The Germantown D. A. R. cook book

Grate the rind of one lemon, squeeze upon this the juice of three. Cover with sugar and let it stand an hour. Sweeten two quarts of cream. Add the lemon and sugar to this gradually. Some make a custard. Add a little lemon to a little of this and stir in the cream — but if the cream is fresh it can be done easily the other way. If it thickens up too much, add a little milk. Strain through a flne sieve into a freezer. Pack and let stand half an hour before freezing. NEW YEAR'S COOKIES Jane Bowne, 1812 Contributed by Miss Jane R. Haines. — "Wyck" Germantown. Seven pounds flour, three pounds sugar, two pounds of butter, one quart cream, one teaspoonful pearlash, a glass of brandy, same of wine, carawayseed and spice to your liking. Roll thin and bake quickly. These are still baked at "Wyck," using the original quaint Dutch stamp. RYE AND INDIAN BREAD Take four quarts Indian meal and scald it. When cold add two quarts rye meal, one-half pint of yeast. Let it rise well and make two loaves, or one loaf and a pan of biscuits, which are very nice. Always served with home-made smear-case in the olden days. " There be in numbers past compare Who think what's home-made best of fare." Contributed by Miss Anna M. Johnson ALBANY CAKE (1 50 years old) and still used in the family Great Grandmother, Ridgzvay, N. J. One and one-half pounds flour, one-half pound butter, one pound sugar, two eggs, one nutmeg, one-half teaspoonful saleratus or pearlash, dissolved in one-half tea cup of cream. If you like them add one-half pound of currants. Rub buttered sugar together, beat in thoroughly the eggs, add large grated nutmeg. Add alternately cream and flour, saving enough flour to roll out the cakes, not too thin. Cut with cake cutter, bake in rather a quick oven light brown. CHERRY VINEGAR Sour Pie Cherries Eight pounds cherries to one quart of vinegar, Put four pounds of the cherries washed without pitting cherries into the vinegar and let stand. Next day put in the other four pounds of pitted cherries, and let stand five or six days. Drain through a thin bag over night. Measure, put one pound sugar to one quart of juice. Boil one-half hour, skim, let it get cold and bottle. Very good. LETITIA'S BAKED FARINA PUDDING "The proof of the pudding is in the eating" — Cervantes One-quarter pound good butter, melt it, add to this three tablespoonfuls of farina. Set this on the fire in double boiler, pour over this slowly three pints of boiling milk, stir until becomes a thick mush. Take it from the fire and let it cool for a few minutes. Mix together the grated peel of a lemon, four tablespoonsfuls sugar and the yolks of five eggs. Beat whites of eggs light and mix all the above ingredients together, put in whites of eggs last, very slowly. Butter the inside of a pudding dish well, sprinkle lightly with flour, pour mixture in it, and put dish in sauce pan half filled with hot water. Bake in oven about an hour, to be eaten with wine sauce. GRANULATED CORN STARCH PUDDING