Historic Paxton, her days and her ways, 1722-1913

1 cup of sugar. 2 tablespoons of sweet milk. 3 even teaspoons of baking powder. 2 eggs. Flour enough to make a stiff dough. Mix and let it stand over night in a cold place for the dough to toughen. Roll thin, cut with a hole in the center and bake a light brown. Nut Cakes (Mrs. Wm. Kuntcle.) 1 pound sugar. 3 eggs. 1 cup lard or butter. % teaspoon soda and same of cream tartar. 1 cup chopped nuts. Flour to stiffen. Roll and bake like sand tarts. Nut Macaroons % pound pulverized sugar. % pound shellbark kernels. Whites of 3 eggs. Beat the sugar and eggs very stiff, add the nuts chopped fine. Drop on buttered tins and bake in a moderate oven. Sand Tarts (Mrs. Howard A. Rutherford.) 1 pound of A sugar. % pound of butter. 1 pound of flour. 2 eggs. Nutmeg to taste. Roll thin, wash with the white of an egg, sprinkle with granulated sugar and cinnamon and place an almond upon each cake. Plunkets (Miss Mary B. Rutherford.) % pound of pulverized sugar. 6 ounces of butter. 5 eggs. 6 ounces flour. 2 ounces cornstarch. 2 even teaspoons baking powder. % teaspoon of vanilla. Beat eggs separately. Bake in small pans in a quick oven and ice. Peppernuts (Mrs. Robert C. Welsh.) 114 pounds of sugar. 2 pounds of flour. % pound of butter. 5 eggs. 1 grated nutmeg. 1 teaspoon of soda dissolved in a little hot water. Mix in order mentioned. Roll i/^ inch thick, cut out and bake. PICKLES AND PRESERVES California Plums (Mrs. Wm. Sourier.) Put 2 pounds plums in vessel, cover witli water, add 1 tablespoon of sugar and let fruit cook till skin breaks. In another sauce pan put 2 cups of sugar, 1 pint of water, 1 orange sliced. Boil 5 minutes. Fill jars with the fruit and three slices of orange. Cover with the syrup. Cherry and Pineapple Preserve 2 pounds of sour cherries. 1 pound of grated pineapple. Cook the cherries in a little water until tender and skim out. Make a sirup of 2 pounds of sugar and a little of the water the cherries have been boiled in, add cherries and boil 15 minutes. Add 1 pound of sugar to the pineapple, boil 15 minutes, then add to the cherries while hot. Chow-Chow (Mrs. Harry Holmes.) % peck of green tomatoes. 2 heads of cabbage. 1 dozen of sweet peppers. 1 pint of string beans. 1 quart of small onions. 1 dozen ears of corn. 1 quart of lima beans. 2 pounds of brown sugar. 2 ounces of celery seed. 2 ounces of mustard seed. 1 or 2 tablespoons of tumeric. Chop tomatoes, cabbage, onions and peppers fine, salt and let them stand one hour. Boil corn on cobs 10 minutes and cut off. Cook beans until barely tender. Mix all together. Cover with diluted vinegar and boil 15 minutes. Put in air-tight jars while hot. Chow-Chow (Mrs. J. S. Sheesley.) % peck of green tomatoes. 1 dozen green peppers. 1 head of cabbage. 1 head of cauliflower. 1 dozen cucumbers. 10 onions. 10 stalks of celery. Cut up fine, sprinkle with salt, let them stand several hours, then squeeze, cover with vinegar, and add 1 teaspoon each of cloves, cinnamon, tumeric and celery seed, a little black and red pepper, 4 tablespoons of sugar and 1 tablespoon of mustard seed, and a small lump of alum. Boil until the vegetables are tender. Jar while hot. French Chow-Chow 1 quart of small cucumbers. 1 quart of cucumbers cut in small pieces.