New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-07-29
OLD TIME DISHES.
SOME FAMOUS RECIPES FROM NEwENGLAND.

eovr rANOr-s RECIPES FROM NEW ENGLAND.
few old recipes have survived the raVds'S 81
time They have been well tested AMI liked, not
Only by the present generation. but by worthes Oh
generations far in the past. There - an Oh New
England hcrne round which memories Of wonirous
feaets stnl l.ngcr. What suppcrs were those win
oysters fresh from the water and fried 20 a rich
golden brown: a ham. always RAISED and cured IN
Virginia. boiled and baked sugnred, wined ana
sp!ced until each morse! seemed TO met away III
ones NOV b. only leaving a desire for more DIS
cults whose Mghiness. whtoness ana sweetness
would make orr bakers rolls II today seem tougher
and more "crumbly' than ever od-fash!onel sponge
cake made with twelve eggs and vast amount ~
Judgment: and preserves which were Gear ana rl'h
In color made pound FOR pound. - that each berry
or BIT Of fruit fairly shone and r'ye..'i IN us
measure Of gl,s,cnlng syrup, Baked beans come
,ast though by no means the least important III inc
hill Of fare They subjected 20 succession 4
processes which sometimes as'cl two days AMI
nights hu, which loft them Simply delicious Just
soft AMI moist enough AMI cncrusic! win jr'.y-
Ike substance. seasoned With sugar AM spice ana
everything nice" They were d'ilca'c.y drowned ~
Scared sat- PORK. III II "Htch "'s t'tN,4 "',n
ivory white AMI prepared f'r ne tnh" mat clra
piece had portion ~ me crisp h'irl '''t OIL" H..
there wa coffee whose aroma haunis 90. hrink"r
s,ti bought bv IN, quantity hrownel and grornI
a. needed and served with cream - fich y nan 20
b. ladel out instead q poured II II Ncrr summer
thef} void b. crisp rucambers. pI-,l one hour
before they WEE 10 he tFIY'I Az 't's -, ,~
house In which foist- were cujoyrl r1me ~"
recipes that foro~ Would mat w,'h lnr" .''li, ~,
hi conienimen' and spontaneous mir'h wheh "'''i
10 the dishes
T, nrepare Rhode fs.anl bakci beans pu. On"
quart u beans - soak IN cold water over hk"''
In the morning pour on the water nnl cover
with fresh cold water: put the nrr and let them
come to the boil slowly then simmer until quite
-of. bu; not broken. Then pour N te- water ana lt
ise mo a,a s"N9s p is S of DRY Taar a
| and W., t1h.csuo'nfs.s - in'ias,'- ''h- anon,
put in M. Middle Of the dish Set IN the oven,
covered. end =, tncin cox 60" ~ i,y,
For ,ponee cake or DE, bread take '~e.ve eggs
and the weight of the eggs IN surac AMI haN
tho weight IN -four: one lemon. Juice and rind
| pe,, the yo,ks AMI whites very Hight. beat
the sugar into the y1;ks NeS' aii 20" juice
and grated peel Of lemon. then The nour' lastly the
ul,h rerncndiclar sidcs linei with buitered paper
! and a steady IRE. The cake should b. eaten the
| dag It 81 made.
For brown priillng" use three cups Of -four;
on. cup Of milk. one cup of mol'sses. one
run suei chopped fine. two cups OF rllslrs.
| one ,easpoonfl 81 powdered mace AMI CHINA
mon. and two Of powdered coves anl sat.
ono teaspoonful Of soda dissolved IN llite Of the
and well bui;ercd tin mould. Tie this In strong
| towel and boil hard for three hours ana !" hatl
| ti,rnn and curranis may be- added. hot hGull
| sauce Favored with lemon or brany Is nee 10
! cat WIN his The man Is yet undiscovered who
| does not Ike this pudding.
| For raised biscuit set sponge 70 rise as TOR
| bread a, o'clock At hafpa rub INTO one
| quart OF -four Tablespoonful OF lari' niue
white sugar and teaspoonful OF salt Make
| hole in the middle and put IN your sponge. hnend
| {, lightly with enough lukewarIn mix and water -
| make II into a soft dough- Jet u rise Etry IN INC
morning knead It down and MAKE mo plrcuits anu
&C., hsforr IN. fire 10 rise Bake half an hpur-
| Mrs Uarrietie : s. Wheeler. No. Is Trumbul.-s,,
| NeW-lIaVen. Conn