The Webster County Gazette: May 9, 1878
Rice Pudding. – To each quart of milk one tablespoon of rice, sugar to taste; bake three hours. Frequent stirring makes the pudding creamy.
Boiled Batter Pudding. – One pint of milk, two eggs, one ounce of butter, one teaspoonful salt, eight heaping tablespoonfuls flour; boil one and a quarter hours.
Macaroons. – One and one-quarter pounds powdered sugar, one pound sweet almonds bleached and pounded to a paste, whites of six eggs, grated peel of two lemons.
Imperial Cake. – One pound of flour, one of sugar, one of butter, one of raisins, blanched almonds, split, ten eggs, three-quarters of a ound of citron, one wine-glass of brandy, and one of rose-water.
Snow Sponge Cake. – One cupful of flour, a little heated, one and one-half cupfuls sugar, two teaspoonfuls cream tartar, mixed with flour (no soda), whites of ten eggs. This makes a very white, beautiful cake.
Dried Apple Jelly. – To one quart of apples put four quarts of water; let them stand all night; boil till the goodness is out of hte apples; add a pint of sugar to every quart of juice, and boil till it comes to a jelly.
Indian Pudding. – One flat cup yellow Indian meal, one quart boiling milk poured upon it; allow it to cool; add two eggs, well beaten, and one teaspoon baking powder; a metingue (sic) top, if liked, bake twenty minutes.
Baked Suet Pudding. – One-half pound beef suet, chopped fine; one pint milk, three eggs; salt to taste, flour enough to make thin batter. Bake half an hour and serve hot. Sauce: One and a half cups powdered sugar; tablespoonful butter, white of one egg, one teaspoonful vanilla.
Molasses Fruit Cake. – One large cup sugar, one of molasses, one small cup sour milk, one teaspoonful soda dissolved in the milk, one-half pound butter, three eggs, one and a half pounds raising and currants, one-quarter pound citron, one nutmeg, one tablespoonful cloves.
Blanc Mange. – One package gelatin, two quarts of milk poured boiling hot on the gelatine (sic), which must previously have been soaked one hour in a pint of water; add twelve teaspoonfuls crushed sugar. Stir all until quite dissolved; then pour into molds and stand in a cool place.
Yorkshire Pudding. – One quart of milk, six eggs, a little salt, and as much flour as will make a stiff batter; pour into a dripping pan (meat pan), putting a few pieces of dripping on it here and there; bake for an hour. In Yorkshire, where the meat turns on a spit in front of the fire, the pudding is placed underneath the beef and receives the gravy as it drips.
Beef Sandwich. – Scrape a little raw beef from a tender, juicy piece, and spread it on a thin slice of buttered bread; season with pepper and salt, and cover it with another slice of buttered bread; divide it into small pieces of equal shape and size, and strip off the crust. Raw beef is very nutritious, and easily digested, and if scraped very fine, is exceedingly nutritious.