Rare old receipts

A cup of granulated white corn meal, a good pinch of salt, a teaspoonful of sugar well mixed together. Scald with very boiling water, and let it stand for one-half hour. Thin the batter with milk to consistency of griddle cake batter — have the griddle very hot — cook like griddle cakes, and when finished, put them in a tin and slip into a very hot oven to puff them. CREAM CHEESE. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. 1 pint cream, 1 pint milk. Mix together with 2 teaspoonfuls of liquid rennet, set in pan of hot water until it is a thick curd. Have a small mould, put a piece of Swiss muslin into it, and into this put the curd. Let it remain 8 hours, then put a thin piece of board, the size of mould, on top, with a lb. weight on it to press it well. Let this remain one day, and then take cheese out, put in a linen cloth. Change the cloth frequently. In four days it will be ready to eat. DROPPED CODFISH BALLS. Contributed by Ella Stockton Sylvester, Mrs. Fred'k Sylvester, Haverford, Pa. I pt. bowl of raw codfish, 2 heaping bowlfuls of pared potatoes. (Let the potatoes be undersize.) 2 eggs, butter the size of an egg, and a little pepper. Pick the fish very fine and measure lightly into the bowl. Put the potatoes in the boiler, the fish on top of them, cover with boiling water and boil half an hour. Draw off all the water, mash the fish and potatoes together until fine and light, then add butter, pepper and eggs well beaten. Have a deep pan of boiling fat, dip a tablespoon in it and take up a spoonful of the mixture. Drop into the boiling fat and fry until brown (about ten minutes). The spoon should be dipped in the hot fat every time you take a spoonful of the mixture. NEW ENGLAND GRAHAM MUFFINS. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. 4 tablespoonfuls of butter, 4 tablespoonfuls of sugar, 2 eggs, 1 cup of milk, 1 cup of Graham flour, }£ of a cup of wheat flour, salt to taste, 3 teaspoonfuls of Royal Baking powder. Cream the butter and sugar and add the eggs well beaten. Add milk, then add other ingredients (well mixed together and sifted). Beat all well together and bake in hot buttered gem pans for 20 minutes. ITALIAN CREAM. Contributed by Sarah Biddle Cabeen, Philadelphia, Pa. 1 qt. of cream sweetened to your taste, (about 8 tablespoons of sugar to 1 qt. of cream). Then boil 4 strips of gelatine in 2 common tea-cups of water with a vanilla bean. Let it boil till reduced to 1 tea-cup full, strain it, and when lukewarm, stir it quickly into the cream and pour it into the mould. AN OLD PHILADELPHIA FAMILY RECEIPT FOR CHEESE CAKE. Entirely From Simple Ingredients. Contributed by Mr. Charles H. A. Esling, Stuttgart, Germany. Two ladles full of cottage" cheese. Mash the cheese fine with a spoon, six eggs, beat the whites and yolks separately, mix the yolks in first and then the whites, one pint of cream or a little less, half a nutmeg or a little more, cinnamon to suit taste, but enough to make the mixture rather brown, sugar to taste, brandy, a good quantity. Say about half a teacupful. Cover the bottom and sides of a square oblong baking pan with the dough, which ought to be quite thin. Pour the concoction into the dough and bake until brown. Let it stand until it becomes firm. Then cut in squares. NEW ENGLAND DROP CAKES. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. 1 Y-2. cups of rye flour, 1 cup of corn meal, jj^ cup of wheat flour, 2 eggs, 4 tablespoonfuls of molasses, salt to taste, 1 teaspoonful of soda, dissolved in a little hot water, i 1 /* cups of sour milk. Mix all together, and drop from a dessertspoon into deep, boiling lard. This is enough for eight people. These are delicious. CURRANT SANDWICHES. Contributed by Mrs, Elizabeth Esling, Stuttgart, Germany.