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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.
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
and require more flour. After the paste is mixed. wetting it gradually with a little cold water. fold up the sheet of paste. or very cool room. it will not rise as well. and will eventually be tough when baked. pressing rather harder on the rolling-pin. and on a marble table. it should be put in a covered dish. Then stick it over with the remaining half of the butter in small pieces. flour your rolling-pin. or cut a small slit in the top. Fill the dish with the ingredients of which the pie is composed. In making the best puff-paste. if possible. and then fold over triangularly one corner of every notch. it will not have time to rise as high as it ought to do. Use the knife instead. and roll it out again. in which you must prick some holes. It is difficult to make puff-paste in the summer. it will be sticky. and the butter should be iced as it sets on the paste-board. and laid at equal distances. as their warmth will injure it. Then fold it up. Three quarters of a pound of butter--washed. With all these precautions to prevent its being heavy. than the small portion which you have laid aside for that purpose at the beginning. flour it slightly. and lay on the lid. Cut one half of the butter into the flour. Spread some flour on your paste-board. This will make one large pie or two small ones. according to the size of your pies. Roll it out into round sheets the size of your pie-plates. if too quick. Crimp the edges with a sharp knife. and trim the edge. COMMON PASTE FOR PIES. and cut it up as small as possible. or be in any respect as good as in cold weather.6 clammy. and kept covered with ice till you use it next day. MINCE PIES One pound and a half of boiled beef's heart. lay on your under crust. or fresh . take the lump of paste out of the pan. Sift the flour into a pan. If the butter is very fresh. after you give it the first rolling. A pound and a half of sifted flour. and cut it in half or in four. when all the butter is in. Always roll from you rather than to you. Cut the butter into two equal parts. unless in a cellar. Do not put your hands to it. The water should have ice in it. If you make the dough too soft at first. to beat it hard on both sides with the rolling-pin. Some think it makes common paste more crisp and light. Butter your pie-plates. and press lightly on the rolling-pin. and roll out the paste into a large sheet. and set in cold water till you are ready to give it the last rolling. The handsomest way of ornamenting the edge of a pie or pudding is to cut the rim in large square notches. be washed the night before. Mix it well with the flour. except at the last. Throw on a little flour. The butter should. try to avoid using more flour to sprinkle and roll with. by using too much water. Heap up the ingredients so that the pie will be highest in the middle. you may mix with the flour a salt-spoonful of salt.
One pound of currants. Bake the pies half an hour in a brisk oven. Wet the whole with the rose water and liquor. picked. and dried. Put it on. stoned and cut in half. and mix the fruit with the meat and suet. stoned and chopped. A table-spoonful of mixed cinnamon and mace. use part of a round of fresh beef. One wine-glass of rose-water. Two pounds of currants. Having prepared the currants. Roll out a sheet of paste. or a fresh tongue. Two pounds of beef suet. One quart of brandy. Make the paste. A glass of brandy. washed and dried. A quarter of a pound of sugar. 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. laying slips of citron on the top. and chop it as fine as possible. Fill it with mince-meat. and occasionally add more brandy to it. A glass of wine. Two nutmegs. Take the inside of the suet. for the lid of the pie. allowing for each pie. Two pounds of raisins. chopped fine. Set it in a dry. half a pound of butter and three quarters of a pound of sifted flour. weigh a pound and a half. One pound of beef suet chopped fine. Instead of the heart or tongue. core. Four pounds of pippin apples. Make it in the same manner as puff-paste. Two pounds of powdered sugar. and the grated peel and juice of the oranges. cool place. Prick holes in the lid. and mix all well together. weigh two pounds. add them to the other fruit. Mix the meat and suet together. Two grated nutmegs. but it will not be quite so rich. When it is cold. if you choose.7 tongue--chopped when cold. Keep your mince meat in a jar tightly covered. or. Put in the sugar and spice. chop it very fine. One quart of white wine. A pint of milk. Half a pound of citron. A salt-spoonful of salt. half a pound of flour and half a pound of bread. and crimp the edges with a knife. Pare. After you have taken off the skin and fat. Lay a sheet of paste all over a soup-plate. adding the salt. you may. and chop the apples. and then stone and chop the raisins. grated. PLUM PUDDING One pound of raisins. chopped. picked. cut in slips. Eight eggs. One pound of grated stale bread. You must prepare all your ingredients the day before (except beating the eggs) that in the morning you may . washed. Two large oranges. Parboil a beef's heart.
and notch the edges. as the pudding will require six hours to boil. Lay it in a pan and pour the mixture into the cloth. Dip your pudding-cloth. trim off the superfluous dough. and just large enough to cover the bottom. till they are quite smooth. Roll it out in a circular sheet.8 have nothing to do but to mix them. Stir the butter and sugar together. Put in the mixture with a spoon. then put to them half the milk and beat both together. A quarter of a pound of powdered white sugar. in a moderate oven. Before you send it to table. Three eggs. and then stir in. Mix the juice and rind together. The fruit must be well sprinkled with flour. with a stick or wooden spoon. Grate the yellow part of the rind of a small lemon. Next add the sugar by degrees. the grated rind of a large lemon or orange. LEMON PUDDING One small lemon. Put a quarter of a pound of powdered white sugar into a deep earthen pan. and lastly the remainder of the milk. gradually. Then cut the lemon in half. gradually. Stir very hard. Have ready a puff-paste made of five ounces of sifted flour. Beat the eggs very light. have ready some blanched sweet almonds cut in slips. the juice and grated rind of the lemon. Then stir the eggs. A quarter of a pound of fresh butter--washed. carefully taking out all the seeds. and a quarter of a pound of fresh butter for the paste. Butter the soup-plate very well. and as thick as a boiled custard. and edges of a soup-plate. Stir the whole very hard. add a little more grated bread or flour. and thicker towards the edges. shake it out and sprinkle it slightly with flour. the pudding will be hard and heavy. in boiling water. but do not allow it to melt or it will be heavy. with a smooth thin rind. Stir the whole mixture very well together. Five ounces of sifted flour. till it is perfectly light and of the consistence of cream. or with a sauce made of drawn butter. and beat them with an egg-beater or rods. to soften the butter. and cut up in it a quarter of a pound of the best fresh butter. If it is not thick enough. or both. Stick them all over the outside of the pudding. for a few minutes. Put the eggs in a shallow broad pan. Boil it six hours. thin in the centre. Then the suet and fruit alternately. It should be baked of a very light brown. A tea-spoonful of rose-water. mixed. and turn it carefully out of the cloth. and lay the paste in it. If the oven is too . and bake the pudding about half an hour. The pudding will be improved if you add to the other ingredients. wine and nutmeg. lest it sink to the bottom. Add the liquor and rose water by degrees. With a sharp knife. and squeeze the juice into the plate that contains the grated rind. Eat it with wine. A table-spoonful of white wine and brandy. allowing room for the pudding to swell. set the pan near the fire. into the pan of butter and sugar. The paste must be made with as little water as possible. sides. Stir in gradually the flour and grated bread. If the weather is very cold. Then add the spice and liquor. Tie it up carefully. or some slips of citron. If there is too much bread or flour. after all the ingredients are in. making it neat and even round the broad edge of the plate. and a quarter of a pound of fresh butter.
Half a tea-spoonful of rose-water. Bake it about half an hour. Have ready a puff-paste. This will cause them to yield a larger quantity of juice.9 hot. A table-spoonful of mixed wine and brandy. and squeeze the juice into a saucer or soup-plate. grate loaf-sugar over it. the liquor and rose-water. and add the liquor and rose-water gradually to them. Have ready a sheet of puff-paste made of five ounces of sifted flour. Before using lemons for any purpose. with a clean towel. One lime. A tea-spoonful of rose-water. Beat the eggs as light as possible. A quarter of a pound of fresh butter. and grate it very fine. Grate loaf-sugar over it. before you send it to table. the grated cocoa-nut. stirring hard all the time. Break up a cocoa-nut. taking out all the seeds. gradually. grated. Beat the whites only. the paste will not have time to rise well. and bake it in a moderate oven. the orange and lime. When the pudding is cool. The whites only of six eggs. into a soup-plate. and take the thin brown skin carefully off. and then wipe them dry. of six eggs. sufficient to cover the bottom. by degrees. sides. Wash all the pieces in cold water. and smooth thin rind. when cool. Stir the butter and sugar to a cream. Stir all well together. it will be clammy. If too cold. Add. and then by degrees. Three ounces and a half of fresh butter. A table-spoonful of wine and brandy mixed. and a quarter of a pound of fresh butter. and then stir them by degrees into the pan of butter and sugar. ORANGE PUDDING. with a knife. Weigh a quarter of a pound of cocoa-nut. COCOA-NUT PUDDING A quarter of a pound of cocoa-nut. till they stand alone on the rods. in a moderate oven. Grate the yellow rind of the orange and lime. Then stir all very well at the last. Trim and notch the edges. Put in the mixture. One large orange. ALMOND PUDDING. and edges of a soup-plate. Lay the paste in a buttered soup-plate. of a deep colour. . into the butter and sugar. A quarter of a pound of powdered white sugar. Afterwards. and then put in the mixture. about half an hour. A quarter of a pound of powdered white sugar. always roll them awhile with your hand on a table. Three eggs. sprinkle in. and then stir the beaten white of egg. Stir the butter and sugar to a cream. gradually. Grate loaf-sugar over it.
A quarter of a pound of powdered sugar. Grate loaf-sugar over it. and stir all together. Stir the almonds and white of eggs. Then put in the mixture. They must be made perfectly fine and smooth. Next. A gill of milk. and rose-water. Bake it about half an hour in a moderate oven. gradually. add to it half the beaten egg. Pick the currants very clean.10 Half a pound of sweet almonds. Wash them through a colander. lay them aside. Pound the bitter and sweet almonds alternately. A quarter of a pound of butter. Four eggs. A quarter of a pound of currants. a few drops of rose-water to prevent their oiling. and add to it. Blanch also the bitter almonds. Stir the butter and sugar to a cream. of six eggs. and boil both together till it becomes a curd. An ounce of blanched bitter almonds or peach-kernels. wine. When dry take out a few to scatter over the top of the cheesecake. Shell half a pound of sweet almonds. Then throw the grated bread on the curd. in a marble mortar. and bread off the fire and stir it. A tea-spoonful of rose-water. and then dry them on a dish before the fire. and prepare the spice. that they may be well mixed. As you blanch the almonds. stir in the remaining half of the egg. A tea-spoonful of mace. alternately. wipe them in a towel. A quarter of a pound of butter. and lay them on a plate. as you pound them. Beat the eggs very light. and then stir the whole well together. cinnamon. Pound them one at a time to a fine paste. A table-spoonful of mixed brandy and wine. which will be reduced to a quarter of a pound. A quarter of a pound of powdered white sugar. egg. pour more boiling water. As they get cool. . and are the better for being prepared the day before they are wanted for the pudding. which will make the skins peal off. adding. and nutmeg. Butter the plate. A table-spoonful of mixed brandy. wipe them dry in a clean towel. into the butter and sugar. when shelled and blanched. mixed. lay on the paste. till the almonds are all blanched. the liquor. When it comes to a boil. Then take the milk. and pour scalding water over them. trim and notch it. one by one. Then take them out. Stir the butter and sugar to a cream. gradually. throw them into a bowl of cold water. Boil the milk. Beat the whites of six eggs till they stand alone. Have ready a puff-paste sufficient for a soup-plate. and sprinkle the remainder of the currants with the flour. Grate the bread. The whites only. Two ounces of grated bread. stirring it frequently with a knife. A CHEESECAKE. into the butter and sugar.
Stew some pumpkin with as little water as possible. Do not sugar the top. Prepare the spice. and when they are cold. weigh a quarter of a pound. nutmeg. gradually. A quarter of a pound of powdered white sugar. nutmeg. or a pint of cream. Half a glass of wine and brandy mixed. A quarter of a pound of boiled sweet potato. the liquor and spice. gradually. Grate sugar over it. should be of a square shape. Half a pound of stewed pumpkin. A tea-spoonful of mixed spice. rose-water and spice. and cut in half. If baked in square patty-pans. Cut long slits in these flaps and turn them over. as the mixture will become heavy by standing. and pass it through a sieve. or in two small tin patty-pans. Before you put it into the oven.11 Add. for cheesecakes. and stir them into the butter and sugar. A quarter of a pound of fresh butter. till they are perfectly light. Three eggs. and rub it through a sieve. which should be made before you prepare the cheesecake. Stir all very hard together. Lastly. the spice and liquor. which. A quarter of a pound of fresh butter. by degrees. Pound the spice. weigh half a pound. to cream. You can. Have ready a puff-paste. A quarter of a pound of powdered white sugar. Three eggs. A half-glass of rose-water. Stir the sugar and butter to a cream. Spread puff-paste on a soup-plate. alternately with the sweet potato. Bake it half an hour in rather a quick oven. add to the currants a few raisins stoned. the currants. A tea-spoonful of mixed spice. . Half a glass of rose-water. Boil and peal some sweet potatoes. and bake it about half an hour in a moderate oven. allowing a smaller proportion of mace than of nutmeg and cinnamon. Add by degrees the liquor. if you choose. and press it till dry. When cold. PUMPKIN PUDDING. mace and cinnamon. mace and cinnamon. scatter the remainder of the currants over the top. Mash the sweet potato very smooth. Beat the eggs very light. Drain it in a colander. leave at each side a flap of paste in the shape of a half-circle. and butter. so that they will rest on the top of the mixture. Put in the mixture. stir in. SWEET POTATO PUDDING. Add to them. A glass of mixed wine and brandy. Stir together the sugar. You may bake it either in a soup-plate.
Do not sugar the top. and mash them with the back of a spoon. and pumpkin. Stir the other two ounces of sugar. in a soup-dish. and put in the mixture. Take two ounces more of sugar.12 Beat three eggs very light. and not long enough for the pieces to break and lose their shape. A table-spoonful of rose-water. and stir them into the butter and sugar. rose-water. Grate sugar over it when cool. GOOSEBERRY PUDDING. eggs. A nutmeg grated. A pint of stewed gooseberries. Instead of the butter. with all their juice. about half an hour in a moderate oven. Put in the mixture. BAKED APPLE PUDDING. allowing three quarters of a pound of butter to a pound and a half of flour. Cover a soup-plate with puff-paste. and lemon-peel. it in puff-paste. When cold. stir into it in turn the sugar. Two ounces of fresh butter. mash them fine with the back of a spoon. mix with them the nutmeg. and in too much water. in turn with the gooseberries and bread. with the butter or cream. Bake it in a moderate oven about half an hour. Bake. . you may boil a pint of milk or cream. and stir it to a cream with two ounces of butter. and two ounces of sugar. and bake it half an hour. FRUIT PIES. A quarter of a pound of powdered sugar. and when cold. Do not grate sugar over it. or two ounces of butter. Fruit pies for family use. Beat three eggs. and stir them into the butter and sugar alternately with the pumpkin. A tea-spoonful of grated lemon-peel. Put them in a colander to drain. Half a pint of cream. Stew the gooseberries till quite soft. and stir into them two ounces of sugar. A quarter of a pound of powdered sugar. If stewed too long. and then mix it gradually with the apple. When they are cold. Stew your apple in as little water as possible. Three eggs. they will lose their flavour. Two ounces of grated bread. Lay puff-paste in a soup plate. A pint of stewed apples. Grate very fine as much stale bread as will weigh two ounces. are generally made with common paste.
and round the edge. and are much improved by a little lemon peel. or have a slit cut in the middle. The yolks of six eggs boiled hard. The upper crust should be pricked with a fork. they should first be stewed in as little water as possible. but only till they are tender. Fruit pies with lids. Cherries also should be stoned. as they are very insipid when baked. Shells intended for sweetmeats. In making pies of juicy fruit. and put it on. mace and cinnamon. Drain off part of the liquor from the oysters. or without lids. to soften the crust. butter it and spread a rich paste over the sides. and season them with pepper. they should be warmed in the stove. and the fruit put into them before they go to table. If they have been baked the day before. should have loaf-sugar grated over them. Take a large round dish. and the grated bread. Apples. and as large and fine as possible. If stewed fruit is put in warm. and piled up in the middle. and the stones taken out. Stir them well with the seasoning. Replace the lid very carefully. should not be done till they break. salt and spice. Dried peaches. The juice will collect under the cup. A hundred large fresh oysters. Put them into a pan. A table-spoonful of pepper. and not run out at the edges or top of the pie. They should be fresh. The edges should be nicely crimped with a knife. Raspberry and apple-pies are much improved by taking off the lid. or more if small. and made very sweet. A tea-spoonful of salt. Salt oysters will not do for pies. or near the fire. and allowed to get quite cold before they are put into the pie. and pouring in a little cream just before they go to table. crimping the edges handsomely. and chopped fine with a knife or the edge of a spoon. dried apples. and red cherries only should be used for pies. before they are sent to table. the fruit should always be stewed first. Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it. Roll out the lid of the pie. must be baked empty. OYSTER PIE. They should then be drained in a colander. If green apples are used. If your pies are made in the form of shells. . and lay the fruit all round it. but not at the bottom. grated. Sweet apples are not good for pies. The fruit should be mixed with a sufficient quantity of sugar. should be cut in half. and seldom get thoroughly done. Strew over them the chopped egg and grated bread. it is a good way to set a small tea-cup on the bottom crust.13 Peaches and plums for pies. chopped fine. as the shells (which should be of puff paste) must not bake so long as covered pies. it will make the paste heavy. A table-spoonful of mixed spice. and make them taste fresh. or it will not be sufficiently done. stewed previous to baking. Apples should be cut into very thin slices. A large slice of stale-bread. nutmeg. Have ready the yolks of eggs. and cranberries should be stewed with a very little water. so as to make the pie highest in the centre.
make a tulip of paste. with pepper. grated bread. and lay them on the lid. Fresh oysters will greatly improve a beef-steak pie. They may be chopped if you choose. also.14 Take a small sheet of paste. If you put in the fat. and trim the edges. Spread over the meat. and season it to your taste. you can substitute for them pieces of bread. about as large. and a small piece of butter. and lay leaves of paste round it. cut it into a square and roll it up. Butter a deep dish. seasoned. generally. to make it juicy and tender. and so on till the dish is full and heaped up in the middle. it will make the gravy too greasy and strong. fat. if you choose. so. and stick the tulip in it. if you choose. sides. Put the oysters with their liquor and the seasoning. Put a layer of meat over the bottom-crust of your dish. Bake the pie in a quick oven. So also will mushrooms. A small quantity of mushroom ketchup is an improvement. Cut it with a sharp knife into the form of a double tulip. and stirring them frequently. salt. taking them off the fire. and. Pour in a little water. &c. Cover the pie with a sheet of paste. A pint of rich milk. a little nutmeg. into a pan. If you think the oysters will be too much done by baking them in the crust. Beat the meat well with the rolling-pin. having a layer of meat on the top. and spread a sheet of paste all over the bottom. take the lid neatly off (loosening it round the edge with a knife) take out the pieces of bread. a layer of potatoes. and skin. A pint of molasses. chopped very fine. . Lay the lid on again very carefully. Have ready some cold boiled potatoes sliced thin. Cover them closely. Four eggs. then another layer of meat. gristle. When the crust is baked. and then a layer of potatoes. and let them just come to a boil. Any meat pie may be made in a similar manner. INDIAN PUDDING. Cut away from your beef-steak all the bone. They must be put in small shells of puff-paste. and put in the oysters. as the palm of your hand. chopped egg. and. Notch it handsomely with a knife. Cut out eight large leaves of paste. A pound of beef-suet. BEEF-STEAK PIE. Make a slit in the centre of the upper crust. is a little minced onion. For oyster patties. as it cannot be skimmed. to keep up the lid of the pie. Cut the lean in small thin pieces. the oysters are prepared in the same manner. and stick it in the middle of the lid. and edge.
BATTER PUDDING. carefully dissolving all the lumps. stir them into it in turn with the bread and sugar. strain it. slightly broken. Do not send it to table hot. and set it away till quite cold. A little grated or chipped lemon-peel. Boil the milk with the cinnamon. or the pudding will be heavy and solid. Warm the milk and molasses. Dip the cloth in boiling water. Indian meal sufficient to make a thick batter. Stir the flour. Eight eggs. Add the lemon-peel. Six eggs. till it is time to send it to table. leaving room for it to swell. Put in the salt. Take a very thick pudding-cloth. A quart of milk. A quarter of a pound of grated stale bread. and eat it with butter and sugar. Pour into it the mixture and tie it up. . boiled with two or three sticks of cinnamon. RICE PUDDING. in turn with the suet and indian meal. A quarter of a pound of sugar. leaving room for the pudding to swell. When cold. and stir the whole well together. and stir them together. which when tied up will make the pudding of a round form. either whole or cut in pieces. Boil it three hours. Eight table-spoonfuls of sifted flour. and flour it slightly. pared. A square cloth. one hour. it is good cut in slices and fried. Boil it hard. One quart of milk. and add them by degrees to the milk and flour. Beat the eggs. into the milk. and flour it. Serve it up hot. or at least cool. A little grated lemon-peel. Apple Batter Pudding is made by pouring the batter over a dish of pippins. and if you choose. Take care not to put too much indian meal. Pour the mixture into it.15 A large tea-spoonful of powdered nutmeg and cinnamon. A salt-spoonful of salt. Serve it up with wine-sauce. and tie it up. and keep it in the pot. Grate as much crumb of stale bread as will weigh a quarter of a pound. and grate nutmeg over it when done. Baked puddings should never be eaten till they have become cold. Beat the eggs very light. Bake it. BREAD PUDDING. and sweetened. cored. a table spoonful of rosewater. Add the spice and lemon-peel and stir all very hard together. wine and nutmeg. Dip it in boiling water. and eat it with sauce made of drawn butter. Bake it in a buttered dish. gradually. is better than a bag. Shake it out. Beat the eggs. and when the milk is cold. and stir them gradually into the milk and molasses.
and then roll it out into a large thin sheet. Have ready some fruit sweetened to your taste. . dried peaches. Fold it up and roll it again. It should be eaten cold. and three quarters of a pound of butter. Six eggs. floured. Half a pint of milk. into the milk. they should be stewed. It must not be taken out of the pot till just before it is brought to table. and down the last side. Tie the pudding in a cloth and boil it. Drain it and set it away to get cold. gradually. roll it up. Bake it and grate nutmeg over the top. till you get the sheet of paste of an even square shape. and close the dough at both ends. Seven eggs. Beat the eggs very light. or quite cool. A half wine-glass of rose-water. A quarter of a pound of butter. Mix the suet at once with the flour. Add to them the spice and rose-water. and put into the pudding raw. Make a good common paste with a pound and a half of flour. or blackberries. (which must not be rolled out too thin. Fry them in lard. Put the butter and sugar together in a pan. If apples. Eat it with sugar. rosewater and lemon. FRITTERS. If cranberries. raspberries.] When you roll it out the last time. all over the sheet of paste. and made very sweet.16 A quarter of a pound of rice. or cream and milk. They are improved by stirring in a table-spoonful of yeast. BOSTON PUDDING. Then stir the eggs and the milk into the butter and sugar. they should be stewed in a very little water. chopped very fine. A salt-spoonful of salt. nutmeg and cinnamon. they should be mashed with sugar. A tea-spoonful of mixed spice. Eat them with wine and sugar. Spread the fruit very thick. cut off the edges. or damsons. A pint and a half of milk. Add the salt. Currants or raisins. Wash the rice. and stir them. gooseberries. Boil it till very soft. If currants. mace. [Footnote: Or three quarters of a pound of beef suet. knead it with cold water into a stiff dough. Sufficient flour to make a thick batter. and stir in flour enough to make a thick batter. and stirred in at the last. A quarter of a pound of sugar. will greatly improve it. and serve them up hot.) When it is covered all over with the fruit. and seasoned with nutmeg. Beat the eggs well and stir them gradually into the milk. alternately with the rice. and stir them till very light. drained.
and when the rice is quite soft. RICE CUSTARDS. of sixteen eggs. Put the custards into cups. . grate nutmeg over the top. A nutmeg. A table-spoonful of rose-water. stirred into the mixtures in which case use less flour. heaping it high. or in a large white dish. Put a spot of red nonpareils on the middle of the pile of icing. A quart of milk or cream. beaten all together till it stands alone. drain it. Boil the peach-leaves or kernels in the milk. broken in pieces. When it has boiled. half filled with water. and six drops of essence of lemon. and stir them gradually into the milk when it is quite cold. and the peach-leaves. broken in pieces. which must first be floured. Half a pound of rice. a large tea-spoonful of powdered loaf sugar. and set them in a baking pan. Set it away to get cold. or half an ounce of peach-kernels. A handful of peach-leaves. When baked. strain out the leaves or kernels. and stir them by degrees into the milk. spice. Beat the yolks of sixteen eggs very light. A quart of rich milk. and stir in the sugar. Half an ounce of cinnamon. The yoke only. the sugar. PLAIN CUSTARDS. more than eight whites will be required for the icing. Boil in the milk the cinnamon. As soon as it is cold. Butter some cups or a mould. or peach-kernels. Six ounces of powdered sugar. or half an ounce of peach-kernels. When cold. Six ounces of powdered white sugar. Boil the rice with the raisins or currants. to clear it from the cinnamon. and stir into it gradually. Eight yolks of eggs or six whole eggs. A nutmeg. broken in pieces. grate some nutmeg over each and ice them. Beat the eggs very light. A handful of peach-leaves. Eight eggs. and put it into them. &c. A quarter of a pound of powdered sugar. peach-leaves. broken in pieces. Bake it in cups. If the weather be damp. which must be quite cold or the eggs will make it curdle. Half a pound of raisins or currants. and set it away to cool. A large handful of peach-leaves or half an ounce of peach kernels or bitter almonds. When cool. strain it through a sieve. FINE CUSTARDS. and rose-water. A quart of rich milk.17 These are excellent with the addition of cold stewed apple. set it away to get cold. Pile up some of the icing on the top of each custard. or the eggs not new-laid. Make the icing of the whites of eight eggs.
taking it off frequently and stirring it hard. the egg and sugar. or more if you choose. and send up the remainder of the custard in a sauce-boat. set it away to cool. You may. with a very little powdered loaf-sugar. and a half a pint of cream. A nutmeg. ornament the lumps of rice. adding a little rose-water as you pound them. into a quart of milk. for several hours. The juice and grated peel of two lemons. Pour some of the boiled custard over it. Eight maccaroons. and sugar. Stir the wine into it. or kernels. Pound the sweet and bitter almonds to a smooth paste. or it will be lumpy and lose its flavour. lest it become a curd. in which an inch of washed rennet has been soaked. A quarter of a pound of powdered white sugar. As soon as it has come to a boil. A large glass of white wine. A pint of rich baked custard. Boil the milk with the cinnamon and peach-leaves. or on ice (if in summer) for two or three hours before you want to use it. till they become a firm curd. powdered. which should be in a broad dish. Then set them on ice. and pour the mixture into your custard-cups. and wipe it dry. Set the milk in a warm place. stir into it alternately. Turn out the rice from the cups or mould. (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. A TRIFLE. A quart of cream. till it becomes a firm curd. When done. to get all the salt off. COLD CUSTARDS. or. made of the yolks of eggs. CURDS AND WHEY. drained from the curd. is an excellent drink for invalids. cream. The whey.18 Beat the eggs well. . Take care not to boil it too long. Put it in a tea-cup. if you choose. A quart of new milk. grated. Then take out the rennet. and pour on it just enough of lukewarm water to cover it. into a deep dish. set it in a cool place. Let it set all night. Half a pint of white wine and Half a gill of brandy mixed. A quarter of a pound of loaf sugar. Mix together the milk. sugar. As soon as the curd is completely made. Two ounces of blanched sweet almonds. A glass of noyau. Take a small piece of rennet about two inches square. Then set it again on the fire. and nutmeg. pounded in a mortar. Set them in a warm place near the fire. Wash it very clean in cold water. Eat it with wine. A nutmeg. Four small sponge-cakes or Naples biscuit. take it off and strain it through a sieve. One ounce of blanched bitter almonds or peach-kernels. mixed. Heap the froth on the top of each lump of rice. or in a very cold place. Grate nutmeg over them. and stir the water in which it was soaked.
Six large table-spoonfuls of jelly. The cream which has dropped through the sieve into the dish. and lay it on the sieve to drain. Grate a nutmeg over them. between the custard and the frothed cream. Keep it in a cool place till you want to use it. take it off with a spoon. and squeeze the juice into a saucer. Put the jelly and white of egg into a pan. FLOATING ISLAND. and pile the cream on it. till it stands alone. all the ingredients. If you choose. Continue to do this till the bowl is full. When the custard is cold. The whites of four eggs. A quart of cream. Six whites of eggs. With a whisk or rods. and let the mixture remain untouched. that drains into the dish. When the cream is finished. unless you use slices of lemon. take it lightly off with a spoon. and beaten over again. heaping it high in the middle. poor it into the glass bowl upon the dissolved cakes. pile up the froth in the centre .19 Grate the yellow peels of the lemons. or two lemons cut in thin slices. Have ready the cream. till the cakes are dissolved in the liquor. must be poured into the pan. pile it up in the bowl. and beaten over again. When all the cream is converted into froth. Tea drops of strong essence of lemon. lay a little jelly in the bottom of each glass. you may ornament it with red and green nonpareils. and beat it together with a whisk. &c. and the juice and peel of the lemons. till it becomes a stiff froth and stands alone. set it in a cool place. and lay them in the bottom of a large glass bowl. If you choose. as you heap it in the bowl. making it highest in the middle. or small fruit preserved. must be poured back into the pan with the rest. A pint of cream. If you put it in glasses. As the froth rises. Mix together. and when the cream is ready. Half a pint of white wine. Have beside your pan a sieve (bottom upwards) with a large dish under it. a layer of fruit jelly. Then stir it a little. Just before you send it to table. As the froth rises. A quarter of a pound of powdered loaf-sugar. mix them with the almonds. or the juice of a large lemon. Mix the cream and sugar with a glass of noyau. and beat it with a whisk or rods. Add the wine and brandy. The cream. in a broad shallow dish. you can put in. You may ornament it with nonpareils. fill up the bowl with it. Break the sponge cake and maccaroons into small pieces. transfer the froth to a large glass or china bowl. WHIPT CREAM. in a broad pan. When the top of the sieve is full. 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. beat the cream to a strong froth.
ANOTHER KIND OF ICE-CREAM. One table-spoonful of flour. dip the tin in lukewarm water. ICE CREAM. Add the cream and the remainder of the milk. put the cream into them as soon as it has frozen in the tin. and turn out the cream. take out the cream. Or two ounces of sweet almonds and once ounce of bitter almonds. . Boil it. When it is all frozen. as it will very soon melt. Half a pound of powdered loaf sugar. Let them simmer two or three minutes. You may flavour a quart of ice-cream with two ounces of sweet almonds and one ounce of bitter almonds. wipe or wash the salt carefully from the outside. the almonds. Scrape the cream down with a spoon as it freezes round the edges of the tin. and pour them into the boiling milk. While the cream is freezing. taking care that none of the salt gets into the cream. You may heighten the colour of the red fruit. and when all is well mixed. One pound of loaf sugar. A quart and a half-pint of morning's milk. either the vanilla. A pint and a half of rich cream. which must be set in a tub filled with ice. Fill the tub with ice broken into very small pieces. A quart of rich cream. or the juice of a pint of mashed strawberries or raspberries. blanched and beaten in a mortar with a little rose-water to a smooth paste. Just before you want to use the cream. among which must be scattered a great deal of salt. while it is freezing. Having beaten the eggs well. Stir in the almonds gradually while the cream is freezing. Then stir in the sugar by degrees. Take half of the milk and put in the ingredient that is to flavour it. split into small pieces. strain it through a sieve. Two eggs. Or half a Vanilla bean. and fill your glasses. Then take the mixture off the fire and strain it through book-muslin into a pan. Put the cream into a broad pan. The juice of two large lemons. Set the moulds in a tub of ice and salt. first dipping the tin for a moment in warm water. stirring them all the time. and set it in a tub. or a pint of strawberries or raspberries. blanched and split into pieces. by degrees. Put it into a tin that has a close cover. but not till a few minutes before you want to use it. by a little cochineal. Two lemons. dip the moulds in lukewarm water. turn it out. take the moulds out of the tub. stir in gradually the lemon-juice. Squeeze the juice from the two lemons and stir it into the cream. If you wish to have it in moulds. stirring in gradually the sugar. When it is all frozen. add to them two table-spoonfuls of cold milk. and strew among the ice a large quantity of salt. or the grated rind of the lemons.20 of the cream. and put the whole into the tin freezer.
suspend it again. broken into lumps. as that will prevent its clearing. If it is not clear the first time it passes through the bag. pour the jelly back into the bag. and let it drip through into the dish. putting a clean dish under it every time. and set a while dish or a mould under it. In places where cream is not abundant. put it into a collender or sieve. Eight calf's feet. Tie the bag to the backs of two chairs. Have ready a large white flannel bag. and sometimes not for several hours. Stir the whole very well together. a pint of madeira wine. empty out all the ingredients. It will sometimes congeal immediately. particularly if the weather is warm and damp. If it does not drip freely. move the bag into a warmer place. slightly. The whites of six eggs. and throw them in also. Three lemons. must be stirred gradually in while the cream is freezing. If the . When the jelly has all dripped through the bag. A pint of white wine. Skim off the fat. pour it hot into the bag. It is. There should on no account be more than three quarts of water. Beat. Three quarts of water. Let the jelly stand till next day. if too much water has not been used. less easy and expeditious. and season it with the cinnamon slightly broken. If it is not firm at first. Set it on the fire. CALF'S-FEET JELLY. and melt it a little. into a broad pan or dish. Early next morning. Mix all well together. this receipt (though inferior in richness) will be found more economical than the preceding one. broken up. but do not stir it. three lemons cut in thin slices. Half a pound of loaf-sugar. It will be a firm jelly. however.21 If you wish to flavour it with strawberry or raspberry juice. wash the bag. If you wish it high-coloured. and half a pound of loaf-sugar. makes the jelly much firmer. and boil it hard five minutes. The day before you want to use the jelly. till the meat drops from the bone. set it in a cool place to congeal. and let the liquid drain from the meat. and if it has bolted long enough. the top wide. as that will make the jelly dull and cloudy. and then carefully scrape off the sediment from the bottom. put the jelly into a tin kettle. Half an ounce of cinnamon. as the skin being left on. boil the eight calf's-feet in three quarts of water. but not skinned. and is clear. or to the legs of a table. that. it will not become so afterwards when boiled with the other ingredients. When sufficiently done. and the bottom tapering to a point. and let it drip through again. that have been nicely singed. Endeavour to procure calf's-feet. put another white dish under-it. After the jelly has boiled five minutes. or covered tin pan. Take it off. Repeat this six or eight times. add two table-spoonfuls of French brandy. set it on the fire. the whites of six eggs (saving the egg-shell) and stir the whites into the jelly. Break up the egg-shells into very small pieces. Do not squeeze the bag. or till it is clear. like the lemon-juice.
prevent the cream from separating from the jelly. and boiled hard for five minutes. (that is. and put it into a tin or bell-metal kettle. Then clean it well from the sediment. When it is quite firm. and two ounces of sweet. Scrape. and stir it frequently till nearly cold. which perhaps it will not be till evening.22 weather is very cold you must take care not to let it freeze. Boil it hard for five minutes. Half a pound of loaf-sugar. and a large stick of cinnamon. Beat them in a mortar to a fine paste. A glass of wine. Set it in a cool place for three or four hours. sugar. If made with isinglass. while it is cooling in the bowl. if in summer. BLANCMANGE. Drain the liquid through a colander or sieve. in three or four hours. If you choose to make it without calf's feet. Freeze it as you would ice-cream. with a quart of cream. stirring them well in. Those ingredients must be all mixed together. to. you must either set the mould under the bag while it is dripping. This quantity of ingredients will make a quart of jelly when finished. The mixture must then be strained through a napkin. Ice jelly is made in the same manner. an ounce and a quarter) boiled with the other ingredients. with the addition of the grated rind of a large lemon. Four calf's-feet A pint and a half of thick cream. stirring it several times. A tea-spoonful of mace. stirring it very frequently with a spoon. and serve it up in glasses. Get four calf's-feet. and boil them in three quarts of water till all the meat drops off the bone. and then wet them with cold water. and mace. When it is perfectly congealed. piling it up very high. When the blancmange becomes very thick. if the weather is not too damp) put it into your moulds. set them an instant in hot water. and cinnamon. and add the wine and rose-water. or pour it from the dish into the mould while it is liquid. broken up. The more it is stirred the better. Stir it till it is cool. if possible some that have been singed. and skim it well. wipe them dry. only not so stiff. the cream. into a large bowl. and an ounce of bitter almonds. Let it stand till next morning to congeal. the wine. Wash your moulds. If you wish to make it with almonds. Turn it out on a glass dish. Then strain it through a linen cloth or napkin into a large bowl. and turn it out on glass or china plates. and half a glass of rose-water. When it has set in them till it is quite firm. If it inclines to stick to the moulds. loosen it carefully all round with a knife. Stir into it. and not skinned. and clean them well. take an ounce of blanched bitter almonds. you can substitute an ounce of the best and dearest isinglass (or. You may increase the seasoning. fill your glasses with it. When the mixture is ready to boil. add the almonds to it gradually.) according to your taste. It will then turn out easily. Set it in a cool place. you must use two ounces of sweet. Four calves-feet will be sufficient. lemon. (that is. Half a glass of rose-water. dip the mould for an instant in boiling water to loosen the jelly. beaten and sifted. but less than the above proportion will not be sufficient to flavour the jelly. pouring in occasionally a little rose-water. a glass of wine. In cool weather it may be made a day or two before it is wanted. Or you may stir them in. If you make it in a mould. It must then be . broken up.
the bottom and sides should be covered with sheets of paper. and when beaten near the fire or in warm dry weather. half a gill of noyau. and till they get so thick as to be of the consistence of boiled custard. They cut into handsomer slices. Before you cut an ice cake. Butter and sugar should be stirred till it looks like thick cream. If too warm. &c. When you lay them in the pans. may be baked in an earthen pan. For queen-cakes. Sponge cakes. scrape them with a knife or grater. The large knife with which you divide the cake. They are not sufficiently light till the surface looks smooth and level. omit the wine. become light soonest when new-laid. without any liquid at the bottom. as it burns very easily. that are as nearly perpendicular as possible. After the mixture is completed. Large Gingerbread. . cut the icing by itself with a small sharp penknife. If large cakes are baked in tin pans. This will enable you to spread on the icing more evenly. in which case. it will make the cakes heavy. it will be found very inconvenient to put on the icing. Should the cakes stick. set it in a cool place till all the cakes are baked. will crack and break the icing. and till it hangs from the rods or fork without dropping. and Almond cakes should be baked in pans that are as thin as possible. You may substitute for the almonds. CAKES. In rolling out cakes made of dough. if the cake slopes in towards the bottom. The paper must be well buttered. White of egg should always be beaten till it becomes a heap of stiff froth. Large cakes should be baked in tin or earthen pans with straight sides. Always be careful to butter your pans well. use as little flour as possible. Eggs. and till it stands up in the pan. If the cakes should get burnt. Tin pans or moulds. and if they are to be iced. as soon as they are cool. It should be kept cool. are best for cakes. they cannot be got out without breaking. So also may Black Cake or Pound Cake. Fill them but little more than half. Before you ice a cake dredge it all over with flour.23 put into the moulds. with a hollow tube in the middle. PART THE SECOND. In making cakes it is particularly necessary that the eggs should be well beaten. and then wipe the flour off. GENERAL DIRECTIONS. do not place them too close together. lest they run into each other. before the mixture is put in. the small tins of a round or oval shape are most convenient.
If the cakes are scorched by too hot a fire. scrape them well with a knife. or essence of lemon. Ten eggs. over the top of each queen-cake. by mixing with it a few drops of liquid cochineal. but not too near the fire. One tea-spoonful of mace and cinnamon. mixed. Strain it and cork it up in a small phial. Spread it evenly with a broad knife. Finally. but do not fill them to the top as the cakes will rise high in baking. which is prepared by boiling very slowly in an earthen or china vessel twenty grains of cochineal powder. Make an icing with the whites of three eggs. dip the cutter frequently in flour. One nutmeg. One pound of flour. [Footnote: In buying essence or oil of lemon. with the thumb and finger. the spice. and then a little flour. and twenty-four tea-spoonfuls of the best loaf-sugar. and beaten gradually into the white of egg. and sift it well. carefully. When the cakes are iced. (while the icing is quite wet) with red and green nonpareils. till the whole is in. or twelve drops of essence of lemon. so that when used. QUEEN CAKE. One pound of powdered white sugar. and wash or wipe them clean. put some of the mixture in each tin. sifted. ornamenting them. in a marble mortar. and cut the butter into it. Bake them in a quick oven. continuing all the time to beat the eggs. With a spoon. Add by degrees. if you have room for them in the oven. and twenty grains of powdered alum. twenty grains of cream of tartar. Stir into the butter and sugar a little of the beaten egg. One pound of fresh butter--washed. till very light. Take about two dozen little tins. Put the sugar into a deep earthen pan. Half a glass of rose-water. beaten or grated.] POUND CAKE. Stir them together. to prevent its slicking. Fourteen ounces of sifted flour. Rub them very well with fresh butter. all dissolved in a gill of soft water. do not scrape off the burnt parts till they have grown cold.24 When you are cutting them out. powdered. Flavour it with a tea-spoonful of rose-water or eight drops of essence of lemon. put in the rose-water. a little egg and a little flour. it being much the strongest and best. stirred in at the last. [Footnote: You may colour icing of a fine pink. they will shrink a little from the sides of the tins. as that will cause the icing to crack. about a quarter of an hour. and so on alternately. When they are done. it is generally very weak. When it looks greenish. One wine-glass of wine and brandy. . or more. and stirring the mixture very hard. and boiled till reduced to one half.] Stir the whole very hard at the last. or fine sugar-sand. Beat the eggs in a broad shallow pan. endeavour to get that which is white. a little at a time. Before you fill your tins again. Pound the spice to a fine powder. set them in a warm place to dry. till they are perfectly smooth and thick. and then the liquor. Pink icing should be ornamented with white nonpareils. beaten till it stands alone. dropped on. mixed. a double or treble quantity is necessary.
and to the heat of the fire. Butter a large tin pan. powdered. take off the lid. While the last icing is wet. OR PLUM CAKE. One pound of flour sifted. A nutmeg. for near ten minutes. Put on the first icing soon after the cake is taken out of the oven. Half a glass of wine \ Half a glass of brandy }mixed. and cut the butter into it. Two pounds of currants. gradually. dredge the cake all over with flour. . in small pieces. Two pounds of the best raisins. One pound of powdered white sugar. Then withdraw the coals (if baked in a dutch oven). Half a glass of rose-water / Twelve drops of essence of lemon. and nutmeg together. Before you put the icing on a large cake. it will shrink from she sides of the pan. Sift the flour in a broad pan. and white. When you think it is nearly done. and let the cake remain in the oven to cool gradually. ornament it with coloured sugar-sand or nonpareils. for two. by degrees. set the pan near the fire for a few minutes. When quite done. with a wooden stick. or three. powdered and sifted. or wooden bowl. Stir the butter and sugar together. If the stick come out clean and dry. Put the mixture into it as evenly as possible. Add. till they are very light. or four hours. the cake is almost baked. stirring all the time. mace. and of the consistence of boiled custard. They must be beaten till they are thick and smooth. Ten eggs.) and when all is in. Pour the liquor and rose-water. Stir the egg and flour alternately into the butter and sugar. the cake will be heavy. Pound the spice and sift it. and the butter hard.25 One pound of white sugar. You may ice it either warm or cold. One pound of fresh butter. Mix the cinnamon. in proportion to its thickness. this will make the icing stick on better--If you have sufficient time. One pound of fresh butter. stir the whole mixture very hard. a handful of flour. mace and cinnamon. There should be twice as much cinnamon as mace. thrust a twig or wooden skewer into it. or a cake mould with an open tube rising from the middle. and look like cream. Sift the powdered sugar into a large deep pan. Bake it in a moderate oven. Beat the eggs in a broad shallow pan with a wood egg-beater or whisk. into the butter and sugar. BLACK CAKE. Two table-spoonfuls of mixed spice. down to the bottom. the appearance of the cake will be much improved by icing it twice. If the weather is very cold. and cease making a noise. A table-spoonful of mixed mace and cinnamon. Twelve eggs. and about two spoonfuls of the egg (which you must continue to beat all the time. but if the butter is too warm. and then wipe the flour off. and the second the next day when the first is perfectly dry. the essence of lemon and spice.
draining them through a colander. Mix also the liquor and rose-water in a tumbler or cup. to dry. 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. and continue to beat some time after the sugar is all in. Stir in. Ten ounces of sifted flour. Having stoned the raisins. having a layer of the mixture at the top. Put it in small tins. A pound of loaf sugar. Stir them into the butter and sugar. Pound the spice. Pick the currants very clean. which must not be cut too small. the cake will be tough. Sift it. well buttered. and. Beat very hard. and so on till it is all in. cut them in half. Stir the whole as hard as possible. the spice and essence of lemon. Cover the bottom and sides of a large tin or earthen pan. Beat the eggs as light as possible.26 Two nutmegs powdered. with sheets of white paper well buttered. sprinkle them well with sifted flour. It should be baked as fast as possible. Beat the sugar. Wipe them in a towel. Add gradually the spice and liquor. This cake is always best baked in a baker's oven. mixed. Stir very hard. in proportion to its thickness. placing the dish in a slanting position. to prevent their sinking to the bottom of the cake. and mix the mace. Spread them out on a large dish. Then. a little at a time. Next put a layer of the mixture. Beat the eggs as light as possible. by degrees. Cut the citron in slips. and wash them. Twelve drops of essence of lemon. for ten minutes after the ingredients are in. If the flour is stirred in too hard. stirring round the mixture very slowly with a knife. and will require four or five hours. when all are done. Fill the small tins about half full. powdered and sifted. It must be done lightly and gently. As soon as the flour is all in. Eggs for sponge or almond cakes require more beating than for any other purpose. and set them near the fire. the better for sponge-cake. as setting will injure it. and cut the butter into it. No sort of sugar but loaf will make light sponge-cake. nutmeg. Sift the flour into a broad dish. into the eggs. and then a layer of citron. Stir the raisins and currants alternately into the mixture. dried near the fire. or in one large tin pan. A large glass of wine \ A large glass of brandy }mixed together. put in the flour. before you set them in the oven. gradually. or till it gets quite cold. [Footnote: After this cake is done. allowing twice as much cinnamon as mace. or in the hot sun. cinnamon together. A grated nutmeg. if the weather is too cold for it to mix easily. however light it may have been before it went into the oven. Half a glass of rose-water / A pound of citron. Twelve eggs. Then spread on it some of the citron. When the currants are dry. taking care that they are well floured. or it will be tough and heavy. by degrees. A tea-spoonful of powdered cinnamon and mace. and put into it some of the mixture.] Ice it the next day. Sift the sugar into a deep earthen pan. The thinner the pans. Warm it near the fire. particularly at the bottom. alternately with the flour. Stir the butter and sugar to a cream. It is of all cakes the . begin to bake it. sprinkle them also with flour. Sponge-cake requires a very quick oven. so that the top of the mixture will be covered with bubbles. SPONGE CAKE.
Stir-half the whites of the eggs into the yolks and sugar. and mixed gently together before the sugar is beaten into them. ten minutes is generally sufficient. Bake it according to the thickness. When the icing is dry. Two table-spoonfuls of rose-water. Add the sugar. and then add the rose-water. beating it in very hard. gradually. it is a sign that the oven is too slow. the whites first. Some think that sponge-cakes and almond cakes are lighter. Take two ounces of shelled bitter almonds or peach-kernels. the cakes should be spread on a sieve to cool. and set immediately in a quick oven.27 most liable to be spoiled in baking. then wipe them dry. Beat in the almonds. mark it in small squares with a knife. cutting through the icing very carefully with a penknife. For small cakes. and stir in one half. which must be rather hotter at the bottom than at the top. with nonpareils dropped on in borders. Then the other half of the white of egg. ALMOND CAKE Two ounces of blanched bitter almonds. If they get very much out of shape in baking. Make an icing with the whites of three eggs. and ornament it while wet. and pound them one by one in a mortar. and then the yolks. If you allow the oven to get slack. Divide the flour into two equal parts. FRENCH ALMOND CAKE. round each square of the cake. the whites should be beaten till they stand alone. putting the yolks in one pan and the whites in another. and then the remainder of the flour very lightly. sifted and dried. Scald them in hot water. Ten eggs. A large cake of twelve eggs. cut the cake in squares. Butter a large square tin pan. If baked in one large cake. it should be iced. Beat them separately as light as possible. Fourteen eggs. Or you may cat it in squares first. pounded very fine. Three ounces of shelled bitter almonds. Break ten eggs. till they are quite fine and smooth. Six ounces of shelled sweet almonds. slowly and lightly. One pound of loaf sugar. and as you peel them. When the cake is cool. should be baked at least an hour in a quick oven. When taken out of the tins. or one made of paste-board which will be better. throw them into a bowl of cold water. . and eight drops of essence of lemon. twenty-four tea-spoonfuls of loaf-sugar. Seven ounces of flour. till it bubbles on the top. Put in the mixture. dried near the fire. Three ounces of sifted flour. or peach-kernels. powdered and sifted. Then by degrees. when the yolks and whites of the eggs are beaten in separate pans. the cake will be spoiled. One pound of powdered loaf-sugar. to the yolks. If done separately from the yolks. Cover it with icing. and then ice and ornament each square separately.
by scalding them in hot water. nutmeg. Bake them about eight or ten minutes in a . and ornament it with nonpareils. than at the bottom. A large tea-spoonful of mixed spice. MACCAROONS. in a mortar. till they are perfectly smooth. and taking up a lump of the mixture with a knife. Prepare them. Pound them. by degrees. Next. if too thin. When done. beat it in very hard. as they can be used in cakes. and mix the sweet and bitter together. continuing to beat for some time after they are all in. Half a pound of shelled sweet almonds. as you make them up. thick-shelled almonds. in case of their spreading. roll it on your hand with the flour into a small round ball. Put them in a bowl of cold water. buttered. add to them. If you find your almonds not sufficient. a spoonful at a time. Beat the whites of three eggs till they stand alone. when you take them out. These almond cakes are generally baked in a turban-shaped mould. it will be heavy. set it on a sieve to cool. Hard. beat in. to the yolks. by degrees. prepare a few more. Then put in the essence of lemon. A quarter of a pound of shelled bitter almonds. have ready an iron or tin pan. The oven must on no account be hotter at the top. into separate pans. [Footnote: While pounding the almonds. and wipe them dry. Butter a large tin mould or pan. Blanch the almonds. puddings and custards. gradually. Bitter almonds and peach-kernels can always be purchased with the shells off. still beating very hard. as possible. Lastly. Put the sugar. and should therefore never be bought for cakes or puddings. A tea-spoonful of rose-water. A pound of almonds in the shells (if the shells are soft and thin. Pound and sift your spice. gradually. put some flour in the palm of your hand.) will generally yield half a pound when shelled. Blanch and pound your almonds. the whites of the eggs. one at a time. do them. in spots or sprigs. beating it in very hard. the powdered sugar. The mixture must be like a soft dough. it will run out of shape. and put in. the day before you make the maccaroons. Beat the whites till they stand alone. if you can. mace and cinnamon. gradually. stir in the flour. Ice it. It makes them much lighter. The whites of three eggs. When it is all well mixed and stirred. and then the yolks till they are very thick. the almonds. the rose-water and spice. Families should always save their peach-kernels. and lay the maccaroons in it. Then stir in. and the nonpareils put on. Place them about two inches apart. as slowly and lightly.28 Twelve drops of essence of lemon. Twenty-four large tea-spoonfuls of powdered loaf-sugar. pour in occasionally a little rose-water. if possible the day before the cake is made. Put the cake in and bake it in a very quick oven. the almonds.] Put the whites and yolks of the eggs. Add. seldom yield much more than a quarter of a pound. if too thick. very gradually. an hour or more according to its thickness. beat them very smooth. and stir them in. Mix the sweet and bitter almonds together.
they will be heavy. at once. Half a pound of butter. Half a pound of powdered loaf-sugar. put a larger proportion of spice. not too close together. take out the dough. a portion of the dough. and knead each separately. substituting for the pounded almonds half a pound of finely-grated cocoa-nut. Three eggs. and baked a few minutes. if too little. and laid gently into an iron or tin pan. Bake them a few minutes in a moderate oven. and lay the cakes in it. Half a pound of powdered white sugar. Take up with your knife. mixing it well with a knife. They should rise high in the middle. and then add the spice and rose-water.29 moderate oven. into long shin rolls. they will entirely lose their flavour. Three table-spoonfuls of carraway seeds. and grate loaf-sugar over them when cool. If you have no rose-water. into the pan of flour. not too close to each other. Twelve drops of essence of lemon. curled up into rings. or more if the essence is weak. If too much baked. they should be baked of a pale brown colour. as they spread in baking. add enough of cold water to make it a stiff dough. You may. A pound of flour. Bake them in a quick oven about five minutes. till they are very slightly coloured. Do not roll them out too thin. One pound of the best loaf sugar. Sift the flour into a broad pan.] APEES. KISSES. if you choose. then put them all together. If too much baked. powdered and sifted. and pour in the liquor by degrees. They are very fine. but not brown. and cut up the butter in it. JUMBLES. buttered. They mast be made into small round balls with a little flour laid on the palm of the hand. and lay it on the board. Spread some flour on your pasteboard. and knead the whole in one lump. The whites of four eggs. Spread some flour on your paste-board. Cut it out in round cakes. Beat the eggs very light. and a table-spoon of rose-water mixed. Stir the sugar and butter to a cream. Add the carraways. Stir the whole very hard. Cut it into small pieces. A tea-spoonful of mixed mace and cinnamon. sifted. substitute six or seven drops of strong essence of lemon. and knead it very well with your hands. which must be cut into equal lengths. with the edge of a tumbler. they will lose their flavour. . A table-spoonful of rose-water. Throw them. [Footnote: Cocoa-nut cakes may be made in a similar manner. grated. and flour your hands well. Half a glass of wine. the butter and sugar. sifted. and spice. Butter an iron pan. A tea-cup of currant jelly. all at once. Put in. or a tin of that size. Half a pound of flour. Roll it lightly with your hands. Half a pound of butter. A tea-spoonful of beaten cinnamon and mace. and crack on the surface. sugar. A nutmeg grated. with a knife. Roll it out in a sheet about a quarter of an inch thick. A nutmeg.
till the two bottoms stick fast together. having first poured off the beer or thin part from the top. sifted. and set aside to sprinkle in at the last. so as to form one ball or oval. sifted into a pan. In making buns. Half a pound of powdered white sugar. bake it in a moderate oven. at equal distances. Set them in a cool open. stir the yeast well before you put it in. and mix the milk and butter with them. Six ounces of fresh butter. by degrees. so as to cover it entirely. they are done. and is covered with bubbles. A large tea-spoonful of powdered mace and cinnamon. It will probably not be light in less than five hours. or if you prefer it. cut up the butter. mixed in the above manner. Beat the eggs very light. and put in the mixture. Lay a wet sheet of paper on the bottom of a square tin pan. gradually. with the following ingredients. and grate loaf-sugar over them. You may. and set it away to cool. Buns may be made in a plainer way. If your yeast is not good. A grated nutmeg. so as to make the kisses of a round smooth shape. and set it on the stove or near the fire to warm. do not attempt to make buns with it. into a deep plate. Drop on it. Three quarters of a pound of flour. Add the sugar gradually. Add the yeast. a tea-spoonful at a time. Add the essence of lemon. If the sugar is not stirred in slowly. When it is quite cool. and as soon as they are coloured. and set it aside. then pour all into the pan of flour. [Footnote: It is better to put a little of the beaten white of egg and sugar at first under the currant jelly. Put in the spice. and dry them in a cool oven. Stir all well together. When the butter is very soft. if it is not very strong and fresh. as they will never be light. Two wine-glasses and a half of rich milk. and set it near the fire to rise. This quantity will make twelve or fifteen buns. butter a square iron pan. well floured. stir it all through the milk with a knife. if you choose. Sift half a pound of flour into a broad pan. Then. a small tea-spoonful of stiff currant jelly. Then take them out and place them two bottoms together. of which an increased quantity will be necessary. and stirred in at the last. and the rose-water. sifted in a plate.30 Beat the whites of four eggs till they stand alone. in small square tins. bake them separately. and sift a quarter of a pound. cut it in squares. They are best the day they are baked. pile some of the beaten white of egg and sugar. a little at a time. about a quarter of an hour or more in proportion to its thickness. . all at once.] With a large spoon. Then heat in. Put the milk into a soup-plate. but do not let it get too hot. When it is risen very high. and beat the whole very hard. SPANISH BUNS. eight drops of essence of lemon. A wine-glass and a half of the best yeast. Cover it with a cloth. sprinkle in the renaming quarter of a pound of flour. separately. Stir the whole very hard. on each lump of jelly. the buns will be heavy. Four eggs. A table-spoonful of rose-water. A quarter of a pound of flour. Drop on the mixture as evenly as possible. Half a pound of flour. with a knife. Lay them lightly on sieve. the sugar. adding to the baiter half a pound of currants or chopped raisins.
and lastly the yeast.--and a tea-spoonful of cinnamon. One nutmeg. and knead it well. Stir all well. well beaten. CUP CAKE. then the egg. One pint of powdered sugar. Spread some flour on your paste-board: lay the dough on it. Half a cup of powdered allspice and cloves. Stir the butter and sugar to a cream. Beat the eggs very light. A quarter of a pound of fresh butter. lay the cakes in it. sifted. Add the spice and liquor. Cut up the butter in the milk. Warm also the molasses. Half a cup of ginger. alternately. Three wine-glasses of milk. Eight eggs. The same of fresh butter. Stir the meal and eggs. and set them in a warm place to rise. When they are quite light. A table-spoonful of rose-water. A wine-glass and a half of the best yeast. Stir all well together with a knife. A quarter of a pound of butter. Two large tea-cups full of molasses. and warm them slightly. but not to melt it entirely. A tea-spoonful of powdered cinnamon. Cut up the butter in the milk. and stir it into the milk and . and half a pint of wheat-flour. Three wine-glasses of milk. A wine-glass and a half of the best yeast. Prick the tops with a fork. and warm them a little. INDIAN POUND CAKE. Half a pound of butter. cut up. One pint of Indian meal. Butter an iron pan. Half a glass of mixed wine and brandy. into the butter and sugar. Beat your egg. grated. Sift your flour into a pan. One egg. This cake should be eaten while fresh.31 Three eggs. and warmed in the milk. A quarter of a pound of powdered sugar. bake them in a moderate oven. Five eggs. Then divide it into small pieces of an equal size. and bake it in a moderate oven. then the rose-water and spice. A quarter of a pound of powdered sugar. One cup of rich milk. and knead each piece into a little thick round cake. so as to soften the butter. RUSK. put in the mixture. Five cups of flour sifted. pour the milk and butter into your pan of flour. Butter a tin pan. The same of brown sugar rolled fine. One pound of flour sifted.
One pound of butter.32 butter: then stir in. stir it gradually into the mixture. Knead it very well. A tablespoon of mixed spice. Stir all well with a knife. and stir them into the mixture alternately with the flour. and cut in half. Half a pint of milk. One pound of currants. and pour it into the mixture. If done too much. Bake them a very pale brown. When quite light. Half a pint of milk. Half a pint of the best brewer's yeast. mix them with the butter and milk. Then put them all together. and set in a warm place for five or six hours to rise. and lay the cakes in them. mace. and stir in the sugar gradually. and knead each piece separately. the sugar. and bake the cakes in a moderate oven. stoned. Two pounds of sifted flour. about half an inch thick. nearly fill them with the mixture. Four table-spoonfuls of carraway seeds. and roll it out into sheets. Butter small tins. Add the sugar and carraway seeds. on both sides. After you have beaten the eggs. Flour your paste-board. Divide it into eight or ten pieces. LOAF CAKE. Lastly. and then the milk. and lay the dough on it. Cut up the butter in the milk. Having poured off the thin part from the top. Beat the eggs very light. till it becomes a lump of dough. Three pounds of flour. Half a glass of brandy. Have ready the fruit. and cinnamon. and stir the whole very hard. and stir the whole into the pan of flour. if the yeast is not very strong. bake it in a moderate oven. gradually. . or more. One pound of fresh butter. which must be well floured. put in the pearl-ash. Two table-spoonfuls of brandy. and put the cake into it. and mix it thoroughly. nutmeg. then stir it together. Four eggs. stir the yeast. Half a glass of wine. setting aside half a pound to sprinkle in at the last. Add the spice and liquor. washed and dried. Cover it. One pound of powdered sugar. A small tea-spoonful of pearl-ash dissolved in water. Butter a large tin pan. and warm it till the butter is quite soft. Cut them out into round cakes with the edge of a tumbler. Cut the dough in half. Butter iron pans. Beat the sheets of dough very hard. and set it away to cool. sifted. and set it away to get cool. with the rolling-pin. they will lose their taste. and knead them very well in one lump. A pound and a half of powdered sugar. Cut the butter into the flour. Pour in the brandy. SUGAR BISCUITS. One pound of raisins. Add the ginger and other spice. Then sprinkle in the remainder of the flour. It must not be made too warm.
Two pounds of flour. Half an ounce of cinnamon. They will probably be light in an hour. and pour the milk and butter into it. Stick the tops of them with a fork. Cut up the butter in the flour. will continue perfectly good for several months. Lastly the yeast. sifted Half a pint of milk. Beat each cake on both sides. Mix all well together with a knife. Cut it out with a tin. or cup. powdered and sifted. Cut the butter into the milk. and beat it very hard on both sides with the rolling-pin. Prick them. sifted. with a fork. Two eggs. Throw some flour on the paste-board. and knead them into round balls. Six wine-glasses of milk. put the lump of dough on it. and knead it very hard. put them in a moderate oven and bake them. Twelve dozen grains of allspice. Sift the flour into a pan. A salt-spoonful of salt. Flour your paste-board. powdered and sifted Six dozen cloves. sifted. or more. and bake them of a light brown in a slow oven. Cut up the butter in the flour. Two ounces of ginger. Half a pound of butter. When they are quite light. GINGERBREAD NUTS Two pounds of flour. Two pounds of flour. Beat the eggs. or three of good home-made yeast. dissolved in a little vinegar. or cold water. and mix it with the ginger and other spice. Wet the whole with the molasses. Put them in buttered pans. and . Wet it to a stiff dough with the milk or water. A half tea-spoonful of pearl-ash or salaeratus. and put the salt to it. and knead it very well. They are best when quite fresh. into small round thick cakes. MILK BISCUITS. Lay them in buttered pans and set them to rise. Half a pound of butter. Roll it out into a large thick sheet. Mix it well with a knife. One pound of fresh butter. Then cut the dough in small pieces. Two wine-glasses of the best brewer's yeast. if it is not very strong. and pour them in also. BUTTER BISCUITS. closely covered from the air. powdered and sifted. One quart of sugar-house molasses. or near the fire. Beat it a long time. take the dough out of the pan. with the rolling-pin. and warm it slightly on the top of the stove.33 These cakes kept in a stone jar.
Stir the butter and sugar to a cream. gradually. Stir it very hard for a long lime. Having dissolved the pearl-ash in a little vinegar. You can. The juice and grated peel of two large lemons. Four table-spoonfuls of ginger. Add the ginger and other spice. a little more sifted flour. till it is quite light. A pint of sugar-house molasses A pound and a half of flour. taking a very small piece of the dough. and touching each other. powdered and sifted. You may. take out small portions of the dough. take the dough (a large handful at a time) and knead it in separate cakes. &c. Cut the butter into the flour. Then add the dissolved pearl-ash or salaeratus. and stir all well together. as gingerbread is more liable to burn than any other cake. Beat the eggs very well. and rolling it into a little round ball. not hot enough to burn them. scrape off with a knife. if you choose. Put them carefully in buttered pans. or less if it is strong. and cut it out in little cakes. Three dozen grains of allspice. ovals. circles. A tea-cup full of ginger. roll it out in two even sheets. shape the gingerbread nuts. A pint of molasses. Pour the molasses. If they should get scorched. Then put all together. stir it with the milk and molasses alternately into the other ingredients. Stir the whole very hard. Lay them in buttered pans. COMMON GINGERBREAD. taking care they do not scorch. Add the ginger. and cut it in squares when cold. and bake them in a moderate oven. about half an inch thick. or you may bake it all in one. One pound of fresh butter. cut out the dough with tins. in one large lump. about the size of a cent. into the butter and sugar. if you choose. Two pounds and a half of flour. Half a pound of brown sugar. and bake them in a moderate oven. before you put the cakes away. A small tea-spoonful of pearl-ash. or grater. Two large sticks of cinnamon. Then curl up the rolls into round cakes. or lay them in straight lengths or sticks side by side. powdered and sifted. or twist two rolls together. add. by putting flour in your hand. sifted. and make it with your hand into long rolls. A pint of milk. all the burnt parts. at once. stirring all the time. with a very small tin.34 stir all well together with a knife. Half a pound of fresh butter. If the mixture appears to be too thin. and put in the lemon at the . A little pearl-ash or salaeratus. Put some flour on your paste-board. Cut the lump in half. in the shape of hearts. Three dozen of cloves. powered and sifted. LAFAYETTE GINGERBREAD Five eggs. Put in the egg and flour alternately. and knead It very hard for a long time. Throw some flour on your paste-board.
sifted. One pound of powdered white sugar. Beat the eggs very light. in a moderate oven. One glass of brandy. Six eggs. a little at a time. when there is enough. Bake it two hours or more. well floured to prevent their sinking. as in a few days it becomes very hard and stale. . and add to it gradually. alternately. Or you may bake it in small cakes. You may substitute for the lemon. or seven if they are small. One grated nutmeg. stir it till very light. Stir the sugar and butter to a cream. It is better stir the pearl-ash in. CRULLERS. gradually. and stir the whole very hard. Two pounds of flour. but should not be kept long. the milk. and a pound of currants. will give it an unpleasant taste. [Footnote: If the pearl-ash is strong. the spice and liquor. Six eggs. One pound of sifted flour. dissolved in a little vinegar. and stir them into the butter and sugar. Take care that it do not burn. If not thick. Half a pound of butter. an hour or an hour and a half will be sufficient. Add.] Too much pearl-ash. The pearl-ash will give it a dark colour. Flour the fruit well. and you can tell by the taste of the mixture. Half a glass of rose-water. Dissolve the pearl-ash in vinegar. some raisins and currants. or little tins. or a thick tin or iron one. If you use pearl-ash. and stir it in at the last. A grated nutmeg. Bake it in a moderate oven. A tea-spoonful of powdered cinnamon. Three quarters of a pound of powdered white sugar. This is the finest of all gingerbread. Its lightness will be much improved by a small tea-spoonful of pearl-ash dissolved in a tea-spoonful of vinegar. and put in the mixture. you must omit the lemon. with the flour. and stirred lightly in at the last. half a tea-spoonful will be sufficient. and it will continue moist and fresh for two weeks. When the whole is mixed. Butter an earthen pan. and put the gingerbread in it. stoned and cut in half. Half a pint of milk. or less even will do. and keep it from the air. an hour or more. Half a pound of butter. as its taste will be entirely destroyed by the pearl-ash. A DOVER CAKE. well washed and dried. according to its thickness.35 last. Wrap it in a thick cloth. A half tea-spoonful of pearl-ash. Butter a large tin pan. It will be much improved by a pound of raisins.
Cover it. Roll it out into a large square sheet. about half an inch thick. they can be made an inch thick. Cut it into small pieces. A table-spoonful of rose-water. Spread some flour on your paste-board. Beat the eggs and pour them into the pan of flour. Three quarters of a pound of butter. Take a jagging-iron. or rather boiled. Twist them up in various forms. A table-spoonful of rose-water. (half a tea-cup or two wine-glasses full. A quarter of a pound of butter. and grate loaf-sugar over them. DOUGH-NUTS. and fry them in lard. Three pounds of sifted flour. turning them with a knife and fork. &c. Cut up the butter in the flour. and taken out with a skimmer that has holes in it. and cut the dough into long narrow slips. If you have not one. with the best brown sugar. spice. spread them on a large dish to cool. Beat the eggs very light. If the eggs and rose-water are not found sufficient to wet it. When quite light. A pound and a half of flour. Mix the dough very well with a knife. . and taking care that both sides are equally done. sifted. and rose-water. Grate loaf sugar over them when done. When sufficiently fried. A pint and a half of milk. so as not to break them. and mix the whole into a dough. A pint of milk. Add the rose water. in a deep iron pot. They should be done in a large quantity of lard. Crullers may be made in a plainer way. A tea-spoonful of powdered cinnamon. and pour them into the mixture. A quarter of a pound of powdered white sugar. A grated nutmeg. or. a sharp knife. They can be fried. and knead the whole in one lump. and fry them of a light brown. and knead it very well. and held on the skimmer till the lard drains from them. Add the sugar. A pound of powdered sugar. Four eggs. run it along the sheet.36 A tea-spoonful of powdered cinnamon.) and without spice or rose-water. so as to make it a soft dough. cut it in diamonds with a jagging-iron or a sharp knife. If for family use. Have ready an iron pan with melted lard. Put all the pieces together. and knead each separately. Add the yeast. add a very little cold water. take the dough out of the pan. Six eggs.) and then stir in the milk by degrees. and set it to rise. Lay the crullers lightly in it. (rolled very fine. Half a large tea-cup full of best brewer's yeast. WAFFLES. Cut the butter into the flour. add the sugar and spice. and mix them well together.
do not cut them with a knife. and add to them the salt. well beaten. Warm the milk and butter together. lay them on a plate in two piles. / Two table-spoonfuls of fresh brewer's yeast. and set it to rise. by turning the iron. Shut the iron tight. and set it to rise four or five hours. Beat the eggs very light and stir them into the milk and butter. spread them out separately on a clean napkin. and bake the waffle on both sides. and your muffin rings. When brown on one side. and you want the cakes for breakfast. }mixed. When it is quite light. letting it set afterwards at least half an hour. and stir them into the mixture. by putting three pints of cold water or cold milk into a pan. Heat your waffle-iron. gradually. Cutting them while hot will make them heavy. as it is not necessary to set it to rise. Beat the eggs well. When you split them to put on the butter. A quart of milk. INDIAN BATTER CAKES. SOFT MUFFINS. and lastly. As the waffles are baked.] . stirring them well. A tea-spoonful of salt. buttering them. Stir in. and gradually sifting into it (stirring all the time) a quart of indian meal mixed with half a pint of wheat-flour. and pour on it a ladle-full of the batter. and then put into it the yeast and salt. Or if the weather is cold. Grease your baking-iron. and pour the batter into them. about three hours. Cover the mixture. Make the milk quite warm. \ A handful of wheat flour sifted.37 A tea-spoonful of powdered cinnamon. Set the rings on the iron. gradually stir in the flour and indian meal. Cover the batter. grease your baking-iron. and sprinkling each with beaten cinnamon. and pour them into the butter and milk. Bake them a light brown. in a warm place. the remainder of the flour. This will take off the acid. When enough are done for a plate-full. sufficient flour to make a thick batter. Stir it very hard. Two large table-spoonfuls of brewer's yeast or four made of home-made yeast. Then stir in the yeast. A tea-spoonful of salt. and it may be baked immediately. then grease it well. so that it becomes a thick batter. A quart of sifted indian meal. Warm the milk slightly. and a small spoonful of salt. A quart of milk. [Footnote: Indian batter cakes may be made in a plain and expeditious way. and pour in some of the butter. turn the cake on the other. Should you find it sour in the morning. or four of home-made yeast. Two ounces of butter. but pull them open With your hands. Sprinkle in half the flour. gradually. Beat the eggs. Stir in the sugar. and stir it into the batter. Cut up the butter in it and stir it a little. you may mix the batter late the night before. dissolve a small tea-spoonful of pearl-ash in as much water as will cover it. Five eggs. Enough of sifted flour to make a stiff batter. and add the spice. Three eggs. Then. by degrees.
If sweetmeats are boiled too long. and stir into it the flour so as to make a stiff batter. When it is light. and make its with a little more flour. If boiled too short a time. sifted. before you put it on the fire. Two tea-spoonfuls of salt. and pour it into the hole in the flour. Three pints of flour. Make them into round cakes or rolls. Stir it with a spoon just enough to make a thin batter. Two pounds of flour. Have your baking-iron hot. or four and a half of home-made yeast. Cover the pan closely and set it to rise near the fire. by dropping a small spoonful into a glass of water.38 FLANNEL CAKES OR CRUMPETS. Stir the warm water into the yeast. Then divide it into small pieces. and make a deep hole in the middle. or six of home-made yeast. Mix a tea-spoonful of salt with the flour. and sprinkle some flour over the top. and pour on a ladle-full of batter. Let it bake slowly. cut them across. ROLLS. A pint of milk. Butter the cakes. Knead it very well for ten minutes. Add the eggs and yeast to the batter. and knead each separately. If you boil the sugar before you add the fruit to it. into a dough. If it is too stiff. and set it in a warm place for several hours. and send them to table hot. allow about half a pint of water to a pound of sugar. Cover the pan. and when done on one side. In preparing sugar for sweetmeats. it will be improved in clearness by passing it through a flannel bag. Cover them. let them remain in the oven. You may ascertain when jelly is done. Four eggs. Four table-spoonfuls of the best brewer's yeast. Grease it. . add a little more warm milk. when quite light. and stir them into the yeast. and beat all well together. Then warm the milk. If you dissolve it in water. and when done. for about ten minutes. they lose their flavour and become of a dark colour. let it be entirely dissolved. they will not keep well. all the time it is boiling. and set the pan before the fire. add half a pint more of lukewarm water. Bake them. Skim off the brown scum. turn it on the other. Beat the eggs very light. PART THE THIRD SWEETMEATS. Half a pint more of warm water. Three table-spoonfuls of the best brewer's yeast. sifted. and a little more flour to mix in before the kneading. Mix the salt with the flour. and set them to rise about an hour and a half. Bake it. without the lid. GENERAL DIRECTIONS.
and boil them about ten minutes. This trial must be made after the jelly is cold. Keep them in a cool place. Pour it warm into your glasses. Boil it twenty minutes. and squeeze out the juice. and put to them as much water only. To every pint of juice. Raspberry jelly requires more boiling than any other sort. pressing them down with the back of a spoon. skimming them well. skimming it well. they will lose their flavour. allow three quarters of a pound of loaf-sugar. BLACK CURRANT JELLY. Then pour them into a sieve. or bell-flower apples. as will cover them. Put them into a jelly bag. Pare. Put the juice and the sugar into your kettle. it requires more boiling. Mash them with the back of a spoon. and when cold. Quince Jelly is made in the same manner. Put them in a jelly-bag. by putting the currants whole into the kettle. and mash the apples with the hack of a spoon. Drain off the water through a colander. drain them. broken up. raspberry. it is sufficiently done. that it requires less sugar and less boiling than any other jelly. Quarter them only. Boil them together twenty minutes. core. and put it into your glasses. Black currant jelly less. and the juice of two lemons.39 If it spreads and mixes with the water. the sugar. No others will make good jelly. with a pan under it. skimming carefully. and as much lemon-peel as you choose. Strawberry. and become of a dark colour. Let them drain through the sieve into the pan. Put the juice and sugar into a preserving kettle. tie it up with brandy paper. blackberry. allow a pound of loaf-sugar. If boiled too long. but not till they break. Tie it up with brandy paper. Mash them soft with a spoon. APPLE JELLY. and grape jelly may be made in the same manner. When cold. with the sugar. Take it immediately from the kettle. Wash your currants. but do not pare the quinces. Put it warm into your glasses. Put the apple-juice. To every pint of juice. Boil them till they are soft. and boil them twenty minutes. Take the jelly. If it sticks in a lump to the bottom. Lay them in a preserving kettle. allowing a pound of sugar to a pound of currants. RED CURRANT JELLY. Take it immediately out of the kettle. wash and drain them. and squeeze it till all the juice is pressed out. and the lemon-juice into the preserving kettle. Tie it up with brandy paper when cold. and with the same proportion of loaf-sugar. Red currant jelly may also be made in a very simple manner. Pick the currants from the stalks. cover each glass with white paper dipped in brandy. and squeeze out the juice. and pour it warm into your glasses. set a deep dish or pan under it. To each pint of juice. The juice of black currants is so very thick. GOOSEBERRY JELLY . while warm. put them in a bag. and pick them from the stalks. and tie it down tight with another paper. Jellies should never be allowed to get cold in the kettle. but not so hot as to break them. allow a pound of the best loaf-sugar. Take the best pippin. and quarter them. out of the pan. skimming all the while.
Put the peaches and the kernels into a covered jar. skimming carefully. Boil the juice and sugar together. Allow a pound of loaf-sugar to a pint of juice. Put the juice and sugar into the preserving kettle. In preserving fruit that is boiled first without the sugar. (they must be green) and put them in a jar closely covered. [Footnote: The use of . Put the jelly warm into your glasses. and when cold. with brandy paper. skimming them well. till all the juice is squeezed out. Boil them ten minutes. Plum. (which should be free-stones and not too ripe) and cut them in quarters. When all the juice is squeezed out. Lay a large plate over them to keep in the steam. Cranberry jelly is made in the same manner. Put the jelly warm into your glasses. Tie them up with brandy paper. Then put in the quinces. or pot filled with boiling water. and boil them twenty minutes. mash them with a spoon. Put the sugar and juice into a preserving kettle. and pour the juice over them warm. Set the jar in an oven. and to a pint of juice. and boil them twenty minutes. Cut them into quarters. with the kernels. allow a pound of loaf-sugar. Strain them through a jelly-bag. allow a pound of loaf-sugar. take them out.40 Cut the gooseberries in half. Mash them with a spoon. measure it. it is generally better (after the first boiling) to let it stand till next day before you put the sugar to it. When the sugar seems to have completely penetrated them. PRESERVED QUINCES Pare and core your quinces. set them in boiling water. Tie them up. put them in a glass jar. and strain the liquor through a bag. Crack the stones. PEACH JELLY Wipe the wool off your peaches. Pare and core some of the largest and finest pippins. wash and drain them. and cover them closely with a large plate. Fill your glasses while the jelly is warm. Put the sugar and juice into your kettle. GRAPE JELLY. which greatly improve the flavour. when cold. Pick the grapes from the stems. Put them in your preserving kettle. skimming it well. Take out the quinces. carefully taking out the parts that are knotty and defective. Put them in the preserving kettle. tie them up with brandy paper. and boil them gently twenty minutes. skimming carefully. about ten minutes. and squeeze out the juice. and let them boil till they are soft. and put them into a jelly bag to drain. take them out. To every pint of liquor. Then pour them into your jelly bag. PRESERVED PIPPINS. Allow a pint of juice to a pound of sugar. and green-gage jelly may be made in the same manner. and tie them up with brandy papers. and break the kernels small. or into round slices. and boil them till they are tender. Keep the water boiling round the jar till the gooseberries are soft. Put them into a preserving kettle and cover them with the parings and a very little water. and boil them twenty minutes.
measure the juice. with a very little water. called preserving kettles. Cover the bottom of your preserving kettle with grape leaves. Then put in your fruit.] If you do not wish the juice to be very thick. Put the peaches. The pears for preserving should be green. do not put it on to boil with the sugar. and all the apple-parings. and boil them slowly half an hour. and spread them on a large dish to cool. [Footnote: To preserve peaches whole. Take out the peaches and spread them on a large dish to cool. brass and bell-metal having always been objectionable on account of the verdigris which collects in them. only blanch the kernels and keep them whole. and pour the warm liquor over them. tie them up with brandy paper. and skimmed it to a clear syrup. and spread them on a large dish to cool. tie them up with brandy paper. When cold. and cut them in halves or in quarters. Put them with the juice. and a very little water. and skim it well. weigh them. Boil them till they are tender. Next day. and boil them till completely penetrated with the sugar. with a very little water. Preserved apples are only intended for present use. Put them in jars. Pare them. they will look dull. Take them out. Do not allow them to boil. Poor the liquor into a bag. but first boil the sugar alone. Boil it five minutes. When cold. and add lemon juice to your taste. They may be flavoured either with lemon or cinnamon. Then put in the whole apples. Add a very little water. stick a kernel into the hole of every peach. before you put them into the jars. skimming all the time. Pears may be done in the same way. When the peaches are done. or till they are quite soft and clear. Put in the apples. (they must not be quite ripe.] with some lemon-peel.41 brass or bell-metal kettles is now most entirely superseded by the enamelled kettles of iron lined with china. PRESERVED PLUMS. Weigh the plums and allow a . Take the largest and finest free-stone peaches. PRESERVED PEACHES. with fresh vine-leaves under and over them. PRESERVED CRAB APPLES Wash your fruit. and boil and skim it. with the parings and kernels. or till they are quite soft. into your jars. and allow a pound of loaf-sugar to a pound of crab-apples. as they will not keep long. If boiled too long. Boil them till they are tender. and boil them slowly half an hour. Cut your plums in half. but let them simmer gently till they are yellow. When it is all melted. put them into your jars. Having boiled the sugar and water. Strain the liquor through a bag or sieve. and to each pint allow a pound of loaf-sugar. or both. Put the juice and sugar into the kettle with the peaches. Take out the apples. and cover them closely. tie them up with brandy paper. either whole or cut in half. Hang them over the fire till they are green. and boil the apples till they are quite clear and soft. Large fruit will keep best in broad shallow stone pots. Let the sugar. Put to the sugar just water enough to dissolve it. Hang them over the fire.) and take am the stones. Then proceed as above. pare them and thrust out the stones with a skewer. and be of a dark colour. and strain it well. with only as much water as will dissolve it. Pare and core them. Take them out. and pour the warm liquor over them. skimming it well. into your preserving kettle. and break them in pieces. Put it into your kettle with a pound of loaf-sugar to each pint of juice. then put in your juice and fruit together. and cover them closely. before they are too ripe. put it on the fire. Take the peaches out. be entirely melted before it goes on the fire. taking care they do not burn. and when quite cold. Crack the stones. Do not let them boil. Put them again into the kettle. and take out the kernels. in all cases.
Boil it nearly ten minutes. Put them in wide-mouthed bottles. having first slit each plum with a knife. Next day put them up in jars. Boil it very hard. Cover them and set them on hot coals in the chimney corner. Gooseberries. or the largest and best red cherries. as exposure to the air spoils them. Gooseberries. weigh them. and to each pound allow a pound of loaf-sugar.42 pound of loaf-sugar to a pound of fruit. All sorts of sweetmeats keep better in glasses. Put them in jars. Weigh the strawberries after you have picked off the stems. Boil them fifteen or twenty minutes. are very good done in molasses. take out the kernels and break them in pieces. and cherries. (one at a time) while boiling. PRESERVED CRANBERRIES Wash your cranberries. Dissolve the sugar in a very little water. occasionally stirring them. and renewing the coals. and when cool. with brandy paper. Put them warm into your jars or glasses. and tie them up with brandy paper. Then put them in a preserving kettle over a slow fire. skimming it till quite clear. allowing the white of one egg to each pound of sugar. Repeat this several times. pour the juice over them warm. and strain the liquor. To each pound of fruit allow a pound of loaf-sugar. require longer boiling than strawberries. take them carefully out of the syrup. and when cold. raspberries. in a place that is cool and not damp. skimming it well. Let them stew for twelve hours or more. and by degrees strew on the rest of the sugar. raspberries or currants. Melt the sugar in as little water as will suffice to dissolve it. and boil them a little longer. and boil them fifteen minutes. they should be tied up again immediately. [Footnote: Plums for common use. till they are quite soft. Then spread them on a large dish to cool. When opened for use. Next day make your syrup. Crack the stones. some white of egg very well beaten. currants. which must be powdered. Put your plums into an earthen vessel that holds a gallon. and skim them well. grapes. . Done in this manner they will keep till the next spring. To three quarts of plums put a pint of molasses. when cold.] Syrups may be improved in clearness. Keep the bottles in dry sand. Strew half of the sugar over the strawberries. and of a fine colour. and boil them slowly. (about half a pint of water to a pound of sugar) and set it on the fire in a preserving kettle. and tie them up. Then put in your plums with the liquor. If you wish to do them whole.) and the seeds should be extracted from the grapes with the sharp point of a penknife. by adding to the dissolved sugar and water. cherries and grapes may be done in the same manner. PRESERVED STRAWBERRIES. return them to the syrup. that it may be quite clear before you put in your fruit. and let them stand in a cold place two or three hours. seal the corks. Then put in your cranberries. in as little water as possible. than in stone of earthen jars. (about half a pint of water to a pound of sugar) and boil it a few minutes. Spread them to cool on large dishes. and skim it well. not letting the strawberries touch each other. Boil the plums and kernels very slowly for about fifteen minutes. The stones must be taken from the cherries (which should be morellas. when cold.
like preserved ginger. It should have the appearance of lemon-candy. Boll it slowly for an hour skimming it well. take out the pumpkin. RASPBERRY JAM. MISCELLANEOUS RECEIPTS. and cut them in thick slices. When it is done. and lay it aside. Mash the raspberries and put them with the sugar into your preserving kettle. and preserved small fruit. Put the pumpkin into a broad pan laying the sugar among it. Weigh the slices and to each pound allow a pound of loaf-sugar. and tie it up with brandy paper. It may be laid on puff-paste shells. Put the pumpkin into your jars or glasses. and set it over the fire in a preserving-kettle. cut in very small pieces. and strain the syrup through a bag. stir it. after they are baked. Allow a gill of juice to each pound of pumpkin. put some lemon-peel with it. Let them cool in a large dish or pan. this is a very fine sweetmeat. If properly done. skimming it well. The chips should be of an equal size. Dissolve the sugar in a very small quantity of water. CONTENTS. and boil all together (skimming it well) till the pumpkin becomes clear and crisp. lest they break. Then put in it the pine-apple slices. All jams are made in the same manner. It is eaten without cream. PRESERVED PUMPKIN. The taste of the pumpkin will be lost in that of the lemon and sugar. Pare your pine-apples. Boil it ten minutes. pare off the yellow rind. A-la-mode Beef Chicken Pudding . spread it On a large dish. six inches in length and an inch broad. Tie them up with brandy paper. which you must do carefully. Cut slices from a fine high-coloured pumpkin. About half an hour (or perhaps less time) will suffice. pour the syrup over it. Cut the lemons in half. before you put them into your jars.43 Common glass tumblers are very convenient for jellies. but not till it breaks. a pound of loaf-sugar. and let the pumpkin chips. White jars are better than stone or earthen. PRESERVED PINE-APPLE. Have ready a sufficient number of fine lemons. Pour the syrup over them. for large fruit. but not till they break. Tie it up with brandy paper. Cover the pan. set all night. You may if you choose. Half an hour's boiling (or a little more) is generally sufficient. APPENDIX. Pour the lemon-juice over it. and cut the slices into chips about the thickness of a dollar. and squeeze the juice into a bowl. Allow a pound of sugar to a pound of fruit. and boil them till they are clear and soft. sugar and lemon-juice. Early in the morning put the whole into a preserving pan. and the syrup is particularly pleasant. Weigh them and allow to each pound of pumpkin chips.
parsley. Pound the spice. Put first a little of the seasoning into each hole.\sufficient when powdered to make Two bunches of sweet basil. A large round of beef will be more tender than a small one. Cut the fat of the bacon or pork into pieces about a quarter of an inch thick and two inches long. A pound of the fat of bacon or corned pork. Take out the bone. Rub it all over on both sides with salt. Fasten up the opening with skewers. thyme.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. With a sharp knife make deep incisions all over the round of beef and very near each other. &c. \ chopped together A quarter of a pound of beef-suet. then a slip of the bacon pressed down hard and covered with more seasoning. \ Half an ounce of cloves } beaten to a powder. . prepare it three days before it is wanted. Two large bunches of sweet marjoram. Add the pepper and salt. /make four table-spoonfuls of each. Two glasses of madeira wine. chopped fine. If your a-la-mode beef is to be eaten cold. / Two bundles of pot herbs. small onions. Chop the pot-herbs very fine. Two large nutmegs. The marrow from the bone of the beef. One table-spoonful of pepper. Pick the sweet-marjoram and sweet-basil clean from the stalks. / One table-spoonful of salt. and tie the meat all round with tape. You must have at least four table-spoonfuls of each. Half an ounce of mace. Pour a little wine into each hole. Chop the marrow and suet together. and mix well together all the ingredients that compose the seasoning. and rub the leaves to a powder.
give it a boil. Let it remain all night in the oven. and when about half cooked. and little onions. cover it all over with green parsley. pour over it some wine. One bunch of pot-herbs. having a cover of batter at the top. and reserve it to be served up separately. Then break an egg into the gravy which you have set away. parsley. Stew them gently. It will be much the better for lying all night in the seasoning. Chop the pot-herbs. Two bunches of sweet basil. and then some more batter. Next day put a little water in the dish. Then add the salt and pepper. A BONED TURKEY. } pounded fine. \ Half an ounce of cloves. Pour off the gravy. If the round is very large. One pound of fresh butter. Three sixpenny loaves of stale bread. Grate the bread. or more if it is a large round. turn it over and stuff in the same manner the under side. Skewers. CHICKEN PUDDING Cut up a pair of young chickens. and coarse thread will be wanted. What is left will make an excellent hash the next day. and pound the spice. six eggs well beaten and added by degrees to the mixture. / A table-spoonful of salt. and let it cook till dinner-time next day. and bake or stew it gently for twelve hours at least. and put the crusts in water to soften. A table-spoonful of pepper. set it in a covered oven. and let it set till next morning. Put them into a pot with two large spoonfuls of butter. A quarter of an ounce of mace. Cut up a pound of butter in the pan of bread. put it in to stew the evening before. Put a layer of chicken in the bottom of a deep dish. If brought to table cold. and so on till the dish is full. Then break them up small into the pan of crumbled bread. then another layer of chicken. tape.45 When you have thus stuffed the upper side of the beef. of eight table-spoonfuls of sifted flour stirred gradually into a quart of milk. In the mean time. cover it. Put it in a deep baking dish. It will be much improved by stewing it in lard. Two nutmegs. Four eggs. and season them with pepper and salt and a little mace and nutmeg. take them out and set them away to cool. If it is to be eaten hot at dinner. Bake it till it is brown. Rub the herbs to powder. and have two table-spoonfuls of sweet-marjoram and two of sweet basil. and send it to table in a sauce-boat to eat with the pudding. and stick a large bunch of something green in the centre. needle. Two bunches of sweet marjoram. you will require a larger quantity of seasoning. and pour over it some of the batter. make a batter as if for a pudding. thyme. A large turkey. or more of each if the turkey is very large. Stir some wine and a beaten egg into the gravy. and mix all the . and water enough to cover them. and a very little salt.
and bake it two hours. and the skeleton will come out entire from the flesh. Half a pound of butter. cut into the bread. . and mix them well with the grated bread and egg. take the turkey by the neck. carefully separate the flesh from the bone. If eaten hot. Two nutmegs. A sixpenny loaf of stale bread. / A quarter of an ounce of mace. and then from the thighs. Take the bone out of a leg of pork. \ Half an ounce of cloves. SPICED OYSTERS. cut it down into round slices. A table-spoonful of salt. One table-spoonful of sweet basil. If you stuff it properly. give it a pull. and mix them with the seasoning and bread crumbs. and in the dish round it. squeeze it hard and proceed to stuff the turkey with it. grated. scraping it down as you go. it will again assume its natural shape. A large fowl may be boned and stuffed in the same manner.46 ingredients well together. Spread the seasoning thick all over the meat. With a needle and thread mend or sew up any holes that may be found in the skin. A nutmeg. sew up the breast. \ powdered. and having softened the crust in water. beginning at the wings. Tie it round with tape and bake it three hours or more. Then roll it up very tightly and tie it round with tape. Four table-spoonfuls of strong vinegar. } powdered. next to the body. A table-spoonful of black pepper. so that it will look as if it had not been boned. After the turkey is drawn. drop spoonfuls of red currant jelly all over it. Put it into a deep dish with a little water. Next. and avoid tearing or breaking the skin. It requires great care and patience to do it nicely. and then the thighs. as easily as you draw your hand out of a glove. beginning at the wings. Two table-spoonfuls of powdered sage. A leg of fresh pork. When all the flesh is thus loosened. If the turkey is to be eaten cold. Two hundred large fresh oysters. mix it with the crumbs. put an egg and some wine into the gravy. When all the stuffing is in. and rub the meat well on both sides with salt. Two table-spoonfuls of sweet marjoram. Take up a handful of the seasoning. loosen the flesh from the breast and back. The flesh will then be a shapeless mass. chopped small. not large. grated. Prepare all the other ingredients. take a sharp knife and. Make a gravy of the giblets chopped. and enrich it with some wine and an egg. Grate the bread. Two eggs. When cold. and skewer the turkey into its proper form. / A bunch of pot-herbs. Stuff it very hard. COLLARED PORK. Beat slightly four eggs.
dip your oysters into it. pepper to your taste. Having stirred this batter well. with a saucer full of chopped celery. Add to them the vinegar and all the other ingredients. dip the toast in the liquor. Let them be well covered. Serve them up hot. Cover them with matting or an old carpet. Take the liquor of three pints of oysters. Stir all well together. add a quart of rich milk-and as soon as it boils again. Pour the oysters and liquor upon the toast. Put into it. keeping them covered. choose the largest and finest oysters. Pour them directly out of the pitcher into a pan. Pepper to your taste. A saucer full of chopped celery. OYSTER SOUP Three pints of large fresh oysters. and set it on the fire. Have ready some slices of buttered toast with the crust cut off. They must not be eaten till quite cold. put a smaller quantity of spice. rolled in flour. and then pour it scalding hot over the dish of raw oysters. with their liquor. whole. and a little pepper and nutmeg. When the oysters are done. Set them in the stove. and set them away to cool. or over a slow fire. and lay the pieces round the sides and in the bottom of a deep dish. Two table-spoonfuls of butter. Two tea-spoonfuls of salt if the oysters are fresh. . or they will taste too much of it by setting so long. Strain it. take out the herbs. and send them to table hot. Boiling them in the soup will shrivel them and destroy their taste. and then with Indian meal. Eight blades of mace. and put in the oysters just before you send it to table. two table-spoonfuls of butter rolled in flour. As much cayenne pepper as will lie on the point of a knife. Open the oysters and strain the liquor. Take care not to do them too much. into a large earthen pitcher. A quart of rich milk. If you wish to keep them a week. with the concave side upwards to hold in the liquor. As soon as they boil completely they are sufficiently done. Put to the liquor some grated stale bread. or indeed till next day. and a bunch of sweet marjoram and other pot-herbs. When it boils. Take them off the fire several times. This will cook them sufficiently. and fry them in lard. Beat some yolks of eggs and mix with them grated bread. adding a glass of white wine. STEWED OYSTERS. Sprinkle them every day with strong salt and water. and a small quantity of beaten nutmeg and mace and a little salt. Two tea-spoonfuls of whole allspice. till they are of a light brown colour. if they boil too long they will be hard. A bunch of sweet herbs. whole. Put the oysters. Oysters in the shell may be kept all winter by laying them in a heap in the cellar. Boil the liquor with these ingredients.47 Three dozen of cloves. FRIED OYSTERS For frying. and stir them to the bottom.
and give them one boil in it. put no salt to the liquor. Two large heads. As soon as they come to a boil. Eight blades of mace. and cover them. Grate a small loaf of stale-bread. Half a pint of vinegar. either boiled or roasted. substitute a little water. A pint of white wine. some substitute crackers pounded to a powder. and cover the sides and bottom with bread crumbs. Put in your oysters and give them a boil. The yolks of nine hard-boiled eggs. BAKED OR SCOLLOPED OYSTERS. pepper. or four small ones. and the oysters will keep a long time. A small tea-spoonful of salt. When cool. mace. If the oysters are salt. When cold. Bake them a very short time. turn them out upon a large dish. a little butter. OYSTER-SAUCE. Put in half the oysters with a little mace and pepper. CHICKEN SALAD. Make some rich puff-paste. Six table-spoonfuls of whole black pepper. vinegar and wine. Then put in the remainder of the oysters. take them of the fire. and pour the liquor over them. When quite cold. Cover them with crumbs and small bits of butter strewed over them. take them out of the pan. of fine celery. and let them lie in it about ten minutes. a little mace and nutmeg. Cover them as before with crumbs and butter. Two large cold fowls. Boil the liquor with the salt. A pint of vinegar. put the oysters in a close jar. A small tea-spoonful of cayenne pepper. You may cook them in the small scolloped dishes made for the purpose. and some thick cream or rich milk. some yolk of egg boiled hard and grated. Then pour it hot over the oysters. OYSTER PATTIES. Add to it some melted butter. and set them away to cool. Then take the oysters out. . PICKLED OYSTERS. If they are salt. and as much of the oyster liquor as will cover them. Season them. Four hundred large fresh oysters.48 For grated bread. Stew some large fresh oysters with a few cloves. pour in a little of the liquor. lay two or three oysters in each shell of puff-paste. Butter a deep dish well. When your oysters are opened. If the oysters are fresh. and bake it in very small tin patty pans. and mixed with yolk of egg and spice. Half a pint of sweet oil. and put to the liquor three or four blades of mace. Strain the liquor of the oysters and boil it. Cover the jar very tight. A gill of mixed mustard. take care of all the liquor. Eight spoonfuls of salt. Then take them out. When they have stewed a little while.
half a pint of sweet oil. and mix them with the cut peaches. and send it to table in a covered dish. such as come late in the season. STEWED MUSHROOMS. and it will be fit for use. and cut it up into very small pieces. Peel them and cut off the stems. and sufficient cream or rich milk to cover them. LOBSTER SALAD. This cordial is as clear as water. Take a peck of morella cherries. Take a peck of cling-stone peaches. When this dressing is sufficiently mixed. A few minutes before it is to be eaten. Stir the eggs gradually into the stew. Make a dressing as for a chicken-salad. cayenne. Cover them and set them away. you must have lettuce instead of celery. Pour in two gallons of double-rectified whiskey. and cut them from the stones. PEACH CORDIAL. and set It away for three months: then bottle it. and set it away. a gill of mustard. and nearly equal to noyau. Stone the morellas and crack the stones. vinegar. Cork it tightly.49 Cut the meat of the fowls from the bones. Cork the demi-john. mustard. Leave the remainder of the stones whole. and salt. with three pounds of loaf-sugar slightly pounded or beaten. mash the yolks of eggs till they are a perfectly smooth paste. with the yolks of nine hard-boiled eggs. a tea-spoonful of cayenne. Extract all the meat from the shell. add also the kernels. Take a quart of fresh mushrooms. Add three pounds of rock-sugar candy. Season them with pepper and salt. Mix them with the oil. This salad is very excellent made of cold turkey instead of chicken. Mix all well together with a wooden spoon. Take two large boiled lobsters. 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. and pour on them two gallons of double-rectified whiskey. half a pint of vinegar. Pare them. and in six months the . cover it. With the back of a wooden spoon. CHERRY BOUNCE. and stew the mushrooms about a quarter of an hour. The longer they are stirred the better. and a tea-spoonful of salt. have ready one or two beaten eggs. keeping them well covered or the flavour will evaporate. Put all the cherries and the cracked stones into a demi-john. Cut the white part of the celery into pieces about an inch long. with a lump of fresh butter the size of an egg. Cut up the lettuce as small as possible. and are very juicy. For lobster salad. Stir them for a long time. and a peck of black hearts. till they are thoroughly mixed and quite smooth. Crack about half the stones and save the kernels. Mix the chicken and celery well together. in pieces not exceeding an inch in size. Put on the lid of the pan. and mix all well together. Put them in a sauce-pan or skillet. When you take them off the fire. Put the whole into a wide-mouthed demi-john. the salad will be tough and hard. pour the dressing over the lobster and lettuce and mix it very well.
Bake as many of these cakes as you want. and set it away to cool. Or you may ice it. To each quart of raspberries allow a pound of loaf-sugar. When it is to be eaten. When the liquor is nearly cold. GINGER BEER. and cover the top with powdered sugar. and half a wine-glass of rose-water. and set it away for use. Simmer them over a slow fire for half an hour. Then spread jelly or marmalade all over the top of each cake. and boil it to a thin jelly. To every quart of juice allow a pound of beaten loaf-sugar. two ounces of powdered ginger. two pounds of broken loaf-sugar. Mash them. &c. Let the raspberries and sugar set till next day. Trim the edge nicely with a penknife. JELLY CAKE. or in the oven of your stove. To make a red colouring for icing. and one gallon of soft water. alternately with a pound of sifted flour. twenty grains of cream of tartar. taking care to have it of a good shape. Mash the raspberries and strew the sugar over them. only substituting the best white vinegar for the whiskey. which must be laid on your griddle.(or more if it is not very strong. Spread that also with jelly. white nonpareils should be used. and bottle it for use. RICE CAKES FOR BREAKFAST. Add a beaten nutmeg. It will be ready in a few days. but the older it is. Take the ripest blackberries. putting on the nonpareils or sugar-sand in such a manner as to mark out the cake in triangular divisions. and twenty grains of powdered alum. and well greased with butter. laying each on a separate plate. stir into it a large table-spoonful of the best yeast. Put them into gill of cold soft water. Beat twelve eggs very light. and boil it very slowly till reduced to one half. and . then put them in a thin linen bag and squeeze out the juice with your hands. having first pounded it slightly. Raspberry Vinegar (which. and bake it as you would a buck-wheat cake. mix with it a quarter of a pound of butter. keeping them well covered. and cork it up for use. Put into a kettle. BLACKBERRY CORDIAL. To every pint of juice allow a quart of double-rectified whiskey. is a pleasant and cooling beverage in warm weather) is made exactly in the same manner as the cordial. COLOURING FOR ICING. Early in the morning boil it very soft. Pour on it a large ladle-full of the batter. half a pound of fresh butter and half a pound of powdered white sugar. to every quart of juice allow a quart of brandy. put them in a linen bag and squeeze out the juice. drain it from the water. and so on till you have a pile of five or six. mixed with water.50 cherry-bounce will be fit to pour off and bottle for use.) half an ounce of cream of tartar. After it has fermented. bottle for use. It will not require turning. and pour the juice on it. Cork it well. stir it into a quart of milk. RASPBERRY CORDIAL. the better. set it on the fire. Put half a pound of rice in soak over night. Take twenty grains of cochineal powder. and stir them into the butter and sugar. A very small quantity of this mixture will colour icing of a beautiful pink. When it is cold. With pink icing. Put the sugar into a large preserving kettle. When cold. Stir them well together. Strain it through thin muslin. Stir together till very light. It will be ready at once. two large lemons cut in slices. or cracked it with the rolling-pin. When it is all melted. and lay another upon it. looking like one large thick cake. cut it in three-cornered slices as you would a pie. Have ready a flat circular plate of tin.
Let the other half of the liquid stand till it is cool. and sprinkled with flour. and simmer them till they are quite soft. Stir the egg and flour alternately into the rice and milk. stir them into the mixture alternately with the beaten egg. and pour half of it over the flour. by putting into each bottle a tea-spoonful of pearl-ash.(brewer's yeast if you can get it. mixing it well. stirring it all the time. Take five table-spoonfuls of ground rice and boil it in a quart of new milk. Strain the liquor from the hops. Slice the tomatas. and squeeze the juice from them. a nutmeg and half a pint of cream. It will be much improved and keep longer. Set it away to get cold. Having beaten the whole very well. with a grated nutmeg or a tea-spoonful of powdered cinnamon. Butter a deep dish. we usually do not keep eBooks in compliance with any particular paper edition.txt Steve Schulze. svfvr10a. even years after the official publication date.txt VERSIONS based on separate sources get new LETTER. TOMATA KETCHUP. and then pour it gradually into the pan of flour. and let them boil twenty minutes. omitting the whites of four. Boil it well with these ingredients--and. Butter them. It will be fit for use in an hour. When it has boiled. Charles Franks and the Online Distributed Proofreading Team. with grated horse-radish. . Season the liquor to your taste. put in the mixture. and sprinkle every layer with salt. Then heat eight eggs. Thus. Or you may bake it in saucers. and hake it of a pale brown. and a few cloves. Project Gutenberg eBooks are often created from several printed editions. pour it into a pan and stir in a quarter of a pound of butter. Please be encouraged to tell us about any error or corrections. and send them to table hot. and sift half a pint of flour. some mace.zip Corrected EDITIONS of our eBooks get a new NUMBER. FINIS End of the Project Gutenberg EBook of Seventy-Five Receipts for Pastry Cakes. leaving time for better editing.51 add a very little salt. Beat six eggs.) Put it immediately into bottles. when cold. and cork it tightly. by Miss Leslie • END OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS *** This file should be named svfvr10. Have ready a pound of dried currants well cleaned. We are now trying to release all our eBooks one year in advance of the official release dates. put into it a large handful of hops. Add half a glass of rose-water. bake it on the griddle in cakes about the size of a small dessert-plate. bottle it for use. svfvr11. all of which are confirmed as Public Domain in the US unless a copyright notice is included. Sift into a pan a pound and a half of flour. Let them stand in this state for twelve hours. and Sweetmeats. Stir into it a large tea-cup full of good yeast. Pour them into a linen bag. Put them in layers into a deep earthen pan. and a quarter of a pound of powdered sugar. GROUND RICE PUODIJVG. or half a glass of mixed wine and brandy. Then put them over the fire in a preserving kettle. This file was produced from images generously made available by the Digital & Multimedia Center.txt or svfvr10. a little garlic. YEAST Have ready two quarts of boiling water. Michigan State University Libraries.
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