Quince Honey

4 large quinces

3 cups water

5 cups sugar

1 teaspoon ground alum

Peel and core quinces; put through food chopper. Boil until quinces are soft, then add sugar and boil 3/4 of an hour. Add alum 5 minutes before taking off. The alum gives it the honey tang.

Submitted by Mrs. K. Murphy of St. Louis 

Crow's Nest Pudding

Put a pint of cherries or any kind of berries into a buttered baking dish; sweeten and sprinkle a little flour over the top; make a batter of:

1 cup sugar

1 egg

1 teaspoon baking powder

1 teaspoon vanilla

Butter, size of walnut

1/2 cup milk

Enough flour to make a little stiffer than cake batter, and bake.

Sauce:

Butter, size of walnut, browned milk and water, 1/2 pint each; 1/2 cup sugar; flour enough to thicken. Add vanilla; let come to boil. Serve hot or cold.

*Blogger's note: I've never heard of browned milk. 

Perfection Fruit Salad Dressing

2 eggs

3/4 cup sugar

1 lemon

1 cup fruit juices 

Beat eggs and sugar together. Add to this juice of lemon and a cup of fruit juices. Beat all these together. Place on stove and cook until it comes to a boil. Remove from stove and place in a cool spot until thick. Use the juice of all fruits used in the salad, such as pineapple, orange, grapefruit, etc.

Pumpkin Pie

2 eggs 

4 Tablespoons of pumpkin

2 -3 cups of sugar

1 cup of milk

1/2 teaspoon of cinnamon

Pinch of salt

 

Mix well and pour into a pie tin which has been lined with paste; bake slowly.

This makes one pie. 

Contributed by M. Mahn of St. Louis

*Blogger's note: Can this recipe be correct?

Grandmother's Mince Meat

2 ounces citron (chopped)

3 lbs. raisins

3 lbs. currants

2 1/2 lbs. suet (ground)

5 lbs. beef (ground)

4 quarts apples (cut up small)

1 Tablespoon salt

2 lbs. brown sugar 

1 quart molasses

1 Tablespoon pepper

2 Tablespoons ground cloves

2 Tablespoons cinnamon (ground)

1 Tablespoon mace

2 Tablespoons nutmeg (ground)

2 lemons ground up

1 quart cider

 

Mix well together and heat. Then put in mason jars till ready to make your pies.

This makes about 9 quarts.

Contributed by M. F. P. from Wellston, Mo.

Plum Conserve

 Cut 4 quarts of plums into quarters, removing the pits. Cut 4 oranges in tiny cubes and dice the rinds of 2 of them. To this mixture add 1 pound seeded raisins, 5 pounds sugar, 1 pound English walnuts, shelled and broken. Put into a granite kettle and cook one-half hour or until it will jell. Try it by cooling a spoonful in a saucer. While it is cooking, stir from time to time to prevent burning and do not let it cook too fast. 

Contributed by Miss Amy L. Block

Peach Sponge

Six slices orange cake

Six canned peaches

 

Sprinkle the thinly sliced peaches with powdered sugar and heap them on the sponge cake. Top with whipped cream and chopped nuts.