The morning times., 1896-09-13
Mrs. Lamont Makes One That Is a~Lineal Descend
ant Of Martha WashingtOn'S Recipe.
THE DELICIOUS BRYAN CHERRY PUDDING
Mckinley Favorite Mince Pie Recipe Came From
an Aunty Cook of Washington.


I apples. AS the pies are to be eaten cold,
| for Mr.. Mckinley does not believe In hot
pastry, there is a pound of melted butter
stirred into the beef and apples. Six times
as much or the beef and apples as there Is
butter-one to six as it We're! The juice OF
three lemons, three pounds OF brown sugar,
three pounds each Of currants and raisins,
and two gallons of sweet cider make this
mince pie connection about ri ght, if brought
| up to taste with cinnamon, nutmeg and
| citron chopped small.
This mince pie 5 not intended to he kept
| over two weeks. 1t is not highly spiced,
and is the kind you can eat whole pie of
without hurting yourself. In the McKin-
ley family row Of them stands on the
kitchen table every Saturday waiting for
the master to cut the first slice
MRS. BRYAN CHERRY PUDDING.
The Bryan family are not very fond Of
cooking. They live well, but the father
and mother, being such earnest person
ages, have schooled themselves and taught
their children to accept all good food as q
bountiful gift, not to ask for better. Never
theless there are delicacies served up in
the Bryan family to the delectation Of all
One Of these is cherry pudding, which is
always called cherry pudding" though
itnay havecurrentso or raspbcrries or peaches
in its depths.
To make this Mrs BryaD-for she does
IL herself Sits twice as much flour into
bowl as there is chopped suet. She salts
it all nicely, and vets it up with enough
water 10 roll out well
When it lies flat upon the board the
children and Mrs. Bryan spread it with
nj fe1 oh I,ar
and evenly. a little flour is sprinklcd over
them and a very little powered sugar.
Carefully, then. as though handling cracked
eggs, the pudding is rolled up round and
smooth. A big Toured cloth is laid upon
the table and the pudding is tied into it
until it resembles a fig leather football
A steaming pot of water receives tie pre-
oious burden for two hours, and when It
comes out Mr.. Bryan and children cut it
upistoequal portions for thefamily luncheon.
This is one of the few delicacics these wisely
brUcslt up children are allowed. Mrs
Bryan when helping an overw OTked farmers
wife learned the recipe
Mrs Bland makes salad from her own
garden, which isdecIared by those who have
tasted it to be the finest that ever crace,l a
table with a roast 1t lies upon a platter,
leaves. Holding them in place are small
slices OF tomatoes with tender seeds. In
side lie the tiny circles of fresh cucumbers,
and peepng out are the other ingredients
There are little seni-circles OF sliced Gel
cry. little cubes OF boiled beets and a minced
olive. and over the top is poured French
dressing This is ike Sydney Smiths
dressinc-a miser for the OIL a spendthrift
for the vinegar, ''of sleeping mustard a
single spoon" pepper and salt, with a mad
man to stir them altogether. Great men
visiting the Bland family like TO make -
course OF this salad. lingering over il OF a
hot night until the dusk fills the room. To
Frenchman il would be a meal it washed
down with red wine and aided by twist
OF French bread. And to the Bland chi.
dren IT is almost as much.
LAMONT CABINET PUDDING.
The Lannon'S have many old-fashioned
dishes. for Mrs. Lamont Learned: housekeep-
ing in the old Dutch part OF New York
State. One OF these is n bread pudding with
raisins. and over the top the whipped white
OF eggs. This. dotted with Jelly. makes a
pudding which the English call Queen
pudding" but which here following Mar
tha Washington's example, we call a
cabinet pudding"
HARRY GERMAISE.