DEVILED TURKEY

(Kingston Hall)

Take the first joints of the turkey and the back (which are not used generally the first day), and also the gizzard. Make in- cisions in each piece and fill them with butter, red and black pepper and salt to taste. Broil them and serve with browned gravy seasoned with pepper and salt and a little mustard poured over it in a flat dish.

72 Kingston Hall

BOILED TURKEY

(Kingston Hall)

Take a hen turkey, preparing it in the usual way, and fill it with the following dress- ing: Two eggs beaten with chopped beef suet, flour enough to make a thick pudding, seasoned with black pepper, salt, and a little butter. Fill the turkey with this, sew up well, and put it in a pot of water and boil until tender. Make a gravy of drawn butter (flour mashed in butter and cold water and boiled in a vessel). Pour some of it over the turkey, after which cut up 3 or 4 hard-boiled eggs. Put them over the turkey on top of the thick gravy, then thin the remainder of the gravy with water from the pot in which the turkey has been boiled, and serve it with the turkey. Garnish the dish containing the turkey with carrots cut in rings. The turkey hen should be boiled in spring, and gobblers roasted in winter.

Mrs. Ada Carroll Bowdle,

Kingston Hall.

CASTLE HOWE

Through the kindness of Isabel S. Mason, wife of Dr. Charles T. Mason, these old recipes are given :

Mrs. Isabel S. Mason is a lineal descendant, through her grandmother, — who was a Ran- dolph,— of King Robert Bruce of Scotland, King Robert's daughter Isabel having married Thomas Fitz Randolph, Earl of Moray. Isa- bel S. Mason, as she is known in literature, is a writer of exquisite verse.

Dr. Charles T. Mason is the great-grand- son of Rev. Jeremiah Mason, who resided on the beautiful and picturesque Castle Howe es- tate on Licking Creek, Washington County, one of the early Mason establishments in Maryland.

GENUINE OLD ENGLISH PLUM PUDDING

{Randolph Family) Two pounds stoned raisins, 2 pounds stoned

74 Castle Howe

prunes. Put in a dish and pour over them 3 wineglasses of brandy and a tablespoonful each of ground cinnamon, cloves, and allspice, and \ tablespoonful of mace, and one nutmeg. Let this mixture stand from 36 to 48 hours, and occasionally stir it well. Sprinkle a hand- ful of flour over 2 pounds of beef suet, and chop very fine, removing all strings. Mince one ounce of candied or preserved orange peel and one lemon peel and 1 pound of preserved citron. Mix with the suet. Beat 8 eggs very thick and smooth with 1 teaspoonful of salt, add \ pound sugar and 1^ pounds of flour, then the fruit and the brandy. If too thick, mix in a little cream or milk. Boil or steam 7 hours. This makes a large quantity, but it will keep all winter in a cool, dry place, and it is better after it has been made some time. One quarter of this recipe will make a pud- ding large enough for six or seven persons. This is a genuine old English plum pudding, and has been used in the Randolph family for many generations.

RUM SAUCE FOR THE PUDDING

Six eggs, yolks and whites, beaten separ-

Castle Howe 75

ately, then beaten together, with sugar and rum to flavor.

FOAM SAUCE FOR THE PUDDING

One cup sugar, 2 eggs, -| cup butter, 1 wine- glassful either sherry or brandy, and a little nutmeg.

Mrs. Isabel S. Mason.

Heigh-ho ! sing heigh-ho ! unto the green holly : Most friendship is feigning, most loving mere folly:

Then, heigh-ho ! the holly !

This life is most jolly!"

— Shakespeare.

WHITE CAKE

{Castle Howe)

Whites of 18 eggs beaten stiff, 1 pound flour, 1 pound sugar, f pound butter, 1 tea- spoonful soda, and \ teaspoonful cream of tar- tar, 1 cup sour cream. Mix the cream of tar- tar with the flour dry. Flavor with lemon.

CHARLOTTE POLONAISE CAKE

(Mason Family) Two cups powdered sugar, | cup butter, 4

j6 Castle Howe

eggs> whites and yolks beaten separately; I small cup of cream, 3 cups prepared flour.

Six eggs, 2 tablespoonfuls flour, 3 cups cream, scalding hot; 6 tablespoonfuls grated chocolate, 6 tablespoonfuls powdered sugar, -| pound sweet almonds blanched and chopped, \ pound chopped citron, \ pound macaroons, \ pound crystallized peaches, cherries, or what- ever preferred. Beat the yolks very light. Stir into the cream the flour wet with a little cold milk; then add very slowly the beaten yolks. Boil slowly, stirring all the time, for five minutes. Take from the fire and divide the custard into three parts. Put the grated chocolate with the macaroons, finely crum- bled, with one tablespoonful sugar, into one part of the custard, stirring well, then boil five minutes, stirring constantly. Take from the fire and beat with egg beater and set aside to cool. Now pound the blanched almonds a few at a time in a wooden mortar, adding now and then a few drops of rose water. Chop the citron fine, mix with the almonds, adding 3 tablespoonfuls of sugar. Stir this into the

Castle Howe JJ

second part of the custard. Heat to a boil and set away to cool. Chop the crystallized fruit fine and mix with the third part of the cus- tard. Heat to a boil and set aside to cool. Season the chocolate with vanilla, the almonds and citron with bitter almonds ; the fruit needs no flavoring.

Bake your cake in four layers. Between the first and second put the chocolate, between the second and third put the citron and almonds, and in the last layer (the top layer) put the fruit. Ice with a lemon icing.

This is a royal old cake recipe, and has been used in the Mason family for generations. It is as delicious as it sounds troublesome.

Mrs. Isabel S. Mason.

Oh, give me a day of boyhood,

Filled with ardent glee; Of careless fun by the mint-bound run

Where sucker and chub bites free.

There is never a breath so spicy,

Nor ever so rare a glint, As the golden light of June day bright,

And the redolence of mint.

All the wealth of virgin freshness Spread out for my unshod feet,

The poignant scent with music blent, From the songs of thrushes sweet.

When my rod was Freedom's scepter, And my battered straw her crown;

But, ah, to-day I slave away In the blare of the brazen town.

I starve for the cool, wild freshness,

I thirst for the ripples' glint; I pine for a day to fish away

From a bank embound with mint.

— Isabel S. Mason.

(Mentha aquatica)

What old Virginia or Maryland manor has not a mint bed in some cool, damp, shady nook underneath one of its grand old trees? And what a restful spot it is ! Dr. van Dyke says : " It is the bed whereon memory loves to lie and dream. . . . When its perfume rises the shrines of the past are unveiled and remi- niscence begins."

And it truly is an echoing symphony from year to year and from age to age! When we think of the forms that have bent over it when it was all sparkling with dew, and the fair hands that have gathered it, — those long, slender hands with tapering fingers that have long since crumbled to dust — what memories throne:! In the moonlight of memorv we can see those dear faces and hear those sweet voices, as, " Far, far away, like bells at even- ing tolling," they come and go.

Ah, yes, it is now but a memory, a fra- grance! Like the perfume of some rare wild flower, it eludes our grasp, but returns again and again to charm our senses.

And who that has read about " Polly " and " the Colonel" and " Marse Bob " and " Char- ity " and " Drinkwater Torm " has not thirsted, yes, thirsted, for one of those mint juleps made by " Drinkwater's " unsteady hands, and served in one of those " silver cans with frosted sides." But here is a recipe for a rare old mint julep of old Maryland, which, no doubt, even would have pleased the Col- onel and perhaps tempered his wrath.

MINT JULEP

Gather the mint when the dew is on it, sprinkle it with pulverized sugar and a few drops of brandy and water, and bruise it gently till the mint oil begins to come. In bruising the mint use a glass mortar and a wooden pes- tle. A pestle made of beechwood is best (but be sure to use a wooden pestle). Put the bruised mint in a glass and pour over it a cup of boiling water. Let this set for 15 minutes. Then strain the mint and pour the juice in a silver tankard that has been filled with crushed ice. Let this set for a few minutes, and then

pour into it your French brandy that has been kept at a temperature of about 40 degrees Fahr., and garnish the silver tankard with sprigs of mint. Do not use a straw when drinking it, but drink from the tankard.

Miss Mary Josephine Bomberger.

MINT BRANDY

Gather the mint at a season when the sun is hot — say, July; use only the tender shoots. Strip off the leaves and cover them with brandy in an open bowl and allow it to remain in the sun for three or four hours, according to the strength of the mint flavor desired. Strain without bruising, and then sweeten to taste before bottling. (Dissolve the sugar in just enough hot water to melt it.) It can be strained through a strainer first, and then through a bit of cheesecloth, to insure clear- ness.

This is a specific for some forms of bowel trouble, and is a famous old recipe at Hamp- ton.

Mrs. John Ridgely.

MINT SAUCE FOR LAMB

One-fourth pint vinegar, 4 tablespoonfuls chopped mint, and 2 tablespoonfuls of sugar. Let stand for an hour or more before using.

Mrs. M. BOMBERGER. MINT JELLY FOR LAMB

(Weld on)

Wash a generous handful of mint leaves and put to steep in 1 pint of boiling water. After the infusion has stood several hours, strain through a flannel bag and add an equal amount of granulated sugar. Boil without stirring, to a thick syrup. It is better to fill your pint cup several times with leaves and make about a quart of the essence at once, as it boils down greatly. Make a clear apple jelly and add enough of the mint essence to give a pale green color.

Mrs. Bomberger.

"Y- conserved mint leaves.

Make a syrup of sugar and water, and while hot dip the mint leaves in it. Then drain them

carefully one at a time. When cold, dust well with granulated sugar.

Mrs. O. H. W. Hunter.

CREAM MINTS

One cup of white sugar, \ cup of mint es- sence; boil together until it will candy in cold water. Remove from the fire, pour into another dish and stir till creamy. Drop quickly with a teaspoon on a marble slab. To prepare the mint essence for the candy, take a generous handful of mint, bruise it gently till the mint oil comes, then pour 1 cup of boiling water on it and let it steep for 15 minutes, then strain and use £ cup of mint essence to 1 cup of sugar. This is a candy recipe of the old school.

Mrs. M. Benton Bomberger.

Sing me a song of perfumes,

Where winding your lyric rhyme ; Are sprigs of spicy tansy,

And aromatic thyme. The breath of the pure and open

From brooks where cedars glint, And best of all where ripples call

The poignant scent of mint.

— Isabel S. Mason.

WILLIAMS' PORT

Mr. Otho Holland Williams Hunter kindly gives a very rare old recipe for Catawba wine, and also some recipes for punch. Mr. Hunter is the great-great-nephew of General Otho Holland Williams, a distinguished gentleman of Colonial days, who was the founder of Williams' Port, and a gallant officer of the Revolutionary army. A magnificent monu- ment was erected to his memory in 1905, by his country in recognition of his valuable serv- ices rendered to it, Congress having made a handsome appropriation for that purpose.

CATAWBA WINE

This song of mine

Is a Song of the Vine, To be sung by the glowing embers j Of wayside inns,

When the rain begins To darken the drear Novembers.

While pure as a spring

Is the wine I sing, And to praise it, one needs but name it ;

For Catawba wine

Has need of no sign, No tavern-bush to proclaim it.

— Longfellow.

Williams' Port 8$

CATAWBA WINE

{Mr. O. H. W. Hunter)

Mash the grapes in a large bowl and let stand for 3 or 4 days, then squeeze juice out of grapes, and to 2 quarts of juice add 2 quarts of water and 2 pounds of sugar. Let it all thoroughly ferment. After it is through fer- menting, put a syphon in the barrel by boring a hole through the cork that is in the bung- hole of the barrel. Make the hole just large enough to get the syphon through, and seal around the syphon in the cork with hot wax so the air cannot get in the barrel. Put the end of the syphon just inside the barrel and put the other end of the syphon in a vessel which is kept constantly filled with pure water. Let the syphon remain in the barrel for 3 or 4 months, then bottle and seal tight. This wine looks like champagne and tastes like it. But to obtain this result you must follow every minute direction in this recipe.

" And lately, by the Tavern Door agape. Came shining through the Dusk an Angel Shape Bearing a Vessel on his Shoulder; and He bid me taste it ; and 't was — the Grape ! "

— Rubdiaydt, of Omar Khayyam.

86 Williams' Port

TEA PUNCH

Three pints of whisky, i pint of rum, I large tea cupful of green tea, 2 dozen lemons, 4 pounds sugar, 2 quarts of boiling water. Pour water on tea and let it steep for a short time. Squeeze lemons over the sugar. Peel very thinly 18 lemons and pour the boiling hot tea over the peels. Let it stand 5 minutes, then strain and pour tea over sugar and lemon juice. When sugar is entirely dissolved add whisky and rum and strain again. When ready to use add oranges, pineapples (cut in dice shape), Maraschino cherries, or any other fruit you may like. Some persons like curo- coa in it also. Put this punch mixture in the punch bowl with a large lump of ice. This quantity will serve twenty-five people.

Mr. O. H. W. Hunter.

A CHAMPAGNE PUNCH FOR LADIES

One quart of orange ice very well frozen and 1 bottle of California champagne.

Mr. O. H. W. Hunter.

BOONESBOROUGH

Through the kindness of Mr. George A. Davis of Boonesborough a splendid old recipe for quince brandy is given. Mr. Davis is the son of the late Captain Elias Davis and the great-great-grandson of William Boone, who came from England and settled at Reading, Pennsylvania. From here he emigrated to Maryland and founded the little village of Boonesborough. He was of the family of Daniel Boone, the Kentucky pioneer, who came to Maryland, and, finding it so thickly settled, and being full of adventure, he emigrated to North Carolina, and later he went to Ken- tucky. A number of the families from this section of Maryland emigrated to Kentucky and helped to open up the wilds of that grand old Blue Grass State. Among these pioneers were the Shelbys, one of whom became a gov- ernor of that State : and the Hart family, into which Henry Clay married.

William Boone and his wife Susannah

88 Boonesborough

Boone are buried in the old graveyard in Boonesborough, and lying near them in the old churchyard, is their daughter, upon whose tomb we read the quaint inscription:

" Charlotte Boone Proprietress of Boone's Borough."

The Boone family were of staunch old Quaker stock.

AN OLD QUAKER TOAST

" Here's to thee and thy folks, May they love me and my folks As much as me and my folks

Love thee and thy folks. For there never were folks Since folks were folks That loved folks As well as me and my folks

Love thee and thy folks."

QUINCE BRANDY

Select fine, large and perfect quinces. To make i^ gallons of the brandy take 2 quarts of quince juice, 4 quarts of Cognac brandy, 2.\ pounds of white sugar, 12 ounces bitter al- monds (bruised), 1 pound of coriander seed, 3 ounces of cloves. Let stand for at least 48 hours, then strain and bottle up. This is a

Boonesborough 89

very delicious drink. You can let this mixture stand for longer than 48 hours before strain- ing (if you have sufficient patience, Mr. Davis says) .

Mr. George A. Davis.

TO A ROSE

(Gathered in the old Rose Garden at " Weldon," June 26, 1907.)

Whether it be the damask bloom

From the heart of Syria old ; Or the fern-leaf thorn in Scotland born,

And wreathed with clustered gold. Whether it be the rose that blows

In a palace garden fair ; Or the Cherokee white in the silken night,

Of a Seminole maiden's hair; It matters not if high or low,

If far or • near it grows ; Wherever it be, in royalty

It shines as a Rose, a Rose.

Whether it be the crimson bud.

Where Vishnu's wife found birth : Or the moss-rose sweet that kissed the feet

Of weary Christ on earth. The briar ablush the woodside way,

The rambler roving high ; Or the pale Hermosa soft abloom

'Neath " Weldon's " summer sky— It is ever, oh, ever the same sweet flower

The past and present knows ; Wherever it be, it's royalty

Will stamp it a Rose, a Rose.

— Isabel S. Mason.

" Green-walled by the hills of Maryland," in fact at the very foot of South Mountain lies Weldon, whose story is written in brick, for the quaint old house is built of brick and the walks around it are all made of brick, and so ancient are they that the roots of the great old trees have pushed them upward in many places. Miss Emily Emerson Lantz, in a recent publication, writes of it : " The old Welsh name Weldon was given to the Bom- berger estate by Lord Baltimore, and it is a beautiful old place adorned with a typical Southern gallery. The trees of the place are, many of them, more than a century old, and covered with English ivy. It has a picturesque garden hedged in by boxwood, where the quiet is broken by bird songs the year around. Even the click of the latch of the old front gate is a bird's note. All the surroundings are so quaint and old-fashioned that they seem but a chapter from an ancient book — and those 90

Weldon 91

possessing imagination can almost hear the crack of whip and call of postboy and almost see the long-ago post-chaise speeding down the road."

Through the kindness of Mrs. Bomberger of Weldon, wife of Mr. M. Benton Bom- berger, a number of old recipes are given.

" Mr. M. Benton Bomberger is the great- grandson of Lawrence Bomberger, who was one of the landed gentlemen of Maryland be- fore the Revolutionary War, Frederick Cal- vert, sixth and last Lord Baltimore, having granted to him three tracts of land, named respectively ' Wine Hill,' ' Virgin Fair,' and ' Blue Rock,' the latter having been granted July 1, 1758. And it was upon this grant of land that the first monument ever erected to George Washington was built, July 4, 1827, by patriotic citizens of Boonesbor- ough, whose memories still thrilled with the triumph of the American Revolution.

" In addition to these grants made by Lord Baltimore, Lawrence Bomberger was the owner of other large estates, and he also owned two wharves in the city of Baltimore, which were eventually sold for taxes, as his

92 Weldon

representative possessing the power of at- torney neglected to pay them in due time.

" Lawrence Bomberger descended from an old and distinguished German family that had furnished a long line of statesmen for Prussia. He was a devout churchman, and he died full of years and was buried on his old estate where he had lived the quiet life of a country gentleman."

These are the old Weldon recipes :

" Then a ham brown and crisp, and bristling all over with cloves."

OLD MARYLAND BAKED HAM

Soak a ham in cold water for 2 clays and 2 nights, changing the water in that time four times. Wash it thoroughly in tepid water. Place it skin down in the ham boiler, which must be full of cold water:" Do not boil too fast, and as the water boils down replenish with hot water. When the ham is done it will turn of its ozvn accord skin up in the boiler. While the ham is hot remove the skin carefully, then place the ham in a large

Wei don 93

pan. Stick the ham full of cloves, sprinkle with black pepper, bread crumbs, and brown sugar. Pour over it a cup of sherry wine and put it in the oven until it is nicely baked and browned.

OLD COLONIAL EASTER HAM

. {Weldon)

Prepare and boil the ham just the same as an " Old Maryland Baked Ham." After the skin is removed (after the ham has been boiled) cut a generous slice out of the center of the Ham and fill it in with old Maryland Filling (the same that you use to fill fowls with), then stick the ham full of cloves, sprinkle with black pepper, bread crumbs, and brown sugar, and put it in the oven to bake a nice brown. This ham was used for dinner on Easter Sunday in Colonial times.

OLD MARYLAND FILLING

(IV eld on)

Cut stale bread in i inch squares and put it into a skillet in butter that has been made

94 Wei don

already very hot. Stir all the time and toast to a nice light brown. Then put the bread into a bowl and scald with boiling water, using as much water as the bread will absorb with- out making the bread " soft." Then add 2 eggs, and butter the size of an egg. Season with salt, pepper, celery, cut up; also parsley and a dash of onion.

MARYLAND BISCUITS

{Weld on)

Three pounds flour, | pound lard, 1 small pinch of salt (too much salt will make the biscuits heavy). Beat with iron (never use wood). When worked out stick each biscuit on the top and bottom with a fork. Make up dough very stiff with water.

THIN BISCUIT

One pint flour, 1 egg, 1 spoonful of lard, a little salt Make up with sweet milk into a moderately stiff dough. Roll out quite thin and cut with a biscuit cutter. Then take each

Weldon 95

one and roll out as thin as possible. Stick all over with a fork and bake a light brown. These are the genuine old Southern " Thin Biscuits."

BATTER BREAD ("BATTI BRAID ")

One pint meal (white), I pint sweet milk, i pint boiling water or milk, 2 eggs, a little salt, £ tablespoon ful lard. Take one-half the meal and pour over it the boiling water, then add the other milk, the rest of the meal, and the eggs well beaten. Lastly add the lard (melted). Bake in a deep fireproof dish, that has been made hot and well greased.

POTATO ROLLS

One cup yeast, 1 cup flour, 1 cup mashed potatoes. Set these to rise. When light, add 2 eggs> I CUP sugar, -J cup lard, some salt. Make up stiff. Let stand until light. Roll out until •£ inch thick, then cut with round cutter. Butter and lap over. Let stand until

96 Wei don

very light. Bake in hot oven 10 minutes. These are the old Maryland potato rolls.

SALLY LUNN

One egg", 1 small cup sugar, creamed well together. Then stir well with a lump of but- ter the size of an egg, and beat all together, then add 1 cup sweet milk and stir well, then add 3^ cups of flour that has been sifted 3 times and in which has been sifted 2 teaspoon- fuls baking powder; also add a pinch of salt. Mix all well together. Bake in a loaf cake. Try it with a broom straw to see when done.

TIPSY PUDDING

Take stale cake (fruit cake or any other), cut it in bits and lay it in the bottom of a glass dish. (Cake crumbs can also be utilized in this pudding.) Pour over the bits of cake \ pint wine, then make boiled custard and pour over this, then whip the whites of 2 eggs and 2 tablespoonfuls sugar and put on top of cus-

Wei don 97

tard. Set it in the oven till it is light brown. Serve cold.

tomato soup

One quart tomatoes, i quart water, i pint milk. Season with pepper, salt and butter; I teaspoonful of soda. Put the water and toma- toes on and let boil, then strain through a sieve, then add the soda, milk, pepper, salt, and butter. Let all boil together. If you prefer it thinner than this makes it, add water to suit taste.

ICE CREAM CAKE

Whites of 8 eggs, I scant cup of butter well creamed, 2 cups sugar, 1 cup sweet milk, 2 cups flour, 1 cup cornstarch sifted together 12 times, in which has been sifted 2 teaspoonfuls baking powder. Flavor with vanilla. Beat the butter and sugar together, add the milk, then add the flour and cornstarch and baking powder (sifted 12 times), then add the whites of the eggs beaten to a stiff froth, then add the

98 Wei don

flavoring. Grease the pans well and flour them afterwards, to keep from sticking.

ICING FOR CAKE

Whites of 4 eggs beaten to a stiff froth, 4 cups of pulverized sugar. Pour over the sugar 1 small cup of boiling water and let it boil until clear and will candy in cold water. Don't let it get too stiff or it will not make good icing. When done pour over the frothed eggs the boiling syrup and beat until light. Add 2 teaspoonfuls vanilla and 1 teaspoonful of citric acid. Put between cakes and ice the top and sides with it.

OLD MARYLAND APPLE TODDY

About Thanksgiving Day take -J dozen large, smooth, and good cooking apples, and roast them until they burst open. While hot mash them — skin, seeds, and all — and pour on them -| gallon of good apple brandy. Add sugar and seal tight in a stone jar until Christmas Day. Weaken with water to taste.

Weldon 99

If the apples have not all been reduced to pulp, serve what is left of them with the toddy. As old Malachi said, " Take a little of de apple. Dat's whar de real spression ob de toddy is."

SAND TARTS

One pound sugar, 1 pound flour, yolks of 5 eggs, 6 ounces butter, 2 tablespoonfuls thick milk, I teaspoonful soda. Roll thin, cut out. Beat the whites of 2 eggs and wash the tops of them with it. Sprinkle with cinnamon, granulated sugar, and chopped almonds.

WOODBERRY CAKE

(A great favorite with children) One cup sugar, 1 cup sweet milk, 1 pint flour, piece of butter size of an egg, 1 tea- spoonful baking powder mixed in the flour; flavor with 2 teaspoonfuls of ground cinna- mon. Bake in a large flat pan.

ioo Wei don

CANTALOUPE PICKLE

Pare the cantaloupes, cut a slit in the sides and remove the seeds. Put them in brine that will bear an egg. Let them remain 2 weeks or longer, then put them in cold water for 2 days, changing- the water 2 or 3 times. Then wrap them in corn blades and put them in a preserving kettle, and to 1 gallon of water take a piece of alum the size of a hickory nut. Pour this over the cantaloupes and let them simmer not more than % hour, then put them in cold water for 2 or 3 hours, then press all the water from the fruit with a linen towel. Cut up some of the soft cantaloupes and put them with the filling which is made by adding mace, ginger, lemon rinds, and cloves. Boil the rind of 4 of 5 lemons before using it. When all is well mixed, fill the fruit. Put the filled fruit into a preserving kettle (after the canta- loupes have been tied well together so the filling can not come out), and boil them until tender in a syrup made out of sugar and vine- gar, 1 pound sugar and 1 pint vinegar to 1

Weldon IOI

pound fruit. If any of the seasoning is left put it in the syrup and boil with the pickles.

VEAL TERRAPIN

Boil thoroughly i\ pounds veal. When cold cut in small pieces. Put in a chafing dish a good-sized piece of butter. Rub the meat with a tablespoonful of butter, add, salt and pepper. 3 or 4 cloves. Let boil about 15 minutes. Add wineglass of sherry wine and hard boiled eggs cut up.

" The Colonel stopped, unlocked a closet in the sideboard, and produced a black bottle labeled in ink, ' Old Cherry Bounce, 1848.' " — " Colonel Carter of Cartersville."

CHERRY BOUNCE

Wash the cherries, put them in a porcelain kettle with enough water to cover them. Let them come to a boil, then strain cherries through a colander, then strain juice through

102 Weldon

a flannel cloth (white). Let it cool. Add half a gallon or more of French brandy to i gallon of cherry juice and 2 pounds of loaf sugar to 1 gallon of the mixture. Take a lit- tle of the bounce and boil the spices in it, using cinnamon, allspice, and a very few cloves, and add this to the whole. The spices are put in a little bag and boiled in this way. Add the sugar while the juice is hot, but the brandy is not added until it is cool. Then bottle and seal tight.

BROWN BETTY

One-half cup of milk (scant), 2 large cups of brown sugar. Boil 5 minutes, stirring briskly. When almost done stir in 1 cup of black walnut kernels or chopped almonds. Re- move from the fire and stir until the mixture grains or looks sugary. Pour in a well-but- tered pan to the depth of 1 inch. As the candy cools mark off in squares with a knife. Wal- nuts are better in it than almonds.

See how it spar - kles, This drink di - vine.

" GlROFLE-GlROFLA

l drink it as the Fates ordain it.

Come, fill it, and have done with rhymes ; Fill up the lonely glass and drain it

In memory of dear old times."

— William Makepeace Thackeray.

" Fill yo' glasses, gentlemen, and drink to the health of that greatest of all blessings — a true Southern lady ! " — Colonel Carter, of Cartersville.

TO CELIA

Drink to me only with thine eyes,

And I will pledge with mine ;

Or leave a kiss but in the cup,

And I'll not look for wine,

The thirst that from the soul doth rise

Doth ask a drink divine ;

But might I of Jove's nectar sup,

I would not change for thine."

— Ben Jonson. 103

104 Toasts

" Here's to the maiden of bashful fifteen ; Here's to the widow of fifty; Here's to the flaunting extravagant queen, And here's to the housewife that's thrifty. Let the toast pass, Drink to the lass, I'll warrant she'll prove An excuse for the glass."

— Richard Brinsley Sheridan.

TO WOMAN'S LOVE

" To woman's love — to man's not akin, For her heart is a home, while his heart is an inn.

I have met many, liked a few ; Loved but one — here's to you."

Here's to those who love us, Not to those whom we love ; For those whom we love May not love us."

Here's to a good girl —

Not too good, for the good die young,

And we don't like dead ones ! "

Here's to the tongue of woman : it never wears out.

" Here's to our wives, who fill our lives With little bees and honey; They break life's shocks, they mend our socks, But don't they spend our money ! "

Toasts 105

" Here's to the prettiest, Here's to the wittiest, Here's the truest of all who are true; Here's to the neatest one, Here's to the sweetest one, Here's to them all in one— here's to you ! "

Here's to our wives and sweethearts ! May our sweethearts become our wives, And our wives ever remain our sweethearts."

" Here's to old Kentucky — The place where I was born — Where the corn is full of " kernals And the " Colonels " full of corn."

" Here's to the women — God bless 'em, _ ^

You can't live with 'em and you can't live without em.

DAME FORTUNE

"Here's to Dame Fortune: May you never meet her daughter — Misfortune."