Wash and boil them, until the shells open, with just water enough to prevent their burning at the bottom of the pot. When the shells open, take the clams out of them, and warm them, with a little of the liquor, they were boiled in, and a little butter, pepper, and salt. Soak a slice of toasted bread, in the clam liquor, put it in the bottom of a dish and turn the clams on to it when hot. For clam pancakes, take some of the clam liquor, and mix with a little flour, to a pint of flour put two beaten eggs, and a little salt, fry them in lard. Very large long clams are nice taken out of the shell without boiling and broiled.
Take the oysters out of the liquor with a fork, rinse the bits of shell from them, and strain the liquor, put the oysters in a stew pan, with the juice, when scalded through, take them up, turn them on buttered toast, salt, butter, and pepper them, to your taste, some cooks add a little catsup or lemon juice.
Take those that are large, dip them in eggs, and fine bread crumbs, fry them in lard, till of a light brown. They are a nice garnish for boiled or fried fish, if fried when first caught with a little salt, and pepper, sprinkled on them, will keep good several months, provided they are put into a bottle and corked tight, as soon as cooked. Whenever they are to be eaten, warm them with a little water.
Mix the juice of the oysters, with flour, in the proportion of a pint of liquor, to a pint of flour, if youhave not juice enough, put in a little milk, or water, add a couple of eggs, and a little salt to each pint, fry them in lard.
Line a deep dish with pie crust, fill it with dry pieces of bread; make a nice puff paste, and cover the dish with it, bake till of a light brown, either in a quick oven or bake pan, have the oysters just stewed, by the time the crust is done, take off the upper crust, and remove the pieces of bread, put in the oysters, season them with salt, pepper, and butter, a little catsup improves the pie, but is not essential, cover it with the crust.
Pound crackers or rusked bread till fine, butter scolloped tins or shell, sprinkle on the crumbs, then put in a layer of oysters, a small lump of butter, a little pepper, salt, and juice of the oysters, put on another layer of crumbs, and oysters, and so on till the shells are filled, having the bread crumbs on top; bake them until a light brown.
The best way to cook potatoes, is to pare and put them in a pot, with just boiling water enough to prevent their burning, put in a little salt, and cover them up tight, let them stew till you can stick a fork through them easily. If there is any water in the pot turn it off, and put it back on the fire, and let the potatoes steam a few moments longer. The easiest way to cook them, is to put them in boiling water, with the skins on, they should boil constantly till done, if you wish to have them mealy; they are more mealy, to have the water turned off, as soon as you can stick afork through them easily, and put in a warm place, where they will steam, the lid should be off. Cold, mashed, or whole potatoes are nice cut in slices, and fried in lard or butter. Sweet potatoes are the best baked. Most potatoes will boil sufficiently in half an hour, new Irish potatoes will boil in less time.
White turnips require about as much boiling, as potatoes. When tender take them up, peel and mash them, season them with a little salt and butter. Yellow turnips require about two hours boiling, if very large, they should be split in two.
Beets should not be cut, or scraped before they are boiled. In summer they will boil in an hour, in winter it takes three hours to boil them tender. Boiled beets cut in slices, and put in vinegar, for several days, are nice.
The best way to cook them, is to scrape and split them in two, put them in a stew pan with the flat side down, pour on boiling water enough to cover them, when done take them up, and butter them. Many people boil parsnips whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently.
Peel and put them in boiling milk, water will do to boil them in but is not as good, when done take them up salt them, and turn a little melted butter, over them.
Scrape and put them in boiling water with a table spoonful of salt, to a couple of dozen, when boiled tender (which will be in about two hours) take them up and butter them.
If very young boil them whole, if not they should be pared quartered and the seeds taken out, boil them till very tender, then take them up, put them in a cloth, and press out the water, mash them in a dish, salt and butter them to your taste.
Take off the loose leaves, cut the stalky part in quarters, to the heart of the cabbage. Boil it an hour, if not boiled with corn beef put a little salt in the pot. Cauliflowers will boil tender in fifteen or twenty minutes.
The tough part should be cut in thin slices, and boiled eight or ten minutes, before the other part is put in, lay the remainder compactly together, tie it in small bundles and boil it from fifteen to twenty minutes, according to its age. Take it up when tender, with a skimmer lay it on buttered toast, in a deep dish, sprinkle a little salt on it, melt a little butter, and turn over it.
Shell and boil them, from fifteen to thirty minutes, according to their age, and kind, if very old a teaspoonful of saleratus boiled with them, makes them better and more healthy. When tender take them up salt and butter them to your taste.
String beans, should have the strings carefully taken off and if old, the edges should be cut off; if the beans are old put saleratus in the pot, in the proportion of half a tea spoonful of saleratus, to a peck of beans it should be put in before the beans. Boil them from twenty five to thirty minutes, salt and butter them when you take them up. Beans and all other summer vegetables, should not be picked longer than one day before being cooked; the fresher green vegetables are the better they are and more healthy.
Should be put in boiling water with a little salt, and boiled from ten to twenty minutes, according to its age. It is much sweeter to be boiled on the cob.
White mustard, spinach and the leaves and roots of very small beets, are the best greens. Boil them with a little salt and saleratus in the water.
Should be fresh, and put in cold water, for half an hour before they are eaten. Cucumbers, to be healthy, should not be picked longer than a day before they are eaten, they should be kept in cold water, and fifteen or twenty minutes before they are eaten, pare and slice them, into fresh cold water.
Peel and put them in a sauce pan, with just enough water, to prevent their burning to the bottom of the pan. Put in a little salt, and shake them occasionally. When they have stewed about twenty minutes, put in a little butter, pepper, and salt; a little wine and cloves improve them. They should be stewed very slowly, and taken up as soon as seasoned, turn them on buttered toast.
Should be cut in slices, about half an inch thick, between every slice sprinkle a little salt, let them lay two hours before cooking, then scrape off the salt and fry them till brown in lard.
This is an excellent vegetable, but it is but little known. The stalks of it, can hardly be distinguished from celery, and it is much easier cultivated. The roots are nice boiled tender, and cut in thin slices and put in soup, or meat pie, or cooked in the following manner, and eaten with meat. Scrape and cut them in slices, and boil them, till perfectly tender, then take them up sprinkle on a little salt and stew them in a little milk four or five minutes, turn them into a dish, and put in a little butter.
The best way too cook it, is to cut it in slices, and dip it into an egg and fine bread crumbs, fry it in lard. It is very good boiled, and then stewed a few moments in milk, and a little butter put on it, or cut in slices, and fried in butter, made like that for oyster pancakes, substituting milk for the juice of the oyster.
If very ripe will skin easily, if not pour on scalding water, and let them remain in it four or five minutes. Peel and put them in a stew pan with a table spoonful of water if not very juicy, if so no water will be required, put in a little salt, and stew them in tin, for half an hour, when done turn them into a dish with buttered toast. Another way of cooking them, which is considered very nice by epicures, is to put them in a deep dish, with powdered bread crumbs, or crackers, a layer of each alternately, sprinkle salt, and pepper, on each layer, and put on small bits of butter, over each layer, some people like a little nutmeg and sugar. Have a layer of bread crumbs on the top, and bake it, in a bake pan three quarters of an hour.
Take an equal quantity of young tender okra chopped fine, and ripe tomatoes skinned, an onion shredded fine, a small lump of butter, a little salt and pepper, put the whole in a stew pan, with a table spoonful of water, and stew it till tender.
Pick over the rice, and wash it in cold water, put it in three quarts of boiling water with half a tea spoonful of salt, to a pint of the rice. Boil it seventeen minutes, then turn off the water very close, put it over a moderate fire with the lid of the pot off, let it steam fifteen minutes. Rice boiled in this manner is superior to any other; but care must be taken to be exact in the time of boiling and steaming, as a few moments variation makes a great deal of difference with it, the water should boil when it is put in the pot, and notallowed to stop boiling till done. The water that the rice is cooked in makes nice starch if boiled a few moments by itself.
If you do not like them fiery, take out the seeds, they should be taken out carefully with a penknife, so as not to mangle the pepper. Soak them in salt and water, eight or nine days, change the water each day, and keep them in a warm place. If you like them stuffed, put in cinnamon, cloves, mace, and nasturtions, lay them in cold spiced vinegar. Tomatoes when very small, and green, are good pickled with the peppers.
Procure muskmelons as late in the season as possible, and those that are very green; if pickled early, they are apt to spoil. Take out the seeds, and soak them in salt and water, three or four days. Then take them out of the water, sprinkle powdered cloves, and nutmeg, round on the inside of the melon, fill them with strips of horseradish, cinnamon, small string beans, or flag root, nasturtion, and radish tops, fill the crevices, with American mustard seed; put on the covers, and sew each one up in a bag. Lay the melons in a stone jar, with the side that the covers are on up; turn on scalding hot vinegar, with alum, pepper corns, and salt in it. Pickled barberries are a pretty garnish for them.
The nuts for pickling should be picked as early as the first of July unless the season is very backward, if a pin will go through them easily, they are in a right state for pickling. Soak them in salt and water, a week,then drain, and scrape or rub them, with a cloth, sprinkle them with ground cloves, and pour on boiling vinegar, spiced with cloves, pepper corns, allspice, and mace, add a little salt. They will be fit to eat in the course of a fortnight, or three weeks. The vinegar they are pickled in, makes a nice catsup, if boiled down to half the quantity, and a little more spice added.
Purple cabbages are the best for pickling. Pull off the loose leaves and quarter them, sprinkle salt on the flat side of each one, let them lay several days, then rinse off the salt and drain them; sprinkle on powdered cloves, mace, salt, and pour on scalding vinegar, with a few peppers in it, alum and pepper corns. Cauliflowers are pickled in the same manner as the cabbages. They will be fit to eat in the course of a fortnight, after being pickled.
Peel and boil them, in milk and water, a few minutes. Put cloves, cinnamon, mace, and salt, in vinegar, and heat the vinegar scalding hot in brass. Take the onions out of the milk and water, drain them, then turn on the vinegar scalding hot, with two ounces of alum to each pailful of vinegar. Cover them tight until cold.
Soak the artichokes in salt and water, a week, then drain and rub them, till you get all the skin off, turn boiling vinegar on them, spiced with pepper corns and mace, add salt and alum. Let them remain a week, then turn off the vinegar, scald it, and turn it back,while hot on to the artichokes. Continue to scald the vinegar, at intervals of a week or ten days, until the vinegar appears to have entered the artichokes.
Pour boiling water on them, when first picked; and let them lay in it eight or ten hours, then put them in cold vinegar, with alum and salt, in the proportion of quarter of a pound of the first, and a pint of the last, to every half barrel of pickles. When you have done picking your cucumbers for pickling, turn the vinegar from them, boil and skim it till clear, throw in the cucumbers, and let them boil a few moments, then put them in fresh cold vinegar, with salt and alum; a few peppers improve them. Whenever any scum rises on any kind of pickles turn off the vinegar, scald and skim it, turn it back when cold on the pickles. Pickles of all kinds should be stirred up occasionally, and if there are any soft ones among them, they should be thrown away, and the vinegar scalded; if very weak, it should be thrown away and fresh added. The vinegar when scalded, should not be allowed to cool in brass. Another method of pickling cucumbers, which is very good, is to put them in salt and water, as you pick them, change the water once in three days; when you have done picking your cucumbers, take them out of the salt and water, and put them in cold vinegar, with alum, salt, and pepper corns in it.
Put them in strong brine, keep them in a warm place, when they turn yellow, drain off the brine, and turn hot vinegar on them, let them remain in it near the fire till they turn green, turn off the vinegar, and pour on fresh hot vinegar, spiced with pepper corns, mace, cloves, and cinnamon; add salt and alum in thesame proportions as for cucumbers. These, as well as all other pickles, should not be kept in glazed earthen jars.
Take the oysters from the liquor, strain and boil it, then put in the oysters, let them boil one minute, take them out, and to the liquor, put a few pepper corns, cloves, a little mace, and the same quantity of vinegar as oyster juice, boil it fifteen minutes; when cold turn it on to the oysters. Bottle and cork them tight.
Peel and stew them, with just water enough, to prevent their sticking to the bottom of the stew pan, shake them occasionally, to prevent their burning. When tender take them up, and put them in scalding vinegar, spiced with mace, cloves, and pepper corns, add a little salt, bottle and cork them up.
For six common sized loaves of bread, take three pints of boiling water, and mix with five quarts of flour; when thoroughly mixed, add three pints of cold water, stir it till the whole of the dough is equally cold; when lukewarm stir in half a pint of yeast, a table spoonful of salt, knead in flour till stiff enough to mould up, cover it over and if the weather is cold set it near the fire to rise. To ascertain when it is risen, cut it through the middle with a knife, and if full of small holes like a sponge, it is sufficiently light. If the dough gets sour before you are ready to bake it, dissolve two or more tea spoonsful of saleratus (according to the acidity of it,) in a cup of water, and strain it on the dough, work it in well, mould it up, slash it onthe sides, to prevent its cracking when baked, put it in buttered pans, and let it stand ten or twelve minutes before you bake it; if you like it quite brown let it stand in the oven an hour and a half. If the wheat is grown, use all boiling water, and let it stand till cool before putting in the yeast. Some people, have an idea that it kills the life of the flour, to scald it, but it is a mistake, it makes it much sweeter, and prevents its moulding soon in warm weather; bread made in this manner is very nearly as good as that which is wet with milk. Care must be taken, not to put in the yeast when the dough is hot, as it will scald it and prevent its rising. Bread is much better in the winter, for being made several days before it is baked, it should be kept in a cool place, and a little flour knead in every day. Most ovens require heating an hour and a half for bread, some will heat sufficiently in an hour, a brisk fire should be kept up, the doors in the room should be kept shut in cold weather. Pine, and ash, or birch mixed, are the best wood for heating an oven. To ascertain if your oven is of the right temperature, when cleared throw in a little flour, if it browns in the course of a minute, it is hot enough, if it turns black wait several minutes before you put in your things, if not hot enough, set in a furnace of live coals, after you have put your things in.
For four loaves of bread, take three quarts of boiling water and turn it into three quarts of flour. When lukewarm put in a cup of yeast, a table spoonful of salt, set it in a warm place to rise, when light knead in flour till stiff enough to mould up, then let it stand till risen again, before moulding it up.
Wet up the rye flour with lukewarm milk, if you have it; if not water will do, and the same proportionof yeast as for wheat flour; put in a small piece of butter and a little salt. It should not be kneaded as stiff as wheat flour, as it will be hard when baked; let it stand in the pans, after it is moulded up, half an hour.
Brown Bread is made by mixing, Indian meal and Rye flour. The Indian meal should be scalded; when cool, put in the rest of the ingredients, in the same proportion as for plain rye bread. Bake it between two and three hours.
Boil a pint of rice till soft, then mix it with two quarts of rice flour, a tea cup of yeast, two tea spoonsful of salt, and milk enough to render it of the consistency of rye bread. When light bake it in small loaves.
Turn a pint of lukewarm milk, into a pint of flour, mix them well together, then turn in a small tea cup of yeast, two tea spoonsful of salt, and flour enough to make a thick batter. Set it in a warm place to rise. When light, put in a piece of butter of the size of a hen's egg, and half a tea cup of lukewarm water, the butter should be melted before it is put in; knead in flour until stiff enough to roll out. Let it stand till risen again, then roll it out, about half an inch thick, cut it into narrow strips, braid and twist them a little, as you braid them. Lay them on flat buttered tins, let them remain from twenty to thirty minutes, then bake them slowly.
Boil a small handful of hops, in two quarts of water, when all the strength is obtained from them, strainthe liquor, and put it back on the fire, take a little of it, and mix smoothly with a couple of table spoonsful of flour, mix it with the boiling liquor, when it has boiled five or six minutes, take it from the fire, and when lukewarm, add a tea cup of yeast, keep it in a warm place till risen, then stir in a table spoonful of salt, turn it into a jar, and cover it up tight. Some people keep yeast in bottles but they are very apt to burst. Yeast made in this manner, will keep a fortnight in the warmest weather. If your yeast appears to be sour, put a little saleratus in just before you put it into your bread; if it does not foam well, it is too stale to use. Another method of raising bread, which is very good, is to leave about half a pound of dough, from one week's baking to another. It should be rolled out thin and dried in the sun, about two hours before you wish to bake your bread, turn a quart of warm water to it, and set it near the fire till light, which will be in the course of an hour, then scald your dough, and when lukewarm, stir in the yeast; it will raise the bread in the course of an hour. This can only be used two or three times, without having fresh yeast put to it.
Stir into a pint of yeast, a table spoonful of salt, and Indian meal sufficient to enable you to roll it out. When rolled thin, cut it into cakes with a tumbler, and dry them in the wind; in hot weather, care must be taken to keep them from the sun, or they will ferment; when perfectly dry, tie them up in a bag, and keep them in a cool dry place. To raise four or five loaves of bread, take one of these cakes, and put it in half a pint of warm water, set it near the fire to rise, when light use it to raise your dough.
Melt a cup of butter, and mix it with half a pint of lukewarm milk; if you have not milk, water will do, add a tea cup of yeast, two tea spoonsful of salt, and flour to render it sufficiently stiff to roll out. Set it in a warm place, when light, roll it out about an inch thick, cut it with a tumbler into cakes and let them stand half an hour before baking them.
Dissolve a couple of tea spoonsful of saleratus, in a tea cup of milk, sour is the best. Mix it with a pint of buttermilk, three tea spoonsful of salt; a little cream improves it; knead in flour till stiff enough to roll out. Mould it into small cakes, and bake them directly.
Weigh out four pounds of sifted flour; take out about a quarter of a pound of it, rub the remainder with four ounces of butter, two tea spoonsful of salt, and four eggs. Wet up the whole with milk, pound it out flat with a rolling pin, sprinkle a little of the reserved flour over it lightly, roll it up and pound it out thin again, sprinkle on more of the flour, roll it up, this operation continue to repeat, until you get in all the reserved flour. Then mould it up into small cakes, lay them on flat buttered tins, flatten and cover them, with a damp cloth as you lay them on the tins, to prevent their drying too fast. Bake them in a quick oven.
Rub together six ounces of butter, two pounds and three quarters of flour, dissolve a couple of tea spoonsful of saleratus in a little milk, and mix it with theflour, add a tea spoonful of salt, and milk sufficient to enable you to roll it out. Pound it out thin and cut it into cakes, bake them till a light brown.
Mix a pint of soft boiled rice, with a pint of milk, or water, a tea spoonful of salt and a couple of beaten eggs. Stir in rice or wheat flour, till of the right consistency to roll out. Cut them into cakes and bake them.
To a pint of rice flour, put a pint of boiling water, a tea spoonful of salt, and four eggs, beaten to a froth. Drop this mixture into boiling fat, by large spoonsful.
Mix a quart of buck wheat flour, with a pint and a half of warm milk, (water will do but is not quite as good) and a tea cup of yeast, then set it in a warm place to rise. When light (which will be in the course of ten or twelve hours,) add a tea spoonful of salt, if sour the same quantity of saleratus, dissolved in milk, and strained, thin them with a little milk. Fry them in just fat enough to prevent their sticking to the griddle or pan. Salt pork rinds, beef fat, or lard, are good to fry them in.
Soak dry pieces of bread in water, till soft enough to mash fine, squeeze out all the water, and to three pints of the bread pulp, put a couple of table spoonsful of flour, one beaten egg, half a tea spoonful of salt, the same quantity of saleratus, dissolved in a cup of milk and strained. If not thin enough stir in a littlemore milk. Cook them in the same manner as buck wheat cakes.
Mix a pint of grated green corn, with three table spoonsful of milk, a tea cup of flour, half a cup of melted butter, one egg, a tea spoonful of salt, half a tea spoonful of pepper. Drop this mixture by the spoonful into hot butter, and fry it eight or ten minutes. These cakes are nice served up with meat for dinner.
To a quart of milk put three beaten eggs, a tea spoonful of salt, mix it with sifted Indian meal enough to make a thin batter. Bake it in a bake pan about one hour. Buttermilk or sour milk with a tea spoonful of saleratus, is better to mix with the Indian meal, than sweet milk and eggs.
Mix a quart of milk with a pint of Indian meal, four table spoonsful of flour, three beaten eggs, a tea spoonful of salt. A table spoonful of molasses or a little stewed pumpkin is thought by many people to improve them. Fry them in lard. Another way which is very good, is to scald a quart of Indian meal and half a pint of wheat flour with milk, (water will do but is not as good) stir in a small tea cup of yeast and set them in a warm place to rise. When light fry them, in just fat enough to prevent their sticking to the griddle.
Scald sifted Indian meal, put in a little salt, mould it with the hand into cakes, of the size of biscuit. Inorder to mould them up, considerable flour must be rubbed on the hands. Fry them in fat enough to cover them. When cooked split and butter them.
Stir up Indian meal, with cold water sufficient to make a batter, of the consistency of buck wheat cakes, add a tea spoonful of salt, a table spoonful of melted butter. Butter your bakepan and turn this mixture into it and bake it about an hour. Indian meal wet up in this manner is good fried.
Mix a pint of lukewarm milk, with the same quantity of flour, a tea spoonful of salt, a piece of butter, of the size of a hen's egg. When light beat a couple of eggs and put in; butter muffin rings, and put them in a buttered pie pan, turn in the mixture and bake them till of a light brown.
Gradually turn a quart of milk or water on to a quart of flour, stirring it well as you turn it in, so that it may not be lumpy, add a tea cup of yeast, a tea spoonful of salt, a table spoonful of melted butter, a couple of eggs, improve them, but they can be dispensed with very well. When light bake them in waffle irons, well heated and greased with lard, before each one is poured in. Bake them on hot coals; when they have been on the fire about two minutes, turn the irons, and let them brown on the other side.
Into a quart of flour stir slowly a quart of milk or water, beat five eggs and put in, together with a teaspoonful of salt and a table spoonful of melted butter. They are cooked in the same manner as other waffles. A quarter of a pound of sugar, stirred into the mixture improves it.
Mix a quart of milk with a tea cup of boiled rice, and a pint and a half of rice or wheat flour. Beat three eggs to a froth, and stir in, together with a tea spoonful of salt.
Rub a pound of rice flour, with quarter of a pound of butter, put in a little salt, a wine glass of wine, two eggs, and milk sufficient to enable you to roll them out. When rolled thin, cut them with a wine glass into small cakes and bake them.
If you wish your cake to be good, it must be made of nice materials. The butter, eggs, and flour should not be stale, and the sugar should be dry, and of a light color. Brown sugar answers for most kinds of cakes, if rolled free from lumps, and stirred with the butter, until it is a very light color. The flour should be sifted and if damp, it should be dried perfectly, or it will make the cake heavy. Where sifted flour for cake is measured, it should be shaken down in the measure to be accurate; if there is not flour enough in cake, it will not be light. The eggs should be beaten to a froth, on a shallow plate, and for very nice cake the whites and yolks, should be beaten separately. Where saleratus is used, it should be thoroughly dissolved and strained. Raisins for cake, should have the seeds taken out, and Zante currantsshould be carefully washed and rubbed in a cloth, to get out the sticks; they should be perfectly dried before they are put into the cake. All kinds of cake that has not yeast in it, should be stirred till it goes into the oven. It should not be moved while in the oven, if it can be avoided. The quicker most kinds of cake are baked, without burning, the better they will be. It is impossible to give any exact rules as to the time for baking cake, as so much depends on the heat of the oven; it should be narrowly watched and if likely to burn covered with a thick paper. To ascertain when rich cake is sufficiently baked, stick a clean broom splinter through the thickest part, and if none of the cake adheres to it, it is baked enough. When cake that is baked on flat tins, moves easily on them it is sufficiently done.
Melt a piece of butter, of the size of a hen's egg and put it with a pint of molasses, stir in a little flour, and a heaping table spoonful of ginger. Dissolve a large table spoonful of saleratus, in half a pint of water, strain and mix it with the rest of the ingredients, together with flour enough to enable you to roll it out easily. Roll it about half an inch thick, and lay it on flat buttered tins; bake it as soon as rolled out in a quick oven a few moments. Gingerbread to be very nice, should be made of good molasses, and baked very quick. Some people use only a tea spoonful of saleratus, to a pint of molasses, but it is much better with more, appearing in point of lightness like sponge cake.
Melt a cup of butter and mix it with a pint of molasses, a table spoonful of ginger and a little flour,dissolve three tea spoonsful of saleratus, in a tea cup of water, and stir it into the cake, together with flour enough to render it of the consistency of pound cake. Bake it in deep cake pans, about thirty minutes. A couple of eggs improve the cake.
Mix half a tea cup of melted butter, with a tea cup of sugar, half a tea cup of molasses, and a table spoonful of ginger. Dissolve a tea spoonful of saleratus, in half a tea cup of water and strain it into the cake, knead in flour till quite stiff. Roll it out very thin, and cut it into cakes, with a wine glass. Lay them on buttered tins, and bake them a few moments, in a very moderate oven. A tea spoonful of allspice, the same quantity of cinnamon, mace, and coriander seed, together with a tea spoonful of ginger instead of a table spoonful, put into this cake will convert it into spice snaps.
Rub together three quarters of a pound of sugar, and half a pound of butter. Dissolve two tea spoonsful of saleratus in half a tea cup of water, turn it into the cake, together with half a pint of cider, stir in two pounds of flour and a grated nutmeg. Bake it about half an hour. This cake should be eaten in the course of two or three days after it is made, as it gets dry very quick.
Stir together one cup of butter, two of sugar. Dissolve a tea spoonful of saleratus in a cup of milk, (water will do but the cake will not be as rich,) stir it into the cake, together with a table spoonful of carawayseed, and one egg beaten to a froth, knead in flour till of the right consistency to roll out easily. Lay the cake on a moulding board, and if you cannot roll it out without its sticking to the rolling pin, more flour should be added. Stamp and cut it into cakes, lay them on flat tins well buttered, bake them in a quick oven.
Mix one pound of butter, a pound and three quarters of sugar, dissolve a couple of tea spoonsful of saleratus, in a pint of milk, and turn it on to the butter and sugar when well mixed, beat three eggs to a froth and stir them into the cake, with a grated nutmeg, and three heaping table spoonsful of caraway seed. Sift three pounds of flour and work into the cake with the hand. Roll them half an inch thick, and bake them immediately in a quick oven.
Stir together half a tea cup of butter, two of sugar, turn in a tea cup of milk with a tea spoonful of saleratus dissolved in it, add one half of a grated nutmeg, and flour enough to enable you to roll it out, cut it into small cakes.
Mix a pound of butter, with twelve ounces of sugar, add five eggs beaten to a froth, a little rosewater, or essence of lemon, and a pound of flour, roll the cake out thin, and stamp and cut it into cakes, and bake them in a quick oven.
Stir six ounces of butter with the same quantity of sugar, beat a couple of eggs and put in, togetherwith a table spoonful of cream, and a little orange flower water, or essence of lemon; add three quarters of a pound of flour, roll it out thin and cut it into cakes.
Mix half a pound of sugar, with the same quantity of butter, five beaten eggs, a little essence of lemon; add a pound of flour when well mixed. Roll it about half an inch thick, cut it into narrow strips of equal length, join the ends together so as to form rings. Bake them on flat tins.
Rub together half a pound of sugar, quarter of a pound of butter; dissolve a tea spoonful of saleratus, in half a cup of milk, put it into the cake, with a couple of beaten eggs, a little mace or nutmeg. Then add flour enough to render it sufficiently stiff, to roll out. It should be rolled in pounded white sugar, cut into strips, and the ends joined in the form of rings.
Mix a pound of sugar with six ounces of butter, dissolve a tea spoonful of saleratus, in half a tumbler of milk, and stir in, together with four beaten eggs, three tea spoonsful of ginger; when well mixed, add a pound and a half of flour, and roll it out about an inch thick, run a jagging iron across it, in parallel lines, an inch apart. Bake it on flat buttered tins, in a quick oven.
Melt six ounces of butter, and mix it with half a pound of sugar, turn in half a pint of lukewarm milk,half a tea cup of yeast, (brewer's is the best,) add three tea spoonsful of cinnamon, and flour to make them stiff enough to mould up. Set them in a warm place to rise. When light mould them up into small cakes, lay them on tins well buttered, let them remain till very light, before baking them.
Mix three quarters of a pound of sugar, with half a pound of butter; when white, beat two eggs, and put in, together with half a pint of milk, half a tea cup of yeast, a tea spoonful of rosewater or nutmeg, and two pounds of flour. When very light bake them in cups.
Rub together three quarters of a pound of flour, a quarter of a pound of butter, and half a tea spoonful of salt; beat four eggs to a froth, and put in, together with a tea cup of cream; drop this mixture into buttered muffin hoops, placed in a buttered bake pan; when brown take them up, split and butter them.
Mix a tumbler of lukewarm milk, with a pint of flour, a tea cup of yeast, a tea spoonful of salt, the same quantity of allspice, mace, and three tea spoonsful of cinnamon, set it in a warm place; when light, add half a pound of sugar, the same quantity of melted butter, (it should not be hot,) and flour enough to render it sufficiently stiff to roll out. Put them in a warm place to rise again, when risen mould them up into cakes, of the size of an egg, lay them on buttered tins several inches apart; press on them a mould in the form of a cross, let them remain an hour before baking them.
Melt a tea cup of lard, and mix it with four tea cups of rolled sugar, three eggs well beaten, three tea spoonsful of cinnamon, or a little rosewater, add a pint of lukewarm milk, half a pint of yeast, and flour to make it stiff enough to roll out. Put it in a warm place to rise, (the oven is the best place to raise them in, several hours after you have baked in it.) When so light as to appear like a sponge in the middle, roll it out about an inch thick, and cut it into cakes about three inches long and two wide; let them stand twenty or thirty minutes before boiling them. Fry them in a kettle, with about two pounds of hot lard; the fat should boil up as they are put in, and not more than seven or eight boiled at once; the kettle should be over a brisk fire and shaken constantly while frying. The same lard will answer to fry several batches of nut cakes in, if not burnt, with the addition of a little more fat.
Melt your lard in a frying pan, to fry your crollers in; take four table spoonsful of it when melted, and mix with five heaping table spoonsful of rolled sugar, half a tea spoonful of salt, four beaten eggs, and a little essence of lemon, or rosewater. Dissolve a tea spoonful of saleratus, in half a tea cup of milk, and turn it in, together with flour sufficient to enable you to roll it out easily. Roll it half an inch thick, cut it with a jagging iron, or knife, into strips about half an inch wide, twist them into any shape you please. Heat your fat in your frying pan till it boils up, as the cakes are laid in. There should be fat enough, to cover them, watch them narrowly, when brown on the under side, turn them carefully and let them brown on the other.
Into three tea cups of raised dough, work with the hand half a tea cup of melted butter, a tea cup of molasses, and a couple of eggs, beaten to a froth, chop the rind of a fresh lemon very fine, and put it in, together with the juice, and a tea spoonful of cinnamon; work it with the hand eight or ten minutes, then put it into cake pans well buttered, and set it in a warm place, about twenty minutes before baking it.
Dissolve a tea spoonful of saleratus in half a tumbler of milk, strain it on three cups of raised dough, a tea cup of melted butter, two eggs, two tea cups of rolled sugar, and two tea spoonsful of cinnamon. Work it with the hand, for ten or twelve minutes, put it in deep pans, set it in a warm place for fifteen minutes before you put it in the oven.
Stir together till of a light color, a tea cup of butter, with two of sugar, beat four eggs and put in, together with a grated nutmeg, and a pint of flour. Stir it till just before it goes into the oven, bake it in deep tins about twenty minutes.
Mix three cups of sugar, with one and a half of butter. Beat three eggs and put in, together with a little essence of lemon, or rosewater. Dissolve a tea spoonful of saleratus, in a tea cup of milk, and strain it into the cake. Stir in six cups of sifted flour, and bake it either in cups or deep pans.
Stir together one pound of sugar, three quarters of butter. When white, mix a gill of wine, one of rose or French brandy, half a gill of milk and stir it into the cake, together with eight eggs beaten to a froth, the whites and yolks separate, put in a pound and a half of sifted flour, just before it goes into the oven; add a grated nutmeg, a quarter of a pound of citron, or pounded almonds, and three quarters of a pound of Zante currants or stoned raisins.
Dissolve a tea spoonful of saleratus in a wine glass of milk, and put it with half a pound of butter and a pound of sugar previously stirred white, add a wine glass of wine, four eggs, and a pound and a half of flour, put in rosewater or essence of lemon, to the taste.
Mix a tea cup of cream, two of sugar, a couple of beaten eggs, and a wine glass of milk, with a tea spoonful of saleratus dissolved in it. Stir in flour to render it of the consistency of pound cake.
Stir till white, half a pound of butter, with three quarters of sugar, then add a wine glass of brandy, seven eggs beaten to a froth, the whites and yolks separate. Stir in a pound and a half of sifted flour, and mace to your taste. Just before it goes into the oven stir in half a pint of cream, and three quarters of a pound of fruit.
Melt half a pound of butter, when cool work it into a pound and a half of raised dough. Beat four eggs, with three quarters of a pound of rolled sugar, and put it into the cake together with a tea spoonful of saleratus, dissolved in a tea cup of milk, add a wine glass of brandy, a little mace and cinnamon. Work the whole with the hand for a quarter of an hour, add a pound of raisins; then put it into cake pans, let it remain twenty five or thirty minutes, before baking it.
Into two pounds of flour, stir a pound of lukewarm melted butter and a tea cup of yeast, put it in a warm place to rise, but care must be taken not to get it too warm, as the yeast will get scalded, and prevent its rising. When perfectly light, beat four eggs with a pound and a quarter of sugar, and work them into the sponge, with a wine glass of wine, and one of brandy, three tea spoonsful of cinnamon, a little mace, or nutmeg. Work the whole well with the hand for ten minutes, then set it where it will rise again. When risen the second time, work it with the hand for fifteen minutes, then stir in gradually a pound of stoned raisins, and quarter of a pound of citron cut into small strips, fill your cake pans about half full, put them near the fire for half an hour, to rise again in the pans. Bake the cake in a quick (but not a furious oven,) for about an hour and twenty minutes.
Mix ten ounces of ground rice, three of wheat flour, eight ounces of powdered sugar, sift them by degrees into eight yolks and six whites of eggs previouslybeaten to a froth, grate in the peel of a lemon, and bake it in deep pans, about twenty minutes.
Sift a pound of flour, and put it with a pound of sugar and eight eggs well beaten, add a little rosewater or essence of lemon, bake it fifteen or twenty minutes.
Stir together till white, a pound of sugar, half a pound of butter; then put in eight eggs, beaten to a froth, with the grated peel of a couple of lemons, and the juice. Sift a pound of flour and stir it in.
Mix a pound of sugar, three quarters of butter, when white put in eight eggs beaten to a froth, the whites and yolks separate, add a pound of sifted flour, and mace, to your taste. If you wish your cake to be very rich, stir in just before it is put in the oven, half a pound of stoned raisins, and quarter of a pound of citron, or pounded sweet almonds.
Rub together till very white, a pound of sugar, three quarters of butter, then beat the whites and yolks of seven eggs, separately to a froth, and stir them into the cake, mix a wine glass of wine, one of brandy, and one of milk, turn it into the cake, then stir in a pound of flour, a little essence of lemon, and mace or nutmeg to your taste. Stir the whole well together, then add (a minute before you put it in the pans,) half a pound of raisins seeded, quarter of a pound of Zante currants, quarter of a pound of almonds pounded fine,or citron cut in strips; they should be stirred in very gradually, a handful of each alternately; when well mixed in, bake the cake immediately, in small tins or in large cake pans, if baked in the latter it will require baking about an hour and twenty five minutes, if baked in small tins it will bake in much less time.
Stir together half a pound of sugar, and six ounces of butter, beat seven eggs to a froth and put in, together with a little mace, or nutmeg, then stir in gradually a pound of flour, and the juice and grated peel of a fresh lemon, turn the mixture on to scolloped tin plates, well buttered, the mixture should not be more than quarter of an inch thick in each one, bake them until brown, in a quick oven, then pile them together on a plate, with jelly spread on each one and jelly on the top.
Stir into a pound of flour, half a pint of lukewarm milk, a tea cup of yeast, set it in a warm place; when light stir a pound of sugar, with three quarters of butter and work it into the sponge, with three beaten eggs, a little mace or essence of lemon, and half a pound more of sifted flour. Work the whole together for fifteen or twenty minutes, then let it remain till very light, when so, stir in half a pound of seeded raisins, quarter of a pound of Zante currants, and the same of citron. Bake it directly in a moderate oven, but not a slow one.
Take the weight of ten eggs, in sifted loaf sugar, beat it well with the yolks of twelve eggs, then gratein the peel of a fresh lemon, and add the juice of half an one. Beat the whites of six eggs to a froth, and mix them with the sugar and yolks. Beat the whole, well together without any cessation, for fifteen minutes, on a shallow plate, then stir in very gradually the weight of six eggs, in sifted flour, put it in a moderate oven, as soon as the flour is well mixed in, and bake it from fifteen to twenty minutes.
Into the whites of sixteen eggs, beaten to a froth, stir their weight of sifted loaf sugar; beat them well five or six minutes, then add the weight of seven whites of eggs, in sweet almonds, previously blanched, dried, and pounded fine, a table spoonful of cream or lukewarm melted butter, beat the ingredients well together, then stir in very gradually, the weight of the whites of eight eggs, in sifted flour; as soon as it is mixed in well, bake it in a moderate oven about twenty minutes.
Stir for twenty minutes, four pounds of butter with five of sugar. Beat forty eggs, the whites and yolks separate, and stir them into the butter and sugar, then add a table spoonful of cinnamon, the same quantity of rosewater, a tea spoonful of essence of lemon, or three of orange flower water, half an ounce of allspice, the same of mace, and a tea spoonful of cloves. Stir in very gradually, five pound of sifted flour. Mix three glasses of white wine, three of brandy, and two of milk. Stir it with the rest of the above ingredients for twenty minutes, then stir in three quarters of a pound of blanched, dried and pounded almonds, four pounds of stoned raisins, five of Zante currants, and a pound of citron, cut in small pieces, the fruit should be stirred in gradually, a handful of each kindalternately. Bake it immediately in a moderate oven, for about two hours and a half. This kind of cake will keep good four or five months.
Mix half a pound of powdered loaf sugar, with four ounces of butter, when white add a gill of cream, if you have it, if not put in the same quantity of boiling milk, with an ounce of pounded cracker, two ounces of blanched and pounded sweet almonds, half a glass of wine, a tea spoonful of orange flower or rosewater, and half a grated nutmeg. Beat five eggs to a froth, the whites and yolks separate, and stir into the above mixture; then set it on a few coals and stir it constantly till scalding hot, take it off before it boils, and stir it till nearly cold, then add quarter of a pound of Zante currants. Pour it into patty pans, lined with puff paste, cut blanched almonds into small slips, and ornament the top of the cheese cake with them. Bake them in a quick oven twenty minutes.
Beat the whites of nine eggs to a stiff froth, then stir in ten large table spoonsful of powdered loaf sugar, beat them together well; add quarter of a pound of bitter almonds, previously blanched, dried and pounded fine, and the same quantity of sweet ones. When the whole is well mixed, do them up into balls of the size of a walnut, lay them on buttered baking plates, several inches apart, flatten them on the top, bake them in a slow oven till of a light brown.
Allow for each loaf of cake, the white of one egg, and ten heaping tea spoonsful of powdered doublerefined loaf sugar. Beat the eggs on a shallow plate till you can turn the plate upside down, without the eggs dropping from it. Then stir in the sugar very gradually; stir it without any cessation for fifteen minutes, then add a tea spoonful of lemon juice, vinegar will do but it is not as good as the lemon juice. If you wish to have it colored, stir in a few grains of cochineal powder, or a little powder blue. As soon as you have put in the lemon juice, lay it with a knife, on the cake, which should be hot, smooth it over, and set the cake away in a cool place, and let it remain, until it hardens.
Beat the whites of eight eggs, to a stiff froth, then stir in half a pound of sifted loaf sugar; it should be stirred in very gradually, and beaten eight or ten minutes, then add half a pound of grated cocoanut, the brown part should be cut off before it is grated. Put in a table spoonful of the milk of the cocoanut, if you have it, if not it will do without, drop it on buttered pie plates, several inches apart, the drops should be about the size of a cent. Bake them in a oven about twenty minutes.
Beat the whites of nine eggs to a froth, then beat with them seven large table spoonsful of whatever dark colored jelly, you may happen to have. When you have beaten them seven or eight minutes, put some cream into a large shallow dish, and turn the jelly and eggs, into the center of it. This should not be made but a short time before it is to be eaten.
Take good sweet cream, and to each pint of it, put six ounces of sifted double refined loaf sugar, half atumbler of white wine, the juice and grated peel of a lemon. Beat it well, as the froth rises, take it off and lay it on jelly, in a dish or glasses. Keep it in a cool place till just before it is eaten.
Pull an ounce of isinglass, into small pieces, rinse and put it to a pint and a half of milk. Stir it over a slow fire, with a stick of cinnamon or mace, and loaf sugar to your taste. Stir it without boiling until the isinglass dissolves. Then set it where it will boil five or six minutes, stirring it constantly. Strain it and fill your moulds with it when cool, and let it remain until wanted.
Boil a quart of milk and sweeten it to your taste with loaf sugar; add the juice and grated peel of a lemon. Mix four table spoonsful of ground rice smoothly with a little cold milk, and stir it into the boiling milk. Boil the whole together ten minutes, stirring it occasionally while boiling; then take it from the fire, stir into it the beaten whites ofthree eggs, set it back on a few coals, and stir it constantly until nearly boiling hot, take it off, fill your moulds, and let it remain till cold. This is very good food for invalids.
To one quart of milk, put the yolks of four eggs well beaten, the rind of a lemon pared thin, sweeten it very sweet with loaf sugar. Put it on a slow fire and stir it constantly till scalding hot, care must be taken then it does not get to boiling. Take it up, take out the lemon peel, set it away to cool. Whenperfectly cold put it into an ice cream form, (if you cannot procure one, a milk kettle will do,) set it into a large tub, strew round it a layer of ice cracked fine, then a layer of rock salt, then another layer of ice and salt, and so on, till the ice is as high as the top of the form; a layer of ice should be last. Shake the form frequently, while the cream is freezing; care must be taken that none of the salt gets into the cream. The tub should be covered with a flannel cloth, while the cream is freezing. If you wish to shape the cream in moulds, turn it into them, as soon as it freezes in the form, and set them in the tub, and let them remain in it, till just before they are to be eaten. When you wish to get them out of the moulds or form, dip them into warm water and take them out of it instantly and turn them out into your dishes. Where cream is used instead of milk, no eggs or scalding will be necessary. Three table spoonsful of pine apple juice, to a quart of the cream gives it a fine flavor, strawberries are also nice in the cream. If you wish to color the cream, stir in a little cochineal powder, saffron or powder blue, before you freeze it.
For good common pie crust, allow two tea cups of shortening to a quart of flour, and a tea spoonful of salt, half lard and half butter is the best, beef shortening does very well with butter for plain pie crust. Rub part of the shortening thoroughly with two thirds of the flour; then put in the salt, together with cold water, to moisten it just enough to roll out easily. Roll it out thin, spread on the reserved shortening, then sprinkle on the remainder of your flour, and roll it up. Cut it into as many pieces as you have pies, roll out the under crust very thin, butter your pie plates, and put it on them, fill your plates with your fruit, roll out the upper crust lightly, about half an inch thick, andcover your pies, pare it off neatly round the edges of the plates. This rule furnishes crust enough for a couple of pies. Pie crust to be light, should be baked in a quick oven.
Sift three quarters of a pound of flour, and mix it with cold water enough to render it sufficiently stiff to roll out, put in one half a tea spoonful of salt, before you put in the water. Weigh out a pound of butter, cut it into thin slices, and roll it out thin as possible on a moulding board; in order to do this a great deal of flour should be sprinkled on the board and butter, and rubbed on the rolling pin. Lay your rolled butter on a platter. Then roll out your crust very thin, lay the pieces of butter thickly over it. Weigh out a quarter of a pound of sifted flour, and sprinkle part of it over it, roll it up, then roll it out again, put on the remainder of the butter and flour, roll it up and let it stand half an hour in a cool place. Roll it our lightly half an inch thick, for the upper crust to the pies. Bake it in a quick oven till of a light brown.
Pare, quarter, and take out the cores of the apples, and if not ripe, stew them before baking them, and season them to yourtaste. Butter your plates, put on a thin under crust, fill the plates, and cover them with a thick crust. Bake them about three quarters of an hour. When done take off the upper crust carefully, and put a piece of butter of the size of a walnut, into each pie, sweeten them to your taste, if not acid enough, squeeze in the juice of part of a lemon, or put in a little tartaric acid, dissolved in a little water. Essence of lemon, nutmeg, or rosewater, are all goodspice for apple pies. Apples stewed in new cider, and molasses, with a few quinces and strained, with a little cinnamon in it makes nice pies. Dried apples for pies, should have boiling water turned on them, and stewed till tender, then add a little sour cider, and a little orange peel, and stew them a few moments longer, take them up, put in a little butter, sugar, and the juice and peel of a lemon improve them, they are better for being rubbed through a sieve. Fill your pie plates and bake the pies half an hour.