Rare old receipts

i cup broken butter, 2 cups Porto Rico molasses, i cup brown sugar, 2 teaspoonfuls soda, 2 teaspoonfuls yellow ginger, 1 heaping teaspoonful salt. Put molasses, sugar, butter, ginger, soda and salt together in a porcelain sauce pan and set on the fire, stirring till it boils and keeping at the boiling point for five minutes. Pour off into a big bowl and begin at once to stir in your flour (enough to make it as stiff as can be rolled). Do it quickly, moulding it with your hand as it gums too stiff for the spoon. It will not stick. Take what you can manage at a time and roll out very thin on a floured bowl. Cut it in small rounds, lay in shallow pans and bake immediately. THE ORIGINAL FISH HOUSE PUNCH.— 1732. The Schuylkill Fishing Company, organized in 1732 as " The Colony in Schuylkill." In 1871 " The Colony in Schuylkill " became " State in Schuylkill." The club exists to-day, and is generally spoken of as the " Fish House." It is at Cornwall's Station, New York Division, Penn. R. R., Bucks Co., Pa. .Contributed by Agnes P. Roberts Groome, Mrs. John C. Groome, Philadelphia, Pa. 2 qts. of Jamaica Rum, 1 qt. brandy, 1 qt. lemon juice, 1 gill of peach brandy, % of a lb. of loaf sugar, 10 lb. block of ice. Dissolve the sugar in 1 qt. of cold water, add the lemon juice, and place in bowl, add the liquor, which has been previously mixed, then the ice, and allow to brew for two hours, occasionally ladling the punch over .the ice. MUFFINS IN RINGS. Contributed by Mrs. Lewis H. English, New Haven, Conn. Two cups flour, one cup milk, one egg, one tablespoonful sugar, •one tablespoonful melted butter, pinch of salt, two teaspoonfuls baking powder. Bake on griddle in rings. GRAND BOUILLON. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Put into a large pot a piece of beef and the scraps and parings of butcher's meat, such as beef, veal, mutton, and add to these carcasses, feet, necks, etc., of the poultry and game which have been prepared for cooking; season with a few turnips, 6 or 8 carrots, the same of onions, a clove or garlic, 3 to 6 cloves, a bunch of pot-herbs, and a little salt. Put the pot, not quite filled with water, to a slow fire, skim it gently, and after every skimming, fill it up with cold water until it is perfectly limpid. Upon this Grand Bouillon will depend the excellence of your sauces and soups, for, when well prepared, it is the mother which is to nourish everything. Let it cook gently many hours, then strain it through a napkin dipped in hot water, and put it in a cool place to use as required. When used for stews, add a little wine, ketchup, soy, etc., to please your taste. The articles to be cooked must be browned in a casserole with butter. STEWED FISH. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. 2 large fish, J4 lb. butter, 1 bottle of claret, 1 wine glass Madeira wine, 3 tablespoonfuls of flour, J^ teacup of catsup, 2 onions sliced, a little mace, cloves, nutmeg and parsley. Brown the fish in butter, before stewing, and mix the flour and butter before putting them in the pan. WASHINGTON CAKE. Valerian Spencer Fullerton. Contributed by Mr. John Lambert, Philadelphia, Pa. i$4 lbs. flour, $i lb. butter, ij4 lbs. sugar, 1 pt. milk, 10 eggs, 1 glass brandy, 1 nutmeg, 12 cloves, 1 lb. currants, 1 lb. raisins, 1 teaspoon Pearl ash dissolved in brandy. DELICIOUSLY STICKY SPONGE CAKE. Emeline Iungerich Fowle. Contributed by Mrs. George D. Fowle, Phila., Pa. Take 6 eggs, and their whole weight, in powdered sugar. Break them, and keep yolks and whites apart. Take }4 their weight of sifted flour, the juice and grated rind of i lemon, unless a stronger flavor is desired, then use 2 lemons. Beat the yolks and sugar together, until very light. Beat the whites until they are so light and dry, that you can turn the dish upside down.