the juice, allowing I pint of liquor to ^J of a pound
of sugar. Boil as other jelly and seal in small glasses. All other
fruits are treated in the same way, allowing I pound of sugar to
every pint of juice.
Tutti Fruitti.
To i quart of the very best alcohol put fy pound of sugar,
and let it stand for I week before using; stir every day to
dissolve the sugar. As each fruit comes in season, add them
to the syrup in the following proportions : Peel and take the
seed from enough oranges to make a pound ; drop them in the
jar with y^ pound of sugar. Add pineapple, strawberries, rasp-
berries, apricots, peaches and pears in the same proportions,
and seal for winter use. None of the fruits must be cooked, and
only the largest and best must be used. One quart of spirits
will make 2 gallons when the last fruit has been added. This
is a nice dessert when used with custard or frozen cream.
Brandy Peaches.
Use White Heath peaches and the best apple brandy when
making brandy peaches. Put the peaches, a few at a time, into
boiling soda water, just strong enough to loosen the skins. Let
them remain a few minutes, and then wipe off the skin with a
coarse towel, and drop into a bowl of cold water to keep from
turning dark ; trim off any specks or bruised parts. Weigh
the peaches and allow ^4 pound of white sugar to every pound
of fruit, and y2 pint of water to every pound of sugar. Boil the
syrup until it is clear, and put in the peaches a few at a time,
and boil until you can run a straw through them ; put on a
large dish to drain, and boil the syrup until thick. Let it get
perfectly cold, and add as much brandy as you have syrup.
Place the peaches in jars and cover with the syrup. After 3
weeks open them, and take out one-half of the syrup and fill
up with pure brandy. They won't be ready for use under nine
PICKLES AND PRESERVES. 55
months. The syruo that comes from the peaches can be used
to season sweet potatoes, mashed and baked, pouring a tea-
cupful over the dish before sending it to the table.
Brandy Pears.
Make the same as you would peaches, using a little more
brandy when the syrup is measured, and peeling them instead of
dropping in the soda water.
Brandy Peaches.
Use the finest White Heath peaches, skinning them as above
directed. Cook in a syrup until tender; fill a quart jar with as
many as you can pack in without bruising, and between each
layer put a cup of white sugar. After the jar has been filled,
shake down, and cover with as much sugar as it will hold. Bury
the peaches under the ground, with a foot of earth above them,
and allow to stay for a year. The fruit will brandy in that
time and be almost as good as those put up in the liquor. Be
careful to seal jars perfectly air-tight.
VEGETABLES.
Good cooking tempts the appetite."
— Rabbi Ada.
VEGETABLES.
All vegetables are best if cooked as soon as they are gath-
ered. They must be picked and washed and laid in a pan of
cold water previous to cooking. Vegetables should be boiled
until tender, and well drained before dressing for the table.
A pinch of salt should be added to the water in which they
are cooked, and always fill the pot with boiling water as it boils
away.
Stuffed Potatoes.
Bake large, even potatoes as for eating, and when done cut
off a lengthwise piece and scrape out all of the inside ; be careful
not to break the skin. Mash the potatoes and work into it
while hot i teaspoon each of butter, cream and grated cheese
to every potato, and season with pepper and salt. Work enough
milk in to cream it soft, and set on the fire to heat, stirring con-
stantly. When scalding hot, add i egg, well beaten, for each
potato, and allow it to steam 5 minutes. Fill the skins, heaping
the mixture in them, and stick in each potato a thin strip of
triend bacon. Bro\vn the potatoes over the top and serve on
a flat dish.
Potato Chips.
Pare potatoes very thin with a vegetable cutter, and soak
for y2 an hour in salt water, drain and spread on a dry towel.
Fry in boiling lard, in a corquette basket, sprinkle with salt,
and use as a garnish or as a vegetable. If the fat is boiling
when the slices are dropped in it, they will only take about a
minute to fry, and will be crisp and delicious.
60 TESTED VIRGINIA RECIPES.
Potato Croquettes.
Four large teacups of hot mashed potatoes, 2 tablespoons of
cream, i tablespoon of salt, I saltspoon of pepper and a dash
of cayenne. Mix well, and when cold add the beaten yolks of
2 eggs. Shape and dip in egg and then cracker dust. Fry in
boiling lard and serve at once. Place the croquettes on ice for
several hours before frying, and they won't drop to pieces when
cooked.
Moulded Potatoes.
Six large potatoes, boiled and mashed, creamed with I egg,
i tablespoon of butter and I teacup of milk, salt and pepper.
Beat until creamy, and then put into small custard cups, brush
over with the white of an egg and bake. Turn out on a shallow
dish and dress with parsley.
Potato Baskets.
Peel and wash raw potatoes, dry on a clean cloth and slice
as for chips. Line a frying basket with overlapping slices and
immerse in boiling lard. Let them cool, and they will lift out
without breaking. Use them to serve creamed potatoes in, or
fried potato balls. Surround the basket with crisp lettuce and
serve.
Potato Cakes.
Add i egg to every cup and a half of potatoes, and i table-
spoon of butter. Beat well and mould in flat cakes. Fry and
garnish the dish with thin strips of fried bacon.
Potato Balls.
Grate 5 large Irish potatoes, raw, and add 2 well-beaten eggs,
i tablespoon of butter and a scant ^2 pint of milk, salt to taste,
and enough flour to make a stiff batter, with 2 light teaspoons
of baking powder sifted with it. Roll in balls and fry in boil-
ing lard.
VEGETABLES. 61
Stuffed Potatoes with Meat.
Wash and peel large Irish potatoes; scoop from the centre
a good dessertspoon, and fill with force meat; dip in melted
butter. Place in a baking dish and cook in a moderate overt
for 30 minutes. Serve in the same dish in which they are
cooked.
Baked Potatoes.
Peel and boil enough potatoes to line a baking dish ; slice
them about l/\ an inch thick, and fill the dish with them, lapping
each one. Make a gravy of I cup of milk and I tablespoon of
butter, salt and pepper, and pour over the potatoes. Bake in a
slow oven until the top is a rich brown, and then serve.
Rice Croquettes.
One cup of rice, soaked overnight, drain and add i1/* pints
of milk ; steam until tender and stiff. Add 2 tablespoons of
sugar, 2 tablespoons of butter, 4 well-beaten eggs, and salt to
taste. Cook all together until well done, and let it get per-
fectly cold. Make in long rolls and dip in cracker dust; fry
a golden brown. Serve with any tart jelly as a sauce.
Corn Fritters,
One teacup of milk, 3 eggs, i pint of green corn cut from
the cob, a pinch of salt, and as much flour as will form a batter.
Beat the eggs separately, and add to the yolks the corn and
salt; beat in the milk, and lastly add the flour. Beat well, and
add the frothed whites. Drop by the spoonful into hot lard and
fry a light brown.
Corn Pudding.
Grate or cut 12 ears of corn from the cob. Make a custard
with I pint of milk, 2 eggs, I teaspoon of sugar and butter the
size of an egg. Let this thicken as you would custard, and
beat into the corn. Bake until the batter has set.
62 TESTED VIRGINIA RECIPES.
Ladies' Cabbage.
Boil a white head of cabbage for 15 minutes, drain and let
it cool. Chop fine and add 2 well-beaten eggs, I tablespoon of
butter, 3 tablespoons of cream, pepper and salt. Stir all together
and bake.
Stuffed Cabbage.
Boil a large head of cabbage for i hour. Lift from the
water and carefully lay back the leaves until you have only
the hard centre left, about as large as a teacup. Cut this out
and chop fine. Add to it ]/2 cup of rice that has been soaked
over night, 2 cooking spoons of grated ham, not potted ham,
i egg (beaten), i cup of bread crumbs, and enough milk to
moisten it. Mix well and put half of it in the centre. Fold
back the first 4 leaves and sprinkle with the mixture. In be-
tween each layer of leaves put one of the filling until the last
leaf has been used. Tie a white cloth around the cabbage and
boil for another hour. Unwrap carefully and put in dish, and
pour over it a cream gravy made of butter, milk, and flour to
thicken it.
Stuffed Peppers.
Six large bell peppers (green), i tablespoon of melted but-
ter, y2 pint of chopped chicken or veal, y\ teaspoon of black
pepper, V2 teaspoon of salt, i gill of cracker dust, i egg, 2 tea-
spoons of celery seed, i small onion (minced). Cut the top
from the peppers and pull the stem out, drop in cold water
for 6 hours, and then parboil for 15 minutes. Mix all ingre-
dients and stuff the hulls; sprinkle cracker dust over the top
and dot each one with a piece of butter. Stand up in a pan
and bake until the tops turn brown. Serve with the following
gravy: iV2 cups of stock, iJ/£ cups of stewed tomatoes, y2 tea-
spoon of sugar, pepper and salt to taste. Boil until it becomes
thick enough not to run.
VEGETABLES. 63
Browned Sweet Potatoes.
Boil sweet potatoes and slice them while hot; lay in a
shallow pan and pour over them a gravy made of i cup of
brown sugar, i tablespoon of melted butter and y* cup water.
Stew the syrup for a few minutes and then pour on potatoes ;
slip the pan in the oven and allow the potatoes to candy over
the top. After they have been put in the dish for serving, pour
the rest of the gravy on them.
Stuffed Onions.
Get large Bermuda onions and peel them. Parboil through
2 waters and drain. Take out the inside and chop with it a
sprig of parsley and a teaspoon of salt ; add i teaspoon of,
grated ham, i egg and y2 teacup of crumbs. Mix into a paste
and stuff the onion. Slip in the oven and brown over the top.
This quantity will only fill i large onion. The parboiling makes
them so delicate that the flavor is delicious.
Macaroni and Oysters.
Boil the macaroni until tender; then put in a baking dish
a layer of oysters and one of macaroni, and strew the top with
grated cheese. Continue to fill the dish in the same way, leav-
ing a layer of cheese on. top. Bake a light brown.
Spinach and Eggs.
Spinach should be steamed and not boiled, as so many think.
Wash and pick the spinach over and place in a colander over
a pot of boiling Avater ; let it steam until tender. Poach 6 eggs
until they set, but are not hard. \Vhen the spinach is ready
for the table, put the eggs on top, and pour 2 tablespoons of
drawn butter on them.
64 TESTED VIRGINIA RECIPES.
Creamed Beans.
Soak i pint of navy beans overnight. In the morning put
them in salt water and boil until the beans drop to pieces. Run
through a colander. An hour before dinner take a tablespoon
of melted butter and I tablespoon of flour, add 3/2 pint of milk,
and cook until thick. Stir into the beans, and add 2 well-beaten
eggs. Pour the mixture in a greased baking dish, cover with
bread crumbs, and bake a nice rich brown.. Season with salt
and pepper before baking.
PIES.
No soil upon earth is so dear to our eyes •
As the soil we first stirred in terrestrial pies."
— Holmes.
PIES.
Pastry.
One quart of flour, ^4 pound of butter and lard mixed, i
teaspoon of salt, and enough ice water to make the dough hold
together. Chop the shortening into the flour, using a knife
instead of your hands. Mix lightly with the water and roll
out in small pieces, keeping the rest as cold as possible. The
best pastry is that which is worked as little in the making as
will make it hold together, and cut off just enough to fill one
pan, rolling each piece separately. It will then be light and
flaky.
Chess Cake Pie.
Beat i pound of white sugar into the yelks of 2 eggs, cream
Y'2 pound of white sugar into ^ pound of butter. Add to the
two, after they have been well mixed, % pound of chopped
citron and the juice of 2 lemons, or more if necessary. Bake
in one pie crust and put a meringue over the top.
Love Puffs.
Make a rich puff paste and roll very thin ; cut the size of
a saucer, sprinkle with pulverized sugar and cinnamon, fold
over and bake. Sift sugar over them when they come from
the oven.
Cocoanut Cream Pie.
One quart of milk, 4 eggs (yelks), 4 tablespoons of sugar,
i tablespoon of corn starch, i tablespoon of Sauer's extract of
vanilla, y2 of a grated cocoanut. Boil the milk and make a rich
68 TESTED VIRGINIA RECIPES.
custard. Beat in the cocoanut when the custard is half cold
and bake in one crust. Make a meringue of the whites and
spread over the top.
Cocoanut Pie.
Rub to a cream y2 pound of sugar and *4 pound of butter ;
add the whites of 7 eggs (well beaten) and i grated cocoanut.
Season with wine, Sauer's lemon or vanilla extract. Bake in
one crust.
Cocoanut Pie Baked in a Double Crust.
One grated cocoanut, whites of 5 eggs (well beaten), y\
pound of sugar, i cup of milk, i tablespoon of butter, i table-
spoon of Sauer's vanilla. Mix well and bake in a double crust.
Let the top crust be formed of crossed strips, showing the
filling in between.
Cocoanut Gems.
Six eggs (whites and yelks beaten separately), i grated
cocoanut, i pound of sugar, Sauer's vanilla extract to taste.
Beat the yelks and add the sugar, beat the whites and add the
cocoanut, and mix together. Line patty pans with pastry and
fill with the cocoanut. Drop a spoon of meringue in each one
and brown.
Lemon Pie.
Six eggs, 2 cups of sugar, i cup of milk, 2 tablespoons of
corn starch, 3 lemons, rind and juice. Beat the yelks and add
the sugar, milk, corn starch and lemon. Set in a pan of boiling
water and let it thicken over the fire ; fill pie pans and bake
brown. Make a meringue of 6 whites beaten to a froth and 6
tablespoons of sugar added one at a time ; season with Sauer's
vanilla and spread over the pies. Let them dry out in a slow-
oven for 20 minutes, with the door open. The meringue will
not fall if cooked in this wray.
PIES. 69
Lemon Pie.
Five eggs (beaten separately), ^ pound of butter, 4 tea-
cups sugar, 6 lemons, I teacup of milk. Boil until thick ; fill
plates and bake. This is a very sour filling, but a good one,
and well worth trying.
White Lemon Pie.
One teacup of XXX sugar, i tablespoon of butter, 2 eggs,
2 lemons (juice and rind), i cup of boiling milk, i tablespoon
of corn starch dissolved in 2 tablespoons of cold water. Cream
butter and sugar and pour the boiling milk over the eggs, and
then over the creamed mixture. When cold add the lemon and
bake in a crust or small gem pan.
Sweet Potato Pie.
One pound of potatoes, boiled and mashed, which equals
2 pounds before cooking; J4 pound of sugar, 6 eggs and 2
lemons. Beat well and bake in one crust.
Rich Sweet Potato Pie.
Two pounds of potatoes before cooking; boil and mash free
from lumps ; ^ pound of butter, 3 eggs, i pound of sugar, i
wineglass of wine and i lemon. Bake until brown.
Raisin Pie.
Three pounds of seeded raisins, il/2 pounds of brown sugar,
l/2 pint of water. Cook all together until the raisins are soft ;
let cool, and then add I teaspoon of cinnamon, i teaspoon of
allspice, y2 teaspoon of cloves, i nutmeg and i pint of sherry
wine. Bake in a double crust and serve hot. Slice the raisins
before cooking them.
70 TESTED VIRGINIA RECIPES.
Caramel Pie.
One cup of preserved damsons pressed through a colander,
Jicup of sugar, y2 cup of butter, i cup of milk and I tablespoon
of Sauer's vanilla extract. Cream butter and sugar and stir in
the beaten yelks ; mix milk and damsons and add to the other
mixture ; beat the whites and vanilla, and mix all together.
Bake at once in one crust.
Fritters.
One pint of sweet milk, I pint of flour, 2 eggs and a pinch
of salt. Boil the milk and beat it into the flour. After this
cools add the eggs, well beaten, and stir the batter hard for a
moment. Fry in boiling lard and serve with boiled molasses.
Pancakes.
One pint of flour, i teaspoon of baking powder, 3 eggs and
enough milk to make a thin batter. Beat the eggs separately,
and mix all ingredients together. Fry. as you would cakes, and
roll up when they are done. Sprinkle pulverized sugar over
them and eat with maple syrup.
Cream Puffs.
Put one-half pint of hot water and two-thirds of a cup of but-
ter over the fire. When it boils stir in 1^2 cups of flour and beat
until smooth. Remove from the fire, and when it is cool beat
into it 5 eggs that have been whipped to a froth. Drop in hot
greased tins, a tablespoonful at a time ; brush over the top
with the white of an egg, and bake in a very quick oven. When
done, cut off the top and fill with the following filling : i pint
of milk, i cup of flour, 2 eggs, i cup of sugar, i tablespoon of
butter and 2 tablespoons of Sauer's vanilla extract. Put half
of the milk on to boil. Reserve from the other half 2 table-
spoons to mix with the eggs, and into the rest, while cold, mix
PIES. 71
the flour until smooth. When the other milk is hot, pour on
the flour and cook until thicker than boiled custard. Beat well
the eggs and sugar, butter, milk and seasoning, and add to the
other milk; stir briskly until so thick it will not run from the
puffs, and when cold fill the centres. Replace the tops, sprinkle
with sugar, and serve.
Apple Dumplings.
A lake a rich puff paste and roll out in pieces 5 inches square.
Put a large tablespoonful of stewed apples on each one, and
pinch up the 4 corners, giving them a twist to make them stick.
Bake a light brown and serve with hard sauce.
Sauce. — Cream i pound of pulverized sugar and y± pound
of butter to a stiff paste, adding, as you work it down, i teacup
of sherry. Beat for a few minutes and set aside to harden.
Drop Cakes.
One quart of flour, i quart of boiling water, 2 tablespoons
of butter, 6 eggs, i tablespoon of sugar, i teaspoon of salt.
Melt butter in the water, and when it has come to a boil, site
the flour in and stir briskly until it is smooth ; cool and turn
into a bowl ; beat in i egg at a time until all have been used.
Drop in boiling lard and fry a golden brown.
Sauce. — 2 cups of light molasses, i cup brown sugar, i table-
spoon of butter, 4 sticks of preserved ginger (cut in small
pieces), and 3 strips of preserved orange peel. Cook until
thick and rich, and serve hot with the cakes.
Raisin Puffs.
One-fourth cup of butter, 2 tablespoons sugar, 2 cups of
flour, i cup of milk, }/2 cup chopped raisins, 3 heaping teaspoons
baking powder. Steam in cups for V2 ?.n hour. Eat with cream
or sauce. This makes 6 puffs.
72 TESTED VIRGINIA RECIPES.
Mince-Meat.
One-half pound tender beef, boiled until rare done. Chop
fine and add ^2 pound the best kidney suet. To this add I
pound currants, I pound raisins, 2 pounds Albemarle pippins (or
any other good apple, chopped), J^ pound citron (cut fine), 3
pounds white sugar. When this has been well mixed, pour
over it i)4 pints of brandy, J/£ pint sherry and a teacup of good
cider, i teaspoon salt. Cinnamon, cloves and allspice (ground)
about i teaspoon of each, or add what your taste requires. Mix
thoroughly and put up in air-tight jars. Use between crusts
and bake a good rich brown. Serve hot.
PUDDINGS.
' First be sure you are right, then go ahead."
— David Crockett.
PUDDINGS.
Poor Man's Pudding.
One and one-half cups of chopped suet, il/2 cups chopped
raisins, y2 cup molasses, I cup of milk (sour is best), 3 cups
of fine bread crumbs, i teaspoon each of cloves and cinnamon,
l/2 nutmeg, I teaspoon of salt and i teaspoon of soda. Place the
dry ingredients together, and put the molasses on to heat. Pour
over the dry mixture first the molasses, in which the soda has
been dissolved, and then the milk. Beat the whole well to-
gether, turn in a well-buttered tin, and put in a steamer over
a kettle of boiling water ; cover tightly and steam for 3 hours.
Serve with a lemon or wine sauce. Flour the fruit before
using it.
Lemon Sauce. — il/2 tablespoons of butter, il/2 cups of white
sugar, i even tablespoon of Hour, rind and juice of 2 lemons.
Cream butter, sugar and flour well together ; add i cup of
sweet milk. Have il/2 cups of boiling water in the sauce-pan
with the grated rind. Pour in the flour, butter and sugar, and
boil until thick. Add lemon juice just before serving.
Huckleberry Pudding.
One pound and 3 ounces of sugar, i pound and 2 ounces of
flour, 6 ounces of butter, 6 eggs, 2 teaspoons of baking powder,
i cup of milk. Cream just as for cake, and add il/2 quarts of
berries that have been dredged well with flour. Season with
Sauer's vanilla, and bake in patty pans. Use either a rich wine
•
or lemon sauce.
7f TESTED VIRGINIA RECIPES.
Blackberry Pudding.
One pound of butter, ^J pound of sugar, 6 eggs, i quart of
blackberries, ^4 pound of flour, I teaspoon of powder, and
Sauers lemon extract to flavor. Cream as for cake ; flour the
fruit well with extra flour, and bake in small moulds. Serve
with lemon sauce, either hot or cold.
Soda Pudding.
Four eggs, 4 cups of flour, 2 cups of sugar, i cup of butter,
i cup of milk, 2 teaspoons of baking powder, Sauer's lemon
extract to flavor. Make a cake batter and bake in large mould.
Serve with tne following sauce :
Sauce. — i pound of white sugar, l/2 pint of wine, y\. pound
of butter, and 2 tablespoons of whole cloves. Boil until thick
and serve with the hot cake.
Country Pudding.
One cup of butter, 2 cups of sugar, 3 eggs, 3 cups of flour,
i YZ teaspoons of baking powder, i cup of milk, i teaspoon of
Sauer's vanilla. Cream butter and sugar, add eggs well beaten,
then milk and flour with the powder sifted in it. Season ana
bake in 3 layers. Make 2 days before using, and when ready
to serve pour over each layer a cup of sherry to moisten it.
Strew over the top the following, that has been mixed: y*
pound of blanched almonds (cut in half), j4 pound of citron
(sliced), i pouna of raisins, and a little candied orange peel.
Just before serving pour over the whole a thick custard sea-
soned with vanilla. Dot a tablespoon of whipped cream over
the top and serve.
Apple Pudding.
Slice enough apples to fill a large mould one-third full.
Make a batter of i cup of sugar, 3 eggs, i cup of milk, 2^
PUDDINGS. 77
cups of flour and enough fresh lemon to season well. Pour
the batter over fruit and bake. Turn on a round dish and eat
with a liquid or hard sauce.
Sponge Pudding to Eat with Wine Sauce.
Beat the yelks of 4 eggs with 2 cups of sugar; stir in I cup
of flour ; add the whites of 4 eggs ; stir in another cup of flour,
together with 2 teaspoons of powder. When well mixed, add
y^ cup of boiling water, stirring it in slowly, then add the juice
of i lemon. Bake in shallow pans as you would sponge cakes
Sauer's vanilla is a great addition. If the mixing is carefully
followed this cake is delicious.
Sponge Pudding.
One quart of milk, ^J pound of butter, l/± pound of sugar,
2 teaspoons of Sauer's vanilla, 6 eggs. Boil the milk and rub
the butter, flour and sugar together; stir in the hot milk until
it is a smooth batter. When it has gotten cold, add the beaten
yelks, then the whites and vanilla. Pour in a shallow pudding
dish and set it in a pan of water. Turn a pie-plate over the
top and bake il/2 hours. Serve at once with cream sauce.
Cream Sauce. — y2 cup butter, i cup of pulverized sugar, y$
cup of cream, i cup of sherry wine and a tablespoon of Sauer'e
vanilla extract. Beat the butter to a cream, and beat in care-
fully the sugar. When light and frothy add the seasoning.
Whip until creamy. Place in a pan of hot water and stir until
thick. Set on ice for 10 hours.
Plum Pudding.
One quart of seeded raisins, i quart of currants, i quart
of bread crumbs, i quart of white sugar, i quart of broken eggs,
1 quart of citron and almonds mixed, I quart of chopped suet,
2 gills of French brandy, i nutmeg, i teaspoon of ground cloves,
78 TESTED VIRGINIA RECIPES.
l/2 teaspoon of cinnamon. Boil for 6 hours in a pudding mould
or bag.
Sauce. — y^ pound of butter, i pound of white sugar, i pint
of wine, whole spice to taste. Stew until the consistency of
thick cream.
Sweet Potato Pudding.
One pound of potatoes, boiled and mashed ; y^ pound of
butter. Cream the two together and add the yelks of 10 eggs
and i pound of sugar. Mix all together and beat the whites
to a stiff froth, taking out enough to form a meringue. Lastly,
beat in the whites and the juice of i lemon. Bake in a pudding
mould. When done, spread over the top y2 glass of currant
jelly and cover with the meringue; slip in oven and brown.
'A little wine improves the pudding very much.
Grated Pudding.
One quart of grated sweet potatoes (raw), i pint of milk,
y2 pound of butter, y2 pound of brown sugar, 4 eggs, i tea-
spoon of allspice, 2 teaspoons of cinnamon. Mix and bake for
i hour. Set the pudding on a plate when it is first put in the
oven, and turn a plate over the top until the centre has baked ;
then remove the top and allow it to brown.
Sauce. — i pound of brown sugar, butter size of an egg, i
teacup of water, i cup of wine. Cook butter sugar and water
until thick, add wine, and serve hot.
Boiled Custard.
One quart of fresh milk, 4 eggs, 4 tablespoons of sugar,
seasoning to taste. Heat the milk to boiling point. Beat the
eggs separately, and add to the yelks the sugar. When the
milk is boiling, pour it over the eggs and sugar. Whip the
whites and add them at once. Return to the fire and stir until
it has thickened. When cold add the seasoning.
PUDDINGS.
79
Baked Custard.
One quart of new milk, 4 tablespoons of sugar, i tablespoon
of Sauer's vanilla, 4 eggs. Beat the eggs separately, and then
mix them ; add sugar a spoonful at a time, and pour over them
the milk and seasoning. Put in a dish for baking, and set in
a pan of cold water. Bake in a moderate oven. Grate nutmeg
over the top, and serve with whipped cream.
Boiled Cocoanut Custard.
Heat i pint of milk and stir slowly into it the yelks of 6
eggs and i pound of grated cocoanut, alternating them, with
5 ounces of sugar. Put in a vessel of boiling water and slowly
simmer, stirring all the time until it is smooth and thick. Take
off and pour into jelly glasses; set on ice until cold. Pile
whipped cream that has been seasoned and sweetened, or use
the whites instead of the cream.
Custard Maccaroons.
Make a custard of i*/2 quarts of milk, 9 eggs and 8 table-
spoons of sugar, Sauer's vanilla extract to taste. The custard
must be very thick. Place in a dish 8 dozen maccaroons, and
pour over them i cup of sherry. When the cakes have taken
up the wine, pour the custard over them and set on ice. Serve
with whipped cream, dotted over with conserve cherries.
Spanish Cream.
One quart of milk, 5 eggs, y\ of a box of gelatine, 12 table-
spoons of sugar, 2 tablespoons of Sauer's vanilla, i gill of cold
wine, i gill of warm wine. Put gelatine to soak in the cold wine,
and just before using it pour over the warm wine and strain
it into the milk. Beat the yelks light, and pour over them the
cold milk; strain in the gelatine, and set on the fire to boil.
8o TESTED VIRGINIA RECIPES.
Beat whites, add sugar and vanilla, and when the milk boils,
beat them in. Keep on the fire just long enough to heat
through, stirring all the time. Fill a melon mould and set on
ice to harden. Turn out next day and surround the dish with
whipped cream.
Meringues.
Whites of 8 eggs, i pound of sugar. Beat to a stiff froth and
season with Sauer's vanilla. Drop on buttered paper or in a
buttered dripping-pan, and bake in a slow oven. They will
puff and bake a light brown. Lift from the pan and mash in
the bottom with a spoon ; fill the centre with ice-cream, place
2 together and tie with a ribbon.
Snow Pudding.
Cover Y* box of gelatine with I teacup of cold water, and
when softened, pour over it 3 gills of boiling water. Add I
cup of sugar, the juice of I lemon, y2 teacup of wine. Wher
cold add the well-beaten whites of 3 eggs. Beat until it begins
to thicken, then pour in a mould to harden. Turn on a flat dish,
and pour around it boiled custard made with the yelks of 3 eggs,
Y*. pint of milk and Y* teacup of sugar.
Rice Caramel Pudding.
One cup of rice, I quart and 2 gills of milk, I teaspoon of
salt, 2 eggs, i stick of cinnamon, Y* CUP °f sugar. Wash rice
and soak in water for 2 hours ; drain and put in a boiler with
milk and cinnamon. Cook for i hour, or until rice is thoroughly
done. Put the sugar in the frying-pan and stir until it browns
and has become a liquid. Pour quickly into a 3-pint mould
that has been warmed, and turn the mould around until the
sides are coated with the caramel. Beat the eggs well, and
add them to the rice ; pack the pudding in the mould, cover
PUDDINGS. 81
with a pan, place in a pan of water, and slip in the oven to
bake. Bake for J<£ hour, and stand aside to cool. Turn on a
flat dish and serve with custard seasoned with Sauer's vanilla.
Cream Pudding.
Make a cake batter of i cup of butter, i cup of milk, 4 eggs,
2 cups of sugar, 3 cups of flour, i teaspoon of powder, i table-
spoon of Sauer's lemon extract. Bake in shallow pans and cover
with the following when the cake is cold : Put i quart of milk
on to boil ; beat the yelks of 5 eggs, with 4 tablespoons of sugar,
dissolve 2 tablespoons of granulated gelatine in i tablespoon of
milk, and add it to the hot milk; put i teacup of flour and i
teaspoon of butter together, and pour a little of the hot milk on
it to cream well ; add this to the eggs, and pour the boiling
milk over them. Cook until thick enough not to run from the
spoon, and when it begins to congeal, spread over the cakes.
Ice with 3 tablespoons of chocolate, 6 tablespoons of cream,
y* ounce of butter and i teaspoon of vanilla. Simmer a few
minutes and cover the cream filling.
Corn Starch Pudding.
One pint of milk, 2 light tablespoons of corn starch, i scant
y-z cup of sugar, whites of 3 eggs, I teaspoon of Sauer's vanilla
extract. Beat the eggs to a stiff froth, dissolve corn starch in
a little of the milk, and stir the sugar in the rest. When the
milk begins to boil, add the corn starch and sugar, and beat in
rapidly the frothed whites. Let it stay on the fire long enough
to cook the eggs a little. Take off. and divide in half. Melt
2 ounces of chocolate and beat it in one-half. To the other add
2 tablespoons of fresh cocoanut, and put first the white part
into a dish and then the dark. Set away to harden and serve
with cream.
82 TESTED VIRGINIA RECIPES.
Strawberry Short Cake.
Two cups of sugar, y^ cup of butter, i cup of milk, 3 cups
of flour, i teaspoon of powder, 5 eggs (leaving out 2 whites for
the icing), i teaspoon of Sauer's vanilla. Make a batter and
bake in square, flat tins. When cold, slice enough strawberries
to cover the top of each layer, and pour over them a thin icing
and a good dusting of powdered sugar. Put the cakes together
as any other cake, and cover the top with whipped cream. Place
whole berries all over it, and set in a cool place until ready for
use. Use the cake as soon after making as possible, for the
berries make it too wet if they stand long.
Chocolate Pudding.
One small cup of butter, i large cup of powdered sugar, 4
eggs (beaten separately), i large cup of grated chocolate, ^
cup of milk, iy2 cups of flour, ^ teaspoon of soda in the milk.
Bake in ring-shaped pan.
Sauce. - - Four sticks Maillard's triple vanilla chocolate,
broken in pieces ; add i cup water and i cup of milk, i teaspoon
butter, i cup sugar. Cook for 5 minutes and pour over pudding.
This pudding is also good later with whipped cream.
CAKES.
Wouldst thou both eat thy cake and have it ?"
— Herbert.
CAKES.
General Rules for Mixing.
It is well in cake-making to beat the butter and sugar to a
cream ; then beat the eggs separately and mix them together,
adding them to the butter and sugar; after this has been well
mixed, add the milk and seasoning, and, lastly, sift in the flour
and powders. A wooden cake tray or eathenware vessel is best
for mixing cake and beating eggs. All fruits should be thor-
oughly cleansed and dried before flouring. Cut raisins in half,
shred cocoanuts, slice almonds and citron, and then they are
ready for use. A very good way to tell when cake has baked
enough is to run a small broom splint through it.. If the dough
does not stick to it the cake has finished baking and can come
out of the oven, unless it is a large cake, when it should stay in
awhile longer to thoroughly soak. Always set the pans on
small pie-pans to prevent burning, and place a bread-pan filled
with water over them to keep from baking on top before they
rise. In baking layer cakes you can tell when to take them
out of the stove by placing the pan close to your ear. If they
sing they are not done, and must be baked until they stop.
SMALL CAKES.
Old-Fashioned Jumbles.
One and one-half pounds of sugar, ^ pound of butter, 2
eggs, i lemon, juice and rind, and enough flour to roll a thin
dough. Break off pieces the size of an egg, and roll with your
hands in long strips. Tie in knots or wind in a circle and
bake.
86 TESTED VIRGINIA RECIPES.
German Pretzels, or Ringlets.
Three-fourths of a pound of flour, */2 pound of butter, J/£
pound of sugar, I egg. Cream butter, sugar and egg ; season
with Sauer's vanilla or lemon extract; add the flour and set
the dough in a cool place to harden. Cut with a knife into
small pieces, and roll as you would jumbles, forming little rings,
and bake in a moderate oven.
Tea Cakes.
Two quarts of flour, i pound of sugar, J/£ pound of butter
and lard mixed, 4 eggs, 2 teaspoons of baking powder, */2 teacup
of milk, i nutmeg or cinnamon. Mix and roll about J4 of an
inch thick ; cut in shapes and bake.
Queen Cake.
•
Two and one-half pounds of flour, i pound of butter, i pound
of sugar, 5 eggs, i teaspoon of seasoning, i wineglass of brandy,
i teaspoon of cinnamon. Mix as for tea cakes, and cut with a
round cutter. While the cakes are hot, stick on each one a
blanched almond.
Cinnamon Cake.
Two pounds of flour, ^4 pound of butter, 5 eggs, i pound
of sugar, 2 tablespoons of cinnamon. Use the yelks of 3 eggs
and 2 whole ones. Roll and cut round. Beat the 3 whites and
add pulverized sugar until it is thick ; season with cinnamon,
and while the cakes are hot spread on with a feather.
Sauer's Vanilla Drop Cakes.
Beat y2 cup of butter, il/2 cups of powdered sugar and the
yelks of 4 eggs together; then add i cup of milk, i^ cups of
sifted flour, and i teaspoon of baking powder; mix and season
with Sauer's vanilla extract. Drop by teaspoons into well-
CAKES. 87
greased pans, and when done, ice with white icing. Batter
must not be thin enough to run.
Cocoanut Cakes.
Two cups of sugar, i cup of butter, 2 eggs, >^ grated cocoa-
nut, and flour enough to roll a thin batter. Cut out and bake.
The dough should have as little flour in it as possible to enable
you to roll them thin.
Marguerites.
Whip to a stiff froth the whites of 3 eggs; add slowly iy2
cups of pulverized sugar and I teaspoon of Sauer's vanilla. Add
i cup chopped English walnuts or pecans, and beat well. Drop
a large spoonful on the top of saltines, or any crisp unsweetened
cracker, and slip them in the stove to brown. Serve hot or
cold with salad, or as a dessert.
Marguerites.
One pound of sugar, i pound of butter. Cream. Beat 6
eggs and sift iT/2 pounds of flour in them; add the butter and
sugar and I teaspoon of mixed spices. Season with Sauer's
rose extract. Roll y2 inch thick, cut and bake at once. When
cold, spread the tops with jelly or marmalade, and cover with
a meringue. Slip in the oven to brown.
Ginger Snaps.
One cup of "butter, i cup of molasses, I cup of brown sugar,
3 heaping tablespoons of ground ginger, flour to make a thin
dough. Roll as thin as possible, cut and bake in a quick oven.
Molasses Cookies.
One cup of butter, 2 cups of molasses, i teaspoon of cloves,
i tablespoon of ginger, flour to make a stiff dough. Mould in
your hands in small cakes and bake in a steady oven.
88 TESTED VIRGINIA RECIPES.
Old-Fashion Ginger Cakes.
Three pounds of flour, i pound of brown sugar, ^4 pound of
butter or lard, i quart of dark molasses, il/2 tablespoons ground
cloves, 2l/2 tablespoons of allspice, 3^ ounces of cinnamon, 3
ounces ginger, a pinch of salt. Mix well together, roll thin and
cut in shapes. Bake in a quick oven.
Rich Drop Cakes.
'One pound of flour, i pound of powdered sugar, ^4 pound
of butter, y2 pound of currants, 4 eggs, juice of i lemon and
grated peel of y2 lemon, y2 teaspoon of soda wet with hot
water. Dridge currants and put them in last of all. Drop the
mixture by spoonfuls on buttered paper, taking care they are
not close enough to touch in baking.
Peanut Cookies.
Put i pound of sugar and 2 pounds of flour together, and
add a little cinnamon ; sift well. Beat 4 eggs and pour on them
24 of a pound of melted butter. Knead the whole together,
and roll as thin as possible. Turn a flat bread-pan buttom up
and spread the batter on it. Check it off in squares and press
chopped peanuts over it. Slip in the stove and brown. The
secret of this cake is to have it rolled as thin as a wafer.
Cookies.
Quarter pound of butter, *4 pound of sugar, l/2 pound of
flour, 2 eggs, i teaspoon of Sauer's vanilla, }4 pound of almonds
and raisins mixed. Make in balls the size of a walnut, scratch
the top until it is rough, and bake in a quick oven.
Currant Cookies.
Half pound of sugar, 4 eggs, 4 ounces of currants (well
washed and dried), 2 ounces of citron ( cut in strips), 2 lemons
CAKES. 89
(juice and rind), ^ pound of flour, y2 teaspoon of powder.
Beat sugar and eggs for 20 minutes, and add the other ingre-
dients. Drop from the spoon in small cones and bake brown.
Sauer's Vanilla Cookies.
Half pound of flour that has been sifted 2 or 3 times ; J^
pound of sugar, 3 eggs, ^ teaspoon of Sauer's vanilla. Sugar
and eggs must be beaten hard for 20 minutes, always in the
same direction; then add the flour and vanilla, and stir for
another 20 minutes. Drop in small cakes and bake. The longer
they are beaten the better they are.
Ring Timbles.
One pound of flour, 10 ounces of sugar, 10 ounces of butter,
2 eggs> i lemon, juice and rind. Cream the eggs and sugar;
add butter and flour, and set to harden in a cool place. Form
in little rings and bake.
Christmas Cookies.
Three-fourths of a pound of flour, 3 eggs, */2 pound of butter,
y-2. pound of sugar, y± pound of almonds. Reserve about one-
third of the almonds for icing. Chop the butter up in the
flour, add eggs and sugar, and the chopped almonds; work
all into a smooth dough, and cut in squares with a jagging
iron. Mix the rest of the almonds with some cinnamon and
sugar, and sift over each cake. Bake to a very light brown.
Dough-Nuts.
One cup of sugar, i cup of milk, l/4 cup of butter, 2 eggs,
2 teaspoons of baking powder, 5 cups of flour, cinnamon or
nutmeg to taste. Mix as you do cup cake, roll and cut with
a dough-nut cutter. Fry in boiling lard, and while hot sprinkle
with powdered sugar and cinnamon.
90 TEGTED VIRGINIA RECIPES.
Crullers.
Two cups of sugar, 2 tablespoons of butter, 2 cups of cream
or milk, 4 eggs, 6 cups of flour (sifted), with 4 teaspoons of
powders, 2 teaspoons of salt. Drop from the spoon into the
boiling lard, and lift out when they are a golden brown. Dust
with sugar while hot. This makes a very light cake, and is im-
proved by adding a little cinnamon to the batter.
Crullers.
Four eggs, 3 cups rf sugar, butter the size of an egg, i tea-
spoon of soda, i tablespoon of vinegar, i cup of milk, I teaspoon
of salt, grated rind of I orange, 2 teaspoons of Sauer's vanilla,
i teaspoon of cinnamon. Dissolve soda in the vinegar, and mix
other ingredients with enough flour to form a soft dough.
Divide in three parts and roll one part at a time. Cut in cakes
and fry in boiling lard. Sift powdered sugar over them while
hot.
Vanilla Snaps.
One cup of butter, *^ cup of sugar, 2 eggs, 3 teaspoons of
baking powder, 2 large teaspoons of milk and 3 teaspoons of
Sauer's vanilla. Flour to make a stiff dough. Mix as for tea
cakes, roll thin, and sprinkle with sugar, and bake.
Christmas Stars.
One pound of powdered sugar, i pound of almonds, whites
of 6 eggs, i teaspoon of cinnamon, the grated rind of i lemon.
Wash the almonds and wi e them dry. Grind in an almond
mill (do not pound, as it makes them too much of a paste).
Beat the whites to a stiff froth, add sugar, lemon rind and
cinnamon; stir for 15 minutes. Take out I cupful, and into
the rest stir the almonds. Flour the board well and turn the
CAKES. 91
mixture on it, roll out lightly and cut in stars. Put a small
quantity of the plain mixture on each one, and bake in a mod-
erate oven.
Kisses.
One pound of pulverized sugar, whites of 6 eggs, I teaspoon
of cream tartar, I teaspoon Sauer's vanilla, ^ pound nuts. Beat
Y-2. an hour. Break the eggs and beat the sugar in, without
frothing the eggs first. When the eggs and sugar have been
beaten for 15 minutes, add the cream of tartar and beat for
another 15 minutes. Add nuts — pecans are best — and drop
a tablespoonful on greased tins, and bake in a moderate oven.
•
Creole Kissss.
To the white of every egg add 2 tablespoons of pulverized
sugar, and to every 5 whites allow I pint of chopped nuts.
Vanilla to taste. Don't beat the eggs, but drop the whites in
a bowl and add the sugar. Beat until thick, add the nuts and
seasoning, and bake on greased tins.
LARGE CAKES.
Cup Cake.
Four cups of sugar, 6 cups of flour, 2 cups of butter, 2 cups
of milk, 6 eggs, 3 teaspoons of powder, 2 teaspoons of Sauer's
vanilla or lemon extract. Bake in 2 large moulds, cups or layers.
Marble Cake.
Make above batter and divide in half. To one half add i
tablespoon each of cloves, cinnamon, allspice and nutmeg. Put
first a layer of dark and then one of light, until all the batter
has been used. Bake in a large mould.
92 TESTED VIRGINIA RECIPES.
Rich Marble Cake.
Part First. — Yelks of 7 eggs, I cup of butter, i cup of mo-
lasses, 2 cups of brown sugar, 4 cups of flour, I cup of milk,
i teaspoon of soda, 2 teaspoons of cream of tartar, 2 tablespoons
of cinnamon, i tablespoon of cloves, i teaspoon of allspice, i
nutmeg.
Part Second. — Whites of 7 eggs, i cup of butter, 2 cups of
sugar, 3 cups of flour, J/£ cup of milk, J/£ teaspoon of soda, i
teaspoon of cream of tartar, i teaspoon Sauer's lemon extract.
Put in a layer of dark and one of light until all has been used.
Bake in a slow oven to prevent burning.
White Cake.
Two cups of sugar, 2 cups of flour, i cup of butter, whites
of 6 eggs, i teaspoon of baking powder, i lemon or i teaspoon
of Sauer's extract. Cream butter and flour. Beat eggs until
stiff and add sugar. Then mix all together and bake in a sheet.
Ice with the following : i cup of sugar, i teaspoon of vinegar
and l/4 cup of water; boil until it ropes. Beat spoon by spoon
into the beaten white of i egg. Flavor with vanilla and ice
the cake.
Dover Cake.
Three-fourths of a pound of butter, 2 pounds of sugar, 2
pounds of flour, 6 eggs, i pint of milk, I nutmeg, I wineglass
of brandy, i teaspoon of soda dissolved in 2 teaspoons of vine-
gar, i pound of currants, i pound of raisins. Mix and bake in
a large mould.
Cocoanut Cake.
One and ne-half cups of sugar, two-thirds of a cup of butter,
2l/2 cups of flour, one-third of a cup of milk, whites of 4 eggs,
CAKES. 93
i teaspoon of baking powder, I teaspoon of Sauer's vanilla.
Bake in layers and ice with cocoanut icing.
Cocoanut Icing. — Boil I cup of white sugar and l/^ of a cup
of water, with J/£ teaspoon of vinegar in it, until it ropes. Beat
it in the well-beaten white of I egg. Season with Sauer's
vanilla and add % pound of grated cocoanut.
Coccanut-Chocolate Cake.
Two cups of sugar, i cups of butter, I cup of milk, 5 eggs,
3 cups of flour, i teaspoon of powder, i teaspoon of Sauer's
vanilla. Bake in 4 layers and spread the following between
them :
Icing. — Beat whites of 3 eggs until light, add I pound of
pulverized sugar and i grated cocoanut. Melt ^ of a pound
of Baker's chocolate, and beat rapidly in the icing. Spread at
once between the cakes, as it hardens very quickly.
Chocolate Cake.
One egg, beaten together; add ^ cup of milk, i cup of
sugar, y2 cake of grated chocolate. Cook until it becomes hot
through, and set aside to cool. Make a batter of 3 eggs; beat
yelks light, and add I cup of sugar, l/2 cup of milk, y2 cup of
butter; to the beaten whites add 2 cups of flour, 2 teaspoons
of powder, and when well mixed pour in the chocolate mixture.
Bake in layers and- ice with a white icing.
Caramel Cake.
Two cups of sugar, i cup of butter, 5 eggs, i cup of milk,
3 cups of flour, i teaspoon of powder, 2 teaspoons of Sauer's
vanilla. Bake in layers and use the following as a filling:
Icing. — Two pounds of brown sugar, 2 ounces of butter, 2
teacups of milk. Boil until thick and add 3 teaspoons of Sauer's
94 TESTED VIRGINIA RECIPES.
vanilla extract. Beat until it begins to harden. Then pour in
i cup of chopped black walnuts and spread on the layers.
Lemon Cake.
Make the usual batter for layer cake and put it together with
3 e&gs (beaten light), 2 cups of sugar, butter size of an egg,
juice of 3 lemons. Set the stew-pan in water, and cook until
thick enough not to run from the cake. Cool and ice.
Walnut Cake.
Two cups of sugar, i cup of butter, 5 eggs, I cup of milk,
3 cups of flour, i teaspoon of powder, il/2 teaspoons of Sauer's
lemon extract. Divide the batter in three parts, flavor two of
them with lemon, and to the third add I teaspoon of cinnamon,
\Y-2 teaspoons each of cloves and allspice, J/£ nutmeg. Bake in
3 layers and put between them the following :
Icing. — Five lemons, il/2 pounds of pulverized sugar, 2
pounds English walnuts. Squeeze lemons and mix the sugar
in them ; chop the nuts, taking out enough to cover the top,
and beat the whole quickly together. If the icing is too thin
to stay on the cake, add a little more sugar. When the icing
begins to set, place the whole nuts over the top and set away
to harden.
Date Cake.
One and one-half cups of sugar, y2 cup of butter, 2 large cups
of flour, i cup of milk, 5 eggs (leaving out 2 whites), 2 teaspoons
of powder, i teaspoon of Sauer's almond extract, and l/2 pound
of dates, chopped. Bake in sheets and ice.
Date Icing. — White of 2 eggs, 2 cups of sugar, y2 cup of
water, i teaspoon of vinegar, J^ pound of dates, I teaspoon each
of Sauer's lemon and vanilla extract. Make a boiled icing, and
add the dates that have been sliced. Beat until the icing begins
to harden.
CAKES. 95
Silver and Gold Cake.
White .Layers.- -Whites of 6 eggs, \y2 cups of sugar, y2 cup
of butter, y2 cup 01 milk, zl/2 cups of flour, i teaspoon of powder,
i teaspoon of Sauer's almond extract.
Gold Layers.- -Yelks of 6 eggs, y2 cup of butter, i cup of
milk, \y2 cups of sugar, zl/2 cups rlour, i teaspoon of powder,
i teaspoon of Sauer's orange extract.
Put together with a layer of white and one of yellow.
Icing.- -Yelks of 4 eggs, beaten light, with y2 pound of white
sugar and J4 pound of butter; cream well and cook on a slow
fire until thick. Then add the whites of 4 eggs (well beaten)
and i teaspoon of Sauer's orange extract. Cook long enough
to thicken, and when done, beat into it 2 tablespoons each of
chopped almonds and walnuts.
Fig Cake.
Two cups of sugar, y2 cup of butter, ^4 CUP of milk, 2^4
cups of flour, whites of 6 eggs, i teaspoon of powder, i teaspoon
of vanilla (Sauer's).
Filling. — y^ of a pound of chopped figs, Y^ pound of seeded
raisins, 34 pound of chopped almonds, y2 cup of icing. Mix
well and put the layers together with it.
Sponge Cake.
Twelve eggs, their weight in sugar and half their weight
in flour, Sauer's lemon extract to season. Mix as directed above,
and bake in a large mould.
Sponge Cake.
Fifteen eggs, \y2 pounds of sugar, i pound of flour, juice and
rind of i large lemon, 2 tablespoons of vinegar. Beat the yelks
96 TESTED VIRGINIA RECIPES.
and whites separately; beat the yelks and sugar, then add the
whites, and lastly stir in the flour that has been sifted 3 times.
Mix well and add the lemon and vinegar. Bake in shallow pans.
Almond Cake.
Twelve eggs, I pound of flour, i pound of sugar, I pound
of butter, i pound of almonds (blanched), y2 pound of citron
(sliced), i wineglass of brandy. Mix and bake as pound cake.
White Fruit Cake.
One pound of white sugar, i pound of flour, y2 pound of
butter, whites of 12 eggs, 2 pounds of citron (cut thin), I large
cocoanut (grated), i oound of blanched almonds, 3 teaspoons
of baking powder. Cream butter and sugar, add eggs and flour,
and then mix in one-third of the% fruit. Mix in the rest as you
put the batter in the mould, making a layer of batter and one
of fruit. Bake in a slow oven. This will keep one month.
Black Fruit Cake.
One pound of flour, i pound of sugar, iy2 pounds of butter,
I3 eg§"s> 4 pounds of raisins, \y2 pounds of currants, I pound
of blanched almonds, y2 pound of citron, i tumbler of brandy,
^2 tumbler of wine, rind of I orange, i teacup of Porto Rico
molasses, i teaspoon each of cloves, mace and allspice (all
ground). Mix the batter as for any other cake, flour the fruit
and add to the dough, and beat in the seasoning. Bake 4 hours.
Light Fruit Cake.
Twelve eggs, i pound of flour, i pound of sugar, i pound
of butter, i pound of currants, \y2 pounds raisins, y2 pound of
shelled almonds, 5 slices of preserved pineapple, y2 tumbler of
brandy, and spice to taste. Mix and bake as other fruit cake.
Sink the pan in wood ashes when it goes into the stove, and
it will prevent burning.
CAKES.
97
Large Fig Cake.
'I wo cups of sugar, i small cup of butter, i cup of milk,
cups of flour, whites of 8 eggs, 2 teaspoons of powder, i pound
of figs (cnoppeaj, 2 teaspoons of Sauer's lemon extract. Mix
the batter and put a layer of it in a large mould, and then a layer
of figs ; continue to use in this way until all the batter is used.
Bake in a slow oven. Dredge the top with powdered sugar.
Lemon Citron Cake.
One pounds of flour, i pound of sugar, $4 pound of butter,
7 eggs> juice and rind of 2 lemons, 2 cups of sliced citron, i tea-
spoon of powder. Beat the eggs separately, adding the whites
after the batter has been mixed. Bake in a large mould.
Rolled Jelly Cake.
One cup of sugar, 2 eggs, I tablespoon of butter, ij^ cups
of flour, two-thirds of a cup of milk, 2 teaspoons of powder,
1 teaspoon of Sauer's vanilla. Bake in a very shallow pan, and
while hot spread over the top a coating of tart jelly; roll up
quickly and tie a cloth around it. When the cake has gotten
cold, slice about ^ an inch thick, and cover each slice with a
water icing.
Anoth - nice filling that will take the place of the jelly is to
beat i egg with I teaspoon of corn starch, i tablespoon of flour,
2 tablespoons of sugar, and i teaspoon of Sauer's vanilla. Stir
into it y2 pint of milk, and boil until it is stiff. Spread as you
would the jelly, and roll the cake.
Water Icing. — Pour enough boiling water over i pound of
pulverized sugar to make a thick icing, and any flavoring de-
sired, and spread over the cake. This icing is quickly made,
and hardens at o.ice.
98 TESTED VIRGINIA RECIPES.
Raisin Cake.
One cup of butter, 2 cups of brown sugar, 3 cups of flour,
i cup of milk, 5 eggs, I teaspoon of powder, ^4 of a cup of wine,
i pound of raisins, i teaspoon each of cloves, mace, allspice
and cinnamon. Flour the raisins well and bake in a large pan.
Raisin and Citron Cake.
Half pound of butter, ^4 pound of sugar, i pound of flour,
5 eggs, ]/2. pound of raisins, J^ pound of citron, i teaspoon of
powder, Sauer's lemon extract to taste. Bake in a large square
mould.
German Wine Cake.
Half pound of butter, ^ pound of sugar, 4 eggs (beaten
separately), rind of i^ lemons, *4 pound of currants, y^ pound
of raisins, i scant pound of flour, i teaspoon of powder. Cream
the butter and beat it well with the sugar and eggs, add the
flour and powders, and lastly the beaten whites. Flour the
fruit from the pound of flour, and add it after the batter has
been mixed. Bake in a mould.
German Bread Cake.
Twelve eggs, y2 pound of sugar, y± pound of buckwheat,
y-2 teaspoon of cloves, */£ teaspoon of cinnamon, i teacup of
citron and almonds mixed, i teaspoon of Sauer's lemon extract.
Beat yelks with sugar and spice for 15 minutes; add buck-
wheat, lemon and fruit, and then the whites. Bake as a sponge
cake.
Risen Ginger Bread.
Six cups of flour, 4 cups of molasses, 2 cups of brown sugar,
1^2 cups of butter, 6 eggs, 2 teaspoons of powder, ginger to
taste, i cup of milk. Mix and bake in a large mould, or better,
in 2 small moulds.
CAKES. 99
Ginger Bread.
One cup of butter, i cup of molasses, I cup of brown sugar,
I cup of sour milk (or buttermilk), 3 eggs, 3^/2 cups of flour,
\]/2 tablespoons of ginger, 2 teaspoons of cinnamon, I teaspoon
of soda dissolved in i tablespoon of hot milk. Beat the butter
and sugar, and add the eggs ; beat the dissolved soda into the
molasses, and add to the other ingredients ; mix next the milk,
flour and spices. Bake in a large mould, cups or shallow pans,
and serve with sauce.
Ginger Cup Cake.
Five eggs, iV2 cups of molasses, il/2 cups of brown sugar,
iJ/2 cups of milk, iy2 cups of butter, 4 cups of flour, 3 teaspoons
of powder, 2 tablespoons of ginger, 2 teaspoons of cinnamon.
Bake in small cups or pans, and serve while hot with a rich
wine sauce.
Cherry Cake.
Four eggs, y± pound of sugar, l/± pound of butter, 6 ounces
of flour, *4 pound of preserved cherries after they have been
well drained, i teaspoon of powder. Bake in shallow tins in a
quick oven. Ice with any icing preferred, and cut in squares.
Almond Cake.
Five eggs, y2 pound of sugar, scant y2 pound of flour, y±
pound of butter, y2 pound of almonds, I orange. Cream flour
and butter; beat yelks and sugar; beat whites to a froth, and
mix with the almonds that have been shaved; mix all well
together. Bake m layers and frost with a boiled icing. Cut
in squares 2 inches across, and make a daisy on the top of each
one, with almonds for the petals, and some of the icing colored
yellow for the centre, and a citron stem.
308013
ioo TESTED VIRGINIA RECIPES.
A Quick Cake.
Whites of 4 eggs, I cup of sugar, y2 cup of milk, y2 cup of
butter, y2 cup of corn starch, \y2 cups of flour, 2 teaspoons of
powder, i teaspoons of Sauer's almond extract. This cake must
be baked in a very quick oven, or it will be a failure. Put in
an earthenware bowl the whites of the eggs, without beating
them; add the sugar, the butter that has been softened, the
sifted flour, corn starch and powders, milk and flavoring. After
all ingredients are in, begin beating, and continue until the bat-
ter is smooth and creamy. Bake in a shallow pan and ice with
anything you like. This cake is one of the best made, and one
of the easiest if the directions are followed.
Good Cake to Eat with Sauce.
Two eggs, 2 large tablespoons of butter, 2 cups of sugar.
Cream this together, and add 2 small cups of milk, 3 teaspoons
of powder and 4 cups of flour. Flavor with Sauer's lemon ex-
tract. Bake in a large mould, and eat while hot with a sauce.
This cake is not good after it gets cold.
Orange Icing.
Two cups of sugar, iV2 cups of water. Cook until it strings,
and pour on the white of I egg that has been well beaten. Beat
until it begins to harden, and flavor with Sauer's orange, lemon
or vanilla extract. This icing takes a long time to cook, and
has to be beaten as mu~h as an hour before it hardens.
Cooked Orange Filling.
One pound of sugar, y\ pound of butter, 4 oranges, 2 lemons,
6 eggs. Beat the butter and sugar, add the juice and rind of
fruit, ana when it comes to a boil pour over the well-beaten
eggs. Cook until thick and set away to cool. Put between
layers and ice the top with white icing.
CAKES. 101
Orange Icing.
Squeeze an orange, and add as much pulverized sugar as
the juice will take up. Spread on the layers.
Chocolate Icing.
Two ounces of chocolate, i cup of sugar, i egg, I cup of
milk. Cream egg and sugar, pour the milk and chocolate with
it, and set on fire to thicken. Beat until it hardens, and flavor
with Sauer's vaniiia extract.
Chocolate Cream Icing.
One pint of milk, 4 ounces of chocolate, 4 ounces of sugar,
4 ounces of almonds, which have been blanched and pounded.
Boil until thick and cool before using. Season with Sauer's
vanilla, and don't add almonds until the icing comes off the fire.
Cinnamon Icing.
Whites of 2 eggs (stiffly beaten), 24 teaspoons of pulverized
sugar, i teaspoon 01 vanilla. Mix and pour in it 2 ounces of
melted chocolate. Beat hard and ice the cake.
Caramel Icing.
One cup of milk, i ounce of butter, i pound of brown sugar,
i teaspoon of Sauer's vanilla. Boil until it ropes, and beat until
thick. You can use this icing plain, or add cocoanut, which
must be dessicated. Nuts make a nice change.
CREAM, JELLIES, ETC.
Enough is as good as a feast."
— Hey<wood.
CREAM, JELLIES, ETC.
Freezing.
•Use ice that has been pounded fine, filling every crevice as
you pack the freezer. If possible, use the best rock salt, that
has been crushed to a powder, and pack with a layer of ice 3
inches deep and a layer of salt I inch thick. Fill the freezer to
the top in this way, and turn the crank rapidly until it refuses
to move. Lift out the dasher and scrape all cream from the
sides ; work the cream well into the can with a large spoon, and
cover again. Pour off all the water and add more salt and ice,
packing well until the ice has been heaped over the cream.
Throw a blanket over the freezer and set in a cool place to ripen
for 4 hours.
Pure Vanilla Cream.
Two and one-half quarts of pure cream, i]/2 tablespoons of
Sauer's vanilla, ?4 pound of sugar. Mix and freeze, allowing
it to harden before using.
Strawberry Cream.
Two quarts of berries (mashed with a spoon until every
berry has been broken), I quart of cream, 3 cups of sugar (more
if the berries are very sour), I pint of milk, and the juice of
}/2 a lemon. Mix and freeze.
Raspberry Cream.
Make the same as strawberry cream, straining the berries
after they have been mashed to extract the seed.
io6 TESTED VIRGINIA RECIPES.
Peach Cream.
Four quarts of soft peaches (peeled and mashed), iJ/£ quarts
of cream, 3^ cups of sugar, I pint of milk. Freeze and pack
away to ripen.
Peach Cream.
Two quarts of peaches, I quart of milk, i quart of cream, i
pound of sugar, 2 eggs. Make a custard of the milk, eggs and
sugar. When it is cold, add the cream and the peaches that
have been put through a presser. Freeze and let ripen for 3
hours.
Apple Cream.
Take 4 quarts of stewed apples, i pint of milk, i quart of
cream, 4 lemons, 2 tablespoons of vanilla, 4 good cups of sugar,
and mix them all together. Freeze 4 hours before using. The
sugar varies according to the apple used, and it may need more.
Banana Cream.
One quart of cream, J/£ pint of milk, 3 large cups of sugar,
2 lemons, 15 bananas. Mash the fruit and add the sugar and
lemon juice. Stand for 15 minutes, and then add the milk and
cream. Freeze as other creams.
Pineapple Cream.
One can grated pineapple (or i quart of the ripe fruit), i
quart of milk, i pint of cream, 2 cups of sugar (unless you use
the fresh fruit, and then it requires more), i lemon, y2 box of
gelatine soaked in J/£ pint of milk. Beat the cream and fruit
together and add the lemon. Heat the milk and dissolve the
y2 pint of milk and gelatine in it; add the sugar and bring to
a boiling point. Cool and pour over the fruit and cream. Freeze.
CREAM, JELLIES, ETC. 107
Bisque.
Make y2 gallon of rich boiled custard, allowing 6 eggs to
each quart of milk, and 4 tablespoons of sugar. Add, before
taking from the fire, 2 pounds of pounded almond macaroons
and y2 pound of sliced almonds. When cold, freeze.
Caramel Cream.
Make a custard of 2 quarts of milk and 8 eggs. While this
is boiling, put in a iiat frying-pan I pound of brown sugar and
y2 teacup of water; let it smoke until it begins to burn, and
add it to the custard. The custard and sugar should both be
boiling hot when put together, or the sugar will form into a
hard lump and will be difficult to melt. When cold, add I table-
spoon of Sauer's vanilla and I quart of cream. Freeze, and
when the dasher comes out, fill the hollow it leaves with
whipped cream that has been sweetened and seasoned with
vanilla. Put the caramel over the top and pack away to harden.
Chocolate Ice-Cream.
Half gallon of milk, 8 eggs (whites and yelks), \y\ pounds
of sugar, 4 ounces of chocolate, Sauer's vanilla to taste. Put
the milk and chocolate on to boil ; beat the eggs and sugar, and
pour the boiling milk over them. Thicken as for custard, and
when cold, add the vanilla. Fill the centre with whipped cream
and pack away.
Lemon Ice-Cream.
Dissolve 2 pounds of sugar in 2 quarts of milk ; add 2 table-
spoons of Sauer's vanilla extract and partially freeze. When
the cream begins to get hard, open the freezer and beat in it the
juice of 12 lemons; finish freezing and allow it to harden.
io8 TESTED VIRGINIA RECIPES.
Sultana Roll.
One quart of milk, i egg, I quart of cream, I tablespoon
flour, i cup of sugar, l/2 cup raisins, soaked over night in enough
brandy to cover them, i teaspoon of Sauer's vanilla, i teaspoon
of Sauer's almond extract. Put the milk on to boil in a farina
boiler with the flour, beaten egg and the sugar. Cook for 20
minutes. Cool and add the cream, keeping out half to whip.
Flavor and color with vegetable green. PYeeze. When nearly
frozen pack down in small cans, mixing in the raisins as you
pack it, and fill the centres with whipped cream. Pack in ice
to harden. Make a sauce of i cup of sugar, y2 cup of water,
and boil until it is a thick syrup. Add 6 tablespoons of claret,
and pour over the cream when served. Use I pound Royal
baking powder cans to pack the frozen cream in.
Chestnut Cream.
Two quarts of cream, il/2 cups of sugar, i cup of water,
2 oranges, l/2 pint of best wine, 3 dozen French chestnuts. Shell
and blanch Chestnuts, cover with boiling water and cook until
you can marh them. Drain and pound in a mortar, and run
through a potato presser. Boil the sugar, grated orange rind
and water for 15 minutes, then add the chestnuts. Cook for
5 minutes. Cool and add orange, v/ine and cream. Freeze.
Frozen Pudding.
Two cups of sugar, i pint of milk, i quart of cream, 2 table-
spoons of gelatine, 2 eggs, y2 pound of conserved cherries,
]/2 cup of flour, l/2 pint of wine, 4 tablespoons of rum. Put
the milk on to boil, and pour it over the eggs, sugar, flour and
gelatine that has been dissolved in i cup of cream. Thicken
and let cool. Add the cream and liquor in which the cherries
CREAM, JELLIES, ETC. 109
have been soaked overnight, and sliced. Freeze and serve with
a rich boiled custard filled with cherries.
Maple Cream.
Make a rich custard and freeze. When served, pour over
each plate I tablespoon of thick hot syrup, filled with chopped
English walnuts. Heat maple syrup and stew until it is thick
and ropes from the spoon. Add Sauer's vanilla and nuts before
using.
Chocolate Sauce for Cream.
Six ounces of chocolate (grated), \y2 cups of brown sugar,
i cup of milk, i teaspoon of Sauer's vanilla extract. Cook until
thick and serve hot with vanilla cream.
Mint Sa uca for Vanilla Cream.
This sauce is one found in a stray paper, but try it and see
if you don't want to use it again many times. Leave J4 cup
of mint leaves in I cup of cold water for an hour; then heat
and strain. Dissolve in it I cup of sugar and let it come to a
boil. Color a faint green, and cook until it forms a soft ball
when dropped in cold water. Pour hot over each saucer of
cream, and it will candy on the cold mixture.
Lemon Ice.
One tablespoon of pulverized gelatine, 6 lemons, I pint of
sugar, -y2 cups of water, 2 dozen raisins. Shave the lemons,
and put the peel on to bcil in the 3^ cups of water. Drop the
raisin", in with it. When it has gotten hot through, add the
suo-ar and boil until thick. Strain. When it is cold, add the
lemons and the gelatine, whic.i has been dissolved in 1/2 cup
of hot water. When the ice has half Trozen, open the can and
add i quart of cream. Freeze and set away to ripen.
i io TESTED VIRGINIA RECIPES.
Orange Ice.
Two tablespoons of gelatine, I quart of cold water, 12
oranges, 2 cups of sugar, i cup of boiling water. Dissolve gela-
tine in hot water. Boil sugar and water to a syrup and add
the gelatine. When cold add the orange juice. Freeze and fill
the centre with whipped cream, seasoned and flavored with
Sauer's vanilla extract.
Gelatine Ice.
Let i ounce of gelatine stand I hour in i pint of cold water.
Add 3 pints of boiling water, \y2 pounds of sugar, iT/2 pints of
wine, juice of 3 lemons and rind of i. Mix well and freeze
before it begins to congeal.
Ambrosia.
Peel and take the seed from 12 oranges ; cut them in dice
and sprinkle with sugar. Slice 6 bananas and fill a bowl with
layers of orange, bananas and cocoanut, sprinkling each layer
with sugar. Serve cold.
Blanc-Mange.
One ounce of gelatine and 3 pints of milk. Soak the gela-
tine in half of the milk, and put the rest on to boil ; add T/2 cup
of sugar and pour over the gelatine. Return to the fire and
let heat through ; strain and pour in moulds, wet with water.
Season with Sauer's vanilla or bitter almond extract.
Custard Blanc-Mange.
Make a custard of i quart of milk, i teacup of sugar and
4 eggs. Stir in while boiling y2 box of gelatine that has been
soaked in i teacup of milk. Season with Sauer's vanilla, and
add y2 pound of shredded almonds. Pour in moulds and serve
with whipped cream.
CREAM, JELLIES, ETC. in
German Blanc-Mange.
Five eggs, l/4 pound of sugar, juice of \y2 lemons and rind
of one, y-2 ounce of gelatine soaked in i cup of water. Stir the
yelks in the sugar for y2 an hour, add the lemon juice and the
well-dissolved gelatine, lastly the beaten whites, and pour at
once into a pudding mould that has been wet. The mould must
first be oiled with a little almond oil, and turned over to allow
all the oil to run out, then wet and fill with the pudding. When
stiff turn out and use with whipped cream or custard.
Snow Flake.
One cocoanut, grated and soaked in just enough cream to
cover it ; soak for an hour. Sweeten and flavor i pint of cream
and whip to a stiff froth. Beat the whites of 3 eggs and mix
with the cocoanut and cream. It must be used at once, as it
falls from standing.
Apple Snow.
Pare and core 12 large apples, put them in cold water and
stew until soft enough to mash through a sieve, sweeten to taste,
and flavor with Sauer's vanilla. Beat the whites of 6 eggs to
a heavy froth, and add % pound of powdered sugar. Beat the
two together until light, and cover the top with whipped cream.
Jelly.
One box of Chalmer's gelatine, i pint of cold water. Put
together and let soak for an hour. Pour on this 3 pints of boil-
ing water, and stir until all has dissolved. Add il/2 pints of
cooking wine and 1^/4 pounds of sugar. Squeeze into it the
juice of 2 lemons and T/2 an orange. Strain and set away to
harden.
112 TESTED VIRGINIA RECIPES.
Tutti Frutti Jelly.
Add to the above, before it congeals, y2 pound of red con-
served cherries, I pound of broken English walnuts, y2 pound
of blanched almonds, 3 or 4 pieces of candied orange peel.
When this hardens, and you are ready to serve, put in the dish
with a layer of split white grapes (seeded) and sliced bananas.
Surround with whipped cream and serve very cold. Use 4
bananas and 3 dozen grapes to this amount of jelly.
Charlotte Russe.
One quart of cream, I tablespoon of Sauer's vanilla, whites of
4 eg&s> : CUP °f pulverized sugar, y2 box of pulverized gelatine,
I gill of cold milk, I gill of hot milk. \Vhip cream until it is
stiff, and add the seasoning; beat the eggs and add the sugar;
soak the gelatine in the cold milk and dissolve with hot milk.
Beat all together, and fill a dish that has been lined with sponge
cake or macaroons.
Custard Charlotte Russe.
Put I pint of milk on to boil with y2 box of gelatine. Beat
the yelks of 2 eggs and y2 cup of pulverized sugar, and then
beat in the whites ; pour the hot milk over them. Beat I quart
of cream and season with Sauer's vanilla or wine. Divide in
half, and beat half in with eggs. Fill a glass dish with this
mixture, and pile the rest of the cream on top. Place cake in
the bottom of the dish before filling with the charlotte.
Marshmallow Souffle.
Whites of 6 eggs, 3 tablespoons of powdered sugar, i table-
spoon of gelatine, I teacup of water, 18 marshmallows, 2 table-
spoons of Sauer's vanilla extract. Dissolve the gelatine in the
water and melt y2 of the marshmallows in it. Whip the eggs
CREAM, JELLIES, ETC. 113
and sugar, and pour the warm mixture over them, and add the
seasoning. Beat until it begins to congeal, pour in a round
dish, and cover the top with marshmallows. Use only the best
marsh mallowrs.
Apple and Cocoanut.
Core 12 Winesap apples and place in a dish; strew thickly
with brown sugar, filling in all the holes between the apples
with it. Stuff the centres of the apples with freshly-grated
cocoanut, and cover them with water. Bake in a slow oven,
and wrhen nearly done cover the top with cocoanut, and let it
brown slightly. Serve with custard.
SALADS.
' To make a perfect salad, there should be a
miser for oil, a spendthrift for vinegar,
a wise man for salt, and a madcap to stir
the ingredients up and mix them well
together." — Spanish Proverb.
SALADS.
Potato Salad.
Six large Irish potatoes, boiled and cut in dice ; 6 eggs,
boiled hard and cut in small pieces ; 3 tablespoons of celery
seed, i onion chopped fine, 4 large, firm tomatoes, salt and
pepper to taste. Cut the tomatoes in pieces, using only the firm
part and discarding the seed. Mix all ingredients together, and
wet thoroughly With the following dressing:
Mayonnaise Dressing. — 3 raw eggs (yelks only), y^ teacups
of best olive oil, 3 tablespoons of vinegar, i tablespoon of mus-
tard, pepper and salt. Mix the mustard and eggs, add oil and
vinegar, and dress the salad with it. The dressing must be
thick enough to cut with a knife.
Turkey Salad.
One large turkey (boiled and cut in dice), 5 hard-boiled
eggs (chopped), 4 large pickled cucumbers, y2 can of potted
ham, and as much celery as turkey. Mix well and add ]/\ cup
of celery seed. Dress with the yelks of 10 eggs, 2 teacups of
oil, 9 tablespoons of vinegar, y2 teacup of mustard, a dash of
cayenne, and salt to taste. Mix a mayonnaise and pour over
the salad.
Celery Salad.
Four eggs (whites and yelks), i teaspoon of salt, ]/2 tea-
spoon of mustard, y2 teaspoon of black pepper, dash of cayenne,
i tablespoon of butter, i teacup of vinegar, 2 teacups of cream.
Boil the vinegar and butter together ; beat the eggs, salt, pepper
and mustard well together, and pour over them the boiling
Ii8 TESTED VIRGINIA RECIPES.
vinegar; mix well and return to the fire, stirring constantly
until it thickens. Beat until cool and add the cream. Cut the
celery in small pieces and pour the dressing over it. Serve
in a nest of lettuce leaves, garnished with whole English
walnuts.
Sweetbread Salad.
Clean and boil large firm sweetbreads for y2 an hour. Then
remove the skin and fibres and cool thoroughly; cut in dice.
Make a rich mayonnaise and mix it with the sweetbreads. Ar-
range each plate with lettuce leaves, and put a large tablespoon
of salad in them. Drop a spoonful of the dressing on the top
of each and serve very cold.
Shad Roe Salad.
One pair of shad roes, 2 gills of mayonnaise, I teaspoon of
salt, i small onion, 2 heads of lettuce. Wash the roes and put
them in a sauce-pan with the salt and enough water to cover
them. Boil for 20 minutes ; remove from the fire, drain and
set away to cool. When cold cut in dice, mix with the dressing,
and serve in lettuce.
Tomato Salad.
Use enough tomatoes to make i quart after they are peeled
and cut in sections, or use i quart of canned tomatoes. Boil
until they can be run through a fine strainer, and while boiling
add 12 cloves, J/£ lemon, a bay leaf, 2 stalks of celery, i teaspoon
of vinegar and a dash of pepper. When it reaches a good boil,
throw in 4 tablespoons of granulated gelatine and 2 teaspoons
of sugar. Stir until the gelatine melts, and strain. Place 2
stuffed olives in the bottom of timbale moulds and pour the
jelly over them. Set on Ice, and when ready to serve, pass a
hot cloth around them and turn out in a nest of lettuce. Serve
with any rich dressing.
SALADS. 119
Cucumber Salad.
Use medium-size cucumbers; slice off a lengthwise piece
from each one and hollow out the inside, taking care not to
break or bruise the meat. Lay in ice-cold water until ready
for use. Cut the cucumber centres in dice and add ^ a tomato
for each boat of them, chopping the tomatoes so the seed are
thrown out. Mix with mayonnaise or cream dressing, and fill
the boats with the mixture. They must not be filled until just
before serving, as long standing imparts a bitterness to the
salad. Serve with cheese wafers.
Asparagus Salad.
Turn the contents of I can of asparagus tips on a plate and
drain the juice from them. Use the small white leaves of let-
tuce, forming a bed of them in each plate. Fill with the tips,
and put a tablespoon of mayonnaise on them. Garnish with red
beets that have been cut in dice and chilled.
A Dainty Fruit Salad.
Two oranges, peeled and seeded, removing the thin fibrous
skin; 2 bananas (sliced), I cup large strawberries, I dozen
English walnuts. This can be mixed and served with a thick
sweet syrup in punch glasses, or arranged in lettuce leaves and
covered with mayonnaise. It must be chilled and the nuts
sprinkled over the top.
Cherry Salad.
Arrange each plate with a triangle of lettuce leaves, filling
a small head in the centre of each one. Seed and stew some
red cherries — or the wax variety, if you prefer them - - and in
the centre of each one place i cooked peanut. This keeps the
shape of the cherry and adds a flavor to the salad. Strew the
cherries through the leaves and put a tablespoon of mayonnaise
on each one. Serve very cold.
120 TESTED VIRGINIA RECIPES.
Apple Salad.
Two cups ot diced apples, 2 cups of chopped English wal-
nuts. Mix well. Arrange a salad bowl with lettuce leaves and
fill with the apples and nuts. Cover with mayonnaise and gar-
nish with olives.
Walnut Salad.
Cream to a paste fresh cheese, with enough butter to make
it soft. Roll in small balls and press on each side the half of
an English walnut. Fill lettuce leaves with them and cover
with a thick mayonnaise. Serve with thin bread or salt
crackers.
Daisy Salad.
Fill an oblong shallow dish with crisp white lettuce leaves ;
place a thick mayonnaise over them. Arrange in the centre
a nest of small leaves, leaving a hole, which must be filled with
the yelks from 8 hard-boiled eggs, pressed through a potato
masher. Shred the whites in long thin strips, and strew around
the yelks to form the petals of the daisy. Serve dressing with
each plate of salad.
5 Fish Salad.
Boil a large red snapper until tender. Skin while hot and
place on ice to cool thoroughly. Make a rich mayonnaise dress-
ing and serve with the fish. Cut the fish in thick slices and
heap the dressing over it ; garnish with points of lemon and
red beets. The success of this lies in the fish being almost
frozen and the dressing being thick enough to cut with a knife.
Salmon Salad.
Pick a can of red salmon to pieces and take out all bone, fat
and skin. Chill and add as much celery with it as you have
meat. Season with salt, pepper and I tablespoon of celery seed.
Wet thoroughly with a sour mayonnaise and garnish with slices
of egg. Serve in lettuce hearts.
SALADS. 121
SALAD DRESSINGS.
Cream Salad Dressing.
Yelks of 2 eggs (beaten), pepper and salt, i tablespoon of
vinegar, i tablespoon of butter, i teaspoon of mustard, 2 tea-
spoons of sugar. Mix in a bowl and set it in a pan of boiling
water; stir until it thickens, and beat well after it comes off
the fire. Just before using, stir in y2 cup of whipped cream.
Hot Cream Dressing.
This dressing is used for croquettes, oysters, fish, and any
meat that requires a white sauce. Bring to a boil i pint of
milk ; cream together i tablespoon of butter and 2 tablespoons
of flour. When the milk is hot, pour it slowly over the butter
and flour, and beat well. Let it thicken to the consistency de-
sired, as different dishes require different sauces, and you will
have to judge how much cooking it requires for each one.
Salad Dressing.
Put 7 tablespoons of water and 7 tablespoons of vinegar on
to boil, and pour it over 2 well-beaten eggs ; add i teaspoon of
sugar, i tablespoon of butter, pepper and salt to taste. Return
to the fire and cook until thick. This can be used for lettuce
or as a dressing for potatoes.
Slaw Dressing.
Half pint of milk, y2 pint of vinegar, i tablespoon of sugar,
3 eggs (beaten), 2 tablespoons of butter, i teaspoon of mustard,
pepper and salt. Mix all together, and cook until thick as
custard.
122 TESTED VIRGINIA RECIPES.
•
Slaw Dressing without Milk.
One cup of vinegar, i cup of sugar, 2 eggs (whites and
yelks), i tablespoon of mustard. Beat sugar and eggs and boil
the vinegar, and while hot pour over the egg mixture. Thicken
and set away to cool.
Mayonnaise Dressing.
Work together the yelks of 6 eggs and l/2 teacup of mustard ;
add slowly iy2 teacups of olive oil, mixing well. Stir in enough
salt to thicken it, and then add 6 tablespoons of vinegar. Just
before using add 2 tablespoons of cream.
French Dressing.
One saltspoon of salt, l/> saltspoon of pepper, 3 to 5 table-
spoons of olive oil, i tablespoon of vinegar. Put salt, pepper
and vinegar in a bowl, and mix slowly with it the oil, stirring
constantly the same way until the dressing has become ropy.
Add a little onion juice, if that flavor is not objectionable.
Tartare Sauce.
Take a rich mayonnaise and add to it chopped olives, gher-
kins, capers, parsley and onion. Mix and set on ice until ready
to use.
— .'
Cooked Dressing.
Three eggs, 2 teaspoons of salt, i teaspoon of paprika or
]/4 saltspoon cayenne, 2 tablespoons of oil or melted butter, I
cup of milk, y2 cup of vinegar. Beat yelks until light. Add
seasoning to vinegar and bring to a boil. Scald milk and pour
over the beaten yelks. Add vinegar and cook all until thick.
Add oil and whites of eggs, well beaten, and whip the mixture
until creamy.
VARIOUS DISHES.
"A good digestion to you all ; and once more
I shower a welcome on you : Welcome all."
—Shakespeare.
VARIOUS DISHES.
Deviled Crabs.
One pint of crab meat, I tablespoon of melted butter, y2 cup
of oil, dash ot cayenne, i teaspoon of black pepper, i teaspoon
of salt, i teaspcon of mustard, l/2 cup of Worcestershire sauce,
2 tablespoons of celery seed, 2 cups of cracker dust, 2 eggs.
Make a dressing of the ingredients and add to the crab meat.
Fill shells and dust the top of each one with cracker dust, and
place a teaspoon of hard butter on them. Bake until brown
and serve hot.
Welsh Rarebit.
One pound of cheece cut in dice, T4 bottle of beer, i even
tablespoon of mustard, red pepper. Cook until cheese has
melted, stirring constantly. When the rarebit is done, add i
tablespoon of W orcestershire sauce. Place on hot salt crackers
and serve at once.
Omelette.
Beat 6 eggs very light, yelks and whites separately. Add
YZ pint of milk to the yelks, with a little salt and pepper, and
a teaspoon of chopped parsley. Stir in the beaten whites, and
fry with butter at once. This will make three small omelettes,
and cook better than if made in a large one.
Baked Eggs.
Eight eggs, i cup of milk, i tablespoon of butter, i teaspoon
of flour, y2 teaspoon of salt and a little pepper. Put the butter
in a frying-pan, and when melted, put in the flour; stir until
smooth and frothy, then draw to the back of the stove and
126 TESTED VIRGINIA RECIPES.
slowly add the milk. Pour into a deep pan and break the eggs
into the sauce. Bake in a moderate oven until the eggs have set.
Stuffed Eggs.
Hard boil I dozen eggs and slice them in half. Take out
the yelks and mash to a powder. Rub into them y2 cup of oil,
i teaspoon of pepper, 2 teaspoons of salt, I teaspoon of mus-
tard, Y* cup of pickle vinegar, and J^ can of potted ham. Beat
the mixture until creamy, and fill the whites. Add 2 tablespoons
of celery seed to the prepared mixture before using.
Codfish Balls.
Boil fish until tender and pick from the bone. Measure and
add equal parts of Irish potatoes or parsnips ; add butter, salt,
pepper, onion and wine. Make in balls and fry.
Jellied Tongue.
Boil 2 tongues until tender, and pull off the skin. Cut in
thin slices and arrange in a mould, having thin slices of lemon
in the bottom. Make a jelly of I box of gelatine dissolved in
1 cup of cold water. Add i quart of boiling water, less the cup,
then the juice of 4 lemons, 2 cups of sugar, ana i cup of sherry.
Put a layer of jelly and allow it to set. Add another of tongue
and one of jelly. Let each layer of jelly harden before putting
in the next. Set away for 24 hours.
Timbale of Cold Meat.
One pint of cold meat, chicken or beef, freed from all fat
and grisle. Chop fine and add ^2 teaspoon of pepper, i table-
spoon of salt, i onion, i tablespoon of chopped parsley, i cup
of milk, 3 eggs, 2 tablespoons of butter, J/£ cup of bread crumbs,
2 tablespoons of celery seed. Mix seasoning and crumbs with
the meat. Heat milk and melt the butter with it; pour over
VARIOUS DISHES. 127
the well-beaten eggs and mix with the meat. Fill buttered cups
and place them in a pan of water, covering with a piece of
buttered paper. Bake for i hour in a slow oven and turn on a
warm dish. Serve with the following sauce :
Sauce for Timbales. - - Heat 3 tablespoons of butter and
cream in it 3 tablespoons of flour. Draw to the back of the
stove and add i cup of stock or milk, i cup of tomatoes and
i teaspoon of sugar. Stir until it thickens and season with
pepper and salt.
Moulded Salmon.
One can of salmon, picked and freed from fat and bones.
Cream with it 4 tablespoons of butter and 3 well-beaten eggs.
Add to it i cup of fine bread crumbs (not dust), the juice of i
lemon, and J/2 cup of milk or cream. Work well together, and
fill a buttered mould ; steam for i hour. Turn out and serve
with the following sauce:
Sauce. — One cup of milk, i tablespoon of flour, 2 tablespoons
of butter, i tablespoon of Worcestershire sauce, pinch of mace
and pepper to taste, i hard-boiled egg. Melt the butter and
cream with the flour, add milk and other ingredients, and boil
until thick. Then run the egg through a potato masher and
stir into the sauce. The Worcestershire sauce can be added
to the fish instead of the sauce, if preferred.
Veal Croquettes.
To every pint of cooked veal allow i teaspoon of thyme, i
tablespoon of chopped parsley, i small onion, i teaspoon of
salt, pepper to taste. Put on the fire ^ pint of milk, and when
it comes to a boil pour it over 2 tablespoons of flour and i table-
spoon of butter, creamed; stir until thick and mix with the
dry ingredients. Roll in pear-shaped cones and fry in boiling
lard. Stick a whole clove in the top of each one, after they have
been cooked, for a stem to the pear.
128 TESTED VIRGINIA RECIPES.
Salmon Croquettes.
One can of salmon, picked ; 4 Irish potatoes, boiled and
mashed; mix with the salmon; 2 eggs (beaten), butter size
of an egg (melted), I tablespoon of celery seed, red pepper
and salt. Mix and form in cones, dip in the white of an egg
and then in cracker dust, and fry in boiling lard.
Chicken Croquettes.
One 4-pound chicken, i pair sweetbreads, i small onion, I
bay leaf, i sprig of parsley. Boil the chicken and sweetbreads
separately. Put the chicken on to boil with the above season-
ings ; simmer until well done, and remove all meat from the
bones, but do not chop it until it has been put on the fire again
and allowed to simmer with the strained juice for 5 minutes.
Prepare sweetbread and cook for 15 minutes, drain, cover with
boiling water, add i teaspoon of salt and place over a moderate
fire for 20 minutes. Do not let them boil. When done, throw
in cold water, remove all skin and chop fine. Chop the chicken
and mix the two. Make a sauce as for veal croquettes, and roll
them in the same way for frying.
Chestnut Croquettes.
Shell, blanch and boil until tender large French Chestnuts.
Mash enough to make i pint, and season with i teaspoon of
salt, dash of red pepper, i teaspoon of onion juice and i ounce
of butter. Beat i egg and 2 tablespoons of cracker dust and
cream to the nuts. Mould in balls, dip in egg, then cracker dust,
and fry in boiling lard.
Curry.
One pair of chickens or 2 pounds of veal (the rack is best),
i sweetbread, 2 onions, 4 Irish potatoes, 2 tablespoons of curry.
Cut the meat as for stewing, dredge it lightly with flour, and
VARIOUS DISHES. 129
brown just a triffle. Slice and brown the onions, pare and
quarter the potatoes, boil the sweetbread. Place all the ingre-
dients in a deep sauce-pan, covering well with water. Season
with salt and pepper to taste. Let it cook slowly until the
meat is thoroughly done. Remove meat and potatoes and
thicken the gravy with browned flour. Pour over the meat
and serve. Arrange a rim of boiled rice around the curry, or
serve it as a separate dish.
Scraple.
Take 4 pounds of pork and boil it well ; a pig's head is the
best, and it should not be too fat. Boil in a separate pan i pound
of calf's liver, and throw away the water in which it has been
boiled. The water in which the pork has been boiled can be
used in the scraple. Remove all bones from the pork and chop
liver and pork very fine. Mix well and put in an iron pot with
the water in which the pork was boiled. Add 2 quarts of hot
water. Season well with salt and pepper, sage and sweet mar-
joram. Thicken as you would mush, using buckwheat and
cornmeal in equal quantities. Boil for I hour, stirring con-
stantly to prevent burning. When thoroughly cooked pour into
tin pans or dishes about 2 or 3 inches deep. Allow it to cool
and slice in strips. Fry for breakfast or supper.
t
Celery Sandwiches.
Slice Graham bread as thin as possible, cutting off the crusts.
Spread with a rich mayonnaise, and place on one side a mixture
of chopped olives and celery, using twice as much celery as
olives. Cover another slice of bread with dressing, and put
them together. Serve very cold. White bread can be used in
place of the Graham bread, and the sandwich cut in any shape
desired.
130 TESTED VIRGINIA RECIPES.
Ham Sandwich.
Beat 2 eggs well with 5 tablespoons of vinegar, i tablespoon
oi sugar, y% teaspoon of made mustard, I teaspoon of butter.
Put in a bowl and allow it to thicken over hot water. Mash
i can of potted ham and cream the dressing with it. Spread on
thin slices of white bread and told together.
Lettuce Sandwich.
Cut the bread with a sandwich cutter, and spread each slice
with Royal cheese that has been creamed to a soft paste with
melted butter. Put a crisp lettuce leaf between each piece, i
tablespoon of mayonnaise on it, and fold another slice over it.
Peanut Sandwich.
One quart fresh roasted peanuts, chopped fine, not pounded.
Alix with a thick mayonnaise, and butter thin bread with it.
Place two slices together, and cut out in round pieces with a
sharp cake cutter.
Cheese Straws.
Grate 3 tablespoons of dairy cheese ; add 3 tablespoons flour,
a dash of red pepper and a pinch of salt. Add to dry ingre-
dients i tablespoon of melted butter, i of milk and the yelk of
i egg. Roll as thin as possible, and cut in strips 4 inches long
and YZ wide. Bake in a quick oven.
Kidney Stew.
Boil 2 kidneys until tender, adding a little salt to the water.
Change water twice. Chop fine when tender. Make a sauce of
i cup of milk, i cup of water kidneys were boiled in. Thicken
with i tablespoon of butter and i tablespoon of flour, creamed
to a paste. Put all on fire and stir in kidneys. Season with
red pepper. For b people.
CANDIES.
"The daintiest last, to make the end most sweet."
— Shakespeare.
CANDIES.
Fondant.
One quart of white sugar, I pint of boiling water. Pour
the water over the sugar and stir until dissolved. Then place
the stew-pan over a brisk fire and boil without stirring until it
forms a soft ball when dropped in cold water. Keep the sides
free from all granules by wiping them down with a wet cloth.
Remove from the fire and place the pan in one of cold water
until you can dip your finger to the bottom without burning.
Beat hard with a spoon until the sugar is too hard to handle.
Turn out on a flat tray and work as you would bread. This
is the basis of all French candies, and can be flavored and shaped
as you like.
"Potatoes."
Use the fondant above, working in as much desiccated cocoa-
nut, about 2 cups, as it will hold. Season with Sauer's vanilla
extract, and form into small oblong pieces, moulding them in
the shape of potatoes with your fingers. Roll in cocoa and stick
small pieces of nut in them for eyes. Do not melt the cocoa
before using it.
A Good Taffy Pull.
One quart of molasses, ^ pound of butter; boil until thick
and try in cold water. Just before it comes off the fire pour in
y2 cup of vinegar and beat for a minute. Pour on buttered tins
and pull when cool enough to handle.
Cocoanut Drops.
One pound of dry cocoanut, I pound of pulverized sugar,
whites of 2 eggs. Beat the egg and work it in the sugar and
134 TESTED VIRGINIA RECIPES.
cocoanut. Season with Sauer's vanilla and form in small balls.
Bake on buttered tins in a slow oven.
Brown Cocoanut Candy.
One pound of dried cocoanut, 2 ounces of butter, 2 cups of
milk, 2 pound of brown sugar, Sauer's vanilla extract to taste.
Boil the sugar, milk and butter until it ropes from the spoon ;
then beat the cocoanut in, and continue beating until hard.
Pour on buttered dishes and block in squares.
Maple Creams.
Take one-half as much water as maple sugar, and boil it
without stirring. When it is nearly done, drop in a small piece
of butter. When it will harden in cold water, take off and beat
rapidly until it becomes waxen. Make in small balls and place
an English walnut on each side.
Chocolate Caramels.
Four pounds of brown sugar, J/£ pound of Baker's chocolate,
y2 pint milk, y2 pound of butter, i small bottle of Sauer's vanilla
extract. Cook until it hardens when beaten well. Pour out on
buttered dishes and stir until it sugars.
Cream Chocolate Caramels.
One and one-half pounds of brown sugar, 24 pound of choco-
late, 24 pound of butter, y2 pint milk. Flavor with Sauer's
vanilla. Cook for 10 minutes from the time it boils hard, and
beat until it begins to sugar. Pour in buttered dishes and cut
in blocks.
Cocoanut Caramels.
Use the above recipe, beating in y2 pound of dried cocoanut
when the chocolate begins to sugar. Block in the usual size.
CANDIES. 135
Nut Fudge.
Three cups of white sugar, il/± cups of cream, i cup of
chopped nuts, Sauer's vanilla to taste. Boil cream and sugar
for 10 minutes. Stir in the nuts- -the kind you prefer- -and
stir briskly for a few minutes. Pour on greased tins and block
when cold.
Cream Candy.
Three cups white sugar, i cup water, I teaspoon vinegar.
Cook without stirring until it strings. Then beat until creamy,
and add i cup of cocoanut and Sauer's extract of vanilla to
taste. Cover the bottom of a flat dish (that has been greased)
with chopped nuts, raisins, citron and cherries. Pour the candy
over them and cut in squares.
Peanut Nugat.
Two cups shelled peanuts, pounded fine ; 2 cups of white
sugar. Put the sugar in a stew-pan and allow it to melt, stir-
ring all the time. No water is necessary. When it has thor-
oughly melted, pour in the peanuts and mix quickly together.
Remove from the fire at once. Wet the biscuit board well with
cool water, also the rolling-pin, and pour the candy on the board.
Roll as you would bread dough, keeping the rolling-pin thor-
oughly wet, until the candy is thin as a wafer. Cut in strips and
break in small pieces. This candy requires rapid handling, or
it will harden before it can be rolled thin enough.
Marroons.
Cook Italian chestnuts until they are soft. Peel and throw
in a rich syrup. Stew until they are well coated in the sugar.
Strain out and roll in pulverized sugar. Dry on buttered papers
and pack away in sugar.
136 TESTED VIRGINIA RECIPES.
Peppermint Drops.
Three cups white sugar, I cup water, 8 drops oil of pepper-
mint. Boil for 10 minutes and beat until creamy. Drop on oiled
paper, or better yet, a marble slab.
Peppermint Cream Drops.
Use the recipe for fondant, adding enough peppermint to
flavor. Shape between your fingers flat round pieces the size
of a quarter and allow them to harden. The next day melt
enough Baker's chocolate to cover them, and drop them in with
a fork. Place on oiled paper to dry. They are firm and creamy,
and if shaped well can hardly be told from the confectioners.
Stuffed Dates.
Pit large dates and fill the centres with pecan nuts. Press
three together and roll in powdered sugar. You can fill the
centres with fondant, peanuts or almonds, and a very pleasant
change for a filling is to use cottage cheese, moistened with
butter, salt, pepper and a little sherry. Fill the openings and
leave enough through the slit to show the color. Do not put
them together or roll in sugar, but serve with coffee and salt
wafers.
Marshmallow Creams.
Cut large marshmallows in half. Melt some fondant and
dip the halves in it, coating them well. Let it dry a very little
and dip in fresh cocoanut. Some can be dipped in melted
chocolate after they have thoroughly hardened.
Stuffed Figs.
Take large dried figs and pull them apart, leaving the centre
for a filling. Stuff with chopped nuts, citron, conserves, dates
and raisins. Pinch the skin firmly together and mould them
the shape of fresh figs. Dip in powdered sugar and use as a
bonbon.
BEVERAGES.
"One sip of this
Will bathe the drooping spirits in delight
Beyond the bliss of dreams."
— Milton.
BEVERAGES.
Blackberry Wine.
Fill a 5-gallon jar with berries that are thoroughly ripe and
free from dirt. Mash them well and allow them to remain for
36 hours. Squeeze through a heavy bag and measure the juice.
Allow 3 pounds of brown sugar to every quart of juice. Put the
two in a large open-mouth jar and throw a cloth over it. Skim
every day until the beads stop forming over the top. Put in
a demijohn and tie a thin piece of muslin over the mouth. After
two months, or after all sign of fermentation has ceased, draw
off and bottle for use.
Grape Wine.
father small purple grapes when thoroughly ripe. Pick
from the stem only those that are firm and throw them in a bowl
of cold water. Mash and drain, and make as blackberry wine.
Grape Juice.
Pick all sound grapes from the bunch and fill a stew-pan
24 full- Wash the grapes well before using. Cover well with
water and boil slowly for 20 minutes, or y2 hour if they are not
broken. Strain through a bag, extracting all the juice. Put the
liquid in a kettle with a CUD of white sugar to each quart of
juice and boil for 10 minutes. Bottle and seal. This can be
made of any good purple grape.
Parsnip Wine.
Chop enough parsnips to fill a quart measure, and then cover
them with i gallon of water. Boil for I hour, strain off and add
3 pounds of white sugar. When cold, mix in I tablespoon of
hop yeast. Let stand 6 months, and then bottle and cork.
TESTED VIRGINIA RECIPES.
Strawberry Acid.
Six ounces tartaric acid, 2 quarts water, 12 pounds straw-
berries. Allow to stand 48 hours, then strain. To every pound
of juice add il/> pounds of sugar. Bottle and cork tightly.
Champagne Punch.
One quart of Apolinaris water, i quart Sautern, 6 lemons
(juice only), 3 oranges (juice only), i cup best green tea, l/2
pound white sugar, i wineglass chartruse, I wineglass of Angos-
tura bitters, 3 bottles champagne. Mix all ingredients but the
champagne. This must be added just before serving. Enough
for 20 people.
A Good Plain Punch.
One quart of whiskey, T/2 pint rum, i large teacup of strong
green tea, i goblet orange juice, i lemon. Sweeten to taste.
Tea Punch.
Eight teaspoonfuls of best tea ; green is best. Peel of 6
lemons, put in i quart of cold water and boil long enough to
extract the flavor (about 20 minutes). Strain the tea, then add
i3/; pounds of sugar, the juice of 6 lemons, and i quart of
Jamaica spirit. Slice 2 lemons very thin, and add to the punch.
Just before serving pour in i quart of champagne and drop a
block of ice in the bowl.
Egg-Nog.
Six eggs, i quart of crearn, 4 pounds of sugar (powdered),
i tumbler best brandy, l/2 tumbler best sherry. Beat the yelks
light, then beat in y2 the sugar, then pour in, while stirring
slowly, the brandy and wine to cook the eggs. Beat the eggs
stiff, and with them beat the rest of the sugar. Mix with the
other materials, and, lastly, stir in the cream.
BEVERAGES. 141
Punch.
Take the juice of 20 lemons to i pound of powdered sugar,
mix ana allow it to remain over night. Next day add I pint of
brandy, I quart of rum, I quart champagne, I dozen soda. Put
in a large lump of ice. Flavor with pineapple, strawberries, or
any fresh fruit you prefer.
Egg-Nog.
To each glass of milk use i egg, I tablespoon sugar, i wine-
glass of whiskey, and rum to taste. Beat the yelks and sugar
together; beat in the milk and stir hard. Pour over this the
whiskey, a little at a time, as it cooks the eggs, and must be
beaten all the time the whiskey is being poured in. Add rum.
Beat the whites of the eggs and pile over the top. Set in a cool
place. Double or triple these proportions as needed.
Raspberry Vinegar.
To 4 quarts of red raspberries add enough vinegar to cover
them, and let it stand 24 hours. Scald and strain. Add I pound
of sugar to i pint of juice, and boil for 20 minutes. Bottle and
seal. Ready for immediate use, and will keep for years if tightly
sealed. To every glass of water add i tablespoon of the vinegar.
Champagne Cocktail.
Use a champagne goblet. One lump of sugar, i dash of
bitters, I piece of lemon peel, i slice of orange, one-third glass
shaved ice. Fill with champagne and mix well.
Manhattan Cocktail.
Use a mixing glass. One-half glass ice, 2 dashes rum, 2
dashes Angostura, 2 dashes Maraschino, y2 wineglass whiskey,
Y-Z wineglass French vermuth. Stir well and strain into cocktail
glass, adding a cherry. If wanted dry, use Italian vermuth.
142 TESTED VIRGINIA RECIPES.
Hot Scotch.
Use hot Scotch cup. One wineglass Scotch whiskey, I lump
sugar, i piece lemon peel, ^4 glass hot water. Grate nutmeg
on top and serve.
High Ball.
One lump ice, i jigger old whiskey; fill with carbonated
water and serve.
Life Saver.
Use a small punch glass. Three small lumps ice, 3 dashes
lemon juice, a little sugar, */2 pony gin, y2 pony vermuth. Stir
well, adding seltzer until full.
Rickey.
Take y^ lime and squeeze it in a goblet y* full of ice, add i
drink of whiskey, and stir with seltzer.
MISCELLANEOUS.
Happy in this, she is not yet so old
But she may learn."
MISCELLANEOUS.
Chocolate.
Scrape 3 ounces of sweetened chocolate ; add 2 tablespoons
of sugar and 3 tablespoons of water. Stir over a hot fire until
smooth. Add I quart of boiling milk, and cook for a few
minutes. Season with i teaspoon of Sauer's vanilla, and serve
with whipped cream. You can use half milk and half water,
if you prefer a drink not so rich.
Beef Tea.
One pound round of beef, freed from all fat and grisle. Cut
in dice and cover with cold water for 15 minutes to extract the
juice. Then set the pan on the fire and boil for 20 minutes.
Beat an egg until light, and strain into it the juice, which must
be boiling hot. Season with pepper and salt. Just before using
pour through a thin cloth that has been wrung out in cold water.
Heat thoroughly and add a few celery seed to flavor.
Lemon Butter, No. i.
Grate the yellow from the rind of 2 lemons and squeeze out
the juice. Two cups sugar, 2 eggs (beaten separately). Mix
the yelk and sugar, then add the beaten whites and lemon. Pour
over this i cup of boiling water. Stir into it 2 tablespoons of
flour, rubbed smooth with y?. cup of cold water. Run through
a strainer, and add I tablespoon of butter. Cook until thick and
smooth. This can be used for pies, cakes or as a preserve.
Lemon Butter, No. 2.
Beat 6 eggs, i pound sugar and l/± pound of butter. Mix
well and set in a pan of water. Add 3 lemons, juice and rind,
146 TESTED VIRGINIA RECIPES.
and stir briskly until thick enough not to run. Use in cake
or on bread and crackers.
Molasses.
Four pounds- brown sugar, i quart of boiling water. Cook
until thick.
Burnt Syrup.
One pound of brown sugar, put over the fire in a sauce-pan,
stir all the time until it melts and begins to burn. Then quickly
add I pint of boiling water and cook until a rich syrup. Season
when cold with Sauer's vanilla, and use as any other syrup for
cakes.
Golden Syrup.
Five pounds of white sugar, i quart boiling water. Boil for
5 minutes and add 2 pounds strained honey. Beat hard and
cook well.
To Season Whipped Cream.
One quart of cream, whipped until it is stiff ; 2 tablespoons
of pulverized sugar, i tablespoon of Sauer's vanilla extract. The
cream should whip up double its quantity, and be firm and stiff
before the seasonings and sugar are added.
Caramel for Seasoning.
Two pounds of brown sugar. Burn over a hot fire until it
smokes. Pour over it i quart of boiling water and stir until
thoroughly dissolved. Boil to a rich syrup and bottle for use.
Pudding Sauce.
One-halt cup butter, i cup sugar, 5 eggs. Beat butter and
sugar to a cream ; throw in the well-beaten yelks, then the
whites, and stir to a froth. Add brandy or wine to your taste.
Put in a stew-pan and place over the fire until it almost boils.
Use for cakes or puddings.
MISCELLANEOUS. 147
Chocolate Paste.
Three ounces Baker's chocolate, I cup boiling water, y2 cup
sugar, i teaspoon Sauer's vanilla extract. Grate chocolate or
cut it up in small pieces. Pour the boiling water and sugar
over it, and cook until a thick paste. Season, and when cold
use on bread or crackers.
Sugar.
Pulverized sugar will not lump so quickly if kept tightly
covered in small wooden kegs.
Pickles.
Cover your pickles that are in brine with strips of horse
radish and they will not mould.
Milk for Sleeplessness.
Try a glass of hot milk just before going to bed. It will help
you sleep and quiet the nerves.
For Chapped Hands.
One teaspoon glycerine, 10 grains borax, 2 tablespoons rose
water. Mix and bottle.
Another.
Two ounces rose water, I ounce glycerine, 2 ounces lemon
juice. Mix well and use as a lotion.
To Prevent Chapped Hands.
Take the yelk of an egg, ^ cup of pure honey, I cup corn-
meal, and form into a ball. Place in a cool, dry place and allow
it to harden. Use instead of soap during the winter, and the
hands will not chap.
148 TESTED VIRGINIA RECIPES.
Cleaning Fluid.
Eour ounces of ammonia, 4 ounces castile soap, 2 ounces
alcohol, 2 ounces glycerine, 2 ounces ether. Shake well and use
for cleaning spots from woollen clothing.
To Keep Cake Fresh.
Place 2 firm apples in the box with the cake, and you will
find the cake keeps fresh a long time.
To Remove Ink Stains.
Rub ripe tomatoes on a spot of ink on any wash cloth, and
it will disappear. They will remove the stains from the hands
also.
For a Cough.
Whip the white of an egg to a stiff froth. Add 3 tablespoons
of powdered sugar and the juice from y2 a lemon. Beat well,
and take a teaspoonful every half hour. This will loosen a tight
cough and relieve the throat very much.
Peeling Onions.
When onions are peeled in large quantities, and the eyes
smart from the strength of them, you can do away with a great
deal of it by peeling them under water.
To Prevent Boiling Over.
In pre^rving, throw a tablespoon of cold water in a kettle
that is boiling over, and it will stop for a second or two, long
enough to save the juice and remove the kettle to a cooler part
of the stove.
Lemons will keep fresh many days if covered with fresh
water, changing it every two days.
INDEX.
INDEX.
SOUPS-
Vegetable Soup, ,
Noodles for Soup,
Potato Soup,
Chicken Scup, ,
Chicken Jelly Soup, ... ,
Cream of Celery Soup,
Split Pea Soup,
Brunswick Stew,
Mock Turtle Soup,
OYSTERS—
Fried,
Scalloped,
Pigs in Blankets,
Pickle,
Raw,
MEATS-
Scotch Collops,
Beef Balls,
To Boil a Ham,
To Stuff a Ham, ....
Ham Balls,
Breaded Chops,
A Sweet Lamb Stew,
Fried Chicken,
Mush Cakes, .
Pressed Chicken, ....
Chicken Fritters, ....
Chicken Fried with
Gravy
Stuffing for Fowls, . .
Stuffing for Ducks, .
Chestnut Stuffing, . . .
Cream
BREADS —
Yeast,
Sponge
Light Bread,
Corn,
9
9
10
10
10
10
II
II
II
15
15
15
IS
16
19
19
19
19
20
20
21
21
21
21
22
22
22
22
22
25
25
26
26
BREADS — Continued.
Batter Bread, 26
Spoon Corn Bread, 27
Risen Muffins, 27
Beaten Biscuits, 27
Waffles without Eggs, 28
Brown Bread, 28
Quick Sally Lunn, 28
Palias Royal Biscuits, 28
Juliet's Pop-Overs, 28
Luncheon Gems, 29
Fruit Loaf, 29
Cinnamon Buns, 29
Powder Biccuit, 29
Thin Biscuits, 30
Potato Rolls, 30
Buckwheat Cakes, 30
Royal Corn Bread, 30
SAUCES AND CATSUPS —
Tomato, 33
Grape, 33
Lemon, 33
Walnut, 34
Seasoning for Gravies, 34
Celery Vinegar, 34
Green Tomato Sauce, 34
Ripe Tomato Sauce, 35
Pepper Sauce, 35
Egg Sauce, 35
PICKLES AND PRESERVES —
Pickled Onions, 39
Cucumbers, 39
Cucumbers made in Molasses, 40
Good Proportions for Pickling, 40
Chow Chow, 40
Yellow Pickle, 41
Yellow Cabbage Pickle, 41
Mustard Pickle, 42
Mustard Chow Chow, 42
152
TESTED VIRGINIA RECIPES.
PICKLES AND PRESERVES — Continued.
Ripe Tomato Pickle, 42
Chopped Pickle, 43
Gherkins, 43
Plain Mangoes, . . 43
Oil Mangoes, 44
Peach Mangoes, 44
Sweet Peach Pickle, 45
Pickled Damsons, 45
Pickled Plums, 45
Crab-Apple Pickle, 45
Spiced Currants, 46
Spiced Cherries, 46
Watermelon Pickle 46
Sweet Cantaloupe Pickle, .... 46
Sweet Watermelon Pickle, . . 47
Pickled Eggs, 47
Good Proportions for Preserv-
ing, 48
Hints, 48
General Directions, 48
Strawberries Preserved Whole, 49
To Preserve Strawberries in
Wine, 49
Pears Preserved Whole, 49
Sliced Pear Preserves, 49
Sliced Pippins, 50
Apple Mange, 50
Orange Conserves, 5°
Preserved Orange Peel, 50
Peach Marmalade, 51
Sweet Meats, 51
Pineapple Preserves, 51
Preserved Quinces, 52
Quince Paste, 52
Preserved Grapes, 52
Crab- Apples, 52
Blackberry Jam, 53
To Jelly Fruit, 53
Grape Jelly, 53
Peach Jelly, 53
Tutti Fruitti, 54
Brandy Peaches, 54
Brandy Pears, 55
Brandy Peaches, 55
VEGETABLES —
Stuffed Potatoes, 59
Potato Chips, 59
VEGETABLES — Continued.
Potato Croquettes,
Moulded Potatoes,
Potato Baskets,
Potato Cakes,
Potato Balls,
Stuffed Potatoes with Meat,,
Baked Potatoes,
Rice Croquettes,
Corn Fritters,
Corn Pudding,
Ladies' Cabbage,
Stuffed Cabbage,
Stuffed Peppers,
Browned Sweet Potatoes, ..
Stuffed Onions,
Maccaroni and Oysters, . . .
Spinach and Eggs,
Creamed Beans,
PIES—
Pastry,
Chess Cake Pie,
Love Puffs,
Cocoanut Cream Pie,
Cocoanut Pie,
Cocoanut Pie Baked in Dou-
ble Crust,
Cocoanut Gems,
Lemon Pie,
Lemon Pie,
White Lemon Pie,
Sweet Potato Pie,
Rich Sweet Potato Pie,
Raisin Pie,
Caramel Pie,
Fritters,
Pancakes,
Cream Puffs,
Apple Dumplings,
Drop Cakes,
Raisin Puffs,
Mince Meat,
60
60
60
60
60
61
61
61
61
61
62
62
62
63
63
6.3
63
64
67
67
67
67
68
68
68
68
69
69
69
69
69
70
70
70
70
72
PUDDINGS —
Poor Man's Pudding, 75
Huckleberry Pudding, 75
Blackberry Pudding, 76
INDEX.
153
PUDDINGS — Continued.
Soda Pudding, 76
Country Pudding, 76
Apple Pudding, 76
Sponge Pudding to Eat with
Wine Sauce, 77
Sponge Pudding, 77
Plum Pudding, 77
Sweet Potato Pudding, 78
Grated Pudding, 78
Boiled Custard, 78
Baked Custard, 79
Boiled Cocoanut Custard, .... 79
Custard Maccaroons, 79
Spanish Cream, 79
Meringues, 80
Snow Pudding, 80
Rice Caramel Pudding, 80
Cream Pudding, 81
Corn Starch Pudding, 81
Strawberry Short Cake, 82
Chocolate Pudding, 82
CAKES —
General Rules for Mixing, ... 85
Old-Fashioned Jumbles, 85
German Pretzels, or Ringlets, 86
Tea Cakes, 86
Queen Cake, 86
Cinnamon Cake, 86
Sauer's Vanilla Drop Cakes,. . 86
Cocoanut Cakes, 87
Marguerites, 87
Ginger Snaps, 87
Molasses Cookies, 87
Old-Fashioned Ginger Cakes, 88
Rich Drop Cakes, 88
Peanut Cookies, 88
Cookies, 88
Currant Cookies, 88
Sauer's Vanilla Cookies, 89
Ring Timbles, 89
Christmas Cookies, 89
Dough-Nuts, 89
Crullers, 90
Vanilla Snaps, 90
Christmas Stars, 90
Kisses, 91
Creole Kisses, 91
CAKES — Continued.
Cup Cake, 91
Marble Cake, 91
Rich Marble Cake, 92
White Cake, 92
Dover Cake, 92
Cocoanut Cake, 92
Cocoanut-Chocolate Cake, ... 93
Chocolate Cake, 93
Caramel Cake, 93
Lemon Cake, 94
Walnut Cake, 94
Date Cake, 94
Silver and Gold Cake, 95
Fig Cake, 95
Sponge Cake, 95
Almond Cake, 96
White Fruit Cake, 96
Black Fruit Cake, 96
Light Fruit Cake, 96
Large Fig Cake, 97
Lemon Citron Cake, 97
Rolled Jelly Cake, 97
Raisin Cake, 98
Raisin and Citron Cake, 98
German Wine Cake, 98
German Bread Cake, 98
Raisin Ginger Bread, 98
Ginger Bread, 99
Ginger Cup Cake, 99
Cherry Cake, 99
Almond Cake, 99
A Quick Cake, 100
Good Cake to Eat with Sauce, 100
Orange Icing, 100
Cooked Orange Filling, 100
Chocolate Icing, 101
Chocolate Cream Icing, 101
Cinnamon Icing, 101
Caramel Icing, 101
•
CREAM, JELLIES, ETC. —
Freezing, 105
Pure Vanilla Cream, 105
Strawberry Cream, 105
Raspberry Cream, 105
Peach Cream, 106
Apple Cream, 106
Banana Cream, 106
154
TESTED VIRGINIA RECIPES.
CREAM, JELLIES, ETC. — Continued.
Pineapple Cream, ........... 106
Bisque, 107
Caramel Cream, 107
Chocolate Ice Cream, 107
Lemon Ice Cream, 107
Sultana Roll, 108
Chestnut Cream, 108
Frozen Pudding, 108
Maple Cream, 109
Chocolate Sauce for Cream,. . 109
Mint Sauce for Vanilla Cream, 109
Lemon Ice, 109
Orange Ice no
Gelatine Ice, no
Ambrosia, no
Blanc-Mange, no
Custard Blanc-Mange, no
German Blanc-Mange, in
Snow Flake, in
Apple Snow, in
Jelly, in
Tutti Fruitti Jelly, 112
Charlotte Russe, 112
Custard Charlotte Russe, .... 112
Marshmallow Souffle, 112
Apple and Cocoanut, 113
SALADS —
Potato Salad, 117
Turkey Salad, 117
Celery Salad, 117
Sweetbread Salad, 118
Shad Roe Salad, 118
Tomato Salad, 118
Cucumber Salad, 119
Asparagus Salad, 119
A Dainty Fruit Salad, 119
Cherry Salad, 119
Apple Salad, 120
Walnut Salad, 120
Daisy Salad, 120
Fish Salad, 120
Salmon Salad, 120
SALAD DRESSINGS —
Cream Salad Dressing, 121
Hot Cream Dressing, 121
SALAD DRESSINGS— Continued. . .-..'•.
Salad Dressing, . -121
Slaw Dressing, 121
Slaw Dressing Without Milk, .122
Mayonnaise Dressing, 122
French Dressing, 122
Tartare Dressing, 122
Cooked Dressing, 122
VARIOUS DISHES—
Deviled Crabs, 125
Welsh Rarebit, 125
Omelette, 125
Baked Eggs, 125
Stuffed Lggs, 126
Codfish Balls, 126
Jellied Tongue, 126
Timbale of Cold Meat, 126
Moulden Salmon, 127
Veal Croquettes, 127
Salmon Croquetttes, 128
Chicken Croquettes, 128
Chestnut Croquettes, 128
Curry, 128
Scraple, 129
Celery Sandwiches, 129
Ham Sandwich, 130
Lettuce Sandwich, 130
Peanut Sandwich, 130
Cheese Straws, 130
Kidney Stew, 130
CANDIES —
Fondant, 133
"Potatoes," 133
A Good Taffy Pull, 133
Cocoanut Drops, 133
Brown Cocoanut Candy, 134
Maple Creams, 134
Chocolate Caramels, 134
Cream Chocolate Caramels, . . 134
Cocoanut Caramels, 134
Nut Fudge, 135
Cream Candy, 135
Peanut Nugat, 135
Marroons, 135
Peppermint Drops, 136
Peppermint Cream Drops, ... 136
INDEX.
155
CANDIES — Continued.
Stuffed Dates, 136
Marshmallow Creams, 136
Stuffed Figs, 136
BEVERAGES —
Blackberry Wine, 139
Grape Wine, 139
Grape Juice, 139
Parsnip Wine, 139
Strawberry Acid, 140
Champagne Punch, 140
A Good Plain Punch, 140
Tea Punch, 140
Egg-Nog, 140
Punch, 141
Raspberry Vinegar, 141
Champagne Cocktail, 141
Manhattan Cocktail, 141
Hot Scotch, 142
High Ball, 142
Life Saver, 142
Rickey, 142
MISCELLANEOUS —
Chocolate, 145
Beef Tea, 145
Lemon Butter, No. I, 145
Lemon Butter, No. 2, 145
Molasses, 146
Burnt Syrup, 146
Golden Syrup, 146
To Season Whipped Cream,.. 146
Caramel for Seasoning, 146
Pudding Sauce, 146
Chocolate Paste, 147
Sugar, 147
Pickles, 147
Milk for Sleeplessness, 147
For Chapped Hands, 147
To Prevent Chapped Hands,. 147
Cleaning Fluid, 148
To Keep Cake Fresh, 148
To Remove Ink Stains, 148
For a Cough, 148
Peeling Onions, 148
To Prevent Boiling Over, . . . 148
ADVERTISEMENTS.
"The Cup that Cheers."
LIPTON'S TEAS
d. Buy a package of the delicious Tea and
give it to your friends for afternoon tea.
They will be delighted with its exquisite
flavor.
Ct. Packed in air tight cans only.
Ct, All grocers handle it.
Fragrant and Delicious
Will Not Bite the Tongue
Best for Pipe Smokers
'HE manufacture of LUCKY STRIKE amounts to a great discovery
/ in its originality, and is beyond imitation. It is WHOLESOME-
V^' tne nicotine being so eliminated that it may be used constantly with-
out risk of nervousness and other troubles attending the excessive use
of tobacco. It is a COOL, MILD SMOKE, and will not bite the tongue.
Thousands of voluntary testimonials from Pipe Smokers attest the true merits
of LUCKY STRIKE.
R. A. Patterson Tobacco Co.,
Richmond, Virginia.
MRS. R. J. JOHNSON'S
trgwta
|hrkl*
The Best Pickle on the Market. Sold by the Leading
Grocers of the Country.
- *
Ask your Grocer for it, and if he does not carry it in stock insist
upon his writing for prices to
MRS. R. J. JOHNSON PICK'LE CO.,
16TH AND BROWN STS., RICHMOND, VA.
'Phone 3052.
iiamt & Irohm,
No. 5 W. Broad St.
Richmond, Virginia
'PHONE 3121 HNGRAVER OF CRESTS, COATS OF ARMS, MONOGRAMS, &C.
NUDD
Watrh S^airtng anb lEttgrabtng
FORMERLY >i TH 222 E. BROAD STREET,
C. LUMSDEN & SON
JEWELERS RICHMOND, VA.
J. B. MOORE & CO.
1009 E. Main Street, Richmond, Va.
PHONE 4701. 205 E. BROAD ST.
BROWNE & CONSTINE,
(Urnrkerg, (glaBshmrr
SUtntisljings
Pave the 'Road to the Heart" with the right goods, at right
prices. We have the most complete stock of them.
Am? riran National Sank
UNITED STATES, STATE AND CITY
DEPOSITARY.
Commercial Accounts. — Received on most favorable terms,
consult us.
Savings Accounts. — Our Savings Department offers the same
terms as Savings Banks. Pays 3 per cent.
Safe deposit boxes for rent.
We issue our drafts on all commercial cities of the world.
We have a separate dapartment for women, whom we cordially
welcome.
The increasing popularity of the "AMERICAN BANK" is clearly
indicated by the magnitude of its deposits.
HERMANN SCHMIDT
500 E. BROAD STREET
•>
^
The required ingredients for all the recipes in this hook can he
purchased of us.
A CENTURY DEMOTED TO
ESTABLISHED 1804.
DIXIE SOAP WORKS,
For the FAMILY and LAUNDRY service
is recommended. We Guarantee New South Soap Strictly Pure, from fresh,
clarified stock and high teste alkali ; is a borax soap, thoroughly saponified,
and will not injure fabric in a laundry. We sell a single box to family. Try
a box, put soap on shelf, better for age. We feel confident you will find the
cost money well expended.
Mail address No. 117 N. 17th Street.
P. J. CREW & COMPANY,
FACTORIES: 113, 115, 117 and 1309-11-13-15
North 17th Street.
A
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