Colonial recipes, from old Virginia and Maryland manors

Dr. Charles T. Mason is the great-grandson of Rev. Jeremiah Mason, who resided on the beautiful and picturesque Castle Howe estate on Licking Creek, Washington County, one of the early Mason establishments in Maryland. GENUINE OLD ENGLISH PLUM PUDDING {Randolph Family) Two pounds stoned raisins, 2 pounds stoned \ 74 Castle Howe prunes. Put in a dish and pour over them 3 wineglasses of brandy and a tablespoonful each of ground cinnamon, cloves, and allspice, and \ tablespoonful of mace, and one nutmeg. Let this mixture stand from 36 to 48 hours, and occasionally stir it well. Sprinkle a handful of flour over 2 pounds of beef suet, and chop very fine, removing all strings. Mince one ounce of candied or preserved orange peel and one lemon peel and 1 pound of preserved citron. Mix with the suet. Beat 8 eggs very thick and smooth with 1 teaspoonful of salt, add \ pound sugar and 1^ pounds of flour, then the fruit and the brandy. If too thick, mix in a little cream or milk. Boil or steam 7 hours. This makes a large quantity, but it will keep all winter in a cool, dry place, and it is better after it has been made some time. One quarter of this recipe will make a pudding large enough for six or seven persons. This is a genuine old English plum pudding, and has been used in the Randolph family for many generations. RUM SAUCE FOR THE PUDDING Six eggs, yolks and whites, beaten separ- Castle Howe 75 ately, then beaten together, with sugar and rum to flavor. FOAM SAUCE FOR THE PUDDING One cup sugar, 2 eggs, -| cup butter, 1 wineglassful either sherry or brandy, and a little nutmeg. Mrs. Isabel S. Mason. Heigh-ho ! sing heigh-ho ! unto the green holly : Most friendship is feigning, most loving mere folly: Then, heigh-ho ! the holly ! This life is most jolly!" — Shakespeare. WHITE CAKE {Castle Howe) Whites of 18 eggs beaten stiff, 1 pound flour, 1 pound sugar, f pound butter, 1 teaspoonful soda, and \ teaspoonful cream of tartar, 1 cup sour cream. Mix the cream of tartar with the flour dry. Flavor with lemon. CHARLOTTE POLONAISE CAKE (Mason Family) Two cups powdered sugar, | cup butter, 4 j6 Castle Howe eggs> whites and yolks beaten separately; I small cup of cream, 3 cups prepared flour. FILLING Six eggs, 2 tablespoonfuls flour, 3 cups cream, scalding hot; 6 tablespoonfuls grated chocolate, 6 tablespoonfuls powdered sugar, -| pound sweet almonds blanched and chopped, \ pound chopped citron, \ pound macaroons, \ pound crystallized peaches, cherries, or whatever preferred. Beat the yolks very light. Stir into the cream the flour wet with a little cold milk; then add very slowly the beaten yolks. Boil slowly, stirring all the time, for five minutes. Take from the fire and divide the custard into three parts. Put the grated chocolate with the macaroons, finely crumbled, with one tablespoonful sugar, into one part of the custard, stirring well, then boil five minutes, stirring constantly. Take from the fire and beat with egg beater and set aside to cool. Now pound the blanched almonds a few at a time in a wooden mortar, adding now and then a few drops of rose water. Chop the citron fine, mix with the almonds, adding 3 tablespoonfuls of sugar. Stir this into the Castle Howe JJ