Chapter V: Preface (5)

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 add them 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.

INDIAN MUFFINS, No. 2.

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.

INDIAN MEAL BREAKFAST CAKES.

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 the butter 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.

MILK BISCUITS.

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 a _very_ quick oven, take them out, wash the tops over with water and send them to the table hot.

SALLY LUNN, No. 1.

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.

SALLY LUNN, No. 2.

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.

WATER TOAST.

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.

MILK TOAST.

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.

MUSH CAKES.

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 as thick 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.

RICE WAFFLES.

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.

BUTTERMILK CAKES.

358. Take one pint of buttermilk and stir into it as much flour as will form a dough, with one table 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.

INDIAN METLAND.

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.

CREAM OF TARTAR CAKES.

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.

CAKES.

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 are _thick_, 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 warmth of the hand will make them streaked. Always use a wooden ladle for butter and sugar, or batter, and rods or switches for eggs.

FRUIT OR PLUM CAKE, No. 1.

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 well floured. 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.

FRUIT OR PLUM CAKE, No. 2.

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 settle at 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.

NEW YORK PLUM CAKE.

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.

POUND CAKE, No. 1.

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.

POUND CAKE, No. 2.

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.

COMMON POUND CAKE.

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.

COCOA-NUT POUND CAKE.

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.

INDIAN POUND CAKE.

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.

LOAF CAKE.

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 of _dissolved_ salæratus.

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.

BRISTOL LOAF CAKE.

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 thick batter, 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.

INDIAN LOAF CAKE.

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.

ALMOND CAKE.

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.

SPONGE CAKE, No. 1.

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.

SPONGE CAKE, No. 2.

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 in _very gradually_ the 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.

SPONGE CAKE, No. 3.

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.

JUMBLES.

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.

SPANISH JUMBLES.

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 tins or pans, place them on them, but do not let them touch each other, and bake in a rather quick oven.

PLAIN JUMBLES.

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 of _dissolved_ salæratus,
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.

COCOA-NUT 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.

GINGER FRUIT CAKE.

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.

GINGER CUP CAKE.

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.

GINGER-NUTS.

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.

GINGER-BREAD, No. 1.

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.

GINGER-BREAD, No. 2.

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.

BOSTON GINGER-BREAD.

385. Three cups of flour,
One cup of butter,
One cup of molasses,
Two eggs,
One table spoonful of _dissolved_ salæratus,
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.

COMMON GINGER-BREAD.

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.

PLAIN GINGER-BREAD.

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.

SODA BISCUIT.

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.

KISSES, OR CREAM CAKE.

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.

SUGAR CAKE.

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.

FEDERAL CAKE.

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.

WHITE CUP CAKE.

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.

GERMAN CAKE.

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.

SEED CAKE.

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.

CURRANT CAKE.

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.

ROCK CAKE.

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.

ELECTION CAKE.

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.

DEVONSHIRE CAKES.

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.

SCOTCH CAKE.

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.

CRULLERS.

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.

DUTCH LOAF.

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 a _thick_ batter, 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.

RICE CUP CAKE.

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.

COCOA-NUT CAKES.

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.

SPANISH BUNS.

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.

BUNS.

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.

DOUGH-NUTS.

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.

MACAROONS.

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.

LADY CAKE.

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.

COMPOSITION 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 and floured. Line your pans with paper well buttered, pour in the mixture, and bake in a moderate oven.

SCOTCH LOAF.

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 of _dissolved_ salæratus,
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.

FRENCH CAKE.

411. One pound of sugar,
Three-quarters of a pound of butter,
One pound and a half of flour,
Twelve eggs,
Half a wine glass of wine,
Half a wine glass of brandy,
Half a tea cupful of milk,
Half a grated nutmeg,
A quarter of a pound of seeded raisins,
A quarter of a pound of citron,
Half a pound of currants,
A quarter of a pound of sweet almonds.

Seed the raisins, slice the citron in very small thin pieces, wash, pick, and dry the currants, prepare the spice, pour some hot water on the almonds, let them stand a few minutes, then take each kernel between the thumb and finger, gently press it and the skin will come off. Put them in a marble or wedgewood mortar, and pound them to a paste, add a little water or milk to them whilst you are pounding them, or they will be oily.

Mix your fruit together, and dredge as much flour over it as will adhere to it.

Beat the butter and sugar together till it is perfectly light and smooth. Whisk the yelks of the eggs, without the whites, till they are very thick. Stir the yelks into the butter and sugar. Add to this the spice, liquor, and almonds. Beat it very hard for five minutes. Whisk the whites till they are dry and present a grained appearance.

Stir the whites and flour into the batter alternately, but do not beat it after the whites are in; just stir it sufficiently to mix the flour thoroughly. Lastly stir in the fruit.

Line your pans with thick paper well buttered, and pour in the mixture. Bake in a moderate oven for three hours.

A wine glassful of rose-water may be used instead of the wine and brandy.

TRAVELER'S BISCUIT.

412. Two pounds of flour,
Three-quarters of a pound of sugar,
A quarter of a pound of butter,
One tea spoonful of _dissolved_ salæratus,
Milk sufficient to form a dough.

Cut up the butter in the flour, add the sugar, and put in the salæratus and milk together, so as to form a dough.

Knead it till it becomes perfectly smooth and light. Roll it in sheets about the eighth of an inch thick, cut the cakes with a cutter or the top of a tumbler. Bake in a moderate oven.

LIGHT SUGAR BISCUITS.

413. One pound and a half of powdered white sugar,
Half a pint of milk made into a sponge,
Two ounces of butter,
As much flour as will form a dough,
One gill of yeast.

Make a sponge with the half pint of milk and as much flour stirred into it as will form a thick batter, add the yeast and a little salt. This should be done in the evening. The next morning cut the butter in small pieces, place it near the fire where it will dissolve, but not get hot, add this to the sponge, with as much flour as will form a dough. Stand it to rise, and when light, butter your tins, make out the dough in biscuits, but take care not to handle it more that you can help, put the cakes on tins, and when they are light bake them in a very hot oven. When they are done wash them over with a brush dipped in sugar dissolved in water and sift sugar over the top.

PLAIN CUP CAKE.

414. One cup of butter,
Two cups of sugar,
Two cups of flour,
Four eggs,
Half a grated nutmeg,
Table spoonful of rose-water.

Stir the butter and sugar together till very light. Whisk the eggs till they are thick, and stir them into the butter and sugar alternately with the flour. Add the nutmeg and rose-water. Beat the whole very hard. Butter some cups or shallow pans, pour in the mixture, and bake in a moderate oven.

APEES.

415. Three-quarters of a pound of flour,
Half a pound of butter,
Half a pound of sugar,
One tea spoonful of grated nutmeg,
As much milk as will form a dough.

Cut up the butter in the flour, add the sugar, and spice by degrees.

Stir in as much milk as will make a dough. Knead it well, roll it out in sheets, cut it in cakes. Butter your tins, lay them on so as not to touch, and bake in a moderate oven.

SHREWSBURY CAKE.

416. One pound of flour,
Three-quarters of a pound of sugar,
Half a pound of butter,
Five eggs,
Half a nutmeg.

Beat the butter and sugar together. Whisk the eggs and add to it, with the nutmeg. Stir in the flour, roll out the dough and cut it in cakes.

Bake in a quick oven.

DOVER BISCUITS.

417. Half a pound of butter,
Half a pound of sugar,
Three-quarters of a pound of flour,
Two eggs,
One table spoonful of rose-water,
Half a tea spoonful of nutmeg.

Stir the butter and sugar together. Beat the eggs light and stir into it, with the rose-water; add the spice and flour. Roll out thin and cut into small cakes.

WASHINGTON CAKE, No. 1.

418. One pound of butter,
One pound of flour,
One pound of sugar,
Six eggs,
One wine glass of wine,
One wine glass of brandy,
One grated nutmeg,
One table spoonful of cinnamon,
Two pounds of dried currants,
One table spoonful of _dissolved_ salæratus,
Half a pint of rich milk.

Stir the butter and sugar to a cream. Beat the eggs very light and stir into it, then add the liquor, spice, and milk, then stir in the flour, lastly the salæratus and fruit.

Butter a pan and bake it.

WASHINGTON CAKE, No. 2.

419. One pound of sugar,
Three-quarters of a pound of butter,
Four eggs,
One pound of flour,
One tea cupful of milk,
Two tea spoonsful of _dissolved_ salæratus,
Three table spoonsful of brandy,
Half a tea spoonful of cinnamon,
Half a nutmeg,
One pound of dried currants washed, picked, and wiped dry.

Beat the butter and sugar until it is smooth and light. Whisk the eggs till they are thick and add them to the butter and sugar. Stir in the flour, brandy, and spice. Flour the fruit and stir it in. Beat, the whole very hard for fifteen minutes. Then stir in the salæratus.

Line the sides and bottom of your pan with thick paper, butter it well, pour in the mixture and bake it in a moderate oven.

For those who object to the use of brandy, two table spoonsful of rose-water may be substituted in its place.

SUGAR BISCUITS.

420. Three-quarters of a pound of sugar,
Half a pound of butter,
One pint of milk,
One tea spoonful of carbonate of soda,
Flour sufficient to make a dough.

Melt the sugar, butter, and soda in the milk.

When the milk is lukewarm stir in the flour till it forms a dough. Knead it well for a very long time, then roll it out in sheets, and with a sharp knife cut it in squares, butter your tins, and bake them in a hot oven.

PRESERVES.

Fruit for preserving should be carefully selected, it should never be bruised, and always be of the largest kind and fairest quality.

No sugar will make handsome preserves but the purest white. It may be pulverized or in the loaf. Besides, it is a mistaken idea that low priced sugars are cheaper for preserves, for they must be boiled much longer in order to collect the great amount of scum which arises on the syrup, consequently the evaporation reduces the quantity.

Very little white of egg or isinglass is sufficient to clarify an ordinary sized kettle of syrup. If too much of either is used it froths on the surface and is of no utility.

Preserves should always be boiled smartly; many persons would be more successful with their preserving if they would let their fruit boil fast. When permitted to simmer it breaks in pieces.

All jellies and preserves should be put in the jars while lukewarm, as the jelly or syrup, if it be thick, breaks after it has become cold; the jars should be left open till the next day.

Glass jars of a small size, or large tumblers, are better for preserves than china, for should they not keep well it can be detected immediately.

Each jar should have a piece of white paper cut the size of the top, dip the paper in brandy or spirits of wine and lay it on the preserves; then cut another piece about a quarter of an inch larger than the mouth of the jar; cut the edge of it in slits nearly a quarter of an inch long; cover this edge with paste, place the paper over the jar and lap the edge over on the side of the jar, which may easily be done, as the strips will lap one over the other.

Each jar should have the name of the contents written on the cover.

Preserves should be kept in a cool dry place.

CALF'S FOOT JELLY.

421. To one set of feet pour three quarts of water. Let it boil till reduced to one half, then strain the liquor through a jelly bag and stand it away to get cold. When it is cold scrape off the cake of fat, and in order to cleanse the jelly from all the grease wipe the surface with a damp spunge, also the sides of the vessel which contains it. Cut up the jelly and put it in your preserving kettle, but be careful not to take the sediment which settles at the bottom. To each pint of this jelly add half a pound of the very best white sugar, and a quarter of an ounce of Russian isinglass dissolved in warm water, one tea cupful of Madeira wine, and the juice and rind of two lemons. When the sugar is dissolved set the kettle over the fire and boil it for twenty minutes. Then pour it into your jelly bag and let it drip but do not squeeze the bag. As soon as it has all dripped through turn the bag, scrape it well but do not wash it, and strain your jelly again. Repeat this till it is perfectly clear. Pour it in the moulds while it is warm and let them stand open till the jelly is cold. When you wish to turn it out of the moulds wring a napkin out of hot water and wrap it round the moulds for a minute or two, then turn the moulds upside down, and the jelly will turn out.

FOX GRAPE JELLY.

422. Take green fox grapes, wash them and put them in a preserving kettle with just water enough to pulp them. When they are tender mash and strain them through a sieve, to free them from the seeds and skin. To each pint of the pulp add a pound of the best white sugar, and a piece of isinglass about an inch square, dissolved in warm water. When the sugar has dissolved stir it well, and place the kettle over the fire. Let it boil fifteen or twenty minutes, then try it by dropping a little in a glass of cold water, if it falls to the bottom without mixing with the water the jelly is done. Pass it through a jelly bag, pour it into your glasses while warm, and let it stand till the next day before the glasses are pasted.

CRANBERRY JELLY, No. 1.

423. Pick and wash your cranberries, which should be very ripe, and put them over the fire with half a pint of water to each quart of cranberries. Stew them till they are soft, then mash them and strain the juice through a jelly bag; to each pint of juice add one pound of loaf or pulverized white sugar, with some isinglass, in the proportion of half an ounce to two quarts of juice. Dissolve the isinglass in as much warm water as will cover it; when perfectly dissolved, which will require a couple of hours, pour it in with the sugar and juice. When the sugar is dissolved set the kettle over the fire, and boil and skim it till a jelly is formed, which you can tell by dropping a little in a glass of cold water. If it falls to the bottom without mingling with the water the jelly is done. When it is lukewarm pour it in glasses and let them stand till the following day, then cover them with brandy paper and paste them closely.

CRANBERRY JELLY, No. 2.

424. Dissolve one ounce of Russian isinglass in three half-pints of warm water. Strain it through your flannel jelly-bag. Add to this three pints of cranberry juice with four pounds of sugar; boil and skim it. As soon as the scum has ceased to rise strain it and put it in moulds. The sugar should be of the best quality.

ORANGE JELLY.