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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
In making the best puff-paste. Crimp the edges with a sharp knife.6 clammy. try to avoid using more flour to sprinkle and roll with. lay on your under crust. This will make one large pie or two small ones. With all these precautions to prevent its being heavy. or be in any respect as good as in cold weather. wetting it gradually with a little cold water. The handsomest way of ornamenting the edge of a pie or pudding is to cut the rim in large square notches. Cut one half of the butter into the flour. Do not put your hands to it. Fill the dish with the ingredients of which the pie is composed. or very cool room. and lay on the lid. Butter your pie-plates. to beat it hard on both sides with the rolling-pin. and cut it in half or in four. or fresh . Throw on a little flour. Roll it out into round sheets the size of your pie-plates. and on a marble table. and kept covered with ice till you use it next day. Sift the flour into a pan. Use the knife instead. it should be put in a covered dish. you may mix with the flour a salt-spoonful of salt. and roll it out again. If you make the dough too soft at first. Spread some flour on your paste-board. than the small portion which you have laid aside for that purpose at the beginning. and roll out the paste into a large sheet. Then stick it over with the remaining half of the butter in small pieces. MINCE PIES One pound and a half of boiled beef's heart. Three quarters of a pound of butter--washed. by using too much water. flour it slightly. according to the size of your pies. if possible. or cut a small slit in the top. Some think it makes common paste more crisp and light. and trim the edge. when all the butter is in. be washed the night before. and press lightly on the rolling-pin. flour your rolling-pin. Cut the butter into two equal parts. and the butter should be iced as it sets on the paste-board. Always roll from you rather than to you. it will not rise as well. and cut it up as small as possible. and require more flour. pressing rather harder on the rolling-pin. The water should have ice in it. A pound and a half of sifted flour. If the butter is very fresh. Heap up the ingredients so that the pie will be highest in the middle. It is difficult to make puff-paste in the summer. and laid at equal distances. and will eventually be tough when baked. Mix it well with the flour. if too quick. After the paste is mixed. take the lump of paste out of the pan. unless in a cellar. fold up the sheet of paste. and set in cold water till you are ready to give it the last rolling. COMMON PASTE FOR PIES. in which you must prick some holes. and then fold over triangularly one corner of every notch. except at the last. it will not have time to rise as high as it ought to do. after you give it the first rolling. The butter should. Then fold it up. it will be sticky. as their warmth will injure it.
adding the salt. One pound of currants. and the grated peel and juice of the oranges.7 tongue--chopped when cold. Two pounds of currants. Two grated nutmegs. A glass of wine. One wine-glass of rose-water. grated. and dried. washed and dried. Wet the whole with the rose water and liquor. half a pound of butter and three quarters of a pound of sifted flour. Two pounds of powdered sugar. Lay a sheet of paste all over a soup-plate. and mix all well together. Keep your mince meat in a jar tightly covered. Put it on. Pare. Put in the sugar and spice. After you have taken off the skin and fat. you may. Two pounds of beef suet. add them to the other fruit. for the lid of the pie. picked. and chop the apples. or. You must prepare all your ingredients the day before (except beating the eggs) that in the morning you may . washed. A salt-spoonful of salt. One quart of brandy. 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. Set it in a dry. A pint of milk. PLUM PUDDING One pound of raisins. and chop it as fine as possible. Two pounds of raisins. and then stone and chop the raisins. One quart of white wine. One pound of grated stale bread. Instead of the heart or tongue. Eight eggs. and mix the fruit with the meat and suet. Roll out a sheet of paste. Make the paste. A quarter of a pound of sugar. allowing for each pie. chop it very fine. stoned and chopped. Take the inside of the suet. One pound of beef suet chopped fine. weigh two pounds. picked. Fill it with mince-meat. half a pound of flour and half a pound of bread. Having prepared the currants. Two nutmegs. laying slips of citron on the top. Prick holes in the lid. chopped. A glass of brandy. A table-spoonful of mixed cinnamon and mace. weigh a pound and a half. Bake the pies half an hour in a brisk oven. Mix the meat and suet together. and crimp the edges with a knife. cut in slips. stoned and cut in half. Make it in the same manner as puff-paste. chopped fine. When it is cold. or a fresh tongue. Four pounds of pippin apples. cool place. Half a pound of citron. and occasionally add more brandy to it. but it will not be quite so rich. if you choose. core. Parboil a beef's heart. use part of a round of fresh beef. Two large oranges.
Stir the whole mixture very well together. the grated rind of a large lemon or orange. and squeeze the juice into the plate that contains the grated rind. Then the suet and fruit alternately. Next add the sugar by degrees. the pudding will be hard and heavy. and lastly the remainder of the milk. and then stir in. If the oven is too . or both. Add the liquor and rose water by degrees. A tea-spoonful of rose-water. Put a quarter of a pound of powdered white sugar into a deep earthen pan. With a sharp knife. with a stick or wooden spoon. shake it out and sprinkle it slightly with flour. and a quarter of a pound of fresh butter. after all the ingredients are in. Eat it with wine. for a few minutes. allowing room for the pudding to swell. sides. Stir the whole very hard. carefully taking out all the seeds. Three eggs. Stir very hard. add a little more grated bread or flour. Grate the yellow part of the rind of a small lemon. Then stir the eggs. A table-spoonful of white wine and brandy. Five ounces of sifted flour. gradually. The paste must be made with as little water as possible. till it is perfectly light and of the consistence of cream. in boiling water.8 have nothing to do but to mix them. and lay the paste in it. lest it sink to the bottom. Roll it out in a circular sheet. in a moderate oven. Stir the butter and sugar together. Stir in gradually the flour and grated bread. mixed. If it is not thick enough. Stick them all over the outside of the pudding. The fruit must be well sprinkled with flour. and turn it carefully out of the cloth. If there is too much bread or flour. Before you send it to table. and beat them with an egg-beater or rods. then put to them half the milk and beat both together. wine and nutmeg. and bake the pudding about half an hour. and just large enough to cover the bottom. or some slips of citron. Lay it in a pan and pour the mixture into the cloth. trim off the superfluous dough. and notch the edges. with a smooth thin rind. Put in the mixture with a spoon. the juice and grated rind of the lemon. Put the eggs in a shallow broad pan. Beat the eggs very light. A quarter of a pound of fresh butter--washed. Dip your pudding-cloth. If the weather is very cold. or with a sauce made of drawn butter. till they are quite smooth. into the pan of butter and sugar. set the pan near the fire. Butter the soup-plate very well. LEMON PUDDING One small lemon. and as thick as a boiled custard. to soften the butter. Boil it six hours. making it neat and even round the broad edge of the plate. but do not allow it to melt or it will be heavy. have ready some blanched sweet almonds cut in slips. Have ready a puff-paste made of five ounces of sifted flour. Mix the juice and rind together. and cut up in it a quarter of a pound of the best fresh butter. Tie it up carefully. Then cut the lemon in half. and a quarter of a pound of fresh butter for the paste. Then add the spice and liquor. A quarter of a pound of powdered white sugar. gradually. as the pudding will require six hours to boil. thin in the centre. and thicker towards the edges. and edges of a soup-plate. It should be baked of a very light brown. The pudding will be improved if you add to the other ingredients.
9 hot. and add the liquor and rose-water gradually to them. and then put in the mixture. always roll them awhile with your hand on a table. Then stir all very well at the last. One lime. Three ounces and a half of fresh butter. it will be clammy. by degrees. gradually. A quarter of a pound of powdered white sugar. with a knife. A table-spoonful of mixed wine and brandy. Beat the whites only. If too cold. and bake it in a moderate oven. and then by degrees. and take the thin brown skin carefully off. grate loaf-sugar over it. COCOA-NUT PUDDING A quarter of a pound of cocoa-nut. Add. with a clean towel. Have ready a sheet of puff-paste made of five ounces of sifted flour. Half a tea-spoonful of rose-water. Stir the butter and sugar to a cream. of a deep colour. till they stand alone on the rods. Afterwards. . in a moderate oven. Bake it about half an hour. and squeeze the juice into a saucer or soup-plate. and a quarter of a pound of fresh butter. and grate it very fine. stirring hard all the time. Stir the butter and sugar to a cream. This will cause them to yield a larger quantity of juice. A quarter of a pound of fresh butter. Grate loaf-sugar over it. sufficient to cover the bottom. sprinkle in. the grated cocoa-nut. A tea-spoonful of rose-water. into the butter and sugar. and then wipe them dry. A quarter of a pound of powdered white sugar. Three eggs. gradually. and smooth thin rind. Put in the mixture. Grate the yellow rind of the orange and lime. Weigh a quarter of a pound of cocoa-nut. about half an hour. Have ready a puff-paste. of six eggs. before you send it to table. Grate loaf-sugar over it. grated. Break up a cocoa-nut. and then stir the beaten white of egg. sides. and edges of a soup-plate. Lay the paste in a buttered soup-plate. when cool. into a soup-plate. and then stir them by degrees into the pan of butter and sugar. ORANGE PUDDING. ALMOND PUDDING. taking out all the seeds. The whites only of six eggs. the orange and lime. When the pudding is cool. Trim and notch the edges. Stir all well together. Beat the eggs as light as possible. the paste will not have time to rise well. the liquor and rose-water. Before using lemons for any purpose. A table-spoonful of wine and brandy mixed. Wash all the pieces in cold water. One large orange.
lay them aside. and then stir the whole well together. Next. A gill of milk. cinnamon. throw them into a bowl of cold water. and lay them on a plate. A tea-spoonful of mace. Beat the eggs very light. and boil both together till it becomes a curd. egg. They must be made perfectly fine and smooth. Wash them through a colander. . Grate loaf-sugar over it. a few drops of rose-water to prevent their oiling. Stir the almonds and white of eggs. and sprinkle the remainder of the currants with the flour. Pound the bitter and sweet almonds alternately. Beat the whites of six eggs till they stand alone. Then take the milk. A quarter of a pound of currants. Then put in the mixture. and are the better for being prepared the day before they are wanted for the pudding. which will be reduced to a quarter of a pound. A quarter of a pound of powdered white sugar. wipe them in a towel. the liquor. in a marble mortar. and bread off the fire and stir it. stir in the remaining half of the egg. As you blanch the almonds. and then dry them on a dish before the fire. one by one. and rose-water. and nutmeg. and stir all together. gradually. A quarter of a pound of powdered sugar. A table-spoonful of mixed brandy. alternately. adding. till the almonds are all blanched. Blanch also the bitter almonds. Then take them out. Butter the plate. wipe them dry in a clean towel. and add to it. Four eggs. and pour scalding water over them. Then throw the grated bread on the curd. into the butter and sugar. which will make the skins peal off. and prepare the spice. gradually. add to it half the beaten egg. When dry take out a few to scatter over the top of the cheesecake. A quarter of a pound of butter. mixed. lay on the paste. that they may be well mixed. Bake it about half an hour in a moderate oven. A tea-spoonful of rose-water. Pound them one at a time to a fine paste. of six eggs. Pick the currants very clean. Have ready a puff-paste sufficient for a soup-plate. Two ounces of grated bread.10 Half a pound of sweet almonds. Stir the butter and sugar to a cream. when shelled and blanched. trim and notch it. A CHEESECAKE. A quarter of a pound of butter. pour more boiling water. A table-spoonful of mixed brandy and wine. As they get cool. as you pound them. into the butter and sugar. wine. The whites only. When it comes to a boil. Boil the milk. An ounce of blanched bitter almonds or peach-kernels. Shell half a pound of sweet almonds. stirring it frequently with a knife. Stir the butter and sugar to a cream. Grate the bread.
so that they will rest on the top of the mixture. nutmeg. and pass it through a sieve. A half-glass of rose-water. stir in. Stir the sugar and butter to a cream. Three eggs. A quarter of a pound of fresh butter. Three eggs. Have ready a puff-paste. Add by degrees the liquor. Add to them. . Before you put it into the oven. alternately with the sweet potato. weigh half a pound. Half a glass of rose-water. Spread puff-paste on a soup-plate. or in two small tin patty-pans. gradually. Cut long slits in these flaps and turn them over. the liquor and spice. SWEET POTATO PUDDING. the spice and liquor. and bake it about half an hour in a moderate oven. PUMPKIN PUDDING. Put in the mixture. the currants. and stir them into the butter and sugar. allowing a smaller proportion of mace than of nutmeg and cinnamon. Beat the eggs very light. A quarter of a pound of powdered white sugar. by degrees. Bake it half an hour in rather a quick oven. weigh a quarter of a pound. add to the currants a few raisins stoned. Boil and peal some sweet potatoes. leave at each side a flap of paste in the shape of a half-circle. nutmeg. or a pint of cream. gradually. till they are perfectly light. mace and cinnamon. A quarter of a pound of powdered white sugar. mace and cinnamon. A glass of mixed wine and brandy. and press it till dry. Lastly. and cut in half. You may bake it either in a soup-plate. and rub it through a sieve. Drain it in a colander. A quarter of a pound of boiled sweet potato. scatter the remainder of the currants over the top. which. Stew some pumpkin with as little water as possible. as the mixture will become heavy by standing. which should be made before you prepare the cheesecake. Half a pound of stewed pumpkin. A quarter of a pound of fresh butter. You can. if you choose. for cheesecakes. Stir all very hard together. Half a glass of wine and brandy mixed. and butter. Do not sugar the top. Prepare the spice. Mash the sweet potato very smooth. A tea-spoonful of mixed spice.11 Add. A tea-spoonful of mixed spice. If baked in square patty-pans. and when they are cold. Stir together the sugar. rose-water and spice. Grate sugar over it. When cold. to cream. should be of a square shape. Pound the spice.
allowing three quarters of a pound of butter to a pound and a half of flour. Cover a soup-plate with puff-paste. eggs. Instead of the butter. with the butter or cream. BAKED APPLE PUDDING. are generally made with common paste. and two ounces of sugar. A nutmeg grated. rose-water. it in puff-paste. Grate sugar over it when cool. A quarter of a pound of powdered sugar. in turn with the gooseberries and bread. you may boil a pint of milk or cream. in a soup-dish. Put in the mixture. and stir it to a cream with two ounces of butter. Stew the gooseberries till quite soft. with all their juice. and not long enough for the pieces to break and lose their shape. about half an hour in a moderate oven. Beat three eggs.12 Beat three eggs very light. . Stew your apple in as little water as possible. and mash them with the back of a spoon. Fruit pies for family use. or two ounces of butter. and stir into them two ounces of sugar. and lemon-peel. mash them fine with the back of a spoon. and in too much water. Lay puff-paste in a soup plate. A pint of stewed gooseberries. Two ounces of grated bread. Put them in a colander to drain. they will lose their flavour. Three eggs. Two ounces of fresh butter. When cold. A table-spoonful of rose-water. FRUIT PIES. and pumpkin. and when cold. A pint of stewed apples. Bake it in a moderate oven about half an hour. Do not grate sugar over it. and put in the mixture. Half a pint of cream. Do not sugar the top. stir into it in turn the sugar. GOOSEBERRY PUDDING. A tea-spoonful of grated lemon-peel. A quarter of a pound of powdered sugar. If stewed too long. Stir the other two ounces of sugar. and bake it half an hour. and then mix it gradually with the apple. Bake. mix with them the nutmeg. and stir them into the butter and sugar. When they are cold. Take two ounces more of sugar. Grate very fine as much stale bread as will weigh two ounces. and stir them into the butter and sugar alternately with the pumpkin.
butter it and spread a rich paste over the sides. A large slice of stale-bread. If green apples are used. stewed previous to baking. dried apples. as the shells (which should be of puff paste) must not bake so long as covered pies. Raspberry and apple-pies are much improved by taking off the lid. salt and spice. should have loaf-sugar grated over them. they should first be stewed in as little water as possible. and seldom get thoroughly done. Apples should be cut into very thin slices. and cranberries should be stewed with a very little water. Stir them well with the seasoning. A tea-spoonful of salt. it will make the paste heavy. Take a large round dish. and are much improved by a little lemon peel. Shells intended for sweetmeats. A hundred large fresh oysters. A table-spoonful of mixed spice. and pouring in a little cream just before they go to table. before they are sent to table. or have a slit cut in the middle. as they are very insipid when baked. and season them with pepper. . Replace the lid very carefully. They should be fresh. chopped fine. the fruit should always be stewed first. The fruit should be mixed with a sufficient quantity of sugar. Roll out the lid of the pie. or without lids. should not be done till they break. nutmeg. and the fruit put into them before they go to table. should be cut in half. Have ready the yolks of eggs. and put it on. If stewed fruit is put in warm. and red cherries only should be used for pies. The edges should be nicely crimped with a knife. If they have been baked the day before. Strew over them the chopped egg and grated bread.13 Peaches and plums for pies. but only till they are tender. and chopped fine with a knife or the edge of a spoon. and not run out at the edges or top of the pie. If your pies are made in the form of shells. and the grated bread. and the stones taken out. grated. Dried peaches. or near the fire. must be baked empty. Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it. but not at the bottom. to soften the crust. and as large and fine as possible. Drain off part of the liquor from the oysters. Put them into a pan. and made very sweet. The juice will collect under the cup. They should then be drained in a colander. Fruit pies with lids. and round the edge. and piled up in the middle. or more if small. The upper crust should be pricked with a fork. and make them taste fresh. A table-spoonful of pepper. OYSTER PIE. so as to make the pie highest in the centre. it is a good way to set a small tea-cup on the bottom crust. mace and cinnamon. The yolks of six eggs boiled hard. Cherries also should be stoned. they should be warmed in the stove. crimping the edges handsomely. and allowed to get quite cold before they are put into the pie. In making pies of juicy fruit. Sweet apples are not good for pies. Salt oysters will not do for pies. and lay the fruit all round it. or it will not be sufficiently done. Apples.
so. to keep up the lid of the pie. taking them off the fire.14 Take a small sheet of paste. Put the oysters with their liquor and the seasoning. Put a layer of meat over the bottom-crust of your dish. and stick it in the middle of the lid. cut it into a square and roll it up. and season it to your taste. as it cannot be skimmed. Cut the lean in small thin pieces. Four eggs. take the lid neatly off (loosening it round the edge with a knife) take out the pieces of bread. Have ready some cold boiled potatoes sliced thin. and put in the oysters. Cut out eight large leaves of paste. and lay them on the lid. into a pan. if you choose. to make it juicy and tender. Cut away from your beef-steak all the bone. They may be chopped if you choose. and trim the edges. chopped very fine. and stirring them frequently. So also will mushrooms. a layer of potatoes. with pepper. They must be put in small shells of puff-paste. as the palm of your hand. Pour in a little water. salt. then another layer of meat. chopped egg. is a little minced onion. also. When the crust is baked. For oyster patties. Cut it with a sharp knife into the form of a double tulip. and spread a sheet of paste all over the bottom. A pint of rich milk. sides. the oysters are prepared in the same manner. if you choose. Fresh oysters will greatly improve a beef-steak pie. Cover them closely. it will make the gravy too greasy and strong. and. Cover the pie with a sheet of paste. Butter a deep dish. and a small piece of butter. grated bread. and then a layer of potatoes. and. and so on till the dish is full and heaped up in the middle. A pound of beef-suet. and let them just come to a boil. If you put in the fat. Notch it handsomely with a knife. you can substitute for them pieces of bread. and stick the tulip in it. a little nutmeg. make a tulip of paste. and lay leaves of paste round it. Bake the pie in a quick oven. Spread over the meat. Any meat pie may be made in a similar manner. seasoned. INDIAN PUDDING. A pint of molasses. BEEF-STEAK PIE. fat. A small quantity of mushroom ketchup is an improvement. and edge. &c. gristle. generally. about as large. . If you think the oysters will be too much done by baking them in the crust. and skin. Beat the meat well with the rolling-pin. Make a slit in the centre of the upper crust. having a layer of meat on the top. Lay the lid on again very carefully.
Warm the milk and molasses. and set it away till quite cold. A quarter of a pound of sugar. and grate nutmeg over it when done. in turn with the suet and indian meal. leaving room for it to swell. Beat the eggs very light. Boil the milk with the cinnamon. Pour into it the mixture and tie it up. One quart of milk. till it is time to send it to table. a table spoonful of rosewater. either whole or cut in pieces. and stir the whole well together. Pour the mixture into it. Apple Batter Pudding is made by pouring the batter over a dish of pippins. into the milk. slightly broken. Dip it in boiling water. Boil it three hours. Beat the eggs. strain it. and keep it in the pot. cored. and stir them gradually into the milk and molasses. Bake it in a buttered dish. BATTER PUDDING. A square cloth. it is good cut in slices and fried. and eat it with butter and sugar. Take care not to put too much indian meal. which when tied up will make the pudding of a round form. Six eggs. and eat it with sauce made of drawn butter. Stir the flour. and sweetened. A quarter of a pound of grated stale bread. or at least cool. Grate as much crumb of stale bread as will weigh a quarter of a pound. is better than a bag. carefully dissolving all the lumps. Add the lemon-peel. and stir them together. and when the milk is cold. . one hour. pared. or the pudding will be heavy and solid. and tie it up. gradually.15 A large tea-spoonful of powdered nutmeg and cinnamon. A little grated lemon-peel. When cold. Add the spice and lemon-peel and stir all very hard together. Shake it out. Dip the cloth in boiling water. stir them into it in turn with the bread and sugar. wine and nutmeg. A quart of milk. and flour it slightly. BREAD PUDDING. Eight eggs. A little grated or chipped lemon-peel. Indian meal sufficient to make a thick batter. Put in the salt. Serve it up with wine-sauce. boiled with two or three sticks of cinnamon. Take a very thick pudding-cloth. and flour it. Beat the eggs. Do not send it to table hot. A salt-spoonful of salt. Boil it hard. and add them by degrees to the milk and flour. Serve it up hot. RICE PUDDING. Eight table-spoonfuls of sifted flour. Baked puddings should never be eaten till they have become cold. leaving room for the pudding to swell. and if you choose. Bake it.
and close the dough at both ends. Beat the eggs well and stir them gradually into the milk. they should be mashed with sugar. Bake it and grate nutmeg over the top. roll it up. alternately with the rice. A quarter of a pound of sugar. Eat them with wine and sugar. Sufficient flour to make a thick batter. and stir them till very light. will greatly improve it. or blackberries. and serve them up hot. It should be eaten cold. [Footnote: Or three quarters of a pound of beef suet. and stir in flour enough to make a thick batter. It must not be taken out of the pot till just before it is brought to table. Beat the eggs very light.) When it is covered all over with the fruit. chopped very fine. . If apples. rosewater and lemon. raspberries. mace. Then stir the eggs and the milk into the butter and sugar. and down the last side. Add the salt. Boil it till very soft. Eat it with sugar. Wash the rice. Half a pint of milk. nutmeg and cinnamon. A salt-spoonful of salt. Mix the suet at once with the flour. gooseberries.] When you roll it out the last time. Add to them the spice and rose-water. they should be stewed in a very little water. Drain it and set it away to get cold.16 A quarter of a pound of rice. and stir them. Tie the pudding in a cloth and boil it. Seven eggs. Have ready some fruit sweetened to your taste. Currants or raisins. (which must not be rolled out too thin. and seasoned with nutmeg. FRITTERS. A half wine-glass of rose-water. dried peaches. BOSTON PUDDING. A tea-spoonful of mixed spice. into the milk. A quarter of a pound of butter. They are improved by stirring in a table-spoonful of yeast. till you get the sheet of paste of an even square shape. or damsons. If cranberries. knead it with cold water into a stiff dough. Put the butter and sugar together in a pan. or quite cool. A pint and a half of milk. they should be stewed. drained. all over the sheet of paste. cut off the edges. and put into the pudding raw. If currants. and three quarters of a pound of butter. floured. Make a good common paste with a pound and a half of flour. or cream and milk. Fold it up and roll it again. gradually. and made very sweet. Fry them in lard. and then roll it out into a large thin sheet. and stirred in at the last. Six eggs. Spread the fruit very thick.
A nutmeg. heaping it high. A quarter of a pound of powdered sugar. Set it away to get cold. half filled with water. A nutmeg. Six ounces of powdered sugar. drain it. which must be quite cold or the eggs will make it curdle. and stir into it gradually. Make the icing of the whites of eight eggs. A quart of rich milk. strain out the leaves or kernels. Pile up some of the icing on the top of each custard. Put the custards into cups. more than eight whites will be required for the icing. a large tea-spoonful of powdered loaf sugar. A handful of peach-leaves. and set them in a baking pan. broken in pieces. beaten all together till it stands alone. Half a pound of raisins or currants. A quart of rich milk. to clear it from the cinnamon. Boil the rice with the raisins or currants. &c. PLAIN CUSTARDS. Beat the yolks of sixteen eggs very light. and when the rice is quite soft. Boil the peach-leaves or kernels in the milk. broken in pieces. and set it away to cool. or half an ounce of peach-kernels. Beat the eggs very light. When it has boiled. Put a spot of red nonpareils on the middle of the pile of icing. Bake it in cups. FINE CUSTARDS. Eight eggs.17 These are excellent with the addition of cold stewed apple. or half an ounce of peach-kernels. broken in pieces. spice. A large handful of peach-leaves or half an ounce of peach kernels or bitter almonds. A table-spoonful of rose-water. and put it into them. A handful of peach-leaves. and stir in the sugar. stirred into the mixtures in which case use less flour. grate some nutmeg over each and ice them. broken in pieces. strain it through a sieve. If the weather be damp. When baked. Half an ounce of cinnamon. The yoke only. and the peach-leaves. . set it away to get cold. and six drops of essence of lemon. and stir them gradually into the milk when it is quite cold. and stir them by degrees into the milk. or in a large white dish. RICE CUSTARDS. the sugar. Half a pound of rice. Eight yolks of eggs or six whole eggs. grate nutmeg over the top. Six ounces of powdered white sugar. and rose-water. which must first be floured. When cold. of sixteen eggs. Butter some cups or a mould. When cool. or peach-kernels. peach-leaves. As soon as it is cold. A quart of milk or cream. or the eggs not new-laid. Boil in the milk the cinnamon.
taking it off frequently and stirring it hard. and pour on it just enough of lukewarm water to cover it. Turn out the rice from the cups or mould. in which an inch of washed rennet has been soaked. into a deep dish. Eight maccaroons. Eat it with wine. Let it set all night. and pour the mixture into your custard-cups. As soon as it has come to a boil. and sugar. Two ounces of blanched sweet almonds. into a quart of milk. sugar. Then set it again on the fire. Then set them on ice. The whey. Wash it very clean in cold water. A quart of cream. A glass of noyau. is an excellent drink for invalids. set it away to cool. and wipe it dry. Heap the froth on the top of each lump of rice. A pint of rich baked custard. CURDS AND WHEY. Pound the sweet and bitter almonds to a smooth paste. Four small sponge-cakes or Naples biscuit.18 Beat the eggs well. A TRIFLE. or. Set the milk in a warm place. made of the yolks of eggs. Take care not to boil it too long. Then take out the rennet. and a half a pint of cream. The juice and grated peel of two lemons. A large glass of white wine. Take a small piece of rennet about two inches square. When done. . or in a very cold place. adding a little rose-water as you pound them. Pour some of the boiled custard over it. Put it in a tea-cup. and stir the water in which it was soaked. set it in a cool place. the egg and sugar. and send up the remainder of the custard in a sauce-boat. to get all the salt off. pounded in a mortar. lest it become a curd. if you choose. for several hours. take it off and strain it through a sieve. A quarter of a pound of loaf sugar. or kernels. and nutmeg. COLD CUSTARDS. A quart of new milk. Boil the milk with the cinnamon and peach-leaves. A nutmeg. drained from the curd. Grate nutmeg over them. or on ice (if in summer) for two or three hours before you want to use it. A nutmeg. powdered. mixed. till they become a firm curd. Stir the wine into it. or more if you choose. Mix together the milk. which should be in a broad dish. or it will be lumpy and lose its flavour. Set them in a warm place near the fire. grated. ornament the lumps of rice. stir into it alternately. Half a pint of white wine and Half a gill of brandy mixed. with a very little powdered loaf-sugar. You may. One ounce of blanched bitter almonds or peach-kernels. cream. A quarter of a pound of powdered white sugar. till it becomes a firm curd. (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. As soon as the curd is completely made.
or small fruit preserved. and lay it on the sieve to drain. You may ornament it with nonpareils. As the froth rises. Add the wine and brandy. as you heap it in the bowl. Mix together. heaping it high in the middle. As the froth rises. and the juice and peel of the lemons. beat the cream to a strong froth. making it highest in the middle. and lay it on a sieve (with a large dish under it) to drain. and beaten over again. The cream. A pint of cream. Half a pint of white wine. Have ready the cream. If you put it in glasses. Have beside your pan a sieve (bottom upwards) with a large dish under it. pile it up in the bowl. If you choose. set it in a cool place. or two lemons cut in thin slices. a layer of fruit jelly. in a broad shallow dish. Break the sponge cake and maccaroons into small pieces. Grate a nutmeg over them. A quart of cream. till it stands alone. &c. and beaten over again. and let the mixture remain untouched. and when the cream is ready. A quarter of a pound of powdered loaf-sugar. you may ornament it with red and green nonpareils. fill up the bowl with it. When the cream is finished. in a broad pan. Put the jelly and white of egg into a pan. till the cakes are dissolved in the liquor. Mix the cream and sugar with a glass of noyau. unless you use slices of lemon. or the juice of a large lemon. When the custard is cold. Continue to do this till the bowl is full. and beat it together with a whisk. Six large table-spoonfuls of jelly. WHIPT CREAM. Tea drops of strong essence of lemon. and squeeze the juice into a saucer. till it becomes a stiff froth and stands alone. If you choose. and then they must be laid at intervals among the froth. must be poured into the pan. The whites of four eggs. The cream which has dropped through the sieve into the dish. Six whites of eggs. Keep it in a cool place till you want to use it. Then stir it a little. Just before you send it to table. all the ingredients. and pile the cream on it. that drains into the dish. you can put in. poor it into the glass bowl upon the dissolved cakes. FLOATING ISLAND. With a whisk or rods. lay a little jelly in the bottom of each glass. must be poured back into the pan with the rest.19 Grate the yellow peels of the lemons. and lay them in the bottom of a large glass bowl. and beat it with a whisk or rods. When the top of the sieve is full. pile up the froth in the centre . mix them with the almonds. take it lightly off with a spoon. When all the cream is converted into froth. transfer the froth to a large glass or china bowl. between the custard and the frothed cream. take it off with a spoon.
the almonds. Just before you want to use the cream. Let them simmer two or three minutes. A pint and a half of rich cream. Take half of the milk and put in the ingredient that is to flavour it. among which must be scattered a great deal of salt. and when all is well mixed. Or two ounces of sweet almonds and once ounce of bitter almonds. as it will very soon melt. Fill the tub with ice broken into very small pieces. ANOTHER KIND OF ICE-CREAM. or the grated rind of the lemons. One table-spoonful of flour. blanched and beaten in a mortar with a little rose-water to a smooth paste. and set it in a tub. Two eggs. and fill your glasses. blanched and split into pieces. or a pint of strawberries or raspberries. by degrees. and strew among the ice a large quantity of salt. Or half a Vanilla bean. and turn out the cream. split into small pieces. Squeeze the juice from the two lemons and stir it into the cream. or the juice of a pint of mashed strawberries or raspberries. You may heighten the colour of the red fruit. You may flavour a quart of ice-cream with two ounces of sweet almonds and one ounce of bitter almonds. When it is all frozen. . and put the whole into the tin freezer. which must be set in a tub filled with ice. stirring in gradually the sugar. One pound of loaf sugar. Put it into a tin that has a close cover. Stir in the almonds gradually while the cream is freezing. Put the cream into a broad pan. Then stir in the sugar by degrees. When it is all frozen. taking care that none of the salt gets into the cream. add to them two table-spoonfuls of cold milk. but not till a few minutes before you want to use it.20 of the cream. If you wish to have it in moulds. While the cream is freezing. Two lemons. take out the cream. The juice of two large lemons. dip the moulds in lukewarm water. Having beaten the eggs well. while it is freezing. Scrape the cream down with a spoon as it freezes round the edges of the tin. Half a pound of powdered loaf sugar. and pour them into the boiling milk. Set the moulds in a tub of ice and salt. A quart and a half-pint of morning's milk. first dipping the tin for a moment in warm water. turn it out. by a little cochineal. stirring them all the time. strain it through a sieve. Add the cream and the remainder of the milk. dip the tin in lukewarm water. either the vanilla. Boil it. A quart of rich cream. wipe or wash the salt carefully from the outside. stir in gradually the lemon-juice. take the moulds out of the tub. ICE CREAM. put the cream into them as soon as it has frozen in the tin. Then take the mixture off the fire and strain it through book-muslin into a pan.
move the bag into a warmer place. but not skinned. Three lemons. must be stirred gradually in while the cream is freezing. Mix all well together. put it into a collender or sieve. and half a pound of loaf-sugar. it will not become so afterwards when boiled with the other ingredients. and if it has bolted long enough. If it is not clear the first time it passes through the bag. as that will prevent its clearing. There should on no account be more than three quarts of water. In places where cream is not abundant. Three quarts of water. boil the eight calf's-feet in three quarts of water. and then carefully scrape off the sediment from the bottom. empty out all the ingredients. till the meat drops from the bone. and let it drip through again. and set a while dish or a mould under it. the top wide. as that will make the jelly dull and cloudy. slightly. Break up the egg-shells into very small pieces. like the lemon-juice. and is clear. broken up. Skim off the fat. particularly if the weather is warm and damp. and melt it a little. add two table-spoonfuls of French brandy. a pint of madeira wine. and let it drip through into the dish. Let the jelly stand till next day. A pint of white wine. three lemons cut in thin slices. and throw them in also. however.21 If you wish to flavour it with strawberry or raspberry juice. suspend it again. and boil it hard five minutes. Half an ounce of cinnamon. Eight calf's feet. If the . that. Beat. Take it off. and let the liquid drain from the meat. put another white dish under-it. as the skin being left on. and sometimes not for several hours. The day before you want to use the jelly. CALF'S-FEET JELLY. but do not stir it. into a broad pan or dish. that have been nicely singed. or covered tin pan. and season it with the cinnamon slightly broken. Do not squeeze the bag. if too much water has not been used. The whites of six eggs. broken into lumps. Endeavour to procure calf's-feet. Stir the whole very well together. putting a clean dish under it every time. and the bottom tapering to a point. wash the bag. the whites of six eggs (saving the egg-shell) and stir the whites into the jelly. set it in a cool place to congeal. If it is not firm at first. Tie the bag to the backs of two chairs. When the jelly has all dripped through the bag. When sufficiently done. pour it hot into the bag. Early next morning. set it on the fire. It is. put the jelly into a tin kettle. or to the legs of a table. It will be a firm jelly. Repeat this six or eight times. After the jelly has boiled five minutes. pour the jelly back into the bag. It will sometimes congeal immediately. less easy and expeditious. If it does not drip freely. makes the jelly much firmer. Set it on the fire. Half a pound of loaf-sugar. Have ready a large white flannel bag. or till it is clear. this receipt (though inferior in richness) will be found more economical than the preceding one. If you wish it high-coloured.
and stir it frequently till nearly cold. lemon. piling it up very high. with a quart of cream. The more it is stirred the better. and clean them well. the wine. but less than the above proportion will not be sufficient to flavour the jelly. If you choose to make it without calf's feet. Those ingredients must be all mixed together. A glass of wine. Get four calf's-feet. stirring them well in. Stir it till it is cool. prevent the cream from separating from the jelly. Then strain it through a linen cloth or napkin into a large bowl. or pour it from the dish into the mould while it is liquid. pouring in occasionally a little rose-water. Set it in a cool place. stirring it several times. In cool weather it may be made a day or two before it is wanted. When the blancmange becomes very thick. to. When it is quite firm. and skim it well. broken up. dip the mould for an instant in boiling water to loosen the jelly. if in summer. and boiled hard for five minutes. stirring it very frequently with a spoon. add the almonds to it gradually. Turn it out on a glass dish. beaten and sifted. and not skinned. Half a pound of loaf-sugar. and half a glass of rose-water. Wash your moulds. You may increase the seasoning. When the mixture is ready to boil. (that is. Set it in a cool place for three or four hours. When it has set in them till it is quite firm. and add the wine and rose-water. if the weather is not too damp) put it into your moulds. loosen it carefully all round with a knife. A tea-spoonful of mace. Drain the liquid through a colander or sieve. When it is perfectly congealed. Four calves-feet will be sufficient. and mace. Beat them in a mortar to a fine paste. Then clean it well from the sediment. in three or four hours. you must use two ounces of sweet. set them an instant in hot water. broken up. and serve it up in glasses. and an ounce of bitter almonds. Four calf's-feet A pint and a half of thick cream. and put it into a tin or bell-metal kettle. an ounce and a quarter) boiled with the other ingredients. sugar. If it inclines to stick to the moulds. Boil it hard for five minutes. Half a glass of rose-water. wipe them dry. the cream. Ice jelly is made in the same manner. if possible some that have been singed. Stir into it. into a large bowl. a glass of wine. and a large stick of cinnamon. (that is. Freeze it as you would ice-cream. while it is cooling in the bowl. BLANCMANGE. which perhaps it will not be till evening. and cinnamon. you can substitute an ounce of the best and dearest isinglass (or. and then wet them with cold water. with the addition of the grated rind of a large lemon. you must either set the mould under the bag while it is dripping.22 weather is very cold you must take care not to let it freeze. If you make it in a mould. It must then be . and turn it out on glass or china plates. and boil them in three quarts of water till all the meat drops off the bone. If you wish to make it with almonds. Let it stand till next morning to congeal. If made with isinglass. Scrape. take an ounce of blanched bitter almonds. only not so stiff. This quantity of ingredients will make a quart of jelly when finished. fill your glasses with it. It will then turn out easily. Or you may stir them in.) according to your taste. The mixture must then be strained through a napkin. and two ounces of sweet.
if the cake slopes in towards the bottom. may be baked in an earthen pan. set it in a cool place till all the cakes are baked. When you lay them in the pans. Should the cakes stick. it will be found very inconvenient to put on the icing. Before you cut an ice cake. You may substitute for the almonds. they cannot be got out without breaking. lest they run into each other. In rolling out cakes made of dough. Butter and sugar should be stirred till it looks like thick cream. before the mixture is put in. and till it stands up in the pan. Tin pans or moulds. the bottom and sides should be covered with sheets of paper. Sponge cakes. are best for cakes. and Almond cakes should be baked in pans that are as thin as possible. This will enable you to spread on the icing more evenly. scrape them with a knife or grater. do not place them too close together. Large Gingerbread. Always be careful to butter your pans well. as soon as they are cool. So also may Black Cake or Pound Cake. PART THE SECOND. the small tins of a round or oval shape are most convenient. Before you ice a cake dredge it all over with flour. In making cakes it is particularly necessary that the eggs should be well beaten. as it burns very easily. Fill them but little more than half. cut the icing by itself with a small sharp penknife. Eggs. White of egg should always be beaten till it becomes a heap of stiff froth. that are as nearly perpendicular as possible. It should be kept cool. If the cakes should get burnt. with a hollow tube in the middle. and till it hangs from the rods or fork without dropping. and then wipe the flour off. For queen-cakes. The large knife with which you divide the cake. After the mixture is completed. If too warm. it will make the cakes heavy. use as little flour as possible. CAKES. They cut into handsomer slices. Large cakes should be baked in tin or earthen pans with straight sides. without any liquid at the bottom. They are not sufficiently light till the surface looks smooth and level. and till they get so thick as to be of the consistence of boiled custard. become light soonest when new-laid.23 put into the moulds. in which case. &c. If large cakes are baked in tin pans. and if they are to be iced. half a gill of noyau. and when beaten near the fire or in warm dry weather. will crack and break the icing. omit the wine. The paper must be well buttered. . GENERAL DIRECTIONS.
or more.] Stir the whole very hard at the last. sifted. When it looks greenish. Pound the spice to a fine powder. [Footnote: You may colour icing of a fine pink. till the whole is in. When the cakes are iced. and sift it well. and twenty-four tea-spoonfuls of the best loaf-sugar. dip the cutter frequently in flour. Make an icing with the whites of three eggs. if you have room for them in the oven. Bake them in a quick oven. With a spoon. One nutmeg. [Footnote: In buying essence or oil of lemon. or fine sugar-sand. or twelve drops of essence of lemon. Before you fill your tins again. dropped on. Spread it evenly with a broad knife. and so on alternately. Ten eggs. Beat the eggs in a broad shallow pan. all dissolved in a gill of soft water. powdered. One wine-glass of wine and brandy. One pound of fresh butter--washed. (while the icing is quite wet) with red and green nonpareils. it being much the strongest and best. but not too near the fire. Rub them very well with fresh butter. Take about two dozen little tins. and twenty grains of powdered alum. Add by degrees. carefully. If the cakes are scorched by too hot a fire. Fourteen ounces of sifted flour. put some of the mixture in each tin. till very light. . When they are done. Finally. stirred in at the last. till they are perfectly smooth and thick. and stirring the mixture very hard. QUEEN CAKE. One tea-spoonful of mace and cinnamon. by mixing with it a few drops of liquid cochineal. set them in a warm place to dry. to prevent its slicking. put in the rose-water. beaten till it stands alone. over the top of each queen-cake. a little egg and a little flour. Pink icing should be ornamented with white nonpareils. and beaten gradually into the white of egg. so that when used. it is generally very weak.24 When you are cutting them out. about a quarter of an hour. ornamenting them. and boiled till reduced to one half. as that will cause the icing to crack. with the thumb and finger. and then the liquor. which is prepared by boiling very slowly in an earthen or china vessel twenty grains of cochineal powder. Stir them together. do not scrape off the burnt parts till they have grown cold. Flavour it with a tea-spoonful of rose-water or eight drops of essence of lemon. twenty grains of cream of tartar. mixed. in a marble mortar. but do not fill them to the top as the cakes will rise high in baking. One pound of powdered white sugar. they will shrink a little from the sides of the tins. Put the sugar into a deep earthen pan. endeavour to get that which is white. One pound of flour. mixed. a little at a time. Stir into the butter and sugar a little of the beaten egg. and then a little flour. beaten or grated. and cut the butter into it. or essence of lemon. scrape them well with a knife.] POUND CAKE. Strain it and cork it up in a small phial. the spice. and wash or wipe them clean. Half a glass of rose-water. continuing all the time to beat the eggs. a double or treble quantity is necessary.
Two table-spoonfuls of mixed spice. a handful of flour. Ten eggs. One pound of flour sifted. stir the whole mixture very hard. Beat the eggs in a broad shallow pan with a wood egg-beater or whisk. While the last icing is wet. set the pan near the fire for a few minutes. it will shrink from she sides of the pan.) and when all is in. Put the mixture into it as evenly as possible. Mix the cinnamon. stirring all the time. and cease making a noise.25 One pound of white sugar. One pound of powdered white sugar. Then withdraw the coals (if baked in a dutch oven). down to the bottom. Sift the flour in a broad pan. A table-spoonful of mixed mace and cinnamon. There should be twice as much cinnamon as mace. gradually. thrust a twig or wooden skewer into it. with a wooden stick. OR PLUM CAKE. Half a glass of wine \ Half a glass of brandy }mixed. the cake will be heavy. and look like cream. take off the lid. in small pieces. You may ice it either warm or cold. and to the heat of the fire. and cut the butter into it. When you think it is nearly done. and let the cake remain in the oven to cool gradually. Two pounds of the best raisins. and the second the next day when the first is perfectly dry. or four hours. Pour the liquor and rose-water. Two pounds of currants. . the cake is almost baked. Twelve eggs. the essence of lemon and spice. If the stick come out clean and dry. but if the butter is too warm. Sift the powdered sugar into a large deep pan. powdered. till they are very light. for near ten minutes. powdered and sifted. and then wipe the flour off. Bake it in a moderate oven. Stir the butter and sugar together. for two. ornament it with coloured sugar-sand or nonpareils. in proportion to its thickness. Put on the first icing soon after the cake is taken out of the oven. Add. and nutmeg together. Before you put the icing on a large cake. Stir the egg and flour alternately into the butter and sugar. Pound the spice and sift it. by degrees. A nutmeg. into the butter and sugar. mace and cinnamon. this will make the icing stick on better--If you have sufficient time. or three. They must be beaten till they are thick and smooth. Half a glass of rose-water / Twelve drops of essence of lemon. dredge the cake all over with flour. If the weather is very cold. When quite done. BLACK CAKE. and the butter hard. Butter a large tin pan. and about two spoonfuls of the egg (which you must continue to beat all the time. mace. One pound of fresh butter. or a cake mould with an open tube rising from the middle. and of the consistence of boiled custard. and white. One pound of fresh butter. the appearance of the cake will be much improved by icing it twice. or wooden bowl.
however light it may have been before it went into the oven. Then. [Footnote: After this cake is done. Ten ounces of sifted flour. as setting will injure it. powdered and sifted. which must not be cut too small. a little at a time. in proportion to its thickness. Stir in. Then spread on it some of the citron. Sift the flour into a broad dish. particularly at the bottom. placing the dish in a slanting position. No sort of sugar but loaf will make light sponge-cake. or in one large tin pan. Beat the eggs as light as possible. Beat very hard. or it will be tough and heavy. with sheets of white paper well buttered. by degrees. and then a layer of citron. A large glass of wine \ A large glass of brandy }mixed together. before you set them in the oven. Put it in small tins.] Ice it the next day. to prevent their sinking to the bottom of the cake. It should be baked as fast as possible. and set them near the fire. If the flour is stirred in too hard. for ten minutes after the ingredients are in. and continue to beat some time after the sugar is all in. gradually. sprinkle them also with flour. and mix the mace. sprinkle them well with sifted flour. Sift it. Eggs for sponge or almond cakes require more beating than for any other purpose. It must be done lightly and gently. It is of all cakes the . Wipe them in a towel. Having stoned the raisins. Next put a layer of the mixture. Stir the raisins and currants alternately into the mixture. so that the top of the mixture will be covered with bubbles. Pick the currants very clean. if the weather is too cold for it to mix easily. Cover the bottom and sides of a large tin or earthen pan. Twelve eggs. to dry. and. A tea-spoonful of powdered cinnamon and mace. alternately with the flour. put in the flour. it will be the better for withdrawing the fire (if baked in an iron oven) and letting it stay in the oven all night. mixed. and will require four or five hours. cut them in half. the cake will be tough. A grated nutmeg. SPONGE CAKE. Stir the butter and sugar to a cream. Sift the sugar into a deep earthen pan. and cut the butter into it. Beat the eggs as light as possible. begin to bake it.26 Two nutmegs powdered. Sponge-cake requires a very quick oven. into the eggs. When the currants are dry. Spread them out on a large dish. and so on till it is all in. by degrees. the better for sponge-cake. or in the hot sun. well buttered. Stir them into the butter and sugar. taking care that they are well floured. the spice and essence of lemon. A pound of loaf sugar. when all are done. draining them through a colander. nutmeg. Warm it near the fire. Half a glass of rose-water / A pound of citron. Beat the sugar. This cake is always best baked in a baker's oven. cinnamon together. Cut the citron in slips. As soon as the flour is all in. Stir very hard. Twelve drops of essence of lemon. Fill the small tins about half full. and wash them. Pound the spice. stirring round the mixture very slowly with a knife. dried near the fire. allowing twice as much cinnamon as mace. and put into it some of the mixture. Mix also the liquor and rose-water in a tumbler or cup. or till it gets quite cold. Grate loaf-sugar over the top of each. Add gradually the spice and liquor. The thinner the pans. having a layer of the mixture at the top. Stir the whole as hard as possible.
twenty-four tea-spoonfuls of loaf-sugar. the whites should be beaten till they stand alone. Or you may cat it in squares first. If they get very much out of shape in baking. Add the sugar. . pounded very fine. till it bubbles on the top. and ornament it while wet. beating it in very hard. Scald them in hot water. Some think that sponge-cakes and almond cakes are lighter. the whites first. ten minutes is generally sufficient. Then the other half of the white of egg. with nonpareils dropped on in borders. should be baked at least an hour in a quick oven. or peach-kernels. Three ounces of shelled bitter almonds. and eight drops of essence of lemon. sifted and dried. When the icing is dry. If done separately from the yolks. When the cake is cool. to the yolks. Beat them separately as light as possible. and then ice and ornament each square separately. One pound of powdered loaf-sugar. Divide the flour into two equal parts. when the yolks and whites of the eggs are beaten in separate pans. the cakes should be spread on a sieve to cool. Fourteen eggs. One pound of loaf sugar. putting the yolks in one pan and the whites in another. mark it in small squares with a knife. dried near the fire. Cover it with icing. Put in the mixture. Three ounces of sifted flour. and as you peel them. If baked in one large cake. gradually. round each square of the cake. or one made of paste-board which will be better. till they are quite fine and smooth. the cake will be spoiled. powdered and sifted. Make an icing with the whites of three eggs. Seven ounces of flour. and then the yolks. Bake it according to the thickness. and then add the rose-water. slowly and lightly. FRENCH ALMOND CAKE. and set immediately in a quick oven. and stir in one half. and pound them one by one in a mortar. Two table-spoonfuls of rose-water. A large cake of twelve eggs. Stir-half the whites of the eggs into the yolks and sugar. and then the remainder of the flour very lightly. throw them into a bowl of cold water. then wipe them dry. Beat in the almonds. Then by degrees. Ten eggs. Take two ounces of shelled bitter almonds or peach-kernels. ALMOND CAKE Two ounces of blanched bitter almonds. Break ten eggs. Six ounces of shelled sweet almonds. it should be iced. which must be rather hotter at the bottom than at the top. Butter a large square tin pan. When taken out of the tins.27 most liable to be spoiled in baking. For small cakes. If you allow the oven to get slack. cut the cake in squares. cutting through the icing very carefully with a penknife. it is a sign that the oven is too slow. and mixed gently together before the sugar is beaten into them.
by degrees. the day before you make the maccaroons. to the yolks. add to them. Families should always save their peach-kernels. and ornament it with nonpareils. Then put in the essence of lemon. the rose-water and spice. buttered. and then the yolks till they are very thick. and taking up a lump of the mixture with a knife. if possible the day before the cake is made. as they can be used in cakes. and stir them in. than at the bottom. Lastly. the powdered sugar. stir in the flour. Add. If you find your almonds not sufficient. MACCAROONS. Put the cake in and bake it in a very quick oven. in a mortar. When done. beat in. Half a pound of shelled sweet almonds. Beat the whites of three eggs till they stand alone. Twenty-four large tea-spoonfuls of powdered loaf-sugar. have ready an iron or tin pan. Place them about two inches apart. the almonds. puddings and custards. in case of their spreading. and wipe them dry. roll it on your hand with the flour into a small round ball. set it on a sieve to cool. Beat the whites till they stand alone. Hard. Bake them about eight or ten minutes in a . by degrees. Butter a large tin mould or pan. Mix the sweet and bitter almonds together. A quarter of a pound of shelled bitter almonds. A large tea-spoonful of mixed spice. a spoonful at a time. Prepare them. the almonds. till they are perfectly smooth. it will be heavy. still beating very hard. and put in. mace and cinnamon. Pound and sift your spice. The whites of three eggs. Put them in a bowl of cold water. gradually. When it is all well mixed and stirred. in spots or sprigs.) will generally yield half a pound when shelled. beating it in very hard. A pound of almonds in the shells (if the shells are soft and thin. Bitter almonds and peach-kernels can always be purchased with the shells off. Ice it. Blanch and pound your almonds. seldom yield much more than a quarter of a pound. pour in occasionally a little rose-water. one at a time. gradually. as you make them up. and the nonpareils put on. very gradually. It makes them much lighter. if you can. and mix the sweet and bitter together. it will run out of shape. [Footnote: While pounding the almonds. put some flour in the palm of your hand. into separate pans. Then stir in. gradually. The oven must on no account be hotter at the top. Pound them. The mixture must be like a soft dough. prepare a few more. an hour or more according to its thickness. nutmeg. the whites of the eggs. beat it in very hard.] Put the whites and yolks of the eggs. Next. and lay the maccaroons in it. Put the sugar. do them. when you take them out. by scalding them in hot water. and should therefore never be bought for cakes or puddings. These almond cakes are generally baked in a turban-shaped mould. as slowly and lightly. A tea-spoonful of rose-water. thick-shelled almonds. Blanch the almonds. continuing to beat for some time after they are all in.28 Twelve drops of essence of lemon. beat them very smooth. as possible. if too thin. if too thick.
then put them all together. Spread some flour on your pasteboard. They should rise high in the middle. which must be cut into equal lengths. If too much baked. and then add the spice and rose-water. Half a pound of flour. Cut it out in round cakes. Put in. KISSES. and lay the cakes in it. mixing it well with a knife. and flour your hands well. Add the carraways. or a tin of that size. with a knife. all at once. substituting for the pounded almonds half a pound of finely-grated cocoa-nut. the butter and sugar. Half a glass of wine. A pound of flour. They mast be made into small round balls with a little flour laid on the palm of the hand. If you have no rose-water. sifted. and crack on the surface. Do not roll them out too thin. Stir the sugar and butter to a cream. sifted. The whites of four eggs. If too much baked. till they are very slightly coloured. Throw them. but not brown.] APEES. A tea-cup of currant jelly. not too close together. A nutmeg grated. take out the dough. into long shin rolls. and a table-spoon of rose-water mixed. . a portion of the dough. Spread some flour on your paste-board. Half a pound of powdered white sugar. and cut up the butter in it. Stir the whole very hard. they should be baked of a pale brown colour. and grate loaf-sugar over them when cool. You may. Roll it lightly with your hands. and baked a few minutes. Take up with your knife. Half a pound of butter. Roll it out in a sheet about a quarter of an inch thick. Half a pound of powdered loaf-sugar. A table-spoonful of rose-water. They are very fine. Beat the eggs very light. and knead it very well with your hands. if too little. put a larger proportion of spice. Cut it into small pieces. Bake them a few minutes in a moderate oven. they will entirely lose their flavour. Butter an iron pan. and knead the whole in one lump. [Footnote: Cocoa-nut cakes may be made in a similar manner. Twelve drops of essence of lemon. and spice. at once. and pour in the liquor by degrees. A tea-spoonful of beaten cinnamon and mace. substitute six or seven drops of strong essence of lemon. Half a pound of butter. curled up into rings. A tea-spoonful of mixed mace and cinnamon. buttered. Three eggs. with the edge of a tumbler. and knead each separately. grated. Bake them in a quick oven about five minutes. A nutmeg. and laid gently into an iron or tin pan. they will be heavy. JUMBLES. not too close to each other. they will lose their flavour. Sift the flour into a broad pan. as they spread in baking.29 moderate oven. into the pan of flour. add enough of cold water to make it a stiff dough. Three table-spoonfuls of carraway seeds. if you choose. One pound of the best loaf sugar. and lay it on the board. sugar. powdered and sifted. or more if the essence is weak.
Drop on the mixture as evenly as possible. and as soon as they are coloured.] With a large spoon. a small tea-spoonful of stiff currant jelly. Three quarters of a pound of flour. Lay them lightly on sieve. a little at a time. Half a pound of flour. When the butter is very soft. In making buns. and is covered with bubbles. as they will never be light. a tea-spoonful at a time. When it is risen very high. and the rose-water. Two wine-glasses and a half of rich milk. If your yeast is not good. all at once. Four eggs. of which an increased quantity will be necessary. about a quarter of an hour or more in proportion to its thickness. Lay a wet sheet of paper on the bottom of a square tin pan. Buns may be made in a plainer way. Set them in a cool open. Add the essence of lemon. till the two bottoms stick fast together. and grate loaf-sugar over them. and sift a quarter of a pound. Six ounces of fresh butter. adding to the baiter half a pound of currants or chopped raisins. and dry them in a cool oven. butter a square iron pan. gradually. If the sugar is not stirred in slowly. by degrees. in small square tins. having first poured off the beer or thin part from the top. . Then. at equal distances. You may. stir the yeast well before you put it in. Then heat in. sifted. Put the milk into a soup-plate. and set it near the fire to rise. with a knife. A wine-glass and a half of the best yeast. and stirred in at the last. then pour all into the pan of flour. well floured. so as to make the kisses of a round smooth shape. and set it aside. do not attempt to make buns with it.30 Beat the whites of four eggs till they stand alone. into a deep plate. They are best the day they are baked. and put in the mixture. bake them separately. so as to form one ball or oval. pile some of the beaten white of egg and sugar. if you choose. When it is quite cool. Beat the eggs very light. sifted into a pan. Drop on it. Add the yeast. the buns will be heavy. Then take them out and place them two bottoms together. [Footnote: It is better to put a little of the beaten white of egg and sugar at first under the currant jelly. This quantity will make twelve or fifteen buns. the sugar. separately. A quarter of a pound of flour. mixed in the above manner. It will probably not be light in less than five hours. if it is not very strong and fresh. and set it away to cool. A large tea-spoonful of powdered mace and cinnamon. Sift half a pound of flour into a broad pan. on each lump of jelly. SPANISH BUNS. or if you prefer it. eight drops of essence of lemon. Stir the whole very hard. Put in the spice. and beat the whole very hard. Half a pound of powdered white sugar. cut it in squares. they are done. and mix the milk and butter with them. A grated nutmeg. Cover it with a cloth. stir it all through the milk with a knife. and set aside to sprinkle in at the last. so as to cover it entirely. A table-spoonful of rose-water. but do not let it get too hot. bake it in a moderate oven. Stir all well together. cut up the butter. Add the sugar gradually. with the following ingredients. sifted in a plate. sprinkle in the renaming quarter of a pound of flour. and set it on the stove or near the fire to warm.
Beat your egg. A quarter of a pound of powdered sugar. and half a pint of wheat-flour. and stir it into the milk and . and warmed in the milk. Then divide it into small pieces of an equal size. One pint of Indian meal. The same of fresh butter. pour the milk and butter into your pan of flour. Two large tea-cups full of molasses. Add the spice and liquor. but not to melt it entirely. Warm also the molasses. One cup of rich milk. Sift your flour into a pan. Butter an iron pan.--and a tea-spoonful of cinnamon. then the rose-water and spice. Half a glass of mixed wine and brandy. Stir all well together with a knife. Five eggs. One pound of flour sifted. CUP CAKE. Half a cup of ginger. A quarter of a pound of fresh butter. RUSK. Three wine-glasses of milk. A quarter of a pound of butter. Three wine-glasses of milk. lay the cakes in it. into the butter and sugar. put in the mixture. Cut up the butter in the milk. well beaten. A wine-glass and a half of the best yeast. Beat the eggs very light. and warm them slightly. A tea-spoonful of powdered cinnamon. One egg. and knead each piece into a little thick round cake. INDIAN POUND CAKE. Prick the tops with a fork. One pint of powdered sugar. Butter a tin pan. When they are quite light. A wine-glass and a half of the best yeast. Spread some flour on your paste-board: lay the dough on it. and lastly the yeast. Stir all well. Stir the butter and sugar to a cream. One nutmeg. Eight eggs. A table-spoonful of rose-water. cut up. and set them in a warm place to rise. so as to soften the butter. and bake it in a moderate oven. then the egg. A quarter of a pound of powdered sugar. Cut up the butter in the milk. Stir the meal and eggs. The same of brown sugar rolled fine. and knead it well. and warm them a little. alternately. Five cups of flour sifted. Half a pound of butter. This cake should be eaten while fresh. Half a cup of powdered allspice and cloves.31 Three eggs. sifted. bake them in a moderate oven. grated.
After you have beaten the eggs. LOAF CAKE. gradually. till it becomes a lump of dough. Lastly. and lay the cakes in them. Cut the butter into the flour. Four table-spoonfuls of carraway seeds. Add the spice and liquor. Two table-spoonfuls of brandy. put in the pearl-ash. bake it in a moderate oven. stir the yeast. Half a glass of brandy. Then put them all together. and roll it out into sheets. Four eggs. Half a pint of the best brewer's yeast. mace. Butter small tins. stoned. Add the sugar and carraway seeds. and set it away to get cool. . the sugar. setting aside half a pound to sprinkle in at the last. and cinnamon. A pound and a half of powdered sugar. and stir in the sugar gradually.32 butter: then stir in. One pound of powdered sugar. and set in a warm place for five or six hours to rise. If done too much. One pound of currants. and mix it thoroughly. and then the milk. When quite light. Butter a large tin pan. sifted. Three pounds of flour. Cut them out into round cakes with the edge of a tumbler. A tablespoon of mixed spice. Beat the sheets of dough very hard. SUGAR BISCUITS. Butter iron pans. or more. and warm it till the butter is quite soft. One pound of raisins. Flour your paste-board. A small tea-spoonful of pearl-ash dissolved in water. Two pounds of sifted flour. then stir it together. and set it away to cool. Half a glass of wine. they will lose their taste. about half an inch thick. One pound of fresh butter. It must not be made too warm. and stir them into the mixture alternately with the flour. and pour it into the mixture. stir it gradually into the mixture. Having poured off the thin part from the top. on both sides. Beat the eggs very light. nutmeg. and bake the cakes in a moderate oven. Half a pint of milk. nearly fill them with the mixture. and stir the whole into the pan of flour. One pound of butter. and put the cake into it. Bake them a very pale brown. which must be well floured. Then sprinkle in the remainder of the flour. if the yeast is not very strong. and knead each piece separately. Have ready the fruit. and knead them very well in one lump. Cut the dough in half. Add the ginger and other spice. Cut up the butter in the milk. and lay the dough on it. and stir the whole very hard. Stir all well with a knife. mix them with the butter and milk. Half a pint of milk. Knead it very well. with the rolling-pin. and cut in half. Divide it into eight or ten pieces. Pour in the brandy. Cover it. washed and dried.
closely covered from the air. and pour them in also. or cup. Two wine-glasses of the best brewer's yeast. Two ounces of ginger. and pour the milk and butter into it. put them in a moderate oven and bake them. Two eggs. and mix it with the ginger and other spice. and knead it very hard. or three of good home-made yeast. They are best when quite fresh. Beat the eggs. Cut it out with a tin. A salt-spoonful of salt. and warm it slightly on the top of the stove. One quart of sugar-house molasses. Cut up the butter in the flour. dissolved in a little vinegar. sifted Half a pint of milk. take the dough out of the pan. Half a pound of butter. and knead it very well. and bake them of a light brown in a slow oven. or more. GINGERBREAD NUTS Two pounds of flour. and beat it very hard on both sides with the rolling-pin. Lastly the yeast. BUTTER BISCUITS. Beat it a long time. Six wine-glasses of milk. Mix all well together with a knife. Then cut the dough in small pieces. Two pounds of flour. Mix it well with a knife. Half an ounce of cinnamon. One pound of fresh butter. A half tea-spoonful of pearl-ash or salaeratus. put the lump of dough on it. powdered and sifted Six dozen cloves.33 These cakes kept in a stone jar. powdered and sifted. Cut up the butter in the flour. Put them in buttered pans. and put the salt to it. Wet the whole with the molasses. Lay them in buttered pans and set them to rise. with a fork. Prick them. Stick the tops of them with a fork. into small round thick cakes. or near the fire. Beat each cake on both sides. powdered and sifted. with the rolling-pin. Throw some flour on the paste-board. sifted. and knead them into round balls. When they are quite light. or cold water. Two pounds of flour. will continue perfectly good for several months. Wet it to a stiff dough with the milk or water. Twelve dozen grains of allspice. and . They will probably be light in an hour. sifted. Cut the butter into the milk. Roll it out into a large thick sheet. Half a pound of butter. Sift the flour into a pan. Flour your paste-board. if it is not very strong. MILK BISCUITS.
A tea-cup full of ginger. Two pounds and a half of flour. Half a pound of fresh butter. Half a pound of brown sugar. A pint of milk. Beat the eggs very well. LAFAYETTE GINGERBREAD Five eggs. A little pearl-ash or salaeratus. Put them carefully in buttered pans.34 stir all well together with a knife. taking care they do not scorch. The juice and grated peel of two large lemons. by putting flour in your hand. or lay them in straight lengths or sticks side by side. till it is quite light. You can. and touching each other. Pour the molasses. Lay them in buttered pans. before you put the cakes away. as gingerbread is more liable to burn than any other cake. stirring all the time. Four table-spoonfuls of ginger. stir it with the milk and molasses alternately into the other ingredients. and bake them in a moderate oven. and put in the lemon at the . roll it out in two even sheets. ovals. Throw some flour on your paste-board. and cut it out in little cakes. circles. Three dozen of cloves. take out small portions of the dough. and make it with your hand into long rolls. If they should get scorched. if you choose. cut out the dough with tins. at once. or less if it is strong. powdered and sifted. powdered and sifted. A pint of sugar-house molasses A pound and a half of flour. Then add the dissolved pearl-ash or salaeratus. or grater. COMMON GINGERBREAD. powered and sifted. or twist two rolls together. or you may bake it all in one. Put some flour on your paste-board. Three dozen grains of allspice. If the mixture appears to be too thin. Then put all together. Cut the lump in half. One pound of fresh butter. about the size of a cent. and rolling it into a little round ball. with a very small tin. A pint of molasses. Put in the egg and flour alternately. gradually. and cut it in squares when cold. in the shape of hearts. if you choose. into the butter and sugar. You may. add. not hot enough to burn them. a little more sifted flour. all the burnt parts. Stir the whole very hard. take the dough (a large handful at a time) and knead it in separate cakes. about half an inch thick. and bake them in a moderate oven. Two large sticks of cinnamon. scrape off with a knife. sifted. in one large lump. taking a very small piece of the dough. Add the ginger. Cut the butter into the flour. Add the ginger and other spice. A small tea-spoonful of pearl-ash. shape the gingerbread nuts. and stir all well together. &c. Stir it very hard for a long lime. and knead It very hard for a long time. Stir the butter and sugar to a cream. Then curl up the rolls into round cakes. Having dissolved the pearl-ash in a little vinegar.
and keep it from the air. CRULLERS. or less even will do. It is better stir the pearl-ash in. Half a glass of rose-water. A DOVER CAKE.] Too much pearl-ash. One pound of sifted flour. Two pounds of flour. according to its thickness. Add. A tea-spoonful of powdered cinnamon. and put the gingerbread in it. or seven if they are small. Stir the sugar and butter to a cream. as its taste will be entirely destroyed by the pearl-ash. Butter a large tin pan.35 last. you must omit the lemon. gradually. Beat the eggs very light. the spice and liquor. A half tea-spoonful of pearl-ash. and add to it gradually. and stir the whole very hard. This is the finest of all gingerbread. . and stirred lightly in at the last. If not thick. and stir it in at the last. One grated nutmeg. Six eggs. Dissolve the pearl-ash in vinegar. Three quarters of a pound of powdered white sugar. The pearl-ash will give it a dark colour. Flour the fruit well. and you can tell by the taste of the mixture. A grated nutmeg. well washed and dried. Half a pound of butter. the milk. sifted. will give it an unpleasant taste. stir it till very light. or little tins. when there is enough. Or you may bake it in small cakes. Half a pint of milk. and put in the mixture. an hour or more. half a tea-spoonful will be sufficient. [Footnote: If the pearl-ash is strong. Butter an earthen pan. and it will continue moist and fresh for two weeks. alternately. with the flour. stoned and cut in half. If you use pearl-ash. One glass of brandy. It will be much improved by a pound of raisins. Bake it two hours or more. but should not be kept long. and stir them into the butter and sugar. as in a few days it becomes very hard and stale. some raisins and currants. Wrap it in a thick cloth. Bake it in a moderate oven. dissolved in a little vinegar. Half a pound of butter. in a moderate oven. Six eggs. well floured to prevent their sinking. One pound of powdered white sugar. Take care that it do not burn. You may substitute for the lemon. a little at a time. Its lightness will be much improved by a small tea-spoonful of pearl-ash dissolved in a tea-spoonful of vinegar. an hour or an hour and a half will be sufficient. and a pound of currants. When the whole is mixed. or a thick tin or iron one.
and mix them well together. and cut the dough into long narrow slips. so as not to break them. Cut up the butter in the flour. run it along the sheet. Half a large tea-cup full of best brewer's yeast. Four eggs. and taking care that both sides are equally done. and knead the whole in one lump. spice. Crullers may be made in a plainer way. Grate loaf sugar over them when done. sifted. (half a tea-cup or two wine-glasses full.) and then stir in the milk by degrees. A quarter of a pound of powdered white sugar. and pour them into the mixture. and fry them in lard. in a deep iron pot. and taken out with a skimmer that has holes in it. A pound and a half of flour. add the sugar and spice. spread them on a large dish to cool.36 A tea-spoonful of powdered cinnamon. A tea-spoonful of powdered cinnamon. Twist them up in various forms. Three pounds of sifted flour. A table-spoonful of rose-water. with the best brown sugar. A pint and a half of milk. A pint of milk. Add the sugar. Mix the dough very well with a knife. They can be fried. or rather boiled. (rolled very fine. and set it to rise. Add the rose water. and grate loaf-sugar over them. A quarter of a pound of butter. and rose-water. add a very little cold water. Three quarters of a pound of butter. a sharp knife. A grated nutmeg. If you have not one. take the dough out of the pan. Add the yeast. They should be done in a large quantity of lard. WAFFLES. Beat the eggs very light. they can be made an inch thick. or. Put all the pieces together. Cut the butter into the flour. about half an inch thick. Roll it out into a large square sheet. &c. A pound of powdered sugar. and knead it very well. Cut it into small pieces. Have ready an iron pan with melted lard. Beat the eggs and pour them into the pan of flour. A table-spoonful of rose-water. When sufficiently fried. and mix the whole into a dough. Take a jagging-iron. and fry them of a light brown. Lay the crullers lightly in it. If the eggs and rose-water are not found sufficient to wet it. When quite light. and held on the skimmer till the lard drains from them. turning them with a knife and fork. Cover it. If for family use.) and without spice or rose-water. Spread some flour on your paste-board. . DOUGH-NUTS. Six eggs. cut it in diamonds with a jagging-iron or a sharp knife. and knead each separately. so as to make it a soft dough.
and your muffin rings. and it may be baked immediately. [Footnote: Indian batter cakes may be made in a plain and expeditious way. in a warm place. lay them on a plate in two piles. A tea-spoonful of salt. sufficient flour to make a thick batter. you may mix the batter late the night before. about three hours. A tea-spoonful of salt. Stir in the sugar. so that it becomes a thick batter. This will take off the acid. When brown on one side. stirring them well. and a small spoonful of salt. and pour in some of the butter. Beat the eggs well. and sprinkling each with beaten cinnamon.37 A tea-spoonful of powdered cinnamon. and pour on it a ladle-full of the batter. then grease it well. and add to them the salt. and then put into it the yeast and salt. the remainder of the flour. and pour the batter into them. gradually. buttering them. As the waffles are baked. \ A handful of wheat flour sifted. Three eggs. or four of home-made yeast. Five eggs. SOFT MUFFINS. Two large table-spoonfuls of brewer's yeast or four made of home-made yeast. Enough of sifted flour to make a stiff batter. Stir it very hard. Make the milk quite warm. Cover the mixture. Grease your baking-iron. and set it to rise. do not cut them with a knife. by degrees. Cutting them while hot will make them heavy. gradually stir in the flour and indian meal. When you split them to put on the butter. A quart of sifted indian meal. and bake the waffle on both sides. Stir in. When enough are done for a plate-full. Shut the iron tight. and add the spice. Cover the batter. and lastly. and gradually sifting into it (stirring all the time) a quart of indian meal mixed with half a pint of wheat-flour. Warm the milk slightly. Beat the eggs. }mixed. Or if the weather is cold. INDIAN BATTER CAKES. turn the cake on the other. Then stir in the yeast. Should you find it sour in the morning. and pour them into the butter and milk. letting it set afterwards at least half an hour. by putting three pints of cold water or cold milk into a pan. gradually. and stir them into the mixture. and set it to rise four or five hours. A quart of milk. Heat your waffle-iron. Set the rings on the iron. as it is not necessary to set it to rise. Then. When it is quite light. grease your baking-iron. Sprinkle in half the flour. by turning the iron. A quart of milk. spread them out separately on a clean napkin. Bake them a light brown. well beaten. Cut up the butter in it and stir it a little. Warm the milk and butter together. Two ounces of butter. Beat the eggs very light and stir them into the milk and butter.] . / Two table-spoonfuls of fresh brewer's yeast. and you want the cakes for breakfast. dissolve a small tea-spoonful of pearl-ash in as much water as will cover it. but pull them open With your hands. and stir it into the batter.
Three table-spoonfuls of the best brewer's yeast. Have your baking-iron hot. Mix the salt with the flour. and pour it into the hole in the flour. let it be entirely dissolved. and beat all well together. If you dissolve it in water. Mix a tea-spoonful of salt with the flour. Then warm the milk. Let it bake slowly. and set it in a warm place for several hours. Make them into round cakes or rolls. and make its with a little more flour. and set the pan before the fire. If you boil the sugar before you add the fruit to it. . into a dough.38 FLANNEL CAKES OR CRUMPETS. when quite light. by dropping a small spoonful into a glass of water. Butter the cakes. Bake them. Stir it with a spoon just enough to make a thin batter. and make a deep hole in the middle. they will not keep well. Two tea-spoonfuls of salt. for about ten minutes. it will be improved in clearness by passing it through a flannel bag. before you put it on the fire. and when done. Bake it. If boiled too short a time. ROLLS. Half a pint more of warm water. all the time it is boiling. If it is too stiff. Grease it. and set them to rise about an hour and a half. Beat the eggs very light. You may ascertain when jelly is done. add half a pint more of lukewarm water. allow about half a pint of water to a pound of sugar. and knead each separately. and a little more flour to mix in before the kneading. let them remain in the oven. and send them to table hot. sifted. Cover them. without the lid. Cover the pan closely and set it to rise near the fire. Four table-spoonfuls of the best brewer's yeast. or six of home-made yeast. and pour on a ladle-full of batter. If sweetmeats are boiled too long. GENERAL DIRECTIONS. Skim off the brown scum. Stir the warm water into the yeast. In preparing sugar for sweetmeats. or four and a half of home-made yeast. A pint of milk. sifted. Add the eggs and yeast to the batter. PART THE THIRD SWEETMEATS. and stir them into the yeast. Three pints of flour. When it is light. Cover the pan. Then divide it into small pieces. Knead it very well for ten minutes. and sprinkle some flour over the top. add a little more warm milk. turn it on the other. they lose their flavour and become of a dark colour. Four eggs. Two pounds of flour. and stir into it the flour so as to make a stiff batter. and when done on one side. cut them across.
that it requires less sugar and less boiling than any other jelly. Wash your currants. and squeeze it till all the juice is pressed out. Let them drain through the sieve into the pan. tie it up with brandy paper. and grape jelly may be made in the same manner. and put it into your glasses. and with the same proportion of loaf-sugar. Take it immediately out of the kettle. drain them. Keep them in a cool place. Strawberry. with a pan under it. and pick them from the stalks. while warm. and when cold. but do not pare the quinces. RED CURRANT JELLY. broken up. Black currant jelly less. with the sugar. Drain off the water through a colander. Mash them soft with a spoon. as will cover them. the sugar. pressing them down with the back of a spoon. it requires more boiling. Lay them in a preserving kettle. allow a pound of the best loaf-sugar. skimming it well. This trial must be made after the jelly is cold. Put the juice and the sugar into your kettle. Red currant jelly may also be made in a very simple manner. BLACK CURRANT JELLY. and squeeze out the juice. Boil them till they are soft.39 If it spreads and mixes with the water. Put it warm into your glasses. APPLE JELLY. GOOSEBERRY JELLY . cover each glass with white paper dipped in brandy. and boil them about ten minutes. and the juice of two lemons. and as much lemon-peel as you choose. allow three quarters of a pound of loaf-sugar. Pick the currants from the stalks. but not till they break. it is sufficiently done. and pour it warm into your glasses. Quince Jelly is made in the same manner. Take the best pippin. by putting the currants whole into the kettle. Put the juice and sugar into a preserving kettle. Raspberry jelly requires more boiling than any other sort. core. Mash them with the back of a spoon. and tie it down tight with another paper. out of the pan. Put them into a jelly bag. When cold. but not so hot as to break them. allow a pound of loaf-sugar. skimming all the while. Boil it twenty minutes. Then pour them into a sieve. Pour it warm into your glasses. Take it immediately from the kettle. Pare. and put to them as much water only. Jellies should never be allowed to get cold in the kettle. Quarter them only. and squeeze out the juice. they will lose their flavour. No others will make good jelly. Boil them together twenty minutes. If boiled too long. To every pint of juice. Put them in a jelly-bag. skimming carefully. and mash the apples with the hack of a spoon. raspberry. set a deep dish or pan under it. put them in a bag. blackberry. wash and drain them. or bell-flower apples. allowing a pound of sugar to a pound of currants. and quarter them. skimming them well. and boil them twenty minutes. To every pint of juice. Tie it up with brandy paper when cold. and become of a dark colour. The juice of black currants is so very thick. Tie it up with brandy paper. If it sticks in a lump to the bottom. Take the jelly. Put the apple-juice. To each pint of juice. and the lemon-juice into the preserving kettle.
and green-gage jelly may be made in the same manner. till all the juice is squeezed out. wash and drain them. about ten minutes. Put the peaches and the kernels into a covered jar. Put the juice and sugar into the preserving kettle. or pot filled with boiling water. When the sugar seems to have completely penetrated them. Put them in your preserving kettle. Crack the stones. Cranberry jelly is made in the same manner. Cut them into quarters. and tie them up with brandy papers. and pour the juice over them warm. Put the jelly warm into your glasses. allow a pound of loaf-sugar. with the kernels. Lay a large plate over them to keep in the steam. it is generally better (after the first boiling) to let it stand till next day before you put the sugar to it. Set the jar in an oven. Tie them up with brandy paper. Mash them with a spoon. and strain the liquor through a bag. when cold. GRAPE JELLY. skimming it well. Put the sugar and juice into your kettle. Allow a pint of juice to a pound of sugar. Put the sugar and juice into a preserving kettle. Allow a pound of loaf-sugar to a pint of juice. put them in a glass jar. and let them boil till they are soft. Take out the quinces. and squeeze out the juice. skimming carefully. take them out. Tie them up. Strain them through a jelly-bag. and when cold. Fill your glasses while the jelly is warm. allow a pound of loaf-sugar. Pare and core some of the largest and finest pippins. which greatly improve the flavour. Then pour them into your jelly bag. Then put in the quinces. and boil them twenty minutes. tie them up with brandy paper. measure it. skimming them well. Boil the juice and sugar together. and boil them twenty minutes. PRESERVED PIPPINS. Put the jelly warm into your glasses. (which should be free-stones and not too ripe) and cut them in quarters. Plum. and cover them closely with a large plate. or into round slices. and boil them twenty minutes. set them in boiling water. Keep the water boiling round the jar till the gooseberries are soft. carefully taking out the parts that are knotty and defective. [Footnote: The use of . Put them into a preserving kettle and cover them with the parings and a very little water. mash them with a spoon. PEACH JELLY Wipe the wool off your peaches.40 Cut the gooseberries in half. skimming carefully. take them out. and to a pint of juice. and boil them till they are tender. and break the kernels small. (they must be green) and put them in a jar closely covered. and put them into a jelly bag to drain. Put them in the preserving kettle. PRESERVED QUINCES Pare and core your quinces. To every pint of liquor. Boil them ten minutes. and boil them gently twenty minutes. with brandy paper. In preserving fruit that is boiled first without the sugar. When all the juice is squeezed out. Pick the grapes from the stems.
and be of a dark colour. Put them again into the kettle. into your jars. and cover them closely. Put the juice and sugar into the kettle with the peaches. The pears for preserving should be green. and spread them on a large dish to cool. Put in the apples. [Footnote: To preserve peaches whole. do not put it on to boil with the sugar. and boil them till completely penetrated with the sugar. PRESERVED CRAB APPLES Wash your fruit. and add lemon juice to your taste. with the parings and kernels. Pare and core them. as they will not keep long. or till they are quite soft and clear. Cut your plums in half. Crack the stones. Cover the bottom of your preserving kettle with grape leaves. put it on the fire. Put them in jars. before you put them into the jars. Strain the liquor through a bag or sieve. Take them out. and allow a pound of loaf-sugar to a pound of crab-apples.) and take am the stones. Poor the liquor into a bag. skimming it well. and when quite cold. Pears may be done in the same way. Put to the sugar just water enough to dissolve it. Let the sugar. and pour the warm liquor over them. and take out the kernels. with fresh vine-leaves under and over them. pare them and thrust out the stones with a skewer. weigh them. and boil and skim it. but first boil the sugar alone. Take the peaches out. called preserving kettles. Weigh the plums and allow a . tie them up with brandy paper. only blanch the kernels and keep them whole. or both. Then put in your fruit. and cut them in halves or in quarters. taking care they do not burn. (they must not be quite ripe. Put the peaches. When the peaches are done. and boil them slowly half an hour. or till they are quite soft. Boil them till they are tender. Take them out.] with some lemon-peel. If boiled too long. with a very little water. Preserved apples are only intended for present use. and boil the apples till they are quite clear and soft. into your preserving kettle. PRESERVED PLUMS. Take out the peaches and spread them on a large dish to cool. with only as much water as will dissolve it. When cold. in all cases. and cover them closely. be entirely melted before it goes on the fire. Put it into your kettle with a pound of loaf-sugar to each pint of juice. and spread them on a large dish to cool. and boil them slowly half an hour. and skimmed it to a clear syrup. then put in your juice and fruit together. skimming all the time. When cold. Do not allow them to boil. Next day. Having boiled the sugar and water. and pour the warm liquor over them. Do not let them boil. Boil them till they are tender. Large fruit will keep best in broad shallow stone pots. tie them up with brandy paper. either whole or cut in half. and to each pint allow a pound of loaf-sugar. and break them in pieces. When it is all melted.] If you do not wish the juice to be very thick. but let them simmer gently till they are yellow. stick a kernel into the hole of every peach. with a very little water. and skim it well. Take the largest and finest free-stone peaches. and strain it well. Put them with the juice. measure the juice. PRESERVED PEACHES. Hang them over the fire till they are green. they will look dull. They may be flavoured either with lemon or cinnamon. brass and bell-metal having always been objectionable on account of the verdigris which collects in them. tie them up with brandy paper. Take out the apples. Then proceed as above. before they are too ripe. Pare them. Add a very little water. Boil it five minutes. put them into your jars. and all the apple-parings.41 brass or bell-metal kettles is now most entirely superseded by the enamelled kettles of iron lined with china. and a very little water. Then put in the whole apples. Hang them over the fire.
Then put them in a preserving kettle over a slow fire. (about half a pint of water to a pound of sugar) and set it on the fire in a preserving kettle. occasionally stirring them. weigh them. Done in this manner they will keep till the next spring. allowing the white of one egg to each pound of sugar. Put them in jars. Boil them fifteen or twenty minutes. Then spread them on a large dish to cool. PRESERVED STRAWBERRIES. and skim them well. Boil the plums and kernels very slowly for about fifteen minutes. (one at a time) while boiling. till they are quite soft. Next day make your syrup.] Syrups may be improved in clearness. that it may be quite clear before you put in your fruit. are very good done in molasses. or the largest and best red cherries. and strain the liquor. and when cool. having first slit each plum with a knife. Then put in your cranberries. pour the juice over them warm. Weigh the strawberries after you have picked off the stems. (about half a pint of water to a pound of sugar) and boil it a few minutes. not letting the strawberries touch each other. To three quarts of plums put a pint of molasses. Dissolve the sugar in a very little water. when cold. in as little water as possible. Cover them and set them on hot coals in the chimney corner. All sorts of sweetmeats keep better in glasses. and when cold. Boil it very hard. Put your plums into an earthen vessel that holds a gallon. with brandy paper. seal the corks. If you wish to do them whole. and tie them up. Keep the bottles in dry sand. When opened for use.) and the seeds should be extracted from the grapes with the sharp point of a penknife. by adding to the dissolved sugar and water. Next day put them up in jars. and by degrees strew on the rest of the sugar.42 pound of loaf-sugar to a pound of fruit. and let them stand in a cold place two or three hours. some white of egg very well beaten. when cold. Boil it nearly ten minutes. require longer boiling than strawberries. Put them in wide-mouthed bottles. which must be powdered. and boil them slowly. and boil them a little longer. PRESERVED CRANBERRIES Wash your cranberries. and of a fine colour. take them carefully out of the syrup. To each pound of fruit allow a pound of loaf-sugar. . in a place that is cool and not damp. Strew half of the sugar over the strawberries. skimming it well. raspberries or currants. raspberries. and to each pound allow a pound of loaf-sugar. Then put in your plums with the liquor. Gooseberries. and cherries. Spread them to cool on large dishes. and renewing the coals. Put them warm into your jars or glasses. Gooseberries. and skim it well. grapes. return them to the syrup. [Footnote: Plums for common use. Crack the stones. as exposure to the air spoils them. currants. they should be tied up again immediately. cherries and grapes may be done in the same manner. Let them stew for twelve hours or more. Melt the sugar in as little water as will suffice to dissolve it. than in stone of earthen jars. take out the kernels and break them in pieces. skimming it till quite clear. and tie them up with brandy paper. and boil them fifteen minutes. The stones must be taken from the cherries (which should be morellas. Repeat this several times.
Tie it up with brandy paper. Put the pumpkin into a broad pan laying the sugar among it. take out the pumpkin. Allow a gill of juice to each pound of pumpkin. Mash the raspberries and put them with the sugar into your preserving kettle. A-la-mode Beef Chicken Pudding . The taste of the pumpkin will be lost in that of the lemon and sugar. Boil it ten minutes. Pare your pine-apples. When it is done.43 Common glass tumblers are very convenient for jellies. The chips should be of an equal size. set all night. a pound of loaf-sugar. Cover the pan. stir it. It should have the appearance of lemon-candy. Half an hour's boiling (or a little more) is generally sufficient. and tie it up with brandy paper. Put the pumpkin into your jars or glasses. pour the syrup over it. and cut them in thick slices. Let them cool in a large dish or pan. Pour the lemon-juice over it. and strain the syrup through a bag. spread it On a large dish. MISCELLANEOUS RECEIPTS. Weigh the slices and to each pound allow a pound of loaf-sugar. and preserved small fruit. and boil all together (skimming it well) till the pumpkin becomes clear and crisp. put some lemon-peel with it. Boll it slowly for an hour skimming it well. sugar and lemon-juice. Then put in it the pine-apple slices. It is eaten without cream. and let the pumpkin chips. If properly done. lest they break. Have ready a sufficient number of fine lemons. and lay it aside. before you put them into your jars. and squeeze the juice into a bowl. CONTENTS. but not till they break. It may be laid on puff-paste shells. Early in the morning put the whole into a preserving pan. which you must do carefully. this is a very fine sweetmeat. six inches in length and an inch broad. Weigh them and allow to each pound of pumpkin chips. and the syrup is particularly pleasant. cut in very small pieces. RASPBERRY JAM. Tie them up with brandy paper. like preserved ginger. after they are baked. pare off the yellow rind. PRESERVED PINE-APPLE. You may if you choose. but not till it breaks. APPENDIX. PRESERVED PUMPKIN. Cut slices from a fine high-coloured pumpkin. and boil them till they are clear and soft. for large fruit. Allow a pound of sugar to a pound of fruit. Cut the lemons in half. Pour the syrup over them. All jams are made in the same manner. Dissolve the sugar in a very small quantity of water. and set it over the fire in a preserving-kettle. White jars are better than stone or earthen. skimming it well. About half an hour (or perhaps less time) will suffice. and cut the slices into chips about the thickness of a dollar.
/ One table-spoonful of salt. prepare it three days before it is wanted.44 A boned Turkey Collared Pork Spiced Oysters Stewed Oysters Oyster Soup Fried Oysters Baked Oysters Oyster Patties Oyster Sauce Pickled Oysters Chicken Salad Lobster Salad Stewed Mushrooms Peach Cordial Cherry Bounce Raspberry Cordial Blackberry Cordial Ginger Beer Jelly Cake Rice Cakes for Breakfast Ground Rice Pudding Tomata Ketchup Yeast A-LA-MODE BEEF A pound of fresh beef weighing from eighteen to twenty pounds. The marrow from the bone of the beef. One table-spoonful of pepper. and rub the leaves to a powder. Half an ounce of mace.\sufficient when powdered to make Two bunches of sweet basil. chopped fine. / Two bundles of pot herbs. Two large bunches of sweet marjoram. A pound of the fat of bacon or corned pork. Add the pepper and salt. Rub it all over on both sides with salt. Two large nutmegs. \ chopped together A quarter of a pound of beef-suet. &c. Two glasses of madeira wine. Fasten up the opening with skewers. You must have at least four table-spoonfuls of each. Pour a little wine into each hole. and tie the meat all round with tape. Pick the sweet-marjoram and sweet-basil clean from the stalks. small onions. \ Half an ounce of cloves } beaten to a powder. parsley. Take out the bone. Put first a little of the seasoning into each hole. . and mix well together all the ingredients that compose the seasoning. If your a-la-mode beef is to be eaten cold. Chop the marrow and suet together. A large round of beef will be more tender than a small one. then a slip of the bacon pressed down hard and covered with more seasoning. thyme. Chop the pot-herbs very fine. /make four table-spoonfuls of each. Pound the spice. Cut the fat of the bacon or pork into pieces about a quarter of an inch thick and two inches long. With a sharp knife make deep incisions all over the round of beef and very near each other.
Four eggs. / A table-spoonful of salt. Then break an egg into the gravy which you have set away. or more of each if the turkey is very large. If it is to be eaten hot at dinner. of eight table-spoonfuls of sifted flour stirred gradually into a quart of milk. Put a layer of chicken in the bottom of a deep dish. Put them into a pot with two large spoonfuls of butter. A BONED TURKEY. A large turkey. give it a boil. It will be much improved by stewing it in lard. and mix all the . and put the crusts in water to soften. Stew them gently. What is left will make an excellent hash the next day. If the round is very large. One pound of fresh butter. and water enough to cover them. Bake it till it is brown. cover it all over with green parsley. In the mean time. One bunch of pot-herbs. and coarse thread will be wanted. If brought to table cold. Skewers. thyme. A quarter of an ounce of mace. take them out and set them away to cool. and season them with pepper and salt and a little mace and nutmeg. Grate the bread. cover it. and have two table-spoonfuls of sweet-marjoram and two of sweet basil. Pour off the gravy. Two bunches of sweet marjoram. and send it to table in a sauce-boat to eat with the pudding. pour over it some wine. make a batter as if for a pudding. Chop the pot-herbs. and bake or stew it gently for twelve hours at least. Next day put a little water in the dish. \ Half an ounce of cloves. and let it cook till dinner-time next day. and little onions. and let it set till next morning. A table-spoonful of pepper. Two bunches of sweet basil. then another layer of chicken. Then break them up small into the pan of crumbled bread. parsley.45 When you have thus stuffed the upper side of the beef. Three sixpenny loaves of stale bread. and pour over it some of the batter. having a cover of batter at the top. Stir some wine and a beaten egg into the gravy. six eggs well beaten and added by degrees to the mixture. put it in to stew the evening before. you will require a larger quantity of seasoning. } pounded fine. or more if it is a large round. Cut up a pound of butter in the pan of bread. Let it remain all night in the oven. Rub the herbs to powder. and reserve it to be served up separately. and pound the spice. CHICKEN PUDDING Cut up a pair of young chickens. needle. tape. Then add the salt and pepper. Two nutmegs. and so on till the dish is full. It will be much the better for lying all night in the seasoning. Put it in a deep baking dish. set it in a covered oven. and then some more batter. and when about half cooked. turn it over and stuff in the same manner the under side. and stick a large bunch of something green in the centre. and a very little salt.
carefully separate the flesh from the bone. After the turkey is drawn. Two hundred large fresh oysters. and avoid tearing or breaking the skin. grated. When all the stuffing is in. Two eggs. Spread the seasoning thick all over the meat. One table-spoonful of sweet basil. beginning at the wings. cut into the bread. The flesh will then be a shapeless mass. \ Half an ounce of cloves. Make a gravy of the giblets chopped. / A quarter of an ounce of mace. With a needle and thread mend or sew up any holes that may be found in the skin. and enrich it with some wine and an egg. not large. Put it into a deep dish with a little water. Stuff it very hard. Four table-spoonfuls of strong vinegar. When all the flesh is thus loosened. Tie it round with tape and bake it three hours or more. Beat slightly four eggs. When cold. Prepare all the other ingredients. Grate the bread. and rub the meat well on both sides with salt. If you stuff it properly. and in the dish round it. sew up the breast. Take up a handful of the seasoning. it will again assume its natural shape. A table-spoonful of black pepper. squeeze it hard and proceed to stuff the turkey with it. Next. Then roll it up very tightly and tie it round with tape. \ powdered. mix it with the crumbs. and the skeleton will come out entire from the flesh. If eaten hot.46 ingredients well together. It requires great care and patience to do it nicely. SPICED OYSTERS. A table-spoonful of salt. give it a pull. Two table-spoonfuls of powdered sage. take the turkey by the neck. cut it down into round slices. next to the body. Half a pound of butter. chopped small. so that it will look as if it had not been boned. / A bunch of pot-herbs. and mix them with the seasoning and bread crumbs. and having softened the crust in water. scraping it down as you go. A large fowl may be boned and stuffed in the same manner. and bake it two hours. Two nutmegs. and then the thighs. A nutmeg. and then from the thighs. take a sharp knife and. . Two table-spoonfuls of sweet marjoram. put an egg and some wine into the gravy. beginning at the wings. and skewer the turkey into its proper form. } powdered. A leg of fresh pork. grated. A sixpenny loaf of stale bread. loosen the flesh from the breast and back. If the turkey is to be eaten cold. and mix them well with the grated bread and egg. COLLARED PORK. as easily as you draw your hand out of a glove. Take the bone out of a leg of pork. drop spoonfuls of red currant jelly all over it.
Pepper to your taste. two table-spoonfuls of butter rolled in flour. and stir them to the bottom.47 Three dozen of cloves. dip your oysters into it. This will cook them sufficiently. As soon as they boil completely they are sufficiently done. As much cayenne pepper as will lie on the point of a knife. . Let them be well covered. into a large earthen pitcher. till they are of a light brown colour. and a bunch of sweet marjoram and other pot-herbs. Have ready some slices of buttered toast with the crust cut off. Two table-spoonfuls of butter. and lay the pieces round the sides and in the bottom of a deep dish. and set them away to cool. Strain it. Eight blades of mace. They must not be eaten till quite cold. A bunch of sweet herbs. Two tea-spoonfuls of salt if the oysters are fresh. if they boil too long they will be hard. Oysters in the shell may be kept all winter by laying them in a heap in the cellar. pepper to your taste. Put to the liquor some grated stale bread. Add to them the vinegar and all the other ingredients. When it boils. If you wish to keep them a week. with the concave side upwards to hold in the liquor. with a saucer full of chopped celery. and a little pepper and nutmeg. A saucer full of chopped celery. Beat some yolks of eggs and mix with them grated bread. and fry them in lard. Open the oysters and strain the liquor. keeping them covered. adding a glass of white wine. or over a slow fire. put a smaller quantity of spice. Set them in the stove. and set it on the fire. Having stirred this batter well. Pour them directly out of the pitcher into a pan. STEWED OYSTERS. choose the largest and finest oysters. and a small quantity of beaten nutmeg and mace and a little salt. Cover them with matting or an old carpet. Sprinkle them every day with strong salt and water. rolled in flour. Put the oysters. whole. and then pour it scalding hot over the dish of raw oysters. whole. FRIED OYSTERS For frying. with their liquor. Boiling them in the soup will shrivel them and destroy their taste. take out the herbs. When the oysters are done. Serve them up hot. Two tea-spoonfuls of whole allspice. or indeed till next day. Take the liquor of three pints of oysters. and put in the oysters just before you send it to table. Put into it. or they will taste too much of it by setting so long. and then with Indian meal. Take care not to do them too much. Pour the oysters and liquor upon the toast. Boil the liquor with these ingredients. Stir all well together. dip the toast in the liquor. A quart of rich milk. add a quart of rich milk-and as soon as it boils again. OYSTER SOUP Three pints of large fresh oysters. Take them off the fire several times. and send them to table hot.
lay two or three oysters in each shell of puff-paste. When your oysters are opened. Stew some large fresh oysters with a few cloves. and the oysters will keep a long time. BAKED OR SCOLLOPED OYSTERS. PICKLED OYSTERS. . and pour the liquor over them. pour in a little of the liquor. take care of all the liquor. A gill of mixed mustard. Eight blades of mace. Strain the liquor of the oysters and boil it. Bake them a very short time. and put to the liquor three or four blades of mace. Half a pint of vinegar. and set them away to cool. Add to it some melted butter. put the oysters in a close jar. vinegar and wine. and let them lie in it about ten minutes. and bake it in very small tin patty pans. some substitute crackers pounded to a powder. and mixed with yolk of egg and spice. You may cook them in the small scolloped dishes made for the purpose. substitute a little water. of fine celery. take them of the fire. Cover them with crumbs and small bits of butter strewed over them. some yolk of egg boiled hard and grated. OYSTER-SAUCE. Cover the jar very tight. Then take the oysters out. A pint of vinegar. If the oysters are salt. and cover the sides and bottom with bread crumbs. When cold. Two large cold fowls. CHICKEN SALAD. turn them out upon a large dish. a little butter. When cool. and as much of the oyster liquor as will cover them. Half a pint of sweet oil. Put in your oysters and give them a boil. mace. A small tea-spoonful of salt. As soon as they come to a boil.48 For grated bread. Two large heads. Butter a deep dish well. Grate a small loaf of stale-bread. When they have stewed a little while. If the oysters are fresh. Put in half the oysters with a little mace and pepper. and cover them. A small tea-spoonful of cayenne pepper. Then take them out. a little mace and nutmeg. If they are salt. either boiled or roasted. Season them. A pint of white wine. Make some rich puff-paste. Four hundred large fresh oysters. Six table-spoonfuls of whole black pepper. put no salt to the liquor. Then put in the remainder of the oysters. The yolks of nine hard-boiled eggs. take them out of the pan. Then pour it hot over the oysters. pepper. Cover them as before with crumbs and butter. When quite cold. and some thick cream or rich milk. Eight spoonfuls of salt. OYSTER PATTIES. Boil the liquor with the salt. and give them one boil in it. or four small ones.
with a lump of fresh butter the size of an egg. vinegar. Mix them with the oil. and a peck of black hearts. LOBSTER SALAD. Stir them for a long time. with three pounds of loaf-sugar slightly pounded or beaten. with the yolks of nine hard-boiled eggs. a tea-spoonful of cayenne. cayenne. This salad is very excellent made of cold turkey instead of chicken. A few minutes before it is to be eaten. Extract all the meat from the shell. Put them in a sauce-pan or skillet. Peel them and cut off the stems. Take a quart of fresh mushrooms. Cork it tightly. and send it to table in a covered dish. the salad will be tough and hard. Season them with pepper and salt. Put all the cherries and the cracked stones into a demi-john. you must have lettuce instead of celery. Put on the lid of the pan. Take two large boiled lobsters. and a tea-spoonful of salt. and in six months the . PEACH CORDIAL. have ready one or two beaten eggs. Take a peck of cling-stone peaches. keeping them well covered or the flavour will evaporate. till they are thoroughly mixed and quite smooth. For lobster salad. Put the whole into a wide-mouthed demi-john. Cover them and set them away. Pour in two gallons of double-rectified whiskey. and cut them from the stones. Make a dressing as for a chicken-salad. Cut the white part of the celery into pieces about an inch long. add also the kernels. This cordial is as clear as water. mustard. Mix all well together with a wooden spoon. mash the yolks of eggs till they are a perfectly smooth paste. When you take them off the fire. in pieces not exceeding an inch in size. cover it. CHERRY BOUNCE. When this dressing is sufficiently mixed. and are very juicy. and set It away for three months: then bottle it. Stir the eggs gradually into the stew. The longer they are stirred the better. Leave the remainder of the stones whole. and set it away. Stone the morellas and crack the stones. and mix all well together. and stew the mushrooms about a quarter of an hour. Pare them. Add three pounds of rock-sugar candy. half a pint of vinegar. and mix them with the cut peaches. such as come late in the season. pour the dressing over the lobster and lettuce and mix it very well. and salt. and cut it up into very small pieces. Cut up the lettuce as small as possible.49 Cut the meat of the fowls from the bones. and pour on them two gallons of double-rectified whiskey. STEWED MUSHROOMS. Mix the chicken and celery well together. a gill of mustard. If the dressing is put on long before it is wanted. Cork the demi-john. half a pint of sweet oil. Take a peck of morella cherries. Five minutes before the salad is to be eaten pour the dressing over the chicken and celery. and sufficient cream or rich milk to cover them. and it will be fit for use. and nearly equal to noyau. Crack about half the stones and save the kernels. With the back of a wooden spoon.
and . Or you may ice it. Put into a kettle. Let the raspberries and sugar set till next day. putting on the nonpareils or sugar-sand in such a manner as to mark out the cake in triangular divisions. alternately with a pound of sifted flour. and bottle it for use. two ounces of powdered ginger.50 cherry-bounce will be fit to pour off and bottle for use. GINGER BEER. After it has fermented. Take twenty grains of cochineal powder. JELLY CAKE. Strain it through thin muslin. taking care to have it of a good shape. having first pounded it slightly. COLOURING FOR ICING.(or more if it is not very strong.) half an ounce of cream of tartar. and one gallon of soft water. Spread that also with jelly. Take the ripest blackberries. Stir them well together. Add a beaten nutmeg. and lay another upon it. It will be ready in a few days. It will be ready at once. Trim the edge nicely with a penknife. and well greased with butter. white nonpareils should be used. Then spread jelly or marmalade all over the top of each cake. Have ready a flat circular plate of tin. or in the oven of your stove. laying each on a separate plate. looking like one large thick cake. Raspberry Vinegar (which. Early in the morning boil it very soft. and so on till you have a pile of five or six. put them in a linen bag and squeeze out the juice. and boil it to a thin jelly. When it is cold. mix with it a quarter of a pound of butter. and twenty grains of powdered alum. BLACKBERRY CORDIAL. To make a red colouring for icing. set it on the fire. Bake as many of these cakes as you want. Mash the raspberries and strew the sugar over them. and boil it very slowly till reduced to one half. stir into it a large table-spoonful of the best yeast. which must be laid on your griddle. To every quart of juice allow a pound of beaten loaf-sugar. To every pint of juice allow a quart of double-rectified whiskey. A very small quantity of this mixture will colour icing of a beautiful pink. is a pleasant and cooling beverage in warm weather) is made exactly in the same manner as the cordial. With pink icing. &c. RASPBERRY CORDIAL. half a pound of fresh butter and half a pound of powdered white sugar. to every quart of juice allow a quart of brandy. two large lemons cut in slices. then put them in a thin linen bag and squeeze out the juice with your hands. Mash them. and set it away to cool. and stir them into the butter and sugar. When it is all melted. Put the sugar into a large preserving kettle. drain it from the water. Stir together till very light. When cold. Put them into gill of cold soft water. When the liquor is nearly cold. and cork it up for use. Put half a pound of rice in soak over night. the better. Beat twelve eggs very light. and half a wine-glass of rose-water. Pour on it a large ladle-full of the batter. When it is to be eaten. It will not require turning. mixed with water. Cork it well. keeping them well covered. cut it in three-cornered slices as you would a pie. and cover the top with powdered sugar. To each quart of raspberries allow a pound of loaf-sugar. or cracked it with the rolling-pin. and bake it as you would a buck-wheat cake. stir it into a quart of milk. bottle for use. twenty grains of cream of tartar. Simmer them over a slow fire for half an hour. two pounds of broken loaf-sugar. RICE CAKES FOR BREAKFAST. only substituting the best white vinegar for the whiskey. but the older it is. and set it away for use. and pour the juice on it.
and send them to table hot. with grated horse-radish. bottle it for use. pour it into a pan and stir in a quarter of a pound of butter. and a few cloves. and then pour it gradually into the pan of flour. Stir the egg and flour alternately into the rice and milk. with a grated nutmeg or a tea-spoonful of powdered cinnamon. This file was produced from images generously made available by the Digital & Multimedia Center. Add half a glass of rose-water. and cork it tightly. Put them in layers into a deep earthen pan. Boil it well with these ingredients--and. by putting into each bottle a tea-spoonful of pearl-ash. we usually do not keep eBooks in compliance with any particular paper edition. by Miss Leslie • END OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS *** This file should be named svfvr10. Let the other half of the liquid stand till it is cool. Butter a deep dish. a little garlic. and Sweetmeats. Have ready a pound of dried currants well cleaned. . put into it a large handful of hops. and sprinkled with flour. Then put them over the fire in a preserving kettle. and pour half of it over the flour. Stir into it a large tea-cup full of good yeast. Take five table-spoonfuls of ground rice and boil it in a quart of new milk.51 add a very little salt. some mace. mixing it well. Pour them into a linen bag. bake it on the griddle in cakes about the size of a small dessert-plate. Having beaten the whole very well. Michigan State University Libraries.zip Corrected EDITIONS of our eBooks get a new NUMBER. Or you may bake it in saucers.) Put it immediately into bottles. or half a glass of mixed wine and brandy. Thus. a nutmeg and half a pint of cream. svfvr10a. all of which are confirmed as Public Domain in the US unless a copyright notice is included. Slice the tomatas. stirring it all the time. omitting the whites of four. GROUND RICE PUODIJVG. Season the liquor to your taste. and sift half a pint of flour. and sprinkle every layer with salt. put in the mixture. Butter them. It will be much improved and keep longer. We are now trying to release all our eBooks one year in advance of the official release dates. Strain the liquor from the hops. It will be fit for use in an hour. Charles Franks and the Online Distributed Proofreading Team. Set it away to get cold. Then heat eight eggs. FINIS End of the Project Gutenberg EBook of Seventy-Five Receipts for Pastry Cakes.(brewer's yeast if you can get it.txt or svfvr10. and let them boil twenty minutes. and hake it of a pale brown. and squeeze the juice from them. TOMATA KETCHUP.txt VERSIONS based on separate sources get new LETTER. When it has boiled. YEAST Have ready two quarts of boiling water.txt Steve Schulze. and simmer them till they are quite soft. Project Gutenberg eBooks are often created from several printed editions. stir them into the mixture alternately with the beaten egg. and a quarter of a pound of powdered sugar. Beat six eggs. leaving time for better editing. svfvr11. when cold. Let them stand in this state for twelve hours. Please be encouraged to tell us about any error or corrections. Sift into a pan a pound and a half of flour. even years after the official publication date.
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