Rare old receipts

A pleasant and healthy variation of the meat, jam, tgg, or water-cress sandwich, may be made with the assistance of the nutritious currant. Take a teacupful of currants and rub them in a cloth, then butter thickly some thin slices of bread. Cover the buttered bread all over with currants, sift a very little castor sugar over them, and make into sandwiches. This satisfying little novelty is wonderfully appreciated. BOULLI BEEF. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Put the thick end of a brisket of beef into a kettle and cover it over with water. Let it boil for 2 hours, then stew it close by the fireside for 6 hours or more, and fill up the kettle as the water falls. Put in with the beef some turnips cut in little balls, some carrots and some celery cut in pieces. About an hour before it is done take out as much broth as will fill your soup dish, and boil in it for one hour, turnips, carrots and celery, cut in rounds or squares. PERFECTION CORN PUDDING. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. Grate the corn into a pudding dish, add a teaspoonful of salt, and dessertspoonful of sugar. Mix well and put small lumps of butter on the top. Bake in oven about }% of an hour until well browned. If corn is very old, add cream to it. This is delicious. JOHNNY CAKE. Laura Hazard Robinson, 1826. Contributed by William Attmore Robinson, Philadelphia, Pa. Scald a sufficient quantity of corn meal, add a little salt, then mix with milk until it is of such a consistency that it may be put on a board as a flat cake, then cover with a little thick cream so that it will not burn, and bake before an open fire. SALLY MORGAN'S GINGERBREAD. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. 4 lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 1 qt. of molasses, Yl lb. ginger, spice, if agreeable. EVE'S PUDDING. "Aunt Mary." Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. If you want a good pudding, mind what you are taught, Take of eggs six in number when bought for a groat, The fruit with which Eve her husband did cozen, Well pared and well chopped, at least half a dozen, Six ounces of bread, let Moll eat the crust, And crumble the rest, as fine as the dust, Six ounces of currants from the stems you must sort, Lest you break out your teeth and spoil all the sport, Six ounces of sugar won't make it too sweet, Some salt and some nutmeg will make it complete, Three hours let it boil, without any flutter, But Adam won't like it without wine and butter. INDIAN PUDDING. Contributed by Sarah Biddle Cabeen. 8 eggs, leaving out the whites of four, the weight of 8 eggs in sugar, of 6 in Indian meal, 1 nutmeg, y 2 lb. of butter melted and! poured in without the sediment. ORANGE SOUFFLE. Contributed by Mary B. Snowden Samuel, Mrs. Frank Samuel, Philadelphia, Pa. Empty carefully as many oranges as there are persons to be served, being careful not to scrape the skin at all thin. Make a white souffle. Whites of 5 eggs, yolk of one. Beat separately, making the whites very sweet by stirring in pulverized sugar. Flavor with the orange juice, beating it in with the yolk. Mix lightly, fill the skins overflowing with this, and bake for ten minutes in a moderate oven. This is a very pretty dessert for luncheon. MY OWN FROZEN PUDDING, AND A GOOD ONE. Contributed by Mary B. Snowden Samuel, Mrs. Frank Samuel, Philadelphia, Pa. Make a very rich chocolate ice cream, first scalding the cream an hour before you are going to use it. When ice cream is made have ready i lb. of French candied fruit chopped small for each qt. of cream. Gages, cherries, citron, and Sultana raisins. Mix these thoroughly in the ice cream. Put in a mold, and pack in the freezer. Do not let it remain too long as the fruit will become frozen too stiff.