Contributed by Sarah Biddle Cabeen, Philadelphia. 1 doz. eggs — the weight of the eggs in sugar and half of the weight in flour, 1 lemon, the rind grated and juice✪ Sponge Cake. Beat the yolks of the eggs and sugar together. Add the whites, lightly beaten and stir in the flour. Then bake at once. RARE OLD RECEIPTS 23 CAVITCHED FISH. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. To 1 dozen large perch, cleaned and wiped very dry, seasoned well with cayenne pepper, black pepper and salt, and fried in sweet oil to a light brown color, add a few onions sliced and fried brown. When the fish are perfectly cold, put them in a deep vessel and strew the onions over them. Take 1 qt. of good vinegar, 2 qts. of the liquor of the boiled fish, mace, cloves, whole black pepper, a clove of garlic, cayenne pepper, half a teacup of mixed mustard, the same quantity of catsup and of sweet oil, and as much salt as will make the mixture palatable✪ Cavitched Fish. Boil the whole till it tastes of the spices, and pour it on the fish, either hot or cold, taking care to have the fish covered. Taste the liquor after the fish have been in it a day or two, as it may probably require additional seasoning. BELL FRITTERS. Mrs. Besonet. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Take 1 qt. of new milk and boil it with a little salt, stir in the flour till it is quite thick and will take no more. Then let it stand till it is cool, then break in 8 eggs, put some lard into a pot, let it boil, and then take a tablespoonful of the batter✪ Bell Fritters and drop in, let it stay until it puffs out. DELICIOUS POTATO BISCUIT. Miss Darlington. Contributed by Mrs. George A. Dunning, West Chester, Pa. 1 qt. mashed potatoes, 1 qt. milk, 1 tablespoonful butter or lard, '^2 cup sugar, 1 teaspoonful baking soda, 1 teaspoonful salt, 1 yeast cake✪ Delicious Potato Biscuit. For use at night, set at 10 A. M., remix at 3 P. M., roll out in pan, let rise and bake 20 minutes just before serving. 24 RARE OLD RECEIPTS BRIOCHE. Sent by Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. I cup of compressed yeast, % cup of lukewarm water, I qt. of flour, 24 lb. of butter, 7 eggs, y 2 teaspoon of salt, 2 teaspoons of sugar✪ Brioche. Dissolve the yeast cake in % cup of warm water. Add enough flour to make a soft ball of paste well mixed. Drop this ball in a pan of warm water, not hot. Cover and set in warm place about 1 hour to rise. Put the rest of flour in bowl, make a well in center, into this put butter, salt, sugar, and 4 eggs. Work them well together with hand, gradually using flour and adding 2 more eggs, one at a time. Work well together till it loses all stickiness. When leaven is light, lift it out of water with a skim- mer and place it with the dough. Work well together. Add one egg, the last. Beat with hand a long time, the longer the better, for it makes it firmer. Put the paste in bowl. Let it rise four or five hours. Beat down again and put it on ice for 12 or 24 hours. Handle quickly when taken from ice. MARYLAND BISCUIT. Contributed by Sally M. Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa. \Yz lbs. of the best flour, 4 oz. of lard, "fi teaspoonful of salt. Mix with cold water just as stiff as possible.✪ Maryland Biscuit Put the dough on a board and knead until it is perfectly pliable and makes a popping sound under your hands from the air bubbles breaking in it, and until you can pull it down in long thin strips. These tests are infallible, but the dough has to be worked hard and long. Break off into pieces about the size of an egg. Mould them into round balls, about ^ in. thick, flatten with a rolling pin. Stick through 5 or 6 times with a fork. The oven must be well heated but not too hot. Bake ^2 hour. RARE OLD RECEIPTS 25] BEAUVILLING POTATOES. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. ✪ Beauvilling Potatoes

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Contributed by Sarah Biddle Cabeen, Philadelphia. 1 doz. eggs — the weight of the eggs in sugar and half of the weight in flour, 1 lemon, the rind grated and juice. Beat the yolks of the eggs and sugar together. Add the whites, lightly beaten and stir in the flour. Then bake at once. RARE OLD RECEIPTS 23 CAVITCHED FISH. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. To 1 dozen large perch, cleaned and wiped very dry, seasoned well with cayenne pepper, black pepper and salt, and fried in sweet oil to a light brown color, add a few onions sliced and fried brown. When the fish are perfectly cold, put them in a deep vessel and strew the onions over them. Take 1 qt. of good vinegar, 2 qts. of the liquor of the boiled fish, mace, cloves, whole black pepper, a clove of garlic, cayenne pepper, half a teacup of mixed mustard, the same quantity of catsup and of sweet oil, and as much salt as will make the mixture palatable. Boil the whole till it tastes of the spices, and pour it on the fish, either hot or cold, taking care to have the fish covered. Taste the liquor after the fish have been in it a day or two, as it may probably require additional seasoning. BELL FRITTERS. Mrs. Besonet. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Take 1 qt. of new milk and boil it with a little salt, stir in the flour till it is quite thick and will take no more. Then let it stand till it is cool, then break in 8 eggs, put some lard into a pot, let it boil, and then take a tablespoonful of the batter and drop in, let it stay until it puffs out. DELICIOUS POTATO BISCUIT. Miss Darlington. Contributed by Mrs. George A. Dunning, West Chester, Pa. 1 qt. mashed potatoes, 1 qt. milk, 1 tablespoonful butter or lard, '^2 cup sugar, 1 teaspoonful baking soda, 1 teaspoonful salt, 1 yeast cake. For use at night, set at 10 A. M., remix at 3 P. M., roll out in pan, let rise and bake 20 minutes just before serving. 24 RARE OLD RECEIPTS BRIOCHE. Sent by Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. I cup of compressed yeast, % cup of lukewarm water, I qt. of flour, 24 lb. of butter, 7 eggs, y 2 teaspoon of salt, 2 teaspoons of sugar. Dissolve the yeast cake in % cup of warm water. Add enough flour to make a soft ball of paste well mixed. Drop this ball in a pan of warm water, not hot. Cover and set in warm place about 1 hour to rise. Put the rest of flour in bowl, make a well in center, into this put butter, salt, sugar, and 4 eggs. Work them well together with hand, gradually using flour and adding 2 more eggs, one at a time. Work well together till it loses all stickiness. When leaven is light, lift it out of water with a skim- mer and place it with the dough. Work well together. Add one egg, the last. Beat with hand a long time, the longer the better, for it makes it firmer. Put the paste in bowl. Let it rise four or five hours. Beat down again and put it on ice for 12 or 24 hours. Handle quickly when taken from ice. MARYLAND BISCUIT. Contributed by Sally M. Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa. \Yz lbs. of the best flour, 4 oz. of lard, "fi teaspoonful of salt. Mix with cold water just as stiff as possible. Put the dough on a board and knead until it is perfectly pliable and makes a popping sound under your hands from the air bubbles breaking in it, and until you can pull it down in long thin strips. These tests are infallible, but the dough has to be worked hard and long. Break off into pieces about the size of an egg. Mould them into round balls, about ^ in. thick, flatten with a rolling pin. Stick through 5 or 6 times with a fork. The oven must be well heated but not too hot. Bake ^2 hour. RARE OLD RECEIPTS 25] BEAUVILLING POTATOES. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa.

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