The Germantown D. A. R. cook book

Miss Henrietta G. Elliot Miss Emily H. Eppes Miss Lilian Giffans Mrs. George H. Gould Mrs. James H. Graeff Mrs. George Ross Green Miss Jane R. Haines Miss Isabel Harrison Miss Edith Hartwell Mrs. Charles C. Heyl Mrs. G. Chapin Jenkins Miss Anna M. Johnson Miss Sally Wheeler Johnson Miss Mary Pauline Klapp Mrs. James H. Leiper Mrs. Isaac S. Lowry Mrs. Edward P. McCormick Mrs. Edward Mellor Mrs. Marian Carter Oliver Mrs. Edward L. Reynolds Mrs. Theodore Roosevelt Mr. Charles J. Wister Miss H. L. Wister RECEIPTS Contributed by Mr. Charles J. Wister, "Grumble Thorpe," Germantown SHORT CAKE One pound flour, one pound sugar, three-quarter pound butter, one egg, one glass wine, a little mace. Beat sugar and butter well together. WASHINGTON CAKE Take half a pound of flour, half a pound of butter, half pound of sugar, six eggs, pint of milk, wine glass and a half of brandy, a spoonful of pearlash (or salaratus), two pounds of raisins, two pounds of currants, spice to your taste. ELECTION CAKE Take five pounds of flour, two pounds of sugar, three-quarter pound butter, five eggs, yeast enough to raise it and milk sufficient to mix it. Spice to your taste. "I warrant there's vinegar and pepper in't." — Shakespeare. TO PICKLE OYSTERS Wash four dozen oysters in their own liquor and then strain; and in it simmer them till scalded enough. Take them out and cover them, add to the liquor a few pepper corns, a blade of mace, a tablespoonful of salt, three of white wine and four of vinegar. Simmer fifteen minutes and when cold pour it on the oysters. Keep in a jar close covered. PEPPERMINT DROPS Pound and sift four ounces of doubly refined sugar (confectioners.) Beat it with the whites of two eggs till perfectly smooth, then add sixty drops of oil of peppermint. Beat it well and drop on white paper. Dry at a distance from the fire. PUDDINGS IN HASTE Shred suet and put with grated bread a few currants, the yolks of four eggs and the whites of two. Some grated lemon peel and ginger. Mix and make into little balls, the size and shape of an egg, with a little flour. Have ready a skillet of boiling water and throw them in. Twenty minutes will boil them, but they will rise to the top when done. Pudding sauce. t( A loaf of bread " the Walrus said, Is what we chiefly need; Pepper and vinegar besides Are very good indeed, Now if your ready, oysters dear, We can begin to feed." — Alice in Wonderland Contributed by Mrs. Donald McLean, President General N. S. D. A. R. OYSTER SALAD Select several dozen fine raw oysters, scald them in boiling milk, allow them to grow perfectly cold, place them in layers one half dozen each, and between each layer place plenty of fine chopped celery well salted. Dress with cream mayonnaise, tossing oysters and celery lightly with fork. Serve on lettuce. t( He was a bold man that first eat an oyster." — Swift Contributed by Mrs. Theodore Roosevelt SPICE CAKE One cup butter, two cups sugar, one cup milk, four eggs, four cups flour, two teaspoonsful Royal Baking Powder, one teaspoonful ground cinnamon, one-half teaspoonful nutmeg. Contributed by Miss H. L. Wister RICE CAKE