314. One quart of milk,Eight eggs,One vanilla bean, or a little grated lemon peel.
Beat the eggs, leaving out the whites of four, add them to the milk. Pound the vanilla bean in a mortar, and mix it with the milk. Pour the whole in your pudding dish, place it in a pan of boiling water, and when the custard is thick set it away to cool.
About fifteen minutes before it is to be served, beat the whites to a dry froth, sweeten with fine white sugar, pile it on the top and send it to the table. If suffered to stand the white of egg will fall.
315. Eight eggs,One quart of milk,Sugar to the taste.
Add the sugar to the milk with any thing to flavor it you choose. Set it over the fire, and as soon as it begins to boil stir in the beaten eggs verygradually—stir all the time one way; as soon as it is thick take it off the fire, or it will curdle. Fill your cups and stand it away to cool. Grate nutmeg over before they are sent to table.
316. Wash them, put them in a deep pan, strew over plenty of white or brown sugar, and pour very little water in the bottom of the pan. Put them in a moderate oven and let them cook slowly till the fruit is soft. Serve them with cream.
317. Stone some cherries, and to every pound of fruit add half a pound of sugar. When they are done set them away to get cold. Serve them with cream.
318. Wash the apples, take out the cores, and put them in a deep pan; strew sugar over them, and bake them in a cool oven till they are soft. Serve them with cream.
A piece of lemon peel may be stuck in the centre of each apple before it is set in the oven.
319. Put your fruit in a preserving kettle, mashit to a pulp, with sugar enough to make it quite sweet. Set it over the fire, and as it begins to simmer stir in very gradually two tea spoonsful of flour to a quart of fruit. It should be stirred all the time it is boiling. Serve it either warm or cold, with cream.
Raspberries may be cooked in the same way.
320. Put your rice in a stew-pan, and pour on each cup of rice one gill of milk; stand it near the fire where it will keep hot but not boil. As soon as it has absorbed all the milk, pare your apples, take out the cores, and put the rice around them instead of paste. Boil them until the apple is soft.
They should be tied in dumpling cloths.
321. Select large ripe bunches of currants, wash them by dipping them in a bowl of cold water, and drain them dry; have ready the whites of two eggs, give them three or four beats, dip the bunches in the egg, place them on a sieve so as not to touch each other, sift powdered sugar over them and place them in a warm place to dry. The whites of the eggs should only be broken, but not beaten till dry, or they will not adhere to the fruit.
322. Choose large ripe strawberries, pick them off the vines so as the stems may all adhere to the fruit. Dip them one at a time in a vessel of cold water and place them on a sieve to dry. Beat the whites of two or three eggs, according to the quantity of fruit. The egg should be beaten very little or it will not adhere to the fruit, dip the berries in the egg one at a time, place them on a sieve so as not to touch each other, and sift powdered white sugar over them. They are very ornamental to a dessert table. Bunches of grapes, oranges peeled and quartered, or any small fruit may be done in the same manner.
323. Take ripe peaches, cut them in half, and to every pound of fruit allow half a pound of sugar, and half a wine-glass of water. Peel your peaches, sprinkle the sugar over them, and stew them till tender. Stand them away to cool and serve them with cream.
324. Sweeten to your taste, one quart of milk with white sugar; stir into it a table spoonful of wine in which a rennet has been soaked; if this does not flavor the milk sufficiently add some more wine without the rennet; or, if the use of wine isan objection, the rennet may be soaked in water. In warm weather one hour before it is to be served will be the proper time to make it, as it is not good if the curd is hard. As soon as the rennet is put into the milk stir it and pour it in cups to coagulate. Or you may serve it in a glass bowl. It is to be eaten with cream.
It may be made as above directed, without the sugar, and served with sweetened cream and grated nutmeg.
325. Stew half a dozen tender apples, mash them to a pulp; whisk the whites of six eggs till they are very light, and as soon as the apples are cold add them to the eggs with five ounces of pulverized loaf sugar. Whisk the whole till it will stand up when placed on a dish.
Serve it with sweetened cream flavored with lemon, vanilla, or wine.
326. Half a pound of butter,A pound of flour; cold water to form a dough.
Cut up the butter in the flour, and rub it until they are thoroughly mixed. Roll the dough outin sheets, and cut the cakes with a cutter or tumbler. Serve them hot, split them open, and eat them with butter.
327. Four eggs,One quart of milk,Two ounces of butter,One gill of yeast,Salt just to taste,Enough flour to make a batter.
Warm the milk and butter, beat the eggs and stir in the milk, then add flour enough to make a thick batter, add the yeast and set it to rise.
Butter your bake-iron and the inside of your muffin-rings, place the rings on the iron and fill them three parts full of the batter. The iron should not be too hot or they will not be done through. Split or tear them open, butter them, and send them to the table hot.
328. Four pounds of flour,Three ounces of butter,Four eggs,Salt to taste,Milk enough to form a dough.
Take out a tea cupful of the flour and set it aside. To the remainder add the butter cut up small, the eggs well beaten, a little salt, and milk enough to form a dough. Knead the dough well, then roll it out, sprinkle over it a portion of the reserved flour, roll it out again and sprinkle on more flour till all the flour is used. Roll it out thin, cut out your cakes, and bake in a moderate oven.
329. Three pounds of flour,One gill of yeast,A quarter of a pound of butter,Three eggs,Milk enough to form a dough.
Rub the butter and flour together. Beat the eggs and add them, then the yeast and milk to form a dough. Stand it away to rise, when light make it out in biscuits, butter your tins, place the biscuits on them, let them rise again and bake them.
330. Four large potatoes boiled,One table spoonful of butter,Salt to the taste,Half a pint of milk,Half a tea cupful of yeast,Flour sufficient to form a dough.
Boil the potatoes, peel and mash them, and while they are hot add the butter and salt, then pour in the milk. When the mixture is lukewarm add the yeast and flour. Knead the dough, set it away to rise, when it is light mould out your rolls, place them on buttered tins, let them rise and bake them.
331. Two pounds of flour,Two ounces of powdered sugar,A quarter of a pound of butter,Two eggs,One gill of yeast,Milk enough to form a dough,Salt to taste.
Rub the flour, butter and sugar together; beat the eggs and add with the other ingredients. When light, mould the dough out in rolls, let them rise again, and bake them on tins.
332. One ounce of butter,One pound of flour,One gill of home-made yeast,One egg,Milk enough to make a dough.
Rub the butter through the flour, beat the egg and stir in, then add the yeast, milk, and a little salt. Knead the dough, when it is light mould it out into large biscuits, and bake them on tins.
333. Boil your parsnips till perfectly soft; pass them through a colander. To one tea cupful of mashed parsnip add one quart of warm milk, with a quarter of a pound of butter dissolved in it, a little salt, and one gill of yeast, with flour enough to make a thick batter. Set it away to rise, which will require several hours. When light stir in as much flour as will make a dough, knead it well and let it rise again. Make it out in cakes about a quarter or half an inch thick, butter your tins or pans, put them on and set them to rise. As soon as they are light bake them in a very hot oven. When done wash over the tops with a little water, and send them to the table hot.
These biscuits do not taste of the parsnips.
334. One pound of flour,One ounce of butter,As much luke-warm milk as will wet the flour,Salt just to taste.
Rub the butter and flour together thoroughly, add the salt, and lastly just enough milk to form avery stiffdough; knead the dough, then pound it with a rolling-pin. Break the dough in pieces, pound and knead it again, and so on for two or three hours. It will be very smooth and light when kneaded sufficiently.
Make it out in small biscuits and bake in a moderate oven.
335. Two eggs,One pint of milk,Half an ounce of butter,Half a gill of yeast,Salt just to taste,As much flour as will form a thick batter.
Warm the milk and butter together; beat the eggs and add them by turns with the flour; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the batter and brown them on both sides. Butter them and serve them with or without sugar and cinnamon.
336. Three eggs,One pint of milk,One tea spoonful of butter,As much flour as will make a batter.
Beat the yelks and whites separately. Melt the butter, and while lukewarm stir it into the milk. Whisk the yelks very light, add to them the milk and flour alternately, beat it well, lastly stir in the whites, which must be whisked very dry. The batter should not be beaten after the whites are in.
Grease your waffle-irons after having heated them, fill them nearly full of the batter, close them and place them over the fire—turn the irons so as to bake the waffle on both sides—when done take it out and butter it.
These must be baked the moment they are mixed.
337. One pint of buckwheat meal,One quart of water,Salt just to taste,One gill of home-made yeast.
Mix the water (which should be lukewarm if the weather is cold,) with the meal, add the salt and yeast, beat it well; when light bake them on agriddle. Grease the griddle, pour on a little of the batter, spread it so as to form a cake about the size of a breakfast plate. The cakes should be very smooth at the edges. When they are done on one side turn them, when brown on both sides, put some butter on the plate, place the cake on it, butter the top, bake another and put on it, butter it and send them to the table.
Buckwheat cakes are much better if they are sent to the table with only one or two on a plate.
338. One pint of rye meal; to this add enough lukewarm milk to make a thin batter, a little salt just to taste. Beat it well—add a gill of home-made yeast.
When they are light, bake them on a griddle as buckwheat cakes.
339. One pound of flour,A quarter of a pound of butter,One gill of yeast.
Cut up the butter in the flour and rub it well together. Then add the yeast and as much milk as will form a dough. Let it rise, then make it out in cakes, grease tins or pans, and lay the bunson them; as soon as they rise again bake them in a quick oven.
340. One quart of flour,Three eggs,One gill of yeast,A table spoonful of butter,Salt to taste,Milk sufficient to form a batter.
Place the butter near the fire where it may dissolve but not get hot.
Beat the eggs till they are thick, add them to the flour, with as much milk as will make a thick batter; stir in the melted butter and salt. Lastly a gill of yeast. Bake in muffin hoops.
341. One pint of milk,One egg,A tea spoonful of butter,Salt to taste,Half a gill of yeast,As much wheat flour as will form a batter.
Warm the milk and butter together; it should be lukewarm but not hot. Beat up the egg and add to it with the salt, then flour enough to form a batter; lastly the yeast. Set it to rise, and when light grease your bake-iron and bake them like buckwheat cakes—butter them and serve them hot.
342. Two eggs,One pint of milk,A tea spoonful of butter,Half a gill of yeast,Salt to taste,As much oatmeal or unbolted flour as will make a batter.
Warm the butter in the milk—it must be merely lukewarm when the eggs are put in. Beat the eggs very light, stir them into the milk, and add as much oatmeal or unbolted flour (the latter is preferable,) as will form a batter, add the salt and yeast, beat it well, and stand it away to rise.
Bake them like buckwheat cakes, butter them and serve hot.
343. Two tea cupsful of Indian meal,Half a tea-cup of wheat flour,Salt just to taste,Three eggs,Milk enough to form a thick batter.
Mix the Indian meal and salt, stir into this as much milk as will make a thick batter. Whisk the yelks very thick and light and stir into the Indian; then beat the whites to a stiff dry froth, and stir them into the mixture alternately with the flour. Do not beat it after the white is in as that will make it tough.
Have a pan with some hot lard, drop a spoonful of the batter into it, and bake a light brown on both sides. They should be baked as soon as they are mixed, as if suffered to stand they will be heavy.
With a sweet sauce these may be eaten as dessert.
344. One pint of Indian meal,One gill of boiling milk,One tea spoonful of butter,Salt just to taste,One gill of wheat flour,Two eggs,One gill of yeast,Milk sufficient to make a batter.
Cut up the butter in the Indian meal, and add the salt, then stir into it the gill of boiling milk. Beat the eggs, and when the meal is cool add them and the wheat flour to it, with as much milk aswill form a batter. Then add the yeast. When the batter is light grease your griddle, and bake them as buckwheat cakes.
345. Put on one quart of water in a pot, as soon as it boils stir in as much Indian meal as will make avery thinbatter. Beat it frequently whilst it is boiling, which will require ten minutes. Then take it off, pour it in a pan, and add one ounce of butter, and salt to the taste.
When the batter is lukewarm stir in as much Indian meal as will make it quite thick.
Set it away to rise in the evening; in the morning make it out in small cakes, butter your tins and bake in a moderate oven. Or the more common way is to butter pans, fill them three parts full, and bake them.
This cake requires no yeast.
346. One quart of Indian meal, add to this salt to taste, and pour over it as much boiling water as will form a dough.
Take the dough, roll it into balls, press it on a board to form the cake—it should be about the eighth of an inch in thickness. Place the board in front of the fire so as the heat may brown thecakes, turn them, and when brown on both sides, send them to the table.
347. One pint of Indian meal,One pint of milk,Two eggs,One tea spoonful of butter,Salt to the taste,One tea spoonful ofdissolvedsalæratus.
Mix the butter and salt with the meal; boil half the milk, add thedissolvedsalæratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boiling milk over the meal and let it cool. Then add the cold milk and salæratus. Bake it in a shallow pan.
348. One pint of Indian meal,One pint of wheat meal,Two eggs,One gill of yeast,Salt to the taste,As much milk as will make a batter.
Pour as much boiling milk over the Indian meal as will wet it. Beat the eggs very light and addthem alternately with the cold milk and flour. Lastly stir in the yeast and salt.
They may be baked in pans or rings, as soon as they rise.
349. One quart of corn meal,Half a gill of yeast,Two eggs,Salt to the taste,Half an ounce of butter.
Cut up the butter into the meal, and pour on it enough boiling milk to form a thick batter; set it away to cool. Whisk the eggs very light and add to the batter, then the yeast and salt.
Butter square tins, fill them three parts full, and bake in a quick oven. Or they may be baked in rings as wheat muffins.
350. One quart of Indian meal,Two eggs,A tea spoonful of dissolved salæratus,Half an ounce of butter,Salt to taste,Milk sufficient to make a thick batter.
Beat the eggs very thick and light. Cut up thebutter in the meal, then pour over it enough boiling water to wet it. When it is cool add the eggs and salt; pour the dissolved salæratus into the milk, and add as much milk as will make it into a thick batter.
Butter square tin pans, fill them but about two-thirds and bake in a quick oven. When done cut them into squares and serve hot.
351. A quarter of a pound of butter,One quart of milk,One gill of yeast,As much flour as will form the dough,A little salt.
Stir flour into the milk so as to form a very thick batter, and add the yeast, this is called a sponge. This should be done in the evening; in the morning cut up the butter, and set it near the fire where it will dissolve but not get hot; pour the melted butter into the sponge, then stir in enough flour to form a dough, knead it well and stand it away to rise. As soon as it is perfectly light, butter your tins, make out the dough in small cakes, and let them rise. When they are light bake them in averyquick oven, take them out, wash the tops over with water and send them to the table hot.
352. Two pounds of flour,Half a pound of butter,Three eggs,One pint of milk,Half a gill of yeast,Salt to taste.
Cut up the butter in the flour, and with your hands rub it well together. Beat the eggs and add them gradually to the flour alternately with the milk. Stir in the yeast and salt.
Bake it in an earthen mould or iron pan one hour.
353. A quarter of a pound of butter,A pound of flour,Two eggs,Salt to taste,Half a gill of yeast,Milk to make a soft dough.
Cut up the butter and warm it in a little milk; when the milk is lukewarm stir it into the flour with the eggs beaten light, and the yeast. Butter your cake mould, and set it near the fire to rise. When perfectly light bake it in a moderate oven.
It is always eaten hot.
354. Toast some slices of bread, pound the crust to soften it, butter it well on both sides: have a vessel of boiling water with a little salt in it. On each slice of bread put one table spoonful of the boiling water. Serve it hot.
355. Slice some bread, toast it of a nice light brown on both sides. Boil a pint of milk; mix together two tea spoonsful of flour in a little cold water; stir this into the boiling milk. Let it boil about one minute, then add a little salt and stir into it two ounces of butter. Dip the toast in the milk, place it on a dish, and pour the remainder of the milk over it.
The toast may be made much richer by increasing the quantity of butter.
356. One quart of milk,A quarter of a pound of butter,Half a pint of yeast,Salt to taste,Indian meal sufficient to thicken the milk,Flour enough to make a dough.
Boil the milk, and stir into it as much Indian meal mixed with cold milk as will make a mush asthick as batter, add the butter and salt while the mush is hot. As soon as it becomes lukewarm stir in the yeast and as much flour as will form a dough; cover it and stand it to rise. When light make it out into biscuits, put them in buttered pans, and as soon as they rise again bake them in a hot oven. These cakes are very nice.
357. One gill of rice,Three gills of flour,Salt just to taste,One ounce of butter,Three eggs,As much milk as will make it a thick batter.
Boil the rice in very little water until it is soft; drain it and mash it fine. Then add the butter to the rice whilst it is warm; whisk the eggs very light, the yelks and whites separately, add the yelks to the rice, and as much milk as will form a batter. Beat the whole very hard, then stir the whites of the eggs gently into the mixture. Grease your waffle-irons and bake them. If the batter should be too thin, add a little more flour.
358. Take one pint of buttermilk and stir into it as much flour as will form a dough, with onetable spoonful of dissolved carbonate of ammonia. Roll the dough out in sheets, cut the cakes, and bake them in a moderate oven. The carbonate of ammonia may be obtained at any of the druggists; it is the common smelling-salts, without any of the aromatic drugs. It never imparts any taste to the food, as the heat disengages the carbonic acid gas and the ammonia.
359. One pint of milk,The yelk of one egg and whites of two,Half an ounce of butter,Salt to the taste,Indian meal enough to make a batter.
Warm the milk and butter together, beat the yelk of the egg, stir it into the milk, then add the meal. Lastly whisk the whites till they are very dry, and stir them in gently. Butter a square pan, pour in the batter, and bake in a moderate oven. When done cut it in squares and serve hot.
360. One pint of milk,One ounce of butter,Three pints of flour,Three tea spoonsful of cream of tartar,One tea spoonful of carbonate of soda or salæratus.
Rub the butter in the flour, add the cream of tartar; dissolve the salæratus in the milk and add it to the flour. Roll out the dough, cut it in cakes and bake them on tins in a moderately hot oven.
In the manufacture of cakes it is of very great importance that the materials be of a good quality. It is better to make a plain cake of good materials than a richer one of those of an inferior quality.
Eggs should be beaten in a broad pan until they arethick, the yelks when whisked alone will be as thick as batter. The whites when beaten by themselves, should be dry and frothy, and appear full of small white grains. For most cakes the fine white pulverized sugar is best.
The flour should always be sifted, as it renders the cakes lighter.
Never warm butter in the pan it is to be beaten in, as it will be likely to make your cake heavy. If the weather is cold let the butter stand in the warm kitchen some time and it will be soft enough, the action of beating the butter and sugar, and the friction produced, softens the butter sufficiently.
Never beat cakes with your hand, the warmthof the hand will make them streaked. Always use a wooden ladle for butter and sugar, or batter, and rods or switches for eggs.
361. One pound of flour,One pound of butter,One pound of sugar,Twelve eggs,One pound of citron,Two pounds of dried currants, picked and washed,One pound of seeded raisins,One table spoonful of ground cinnamon,Two large nutmegs grated,One wine-glass of brandy,One wine-glass of wine.
Sift the flour, prepare the spice, wash, pick and dry the currants, and seed the raisins.
With a wooden ladle beat the butter and sugar together in a deep pan. When it is smooth and light, beat the eggs. They should be whisked till they are thick, as the lightness of the cake depends in a great measure upon its being well beaten. Stir in a portion of the egg and flour into the butter and sugar, then a little more, till all is in and thoroughly incorporated. Add the liquor and spice gradually, and lastly the fruit, which must be wellfloured. Beat the whole fifteen minutes. Butter your pan, line it with two thicknesses of paper well buttered, pour in the batter, and bake about five hours.
Instead of the liquor, rose-water or lemon may be added to suit the taste.
362. One pound of flour,One pound of sugar,One pound of butter,Ten eggs,Two pounds of dried currants, washed, picked and wiped dry,Two pounds of raisins, washed, picked and stoned,A quarter of a pound of citron, cut in small slices,A tea spoonful of ground cinnamon,One nutmeg,A wine-glass of brandy, and one of wine.
Stir the butter and sugar together till it is very smooth and light. Whisk the eggs till they are as thick as batter, and stir them into the butter and sugar alternately with the flour. Add the spice and liquor very gradually, then the fruit, which must be floured before it is put in, or it will settleat the bottom of the cake and burn. Beat the whole very hard for fifteen minutes.
If it is baked in a tin or iron pan, butter the pan, line the bottom and sides with very thick white or brown paper, butter the paper well, and pour in the mixture. Bake in a moderate oven five hours.
As many object to the use of wine and brandy, this cake may be finely flavored with a glass of rose-water instead; or a little lemon juice and a portion of the rind of the lemon grated in it.
363. One pound of butter,One pound of sugar,One pound of flour,One pound of citron, cut in small thin slices,Eight eggs,Two pounds of raisins, seeded,Two pounds of currants,A quarter of an ounce of ground cinnamon,A quarter of an ounce of ground cloves,A quarter of an ounce of ground mace,A quarter of an ounce of grated nutmeg,One wine-glassful of brandy.
Slice the citron, pick, wash and dry the currants, seed the raisins and mix the fruit together, and dredge over it as much flour as will adhere to it.Prepare the spice. Stir the butter and sugar till it is smooth and light. Beat the eggs very light and stir them into the butter and sugar. Add the flour and fruit gradually; beat the batter till the fruit is thoroughly mixed with it, then add slowly the spice and liquor. Beat the mixture very hard for ten or fifteen minutes. Line your pans with two thicknesses of stout white paper, which should be well buttered, pour in the batter, and bake from four to five hours.
Rose-water and lemon may be used to flavor it instead of the liquor. A wine-glass of rose-water and as much lemon as to give it a taste.
364. One pound of flour,One pound of sugar,One pound and a quarter of butter,Ten eggs,One nutmeg grated,One wine-glass of rose-water.
Beat the butter and sugar together; when it is perfectly light stir in the eggs, which must have been whisked to a thick froth; add the flour, then the nutmeg and rose-water. Beat the whole for a quarter of an hour. Butter your pan, line it with paper, which should be well buttered, and pour in the mixture. Bake it for three hours in a moderate oven. When the edges of the cake appear to shrink from the sides of the pan the cake will be done.
365. One pound of butter,One pound of flour,One pound of sugar,Ten eggs,One nutmeg grated,One glass of rose-water and brandy mixed.
Beat the butter and sugar to a cream, whisk the eggs till they are very light, then add them to the butter and sugar alternately with the flour. Stir in the spice and liquor, and beat the whole very hard for ten or fifteen minutes. Line your pan with two or three thicknesses of paper well buttered, pour in the mixture, and bake it in a moderate oven for about three hours.
Two pounds of dried currants may be added to this cake if you choose.
366. One pound of flour,One pound of sugar,Three-quarters of butter,Ten eggs,Two tea spoonsful of ground cinnamon,Two tea spoonsful of grated nutmeg,A wine-glass of brandy.
Beat the butter and sugar till light and creamy; whisk the eggs till they are thick. Stir the eggs into the butter and sugar, by degrees, alternately with the flour. Add gradually the spice and liquor. Beat the whole very hard for fifteen minutes. Line your pan with paper well buttered; pour in the mixture and bake it in a moderate oven for about three hours. When the edges appear to leave the sides of the pan the cake is nearly done.
This cake is very good, but the spice gives it a dark color. Leave out the spice if you would have your cake a handsome color.
367. One pound of butter,One pound of flour,One pound of sugar,One pound of cocoa-nut,One wine-glass of rose-water,Ten eggs.
Peel the brown skin off the cocoa-nut and grate it. Beat the butter and sugar to a cream, whisk the eggs and add to it, and stir in the flour. Add gradually the grated nut and rose-water. Beat the mixture very hard for ten or fifteen minutes; butter your pan, line the sides with thick paper,which should be well buttered, pour in the mixture and bake it in a moderate oven for about three hours.
368. Three-quarters of a pound of sugar,Nine ounces of Indian meal,A quarter of a pound of wheat flour,Half a pound of butter,One nutmeg grated,One tea spoonful of ground cinnamon,Eight eggs,Four table spoonsful of brandy.
Mix the wheat and Indian meal together. Stir the butter and sugar to a cream; beat the eggs light and add to it, then the flour; add the spices and liquor; beat it well. Line your pan with paper well buttered and pour in the mixture, or bake it in an earthen mould in a moderate oven.
Rose-water may be substituted for the brandy.
369. Four cups of flour,Four cups of sugar,Two cups of butter,Six eggs,Three table spoonsful of brandy,Two table spoonsful of rose-water,One grated nutmeg,One tea spoonful of ground cinnamon,One cup of milk,One table spoonful ofdissolvedsalæratus.
Beat the butter and sugar to a cream, whisk the eggs very thick, and stir them into the butter and sugar, add the flour, and beat the whole very hard. Add the milk, spice and liquor.
Butter an earthen cake-mould or iron pan, pour in the mixture, and bake about two hours in a moderate oven.
This is a plain cake, and is very good for a lunch.
Instead of the brandy, grated lemon peel may be added.
370. Five ounces of butter,Two pounds of flour,Half a pound of sugar,One pound of currants,One table spoonful of powdered cinnamon,One gill of yeast,Enough milk to make a thick batter.
Mix the flour, leaving out a quarter of a pound, with the butter cut in small pieces, the sugar, cinnamon and fruit; add milk enough to form a thickbatter, and lastly stir in the yeast. Mix it over night and set it away to rise, in the morning stir in the remainder of the flour and let it rise, when light mould it out very lightly, butter your pan, and bake it in an oven about as hot as for bread.
371. One pound of Indian meal,A quarter of a pound of butter,Two eggs,Half a pound of sugar,A quarter of a pound of raisins,A quarter of a pound of currants.
Cut up the butter in the Indian meal, pour over it as much boiling milk as will make a thick batter. Beat the eggs very light; when the batter is cool pour them into it. Seed the raisins, wash, pick, and dry the currants, mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter and add the sugar. Bake it in a moderate oven two hours.
372. Ten eggs,One pound of sugar,Half a pound of flour,One wine-glass of rose-water,One ounce of bitter almonds.
Beat the eggs, the yelks and whites separate, when the yelks are very light add the sugar and the almonds, which must have been blanched and pounded with the rose-water. Beat the whole well. Whisk the whites to a dry froth, and stir in one-half the white with one-half the flour till it is thoroughly mixed, then add the other half of the white and flour.
Do not beat it after the white is in, as that will make it tough and heavy.
373. Three-quarters of a pound of flour,Twelve eggs,One pound of sugar,A table spoonful of rose-water.
Beat the yelks and sugar together until they are very light. Whisk the whites till they are perfectly dry, add the rose-water, then the whites and flour alternately, but do not beat it after the whites are in. Butter your pans, or if you wish to bake it in one large cake, grease a mould, pour in the mixture, and bake it. The small cakes should have sugar sifted over them before they are set in the oven, and the oven should be hot.
374. One pound of sugar,Three quarters of a pound of flour,Ten eggs.
Dissolve the sugar in one gill of water, then put it over the fire and let it boil. Beat the eggs a few minutes, till the yelks and whites are thoroughly mixed together, then stir invery graduallythe boiling sugar; beat the eggs hard all the time you are pouring the sugar on them. Beat the mixture for three-quarters of an hour; it will get very light. Stir in the flour very gently, and add the grated rind of a lemon. Butter your pan and set it in the oven immediately.
375. Five eggs,Half a pound of loaf sugar,The grated rind and juice of one lemon,A quarter of a pound of flour.
Separate the yelks from the whites. Beat the yelks and sugar together until they are very light, then add the whites after they have been whisked to a dry froth, alternately with the flour. Stir in the lemon, put the mixture in small pans, sift sugar over them, and bake them.
376. One pound of sugar,Three-quarters of a pound of butter,One pound of flour,Five eggs,One table spoonful of rose-water.
Beat the butter and sugar till smooth and light. Whisk the eggs, stir them into the butter and sugar, then add the rose-water and flour. Roll the dough in strips half an inch wide and four inches long, join them at both ends so as to form rings, sift sugar over, place them on tins, and bake them in a slow oven.
377. One pound of butter,One pound of sugar,Eight eggs,Flour sufficient to form a soft dough,One nutmeg,One tea spoonful of ground cinnamon.
Beat the butter and sugar to a cream. Whisk the eggs very light and add them to it with the spice, and stir in flour enough to form a soft dough.
Roll the dough in strips about four inches long, join the ends so as to form rings. Butter your tinsor pans, place them on them, but do not let them touch each other, and bake in a rather quick oven.
378. Two pounds of flour,One pound and a quarter of sugar,Half a pint of milk,Three eggs, and a half pound of butter,One tea spoonful ofdissolvedsalæratus,Essence of lemon to the taste.
Beat the butter and sugar to a cream; add the eggs, which must have been whisked till very thick, and some essence of lemon, then pour in the milk and salæratus. The salæratus should be dissolved in water, and a tea spoonful of this solution be mixed with the milk.
Bake in the form of jumbles.
379. Half a pound of butter,One pound of grated cocoa-nut,Three eggs,One pound of white sugar,One table spoonful of rose-water,As much flour as will form a dough.
Peel off the brown skin, wash the cocoa-nut and grate it. Beat the butter and sugar to a cream.Whisk the eggs and add to it, with the rose-water and grated nut. Lastly stir in the flour; as much as will form a dough. Roll it out in strips about four inches long, join the ends and bake them on buttered tins.
380. Three-quarters of a pound of sugar,Three-quarters of a pound of butter,Two pounds of flour,Six eggs,One quart of molasses,One pound of raisins,Half a pound of currants,Two table spoonsful of ginger,One table spoonful of salæratus,Two table spoonsful of cinnamon.
Beat the butter and sugar to a cream. Add to this the eggs well beaten, then the ginger and cinnamon, and molasses and flour. Stir all very hard. Flour the fruit and stir in last, with the salæratus.
Line your pan with several thicknesses of buttered paper, pour in the mixture, and bake in a slow oven.
381. Two cups of butter,Two cups of sugar,One cup of molasses,One cup of cream,Three eggs,One table spoonful of dissolved salæratus,Four heaping cups of flour,Half a cup of ginger.
Beat the butter and sugar to a cream. Whisk the eggs light and add to it, then stir in the other ingredients. Butter a pan or earthen mould and pour in the mixture, bake in a moderate oven. Or it may be baked in queen-cake pans.
382. Half a pound of butter,Half a pound of sugar,One pint of molasses,Two ounces of ginger,Half an ounce of ground cloves and allspice mixed,Two table spoonsful of cinnamon,As much flour as will form a dough.
Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate oven. Wash them over with molasses and water before they are put in to bake.
383. One pound of sugar,One pound of butter,Three pounds of flour,Two table spoonsful of ginger,One gill of cream,One pint of molasses.
Rub the butter in the flour; add the other ingredients. Roll out the dough, cut it into cakes, place them on buttered tins, and bake in a moderately cool oven.
Wash the cakes over with molasses and water before you bake them.
384. Half a pound of sugar,Half a pound of butter,One pound and a half of flour,One ounce of ginger,One pint of molasses.
Rub the flour and butter well together, add the other ingredients. Roll out the dough, cut it in cakes, place them on tins, wash them over with molasses and water and bake them in a very moderate oven.
385. Three cups of flour,One cup of butter,One cup of molasses,Two eggs,One table spoonful ofdissolvedsalæratus,Two large table spoonsful of ginger,One table spoonful of cinnamon,Milk enough to form a dough.
Rub the butter and flour together, and add the other ingredients. Roll it out in sheets, cut them, butter your tins, place them, and wash the cakes over with molasses and water before they are put in the oven. They require a very moderate heat to bake them, as they easily scorch.
386. Half a pound of butter,Half a tea cupful of ginger,One pint of molasses,Two pounds of flour,One table spoonful of salæratus.
Rub the flour and butter together and add the other ingredients. Knead the dough well. Roll it out, cut it in cakes, wash them over with molasses and water, and bake them in a moderate oven.
387. Three pounds of flour,A quarter of a pound of sugar,Half an ounce of ground ginger,Half a pound of butter,Molasses sufficient to moisten the flour.
Cut up the butter in the flour, add to it the sugar and ginger, and stir in molasses barely enough to moisten the flour, as it will become softer by kneading. Knead the dough well, roll it out in sheets, cut it in cakes, place them on tins, wash them over with molasses and water, and bake in a cool oven.
388. Six ounces of butter,Six ounces of sugar,One tea spoonful of the carbonate of soda,One pint of milk,Flour enough to form a dough.
Melt the butter in the milk and dissolve the soda in it. Stir in the sugar, and add flour enough to form a stiff dough.
Knead it well, roll it out thin, then knead it up again until it is smooth and light. Roll it out in sheets about a quarter of an inch thick, cut it into cakes, and bake them in a rather hot oven.
389. The whites of three eggs,One drop of essence of lemon,As much powdered sugar as will thicken the eggs.
Whisk the whites to a dry froth, then add the powdered sugar, a tea spoonful at a time, till the egg is as thick as very thick batter.
Wet a sheet of white paper, place it on a tin, and drop the egg and sugar on it in lumps about the shape and size of a walnut.
Set them in a cool oven, and as soon as the surface is hardened take them out; with a broad bladed knife, take them off the paper, place the flat parts of two together, put them on a sieve in a very cool oven to dry.
390. Half a pound of butter,Half a pound of sugar,One pound of flour,Three eggs,Milk enough to form a dough.
Beat the butter and sugar together. Whisk the eggs light and add them, then stir in the milk and flour alternately, so as to form a dough.
Roll it out, cut it in cakes, and bake them in a moderate oven.
391. Two pounds of flour,One pound of sugar,Three-quarters of a pound of butter,Four eggs,The juice of one lemon,One table spoonful of dissolved salæratus,Milk enough to form a dough.
Rub the butter and flour together, add the sugar and beaten egg, then the salæratus, lemon, cinnamon, and milk. Roll out the dough in sheets, cut the cakes in the form of a diamond, and bake in a tolerably hot oven.
392. One cup of butter,Two cups of sugar,Three cups of flour,The whites of eight eggs,A small table spoonful of salæratus,A table spoonful of rose-water,Milk or cream to make a thick batter.
Beat the butter and sugar to a cream. Whisk the eggs very light, and add them gradually with the flour, add the rose-water and salæratus, and if this should not be quite as thin as pound cake batter, add a little rich milk or cream. Fill small tins about three parts full with the mixture and bake them.
The yelks of the eggs which are left may be used for a pudding.
393. Three-quarters of a pound of butter,One pound and a half of sugar,Four eggs,Two pounds of flour,One tea spoonful of nutmeg,Half a wine glass of rose-water,One pound of dried currants.
Beat the butter and sugar together. Whisk the eggs, and add with the other ingredients. Roll out the dough in sheets, cut them in cakes with a tin cutter or the top of a tumbler. Bake in a moderate oven.
394. Half a pound of butter,Three tea cups of sugar,One pound of flour,One tea spoonful of carraway seed,Half a table spoonful of salæratus,As much milk as will form a dough.
Rub the butter in the flour and sugar, then add the seed, salæratus, and milk.
Knead the dough till it is smooth. Roll it out, cut it in cakes, and bake them in a moderately hot oven.
395. A quarter of a pound of butter,Half a pound of flour,Two ounces of currants,Six ounces of sugar,Two eggs,A table spoonful of brandy or rose-water,Milk enough to form a dough.
Rub the butter, sugar, and flour together with the fruit, which must have been washed, picked, and dried. Beat the eggs and add with the brandy or rose-water, and milk enough to form a dough. Roll it out thin cut it into cakes.
396. Three eggs, (the whites only.)Three-quarters of a pound of sugar,Three-quarters of a pound of sweet and bitter almonds.
Whisk the eggs very light and dry, then add gradually a tea spoonful of the sugar at a time.Beat it hard until all the sugar is in. Blanch the almonds, cut them in pieces about the size of a pea, mix them with the egg, drop them on sheets of white paper, and bake them in a cool oven.
397. Two pounds of sugar,Three quarters of a pound of butter,One pint of milk made into a sponge,Four eggs,Two table spoonsful of cinnamon,And flour enough to make a dough.
Set a sponge the evening before with a pint of milk, a gill of yeast, a little salt, and flour enough to make a thick batter. The next morning stir the butter and sugar together, whisk the eggs, and add to it with the sponge and other ingredients, and flour enough to form a dough. Knead it, butter your pan, put in the dough; let it rise. When it is light bake it.
398. Half a pound of sugar,A quarter of a pound of butter,Four eggs,One tea spoonful of grated nutmeg,One ounce of carraway seed,And flour enough to form a dough.
Beat the eggs very light, stir the butter and sugar to a cream, and mix them together, with the nutmeg, carraway seed and flour. Knead the dough, roll it out rather thin, cut the cakes, butter your tins, put them on so as not to touch each other.
399. Three-quarters of a pound of butter,One pound of sugar,One pound of flour,One gill of milk,One large table spoonful of powdered cinnamon.
Stir the butter and sugar together, then add the cinnamon, flour and milk; roll out the dough into sheets, cut it in cakes and bake them in a moderate oven until they are brown.
400. Five eggs,Three-quarters of a pound of sugar,A quarter of a pound of butter,One table spoonful of ground cinnamon,Two table spoonsful of brandy,One table spoonful of salæratus,As much flour as will form a soft dough.
Beat the butter and sugar together till it is light. Whisk the eggs, and then stir in the spice and liquor. Beat the whole very hard; add the salæratus, and as much flour as will form a soft dough, cut it in strips, twist them and drop them in a pot of boiling lard. When they are of a light brown they will be done. Sift sugar over them when cold.
401. A quarter of a pound of butter,Half a pound of sugar,One pound of dried currants,Two table spoonsful of cinnamon,A pint of sponge,As much flour as will form a dough.
Make a sponge the evening before you wish to bake the cake, of a tea cupful and a half of milk, and as much flour stirred into it as will form athickbatter, with a little salt, and one gill of good yeast. In the morning this sponge should be light. Then beat the butter and sugar together, add the cinnamon, currants and sponge, with flour enough to form a dough. Butter a pan, and when it is light, bake it in an oven about as hot as for bread.
402. Two cups of sugar,Two cups of butter,One cup and a half of rice flour,Half a cup of wheat flour,Ten eggs,A tea spoonful of nutmeg,Half a pound of currants,Half a gill of rose-water.
Beat the butter and sugar very light; whisk the eggs till they are very thick, and stir in; add the nutmeg and the flour gradually, then the rose-water. Beat the whole very hard for ten minutes. Stir in the fruit, which must be floured to prevent it from sinking to the bottom of the cake.
Butter a pan, line it with thick paper well buttered, and bake it in a moderate oven. Or you may bake the batter in small pans.
403. Three eggs,Ten ounces of sugar,As much grated cocoa-nut as will form a stiff paste.
Whisk the eggs very light and dry, add the sugar gradually, and when all the sugar is in stir in the cocoa-nut. Roll a table spoonful of the mixture in your hands in the form of a pyramid, place them on paper, put the paper on tins, and bake in a rather cool oven till they are just a little brown.
404. One pound of flour,Three-quarters of a pound of sugar,Half a pound of butter,Two table spoonsful of rose-water,Four eggs,One gill of yeast,One tea spoonful of cinnamon,Half a tea spoonful of nutmeg,Half a pint of milk.
Cut up the butter and rub it well with the flour, add the sugar, beat the eggs very light, and stir in lastly the spices and rose-water, with milk enough to form a very thick batter, then add the yeast. The next morning stir it again and let it rise the second time. Butter your pans and fill them three parts full. When they are done and cold sift sugar over, and with a sharp knife cut them in squares.
405. One pound of flour,Three ounces of butter,A quarter of a pound of sugar,Two eggs,Three half gills of milk,One gill of home-made yeast,One table spoonful of rose-water,Two tea spoonsful of powdered cinnamon.
Warm the butter in the milk. Beat the eggs. Mix the eggs with the milk and butter, and pour altogether into the pan of flour, then add the rose-water, cinnamon and yeast. Mix all thoroughly, knead the dough well, let it rise, when light make it out into cakes, put them in buttered pans, let them stand till they rise again and bake them.
406. Three pounds of flour,A quarter of a pound of butter,One pound of sugar, four eggs,One gill of yeast,One tea spoonful of cinnamon,One nutmeg grated,One table spoonful of rose-water,Milk enough to form a soft dough.
Rub the butter and flour well together, and add the spices and sugar. Whisk the eggs, stir them in with the rose-water and yeast, and milk enough to form a soft dough. Stand it away to rise;when light roll it out very lightly, cut it in diamonds, or any shape you choose, and drop them into a pot of boiling lard. Sift sugar over when cool.
407. Three eggs,Three-quarters of a pound of powdered white sugar,Half a pound of sweet almonds,Two ounces of bitter almonds.
Whisk the eggs till they are very dry, then add gradually a tea spoonful of the sugar at a time, for if too much is put in at once it will thin the egg. Beat it hard until all the sugar is in. Have your almonds blanched and bruised in a mortar, but they must not be pounded to a paste. Then stir in the almonds, drop a spoonful in a place, on sheets of white paper laid on tins, and bake them in a cool oven till they have just a tinge of brown.
408. Three-quarters of a pound of butter,Three-quarters of a pound of sugar,One pound of flour,The whites of sixteen eggs,Half an ounce of bitter almonds,Two table spoonsful of rose water.
Beat the butter and sugar to a cream; pour boiling water over the almonds, let them stand a little time, blanch them, pound them in a mortar, adding but a few at a time, with a little rose-water to prevent them from getting oily, add to them the remainder of the rose-water, then stir the almonds into the butter and sugar. Whisk the whites very dry, and stir them gradually into the butter and sugar with the flour. Butter your pans and bake them in a moderate oven. It may be baked in one large cake.
409. Two cups of butter,Three cups of sugar,Five cups of flour,Five eggs,One cup of milk,One tea spoonful of dissolved salæratus,Two table spoonsful of brandy,One pound of raisins,Half a nutmeg grated.
Stir the butter and sugar to a cream, beat the eggs and add to it, then the spice, liquor and salæratus; lastly the raisins, which must be seeded andfloured. Line your pans with paper well buttered, pour in the mixture, and bake in a moderate oven.
410. One pound of flour,Three-quarters of a pound of butter,Three-quarters of a pound of sugar,Ten eggs,Half a gill of rose-water,One table spoonful ofdissolvedsalæratus,One pound of dried currants,Two tea spoonsful of ground cinnamon.
Pick, wash and dry the currants, and dredge as much flour over as will adhere to them. Beat the butter and sugar till it is smooth and light; whisk the eggs to a froth, stir them into the butter and sugar alternately with the flour; add the spice and liquor, beat the whole very hard for ten minutes; lastly stir in the fruit and salæratus. Butter an earthen cake mould or iron pan, pour in the mixture, and bake for about two hours in a moderate oven.