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