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Original Receipts

Four calves'-feet well boiled, pound of sugar, 1 pint of wine, 2 lemons, the whites of 4 eggs, and shells; boil all together about five minutes, then pour through a flannel bag to strain. 15. Apple Pudding.

Half the whites and all the yolks of 10 eggs, beat them very light, add 1 pint of apples, after they are stewed and put through a sifter, stir in pound of butter, the grated peel of 2 large lemons, and juice of one; sugar to taste. Mace and nutmeg are very good substitutes for lemonjuice. 16. Baked Apple Pudding.

Pare and quarter 4 large apples, boil them tender with the rind of a lemon in so little water that when done no water may remain, beat them quite fine in a mortar, add the crumb of a small roll, pound of butter melted, the yolks of 5 and whites of 3 eggs, juice of a lemon, sugar to your taste; beat all well together, and bake it in a paste. 17. Lemon Blanc-Mange.

Pour 1 pint of hot water upon 1 ounce of isinglass, when it is dissolved add the juice of 3 lemons, the peel of one grated, 6 yolks of eggs beaten, a pint of Lisbon wine, sweeten it to your taste; let it boil, then strain it, and put it in your moulds. 18. Mrs. Hoffmann's Blanc-Mange.

Take 2 ounces of isinglass, 1 quart of new milk, strain it and sweeten to your taste, add rose or peach-water, let it be only milk warm when you washed and picked, 2 ounces of butter, 4 ounces of sugar, a few allspice pounded, and 2 quarts of milk. Bake in a slow oven. 26. Another. Sweeten rice in milk, strain it off, and having pared and cored apples, put the rice around them, tying each in a cloth with a bit of lemon-peel, a clove, or cinnamon. Boil them well. 27. Ground Rice or Sago Pudding.

Boil a tablespoonful of it heaped, in a pint of new milk, with lemon-peel and cinnamon; when cold, add sugar, nutmeg, and 2 eggs, well beaten. 28. Sweet Potato Pudding.

Take 5 eggs, a pound of butter, of a pound of sugar, add as much sweet potato as will thicken it, the juice and grated peel of 1 lemon, beat it very light. 29. Potato Pudding.

Take a pound of boiled potatoes, beat well in a mortar with a pound each of sugar and butter, the yolks of 10 eggs, the whites of 4, well beaten, 2 Naples biscuit grated, and a pint of cream; mix them well with the other ingredients, and pour it on a thin paste. Bake for half an hour. 30. Another. Take 8 ounces of boiled potatoes, 2 ounces of butter, 2 eggs, of a pint of cream, 1 spoonful of white wine, a little salt, the juice and rind of a lemon, beat the whole to a froth, sugar to taste - a paste or not as you like. If you want it richer, put more butter, sweetmeats, and almonds, with another egg. 31. Citron Pudding. put it in the moulds; if you wish it particularly creamed, the yolks of 9 eggs, a wineglass of nice, blanch pound almonds, beat them very fine in a mortar and stir in before you boil or strain. 19. Orange Pudding.

Take 1 pound of butter creamed, 1 pound of sugar, 10 eggs, the juice of 2 oranges; boil the peel, then pound it fine, and mix it with the juice; add the juice of one lemon, a wineglass of brandy, wine, and rose-water. 20. Hominy Pudding Take the hominy, warm it, and mash through a sifter until you get a pint, add of a pound of butter, melted, stir a teacup of cream into it, and let it cool; then add half the whites of 6 eggs; sugar, nutmeg, mace, and wine to your taste.

Bake it. 21. Cocoanut Pudding.

To 1 large cocoanut, grated, add the whites of 8 eggs, pound of sugar, pound of butter, 2 tablespoonfuls of rose-water. Bake it in a paste. 22. Rice Pudding.

Take pound of rice, tied in a cloth, boiled well, and then put through a sieve; add 1 quart of milk, and keep stirring until it thickens; then add 6 ounces of butter stirred into the rice, 12 yolks and 6 whites of eggs well beaten; mace, nutmeg, wine and sugar, to your taste. This quantity will make 2 large puddings. If you choose you may add currants or any other fruit. 23. Another.- Boil the rice very soft, dry from water, stir in a little butter, 1 pint of milk, and 3 eggs well beaten, sweeten to your taste, pour it in your dish, sprinkle flour on the top, put little bits of butter here and there on the top. Bake slowly. 24. Another, highly approved. - Take 2 tablespoonfuls of raw rice, 1 quart of new milk, a bit of butter the size of an egg, a little cinnamon, sweeten to your taste, put the pan in a slack oven after the bread is taken out; eat when cold.

Half a pound of sugar, a pound of butter brandy, a pound of citron chopped very fine. 32. Cream Pudding.

To 3 eggs beaten very light, stir in 1½ pints of flour, salt to your taste, mix a little milk, then put in 6 ounces of sugar, just before you put it in the oven add 1 pint of thick cream. Bake for three-quarters of an hour. 33. Custard Pudding.

One pint of milk, 3 spoonfuls of flour, 6 eggs, and salt to your taste. Sugar. 34. Wedding Cake.

Three pounds of flour, 3 pounds of butter, 3 pounds of sugar, 2 dozen of eggs, 3 pounds of raisins, 6 pounds of currants, 1 pound of citron, 1 ounce of mace, 1 ounce of cinnamon, 1 ounce of nutmegs, an ounce of cloves, a pint of brandy.

Beat the butter with your hand to cream, then beat the sugar into the butter, add the froth of the yolks of the eggs after being well beaten, then the froth of the whites; mix fruit, spice, and flour together; then add them in with beating. Five or six hours' baking will answer for a large loaf. 35. Election Cake.

Five pounds of flour, 2 pounds of sugar, pound of butter, 5 eggs, yeast, 1 pint of milk, and spice as you please. 36. Indian Pudding.

Boil 1 spoonful of fine Indian flour well, then add 1 pint of milk, and let it all boil; when cool, beat in 2 eggs. Sweeten and season. 37. Baked Indian Pudding.

Eight ounces of mush, 6 ounces of butter, 6 ounces of sugar, the yolks of 6 eggs, and the white of 1; mix the butter in the mush when hot, beat the eggs and sugar together; add to the mush, when cool, nutmeg, mace, and wine to your taste; 25. Another. Put in a deep pan pound of rice | bake. 38. Friend Wilson's Plum Pudding.

Mix well together 1 pound of raisins, 1 pound of currants, the crumbs of a loaf of bread, of a pound of flour, 1 pound of suet; stir in 6 eggs and 1 tumbler of porter; put in of a nutmeg, pound of citron and cinnamon; to give taste add 2 ounces of fine sugar. You may use, instead of porter, a small tea-cup of yeast. Before taking it out of the bag dip into cold water. 39. Apple Custard.

Take apples, pared, cored, and slightly stewed, sufficient to cover the dish, 6 eggs, 1 quart of milk; spice to your taste. Bake it one-third of an hour. 40. Black Cake.

One pound and three-quarters of flour, 14 pounds of brown sugar, 1 pound of butter, 1½ pounds of raisins, 1½ pounds of currants, pound of lard, 4 eggs, 1 pint of milk, 1 nutmeg, and mace, 1 teaspoonful of baking powder. Wine and brandy. 41. Tomato Catsup.

Cut up the tomatoes, and between every layer sprinkle a layer of salt, let them stand a few hours before you boil them, which do very well; then strain them through a colander on some horseradish, onions or garlic, mustard-seed, beaten ginger, pepper and mace; cover it close; let it stand a day or two, then bottle and seal it for use. 42. Green Tomato Soy.

To 1 peck of green tomatoes, sliced thin, add 1 pint of salt; stand twenty-four hours, then strain and put them on the fire, with 12 raw onions, 1 ounce of black pepper, 1 ounce of allspice, pound of ground mustard, pound of white mustardseed, and a little Cayenne pepper. Cover with vinegar, and boil until as thick as jam, stirring constantly to prevent burning. 43. Puff-Paste.

One pound and a quarter of flour, and 1 pound of butter; divide the butter into 4 equal parts; mix one-fourth part of the butter with threefourths of the flour; and work the remainder of the flour and butter in. 44. Good Receipt for Paste (for Pies).

To 14 pounds of sifted flour allow 1 pound of butter or half butter and half lard. Rub the lard and flour through your hands until thoroughly mixed, having first put aside 2 tablespoonfuls of flour to make out the paste with; then break up the but ter in small pieces with your fingers with the flour and lard; moisten with cold water, and press it together lightly until it forms a mass, then flour the paste-board, lay the dough on it, and with the rolling-pin roll it lightly into a thick sheet.

Sprinkle some of the flour on, cut it into fair pieces, and again proceed to roll as before; do this three times, then make the pies.

For plain home-made pies, to 2 pounds of flour pound butter and pound of lard, or all lard. 45. Biddle Pudding.

One pint of milk, 4 large tablespoonfuls of flour, 4 eggs. Butter the bake-dish. Put it in the oven when you are about to dish the dinner, allowing twenty-five minutes for baking; bring it directly from the oven to the table, or it falls.