Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. Make same sauce as for enchiladas. Boil any left over old barn- yard rover, and cut the meat up fine, and stir into the sauce with eggs, olives and raisins. Have some boiling corn meal mush, and at the same time have some corn husks soaking in warm water✪ Chicken Tamales. Spread a corn husk out, lay on it a thin cover of the mush, then a layer of the sauce, etc., then another layer of the mush. Then put a corn husk on the top and one on each side if necessary, and tie the end securely and put in a steamer over boiling water to keep very hot. These, also, may be made in advance and warmed over. 30 RARE OLD RECEIPTS OLD FASHIONED MOLASSES CANDY. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. I pt. of molasses, a large teacup of sugar, i ounce of ginger, 4 tablespoonfuls of lime juice, a small piece of butter, half a grated cocoanut, and a little orange peel✪ Old Fashioned Molasses Candy. Boil it slowly one and a half hours. BOSTON BROWN BREAD. Mrs. Bradford Norman, Newport, R. I. Contributed by Mrs. George A. Dunning, West Chester, Pa. 2 cups Rhode Island corn meal, 1 cup rye flour, 1 teaspoonful salt, 1 baking powder, 2 eggs, well beaten, 1 cup of molasses, 5 cups of milk✪ Boston Brown Bread. Pour into large covered tin and let steam all night. TOMATO CATSUP. Mrs. Margaret Errickson Chambers, 1840. Contributed by Mrs. Katharine Errickson Hinckle, Philadelphia, Pa. Wash four half pecks of ripe tomatoes, place them in a pan, scald and skin them, then cook the tomatoes until they are soft, strain through a fine wire sieve and add 1 J^ pints of vinegar, 1 teaspoonful Cayenne pepper, y 2 tablespoonful black pepper, J4 of a pint of salt, 3 heads of garlic cut in small pieces, 3 tablespoonfuls whole allspice, 3 tablespoonfuls whole cloves✪ Tomato Catsup. Tie each of the spices in a separate cheesecloth bag, boil for three hours, stirring constantly to prevent scorching, when done, remove the spice bags, bottle the catsup, cork tightly, sealing the bottles with wax. w mm ■ ISHiiR mm mar m mm Mm ■I m

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Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. Make same sauce as for enchiladas. Boil any left over old barn- yard rover, and cut the meat up fine, and stir into the sauce with eggs, olives and raisins. Have some boiling corn meal mush, and at the same time have some corn husks soaking in warm water. Spread a corn husk out, lay on it a thin cover of the mush, then a layer of the sauce, etc., then another layer of the mush. Then put a corn husk on the top and one on each side if necessary, and tie the end securely and put in a steamer over boiling water to keep very hot. These, also, may be made in advance and warmed over. 30 RARE OLD RECEIPTS OLD FASHIONED MOLASSES CANDY. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. I pt. of molasses, a large teacup of sugar, i ounce of ginger, 4 tablespoonfuls of lime juice, a small piece of butter, half a grated cocoanut, and a little orange peel. Boil it slowly one and a half hours. BOSTON BROWN BREAD. Mrs. Bradford Norman, Newport, R. I. Contributed by Mrs. George A. Dunning, West Chester, Pa. 2 cups Rhode Island corn meal, 1 cup rye flour, 1 teaspoonful salt, 1 baking powder, 2 eggs, well beaten, 1 cup of molasses, 5 cups of milk. Pour into large covered tin and let steam all night. TOMATO CATSUP. Mrs. Margaret Errickson Chambers, 1840. Contributed by Mrs. Katharine Errickson Hinckle, Philadelphia, Pa. Wash four half pecks of ripe tomatoes, place them in a pan, scald and skin them, then cook the tomatoes until they are soft, strain through a fine wire sieve and add 1 J^ pints of vinegar, 1 teaspoonful Cayenne pepper, y 2 tablespoonful black pepper, J4 of a pint of salt, 3 heads of garlic cut in small pieces, 3 tablespoonfuls whole allspice, 3 tablespoonfuls whole cloves. Tie each of the spices in a separate cheesecloth bag, boil for three hours, stirring constantly to prevent scorching, when done, remove the spice bags, bottle the catsup, cork tightly, sealing the bottles with wax. w mm ■ ISHiiR mm mar m mm Mm ■I m

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