Amherst Pudding (1902)

Amherst pudding

Submitted by Cora Fairchild

One cup of molasses, one cup of sweet milk, one cup of chopped suet, one cup of raisins, one teaspoonful of saleratus, one teaspoonful of cloves, one teaspoonful of cinnamon, one-half teaspoonful of allspice, one teaspoonful of nutmeg; make it stiff and steam three hours.

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Delicious cake (1886)

Delicious cake

Submitted by Mrs. Emma Gray

Two cups of sugar, the whites of four eggs, one cup melted butter beaten to a cream, one-half cup milk, one-half pound of citron sliced thin, three cups of flour, two teaspoonfuls of cream tarter, and one of soda.

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Delicious cake (1886)

Delicious cake

Submitted by Mrs. Sarah M. Lamb

Two cups of white sugar, one cup of butter, one cup of milk, three eggs, half teaspoonful of soda, one teaspoonful of cream tarter, three cups of flour; beat butter and sugar together, add the yolks of the eggs, then the beaten whites, dissolve the soda in milk, rub the cream tarter in flour, and add last.

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Good Pudding without Milk or Eggs (1883)

Rice and beans

Submitted by Mrs. Strong

One quart water, one teaspoon salt, two-thirds of a teacup of chopped suet; when boiling hot in the kettle stir in one teacup full of Indian meal, two-thirds of a cup of raisins, one cup of molasses, one teaspoon cinnamon; when all is mixed let it boil two or three minutes, stirring it that it does not burn; then pour in your bake-dish and bake two or three hours.

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Kennebunk Cake (1902)

Kennebunk Cake

Submitted by Mrs. W.C. Newell

Two and one-half cups of sugar, one cup of butter, four eggs, one cup of sweet milk, four cups of flour, one teaspoonful of soda, spice and two cups of raisin; two loaves.

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Old Fashioned Election Cake (1941)

Election cake

Submitted by Irene Rice

1 qt. flour
1/2 cake yeast
1 pt. scalded milk
1 t butter
1 egg
1 c raisins
1-1/4 c sugar
2 t cinnamon, nutmeg
½ t soda

Mix all together, as you would wheat bread, make into two loaves, raise again before baking.

To Frost as our Great Grandmothers did: Take white of one egg and put with equal quantity of molasses, stirring well and put on immediately after taking from oven. Use sugar if preferred. (From an OLD cook book)

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Ritz Cracker Pie (ca.1972)

A/U Cookbook

20 ritz crackers
1 teaspoon baking powder
1/2 cup broken walnut meats

Crumble crackers with fingers. Add baking powder and walnuts.

3 egg whites
1 cup sugar
1 teaspoon vanilla

Beat egg whites until stiff. Add sugar gradually, beating constantly. Add vanilla.

Combine cracker mixture with egg whites and mix well. Put in a well-buttered 9-inch pyrex baking dish or pie pan. Bake at 350 F for 30-35 minutes (a toothpick inserted should come out dry). Let cool.

Topping:
1/2 pint heavy cream
sugar to taste
1/4 teaspoon almond extract

Whip cream. Add sugar and almond extract and mix. Pour over the meringue. Refrigerate overnight, well covered.

COMMENT: This is a delicious company dessert and is good to the last leftover.

Mrs. Robert H. Collins — Wellesley Hills

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Snucker Nordle (1902)

Snucker nordle

Submitted by Mrs. Clifford

Sugar, two cups; butter, one cup; flour, three and one-half cups; milk, one-half cup; soda, one-half teaspoonful; cream of tartar, one teaspoonful; eggs, four; drop on a tin with a teaspoon; sprinkle with cinnamon and sugar.

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