Rare old receipts

Serve this with a light sauce flavored either with brandy or rum. Sherry will not do. BRIDE'S CAKE. Receipt of More Than 80 Years Ago, from Laura Hazard Robinson, and Contributed by Mr. William Attmore Robinson, Phila. 1% lbs. of butter, 1 lb. of sugar, 1 lb. of flour, 13 eggs, 3 lbs. of raisins, 2 lbs. of currants, 1 lb. of citron, 1 wineglass of wine, 2 wineglasses of brandy, 1 grated nutmeg, 2 teaspoonfuls of cinnamon, 1 teaspoonful of mace and cloves mixed, 1 cup of molasses. ICING FOR FRUIT CAKE. Contributed by Mrs. James Mauran Rhodes. 1 cup of sugar scalded with boiling water and flavored with vanilla. This is very good. APPLE PUDDING. Anna Maria Hemsley Emory. " Poplar Grove," 1780. Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa. 4 eggs, leaving out half the whites, 1 pt. of stewed apples, y 2 lb. of butter, teacup and a half of grated bread, the grated rind of two lemons and pieces of one. Sugar to taste. Bake in paste. Use the whites as a meringue. CHOCOLATE WAFERS. Contributed by Ella Stockton Sylvester, Mrs. Fred'k Sylvester, Haverford, Pa. The whites of 6 eggs, y 2 cake of Baker's chocolate, Y$ lb. pulverized sugar, Yi, lb. flour. Beat the eggs and sugar together very light, then slowly add the grated chocolate and lastly stir in the sifted flour. Drop in tiny spoonfuls on the buttered pan, (not close together, as they spread) and bake slowly in a very moderate oven, so they will dry, not brown. CHEESE SOUFFLE. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. 2 tablespoon fuls of butter, melted, 1 large tablespoonful of sifted flour, 1 cup melted cheese, yolks of three eggs, beaten light, 1 cup of milk, 1 saltspoonful of salt, whites of three eggs beaten light. First melt the butter, then sift or smooth in the flour, then add the milk, then the seasoning. Cook that for five minutes, then add the cheese and yolks of eggs, stirring all the time. Set this away to cool, then add the whites of eggs, and stir well. Now put in a baking dish, in not too quick an oven. When finished, it must not stand a minute. MENUDO. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Tripe, after being cleaned must be boiled in water with salt in it. When the water boils, it must be poured off and fresh water with salt, a bunch of mint, a piece of onion, ham and chorizo (a species of sausage) put into the pot.' The ham and chorizo must be taken out as soon as they are half boiled, some tomatoes must be fried with lard and then thrown into the pot together with the ham and chorizo, red pepper, cinnamon, cloves and garlic are then to be added to season it. The tripe ought to be boiled before the other ingredients are put in. BOSTON BROWN BREAD. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. 3 cups of rye flour, 2 cups of corn meal, i l / 2 cups of wheat flour, 1 cup of Porto Rican molasses, iy 2 pints of milk, a pinch of salt, I teaspoonful of soda, dissolved in a little hot water. Mix well together, put in a very tight mold, and boil 4 hours — serve hot. This is very good. CORN SLAPS. Mariana Emory Robinson, " Waverly-on-Chester," E. Shore of Maryland. Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa. 1 pt. of white southern corn meal, 2 eggs, beaten very light, scald the meal into a stiff dough, add the eggs, thin with fresh milk until very thin. 1 tablespoon of flour prevents it from sticking. GRAHAM GEM. Contributed by Miss Anne H. Wharton, Philadelphia, Pa. 9 tablespoonfuls Graham flour, 2 teaspoonfuls Royal baking powder, 1 teaspoonful sugar, J^ teaspoonful salt. Stir in enough water to make the mixture a proper consistency to drop into tins. Beat hard and drop into well-heated tins, and bake in a quick oven. Crisp and delicious. SPONGE CAKE.