Making Lunch at Old Sturbridge Village, Sturbridge, Massachusetts

Lemonade

Burnt Butter

Long Rolls

Roast Chicken with stuffing

Pounded Cheese

Cut a pound of good mellow Cheddar, Cheshire, or North Wiltshire cheese into tiny bits, add to it two, and if the cheese is dry, three ounces of fresh Butter, pound and rub them well together in a mortar till it is quite smooth.

Obs. - When Cheese is dry, and for those whose digestion is feeble, this is the best way of eating it, and spread it on the Bread, it makes an excellent Luncheon or Supper.

N.B. The Piquance of this Buttery, caseous relish is sometime increased by pounding with it Curry Powder (No. 455), Ground Spice, Black Cayenne Pepper, and a little made Mustard; and some moisten it with a glass of Sherry.

If pressed down hard, and covered with clarified Butter, it will keep for several days in cool weather.

Kitchener, William.  The Cook's Oracle.  Boston: Munroe and Francis, 1832.

Washington Cake

Hale, Sarah Josepha.  The Ladies' New Book of Cookery: Practical System for Private Families in Town and Country.  New York: H. Long & Brothers, 1852.