4 cups (1 lb.) suet, chopped by hand 4 cups (1 lb.) bread crumbs 8 cups (2 lbs.) currants
4 cups (2 lbs.) seeded raisins
5 cups (2 1/2 lbs.) sugar
1 cup (1/4 lb.) candied lemon peel, chopped 1 cup (1/4 lb.) candied orange peel, chopped
1 cup (1/4 lb.) candied citron peel, chopped 6 cups (3 pts.) apples, chopped 1 tablespoon powdered cinnamon 1 tablespoon powdered cloves 1 teaspoon powdered ginger 1 teaspoon powdered mace 1 teaspoon powdered nutmeg 1 tablespoon salt 4 cups (1 qt.) boiled cider
Mix all ingredients thoroughly together and seal in sterilized jars. Do not cook mixture. Use for pies.
1 cup (1/2 lb.) sugar
2 tablespoons (1 oz.) butter
2 tablespoons water
Into the upper pan of a double boiler put grated rind and strained juice of lemon, sugar, and egg. Beat well, add butter and water. Place over boiling water and cook three minutes, stirring constantly. Use as a filling for layer cakes or tartlets.
1 small onion, chopped
2 tablespoons (1 oz.) butter 1 tablespoon flour
1 cup (1/2 pt.) milk
1 cup (4 ozs.) bread crumbs
2 eggs, beaten 1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon juice
Fry onion in butter. When lightly browned stir in flour, milk, bread crumbs, eggs, seasonings, and nuts. Cook five minutes, then turn out on platter to cool. Form mixture into neat croquettes, brush over with beaten egg, toss in bread crumbs, and fry in smoking hot fat. Drain and serve with sauce.
2 Spanish onions, peeled 1 cup (4 ozs.) bread crumbs 1 1/4 teaspoons powdered sage 1 teaspoon salt
1/2 teaspoon pepper 1/8 teaspoon powdered mace 1/8 teaspoon sugar 2 tablespoons vegetable oil or melted butter substitute
Cut onions in thick slices, put them into a saucepan, cover with boiling salted water, and bring to the boil and strain off this water. Cover again with boiling, slightly salted water and boil thirty minutes, drain, press onions dry as possible and chop, put them into a bowl, add bread crumbs, seasonings, and vegetable oil. Mix well together and use. This stuffing is used for roast duck, goose, or roast pork. If fresh sage is used, boil leaves a few minutes, dry well, and then chop finely.
4 cups (1 qt.) oysters
3 tablespoons (1 1/2 ozs.) butter
1 tablespoon flour
1 teaspoon salt 1/2 teaspoon pepper 3 tablespoons cream
Drain and clean oysters, scald and strain liquor and cook oysters in liquor until edges curl. Blend butter and flour in saucepan over fire, add seasonings, cream, and oysters. Stir over fire one half minute and fill shortcake and serve at once.
2 cups (1/2 lb.) flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup (2 ozs.) shortening 3/4 cup (1 1/2 gills) milk 1 egg, beaten
Mix and sift dry ingredients four times, cut and rub in shortening, add milk and egg. Mix and spread on greased tin and bake in hot oven twenty minutes. Split apart at edges, cool five minutes, spread with butter, add oyster mixture.