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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

V. C. G.

1/2 pound of flour,

3/4 pound of bread-crumbs,

6 ounces of suet, chopped fine,

1 pound of seeded raisins,

1/2 pound of currants,

1/4 pound of citron, chopped fine,

1/4 teaspoon of nutmeg,

1/2 teaspoon of cinnamon,

1/2 teaspoon of salt,

1/2 glass of brandy,

1/2 cup of light brown sugar,

3 eggs, well beaten,

1 pint of sweet milk,

Grated rind of 1 orange or lemon.

Steam constantly 4 or 5 hours.

Eat with brandy sauce.

This is a splendid recipe.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



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