Old Fashioned Wedding Cake (Over One Hundred Years Old)

Mrs. A. J. Prentiss

Four and a half pounds flour, four pounds butter, four and a half pounds sugar, twelve pounds raisins, five pounds currants, three pounds citron, thirty-four eggs, four large nutmegs, one and a half tablespoons cloves, one ounce mace, three large tablespoons cinnamon, three large tablespoons rose extract, one cup molasses, one quart boiled sweet cider, one tablespoon soda. Bake four hours.

(Note: Since the Plymouth Cook Book was published in 1906, that would make this recipe circa 1780-1810. Looks like it would make either one enourmous cake or several smaller ones. Today's wedding cakes are often light airy cakes. This seems almost to be a spice/fruit cake. If you are looking for a cake that will feed a crowd I beleive this one is it.)

Cucumber Sandwiches

Slice a cucumber thin, dip slices in vinegar and sprinkle with salt and pepper. Place between thin slices of bread and butter.

Beefsteak Pudding

Mrs. J. S. McCrory

One pound round steak, ground. Three eggs, beat well with one-quarter cup butter. Add one cup flour and one pint milk, with salt and pepper. Bake on-half hour. Enough for six people.

Croquettes

Mrs. P. O. Marvin

Two cups of any kind of cold minced meat or fish. Add to this a sauce made with one tablespoon butter, two tablespoons four, one cup milk, one egg, one teaspoon salt, quarter teaspoon pepper. Pour the mixture on a flat dish to cool. Take a tablespoon of the mixture, roll lightly between the hands into shape. Roll in bread curmbs, then in beaten egg, again in bread crumbs. Fry in deep fat.

Olive Sandwiches

Miss Minnie I. Barteaux

This is a unique way of serving olives at teas and receptions. Cut the flesh from the stones of half dozen large olives, chop it fine, add to it a scant tablespoon of mayonnaise dressing. Mix and spread on thin slices of buttered bread, form the sandwiches and cut into small squares. Stuffed olives are very appetizing served in this way.

Belvue Stew

Mrs. Warren S. Wood

One root celery (or two cups diced) stewed until tender in two tablespoons butter, two cups thin cream, one quart oysters, one half cup cracker dust. Cook until oysters curl.

Corn [Soup]

Mrs. Charles Smith, Indianapolis

Put two cans of corn in a crock and one quart of water. Let it simmer three hours. Put it through a colander. Add cream or milk to make it right consistency. Season with salt, butter and pepper to taste. Just before serving add one tablespoon whipped cream.

Sweet Potato Corn Bread

Mrs. H. A. Martin

Boil four small or three large sweet potatoes, put through vegetable press. While they are hot mix with them a tablespoon of butter, seven-eights cup of milk, one teaspoon salt, one and on-half cups corn meal, one egg beaten thoroughly. Beat the batter smooth, add one heaping teaspoon of baking powder and bake in a shallow tin. Serve the bread hot, breaking, not cutting.

Egg [Soup]

Mrs. E. Hogan

Boil three potatoes until tender. Mash fine, add one quart new milk, a lump of butter the size of an egg. Beat one egg very smooth. When milk boils stir rapidly over all. Add finely chopped celery to flour. This is an inexpensive soup and good for the sick and children.

Persimmon Pudding

Handwritten recipe inserted into cookbook

1 1/2 cups sugar
1 1/2 cups sour milk
1 teaspoon soda
1 teaspoon baking powder
2 or 3 tablespoons melted butter
1 teaspoon vanilla
1 egg
flour, enough to make stiff batter or thin as desired
1 1/2 cups persimmon pulp

Washday Pudding

Mrs. H. V. Bullock

Layers of bread crumbs and layers of chopped apples in pudding dish, seasoned with butter, sugar, and cinnamon or nutmeg. Pour over one cup water and bake. Serve with cream and sugar.

Zodiac Cookies

Miss Laura Carter

Three-fourths cup sugar, two-thirds cup butter, three teaspoon water, one egg, half cup cocoanut. Mix soft.

Imperial Cake

Mrs. L. Bullene

One pound sugar, one pound butter, one pound flour, one pound almonds, one pound raisins, three-fourths pounds citron, one pound eggs or ten eggs, one glass rose water, a little mace. This is sometimes called a white fruit cake. Bake it in the same way as ordinary fruit cake. The almonds should be blanched and chopped and the raisins cut, citron sliced fine.