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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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