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, ^ ounce of mace, i ounce of celery seed, y^ ounce of coriander seed, 34 ounce of black pepper, ^ ounce of mustard seed. Pound in a riiortar 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 ^^%, 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 Doil, 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, ^ teacup of celery seed, Yz teacup of mustard seed, i teacup of molasses, i pound of brown sugar, i ounce of allspice, i ounce of cloves, Yz ounce of black pepper, ^ 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, ^ 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, ^ pint grated horse

PICKLES AND PRESERVES. 41

radish, ^4 pound mustard seed, 3^ ounce celery seed, ^ teacup of ground black pepper, ^^ teacup tumeric, Va, teacup cinnamon, 2 pounds brown sugar, 3 quarts of vinegar, ^ pound mustard, y^ 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, letting 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^ gallons of vinegar, 7 pounds of brown sugar, ^ box of mustard, i pound of mustard seed, i pound white ginger, y^ pound white pepper, ]/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, cjuarter 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), ^ 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 tor 12 hours. Make a pickle of 2 quarts of vinegar, y2 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. It not sweet enougn, add a little sugar. Take ofT the fire and put in a jar lor 24 hours. Drain off the vinegar and add 2 tea- spoons of Curry powder. 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 I/2 pint of salt for 24 hours. Strain well and add the following to them. Slice I quart onions, 5^ pound brown sugar, 3^ ounce of celery seed, i^ pound mustard seed, ]/\ pound ground mustard. Make a layer of tomatoes and one of spice and sugar, and cover the wliole 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 Yz 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),

1 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 Y^ an hour.

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 dififerent 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 T 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. ]\Iake 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 I 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 ^ pint of vinegar. Make a syrup, and while hot pour over the peaches. Repeat the boiling for 3 days, and the last day add T 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.

Pickled Damsons.

Eight pounds of, damsons, 3 pounds of sugar, }^ 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 da}^ ; repeat for 2 days, and then put the fruit on the fire 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 Plums.

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 Yz pint of sharp vinegar and i teaspoon of cloves, i tea- spoon of allspice and i teaspoon of cuinamon. 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 23^2 pounds ot white sugar, i pint of vinegar and i tablespoon o± cloves and 2 tablespoons of cmnamon, 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, 3^2 pounds brown sugar, 1 ounce mace, i^ 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, 3^ 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 Yz teacup of cloves and cinnamon mixed ; boil the vinegar for ^ 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 J^ 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 y^ 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. Will 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 VlkOINIA 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.

1 pound of damsons, Use i pound of brown sugar.

I pound of pineai^ple, Use ^4 pound of white sugar.

I pound of cherries, Use ^ pound of white sugar.

I pound Oi strawberries Use ^ pound of white sugar.

I pound of pears, Use ^ pound of white sugar.

1 pound of plums, Use i pound of brown sugar.

I pound of quinces, Use i pound ot white sugar.

I pound of blackberries, Use ^4 pounu of brown sugar

I pound of peaches, Use ^ pound of white sugar.

I pound of crab-apples, Use i pound of white sugar.

I pound of apples, Use ^ pound of white sugar.

1 pound of gooseberries, Use i pound of white sugar.

I pound of raspberries, Use ^. pound of white sugar.

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 wooden 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 susfar, unless otherwise directed. Slovvlv

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.

Use 3/^ 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 — Y^ pint of white sugar to this quantity of berries, unless they are very sour. Pour over them enough Maderia wine to cover well, 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 ^

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 J4 of an inch thick ; boil 2 or 3 lemons and slice them over the apples. Allow sugar pound for pound, and 3^ 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 Yz pound of sugar for every pound of fruit. I3oil until thick. When 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 gooa 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 ^ 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 Httle 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. When tender, strain out and put in jars; boil the juice once more and pour over the quinces.

Quince Paste,

Boil quinces that have been peeled 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 3.^ pound of sugar to i pound of grapes. Boil until thick enough to jelly, and seal while hot.

Crab-Apples.

Wash and Aveigh 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 i^ 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 tmtil 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 flat bread-pan on the inside of the oven, and strewing the sugar in, stirring to prevent burning.

Grape Jelly.

Cook the grapes as airected 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 way.

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 ^4 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 ^ 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 ^ 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 ^ pound of white sugar to every pound of fruit, and 3^ 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 un 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."

—Rahbi 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 co-Id 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 friend bacon. Brown the potatoes over the top and serve on a flat dish.

Potato Chips.

Pare potatoes very thin with a vegetable cutter, and soak for y^ 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.

6o 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 ^ 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. 6i

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 oven 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 J^ ^^ ii^ch 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 i^ 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 ^ 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. Unvv^rap 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, ^ pint of chopped chicken or veal, ^ teaspoon of black pepper, lA 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 stufif 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: i^ cups of stock, 1}^ cups of stewed tomatoes, ^ 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 ^ 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 ofj grated ham, i egg and ^ 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 water ; let it steam until tender. Poach 6 eggs until they set, but are not hard. When 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 Yz 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.

"No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies."

One quart of flour, % 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 Yi pound of white sugar into >2 pound of butter. Add to the two, after they have been well mixed, Y^ 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 pufif 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, I/2 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 Yj pound of sugar and Yx 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), ^ 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 way.

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; ^ 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, i^ pounds of brown sugar, Yz pint of water. Cook all together until the raisins are soft ; let cool, and then add i teaspoon of cinnamon, i teaspoon of allspice, ^2 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.

yo TESTED VIRGINIA RECIPES.

Caramel Pie,

One cup of preserved damsons pressed through a colander, 1 cup of sugar, ^.^ 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, iiake at once in one crust.

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.

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 i>4 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

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.

Make 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, sift the flour in and stir briskly until it is smooth ; cool and turn into a bowl; beat in i q.%% 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, ^ cup chopped raisins, 3 heaping teaspoons baking powder. Steam in cups for Vo an hour. Eat with cream or sauce. This makes 6 puffs.

^2 TESTED VIRGINIA RECIPES.

Mince-Meat.

One-half pound tender beef, boiled until rare done. Chop fine and add ^ pound the best kidney suet. To this add i pound currants, i pound raisins, 2 pounds Albemarle pippins (or any other good apple, chopped), ^ pound citron (cut fine), 3 pounds white sugar. When this has been well mixed, pour over it i^ pints of brandy, ^ 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.

"First be sure you are right, then go ahead." — David Crockett.

Poor Man's Pudding.

One and one-half cups of chopped suet, ij^ cups chopped raisins, ^ cup molasses, i cup of milk (sour is best), 3 cups of fine bread crumbs, i teaspoon each of cloves and cinnamon, Yz 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. — i^ tablespoons of butter, 15^ cups of white sugar, I even tablespoon of flour, rind and juice of 2 lemons. Cream butter, sugar and flour well together ; add i cup of sweet milk. Have i^ 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 i^ 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.

yt TESTED VIRGINIA RECIPES.

Blackberry Pudding.

One pound of butter, ^ pound of sugar, 6 eggs, i quart of blackberries, y^ pound of flour, i teaspoon of powder, and Sauer's 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, ^4 pint of wine, 34 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 /'I 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 : ^ pound of blanched almonds (cut in half), ^4 pound of citron (sliced), I pouiia 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 ^ 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, ^ pound of butter, >^ 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 i)4 hours. Serve at once with cream sauce.

Cream Sauce. — Yi cup butter, i cup of pulverized sugar, yi cup of cream, i cup of sherry wine and a tablespoon of Sauer's 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 m 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.

1/2 teaspoon of cinnamon. Boil for 6 hours in a pudding mould or bag.

Sauce. — V4 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; ^ 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 ^ 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, Yz pound of butter, ^•^ 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 ^%%, 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^ 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, ^ 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 stifif 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 pufif 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 Yz 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, Y^ 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, Yz 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, ^ cup of 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. Si

with a pan, place in a pan of water, and slip in the oven to bake. Bake for ^ 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, Yi 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 Yz 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, ^ 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, 1 1/2 cups of flour, 34 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.

' Wouldst thou both eat thy cake and have it ?"

— Herbert.

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.