Rare old receipts

Add the lemon juice to the yolks and sugar, then half the flour, and % of the whites of the eggs. Put them with the yolks and sugar, in a bowl, and mix all together with a wooden spoon. Then add more flour, but do not use all the flour, if the batter is thick, for if too thick, it will make the sponge solid. The batter must drop evenly from the spoon. Then stir in lightly, on the top, the rest of the whites of the eggs, to make a light crust. Bake in a moderate oven twenty or twenty-five minutes. Grease the pans thickly with butter, as it makes the crust crisp. If the oven is too hot, the cake will puff up, and become dry and brown, and the crust will not form. The success depends upon the mixing and baking. PASTE PUDDING. Contributed by Lina S. Ives Brinton, Mrs. Ferree Brinton, St. Davids, Pa. Place 1 pt. of milk on the fire until at the boiling point. Then, take 3 tablespoonfuls of flour, stir it to a paste into the cold milk, add it very gradually to the boiled milk, stirring it for a few moments to thoroughly cook the paste and sweeten to taste. Take from the fire, and when cool add a tablespoonful of butter and 3 beaten eggs beaten together, also a generous glass of sherry, or brandy, and 10 large seeded raisins. Pour into pudding dish lined with rich pie paste, and bake until pudding rises in the middle. " RAMEQUIN." Contributed by Augustine Mellet Haughton, Mrs. James Haughton, Bryn Mawr, Pa., Daughter of Madame Mellet Craux, La Bourdonnette on Lake Leman. Lausanne, Suisse, 1830. y 2 lb. of grated cheese, ij^ pts. milk, 1 tablespoonful flour, 5 eggs, salt and pepper to taste. Boil the milk, add the flour, let it boil up, add the cheese, the eggs (the whites beaten stiff), beat thoroughly, strain it, season it and pour on pastry prepared for small tarts. Bake in a quick oven. BISCOTINS IN CHOCOLAT. Contributed by Augustine Mellet Haughton, Mrs. James Haughton, Bryn Mawr, Pa., Daughter of the Rev. Victor Mellet, Oron, Canton de Vaud, (Suisse) Vaud, bounded on the south by Lake Leman with the Castle of Chillon of historical fame. 2 whites of eggs, T / 2 lb. sugar, 2 ounces grated chocolate. Beat eggs to a stiff froth, add the sugar. When thoroughly mixed, add the chocolate. Then lay it by spoonfuls on paper powdered with sugar or greased. Put in moderate oven. MARLBOROUGH PUDDING. Mrs. S. B. Hacker. Contributed by Clara Townley Chase, Philadelphia, Pa. 12 tablespoons strained apples, 12 sugar, 12 wine, 6 melted butter, 4 beaten eggs, the juice and rind of 1 lemon, y 2 pint milk, y 2 nutmeg. Bake in a moderate oven. The above receipt has always been spoken of in our family as the " famous Marlborough Pudding." That is the way I have heard my father and grandfather speak of it. So I contribute it to your book. It was handed down by my great-aunt, Mrs. S. B. Hacker. ENGLISH APPLE DUMPLINGS. Clara Townley Chase, Philadelphia, Pa. y 2 lb. suet to i lb. flour, make a paste of this suet to be chopped fine, cut apples in thin slices, put inside each dumpling heaping teaspoon of sugar, a little lemon peel and a pinch of grated nutmeg. Grease the dish well and place the dumplings all around, spread some nice drippings over the dumplings, then pour sugar (light brown) thickly on, placing a large quantity in bottom of dish and one pint of water, as soon as they commence to brown, begin to baste, doing so frequently, serve on flat dish. The above receipt is an old English receipt of my grandmothers, Mrs. Samuel Hart, who was an English woman. TARTE A LA POMPADOUR. Charlotte Augusta Brown. Contributed by Mrs. Charles M. Lea, Phila., Pa.