>TEEP the thinly-pared rinds of eighteen lem-
ons in one quart of proof whisky or rum
(better) for three days in a closely-covered
vegetable-dish. Then add five quarts of whisky,
three quarts of boiling water✪ Milk Punch, and pour it on the
sugar and dissolve it; lemon juice (which has been
squeezed and bottled when the lemons were peeled),
white sugar three and a half pounds, grated nutmegs
two ; mix all in a large crock, and then pour in boil-
ing milk two quarts. Let it stand till cool, stirring
it well, then strain through a flannel bag as for jelly,
the curds on no account to be removed until the liquor
has been strained quite clear. Eeturn the first quart
to the bag, as it may not be quite clear, when strain
through a flannel with filtering-paper. Bottle and
cork well. It improves by age, and if properly pre-
pared will keep all Winter.
cn^c^ —
126 STATESMEN'S DISHES;
APPLE TODDY.
BY MBS. JOS. E. WASHINGTON.
(Wife of Representative from Tennessee.)
^AKE twelve large apples till thoroughly done ;
put into ajar while hot and mash them well ;
$r pour on them three quarts boiling water;
cover the jar and let stand till cool ; then add three
pints brandy, one pint Jamaica spirits, one-half pint
of peach brandy, one-half pint curacoa ; sweeten to
your taste. Let it stand a day or so, occasionally
mashing the particles of apple ; then strain for use.
If apples are small use sixteen or eighteen. If you
wish to keep the toddy add one pint brandy and more
sugar.
AND HOW TO COOK THEM. 127
CIDER NOGG.
BY MES. F. W. WHEELEB.
(Wife of Representative from Michigan.)
|E AT to a foam the yolks of four eggs, with two
tablespoons of pulverized sugar ; add slowly
s^=^ two quarts of good cider. A little ginger may
be added if desired.
<£P,
128
STATESMEN'S DISHES;
UNFERMENTED GRAPE JUICE.
BY MRS. ZERELDA G. WALLACE.
(Mother of Gen. Lew. Wnllace.)
^A.KE thoroughly ripe, fresh grapes, wash and
take from the stem ; put into preserving ket-
tle as you would any other fruit, adding water
enough to keep from burning. When thoroughly
done, strain and boil ; sweeten to suit taste ; seal in
bottles air tight. This is a refreshing drink for any
one. Keep in dark, cool place of even temperature.
am.
AND HOW TO COOK THEM. 129
CABINET PUNCH.
BT UBS. JAS. B. BICKETTS.
(Widow of Maj.-Gen. Jas. B. Ricketts.
^OUR three quarts of boiling-water over three
pounds of sugar. Add one pint of lemon
juice, one pint of fine brandy or a quart of
Jamaica rum. Mix well, and before using stir in one-
half pint of peach brandy or cordial. This will make
you a gallon and three-quarters of very nice punch.
130 STATESMEN'S DISHES;
FIG PUDDING.
BY MRS. BENJAMIN HARBISON.
(Wife of the President of the United Statea.)
pNE cup of black molasses, one cup of chopped
suet, one cup of milk, three and a quarter
cups of flour, two eggs, one teaspoonful of
soda, one of cinnamon, half a teaspoonful of nutmeg,
one pint of figs. Mix together the molasses, suet,
spice and the figs, cut fine ; dissolve the soda with a
tablespoonful of hot water and mix with the milk ;
add to the other ingredients ; beat the eggs light, and
stir into the mixture; add the flour and beat thor-
oughly. Butter two small or one large brown-bread
mold ; turn the mixture into the mold and steam five
hours. Serve with cream sauce.
AND HOW TO COOK THEM. 131
MINCE PIES. ✪ Jelly
Page 25 · 9 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
>TEEP the thinly-pared rinds of eighteen lem-
ons in one quart of proof whisky or rum
(better) for three days in a closely-covered
vegetable-dish. Then add five quarts of whisky,
three quarts of boiling water, and pour it on the
sugar and dissolve it; lemon juice (which has been
squeezed and bottled when the lemons were peeled),
white sugar three and a half pounds, grated nutmegs
two ; mix all in a large crock, and then pour in boil-
ing milk two quarts. Let it stand till cool, stirring
it well, then strain through a flannel bag as for jelly,
the curds on no account to be removed until the liquor
has been strained quite clear. Eeturn the first quart
to the bag, as it may not be quite clear, when strain
through a flannel with filtering-paper. Bottle and
cork well. It improves by age, and if properly pre-
pared will keep all Winter.
cn^c^ —
126 STATESMEN'S DISHES;
APPLE TODDY.
BY MBS. JOS. E. WASHINGTON.
(Wife of Representative from Tennessee.)
^AKE twelve large apples till thoroughly done ;
put into ajar while hot and mash them well ;
$r pour on them three quarts boiling water;
cover the jar and let stand till cool ; then add three
pints brandy, one pint Jamaica spirits, one-half pint
of peach brandy, one-half pint curacoa ; sweeten to
your taste. Let it stand a day or so, occasionally
mashing the particles of apple ; then strain for use.
If apples are small use sixteen or eighteen. If you
wish to keep the toddy add one pint brandy and more
sugar.
AND HOW TO COOK THEM. 127
CIDER NOGG.
BY MES. F. W. WHEELEB.
(Wife of Representative from Michigan.)
|E AT to a foam the yolks of four eggs, with two
tablespoons of pulverized sugar ; add slowly
s^=^ two quarts of good cider. A little ginger may
be added if desired.
<£P,
128
STATESMEN'S DISHES;
UNFERMENTED GRAPE JUICE.
BY MRS. ZERELDA G. WALLACE.
(Mother of Gen. Lew. Wnllace.)
^A.KE thoroughly ripe, fresh grapes, wash and
take from the stem ; put into preserving ket-
tle as you would any other fruit, adding water
enough to keep from burning. When thoroughly
done, strain and boil ; sweeten to suit taste ; seal in
bottles air tight. This is a refreshing drink for any
one. Keep in dark, cool place of even temperature.
am.
AND HOW TO COOK THEM. 129
CABINET PUNCH.
BT UBS. JAS. B. BICKETTS.
(Widow of Maj.-Gen. Jas. B. Ricketts.
^OUR three quarts of boiling-water over three
pounds of sugar. Add one pint of lemon
juice, one pint of fine brandy or a quart of
Jamaica rum. Mix well, and before using stir in one-
half pint of peach brandy or cordial. This will make
you a gallon and three-quarters of very nice punch.
130 STATESMEN'S DISHES;
FIG PUDDING.
BY MRS. BENJAMIN HARBISON.
(Wife of the President of the United Statea.)
pNE cup of black molasses, one cup of chopped
suet, one cup of milk, three and a quarter
cups of flour, two eggs, one teaspoonful of
soda, one of cinnamon, half a teaspoonful of nutmeg,
one pint of figs. Mix together the molasses, suet,
spice and the figs, cut fine ; dissolve the soda with a
tablespoonful of hot water and mix with the milk ;
add to the other ingredients ; beat the eggs light, and
stir into the mixture; add the flour and beat thor-
oughly. Butter two small or one large brown-bread
mold ; turn the mixture into the mold and steam five
hours. Serve with cream sauce.
AND HOW TO COOK THEM. 131
MINCE PIES.