BATTER BREAD - WINTER SQUASH - PEPPER POT - RASPBERRY CREAM

Recipe of the month for February 2013
from The Virginia Housewife, Mrs. Mary Randolph, 1860


BATTER BREAD

6 spoonfuls of flour
3 spoonsful of corn meal
salt
4 eggs
rich milk

Take the flour and corn meal, with a little salt; sift them, and make a thin batter with the eggs, and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven.

WINTER SQUASH

The crooked neck of this squash is the best part. Cut it in slices an inch thick, take off the rind, and boil them with salt in the water; drain them well before they are dished, and pour melted butter over;
serve them up very hot.

The large part, containing the seeds, must be sliced and pared; cut it in small pieces, and stew it till soft, with just water enough to cover it; pass it through a sieve and stew it again, adding some butter, pepper, and salt; it must be dry, but not burnt. It is excellent when stewed with pork chops.

PEPPER POT

2 or 3 pounds of tripe
1 knuckle of veal
part of a pod of pepper
spice
sweet herbs
salt
dumplins

Boil the tripe, cut it in pieces, and put it on the fire with the veal, and a sufficient quantity of water; pepper, a little spice, sweet herbs according to your taste, salt, and some dumplins; stew it till tender, and thicken the gravy with butter and flour.

RASPBERRY CREAM

1 quart of rich boiled custard
1 quart of ripe red raspberries

Make the custard; when cold, pour it on the raspberries; mash them in it,
pass it through a sieve, sweeten, and freeze it.