White House Pudding – Take one quart of dry cake (crumbled fine), one cupful of molasses, two eggs, one cupful of raisins, one cupful of currants, some citron sliced grated rind of two lemons, one heaping teaspoonful of baking powder, one teaspoonful extract of nutmeg; stir together very lightly, steam four hours.  Serve with hard sauce.

Macaroons – One cupful of chopped walnut meats, one cupful of white sugar, one well beaten egg, to be added last; drop in little cakes on tin sheet and bake.

Jelly with Fruit – Soak one ounce of gelatine in half a pint of cold water for two or three hours, and then add the same quantity of boiling water, stir until dissolved and add the juice and peel of two lemons, with wine and sugar sufficient to make the whole quantity one quart; have ready the white and shell of an egg well beaten together, or a packet of albumen, and stir them briskly into the jelly; boil for two minutes without stirring; remove from the fire, allow it to stand two minutes and strain through a close flannel bag.  When the jelly is on the point of setting, put sufficient into a cold mold to cover the bottom of it.  Then place in the center, according to taste, any fine fruit, a few grapes, cherries, strawberries, currants, small pieces of banana, anything that is not too heavy to break the jelly.  Put in another layer of jelly, and when it is set, a little more fruit; then fill up your mold with jelly and let it stand some hours.  The French preserved fruits are nice at this season of the year, when too early for the natural fruit.

French Pudding – One cupful of suet chopped fine, one-half cup of molasses, one and one-half cupfuls of sweet milk, one teaspoonful of soda dissolved in the milk, three cupfuls of flour, one cupful of raisins stoned and chopped.  Steam three hours.

Sauce – Butter the size of a large egg, one cupful of powdered sugar, one tablespoonful of flour thoroughly mixed with the sugar, then beat all with one egg to a cream; then add a cupful of boiling water, flavor with the juice of half a lemon and a teaspoonful of lemon extract.

Pound Cake – Beat the whites of twelve eggs to a stiff froth.  The yolks beat until they look light and white; then beat in one pound of sugar; next, beat in the whites, cream a light pound of butter until it looks frothy; then sift in by degrees, one pound of flour, and cream them together, and add the other mixture.  Put in a little powdered mace, if you like, a wineglass of wine, or the same of brandy.

Tropical Snow – Take ten sweet oranges, one coconut pared and grated, six bananas, two glasses of sherry, one cupful of powdered sugar.  Peel and cut the oranges small, taking out the seeds.  Put a layer in a deep glass dish and wet with wine, then strew with sugar.  next put a layer of grated coconut, slice the bananas thin and cover the coconut on top and serve soon, as the oranges are apt to become tough.  Pass with it jelly cake cut in fancy shapes.

C.J.P. (1895, May) Practical Recipes. The Ladies’ World Vol, XVI (No. 5), 7.  Retrieved from http://victoriantimes.us/antique-recipes/practical-recipes-may-1895

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Tags: May 1895, The Ladies' World Magazine, Victorian Recipes