November 8th, 2014
The Sunday Star
SEASONABLE RECIPES 
Roast Forequarter of Lamb or Mutton
Take out the shoulder blade, leg and backbones, and any bits of membrane, white with a damp cloth and rub lightly with salt and pepper. Fold into shape and tie securely. Put into a kettle of boiling salted water to cover and skim carefully, as the scum arises. Simmer gently, turning over occasionally until the meat is nearly tender. Drain and place in a baking pan. Dredge with flour, salt and pepper, and bake until brown and crisp, basting frequently with some of the water from the capital and a little tomato.
When the meat is real Brown, remove it to a hot platter and keep hot while the gravy is made. Stir into the fat in the pan two tablespoonfuls of flour, and stir and scrape the glaze from the sides of the pan. When browned add two cups of water from the kettle in which the meat was cooked, or half water and half tomato, season to taste with salt and pepper and serve in the sauce boat with the meat. When baked or mashed potatoes or macaroni with cheese are served with it, one need not ask a better dinner.
The macaroni as usual, or cold water through it and return to the kettle. Pour over it a cup of milk and reheat. Butter a pudding dish and put into it, in alternate layers, the macaroni and grated cheese, seasoning with a little more salt and a few grains of cayenne. Put plenty of bits of butter on top, cover with fresh, rich milk, cover and bake 15 or 20 minutes. Uncover and brown.
Do not try to preserve quinces until they begin to turn yellow. When ready to "put up," rub off the firm with a coarse towel, pare, core and quarter, dropping the pieces in cold water to prevent discoloration. Save cores and parings in a separate vessel to use in making jelly. Put two layers of the quince quarters in the preserving kettle, cover with cold water and cook over a slow fire until the fruit is tender. When done, skim out and lay on a platter to cool. Put in more quinces and repeat this process until all are cooked. Strain the water in which they were boiled, and to every point of juice allow three-quarters of a pound of sugar. Boil gently for 10 minutes, skim and add his many quinces as the sirup [sic] will cover. Boil about 30 minutes, or until the quinces turned a dark, rich red. Lift out with a silver spoon, and drop, piece by piece, into wide-mouthed glass jars that have been set in a basin of hot water to prevent breaking. When filled, that the sirup[sic] boil a little longer, then pour over the fruit until the juice runs down the side of the can. Seal. Sweet apples may be used with the quinces, using one-third quartered apples to two-thirds quince. Do not make the mistake of boiling quinces in the sirup[sic] before cooking or steaming them tender. Sugar hardens uncooked quinces. If you have any sirup[sic] left after the cans are filled, let it cook a little longer, then pour into small classes. This makes a delicious jelly.
Quinces With Cider and Molasses, Colonial Style.
Pare and halve the quinces, removing the cords. Boil them in sweet cider in till tender, then strained through a sieve. For five pounds of quinces take a quart of molasses, a pound of brown sugar and the water in which the quinces were cooked. And the whites of two eggs, bring to a boil, remove from the fire and skim. Continue to boil and skim until perfectly clear, then take off the fire, cool, put in the quinces and cook until tender. If there is not sirup[sic] to cover them full and plenty, add more cider . Orange peel or a few slits of green ginger boiled in the sirup[sic] is a pleasant flavor.
Pumpkin Chips, a Colonial Sweetmeat.
Select a good, sweet pumpkin (the old Connecticut field pumpkin is best), halve it, take out the scene constrained and cut as large a portion as you wish to preserve in chips about the size of a dollar [coin]. To each pound of the pumpkin allow a pound of fine white sugar and two tablespoonfuls of lemon juice. The chips in a deep dish and sprinkle each layer with sugar. Stir in the lemon juice over the whole. Let this remain for a day, then boil the whole together with a cup of water allowed to teach three pounds of pumpkin, a tablespoonful of ground ginger tied in bags and the shredded yellow peel of the lemons. As soon as the pumpkin is tender turned the whole into a stone crock and said it in a cool place for a week. At the end of that time for the sirup[sic] off the chips, boiled down to a six sirup[sic], then pour back and seal.
Boiled Cider Time.
This is an old New England dessert the love of many. Allow to five tablespoonfuls of rich sirupy[sic], boiled down cider five tablespoonfuls of moist maple sugar and let it come to a boil. Beat two si eggs and pour the hot sirup[sic] over them, returning to the fire for two or three minutes but stirring all the time. And a half cup of seeded raisins and a half teaspoonful of grated nutmeg. Line a pie plate with a good crust, pour in the mixture, got the top with a few bits of butter, then cover with a top crust or not as preferred. If not top crust is used, meringue may be substituted. Beat the whites of two eggs in a stiff froth with two tablespoonfuls of sugar. As soon as the pie is baked and cool for about five minutes, spread the meringue over the top, then return to the oven, which should be cooled down to puff slowly and turn a golden brown. If the oven is still too hot when the high is ready to go in, leave the door open.
Cream of Pumpkin Soup.
Slice a ripe, small pumpkin into pieces enough to fill a quart measure. Put into a saucepan with a kind of cold water, and season with a teaspoonful each of salt and sugar, a half teaspoonful of pepper and a few springs of parsley and sweet marjoram. Cover the pan and simmer gently for an hour and a half, stirring frequently. Strain through a colander to exclude the skin, and then through a finer since. Put the purrce back into the pan, sprinkle over it a heaping teaspoonful of flour and mix thoroughly. Pour over it, stirring all the time, a quart of hot milk. Add a tablespoonful of butter, and simmer 15 minutes. Then add a cup of rich cream and a teaspoonful of minced parsley. Heat, but do not allow it to boil. Serve hot with toasted crackers.
EMMA PADDOCK TELFORD
 The Sunday Star. 11-08-1914. page( 79). Washington (DC), District of Columbia.
Transcribed by John Peter Thompson, 2nd November 2014.
 Born 1851, Emma Paddock knew Harriett Tubman well enough to write a tribute to her. Emma Paddock Telford was the author of Good Housekeeper's Cook Book (1908 rev. 1914)