This section is from "Scientific American Supplement Volumes 275, 286, 288, 299, 303, 312, 315, 324, 344 and 358". Also available from Amazon: Scientific American Reference Book.
"What moistens the lip, and what brightens the eye?
What calls back the past like the rich pumpkin pie?"
Stew about two pounds of pumpkins, then add to it three-quarters of a pound of sugar, and the same quantity of butter, well worked together; stir these into the pumpkin and add a teaspoonful of powdered mace and grated nutmeg, and a little ground cinnamon; then add a gill of brandy, beat them well together, and stir in the yolks of eight well-beaten eggs. Line the pie plates with puff paste, fill them with the pumpkin mixture, grate a little nutmeg over the top, and bake.
Take three dozen lemons, chip off the yellow rinds, taking care that none of the white underlying pith is taken, as that would make the punch bitter, whereas the yellow portion of the rinds is that in which the flavor resides and in which the cells are placed containing the essential oil. Put this yellow rind into a punch bowl, add to it two pounds of lump sugar; stir the sugar and peel together with a wooden spoon or spatula for nearly half an hour, thereby extracting a greater quantity of the essential oil. Now add boiling water, and stir until the sugar is completely dissolved. Squeeze and strain the juice from the lemons and add it to the mixture; stir together and taste it; add more acid or more sugar, as required, and take care not to render it too watery. "Rich of the fruit and plenty of sweetness," is the maxim. Now measure the sherbet, and to every three quarts add a pint of cognac brandy and a pint of old Jamaica rum, the spirit being well stirred as poured in. This punch may be bottled and kept in a cool cellar; it will be found to improve with age.
The rump is the most applicable for this savory dish. Take six or eight pounds of it, and cut it into bits of a quarter of a pound each; chop a couple of onions very fine; grate one or two carrots; put these into a large stewpan with a quarter of a pound of fresh butter, or fresh and well clarified beef drippings; while this is warming, cover the pieces of beef with flour; put them into the pan and stir them for ten minutes, adding a little more flour by slow degrees, and taking great care that the meat does not burn. Pour in, a little at a time, a gallon of boiling water; then add a couple of drachms of ground allspice, one of black pepper, a couple of bay leaves, a pinch each of ground cloves and mace. Let all this stew on a slow fire, and very gently, for three hours and a quarter; ascertain with a fork if the meat be tender; if so, you may serve it in a tureen or deep dish. A well-dressed salad is the proper accompaniment of boeuf à la mode.
Make a bowl of punch according to the directions for brandy punch, only a little stronger. To every pint of punch add an ounce of gelatine dissolved in half a pint of water; pour this into the punch while quite hot, and then fill your moulds, taking care not to disturb it until the jelly is completely set. This preparation is a very agreeable refreshment, but should be used in moderation. The strength of the punch is so artfully concealed by its admixture with the gelatine that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.