Colonial recipes, from old Virginia and Maryland manors

Prepare and boil the ham just the same as an " Old Maryland Baked Ham." After the skin is removed (after the ham has been boiled) cut a generous slice out of the center of the Ham and fill it in with old Maryland Filling (the same that you use to fill fowls with), then stick the ham full of cloves, sprinkle with black pepper, bread crumbs, and brown sugar, and put it in the oven to bake a nice brown. This ham was used for dinner on Easter Sunday in Colonial times. OLD MARYLAND FILLING (IV eld on) Cut stale bread in i inch squares and put it into a skillet in butter that has been made 94 Wei don already very hot. Stir all the time and toast to a nice light brown. Then put the bread into a bowl and scald with boiling water, using as much water as the bread will absorb without making the bread "soft." Then add 2 eggs, and butter the size of an egg. Season with salt, pepper, celery, cut up; also parsley and a dash of onion. MARYLAND BISCUITS {Weld on) Three pounds flour, | pound lard, 1 small pinch of salt (too much salt will make the biscuits heavy). Beat with iron (never use wood). When worked out stick each biscuit on the top and bottom with a fork. Make up dough very stiff with water. THIN BISCUIT (Weldon) One pint flour, 1 egg, 1 spoonful of lard, a little salt Make up with sweet milk into a moderately stiff dough. Roll out quite thin and cut with a biscuit cutter. Then take each Weldon 95 one and roll out as thin as possible. Stick all over with a fork and bake a light brown. These are the genuine old Southern " Thin Biscuits." BATTER BREAD ("BATTI BRAID ") (Weldon) One pint meal (white), 1 pint sweet milk, 1 pint boiling water or milk, 2 eggs, a little salt, 1 tablespoonful lard. Take one-half the meal and pour over it the boiling water, then add the other milk, the rest of the meal, and the eggs well beaten. Lastly add the lard (melted). Bake in a deep fireproof dish, that has been made hot and well greased. POTATO ROLLS (Weldon) One cup yeast, 1 cup flour, 1 cup mashed potatoes. Set these to rise. When light, add 2 eggs, 1 cup sugar, 1/2 cup lard, some salt. Make up stiff. Let stand until light. Roll out until 1/2 inch thick, then cut with round cutter. Butter and lap over. Let stand until 96 Wei don very light. Bake in hot oven 10 minutes. These are the old Maryland potato rolls. SALLY LUNN (Weldon) One egg, 1 small cup sugar, creamed well together. Then stir well with a lump of butter the size of an egg, and beat all together, then add 1 cup sweet milk and stir well, then add 3^ cups of flour that has been sifted 3 times and in which has been sifted 2 teaspoonfuls baking powder; also add a pinch of salt. Mix all well together. Bake in a loaf cake. Try it with a broom straw to see when done. TIPSY PUDDING (Weldon) Take stale cake (fruit cake or any other), cut it in bits and lay it in the bottom of a glass dish. (Cake crumbs can also be utilized in this pudding.) Pour over the bits of cake \ pint wine, then make boiled custard and pour over this, then whip the whites of 2 eggs and 2 tablespoonfuls sugar and put on top of cus- Wei don 97 tard. Set it in the oven till it is light brown. Serve cold. tomato soup (Weldon)