½ pound of butter,—rubbed to a cream.½ pound of sugar,3 eggs, beaten long and light.1 ounce carraway seeds, sifted through the flour.Flour to roll out pretty stiff.
Roll into a thin sheet; cut out with a cake-cutter; prick with a sharp fork, and bake in a moderate oven.
1 pound of powdered sugar.
6 eggs, beaten very light.
½ pound of almonds, blanched and pounded.
½ pound of prepared flour.
Rose-water, mixed with the almond-paste.
Whip up the whites of the eggs to améringuewith half the sugar; stir in the almond-paste. Beat the yolks ten minutes with the remainder of the sugar. Mix all together, and add the flour lightly and rapidly.
Bake in well-butteredpaté-pans, or other small tins, very quickly. Turn out as soon as done upon a baking-pan, bottom uppermost, that these may dry out.
Some good puff-paste.
Whites of 2 eggs, ½ cup sweet jelly.
1 cup of cream, whipped to a froth.
3 table-spoonfuls powdered sugar.
Vanilla, or other flavoring.
Roll out the paste as for pies; cut into squares five inches across. Have ready greased muffin-rings three inches in diameter; lay one in the centre of each square; turn up the four corners upon it, so as to make a cup of the paste, and bake in a quick oven. Whenalmostdone, open the oven-door, pull out the muffin-rings with care, brush the paste cups inside and out with beaten white of egg; sift powdered sugar over them, and brown. This operation must be performed quickly and dexterously, that the paste may not cool. Let them get cold after they are taken from the oven, line with the jelly and fill with the whipped cream sweetened and flavored.
Some good puff-paste.
Some balls of white, clean tissue-paper.
3 or 4 table-spoonfuls powdered sugar.
2 eggs.
2 cups—more or less, of rich custard.
Roll out the pasteverythin; spread it thickly with beaten yolk of egg, and strew powdered sugar over this. Fold up tightly; flatten with the rolling-pin, and roll out as for a pie-crust. Line paté-pans well greased with this; put a ball of soft paper within each to keep up the top crust; put this on, lightly buttering the inner edge, and bake quickly until nicely browned. When almost cold, turn out of the tins, lift the top crusts, take out the papers and cover the tops with icing made of the whites of the eggs and powdered sugar. Sift more sugar over this, and set in the oven a minute or two to harden. Just before sending themto table fill with custard; replace the frosted covers, and serve.
They are very good. It is well to thicken the custard with a little corn-starch.
1 cup of butter.
2 cups of sugar.
3½ cups of flour.
½ cup of cream.
4 eggs.
½ pound of currants.
¼ pound sweet almonds, blanched and pounded.
½ teaspoonful soda, dissolved in hot water.
1 teaspoonful of cream of tartar, sifted in flour.
Rose-water, worked into almond-paste.
Beat butter and sugar to a cream, add the yolks and almond-paste. Whip all together for five minutes before putting in the cream, the soda-water, whites and flour alternately; finally the fruit dredged with flour. Stir thoroughly, and bake in small tins well buttered.
They should be done in from twenty to thirty minutes. Ice them with lemon frosting on the tops only.
6 eggs.
½ pound of butter.
½ pound sugar, creamed with the butter.
¾ pound of prepared flour.
1 glass best brandy.
¼ pound citron, shred fine.
Nutmeg to taste.
Beat the creamed butter and sugar up with the yolks; add the brandy, and whiphardfive minutes; then the flour, whites, and the citron shred fine and dredged with flour. Bake in small tins very quickly. They keep well.
½ pound of sugar.
¼ pound of butter, creamed with the sugar.
4 eggs, beaten very light.
Enough flour for soft dough.
1 ounce carraway-seeds, mixed with the dry flour.
Mix well; roll into averythin paste. Cut into round cakes, brush each over with the white of an egg, sift powdered sugar upon it, and bake in a brisk oven about ten minutes, or until crisp. Do not take them from the baking-tins until nearly cold, as they are apt to break while hot.
1 cup of butter.
2 cups of sugar, creamed with the butter.
¼ cup of milk, with a pinch of soda in it.
2 eggs.
1 table-spoonful ginger.
½ grated nutmeg.
½ teaspoonful of cinnamon.
Flour for stiff dough.
Roll very thin; cut into round cakes, and bake quickly until crisp.
They will keep a long time.
1 pound of butter.
2 pounds of flour.
1½ pounds of sugar.
6 eggs, beaten very light.
1 great spoonful of ginger.
1 teaspoonful mixed cloves and cinnamon.
Roll as thin as wafer-dough. Cut into small, round cakes, and bake crisp. Let them get cool before putting them away, or they may soften.
2 eggs.
1 cup of sugar, }
4 table-spoonfuls of butter, } rubbed to a cream.
1 cup of milk.
1 teaspoonful of soda.
2 teaspoonfuls of cream of tartar.
4 cups of flour, or enough for soft dough.
Season to taste with nutmeg.
Roll into a sheet nearly an inch thick. Cut into shapes, and fry in boiling lard, as you would crullers. Drain off every drop of fat; sift powdered sugar over the cakes while hot, and eat fresh.
2 pounds flour.
1 pound best butter.
Scant ½ pound of sugar.
Wash all particles of salt from the butter. Rub this and the sugar together to a cream, as for loaf cake.The flour should be dry and slightly warm. Mix this into the creamed butter and sugar gently and gradually with the hand, until all the ingredients are thoroughly incorporated. The longer it is kneaded the better it will be. Lay it on a pasteboard, and press into sheets nearly half an inch thick with the hand, as rolling has a tendency to toughen it. Cut into such shapes as you may desire—into oblong, or square cards; prick or stamp a pattern on top (I have seen the Scotch thistle pricked upon it) and bake in a moderate oven until it is crisp, and of a fine yellow brown.
It delights me to be able to make public this receipt, for the excellent housewife and friend, from whom I have procured it, is a native of the “land o’ cakes,” and, as I can testify from repeated and satisfactory proofs thereof, makes the most delicious “short bread” that was ever eaten in this country—quite another thing from the rank, unctuous compound vended under that name by professional bakers and confectioners.