Colonial recipes, from old Virginia and Maryland manors

One quart tomatoes, i quart water, i pint milk. Season with pepper, salt and butter; I teaspoonful of soda. Put the water and tomatoes on and let boil, then strain through a sieve, then add the soda, milk, pepper, salt, and butter. Let all boil together. If you prefer it thinner than this makes it, add water to suit taste. • ICE CREAM CAKE {Weldon) Whites of 8 eggs, I scant cup of butter well creamed, 2 cups sugar, 1 cup sweet milk, 2 cups flour, 1 cup cornstarch sifted together 12 times, in which has been sifted 2 teaspoonfuls baking powder. Flavor with vanilla. Beat the butter and sugar together, add the milk, then add the flour and cornstarch and baking powder (sifted 12 times), then add the whites of the eggs beaten to a stiff froth, then add the 98 Wei don flavoring. Grease the pans well and flour them afterwards, to keep from sticking. ICING FOR CAKE Whites of 4 eggs beaten to a stiff froth, 4 cups of pulverized sugar. Pour over the sugar 1 small cup of boiling water and let it boil until clear and will candy in cold water. Don't let it get too stiff or it will not make good icing. When done pour over the frothed eggs the boiling syrup and beat until light. Add 2 teaspoonfuls vanilla and 1 teaspoonful of citric acid. Put between cakes and ice the top and sides with it. OLD MARYLAND APPLE TODDY (Weldon) About Thanksgiving Day take -J dozen large, smooth, and good cooking apples, and roast them until they burst open. While hot mash them — skin, seeds, and all — and pour on them -| gallon of good apple brandy. Add sugar and seal tight in a stone jar until Christmas Day. Weaken with water to taste. Weldon 99 If the apples have not all been reduced to pulp, serve what is left of them with the toddy. As old Malachi said, " Take a little of de apple. Dat's whar de real spression ob de toddy is." SAND TARTS (Weldon) One pound sugar, 1 pound flour, yolks of 5 eggs, 6 ounces butter, 2 tablespoonfuls thick milk, I teaspoonful soda. Roll thin, cut out. Beat the whites of 2 eggs and wash the tops of them with it. Sprinkle with cinnamon, granulated sugar, and chopped almonds. WOODBERRY CAKE (Weldon) (A great favorite with children) One cup sugar, 1 cup sweet milk, 1 pint flour, piece of butter size of an egg, 1 teaspoonful baking powder mixed in the flour; flavor with 2 teaspoonfuls of ground cinnamon. Bake in a large flat pan. ioo Wei don CANTALOUPE PICKLE {Weldon) Pare the cantaloupes, cut a slit in the sides and remove the seeds. Put them in brine that will bear an egg. Let them remain 2 weeks or longer, then put them in cold water for 2 days, changing the water 2 or 3 times. Then wrap them in corn blades and put them in a preserving kettle, and to 1 gallon of water take a piece of alum the size of a hickory nut. Pour this over the cantaloupes and let them simmer not more than % hour, then put them in cold water for 2 or 3 hours, then press all the water from the fruit with a linen towel. Cut up some of the soft cantaloupes and put them with the filling which is made by adding mace, ginger, lemon rinds, and cloves. Boil the rind of 4 of 5 lemons before using it. When all is well mixed, fill the fruit.