The Germantown D. A. R. cook book

One quart of milk, whites of three eggs, two tablespoonsful corn starch. The secret of granulating consists in the mixing, viz.: Beat the whites to a stiff froth, then add to it the starch previously dissolved in a little of the cold milk, stir this in the scalding milk and let it boil two or three minutes. Add a little salt. Pour into moulds. To be eaten with sugar or cream or whipped cream. Flavor and sugar to taste. Grated chocolate stirred first into the boiling milk, melted thoroughly before whites of eggs are added, makes a nice chocolate pudding. Contributed by Mrs. Edward Mellor MARKET DAYTON GINGERBREAD Martha Mellor's Two and one-half pounds flour, three-quarter pound butter, one pound brown sugar, one heaping tablespoon of ginger, one heaping tablespoon of cinnamon, one and one-half pints New Orleans molasses. FILLING CHOCOLATE Three-quarters cup of brown sugar, one-quarter cup of milk, one half cup of molasses, butter size of nut, one-half tablespoonful of flour, one tablespoonful cold water, one-quarter pound chocolate. Boil mixture five minutes, adding grated chocolate. Add pinch of soda and stir well, when cold add teaspoonful of vanilla. "The crisp and crumbling cruller." — Irving's Sketch Book. CRULLERS Grandmother Wharton's Three pounds sifted flour, one-quarter pound best butter, worked together. Beat separately the whites and yolks of nine eggs. One and one-quarter pounds sugar beaten with the yolks. Pour all when beaten into the flour. Add three tablespoonsful of strong yeast and the same quantity of rose water. Mix to a smooth dough. Roll out in thin strips one and one-half inches by three inches, cut two slits in strip, twist and pinch at each end. Fry a fine brown in boiling lard. Sprinkle with pulverized sugar while hot. BUCK WHEAT CAKES "Old Bridget'' One quart lukewarm water, three cups buckwheat flour, one teaspoonful of salt, half a yeast cake at night. Beat until light. In the morning add one-half teaspoonful of baking soda, dissolved in tablespoonful of hot water, one large tablespoonful of molasses. If too thick, thin with a little hot water. Contributed by Miss Sally Wheeler Johnson Receipts brought to " Upsala," Germantown, in 1800, by Sarah Wheeler Johnson MUFFINS One quart of milk, five eggs, piece of butter, size of a big egg. Make the batter quite thick. One cup of home-made yeast, (one-quarter cake compressed yeast.) Raise over night. "A batch o' bread that hain't riz once ain't goin' to rise agin ; An' it's jest money thro wed away to put the emptins in." Lowell — " Bigelow Papers." POTATO WAFFLES Take five good sized potatoes, boil soft. Mash them fine. Put a piece of lard a little larger than an egg into them while warm, add a quart of milk and flour to make it of a proper consistency. Spoonful of saleratus and two eggs, teacup of emptyings. " The Indian pudding, with its gelatinous softness, matured by long and patient brooding in the motherly old oven." — H. B. St owe BAKED INDIAN PUDDING One quart milk, scald and stir in five tablespoonsfuls of Indian meal while on the fire. One tablespoonful of butter or cream, one-half cup of sugar, one-half cup molasses, two eggs and spices to suit taste, bake an hour. "A joint of mutton and many pretty tiny little kickshaws, tell William the Cook. ' ' — Shakespeare HARICOT OF MUTTON