Colonial recipes, from old Virginia and Maryland manors

Governor George Howard was a devoted father, and very fond of home life. The household at Waverly was a very large one, for Mrs. Howard was the mother of thirteen children. Waverly 59 JUMBLES ( Waverly ) One pound flour, ^ pound butter, f pound brown sugar, 2 eggs, \ nutmeg (grated), 2 tablespoonfuls rose water. Roll out long with hands and join in rings (very good). Mrs. George Howard, Waverly. RICE FLOUR PUDDING {Waverly) • One quart milk, | pound butter, 4 eggs, 5 tablespoonfuls rice flour, 6 tablespoonfuls of sugar, rind of 1 lemon (grated). Beat yolks light, add sugar and lemon peel. Boil the milk, mix flour with a little cold water, and pour boiling milk on it. Beat in eggs and sugar, and put back on fire until it thickens a little. Stir in the butter. Pour into a buttered dish, add beaten whites of eggs, and bake quickly. Mrs. George Howard. BELMONT Belmont, the homestead of the Hanson family, is one of the old manor houses in Maryland. It was built in 1738 by Caleb Dorsey, the grant of the estate having been given him by King George II; and as it has descended by inheritance, no deed of it has ever been recorded to the present day. The old house is built of English brick (which meant nobility in those days) and yellow stucco. It has a wide entrance hall running through the center, with great wings upon either side, one of which is known as the ballroom wing. In a stone tablet over the main doorway are cut the initials of the owner and his bride, " C. and P. D." (Caleb and Priscilla Dorsey). Both front and back of the old mansion the spacious grounds are terraced, and there is a charming old-fashioned garden, bordered with boxwood. This boxwood hedge is one of the most beautiful in Maryland. Edward Dorsey, the son of Caleb and Pris- Belmont 61 cilia Dorsey, inherited Belmont, and from him it was inherited by his daughter Priscilla, who married Alexander Contee Hanson. Their marriage was a very romantic one, as they eloped in a post-chaise from Baltimore. Through the courtesy of Miss Nannie Hanson, who, with her brothers and sisters, still lives at Belmont, the following old recipes of the Hanson family are given : FOR CURING HAMS {Belmont) For every 10 hams of moderate size, take 3! pounds of fine salt, 1 pound of saltpetre, and 2 pounds of brown sugar. After mixing these thoroughly, rub the hams therewith on either side. Pack them in a hogshead, covered tight, and allow them to remain about three weeks. Then take out and put them in a pickling tub or hogshead and cover with brine strong enough to swim an egg. After remaining in pickle three weeks take out and thoroughly rub with fresh salt, and hang up in a wellventilated meat-house for a few days to dry. After which smoke them well with green hick- 62 Belmont ory wood until they have acquired the color of bright mahogany. put them in whitewashed bags, pack away in a hogshead with wood ashes until wanted. These hams, when two years old, should be soaked twenty-four hours in cold water and then boiled slowly for five hours. This is an old and famous recipe that has been used at Belmont for generations. Miss Nannie Hanson, Belmont. LETTUCE DRESSING {Belmont)