1 The Project Gutenberg EBook of Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie Copyright

laws are changing all over the world. Be sure to check the copyright laws for your country before downloading or redistributing this or any other Project Gutenberg eBook. This header should be the first thing seen when viewing this Project Gutenberg file. Please do not remove it. Do not change or edit the header without written permission. Please read the "legal small print," and other information about the eBook and Project Gutenberg at the bottom of this file. Included is important information about your specific rights and restrictions in how the file may be used. You can also find out about how to make a donation to Project Gutenberg, and how to get involved. **Welcome To The World of Free Plain Vanilla Electronic Texts** **eBooks Readable By Both Humans and By Computers, Since 1971** *****These eBooks Were Prepared By Thousands of Volunteers!***** Title: Seventy-Five Receipts for Pastry Cakes, and Sweetmeats Author: Miss Leslie Release Date: October, 2004 [EBook #6677] [Yes, we are more than one year ahead of schedule] [This file was first posted on January 12, 2003] Edition: 10 Language: English Character set encoding: ASCII • START OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS *** Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was produced from images generously made available by the Digital & Multimedia Center, Michigan State University Libraries. SEVENTY-FIVE RECEIPTS FOR PASTRY CAKES, AND SWEETMEATS BY MISS LESLIE, OF PHILADELPHIA. 1832 PREFACE. The following Receipts for Pastry, Cakes, and Sweetmeats, are original, and have been used by the author and many of her friends with uniform success. They are drawn up in a style so plain and minute, as to be perfectly intelligible to servants, and persons of the most moderate capacity. All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite articles.

2 There is frequently much difficulty in following directions in English and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire-places, and cooking utensils, generally used in Europe and America; and many of the European receipts are, so complicated and laborious, that our female cooks are afraid to undertake the arduous task of making any thing from them. The receipts in this little book are, in every sense of the word, American; but the writer flatters herself that (if exactly followed) the articles produced from them will not be found inferior to any of a similar description made in the European manner. Experience has proved, that pastry, cakes, &c. prepared precisely according to these directions will not fail to be excellent: but where economy is expedient, a portion of the seasoning, that is, the spice, wine, brandy, rosewater, essence of lemon, &c. may be omitted without any essential deviation of flavour, or difference of appearance; retaining, however, the given proportions of eggs, butter, sugar, and flour. But if done at home, and by a person that can be trusted, it will be proved, on trial, that any of these articles may be made in the best and most liberal manner at one half of the cost of the same articles supplied by a confectioner. And they will be found particularly useful to families that live in the country or in small towns, where nothing of the kind is to be purchased. CONTENTS. PART THE FIRST. Preliminary Remarks Puff Paste Common Paste Mince Pies Plum Pudding Lemon Pudding Orange Pudding Cocoa Nut Pudding Almond Pudding A Cheesecake Sweet Potato Pudding Pumpkin Pudding Gooseberry Pudding Baked Apple Pudding Fruit Pies Oyster Pie Beef Steak Pie Indian Pudding Batter Pudding Bread Pudding Rice Pudding Boston Pudding Fritters Fine Custards Plain Custards Rice Custard Cold Custards Curds and Whey A Trifle

3 Whipt Cream Floating Island Ice Cream Calf's Feet Jelly Blanc-mange PART THE SECOND General directions Queen Cake Pound Cake Black Cake, or Plum Cake Sponge Cake Almond Cake French Almond Cake Maccaroons Apees Jumbles Kisses Spanish Buns Rusk Indian Pound Cake Cup Cake Loaf Cake Sugar Biscuits Milk Biscuits Butter Biscuits Gingerbread Nuts Common Gingerbread La Fayette Gingerbread A Dover Cake Crullers Dough Nuts Waffles Soft Muffins Indian Batter Cakes Flannel Cakes Rolls PART THE THIRD General directions Apple Jelly Red Currant Jelly Black Currant Jelly Gooseberry Jelly Grape Jelly Peach Jelly Preserved Quinces Preserved Pippins Preserved Peaches Preserved Crab-Apples

4 Preserved Plums Preserved Strawberries Preserved Cranberries Preserved Pumpkin Preserved Pine-Apple Raspberry Jam APPENDIX. Miscellaneous Receipts As all families are not provided with scales and weights, referring to the ingredients generally used in cakes and pastry, we subjoin a list of weights and measures. WEIGHT AND MEASURE Wheat flour one pound is one quart. Indian meal one pound, two ounces, is one quart.
Butter--when soft Loaf-sugar, broken White sugar, powdered Eggs one one one ten pound is pound is pound, one ounce, is eggs are one one one one quart. quart. quart. pound.

LIQUID MEASURE
Sixteen large table-spoonfuls are Eight large table-spoonfuls are Four large table-spoonfuls are A common-sized tumbler holds A common-sized wine-glass half a pint. one gill. half a gill. half a pint. half a gill.

Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure, to be nearly correct as possible. PART THE FIRST. PASTRY The eggs should not be beaten till after all the other ingredients are ready, as they will fail very soon. If the whites and yolks are to be beaten separately, do the whites first, as they will stand longer. Eggs should be beaten in a broad shallow pan, spreading wide at the top. Butter and sugar should be stirred in a deep pan with straight sides. Break every egg by itself, in a saucer, before you put it into the pan, that in case there should be any bad ones, they may not spoil the others. Eggs are beaten most expeditiously with rods. A small quantity of white of egg may be beaten with a knife, or a three-pronged fork. There can be no positive rules as to the exact time of baking each article. Skill in baking is the result of practice, attention, and experience. Much, of course, depends on the state of the fire, and on the size of the

5 things to be baked, and something on the thickness of the pans or dishes. If you bake in a stove, put some bricks in the oven part to set the pans or plates on, and to temper the heat at the bottom. Large sheets of iron, without sides, will be found very useful for small cakes, and to put under the pans or plates. PUFF PASTE. Half a pound and two ounces of sifted flour. Half a pound of the best fresh butter--washed. A little cold water. _This will make puff-paste for two Puddings, or for one soup-plate Pie, or for four small Shells_. Weigh half a pound and two ounces of flour, and sift it through a hair-sieve into a large deep dish. Take out about one fourth of the flour, and lay it aside on one corner of your pasteboard, to roll and sprinkle with. Wash, in cold water, half a pound of the best fresh butter. Squeeze it hard with your hands and make it up into a round lump. Divide it in four equal parts; lay them on one side of your paste-board, and have ready a glass of cold water. Cut one of the four pieces of butter into the pan of flour. Cut it as small as possible. Wet it gradually with a very little water (too much water will make it tough) and mix it well with the point of a large case-knife. Do not touch it with your hands. When the dough gets into a lump, sprinkle on the middle of the board some of the flour that you laid aside, and lay the dough upon it, turning it out of the pan with the knife. Rub the rolling-pin with flour, and sprinkle a little on the lump of paste. Roll it out thin, quickly, and evenly, pressing on the rolling-pin very lightly. Then take the second of the four pieces of butter, and, with the point of your knife, stick it in little bits at equal distances all over the sheet of paste. Sprinkle on some flour, and fold up the dough. Flour the paste-board and rolling-pin again; throw a little flour on the paste and roll it out a second time. Stick the third piece of butter all over it in little bits. Throw on some flour, fold up the paste, sprinkle a little more flour on the dough, and on the rolling-pin, and roll it out a third time, always pressing on it lightly. Stick it over with the fourth and last piece of butter. Throw on a little more flour, fold up the paste and then roll it out in a large round sheet. Cut off the sides, so as to make the sheet of a square form, and lay the slips of dough upon the square sheet. Fold it up with the small pieces of trimmings, in the inside. Score or notch it a little with the knife; lay it on a plate and set it away in a cool place, but not where it can freeze, as that will make it heavy. Having made the paste, prepare and mix your pudding or pie. When the mixture is finished, bring out your paste, flour the board and rolling-pin, and roll it out with a short quick stroke, and pressing the rolling-pin rather harder than while you were putting the butter in. If the paste rises in blisters, it will be light, unless spoiled in baking. Then cut the sheet in half, fold up each piece and roll them out once more, separately, in round sheets the size of your plate. Press on rather harder, but not too hard. Roll the sheets thinnest in the middle and thickest at the edges. If intended for puddings, lay them in buttered soup-plates, and trim them evenly round the edges. If the edges do not appear thick enough, you may take the trimmings, put them all together, roll them out, and having cut them in slips the breadth of the rim of the plate, lay them all round to make the paste thicker at the edges, joining them nicely and evenly, as every patch or crack will appear distinctly when baked. Notch the rim handsomely with a very sharp knife. Fill the dish with the mixture of the pudding, and bake it in a moderate oven. The paste should be of a light brown colour. If the oven is too slow, it will be soft and

flour it slightly. Spread some flour on your paste-board. and roll out the paste into a large sheet. Some think it makes common paste more crisp and light. lay on your under crust. try to avoid using more flour to sprinkle and roll with. Do not put your hands to it. and the butter should be iced as it sets on the paste-board. Crimp the edges with a sharp knife. it will be sticky. and laid at equal distances. and then fold over triangularly one corner of every notch. and cut it in half or in four. Three quarters of a pound of butter--washed. Throw on a little flour. Cut the butter into two equal parts. Heap up the ingredients so that the pie will be highest in the middle. fold up the sheet of paste. Sift the flour into a pan. A pound and a half of sifted flour. The butter should. Butter your pie-plates. MINCE PIES One pound and a half of boiled beef's heart. it should be put in a covered dish. or very cool room. and kept covered with ice till you use it next day. wetting it gradually with a little cold water. and set in cold water till you are ready to give it the last rolling. and cut it up as small as possible. and roll it out again.6 clammy. it will not have time to rise as high as it ought to do. when all the butter is in. it will not rise as well. If the butter is very fresh. be washed the night before. Mix it well with the flour. Then fold it up. After the paste is mixed. The handsomest way of ornamenting the edge of a pie or pudding is to cut the rim in large square notches. and on a marble table. or be in any respect as good as in cold weather. and press lightly on the rolling-pin. This will make one large pie or two small ones. by using too much water. if possible. and will eventually be tough when baked. if too quick. Use the knife instead. than the small portion which you have laid aside for that purpose at the beginning. to beat it hard on both sides with the rolling-pin. If you make the dough too soft at first. and require more flour. Roll it out into round sheets the size of your pie-plates. Cut one half of the butter into the flour. In making the best puff-paste. Fill the dish with the ingredients of which the pie is composed. except at the last. after you give it the first rolling. Then stick it over with the remaining half of the butter in small pieces. according to the size of your pies. you may mix with the flour a salt-spoonful of salt. take the lump of paste out of the pan. The water should have ice in it. unless in a cellar. It is difficult to make puff-paste in the summer. flour your rolling-pin. or cut a small slit in the top. Always roll from you rather than to you. in which you must prick some holes. as their warmth will injure it. or fresh . and lay on the lid. With all these precautions to prevent its being heavy. COMMON PASTE FOR PIES. pressing rather harder on the rolling-pin. and trim the edge.

Roll out a sheet of paste. Two pounds of currants. Mix the meat and suet together. adding the salt. half a pound of flour and half a pound of bread. A table-spoonful of mixed cinnamon and mace. One pound of beef suet chopped fine. for the lid of the pie. stoned and cut in half. and mix all well together. Wet the whole with the rose water and liquor. Pare. Bake the pies half an hour in a brisk oven. A salt-spoonful of salt. Prick holes in the lid. Two pounds of raisins.7 tongue--chopped when cold. and occasionally add more brandy to it. One pound of currants. Parboil a beef's heart. and mix the fruit with the meat and suet. and crimp the edges with a knife. weigh a pound and a half. Keep your mince meat in a jar tightly covered. you may. use part of a round of fresh beef. Take the inside of the suet. picked. laying slips of citron on the top. chopped. A glass of brandy. Two grated nutmegs. Four pounds of pippin apples. or. cool place. and chop it as fine as possible. core. Two large oranges. When it is cold. You must prepare all your ingredients the day before (except beating the eggs) that in the morning you may . Put in the sugar and spice. if you choose. but it will not be quite so rich. One quart of brandy. chopped fine. and then stone and chop the raisins. Fill it with mince-meat. Two nutmegs. washed. Half an ounce of powdered cinnamon A quarter of an ounce of powdered cloves A quarter of an ounce of powdered mace A teaspoon of salt. allowing for each pie. Having prepared the currants. Instead of the heart or tongue. Eight eggs. One wine-glass of rose-water. After you have taken off the skin and fat. chop it very fine. add them to the other fruit. A pint of milk. A quarter of a pound of sugar. weigh two pounds. cut in slips. and chop the apples. Put it on. Set it in a dry. picked. and dried. Make the paste. and the grated peel and juice of the oranges. Two pounds of powdered sugar. washed and dried. grated. stoned and chopped. or a fresh tongue. Lay a sheet of paste all over a soup-plate. A glass of wine. PLUM PUDDING One pound of raisins. Two pounds of beef suet. Make it in the same manner as puff-paste. half a pound of butter and three quarters of a pound of sifted flour. One pound of grated stale bread. Half a pound of citron. One quart of white wine.

With a sharp knife. wine and nutmeg. mixed. sides. and cut up in it a quarter of a pound of the best fresh butter. Eat it with wine. If there is too much bread or flour. the juice and grated rind of the lemon. Then add the spice and liquor. If the weather is very cold. lest it sink to the bottom. till they are quite smooth. trim off the superfluous dough. Roll it out in a circular sheet. A quarter of a pound of powdered white sugar. If it is not thick enough. and a quarter of a pound of fresh butter for the paste. Add the liquor and rose water by degrees. Boil it six hours. and squeeze the juice into the plate that contains the grated rind. The pudding will be improved if you add to the other ingredients. allowing room for the pudding to swell.8 have nothing to do but to mix them. the grated rind of a large lemon or orange. Before you send it to table. Put a quarter of a pound of powdered white sugar into a deep earthen pan. Put the eggs in a shallow broad pan. Five ounces of sifted flour. and a quarter of a pound of fresh butter. Stir the whole very hard. The fruit must be well sprinkled with flour. If the oven is too . A quarter of a pound of fresh butter--washed. Stir the butter and sugar together. then put to them half the milk and beat both together. making it neat and even round the broad edge of the plate. with a smooth thin rind. and lay the paste in it. add a little more grated bread or flour. but do not allow it to melt or it will be heavy. and just large enough to cover the bottom. Stir very hard. Then cut the lemon in half. for a few minutes. till it is perfectly light and of the consistence of cream. LEMON PUDDING One small lemon. and beat them with an egg-beater or rods. Stick them all over the outside of the pudding. thin in the centre. Stir the whole mixture very well together. A table-spoonful of white wine and brandy. Tie it up carefully. and notch the edges. Lay it in a pan and pour the mixture into the cloth. Put in the mixture with a spoon. in boiling water. have ready some blanched sweet almonds cut in slips. the pudding will be hard and heavy. Then stir the eggs. and lastly the remainder of the milk. Three eggs. Dip your pudding-cloth. into the pan of butter and sugar. A tea-spoonful of rose-water. and thicker towards the edges. and bake the pudding about half an hour. Grate the yellow part of the rind of a small lemon. carefully taking out all the seeds. after all the ingredients are in. gradually. or some slips of citron. as the pudding will require six hours to boil. Mix the juice and rind together. Stir in gradually the flour and grated bread. with a stick or wooden spoon. in a moderate oven. Then the suet and fruit alternately. gradually. to soften the butter. set the pan near the fire. The paste must be made with as little water as possible. Have ready a puff-paste made of five ounces of sifted flour. Next add the sugar by degrees. and edges of a soup-plate. Beat the eggs very light. It should be baked of a very light brown. or both. shake it out and sprinkle it slightly with flour. and as thick as a boiled custard. and then stir in. or with a sauce made of drawn butter. and turn it carefully out of the cloth. Butter the soup-plate very well.

grated. Add. and then wipe them dry. and a quarter of a pound of fresh butter. Break up a cocoa-nut. Bake it about half an hour. of six eggs. COCOA-NUT PUDDING A quarter of a pound of cocoa-nut. A quarter of a pound of powdered white sugar. when cool. with a clean towel. the liquor and rose-water. it will be clammy. grate loaf-sugar over it. This will cause them to yield a larger quantity of juice. Have ready a puff-paste. Stir all well together. Half a tea-spoonful of rose-water. Wash all the pieces in cold water. sides. Before using lemons for any purpose. Have ready a sheet of puff-paste made of five ounces of sifted flour. When the pudding is cool. ORANGE PUDDING. A quarter of a pound of powdered white sugar. Stir the butter and sugar to a cream. A table-spoonful of mixed wine and brandy. into a soup-plate. sufficient to cover the bottom. and then stir them by degrees into the pan of butter and sugar. of a deep colour. . Put in the mixture. Grate loaf-sugar over it. and take the thin brown skin carefully off. A table-spoonful of wine and brandy mixed. in a moderate oven. One lime. and add the liquor and rose-water gradually to them. stirring hard all the time. and edges of a soup-plate.9 hot. Afterwards. Trim and notch the edges. Beat the eggs as light as possible. A quarter of a pound of fresh butter. The whites only of six eggs. Stir the butter and sugar to a cream. and bake it in a moderate oven. and smooth thin rind. Three ounces and a half of fresh butter. the grated cocoa-nut. sprinkle in. and then put in the mixture. A tea-spoonful of rose-water. ALMOND PUDDING. about half an hour. and squeeze the juice into a saucer or soup-plate. Weigh a quarter of a pound of cocoa-nut. always roll them awhile with your hand on a table. with a knife. the paste will not have time to rise well. gradually. and grate it very fine. and then stir the beaten white of egg. gradually. Grate loaf-sugar over it. One large orange. the orange and lime. taking out all the seeds. till they stand alone on the rods. Beat the whites only. and then by degrees. by degrees. Grate the yellow rind of the orange and lime. before you send it to table. into the butter and sugar. If too cold. Three eggs. Lay the paste in a buttered soup-plate. Then stir all very well at the last.

Pound the bitter and sweet almonds alternately. and lay them on a plate. Then put in the mixture. and rose-water. and stir all together. and then dry them on a dish before the fire. and bread off the fire and stir it. Beat the eggs very light. lay on the paste. The whites only. which will be reduced to a quarter of a pound. An ounce of blanched bitter almonds or peach-kernels. and are the better for being prepared the day before they are wanted for the pudding. pour more boiling water. into the butter and sugar. and then stir the whole well together. As you blanch the almonds. Bake it about half an hour in a moderate oven. A table-spoonful of mixed brandy and wine. A quarter of a pound of powdered white sugar. wine. trim and notch it. Shell half a pound of sweet almonds. throw them into a bowl of cold water. Then throw the grated bread on the curd. Grate the bread. Stir the butter and sugar to a cream. Boil the milk. wipe them in a towel. Have ready a puff-paste sufficient for a soup-plate. A table-spoonful of mixed brandy. when shelled and blanched. Stir the almonds and white of eggs. egg. Beat the whites of six eggs till they stand alone. and prepare the spice. Butter the plate. a few drops of rose-water to prevent their oiling. and add to it. gradually. mixed. cinnamon. Blanch also the bitter almonds. add to it half the beaten egg. one by one. A quarter of a pound of butter. the liquor. as you pound them. stir in the remaining half of the egg. Wash them through a colander. stirring it frequently with a knife. A gill of milk. into the butter and sugar. alternately. A tea-spoonful of rose-water. When it comes to a boil. and nutmeg. A quarter of a pound of currants. Pound them one at a time to a fine paste. wipe them dry in a clean towel. They must be made perfectly fine and smooth. Then take the milk. Four eggs. in a marble mortar. . and sprinkle the remainder of the currants with the flour. and boil both together till it becomes a curd. which will make the skins peal off. adding. A quarter of a pound of powdered sugar. gradually. Grate loaf-sugar over it. Next. As they get cool. that they may be well mixed. A quarter of a pound of butter. lay them aside. A tea-spoonful of mace. When dry take out a few to scatter over the top of the cheesecake. Two ounces of grated bread. of six eggs. Then take them out. till the almonds are all blanched. A CHEESECAKE. Pick the currants very clean. Stir the butter and sugar to a cream. and pour scalding water over them.10 Half a pound of sweet almonds.

nutmeg. and stir them into the butter and sugar. Half a glass of wine and brandy mixed. A glass of mixed wine and brandy. Put in the mixture. Before you put it into the oven. When cold. and press it till dry. Add to them. mace and cinnamon. Three eggs. the liquor and spice. and bake it about half an hour in a moderate oven. SWEET POTATO PUDDING. A quarter of a pound of fresh butter. stir in. A quarter of a pound of fresh butter. A tea-spoonful of mixed spice. You can. Three eggs. weigh half a pound. Mash the sweet potato very smooth. Beat the eggs very light. and rub it through a sieve. the currants. If baked in square patty-pans. scatter the remainder of the currants over the top. should be of a square shape. or in two small tin patty-pans. add to the currants a few raisins stoned. Prepare the spice. A quarter of a pound of powdered white sugar. gradually. Stir together the sugar. Bake it half an hour in rather a quick oven. and cut in half. Stir the sugar and butter to a cream. . Have ready a puff-paste. Stew some pumpkin with as little water as possible. Pound the spice. which should be made before you prepare the cheesecake. and pass it through a sieve. Half a pound of stewed pumpkin. if you choose. nutmeg. or a pint of cream. which. PUMPKIN PUDDING. A quarter of a pound of boiled sweet potato. rose-water and spice. alternately with the sweet potato. Cut long slits in these flaps and turn them over. weigh a quarter of a pound. by degrees. Half a glass of rose-water. and when they are cold. Stir all very hard together. Add by degrees the liquor. You may bake it either in a soup-plate. A half-glass of rose-water. Grate sugar over it. till they are perfectly light. Spread puff-paste on a soup-plate. Do not sugar the top. gradually.11 Add. allowing a smaller proportion of mace than of nutmeg and cinnamon. to cream. for cheesecakes. A quarter of a pound of powdered white sugar. mace and cinnamon. and butter. A tea-spoonful of mixed spice. leave at each side a flap of paste in the shape of a half-circle. Boil and peal some sweet potatoes. as the mixture will become heavy by standing. Drain it in a colander. the spice and liquor. so that they will rest on the top of the mixture. Lastly.

Do not grate sugar over it. Two ounces of grated bread. and put in the mixture. are generally made with common paste. Do not sugar the top. they will lose their flavour. Bake it in a moderate oven about half an hour. mix with them the nutmeg. A tea-spoonful of grated lemon-peel. and mash them with the back of a spoon. Two ounces of fresh butter. GOOSEBERRY PUDDING. and bake it half an hour. Beat three eggs. A table-spoonful of rose-water. Bake. When cold. and pumpkin. Stir the other two ounces of sugar. BAKED APPLE PUDDING. A pint of stewed gooseberries. . stir into it in turn the sugar. A pint of stewed apples. in a soup-dish. allowing three quarters of a pound of butter to a pound and a half of flour. Grate sugar over it when cool. rose-water. and two ounces of sugar. Instead of the butter. Put them in a colander to drain. Cover a soup-plate with puff-paste. and stir into them two ounces of sugar. and not long enough for the pieces to break and lose their shape. Lay puff-paste in a soup plate. Fruit pies for family use. Grate very fine as much stale bread as will weigh two ounces. about half an hour in a moderate oven. and stir them into the butter and sugar alternately with the pumpkin. you may boil a pint of milk or cream. If stewed too long. with the butter or cream. Stew the gooseberries till quite soft. Half a pint of cream. and stir it to a cream with two ounces of butter. Take two ounces more of sugar. Stew your apple in as little water as possible. A nutmeg grated. Put in the mixture. FRUIT PIES. When they are cold. or two ounces of butter. and when cold. and in too much water. A quarter of a pound of powdered sugar. A quarter of a pound of powdered sugar. with all their juice. Three eggs. and stir them into the butter and sugar. eggs. and lemon-peel. in turn with the gooseberries and bread. mash them fine with the back of a spoon. it in puff-paste.12 Beat three eggs very light. and then mix it gradually with the apple.

and not run out at the edges or top of the pie. Raspberry and apple-pies are much improved by taking off the lid. to soften the crust. and piled up in the middle. If stewed fruit is put in warm. A table-spoonful of pepper. they should first be stewed in as little water as possible. as they are very insipid when baked. or near the fire. and made very sweet. The yolks of six eggs boiled hard. before they are sent to table. Drain off part of the liquor from the oysters. and make them taste fresh. and red cherries only should be used for pies. and round the edge. A large slice of stale-bread. Cherries also should be stoned. A tea-spoonful of salt. Shells intended for sweetmeats. it is a good way to set a small tea-cup on the bottom crust. The juice will collect under the cup. The upper crust should be pricked with a fork.13 Peaches and plums for pies. chopped fine. and season them with pepper. and chopped fine with a knife or the edge of a spoon. Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it. or have a slit cut in the middle. Sweet apples are not good for pies. mace and cinnamon. and the fruit put into them before they go to table. Replace the lid very carefully. A hundred large fresh oysters. must be baked empty. OYSTER PIE. The fruit should be mixed with a sufficient quantity of sugar. and the stones taken out. it will make the paste heavy. and are much improved by a little lemon peel. and put it on. so as to make the pie highest in the centre. Apples should be cut into very thin slices. and as large and fine as possible. or more if small. the fruit should always be stewed first. Fruit pies with lids. grated. but only till they are tender. as the shells (which should be of puff paste) must not bake so long as covered pies. and cranberries should be stewed with a very little water. or it will not be sufficiently done. Put them into a pan. salt and spice. The edges should be nicely crimped with a knife. If green apples are used. Strew over them the chopped egg and grated bread. Dried peaches. and pouring in a little cream just before they go to table. Salt oysters will not do for pies. should not be done till they break. crimping the edges handsomely. and seldom get thoroughly done. They should then be drained in a colander. and lay the fruit all round it. . should have loaf-sugar grated over them. In making pies of juicy fruit. nutmeg. they should be warmed in the stove. but not at the bottom. They should be fresh. dried apples. Roll out the lid of the pie. A table-spoonful of mixed spice. Stir them well with the seasoning. Take a large round dish. stewed previous to baking. Apples. and allowed to get quite cold before they are put into the pie. or without lids. If your pies are made in the form of shells. and the grated bread. If they have been baked the day before. Have ready the yolks of eggs. should be cut in half. butter it and spread a rich paste over the sides.

take the lid neatly off (loosening it round the edge with a knife) take out the pieces of bread. INDIAN PUDDING. . and spread a sheet of paste all over the bottom. A pint of molasses. &c. and stirring them frequently. Cover them closely. and. generally. having a layer of meat on the top. Have ready some cold boiled potatoes sliced thin. They must be put in small shells of puff-paste. and let them just come to a boil. sides. so.14 Take a small sheet of paste. Any meat pie may be made in a similar manner. is a little minced onion. A small quantity of mushroom ketchup is an improvement. a little nutmeg. taking them off the fire. and so on till the dish is full and heaped up in the middle. A pint of rich milk. fat. Notch it handsomely with a knife. you can substitute for them pieces of bread. into a pan. if you choose. and. and lay them on the lid. When the crust is baked. and stick the tulip in it. They may be chopped if you choose. with pepper. Beat the meat well with the rolling-pin. and season it to your taste. chopped egg. and skin. A pound of beef-suet. and put in the oysters. Put the oysters with their liquor and the seasoning. and lay leaves of paste round it. Bake the pie in a quick oven. the oysters are prepared in the same manner. as the palm of your hand. Make a slit in the centre of the upper crust. a layer of potatoes. and stick it in the middle of the lid. cut it into a square and roll it up. and edge. So also will mushrooms. to keep up the lid of the pie. Fresh oysters will greatly improve a beef-steak pie. if you choose. it will make the gravy too greasy and strong. Cut the lean in small thin pieces. and then a layer of potatoes. to make it juicy and tender. If you put in the fat. Lay the lid on again very carefully. Butter a deep dish. seasoned. then another layer of meat. Cut away from your beef-steak all the bone. as it cannot be skimmed. about as large. Four eggs. Pour in a little water. BEEF-STEAK PIE. salt. and a small piece of butter. Put a layer of meat over the bottom-crust of your dish. also. and trim the edges. Cut out eight large leaves of paste. For oyster patties. chopped very fine. Cut it with a sharp knife into the form of a double tulip. make a tulip of paste. If you think the oysters will be too much done by baking them in the crust. Cover the pie with a sheet of paste. grated bread. gristle. Spread over the meat.

slightly broken. Shake it out. Apple Batter Pudding is made by pouring the batter over a dish of pippins. Add the spice and lemon-peel and stir all very hard together. and add them by degrees to the milk and flour. in turn with the suet and indian meal. Serve it up hot. and keep it in the pot. carefully dissolving all the lumps. Boil the milk with the cinnamon. Do not send it to table hot. Bake it in a buttered dish. and eat it with butter and sugar. and when the milk is cold. Indian meal sufficient to make a thick batter. or at least cool. Baked puddings should never be eaten till they have become cold. Dip the cloth in boiling water. Grate as much crumb of stale bread as will weigh a quarter of a pound. is better than a bag. . one hour. When cold. Eight eggs. Take care not to put too much indian meal. and grate nutmeg over it when done. cored. A quarter of a pound of grated stale bread. Warm the milk and molasses. and tie it up. into the milk. and flour it slightly.15 A large tea-spoonful of powdered nutmeg and cinnamon. a table spoonful of rosewater. A little grated lemon-peel. Stir the flour. or the pudding will be heavy and solid. Pour the mixture into it. and flour it. Pour into it the mixture and tie it up. RICE PUDDING. and if you choose. Take a very thick pudding-cloth. leaving room for the pudding to swell. gradually. Dip it in boiling water. Boil it hard. which when tied up will make the pudding of a round form. A quart of milk. Six eggs. BATTER PUDDING. and stir them gradually into the milk and molasses. Serve it up with wine-sauce. boiled with two or three sticks of cinnamon. it is good cut in slices and fried. wine and nutmeg. and set it away till quite cold. pared. Put in the salt. A square cloth. and stir them together. either whole or cut in pieces. A quarter of a pound of sugar. and eat it with sauce made of drawn butter. A little grated or chipped lemon-peel. Beat the eggs very light. till it is time to send it to table. and stir the whole well together. Add the lemon-peel. A salt-spoonful of salt. Eight table-spoonfuls of sifted flour. One quart of milk. Beat the eggs. and sweetened. Beat the eggs. stir them into it in turn with the bread and sugar. BREAD PUDDING. Bake it. strain it. leaving room for it to swell. Boil it three hours.

A tea-spoonful of mixed spice. and stir them. Add to them the spice and rose-water. and close the dough at both ends. and down the last side. It should be eaten cold. or damsons. A quarter of a pound of butter. Fold it up and roll it again. Add the salt. Eat them with wine and sugar. Sufficient flour to make a thick batter. They are improved by stirring in a table-spoonful of yeast. alternately with the rice. raspberries. and stir in flour enough to make a thick batter. all over the sheet of paste. A quarter of a pound of sugar. A half wine-glass of rose-water. If currants. or quite cool.) When it is covered all over with the fruit. If cranberries. A salt-spoonful of salt. Make a good common paste with a pound and a half of flour. [Footnote: Or three quarters of a pound of beef suet. Half a pint of milk. Tie the pudding in a cloth and boil it. drained. Fry them in lard. Put the butter and sugar together in a pan. they should be stewed. rosewater and lemon. roll it up. Boil it till very soft. cut off the edges. and seasoned with nutmeg. and three quarters of a pound of butter. floured. Have ready some fruit sweetened to your taste. chopped very fine. gooseberries. they should be mashed with sugar. and then roll it out into a large thin sheet. gradually. Drain it and set it away to get cold. It must not be taken out of the pot till just before it is brought to table. into the milk. Then stir the eggs and the milk into the butter and sugar. (which must not be rolled out too thin. Bake it and grate nutmeg over the top. FRITTERS. Beat the eggs well and stir them gradually into the milk. mace. and put into the pudding raw. Spread the fruit very thick. A pint and a half of milk. Beat the eggs very light. BOSTON PUDDING.16 A quarter of a pound of rice. and stirred in at the last. Wash the rice.] When you roll it out the last time. will greatly improve it. and made very sweet. Mix the suet at once with the flour. Currants or raisins. or blackberries. till you get the sheet of paste of an even square shape. nutmeg and cinnamon. dried peaches. If apples. . Eat it with sugar. Six eggs. and serve them up hot. they should be stewed in a very little water. or cream and milk. Seven eggs. knead it with cold water into a stiff dough. and stir them till very light.

broken in pieces. spice. Half a pound of raisins or currants. or half an ounce of peach-kernels. The yoke only. FINE CUSTARDS.17 These are excellent with the addition of cold stewed apple. RICE CUSTARDS. and stir in the sugar. Make the icing of the whites of eight eggs. A nutmeg. Boil the peach-leaves or kernels in the milk. Half an ounce of cinnamon. Butter some cups or a mould. half filled with water. As soon as it is cold. strain it through a sieve. and stir them gradually into the milk when it is quite cold. peach-leaves. and put it into them. of sixteen eggs. a large tea-spoonful of powdered loaf sugar. A handful of peach-leaves. strain out the leaves or kernels. Six ounces of powdered white sugar. Boil the rice with the raisins or currants. or half an ounce of peach-kernels. A table-spoonful of rose-water. set it away to get cold. A handful of peach-leaves. When cold. the sugar. and stir them by degrees into the milk. or in a large white dish. A large handful of peach-leaves or half an ounce of peach kernels or bitter almonds. Eight yolks of eggs or six whole eggs. more than eight whites will be required for the icing. or the eggs not new-laid. beaten all together till it stands alone. Put a spot of red nonpareils on the middle of the pile of icing. Boil in the milk the cinnamon. Eight eggs. and when the rice is quite soft. Half a pound of rice. and six drops of essence of lemon. grate some nutmeg over each and ice them. drain it. PLAIN CUSTARDS. When baked. broken in pieces. Beat the eggs very light. If the weather be damp. . to clear it from the cinnamon. and set them in a baking pan. Set it away to get cold. heaping it high. and the peach-leaves. When it has boiled. broken in pieces. and stir into it gradually. grate nutmeg over the top. When cool. Beat the yolks of sixteen eggs very light. broken in pieces. which must first be floured. A nutmeg. &c. Bake it in cups. A quart of rich milk. A quarter of a pound of powdered sugar. which must be quite cold or the eggs will make it curdle. Put the custards into cups. A quart of milk or cream. and set it away to cool. A quart of rich milk. Pile up some of the icing on the top of each custard. and rose-water. or peach-kernels. Six ounces of powdered sugar. stirred into the mixtures in which case use less flour.

One ounce of blanched bitter almonds or peach-kernels. Then set them on ice. Put it in a tea-cup. ornament the lumps of rice. take it off and strain it through a sieve. Then take out the rennet. Wash it very clean in cold water. into a quart of milk. A nutmeg. Half a pint of white wine and Half a gill of brandy mixed. or more if you choose. Mix together the milk. if you choose. You may. A nutmeg. and stir the water in which it was soaked. Eight maccaroons. sugar. and wipe it dry. and send up the remainder of the custard in a sauce-boat. taking it off frequently and stirring it hard. and pour the mixture into your custard-cups. Take care not to boil it too long. lest it become a curd. and a half a pint of cream. set it in a cool place. mixed. . or in a very cold place. Let it set all night. and nutmeg. grated. Pound the sweet and bitter almonds to a smooth paste. pounded in a mortar. till it becomes a firm curd. Stir the wine into it. or. Four small sponge-cakes or Naples biscuit. Set them in a warm place near the fire. Two ounces of blanched sweet almonds. and sugar. Then set it again on the fire. COLD CUSTARDS. made of the yolks of eggs. Boil the milk with the cinnamon and peach-leaves. Heap the froth on the top of each lump of rice.18 Beat the eggs well. A quart of cream. or it will be lumpy and lose its flavour. Grate nutmeg over them. When done. Take a small piece of rennet about two inches square. Turn out the rice from the cups or mould. As soon as it has come to a boil. is an excellent drink for invalids. Set the milk in a warm place. in which an inch of washed rennet has been soaked. till they become a firm curd. The whey. powdered. The juice and grated peel of two lemons. cream. A TRIFLE. the egg and sugar. or kernels. with a very little powdered loaf-sugar. A quarter of a pound of powdered white sugar. or on ice (if in summer) for two or three hours before you want to use it. Pour some of the boiled custard over it. (after the custard is poured round them) by making a stiff froth of white of egg (beaten till it stands alone) and a few drops of essence of lemon. adding a little rose-water as you pound them. which should be in a broad dish. A quarter of a pound of loaf sugar. A pint of rich baked custard. Eat it with wine. stir into it alternately. set it away to cool. A glass of noyau. As soon as the curd is completely made. drained from the curd. A large glass of white wine. and pour on it just enough of lukewarm water to cover it. to get all the salt off. into a deep dish. for several hours. CURDS AND WHEY. A quart of new milk.

and beaten over again. in a broad pan. WHIPT CREAM. you can put in. The cream which has dropped through the sieve into the dish. and let the mixture remain untouched. When the cream is finished. As the froth rises. lay a little jelly in the bottom of each glass. and beat it with a whisk or rods. Six large table-spoonfuls of jelly. take it off with a spoon. pile it up in the bowl. Tea drops of strong essence of lemon. that drains into the dish. or the juice of a large lemon. Have ready the cream. and beaten over again. Add the wine and brandy. and lay it on the sieve to drain. till it becomes a stiff froth and stands alone. and pile the cream on it. A quarter of a pound of powdered loaf-sugar. till it stands alone. and squeeze the juice into a saucer. When all the cream is converted into froth. Break the sponge cake and maccaroons into small pieces. If you put it in glasses. Keep it in a cool place till you want to use it. and beat it together with a whisk. With a whisk or rods. must be poured back into the pan with the rest. Grate a nutmeg over them. heaping it high in the middle. Have beside your pan a sieve (bottom upwards) with a large dish under it. Continue to do this till the bowl is full. A quart of cream. a layer of fruit jelly. Half a pint of white wine. Then stir it a little. transfer the froth to a large glass or china bowl. set it in a cool place. take it lightly off with a spoon. Just before you send it to table. If you choose. as you heap it in the bowl. As the froth rises. all the ingredients. The cream. A pint of cream. &c. and the juice and peel of the lemons. Mix together. fill up the bowl with it.19 Grate the yellow peels of the lemons. If you choose. FLOATING ISLAND. and lay them in the bottom of a large glass bowl. Mix the cream and sugar with a glass of noyau. When the top of the sieve is full. between the custard and the frothed cream. must be poured into the pan. poor it into the glass bowl upon the dissolved cakes. Six whites of eggs. or small fruit preserved. The whites of four eggs. and lay it on a sieve (with a large dish under it) to drain. and then they must be laid at intervals among the froth. Put the jelly and white of egg into a pan. in a broad shallow dish. You may ornament it with nonpareils. pile up the froth in the centre . unless you use slices of lemon. and when the cream is ready. mix them with the almonds. making it highest in the middle. till the cakes are dissolved in the liquor. or two lemons cut in thin slices. beat the cream to a strong froth. When the custard is cold. you may ornament it with red and green nonpareils.

Fill the tub with ice broken into very small pieces. stir in gradually the lemon-juice. You may flavour a quart of ice-cream with two ounces of sweet almonds and one ounce of bitter almonds. Half a pound of powdered loaf sugar. and fill your glasses. Squeeze the juice from the two lemons and stir it into the cream. Just before you want to use the cream. ICE CREAM. turn it out. put the cream into them as soon as it has frozen in the tin. first dipping the tin for a moment in warm water. . by degrees. Take half of the milk and put in the ingredient that is to flavour it. strain it through a sieve. Boil it. Then stir in the sugar by degrees. A quart and a half-pint of morning's milk. Two eggs. by a little cochineal. and when all is well mixed. blanched and beaten in a mortar with a little rose-water to a smooth paste. Or two ounces of sweet almonds and once ounce of bitter almonds. which must be set in a tub filled with ice. Or half a Vanilla bean. When it is all frozen. and turn out the cream. One table-spoonful of flour. wipe or wash the salt carefully from the outside. blanched and split into pieces. while it is freezing. Stir in the almonds gradually while the cream is freezing. Put the cream into a broad pan. Scrape the cream down with a spoon as it freezes round the edges of the tin. If you wish to have it in moulds. When it is all frozen. add to them two table-spoonfuls of cold milk.20 of the cream. ANOTHER KIND OF ICE-CREAM. Set the moulds in a tub of ice and salt. A quart of rich cream. You may heighten the colour of the red fruit. dip the tin in lukewarm water. dip the moulds in lukewarm water. take the moulds out of the tub. A pint and a half of rich cream. either the vanilla. the almonds. but not till a few minutes before you want to use it. Put it into a tin that has a close cover. split into small pieces. or the grated rind of the lemons. as it will very soon melt. or the juice of a pint of mashed strawberries or raspberries. Then take the mixture off the fire and strain it through book-muslin into a pan. Add the cream and the remainder of the milk. and put the whole into the tin freezer. among which must be scattered a great deal of salt. The juice of two large lemons. and pour them into the boiling milk. Two lemons. and strew among the ice a large quantity of salt. One pound of loaf sugar. Let them simmer two or three minutes. and set it in a tub. or a pint of strawberries or raspberries. taking care that none of the salt gets into the cream. stirring in gradually the sugar. stirring them all the time. Having beaten the eggs well. take out the cream. While the cream is freezing.

a pint of madeira wine. and season it with the cinnamon slightly broken. A pint of white wine. pour the jelly back into the bag. till the meat drops from the bone. and is clear. Have ready a large white flannel bag. If it is not clear the first time it passes through the bag. and let the liquid drain from the meat. add two table-spoonfuls of French brandy. Endeavour to procure calf's-feet. pour it hot into the bag. The day before you want to use the jelly. Take it off. Half a pound of loaf-sugar. particularly if the weather is warm and damp. but not skinned. slightly. the whites of six eggs (saving the egg-shell) and stir the whites into the jelly. Half an ounce of cinnamon. empty out all the ingredients. If you wish it high-coloured. Stir the whole very well together. if too much water has not been used. and set a while dish or a mould under it. Skim off the fat. or till it is clear. Break up the egg-shells into very small pieces. Set it on the fire. and let it drip through into the dish. Mix all well together. as that will make the jelly dull and cloudy. When the jelly has all dripped through the bag. In places where cream is not abundant. It will sometimes congeal immediately. three lemons cut in thin slices. Tie the bag to the backs of two chairs. must be stirred gradually in while the cream is freezing. Three lemons. wash the bag. like the lemon-juice. that. it will not become so afterwards when boiled with the other ingredients. Eight calf's feet. boil the eight calf's-feet in three quarts of water.21 If you wish to flavour it with strawberry or raspberry juice. or covered tin pan. If it does not drip freely. If it is not firm at first. It is. and let it drip through again. If the . When sufficiently done. Do not squeeze the bag. move the bag into a warmer place. but do not stir it. Three quarts of water. as that will prevent its clearing. broken up. Early next morning. makes the jelly much firmer. putting a clean dish under it every time. as the skin being left on. Let the jelly stand till next day. put it into a collender or sieve. broken into lumps. and half a pound of loaf-sugar. into a broad pan or dish. put another white dish under-it. suspend it again. and boil it hard five minutes. less easy and expeditious. There should on no account be more than three quarts of water. put the jelly into a tin kettle. CALF'S-FEET JELLY. and the bottom tapering to a point. After the jelly has boiled five minutes. Repeat this six or eight times. that have been nicely singed. the top wide. Beat. It will be a firm jelly. or to the legs of a table. and melt it a little. set it in a cool place to congeal. however. and then carefully scrape off the sediment from the bottom. The whites of six eggs. and throw them in also. this receipt (though inferior in richness) will be found more economical than the preceding one. and sometimes not for several hours. and if it has bolted long enough. set it on the fire.

if the weather is not too damp) put it into your moulds. Stir into it. BLANCMANGE.) according to your taste. Beat them in a mortar to a fine paste. you must either set the mould under the bag while it is dripping. If it inclines to stick to the moulds. If made with isinglass. to. and cinnamon. you must use two ounces of sweet. and boiled hard for five minutes. stirring them well in. into a large bowl. Set it in a cool place for three or four hours. broken up. When the blancmange becomes very thick. you can substitute an ounce of the best and dearest isinglass (or. Then clean it well from the sediment. broken up. beaten and sifted. an ounce and a quarter) boiled with the other ingredients. When the mixture is ready to boil. and a large stick of cinnamon. Boil it hard for five minutes. This quantity of ingredients will make a quart of jelly when finished. When it has set in them till it is quite firm. pouring in occasionally a little rose-water. and turn it out on glass or china plates. in three or four hours. if possible some that have been singed. Half a glass of rose-water. sugar. Stir it till it is cool. which perhaps it will not be till evening. dip the mould for an instant in boiling water to loosen the jelly. and mace. take an ounce of blanched bitter almonds. Or you may stir them in. Get four calf's-feet. It will then turn out easily. Freeze it as you would ice-cream. Those ingredients must be all mixed together. set them an instant in hot water. Half a pound of loaf-sugar. Then strain it through a linen cloth or napkin into a large bowl. stirring it very frequently with a spoon. You may increase the seasoning. Scrape. stirring it several times. In cool weather it may be made a day or two before it is wanted. with a quart of cream. a glass of wine. Set it in a cool place. and an ounce of bitter almonds. and add the wine and rose-water. but less than the above proportion will not be sufficient to flavour the jelly. Turn it out on a glass dish. and stir it frequently till nearly cold. Wash your moulds. the wine. and boil them in three quarts of water till all the meat drops off the bone. while it is cooling in the bowl. A tea-spoonful of mace. loosen it carefully all round with a knife. and then wet them with cold water. The more it is stirred the better. fill your glasses with it. Drain the liquid through a colander or sieve. if in summer. only not so stiff. wipe them dry. If you choose to make it without calf's feet. and not skinned. If you make it in a mould. When it is perfectly congealed. It must then be . and two ounces of sweet. and clean them well. or pour it from the dish into the mould while it is liquid. with the addition of the grated rind of a large lemon. and half a glass of rose-water. Ice jelly is made in the same manner. the cream. prevent the cream from separating from the jelly. add the almonds to it gradually. and put it into a tin or bell-metal kettle. Four calves-feet will be sufficient. piling it up very high. Let it stand till next morning to congeal. Four calf's-feet A pint and a half of thick cream.22 weather is very cold you must take care not to let it freeze. (that is. A glass of wine. and skim it well. The mixture must then be strained through a napkin. If you wish to make it with almonds. lemon. (that is. When it is quite firm. and serve it up in glasses.

do not place them too close together. When you lay them in the pans. are best for cakes. may be baked in an earthen pan. lest they run into each other. in which case. In rolling out cakes made of dough. Tin pans or moulds. set it in a cool place till all the cakes are baked.23 put into the moulds. if the cake slopes in towards the bottom. So also may Black Cake or Pound Cake. use as little flour as possible. It should be kept cool. &c. cut the icing by itself with a small sharp penknife. and Almond cakes should be baked in pans that are as thin as possible. will crack and break the icing. GENERAL DIRECTIONS. Large cakes should be baked in tin or earthen pans with straight sides. and till it hangs from the rods or fork without dropping. that are as nearly perpendicular as possible. before the mixture is put in. half a gill of noyau. Before you ice a cake dredge it all over with flour. The paper must be well buttered. become light soonest when new-laid. For queen-cakes. They are not sufficiently light till the surface looks smooth and level. the bottom and sides should be covered with sheets of paper. and when beaten near the fire or in warm dry weather. it will make the cakes heavy. Eggs. Butter and sugar should be stirred till it looks like thick cream. Before you cut an ice cake. In making cakes it is particularly necessary that the eggs should be well beaten. and then wipe the flour off. If large cakes are baked in tin pans. scrape them with a knife or grater. and till it stands up in the pan. The large knife with which you divide the cake. the small tins of a round or oval shape are most convenient. CAKES. Fill them but little more than half. Should the cakes stick. Large Gingerbread. with a hollow tube in the middle. This will enable you to spread on the icing more evenly. Always be careful to butter your pans well. omit the wine. they cannot be got out without breaking. as soon as they are cool. If too warm. and if they are to be iced. as it burns very easily. After the mixture is completed. White of egg should always be beaten till it becomes a heap of stiff froth. and till they get so thick as to be of the consistence of boiled custard. If the cakes should get burnt. PART THE SECOND. Sponge cakes. it will be found very inconvenient to put on the icing. You may substitute for the almonds. without any liquid at the bottom. They cut into handsomer slices. .

they will shrink a little from the sides of the tins. and cut the butter into it. which is prepared by boiling very slowly in an earthen or china vessel twenty grains of cochineal powder. Flavour it with a tea-spoonful of rose-water or eight drops of essence of lemon. the spice.24 When you are cutting them out. When they are done. or fine sugar-sand. When it looks greenish. endeavour to get that which is white. Half a glass of rose-water. and wash or wipe them clean. twenty grains of cream of tartar. so that when used. If the cakes are scorched by too hot a fire. but do not fill them to the top as the cakes will rise high in baking. and then a little flour. till very light. and boiled till reduced to one half. Make an icing with the whites of three eggs. put in the rose-water. as that will cause the icing to crack. mixed. but not too near the fire. Strain it and cork it up in a small phial. [Footnote: In buying essence or oil of lemon. mixed. scrape them well with a knife. Put the sugar into a deep earthen pan. and sift it well. and beaten gradually into the white of egg. continuing all the time to beat the eggs.] POUND CAKE. When the cakes are iced. Pink icing should be ornamented with white nonpareils. or twelve drops of essence of lemon. sifted. Stir them together. . to prevent its slicking. and stirring the mixture very hard. by mixing with it a few drops of liquid cochineal. if you have room for them in the oven. and twenty grains of powdered alum. all dissolved in a gill of soft water. Ten eggs. over the top of each queen-cake. Pound the spice to a fine powder. Before you fill your tins again. Add by degrees.] Stir the whole very hard at the last. or essence of lemon. Stir into the butter and sugar a little of the beaten egg. do not scrape off the burnt parts till they have grown cold. dip the cutter frequently in flour. Bake them in a quick oven. set them in a warm place to dry. Take about two dozen little tins. in a marble mortar. One pound of fresh butter--washed. With a spoon. and then the liquor. put some of the mixture in each tin. a little egg and a little flour. with the thumb and finger. Spread it evenly with a broad knife. till the whole is in. it is generally very weak. (while the icing is quite wet) with red and green nonpareils. a little at a time. beaten or grated. One pound of powdered white sugar. carefully. and so on alternately. it being much the strongest and best. Fourteen ounces of sifted flour. ornamenting them. stirred in at the last. Finally. One nutmeg. [Footnote: You may colour icing of a fine pink. beaten till it stands alone. powdered. One tea-spoonful of mace and cinnamon. and twenty-four tea-spoonfuls of the best loaf-sugar. about a quarter of an hour. a double or treble quantity is necessary. Beat the eggs in a broad shallow pan. or more. QUEEN CAKE. dropped on. Rub them very well with fresh butter. One wine-glass of wine and brandy. One pound of flour. till they are perfectly smooth and thick.

and to the heat of the fire. Twelve eggs. till they are very light. and cut the butter into it. and look like cream. and about two spoonfuls of the egg (which you must continue to beat all the time. Put on the first icing soon after the cake is taken out of the oven. While the last icing is wet. in small pieces. or four hours. OR PLUM CAKE. You may ice it either warm or cold. A table-spoonful of mixed mace and cinnamon. If the stick come out clean and dry. the cake will be heavy. or three. BLACK CAKE. One pound of powdered white sugar. Mix the cinnamon. Sift the powdered sugar into a large deep pan. One pound of fresh butter.) and when all is in. Two pounds of the best raisins. ornament it with coloured sugar-sand or nonpareils. down to the bottom. Beat the eggs in a broad shallow pan with a wood egg-beater or whisk. mace and cinnamon. and nutmeg together. and the second the next day when the first is perfectly dry. by degrees. in proportion to its thickness. Pour the liquor and rose-water. it will shrink from she sides of the pan. . for two. into the butter and sugar.25 One pound of white sugar. stirring all the time. and cease making a noise. A nutmeg. thrust a twig or wooden skewer into it. and of the consistence of boiled custard. for near ten minutes. powdered. Two table-spoonfuls of mixed spice. Then withdraw the coals (if baked in a dutch oven). the appearance of the cake will be much improved by icing it twice. dredge the cake all over with flour. this will make the icing stick on better--If you have sufficient time. set the pan near the fire for a few minutes. and the butter hard. Bake it in a moderate oven. Ten eggs. stir the whole mixture very hard. One pound of fresh butter. When you think it is nearly done. They must be beaten till they are thick and smooth. a handful of flour. If the weather is very cold. powdered and sifted. with a wooden stick. Put the mixture into it as evenly as possible. Butter a large tin pan. Half a glass of rose-water / Twelve drops of essence of lemon. or a cake mould with an open tube rising from the middle. take off the lid. but if the butter is too warm. or wooden bowl. gradually. Before you put the icing on a large cake. Half a glass of wine \ Half a glass of brandy }mixed. Stir the butter and sugar together. Stir the egg and flour alternately into the butter and sugar. and then wipe the flour off. One pound of flour sifted. mace. the cake is almost baked. There should be twice as much cinnamon as mace. and let the cake remain in the oven to cool gradually. When quite done. Add. the essence of lemon and spice. Sift the flour in a broad pan. and white. Pound the spice and sift it. Two pounds of currants.

and wash them. The thinner the pans. Warm it near the fire. When the currants are dry. or in one large tin pan. A grated nutmeg. Twelve drops of essence of lemon. It should be baked as fast as possible. Ten ounces of sifted flour. having a layer of the mixture at the top. for ten minutes after the ingredients are in. into the eggs. alternately with the flour. the spice and essence of lemon. Sift the sugar into a deep earthen pan. particularly at the bottom. powdered and sifted. Stir very hard. and will require four or five hours. Then spread on it some of the citron.26 Two nutmegs powdered. Having stoned the raisins. Beat very hard. with sheets of white paper well buttered. well buttered. and set them near the fire. Sift it. Next put a layer of the mixture. mixed. Half a glass of rose-water / A pound of citron. to prevent their sinking to the bottom of the cake. A tea-spoonful of powdered cinnamon and mace. Eggs for sponge or almond cakes require more beating than for any other purpose.] Ice it the next day. in proportion to its thickness. Stir the butter and sugar to a cream. as setting will injure it. Fill the small tins about half full. Cut the citron in slips. Stir in. begin to bake it. draining them through a colander. Beat the sugar. Twelve eggs. the cake will be tough. cinnamon together. A large glass of wine \ A large glass of brandy }mixed together. Stir the raisins and currants alternately into the mixture. cut them in half. or it will be tough and heavy. sprinkle them well with sifted flour. which must not be cut too small. or in the hot sun. stirring round the mixture very slowly with a knife. Stir them into the butter and sugar. gradually. Add gradually the spice and liquor. so that the top of the mixture will be covered with bubbles. It must be done lightly and gently. allowing twice as much cinnamon as mace. when all are done. Beat the eggs as light as possible. Pound the spice. put in the flour. the better for sponge-cake. A pound of loaf sugar. This cake is always best baked in a baker's oven. Pick the currants very clean. Then. Spread them out on a large dish. a little at a time. No sort of sugar but loaf will make light sponge-cake. and. [Footnote: After this cake is done. Wipe them in a towel. SPONGE CAKE. by degrees. and continue to beat some time after the sugar is all in. If the flour is stirred in too hard. nutmeg. Put it in small tins. It is of all cakes the . by degrees. As soon as the flour is all in. and so on till it is all in. and put into it some of the mixture. Cover the bottom and sides of a large tin or earthen pan. and cut the butter into it. Stir the whole as hard as possible. Beat the eggs as light as possible. and mix the mace. and then a layer of citron. or till it gets quite cold. Sift the flour into a broad dish. to dry. Sponge-cake requires a very quick oven. Mix also the liquor and rose-water in a tumbler or cup. dried near the fire. it will be the better for withdrawing the fire (if baked in an iron oven) and letting it stay in the oven all night. Grate loaf-sugar over the top of each. however light it may have been before it went into the oven. placing the dish in a slanting position. taking care that they are well floured. sprinkle them also with flour. if the weather is too cold for it to mix easily. before you set them in the oven.

Bake it according to the thickness. round each square of the cake. For small cakes. the cake will be spoiled. and mixed gently together before the sugar is beaten into them. and set immediately in a quick oven. Seven ounces of flour. Fourteen eggs. should be baked at least an hour in a quick oven. cut the cake in squares. ten minutes is generally sufficient. Six ounces of shelled sweet almonds. Stir-half the whites of the eggs into the yolks and sugar. When the icing is dry. ALMOND CAKE Two ounces of blanched bitter almonds. Or you may cat it in squares first. gradually. it should be iced. which must be rather hotter at the bottom than at the top. putting the yolks in one pan and the whites in another. Add the sugar. mark it in small squares with a knife. Then by degrees. and eight drops of essence of lemon. Take two ounces of shelled bitter almonds or peach-kernels. Divide the flour into two equal parts. Two table-spoonfuls of rose-water. throw them into a bowl of cold water. . If you allow the oven to get slack. and then ice and ornament each square separately. Break ten eggs. and then the remainder of the flour very lightly. Scald them in hot water. Three ounces of shelled bitter almonds. twenty-four tea-spoonfuls of loaf-sugar. Beat in the almonds. powdered and sifted. If they get very much out of shape in baking. pounded very fine. Make an icing with the whites of three eggs. Ten eggs. Three ounces of sifted flour. Butter a large square tin pan. and ornament it while wet. If done separately from the yolks. then wipe them dry. or one made of paste-board which will be better. One pound of loaf sugar. sifted and dried. One pound of powdered loaf-sugar. beating it in very hard. till it bubbles on the top. it is a sign that the oven is too slow. the whites first. If baked in one large cake. and then add the rose-water.27 most liable to be spoiled in baking. to the yolks. and as you peel them. the cakes should be spread on a sieve to cool. and then the yolks. FRENCH ALMOND CAKE. Then the other half of the white of egg. Beat them separately as light as possible. When taken out of the tins. or peach-kernels. with nonpareils dropped on in borders. slowly and lightly. till they are quite fine and smooth. dried near the fire. Some think that sponge-cakes and almond cakes are lighter. cutting through the icing very carefully with a penknife. When the cake is cool. and stir in one half. Cover it with icing. the whites should be beaten till they stand alone. Put in the mixture. and pound them one by one in a mortar. when the yolks and whites of the eggs are beaten in separate pans. A large cake of twelve eggs.

have ready an iron or tin pan. as possible. it will be heavy. A quarter of a pound of shelled bitter almonds. Ice it. Add. seldom yield much more than a quarter of a pound. beat in. When done. Families should always save their peach-kernels. A tea-spoonful of rose-water. Butter a large tin mould or pan. it will run out of shape. gradually. Blanch and pound your almonds. if too thick. MACCAROONS. one at a time. nutmeg. till they are perfectly smooth. Place them about two inches apart. do them. if too thin. Bake them about eight or ten minutes in a . Next. Twenty-four large tea-spoonfuls of powdered loaf-sugar. and stir them in. gradually. Beat the whites of three eggs till they stand alone. and ornament it with nonpareils. Prepare them. to the yolks. The mixture must be like a soft dough. Put the cake in and bake it in a very quick oven. the almonds.) will generally yield half a pound when shelled. in a mortar. stir in the flour. buttered. and mix the sweet and bitter together. if you can. as they can be used in cakes. add to them. and the nonpareils put on. The whites of three eggs. roll it on your hand with the flour into a small round ball. into separate pans. and put in. set it on a sieve to cool. an hour or more according to its thickness. Mix the sweet and bitter almonds together. A large tea-spoonful of mixed spice. the rose-water and spice. pour in occasionally a little rose-water. in spots or sprigs. as you make them up. if possible the day before the cake is made.] Put the whites and yolks of the eggs. [Footnote: While pounding the almonds. and wipe them dry. puddings and custards. Bitter almonds and peach-kernels can always be purchased with the shells off. Lastly. the powdered sugar. the almonds.28 Twelve drops of essence of lemon. and lay the maccaroons in it. If you find your almonds not sufficient. It makes them much lighter. very gradually. These almond cakes are generally baked in a turban-shaped mould. Blanch the almonds. thick-shelled almonds. gradually. than at the bottom. Beat the whites till they stand alone. continuing to beat for some time after they are all in. by degrees. when you take them out. as slowly and lightly. beating it in very hard. by degrees. Hard. beat them very smooth. and then the yolks till they are very thick. mace and cinnamon. prepare a few more. in case of their spreading. and taking up a lump of the mixture with a knife. Then stir in. A pound of almonds in the shells (if the shells are soft and thin. Half a pound of shelled sweet almonds. Put the sugar. the whites of the eggs. and should therefore never be bought for cakes or puddings. by scalding them in hot water. beat it in very hard. Then put in the essence of lemon. When it is all well mixed and stirred. put some flour in the palm of your hand. Pound and sift your spice. The oven must on no account be hotter at the top. the day before you make the maccaroons. a spoonful at a time. still beating very hard. Pound them. Put them in a bowl of cold water.

[Footnote: Cocoa-nut cakes may be made in a similar manner. sugar. Half a pound of butter. and baked a few minutes. and knead each separately. A tea-spoonful of mixed mace and cinnamon.] APEES. They mast be made into small round balls with a little flour laid on the palm of the hand. Spread some flour on your pasteboard. and knead the whole in one lump. and flour your hands well. they will be heavy. into long shin rolls. A nutmeg. Three eggs. a portion of the dough. If too much baked. You may. sifted. KISSES. Sift the flour into a broad pan. Beat the eggs very light. with the edge of a tumbler. grated. Take up with your knife. They should rise high in the middle. Roll it lightly with your hands. JUMBLES. at once. and laid gently into an iron or tin pan. into the pan of flour. Do not roll them out too thin. Half a pound of butter. Stir the whole very hard. Half a glass of wine. as they spread in baking. and cut up the butter in it. curled up into rings. and crack on the surface. and a table-spoon of rose-water mixed. take out the dough. Half a pound of powdered white sugar. mixing it well with a knife. and lay the cakes in it. and pour in the liquor by degrees. Spread some flour on your paste-board. and lay it on the board. not too close to each other. if too little. Bake them a few minutes in a moderate oven. Butter an iron pan. . if you choose. they will lose their flavour. or more if the essence is weak. A nutmeg grated. A tea-spoonful of beaten cinnamon and mace. and grate loaf-sugar over them when cool. A table-spoonful of rose-water. If you have no rose-water. Half a pound of powdered loaf-sugar. The whites of four eggs. which must be cut into equal lengths. Roll it out in a sheet about a quarter of an inch thick. If too much baked. Add the carraways. Three table-spoonfuls of carraway seeds. put a larger proportion of spice. or a tin of that size. all at once. buttered. Put in. substituting for the pounded almonds half a pound of finely-grated cocoa-nut. Half a pound of flour. One pound of the best loaf sugar. Cut it into small pieces. Twelve drops of essence of lemon. they should be baked of a pale brown colour. add enough of cold water to make it a stiff dough. but not brown. A tea-cup of currant jelly. till they are very slightly coloured. Bake them in a quick oven about five minutes. and knead it very well with your hands. they will entirely lose their flavour. substitute six or seven drops of strong essence of lemon. Stir the sugar and butter to a cream. the butter and sugar.29 moderate oven. sifted. then put them all together. Cut it out in round cakes. A pound of flour. and spice. They are very fine. and then add the spice and rose-water. powdered and sifted. with a knife. Throw them. not too close together.

Six ounces of fresh butter. Half a pound of flour. by degrees. and mix the milk and butter with them.] With a large spoon. well floured. In making buns. then pour all into the pan of flour. A table-spoonful of rose-water. stir the yeast well before you put it in. and stirred in at the last. A grated nutmeg. and put in the mixture. A quarter of a pound of flour. Then heat in. Then take them out and place them two bottoms together. eight drops of essence of lemon. If your yeast is not good. Add the yeast. Three quarters of a pound of flour. if it is not very strong and fresh. Beat the eggs very light. This quantity will make twelve or fifteen buns. Put in the spice. Stir all well together. having first poured off the beer or thin part from the top. Lay them lightly on sieve. sifted. Four eggs. When it is risen very high. a little at a time. Two wine-glasses and a half of rich milk. a small tea-spoonful of stiff currant jelly. When the butter is very soft. if you choose. till the two bottoms stick fast together. into a deep plate. a tea-spoonful at a time. Add the essence of lemon. Add the sugar gradually. cut up the butter. about a quarter of an hour or more in proportion to its thickness. They are best the day they are baked. [Footnote: It is better to put a little of the beaten white of egg and sugar at first under the currant jelly. and set it aside. sifted into a pan. SPANISH BUNS. sifted in a plate. It will probably not be light in less than five hours. they are done. Half a pound of powdered white sugar. and beat the whole very hard. on each lump of jelly. stir it all through the milk with a knife. of which an increased quantity will be necessary. at equal distances. separately. with the following ingredients. the sugar. Cover it with a cloth. Lay a wet sheet of paper on the bottom of a square tin pan. sprinkle in the renaming quarter of a pound of flour. and set it away to cool. bake it in a moderate oven. . bake them separately. pile some of the beaten white of egg and sugar. and grate loaf-sugar over them. so as to make the kisses of a round smooth shape. and as soon as they are coloured. and set aside to sprinkle in at the last.30 Beat the whites of four eggs till they stand alone. If the sugar is not stirred in slowly. Put the milk into a soup-plate. Stir the whole very hard. the buns will be heavy. and set it on the stove or near the fire to warm. Drop on it. but do not let it get too hot. and the rose-water. and dry them in a cool oven. butter a square iron pan. Drop on the mixture as evenly as possible. so as to cover it entirely. Set them in a cool open. Buns may be made in a plainer way. gradually. in small square tins. with a knife. cut it in squares. Sift half a pound of flour into a broad pan. When it is quite cool. A large tea-spoonful of powdered mace and cinnamon. Then. or if you prefer it. and sift a quarter of a pound. so as to form one ball or oval. A wine-glass and a half of the best yeast. adding to the baiter half a pound of currants or chopped raisins. do not attempt to make buns with it. all at once. and set it near the fire to rise. You may. mixed in the above manner. as they will never be light. and is covered with bubbles.

and stir it into the milk and . The same of fresh butter. cut up. RUSK. Eight eggs. Warm also the molasses. Butter an iron pan. Three wine-glasses of milk. and warmed in the milk. and warm them a little. grated. Then divide it into small pieces of an equal size. sifted. Cut up the butter in the milk. The same of brown sugar rolled fine. Butter a tin pan. alternately. When they are quite light. Three wine-glasses of milk. and set them in a warm place to rise. and bake it in a moderate oven. A quarter of a pound of powdered sugar. and warm them slightly. bake them in a moderate oven. Stir all well together with a knife. Cut up the butter in the milk. so as to soften the butter. One pint of powdered sugar. Beat the eggs very light.--and a tea-spoonful of cinnamon. A quarter of a pound of powdered sugar. but not to melt it entirely. and half a pint of wheat-flour. A quarter of a pound of butter. and knead it well. put in the mixture. Add the spice and liquor. A table-spoonful of rose-water. Stir the meal and eggs. Sift your flour into a pan. Two large tea-cups full of molasses. One pint of Indian meal. One pound of flour sifted. Spread some flour on your paste-board: lay the dough on it. A tea-spoonful of powdered cinnamon. One cup of rich milk. Beat your egg. One nutmeg. into the butter and sugar. This cake should be eaten while fresh. Prick the tops with a fork. Five cups of flour sifted. INDIAN POUND CAKE. Half a cup of powdered allspice and cloves. Stir the butter and sugar to a cream. well beaten. and lastly the yeast. and knead each piece into a little thick round cake. then the rose-water and spice. Half a pound of butter. One egg. Half a glass of mixed wine and brandy.31 Three eggs. pour the milk and butter into your pan of flour. CUP CAKE. Five eggs. then the egg. lay the cakes in it. A wine-glass and a half of the best yeast. Stir all well. A wine-glass and a half of the best yeast. A quarter of a pound of fresh butter. Half a cup of ginger.

about half an inch thick. One pound of raisins. Half a glass of wine. One pound of powdered sugar. Cut the dough in half. stoned. Bake them a very pale brown. LOAF CAKE. stir it gradually into the mixture. which must be well floured. mace. SUGAR BISCUITS. the sugar. and stir the whole very hard. . and mix it thoroughly. they will lose their taste. with the rolling-pin. Having poured off the thin part from the top. and then the milk. Cover it. Cut up the butter in the milk. It must not be made too warm. if the yeast is not very strong. Lastly. Divide it into eight or ten pieces. Add the spice and liquor. and stir them into the mixture alternately with the flour. and put the cake into it. Cut the butter into the flour. Pour in the brandy. Then sprinkle in the remainder of the flour. Three pounds of flour. and knead each piece separately. If done too much. Two table-spoonfuls of brandy. setting aside half a pound to sprinkle in at the last. and cut in half. and pour it into the mixture. and warm it till the butter is quite soft. and stir the whole into the pan of flour. Half a glass of brandy. Beat the sheets of dough very hard. A small tea-spoonful of pearl-ash dissolved in water. and roll it out into sheets. and knead them very well in one lump. A pound and a half of powdered sugar. After you have beaten the eggs. Four eggs. Beat the eggs very light. Flour your paste-board. and set it away to cool. nutmeg. Butter iron pans. A tablespoon of mixed spice. Butter a large tin pan. and bake the cakes in a moderate oven. Have ready the fruit. Half a pint of milk. and lay the dough on it. One pound of fresh butter.32 butter: then stir in. and stir in the sugar gradually. Add the sugar and carraway seeds. on both sides. Butter small tins. washed and dried. put in the pearl-ash. Two pounds of sifted flour. or more. Four table-spoonfuls of carraway seeds. One pound of currants. Knead it very well. When quite light. Half a pint of the best brewer's yeast. Half a pint of milk. till it becomes a lump of dough. One pound of butter. mix them with the butter and milk. stir the yeast. then stir it together. Stir all well with a knife. Add the ginger and other spice. bake it in a moderate oven. and set in a warm place for five or six hours to rise. Then put them all together. sifted. and lay the cakes in them. nearly fill them with the mixture. and cinnamon. and set it away to get cool. Cut them out into round cakes with the edge of a tumbler. gradually.

Half a pound of butter. Beat each cake on both sides. Half an ounce of cinnamon. Prick them. into small round thick cakes. and bake them of a light brown in a slow oven. or near the fire. and warm it slightly on the top of the stove. sifted Half a pint of milk. Lastly the yeast. Two ounces of ginger. Mix all well together with a knife. Cut it out with a tin. Lay them in buttered pans and set them to rise. Cut up the butter in the flour. Throw some flour on the paste-board. take the dough out of the pan. Sift the flour into a pan. or more. Roll it out into a large thick sheet. Stick the tops of them with a fork. Wet it to a stiff dough with the milk or water. Twelve dozen grains of allspice. Two pounds of flour. if it is not very strong. Flour your paste-board. Six wine-glasses of milk. BUTTER BISCUITS. Then cut the dough in small pieces. and pour them in also. or cup. Half a pound of butter. GINGERBREAD NUTS Two pounds of flour. A salt-spoonful of salt. Cut the butter into the milk. Mix it well with a knife. MILK BISCUITS. sifted. and . powdered and sifted. Beat the eggs. with a fork. and knead it very well. Two wine-glasses of the best brewer's yeast. will continue perfectly good for several months. and beat it very hard on both sides with the rolling-pin. When they are quite light. One pound of fresh butter. sifted. and knead them into round balls. One quart of sugar-house molasses. with the rolling-pin. powdered and sifted. and mix it with the ginger and other spice. Beat it a long time. Two eggs. and pour the milk and butter into it. They are best when quite fresh. and put the salt to it. closely covered from the air. powdered and sifted Six dozen cloves. Cut up the butter in the flour. They will probably be light in an hour. dissolved in a little vinegar. Put them in buttered pans. Wet the whole with the molasses. or three of good home-made yeast. and knead it very hard. Two pounds of flour. or cold water. put the lump of dough on it. put them in a moderate oven and bake them. A half tea-spoonful of pearl-ash or salaeratus.33 These cakes kept in a stone jar.

A little pearl-ash or salaeratus. or you may bake it all in one. Having dissolved the pearl-ash in a little vinegar. You may. till it is quite light. or grater. gradually. and cut it out in little cakes. Then curl up the rolls into round cakes. Two large sticks of cinnamon. Then add the dissolved pearl-ash or salaeratus. in the shape of hearts. taking care they do not scorch. not hot enough to burn them. A pint of milk. and put in the lemon at the . all the burnt parts. Put them carefully in buttered pans. and bake them in a moderate oven. Three dozen of cloves. Half a pound of brown sugar. Pour the molasses. scrape off with a knife. Put some flour on your paste-board. cut out the dough with tins. and bake them in a moderate oven. taking a very small piece of the dough. circles. A pint of molasses. The juice and grated peel of two large lemons. and touching each other. roll it out in two even sheets. shape the gingerbread nuts. and make it with your hand into long rolls. stirring all the time. Throw some flour on your paste-board. Stir the butter and sugar to a cream. A pint of sugar-house molasses A pound and a half of flour. if you choose. with a very small tin. You can. Stir it very hard for a long lime. by putting flour in your hand. If they should get scorched. and cut it in squares when cold. at once. powdered and sifted. as gingerbread is more liable to burn than any other cake. COMMON GINGERBREAD.34 stir all well together with a knife. LAFAYETTE GINGERBREAD Five eggs. If the mixture appears to be too thin. take the dough (a large handful at a time) and knead it in separate cakes. stir it with the milk and molasses alternately into the other ingredients. and stir all well together. Four table-spoonfuls of ginger. about the size of a cent. Cut the butter into the flour. into the butter and sugar. or less if it is strong. Put in the egg and flour alternately. Then put all together. take out small portions of the dough. if you choose. &c. A small tea-spoonful of pearl-ash. ovals. One pound of fresh butter. Lay them in buttered pans. A tea-cup full of ginger. powdered and sifted. before you put the cakes away. and rolling it into a little round ball. Stir the whole very hard. Half a pound of fresh butter. and knead It very hard for a long time. or lay them in straight lengths or sticks side by side. Add the ginger. in one large lump. sifted. Beat the eggs very well. Cut the lump in half. or twist two rolls together. Add the ginger and other spice. a little more sifted flour. add. powered and sifted. Three dozen grains of allspice. Two pounds and a half of flour. about half an inch thick.

the milk. or seven if they are small. as its taste will be entirely destroyed by the pearl-ash. in a moderate oven. as in a few days it becomes very hard and stale. CRULLERS. and you can tell by the taste of the mixture. A DOVER CAKE. a little at a time. Take care that it do not burn. but should not be kept long. an hour or an hour and a half will be sufficient.] Too much pearl-ash. Three quarters of a pound of powdered white sugar. according to its thickness. and put in the mixture. and stir the whole very hard. Two pounds of flour. the spice and liquor. .35 last. alternately. [Footnote: If the pearl-ash is strong. will give it an unpleasant taste. If you use pearl-ash. Dissolve the pearl-ash in vinegar. with the flour. stir it till very light. and a pound of currants. One grated nutmeg. half a tea-spoonful will be sufficient. and stirred lightly in at the last. A tea-spoonful of powdered cinnamon. dissolved in a little vinegar. Or you may bake it in small cakes. A grated nutmeg. some raisins and currants. The pearl-ash will give it a dark colour. stoned and cut in half. Wrap it in a thick cloth. It will be much improved by a pound of raisins. Bake it two hours or more. gradually. well washed and dried. and keep it from the air. It is better stir the pearl-ash in. Six eggs. and add to it gradually. Half a glass of rose-water. sifted. well floured to prevent their sinking. One glass of brandy. Beat the eggs very light. Six eggs. If not thick. and put the gingerbread in it. Half a pint of milk. and stir it in at the last. Half a pound of butter. Half a pound of butter. A half tea-spoonful of pearl-ash. Add. You may substitute for the lemon. Butter an earthen pan. when there is enough. Its lightness will be much improved by a small tea-spoonful of pearl-ash dissolved in a tea-spoonful of vinegar. an hour or more. When the whole is mixed. Bake it in a moderate oven. and stir them into the butter and sugar. or a thick tin or iron one. Flour the fruit well. This is the finest of all gingerbread. Butter a large tin pan. or little tins. and it will continue moist and fresh for two weeks. One pound of powdered white sugar. or less even will do. you must omit the lemon. One pound of sifted flour. Stir the sugar and butter to a cream.

and knead the whole in one lump. so as to make it a soft dough. A pint and a half of milk. and taking care that both sides are equally done.36 A tea-spoonful of powdered cinnamon. add a very little cold water. A grated nutmeg. and knead each separately. Beat the eggs and pour them into the pan of flour. about half an inch thick. or. Roll it out into a large square sheet. and fry them in lard. (rolled very fine. with the best brown sugar. and fry them of a light brown. Lay the crullers lightly in it. Twist them up in various forms. take the dough out of the pan. and held on the skimmer till the lard drains from them. and mix them well together. If for family use. WAFFLES. spice. and mix the whole into a dough. (half a tea-cup or two wine-glasses full. turning them with a knife and fork. so as not to break them. If the eggs and rose-water are not found sufficient to wet it. and pour them into the mixture. and rose-water. Grate loaf sugar over them when done. spread them on a large dish to cool. They can be fried. A tea-spoonful of powdered cinnamon. Put all the pieces together. Crullers may be made in a plainer way. Half a large tea-cup full of best brewer's yeast. DOUGH-NUTS. They should be done in a large quantity of lard. A table-spoonful of rose-water. Cut up the butter in the flour. and grate loaf-sugar over them. sifted. Have ready an iron pan with melted lard.) and without spice or rose-water. cut it in diamonds with a jagging-iron or a sharp knife. Three pounds of sifted flour. Add the rose water. Add the sugar. A pint of milk. Four eggs. Six eggs. When quite light. and knead it very well. and cut the dough into long narrow slips. they can be made an inch thick.) and then stir in the milk by degrees. Take a jagging-iron. and taken out with a skimmer that has holes in it. A table-spoonful of rose-water. add the sugar and spice. &c. A pound and a half of flour. A quarter of a pound of butter. a sharp knife. A pound of powdered sugar. Beat the eggs very light. in a deep iron pot. Cover it. Cut the butter into the flour. or rather boiled. . Three quarters of a pound of butter. If you have not one. When sufficiently fried. Cut it into small pieces. run it along the sheet. A quarter of a pound of powdered white sugar. and set it to rise. Mix the dough very well with a knife. Spread some flour on your paste-board. Add the yeast.

as it is not necessary to set it to rise. }mixed. and set it to rise. then grease it well. Two ounces of butter. or four of home-made yeast. so that it becomes a thick batter. Should you find it sour in the morning. This will take off the acid. but pull them open With your hands. INDIAN BATTER CAKES.] . about three hours. Beat the eggs very light and stir them into the milk and butter. by putting three pints of cold water or cold milk into a pan. Enough of sifted flour to make a stiff batter. you may mix the batter late the night before. Cover the mixture. and a small spoonful of salt. and pour in some of the butter. and gradually sifting into it (stirring all the time) a quart of indian meal mixed with half a pint of wheat-flour. Stir in. A quart of milk. dissolve a small tea-spoonful of pearl-ash in as much water as will cover it. and add the spice. Shut the iron tight. turn the cake on the other.37 A tea-spoonful of powdered cinnamon. and you want the cakes for breakfast. lay them on a plate in two piles. gradually. in a warm place. and pour them into the butter and milk. Set the rings on the iron. A quart of milk. by degrees. When enough are done for a plate-full. and add to them the salt. Warm the milk slightly. A tea-spoonful of salt. Two large table-spoonfuls of brewer's yeast or four made of home-made yeast. Or if the weather is cold. Beat the eggs well. spread them out separately on a clean napkin. stirring them well. Three eggs. Make the milk quite warm. and stir it into the batter. Stir it very hard. A quart of sifted indian meal. grease your baking-iron. gradually stir in the flour and indian meal. do not cut them with a knife. and pour the batter into them. and bake the waffle on both sides. Cover the batter. Five eggs. well beaten. gradually. Then stir in the yeast. and sprinkling each with beaten cinnamon. Cutting them while hot will make them heavy. Stir in the sugar. by turning the iron. Warm the milk and butter together. A tea-spoonful of salt. Grease your baking-iron. Sprinkle in half the flour. / Two table-spoonfuls of fresh brewer's yeast. As the waffles are baked. buttering them. and pour on it a ladle-full of the batter. Beat the eggs. \ A handful of wheat flour sifted. and then put into it the yeast and salt. Bake them a light brown. When it is quite light. [Footnote: Indian batter cakes may be made in a plain and expeditious way. letting it set afterwards at least half an hour. and lastly. When brown on one side. the remainder of the flour. When you split them to put on the butter. Then. sufficient flour to make a thick batter. and your muffin rings. Cut up the butter in it and stir it a little. and stir them into the mixture. SOFT MUFFINS. and set it to rise four or five hours. Heat your waffle-iron. and it may be baked immediately.

and sprinkle some flour over the top. When it is light. and when done. without the lid. add a little more warm milk. Then warm the milk. let it be entirely dissolved. Cover them. let them remain in the oven. If sweetmeats are boiled too long. all the time it is boiling. Half a pint more of warm water. turn it on the other. Three pints of flour. before you put it on the fire. Bake it. into a dough. Stir it with a spoon just enough to make a thin batter. If you dissolve it in water. Two tea-spoonfuls of salt. Have your baking-iron hot. Make them into round cakes or rolls. . PART THE THIRD SWEETMEATS. If it is too stiff. they will not keep well. when quite light. and stir them into the yeast. ROLLS.38 FLANNEL CAKES OR CRUMPETS. Beat the eggs very light. Mix the salt with the flour. and stir into it the flour so as to make a stiff batter. Knead it very well for ten minutes. Add the eggs and yeast to the batter. they lose their flavour and become of a dark colour. and a little more flour to mix in before the kneading. Four table-spoonfuls of the best brewer's yeast. sifted. Cover the pan closely and set it to rise near the fire. and pour it into the hole in the flour. and set the pan before the fire. and set it in a warm place for several hours. Bake them. Butter the cakes. Skim off the brown scum. If you boil the sugar before you add the fruit to it. it will be improved in clearness by passing it through a flannel bag. In preparing sugar for sweetmeats. A pint of milk. for about ten minutes. cut them across. Four eggs. sifted. Cover the pan. or four and a half of home-made yeast. allow about half a pint of water to a pound of sugar. Let it bake slowly. and when done on one side. or six of home-made yeast. Three table-spoonfuls of the best brewer's yeast. Mix a tea-spoonful of salt with the flour. and make a deep hole in the middle. GENERAL DIRECTIONS. and pour on a ladle-full of batter. If boiled too short a time. You may ascertain when jelly is done. Stir the warm water into the yeast. by dropping a small spoonful into a glass of water. and knead each separately. and send them to table hot. Two pounds of flour. and set them to rise about an hour and a half. and beat all well together. and make its with a little more flour. add half a pint more of lukewarm water. Grease it. Then divide it into small pieces.

Mash them soft with a spoon. Put the juice and the sugar into your kettle. When cold. but not till they break. and quarter them. Boil them together twenty minutes. out of the pan. and pour it warm into your glasses. it requires more boiling. allow a pound of the best loaf-sugar. Tie it up with brandy paper when cold. with the sugar. with a pan under it. Put them into a jelly bag. tie it up with brandy paper. Jellies should never be allowed to get cold in the kettle. the sugar. pressing them down with the back of a spoon. RED CURRANT JELLY. and squeeze out the juice. they will lose their flavour. Tie it up with brandy paper. or bell-flower apples. The juice of black currants is so very thick. To each pint of juice. skimming it well. and pick them from the stalks. Boil them till they are soft. that it requires less sugar and less boiling than any other jelly. drain them. and the juice of two lemons. skimming all the while. Wash your currants. put them in a bag. Black currant jelly less. No others will make good jelly. and put to them as much water only. Red currant jelly may also be made in a very simple manner. wash and drain them. and boil them twenty minutes. blackberry. and as much lemon-peel as you choose. allowing a pound of sugar to a pound of currants. Boil it twenty minutes. but do not pare the quinces. Quince Jelly is made in the same manner. Take the jelly. and when cold. Quarter them only. Put them in a jelly-bag. Let them drain through the sieve into the pan. while warm. cover each glass with white paper dipped in brandy. it is sufficiently done. skimming them well. and become of a dark colour. by putting the currants whole into the kettle. and boil them about ten minutes. and squeeze out the juice.39 If it spreads and mixes with the water. Take it immediately from the kettle. Pick the currants from the stalks. set a deep dish or pan under it. and mash the apples with the hack of a spoon. and grape jelly may be made in the same manner. Put the apple-juice. and put it into your glasses. Pare. Lay them in a preserving kettle. Keep them in a cool place. and tie it down tight with another paper. Put the juice and sugar into a preserving kettle. APPLE JELLY. broken up. To every pint of juice. To every pint of juice. Take it immediately out of the kettle. allow three quarters of a pound of loaf-sugar. and squeeze it till all the juice is pressed out. Strawberry. core. as will cover them. GOOSEBERRY JELLY . Raspberry jelly requires more boiling than any other sort. Mash them with the back of a spoon. Put it warm into your glasses. Pour it warm into your glasses. This trial must be made after the jelly is cold. If it sticks in a lump to the bottom. Take the best pippin. If boiled too long. BLACK CURRANT JELLY. Then pour them into a sieve. raspberry. but not so hot as to break them. and the lemon-juice into the preserving kettle. allow a pound of loaf-sugar. Drain off the water through a colander. and with the same proportion of loaf-sugar. skimming carefully.

When all the juice is squeezed out. it is generally better (after the first boiling) to let it stand till next day before you put the sugar to it. PEACH JELLY Wipe the wool off your peaches. Pare and core some of the largest and finest pippins. Then pour them into your jelly bag. about ten minutes. tie them up with brandy paper. and boil them till they are tender. and boil them gently twenty minutes. Put them into a preserving kettle and cover them with the parings and a very little water. and boil them twenty minutes. Plum. Pick the grapes from the stems. Allow a pint of juice to a pound of sugar. and tie them up with brandy papers. take them out. or into round slices. measure it. Put the peaches and the kernels into a covered jar. [Footnote: The use of . Cut them into quarters. Put them in your preserving kettle. skimming carefully. and strain the liquor through a bag. and put them into a jelly bag to drain. Crack the stones. and green-gage jelly may be made in the same manner. Fill your glasses while the jelly is warm. Put the jelly warm into your glasses. Tie them up. Boil the juice and sugar together. In preserving fruit that is boiled first without the sugar. when cold. put them in a glass jar. Mash them with a spoon. PRESERVED QUINCES Pare and core your quinces. Allow a pound of loaf-sugar to a pint of juice. take them out.40 Cut the gooseberries in half. Put the juice and sugar into the preserving kettle. till all the juice is squeezed out. (which should be free-stones and not too ripe) and cut them in quarters. When the sugar seems to have completely penetrated them. skimming carefully. allow a pound of loaf-sugar. and break the kernels small. and when cold. with the kernels. Keep the water boiling round the jar till the gooseberries are soft. mash them with a spoon. Strain them through a jelly-bag. Put the jelly warm into your glasses. Take out the quinces. PRESERVED PIPPINS. skimming them well. Tie them up with brandy paper. Boil them ten minutes. Lay a large plate over them to keep in the steam. Then put in the quinces. and boil them twenty minutes. and pour the juice over them warm. or pot filled with boiling water. with brandy paper. Put the sugar and juice into a preserving kettle. Cranberry jelly is made in the same manner. and to a pint of juice. and cover them closely with a large plate. Put them in the preserving kettle. set them in boiling water. wash and drain them. and boil them twenty minutes. To every pint of liquor. which greatly improve the flavour. Put the sugar and juice into your kettle. allow a pound of loaf-sugar. GRAPE JELLY. and squeeze out the juice. carefully taking out the parts that are knotty and defective. Set the jar in an oven. skimming it well. (they must be green) and put them in a jar closely covered. and let them boil till they are soft.

weigh them. or both. Put the juice and sugar into the kettle with the peaches. as they will not keep long. When the peaches are done. and cover them closely. and skimmed it to a clear syrup. Take out the peaches and spread them on a large dish to cool. with fresh vine-leaves under and over them. (they must not be quite ripe. and boil them slowly half an hour. Pare them. When cold. When cold. Then put in the whole apples. Put the peaches. They may be flavoured either with lemon or cinnamon.] If you do not wish the juice to be very thick. into your preserving kettle. with only as much water as will dissolve it. PRESERVED PEACHES. Take the peaches out. called preserving kettles. only blanch the kernels and keep them whole. before you put them into the jars. with a very little water. or till they are quite soft. then put in your juice and fruit together. Then put in your fruit. and break them in pieces. before they are too ripe. Pare and core them. but let them simmer gently till they are yellow. Do not allow them to boil. Having boiled the sugar and water. Boil them till they are tender.] with some lemon-peel. Add a very little water. Boil it five minutes. PRESERVED CRAB APPLES Wash your fruit. Hang them over the fire till they are green. and all the apple-parings. and spread them on a large dish to cool.) and take am the stones. and strain it well. Large fruit will keep best in broad shallow stone pots. and a very little water. Put them again into the kettle. [Footnote: To preserve peaches whole. and to each pint allow a pound of loaf-sugar. skimming all the time. Pears may be done in the same way. Cover the bottom of your preserving kettle with grape leaves. measure the juice. Put in the apples. Strain the liquor through a bag or sieve. in all cases. and spread them on a large dish to cool. and take out the kernels. stick a kernel into the hole of every peach. into your jars. and add lemon juice to your taste. and allow a pound of loaf-sugar to a pound of crab-apples. Hang them over the fire. tie them up with brandy paper. and boil and skim it. skimming it well. brass and bell-metal having always been objectionable on account of the verdigris which collects in them. Put it into your kettle with a pound of loaf-sugar to each pint of juice. with the parings and kernels. do not put it on to boil with the sugar. and skim it well. either whole or cut in half. Take out the apples. If boiled too long. tie them up with brandy paper. Crack the stones. Put to the sugar just water enough to dissolve it. be entirely melted before it goes on the fire. and pour the warm liquor over them. The pears for preserving should be green. and boil them slowly half an hour. Poor the liquor into a bag. Take the largest and finest free-stone peaches. Take them out. and cut them in halves or in quarters. Take them out. and when quite cold. or till they are quite soft and clear. and cover them closely. Then proceed as above. Preserved apples are only intended for present use. but first boil the sugar alone. tie them up with brandy paper. Do not let them boil. and boil them till completely penetrated with the sugar. put it on the fire. Next day. and boil the apples till they are quite clear and soft. Let the sugar. Put them with the juice. put them into your jars. Weigh the plums and allow a . When it is all melted. taking care they do not burn. and be of a dark colour. with a very little water. PRESERVED PLUMS. Cut your plums in half. and pour the warm liquor over them. Boil them till they are tender. Put them in jars. they will look dull. pare them and thrust out the stones with a skewer.41 brass or bell-metal kettles is now most entirely superseded by the enamelled kettles of iron lined with china.

return them to the syrup. weigh them. All sorts of sweetmeats keep better in glasses. skimming it till quite clear. Put them in wide-mouthed bottles. and by degrees strew on the rest of the sugar. raspberries or currants. If you wish to do them whole. take them carefully out of the syrup. Put them warm into your jars or glasses. and cherries. and when cold. and boil them a little longer. Crack the stones. not letting the strawberries touch each other. Spread them to cool on large dishes. When opened for use. and renewing the coals. Boil it nearly ten minutes. (about half a pint of water to a pound of sugar) and set it on the fire in a preserving kettle. Then put in your cranberries. and tie them up. and to each pound allow a pound of loaf-sugar. Then put them in a preserving kettle over a slow fire. take out the kernels and break them in pieces. PRESERVED STRAWBERRIES. Repeat this several times. Put your plums into an earthen vessel that holds a gallon. that it may be quite clear before you put in your fruit. Cover them and set them on hot coals in the chimney corner. pour the juice over them warm. and of a fine colour. [Footnote: Plums for common use.42 pound of loaf-sugar to a pound of fruit.) and the seeds should be extracted from the grapes with the sharp point of a penknife. Then put in your plums with the liquor. currants. some white of egg very well beaten. Boil them fifteen or twenty minutes. PRESERVED CRANBERRIES Wash your cranberries. The stones must be taken from the cherries (which should be morellas. than in stone of earthen jars. Boil the plums and kernels very slowly for about fifteen minutes. Melt the sugar in as little water as will suffice to dissolve it. when cold. grapes. seal the corks. Done in this manner they will keep till the next spring. as exposure to the air spoils them. and skim it well. Gooseberries. . by adding to the dissolved sugar and water. To each pound of fruit allow a pound of loaf-sugar. Gooseberries. having first slit each plum with a knife. and when cool. (one at a time) while boiling. Boil it very hard. and tie them up with brandy paper. and boil them slowly. Let them stew for twelve hours or more. Then spread them on a large dish to cool. they should be tied up again immediately. allowing the white of one egg to each pound of sugar. Strew half of the sugar over the strawberries. Next day make your syrup. in a place that is cool and not damp. or the largest and best red cherries. with brandy paper. when cold. Keep the bottles in dry sand. Dissolve the sugar in a very little water. cherries and grapes may be done in the same manner. and let them stand in a cold place two or three hours. Weigh the strawberries after you have picked off the stems. and boil them fifteen minutes. in as little water as possible. till they are quite soft. Put them in jars. are very good done in molasses. To three quarts of plums put a pint of molasses. and skim them well. raspberries. and strain the liquor. require longer boiling than strawberries. Next day put them up in jars.] Syrups may be improved in clearness. occasionally stirring them. (about half a pint of water to a pound of sugar) and boil it a few minutes. skimming it well. which must be powdered.

and set it over the fire in a preserving-kettle. Mash the raspberries and put them with the sugar into your preserving kettle. Pour the syrup over them. before you put them into your jars. Cut slices from a fine high-coloured pumpkin. Put the pumpkin into your jars or glasses. this is a very fine sweetmeat. Pour the lemon-juice over it. spread it On a large dish. and boil them till they are clear and soft. APPENDIX. Have ready a sufficient number of fine lemons. six inches in length and an inch broad. All jams are made in the same manner. Tie it up with brandy paper. Tie them up with brandy paper. stir it. and let the pumpkin chips. PRESERVED PINE-APPLE. set all night. Put the pumpkin into a broad pan laying the sugar among it. for large fruit. pour the syrup over it. Dissolve the sugar in a very small quantity of water. The chips should be of an equal size.43 Common glass tumblers are very convenient for jellies. lest they break. Then put in it the pine-apple slices. Allow a pound of sugar to a pound of fruit. and cut the slices into chips about the thickness of a dollar. The taste of the pumpkin will be lost in that of the lemon and sugar. and the syrup is particularly pleasant. White jars are better than stone or earthen. RASPBERRY JAM. skimming it well. It may be laid on puff-paste shells. Let them cool in a large dish or pan. If properly done. Early in the morning put the whole into a preserving pan. Weigh them and allow to each pound of pumpkin chips. MISCELLANEOUS RECEIPTS. and strain the syrup through a bag. Pare your pine-apples. Boll it slowly for an hour skimming it well. Cover the pan. a pound of loaf-sugar. but not till it breaks. Allow a gill of juice to each pound of pumpkin. CONTENTS. It is eaten without cream. and preserved small fruit. Weigh the slices and to each pound allow a pound of loaf-sugar. sugar and lemon-juice. take out the pumpkin. Boil it ten minutes. after they are baked. and squeeze the juice into a bowl. You may if you choose. and cut them in thick slices. and tie it up with brandy paper. but not till they break. like preserved ginger. put some lemon-peel with it. and lay it aside. Cut the lemons in half. which you must do carefully. and boil all together (skimming it well) till the pumpkin becomes clear and crisp. pare off the yellow rind. cut in very small pieces. PRESERVED PUMPKIN. Half an hour's boiling (or a little more) is generally sufficient. It should have the appearance of lemon-candy. About half an hour (or perhaps less time) will suffice. A-la-mode Beef Chicken Pudding . When it is done.

A pound of the fat of bacon or corned pork. One table-spoonful of pepper. and mix well together all the ingredients that compose the seasoning. Two glasses of madeira wine. prepare it three days before it is wanted. \ chopped together A quarter of a pound of beef-suet. &c. Cut the fat of the bacon or pork into pieces about a quarter of an inch thick and two inches long. then a slip of the bacon pressed down hard and covered with more seasoning.\sufficient when powdered to make Two bunches of sweet basil. Chop the pot-herbs very fine.44 A boned Turkey Collared Pork Spiced Oysters Stewed Oysters Oyster Soup Fried Oysters Baked Oysters Oyster Patties Oyster Sauce Pickled Oysters Chicken Salad Lobster Salad Stewed Mushrooms Peach Cordial Cherry Bounce Raspberry Cordial Blackberry Cordial Ginger Beer Jelly Cake Rice Cakes for Breakfast Ground Rice Pudding Tomata Ketchup Yeast A-LA-MODE BEEF A pound of fresh beef weighing from eighteen to twenty pounds. The marrow from the bone of the beef. A large round of beef will be more tender than a small one. /make four table-spoonfuls of each. parsley. Half an ounce of mace. Chop the marrow and suet together. Two large bunches of sweet marjoram. Rub it all over on both sides with salt. Pound the spice. thyme. If your a-la-mode beef is to be eaten cold. Fasten up the opening with skewers. / Two bundles of pot herbs. Put first a little of the seasoning into each hole. \ Half an ounce of cloves } beaten to a powder. and tie the meat all round with tape. Two large nutmegs. Add the pepper and salt. / One table-spoonful of salt. Pick the sweet-marjoram and sweet-basil clean from the stalks. and rub the leaves to a powder. With a sharp knife make deep incisions all over the round of beef and very near each other. chopped fine. You must have at least four table-spoonfuls of each. small onions. Pour a little wine into each hole. Take out the bone. .

having a cover of batter at the top. A BONED TURKEY. set it in a covered oven. Then add the salt and pepper. of eight table-spoonfuls of sifted flour stirred gradually into a quart of milk. Three sixpenny loaves of stale bread. tape. Put them into a pot with two large spoonfuls of butter. then another layer of chicken. and let it cook till dinner-time next day. Two nutmegs. or more if it is a large round. Two bunches of sweet marjoram. and water enough to cover them. One pound of fresh butter. Stew them gently. and have two table-spoonfuls of sweet-marjoram and two of sweet basil. and coarse thread will be wanted. thyme. Then break an egg into the gravy which you have set away. What is left will make an excellent hash the next day. A large turkey. put it in to stew the evening before. If the round is very large. parsley. Rub the herbs to powder. CHICKEN PUDDING Cut up a pair of young chickens. and put the crusts in water to soften. Skewers. cover it. It will be much the better for lying all night in the seasoning.45 When you have thus stuffed the upper side of the beef. Four eggs. A table-spoonful of pepper. and bake or stew it gently for twelve hours at least. and pour over it some of the batter. / A table-spoonful of salt. It will be much improved by stewing it in lard. One bunch of pot-herbs. and when about half cooked. give it a boil. you will require a larger quantity of seasoning. Cut up a pound of butter in the pan of bread. and little onions. In the mean time. and so on till the dish is full. and let it set till next morning. pour over it some wine. Next day put a little water in the dish. and season them with pepper and salt and a little mace and nutmeg. and pound the spice. Put it in a deep baking dish. Grate the bread. Stir some wine and a beaten egg into the gravy. make a batter as if for a pudding. and then some more batter. and send it to table in a sauce-boat to eat with the pudding. Bake it till it is brown. needle. Put a layer of chicken in the bottom of a deep dish. and stick a large bunch of something green in the centre. or more of each if the turkey is very large. Two bunches of sweet basil. Let it remain all night in the oven. If brought to table cold. cover it all over with green parsley. turn it over and stuff in the same manner the under side. Pour off the gravy. If it is to be eaten hot at dinner. and mix all the . \ Half an ounce of cloves. and a very little salt. and reserve it to be served up separately. Then break them up small into the pan of crumbled bread. six eggs well beaten and added by degrees to the mixture. } pounded fine. Chop the pot-herbs. take them out and set them away to cool. A quarter of an ounce of mace.

A leg of fresh pork. . A sixpenny loaf of stale bread. so that it will look as if it had not been boned. Beat slightly four eggs. take the turkey by the neck. If you stuff it properly. give it a pull. Four table-spoonfuls of strong vinegar. \ powdered. next to the body. mix it with the crumbs. and bake it two hours. and the skeleton will come out entire from the flesh. Stuff it very hard. The flesh will then be a shapeless mass. A large fowl may be boned and stuffed in the same manner. Spread the seasoning thick all over the meat. and mix them with the seasoning and bread crumbs. take a sharp knife and. With a needle and thread mend or sew up any holes that may be found in the skin. loosen the flesh from the breast and back. not large. and skewer the turkey into its proper form. cut into the bread. and in the dish round it. beginning at the wings. Half a pound of butter. Two nutmegs. scraping it down as you go. squeeze it hard and proceed to stuff the turkey with it. Tie it round with tape and bake it three hours or more. After the turkey is drawn. Take the bone out of a leg of pork. Two table-spoonfuls of powdered sage. / A bunch of pot-herbs. and then the thighs. Make a gravy of the giblets chopped. Two eggs. A table-spoonful of black pepper.46 ingredients well together. SPICED OYSTERS. One table-spoonful of sweet basil. Next. sew up the breast. Take up a handful of the seasoning. and having softened the crust in water. it will again assume its natural shape. and mix them well with the grated bread and egg. / A quarter of an ounce of mace. carefully separate the flesh from the bone. and rub the meat well on both sides with salt. and enrich it with some wine and an egg. grated. put an egg and some wine into the gravy. Prepare all the other ingredients. \ Half an ounce of cloves. A table-spoonful of salt. Put it into a deep dish with a little water. When all the flesh is thus loosened. chopped small. Two table-spoonfuls of sweet marjoram. cut it down into round slices. as easily as you draw your hand out of a glove. If the turkey is to be eaten cold. drop spoonfuls of red currant jelly all over it. grated. and then from the thighs. } powdered. COLLARED PORK. It requires great care and patience to do it nicely. When all the stuffing is in. Then roll it up very tightly and tie it round with tape. Two hundred large fresh oysters. and avoid tearing or breaking the skin. When cold. Grate the bread. If eaten hot. A nutmeg. beginning at the wings.

Serve them up hot. Boiling them in the soup will shrivel them and destroy their taste. As much cayenne pepper as will lie on the point of a knife. and stir them to the bottom. Pepper to your taste. Set them in the stove. Sprinkle them every day with strong salt and water. Oysters in the shell may be kept all winter by laying them in a heap in the cellar. choose the largest and finest oysters. if they boil too long they will be hard. pepper to your taste. Take them off the fire several times. Having stirred this batter well. two table-spoonfuls of butter rolled in flour. When it boils. till they are of a light brown colour.47 Three dozen of cloves. Stir all well together. and a bunch of sweet marjoram and other pot-herbs. and a small quantity of beaten nutmeg and mace and a little salt. This will cook them sufficiently. and a little pepper and nutmeg. dip the toast in the liquor. A bunch of sweet herbs. and then pour it scalding hot over the dish of raw oysters. and fry them in lard. Cover them with matting or an old carpet. Boil the liquor with these ingredients. with their liquor. Beat some yolks of eggs and mix with them grated bread. adding a glass of white wine. take out the herbs. and then with Indian meal. Pour them directly out of the pitcher into a pan. FRIED OYSTERS For frying. A quart of rich milk. or indeed till next day. Open the oysters and strain the liquor. They must not be eaten till quite cold. Put to the liquor some grated stale bread. add a quart of rich milk-and as soon as it boils again. Eight blades of mace. put a smaller quantity of spice. into a large earthen pitcher. Put into it. with a saucer full of chopped celery. Have ready some slices of buttered toast with the crust cut off. As soon as they boil completely they are sufficiently done. Take the liquor of three pints of oysters. whole. keeping them covered. When the oysters are done. whole. Two tea-spoonfuls of salt if the oysters are fresh. and send them to table hot. rolled in flour. Put the oysters. A saucer full of chopped celery. or over a slow fire. and lay the pieces round the sides and in the bottom of a deep dish. . with the concave side upwards to hold in the liquor. Strain it. Two tea-spoonfuls of whole allspice. Add to them the vinegar and all the other ingredients. Two table-spoonfuls of butter. Take care not to do them too much. dip your oysters into it. Pour the oysters and liquor upon the toast. If you wish to keep them a week. OYSTER SOUP Three pints of large fresh oysters. and set them away to cool. or they will taste too much of it by setting so long. Let them be well covered. and set it on the fire. STEWED OYSTERS. and put in the oysters just before you send it to table.

Six table-spoonfuls of whole black pepper. take care of all the liquor. Cover the jar very tight. Two large cold fowls. Then pour it hot over the oysters. and the oysters will keep a long time. Two large heads. or four small ones. Bake them a very short time. put no salt to the liquor. and some thick cream or rich milk. and mixed with yolk of egg and spice. Make some rich puff-paste. a little butter. Half a pint of sweet oil. Then take them out. put the oysters in a close jar. PICKLED OYSTERS. If the oysters are salt. Eight blades of mace. As soon as they come to a boil. and give them one boil in it. A gill of mixed mustard. OYSTER PATTIES. Four hundred large fresh oysters. When cold. Butter a deep dish well. Put in half the oysters with a little mace and pepper. When cool. Cover them with crumbs and small bits of butter strewed over them. Stew some large fresh oysters with a few cloves. If they are salt. If the oysters are fresh. When quite cold. of fine celery. either boiled or roasted. When your oysters are opened. turn them out upon a large dish. pour in a little of the liquor. pepper. The yolks of nine hard-boiled eggs. Cover them as before with crumbs and butter. Grate a small loaf of stale-bread. mace. Then take the oysters out. Strain the liquor of the oysters and boil it. Put in your oysters and give them a boil. substitute a little water. OYSTER-SAUCE. a little mace and nutmeg. Eight spoonfuls of salt. some yolk of egg boiled hard and grated. and cover the sides and bottom with bread crumbs. and bake it in very small tin patty pans. Season them. and cover them. and set them away to cool. CHICKEN SALAD. lay two or three oysters in each shell of puff-paste. Then put in the remainder of the oysters. Boil the liquor with the salt. and let them lie in it about ten minutes. A small tea-spoonful of cayenne pepper. A pint of vinegar. You may cook them in the small scolloped dishes made for the purpose. A small tea-spoonful of salt. and pour the liquor over them. BAKED OR SCOLLOPED OYSTERS. vinegar and wine. Half a pint of vinegar.48 For grated bread. and put to the liquor three or four blades of mace. and as much of the oyster liquor as will cover them. some substitute crackers pounded to a powder. When they have stewed a little while. take them of the fire. take them out of the pan. . A pint of white wine. Add to it some melted butter.

keeping them well covered or the flavour will evaporate. and set it away. Season them with pepper and salt. Pare them. a tea-spoonful of cayenne. Crack about half the stones and save the kernels. Leave the remainder of the stones whole. Put the whole into a wide-mouthed demi-john. with a lump of fresh butter the size of an egg. Stir the eggs gradually into the stew. Put all the cherries and the cracked stones into a demi-john. STEWED MUSHROOMS. Cork it tightly. you must have lettuce instead of celery. such as come late in the season. have ready one or two beaten eggs. Extract all the meat from the shell. cayenne. half a pint of sweet oil. If the dressing is put on long before it is wanted. Five minutes before the salad is to be eaten pour the dressing over the chicken and celery. CHERRY BOUNCE. Take a peck of cling-stone peaches. and cut them from the stones. pour the dressing over the lobster and lettuce and mix it very well. and a tea-spoonful of salt. PEACH CORDIAL. Stir them for a long time. Mix all well together with a wooden spoon. Add three pounds of rock-sugar candy. Put them in a sauce-pan or skillet. Stone the morellas and crack the stones. For lobster salad. and it will be fit for use. Peel them and cut off the stems. and mix all well together. and send it to table in a covered dish. LOBSTER SALAD. and a peck of black hearts. vinegar. Take two large boiled lobsters. The longer they are stirred the better. Pour in two gallons of double-rectified whiskey. and cut it up into very small pieces. and set It away for three months: then bottle it. With the back of a wooden spoon. A few minutes before it is to be eaten. Put on the lid of the pan. with three pounds of loaf-sugar slightly pounded or beaten. Mix them with the oil. Take a peck of morella cherries. the salad will be tough and hard. and nearly equal to noyau. Make a dressing as for a chicken-salad. Cover them and set them away. with the yolks of nine hard-boiled eggs. Mix the chicken and celery well together. and salt. and sufficient cream or rich milk to cover them. and pour on them two gallons of double-rectified whiskey. in pieces not exceeding an inch in size. half a pint of vinegar. mustard. and are very juicy. Cork the demi-john. till they are thoroughly mixed and quite smooth. Cut the white part of the celery into pieces about an inch long.49 Cut the meat of the fowls from the bones. a gill of mustard. Take a quart of fresh mushrooms. add also the kernels. cover it. mash the yolks of eggs till they are a perfectly smooth paste. and stew the mushrooms about a quarter of an hour. Cut up the lettuce as small as possible. This salad is very excellent made of cold turkey instead of chicken. and in six months the . When you take them off the fire. When this dressing is sufficiently mixed. and mix them with the cut peaches. This cordial is as clear as water.

Bake as many of these cakes as you want. and . is a pleasant and cooling beverage in warm weather) is made exactly in the same manner as the cordial. Let the raspberries and sugar set till next day. Have ready a flat circular plate of tin. Mash the raspberries and strew the sugar over them. When it is to be eaten. After it has fermented. Put them into gill of cold soft water. white nonpareils should be used. Pour on it a large ladle-full of the batter. put them in a linen bag and squeeze out the juice. It will be ready in a few days. BLACKBERRY CORDIAL. Take twenty grains of cochineal powder. Put the sugar into a large preserving kettle. or in the oven of your stove. When cold. and stir them into the butter and sugar. two large lemons cut in slices. When it is all melted. and well greased with butter. which must be laid on your griddle. and twenty grains of powdered alum. and set it away for use. Stir together till very light. keeping them well covered. Take the ripest blackberries. and half a wine-glass of rose-water. two ounces of powdered ginger. Or you may ice it. JELLY CAKE. the better. RICE CAKES FOR BREAKFAST. then put them in a thin linen bag and squeeze out the juice with your hands. and bake it as you would a buck-wheat cake. only substituting the best white vinegar for the whiskey. and bottle it for use. and cork it up for use. looking like one large thick cake. mix with it a quarter of a pound of butter.50 cherry-bounce will be fit to pour off and bottle for use. To each quart of raspberries allow a pound of loaf-sugar. Early in the morning boil it very soft. mixed with water. Put into a kettle. When the liquor is nearly cold. Stir them well together. Put half a pound of rice in soak over night. or cracked it with the rolling-pin. To every quart of juice allow a pound of beaten loaf-sugar. Strain it through thin muslin. A very small quantity of this mixture will colour icing of a beautiful pink. When it is cold. Raspberry Vinegar (which. putting on the nonpareils or sugar-sand in such a manner as to mark out the cake in triangular divisions. It will be ready at once. Add a beaten nutmeg. To every pint of juice allow a quart of double-rectified whiskey.) half an ounce of cream of tartar. twenty grains of cream of tartar. Beat twelve eggs very light. two pounds of broken loaf-sugar. &c. and boil it very slowly till reduced to one half. and so on till you have a pile of five or six. Cork it well. COLOURING FOR ICING. laying each on a separate plate. and boil it to a thin jelly. and pour the juice on it. to every quart of juice allow a quart of brandy. Mash them. and one gallon of soft water. stir into it a large table-spoonful of the best yeast. set it on the fire.(or more if it is not very strong. cut it in three-cornered slices as you would a pie. Trim the edge nicely with a penknife. It will not require turning. Spread that also with jelly. and lay another upon it. GINGER BEER. alternately with a pound of sifted flour. taking care to have it of a good shape. stir it into a quart of milk. drain it from the water. and cover the top with powdered sugar. Then spread jelly or marmalade all over the top of each cake. having first pounded it slightly. RASPBERRY CORDIAL. With pink icing. half a pound of fresh butter and half a pound of powdered white sugar. but the older it is. Simmer them over a slow fire for half an hour. and set it away to cool. To make a red colouring for icing. bottle for use.

all of which are confirmed as Public Domain in the US unless a copyright notice is included. It will be much improved and keep longer. Season the liquor to your taste. even years after the official publication date. by putting into each bottle a tea-spoonful of pearl-ash. a little garlic. stirring it all the time. and let them boil twenty minutes. It will be fit for use in an hour. and pour half of it over the flour. Thus. Let the other half of the liquid stand till it is cool.txt Steve Schulze. Stir into it a large tea-cup full of good yeast. Butter them. omitting the whites of four. Set it away to get cold. Project Gutenberg eBooks are often created from several printed editions. Or you may bake it in saucers. leaving time for better editing. FINIS End of the Project Gutenberg EBook of Seventy-Five Receipts for Pastry Cakes. YEAST Have ready two quarts of boiling water. . and then pour it gradually into the pan of flour. some mace. Stir the egg and flour alternately into the rice and milk. we usually do not keep eBooks in compliance with any particular paper edition.txt VERSIONS based on separate sources get new LETTER. Pour them into a linen bag. Strain the liquor from the hops. TOMATA KETCHUP. and simmer them till they are quite soft. and sprinkle every layer with salt. mixing it well. svfvr10a.(brewer's yeast if you can get it. and cork it tightly. Let them stand in this state for twelve hours. bake it on the griddle in cakes about the size of a small dessert-plate. Charles Franks and the Online Distributed Proofreading Team. Add half a glass of rose-water. and a quarter of a pound of powdered sugar. with grated horse-radish. pour it into a pan and stir in a quarter of a pound of butter. Having beaten the whole very well. when cold. This file was produced from images generously made available by the Digital & Multimedia Center. Sift into a pan a pound and a half of flour. and Sweetmeats. Beat six eggs. and sift half a pint of flour. and send them to table hot. put in the mixture.txt or svfvr10. by Miss Leslie • END OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS *** This file should be named svfvr10. and a few cloves. Please be encouraged to tell us about any error or corrections. and squeeze the juice from them. Take five table-spoonfuls of ground rice and boil it in a quart of new milk. Boil it well with these ingredients--and.zip Corrected EDITIONS of our eBooks get a new NUMBER. and hake it of a pale brown. When it has boiled. GROUND RICE PUODIJVG. Put them in layers into a deep earthen pan. Then put them over the fire in a preserving kettle. Slice the tomatas. a nutmeg and half a pint of cream. stir them into the mixture alternately with the beaten egg. Then heat eight eggs. bottle it for use. and sprinkled with flour. Have ready a pound of dried currants well cleaned.51 add a very little salt. Butter a deep dish. with a grated nutmeg or a tea-spoonful of powdered cinnamon.) Put it immediately into bottles. We are now trying to release all our eBooks one year in advance of the official release dates. or half a glass of mixed wine and brandy. svfvr11. put into it a large handful of hops. Michigan State University Libraries.

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