Rare old receipts

Wash clean the quantity of potatoes you require, boil them, and when they are done, drain them in a colander, peel them, cut them in small round pieces, or thin slices; put into a stewpan some butter, parsley chopped up, salt and whole pepper. Add to that the potatoes. Place the stewpan upon a fire, stir them up as the butter melts, and in case it is required, add a little bouillon or water. On dishing add the juice of a lemon, or a dash of verjuice. CRAB SOUP. Contributed by Sally M. Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa. 1 dozen good sized crabs, 1 qt. of new milk, 1 pt. of pure cream, %. lb. of best butter, ]/ 2 teaspoonful of finely chopped onions, salt and paprika to taste. Put milk and cream in a double boiler, and bring to a boil. Rub butter with a scant tablespoonful of flour, and add to it also the chopped onions. When it comes to a boil, put in crab meat and pepper and boil ten or fifteen minutes. Add salt first before taking off the fire. BISCUIT. Sent by Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. Make a syrup of 1 cup of sugar, ^ cup of water. Beat the yolks of 4 eggs, add £4 cup of syrup, and J^ cup of cream. Place the mixture on fire. Stir till it coats spoon. Place it on ice and beat till it is stiff and light. Flavor with vanilla bean or Maraschino, when taken from off fire. Fold in lightly a pt. of whipped cream. Put the mixture in a mold and freeze. It is improved by using some praline powder. CARAMEL CUSTARD. Sent by Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. 1 qt. of milk, 5 eggs, 1 small teaspoon of sugar to each egg. Put a cupful of sugar in a saucepan with a little water. Let it cook until it becomes a dark brown and is very thick. Cover mould with this and let it harden, keeping out two or three tablespoonfuls to flavor the custard. Beat eggs, sugar and a spoonful of vanilla together, add milk, all but about Yz a cupful, to which add the caramel for flavoring. Put this milk with caramel in saucepan. Boil it to give it a flavor, add eggs, milk, etc. Put all in the mould and bake in a pan of water. To tell when sufficiently cooked put a knife in, and when the custard does not adhere, it is cooked. 5 tablespoonfuls of sugar makes it quite sweet, so the cook should judge partly how much to use. FRUIT CAKE FROM NANTUCKET. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. 1 lb. sugar, 1 lb. currants, 1 lb. flour, J4 lb. citron, ij^ lbs. butter, 1 lb. raisins, 4 eggs, 1 cup of milk, 1 teaspoonful of soda dissolved in the milk, spices to taste. GERMAN SALAD DRESSING FOR POTATO SALAD OR COLD SLAW. Contributed by Mrs. George A. Dunning, West Chester, Pa. 1 egg, 2 tablespoonfuls vinegar, 1 teaspoonful butter, J4 teaspoonful mustard, 1 teaspoonful salt, 2 teaspoonfuls sugar, y 2 cup of cream, or 1 cup of milk, 2 teaspoonfuls flour, a good shake of red pepper. Put vinegar and butter together, and heat. Then add other ingredients, stir until thick and let cool. INDIAN CURRY. These receipts were brought from India over fifty years ago by the Rev. John Prunate Maud. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, California.