FLOWER CITY COOKBOOK (1891)

                            TOAD IN THE HOLE  
     One pound round steak, one pint of milk, one cupful of flour, one egg, salt and pepper; cut the steak into dice, beat the egg very light, add milk to it and half a teaspoon of salt. Pour upon the flour gradually, beating very light and smooth. Butter a two-quart dish and put the meat in it, season well and pour the batter over it. Bake an hour in a moderate oven. Serve hot. (Can use mutton or lamb instead of steak.) Mrs. C. Crouch

                                 ICE CREAMS
                         DIRECTIONS FOR FREEZING
      Pound the ice fine in a coarse bag and use coarse salt. Allow ten pounds of ice and two quarts of salt to a three-quart freezer. Have the first layer ice, three inches, then salt one inch, and so on to the top. After freezing the cream, take out of the dasher, stir down, cover and cork the hole in the cover; pour off the water, repack, and let it stand two hours before serving. 
     A covered tin pail set in a larger bucket makes a very fair freezer. Carefully remove the cover and stir occasionally, and between stirs, give the pail a slow, whirling motion. In winter snow may be used in place of ice.

                             PLAIN VANILLA
     Heat one pint of Cream in a double kettle, and when scalding hot, add one-half pound of sugar, and boil five minutes. When cold, add this boiled cream to one pint of cream, or if a plainer ice cream is desired, to one pint of milk. Flavor with vanilla and freeze. Boiling half the cream gives the peculiar velvety smoothness of Philadelphia ice creams--it is not necessary, but makes the most delicious creams.

                                SALLY LUM
Make a batter of one pint of flour, half pint of sweet milk, butter size of an egg, three even teaspoons of sugar, three teaspoons of baking powder, and two eggs. Whip the yolks, add milk, flour, baking powder, sugar and then butter melted, and last the whites beaten stiff. Bake twenty minutes in quick oven. Mrs. Miller

                             PLUM PUDDING
                            (John Bull’s Own)
      One pound of suet, one pound of moist sugar, one pound of mixed candied peel, one-half pound bread crumbs, one-half pound flour, eight eggs, one pound of currants, one pound of raisins, one pound of sultana raisins, one teaspoonful of salt, one teaspoonful of mixed spice. Chop up the suet fine, stone the raisins, wash and dry the currants, chop the peel, and sift the bread crumbs. Mix in the following order: flour, salt, spices, sugar, raisins, peel, bread crumbs, sultanas, and currants. Beat the eggs and strain them for ten minutes; pour over the mass; stir for twenty-five minutes. Butter a mould and fill it, scald a clean cloth and flour it. Tie the pudding down and boil for thirteen hours.  Mrs. T. Harwood Pattison