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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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. and mix well together all the ingredients that compose the seasoning. /make four table-spoonfuls of each. / One table-spoonful of salt. With a sharp knife make deep incisions all over the round of beef and very near each other. and rub the leaves to a powder. Add the pepper and salt. chopped fine. Put first a little of the seasoning into each hole. You must have at least four table-spoonfuls of each. Two glasses of madeira wine. Half an ounce of mace. / Two bundles of pot herbs. Cut the fat of the bacon or pork into pieces about a quarter of an inch thick and two inches long. thyme. A pound of the fat of bacon or corned pork. Pick the sweet-marjoram and sweet-basil clean from the stalks. One table-spoonful of pepper. Two large bunches of sweet marjoram. \ chopped together A quarter of a pound of beef-suet. and tie the meat all round with tape. Two large nutmegs. The marrow from the bone of the beef. prepare it three days before it is wanted. small onions. parsley. Take out the bone. Chop the pot-herbs very fine. Pour a little wine into each hole. A large round of beef will be more tender than a small one. Rub it all over on both sides with salt. Fasten up the opening with skewers. . \ Half an ounce of cloves } beaten to a powder. &c. then a slip of the bacon pressed down hard and covered with more seasoning. If your a-la-mode beef is to be eaten cold. Chop the marrow and suet together.\sufficient when powdered to make Two bunches of sweet basil. Pound the spice.

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

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

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

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

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

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

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

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