Chapter III: Part 3

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.

157. _Crollers._

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.

158. _Molasses Dough Cake._

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.

159. _Sugar Dough Cake._

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.

160. _Measure Cake._

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.

161. _Cup Cake._

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.

162. _French Loaf._

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.

163. _Washington Cake._

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.

164. _Plain Cream Cake._

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.

165. _Rich Cream 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.

166. _Shelah or quick Loaf Cake._

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.

167. _Loaf Cake._

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.

168. _Rice Cake._

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 previously beaten to a froth, grate in the peel of a lemon, and bake it in deep pans, about twenty minutes.

169. _Diet Bread._

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.

170. _Scotch or Lemon Cake._

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.

171. _Pound Cake._

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.

172. _Queen's or Heart Cakes._

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.

173. _Jelly Cake._

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.

174. _Raised Queen's Cake._

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.

175. _Sponge Cake._

Take the weight of ten eggs, in sifted loaf sugar, beat it well with the yolks of twelve eggs, then grate in 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.

176. _Almond Sponge Cake._

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.

177. _Black or Fruit Cake._

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 kind alternately. 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.

178. _Almond Cheese Cake._

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.

179. _Maccaroons._

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.

180. _Frosting for Cake._

Allow for each loaf of cake, the white of one egg, and ten heaping tea spoonsful of powdered double refined 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.

181. _Cocoanut Cakes._

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.

182. _Floating Island._

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.

183. _Whip Syllabub._

Take good sweet cream, and to each pint of it, put six ounces of sifted double refined loaf sugar, half a tumbler 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.

184. _Blanc Mange._

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.

185. _Rice Flour Blanc Mange._

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 of three 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.

186. _Ice Cream._

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. When perfectly 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.

187. _Pastry._

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, and cover 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.

188. _Puff Paste or Confectioner's Pastry._

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.

189. _Apple Pie._

Pare, quarter, and take out the cores of the apples, and if not ripe, stew them before baking them, and season them to your taste. 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 good spice 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.

190. _Mince Pie._

The best kind of meat for mince pies, is neats tongue and feet, and chickens; a shank of beef makes very good pies. Boil your meat till perfectly tender, then take it up, clear it from the bones and gristle, chop it very fine and mix it with double the quantity of chopped apple; if the meat is not fat, put in a little suet or melted butter, moisten it with cider, add cloves, mace, or nutmeg, and cinnamon, to your taste, sweeten it with molasses and sugar, add a little salt. If you wish to have your pies very rich, put in wine or brandy to your taste, the juice and peel of a lemon, the peel should be grated, and stoned raisins and citron cut in small strips. Bake the pies in shallow plates. Make apertures in the upper crust, before you cover the pies. Bake the pies from half, to three quarters of an hour. Mince meat for pies, with brandy or wine in it, and strongly spiced will keep several months, in cold weather. It should be put in a stone pot, and kept in a dry cool place.

191. _Peach Pie._

Take mellow juicy peaches, wash and put them in a deep pie plate, or pudding dish, lined with pie crust, sprinkle sugar on each layer of peaches, a great deal will be necessary to sweeten them sufficiently, put in about a table spoonful of water, sprinkle a little flour over the top and cover the pie with a thick crust. Bake it an hour. Pies made in this manner are much better than with the stones taken out, as the prussic acid of the stones, gives the pie a fine flavor. Dried peaches should be stewed and sweetened, before being made into pies; they do not require any spice.

192. _Tart Pie._

Sour apples, cranberries, and dried peaches, all make nice tarts. Stew and strain them; if the peaches are not tart, put in the juice and grated peel of a lemon, put in a little sugar. Line shallow pie plates with a thin crust, put a rim of pie crust round the edge of the dish, fill the plates with your tart. Roll some of the crust very thin, cut it into narrow strips, with a jagging iron, and lay it on the pie in a fanciful manner. Bake the pies about twenty five minutes.

193. _Rice Pie._

To a quart of boiling water, put a small tea cup of rice, and boil it till very soft. Then add a quart of milk, strain it through a sieve, put in a little salt, five beaten eggs, a nutmeg grated, and sugar enough to sweeten it, the sugar should be put in before the rice is strained, add a few raisins. Bake it in deep pie plates, without an upper crust.

194. _Rhubarb or Persian Apple Pie._

Take the stalks of the rhubarb plant in the spring, or fore part of summer, (they are not good later,) cut them in small pieces, and stew them till tender; then strain and sweeten them to your taste, bake them with only an under crust.

195. _Cherry and Blackberry Pies._

Cherries and blackberries for pies, should be perfectly ripe; put them in a deep plate, with an under crust, and sprinkle sugar and cinnamon, or cloves, over them; cover them and bake them half an hour.

196. _Grape Pie._

Grapes are the best for pies when very small and tender; if not very small, they should be stewed and strained, on account of the seeds. Sweeten them to your taste, no spice is necessary.

197. _Currant and Gooseberry Pies._

Pick them over, and stew them in just water enough to prevent their burning at the bottom, when tender sweeten them to your taste with sugar, and bake them without any spice, in deep dishes. Some people do not stew the currants before baking them, but they are not apt to be sweet enough, if not previously stewed.

198. _Pumpkin Pie._

Cut your pumpkin in two, take out the seeds, and wash the pumpkin, cut it into small strips, and boil it in just water enough to prevent its burning, when tender turn off the water, and let it steam over a moderate fire for fifteen minutes, taking care it does not burn. Take it up, strain it through the sieve, and if you like the pies very thin, put two quarts of milk, to a quart of the pumpkin, and six eggs; if you wish to have them thick, put a quart only of milk, to a quart of pumpkin, and three eggs. Three eggs to a quart of milk does very well, but they are better with five or six. Sweeten it with molasses or sugar, put in ginger, or grated lemon peel to your taste. Bake them in deep plates from fifty to sixty minutes in a hot oven.

199. _Carrot Pie._

Scrape three good sized carrots, boil them till very tender. Then rub them through a sieve, and mix them with a quart of milk, four beaten eggs, a piece of butter of the size of half an egg, a table spoonful of lemon juice, and the grated peel of half a one. Sweeten it to your taste. Bake it in deep pie plates with an under crust and rim.

200. _Potatoe Pie._

Boil Irish or sweet potatoes, till very soft. Take them up, peel and mash them fine. To one quarter of a pound of potatoes put a quart of milk, three ounces of butter, melted; five eggs, a glass of wine, and one of lemon or French brandy. Put in sugar, and mace to your taste.

201. _Marlborough Pie._

Pare tart mellow apples, quarter them, take out the seeds, and stew them in a little water till soft enough to rub through a sieve. To twelve table spoonsful of it when strained, put twelve table spoonsful of sugar, the same quantity of wine, five eggs, six table spoonsful of melted butter, half a pint of milk, the juice and grated peel of half a lemon, and half a nutmeg. Bake it in deep pie plates, without an upper crust.

202. _Custard Pie._

Beat seven eggs with three table spoonsful of rolled sugar, mix them with a quart of milk, flavor it with nutmeg or rosewater. This is good baked either in cups, or deep pie plates, with an under crust. Set the pie plates with the crust in the oven and let it bake a moment before you turn in the custard. To ascertain when the pie is done, stick a clean broom splinter through the center of the pie, if none of the custard adheres to it, it is sufficiently bakes.

203. _A Plain Custard Pie._

Boil a quart of milk with a few peach leaves, or lemon peel; strain it. Put it back on the fire; when it boils, mix a table spoonful of flour, with a little milk, and turn it in, let it boil a minute, then put it with four beaten eggs, and sugar to your taste, and bake it in deep pie plates with an under crust.

204. _Lemon Pie._

Squeeze out the juice of two good sized lemons, grate the rind of the lemon, but not the white part, put the juice and grated lemon to a pint of milk. Beat six eggs, with five table spoonsful of powdered loaf sugar, and put them in the milk, with a couple of crackers pounded fine, and a table spoonful of melted butter. Line a pudding dish with pie crust, put a rim of puff paste, or nice pie crust, round the edge, turn the mixture into it, and bake it from twenty five to thirty minutes.

205. _Cocoanut Pie._

Cut off the brown part of the cocoanut, grate the remainder of it. Scald a quart of milk, and turn it on to the cocoanut, and three crackers pounded fine. Beat eight eggs, with three table spoonsful of sifted loaf sugar, turn it into the milk, together with a glass of wine, and half a grated nutmeg. If any of the milk of the cocoanut can be saved, to mix with the cow's milk, it makes the pie nicer. Bake it in a deep pie plate, or pudding dish, with a rim of puff paste round the edge of the dish.

206. _Small Puffs._

Make some puff paste, and roll it half an inch thick, cut it with a tumbler, into any number of puffs you want, cut the remainder of your paste, into narrow strips with a jagging iron, put them round the edge of those you have cut with a tumbler, lay the puffs on buttered plates, and bake them in a quick oven, till of a light brown. Then fill them with any preserved fruit, you may happen to have.

207. _Boiled Custards._

Boil a quart of milk. Beat six eggs with three table spoonsful of sugar, four eggs are enough if you want them plain, grate in a nutmeg, or put in a little rosewater, or essence of lemon. Turn the boiling milk on to the sugar and eggs, stir it several minutes then put it on a few coals, stir it constantly till boiling hot, take it up before it gets to boiling, stir it a few moments, then turn it into your cups and grate nutmeg on them.

208. _Almond Custards._

Boil in a quart of milk, a couple of ounces each of sweet, and of bitter almonds, pounded fine. When it has boiled seven or eight minutes strain it on to the beaten yolks of eight eggs, and three table spoonsful of loaf sugar. Stir it several moments, then put it on a moderate fire, stir it without any cessation till scalding hot, then take it from the fire, and stir it constantly till nearly cold, then fill your glasses or cups. Just before they are to be eaten, beat the whites of the eggs, to a froth, and lay them on the top of the custards. A few grains of cochineal powder, or saffron in the beaten whites, makes them look handsomely.

209. _Cold Custard or Rennet Pudding._

Put a piece of calf's rennet three inches square, to a pint of wine, when it has stood seven or eight hours, it is fit for use. Whenever you wish to make your custard, put three table spoonsful of the wine, to a quart of milk, and four table spoonsful of powdered loaf sugar, flavor it with essence of lemon, or rosewater. Stir it twenty minutes, then dish it out, grate nutmeg over it. It should be eaten in the course of an hour after it is made, as it will soon curdle.

210. _Custard Pudding._

Stir a quart of milk very gradually into half a pint of flour, put in a little salt, seven beaten eggs, and a little nutmeg or essence of lemon, sweeten it to your taste, bake it three quarters of an hour.

211. _Boiled Bread Pudding._

Soak about three quarters of a pound of rusked bread, in milk, if you have not milk, water will do. When soft, squeeze out the water, mash it fine and put in a heaping table spoonful of flour, mixed with a tea cup of milk, put in three eggs, half a tea spoonful of salt. Mix the whole well together, flour the inside of your pudding bag, and put the pudding in. The bag should not be more than two thirds full, as the pudding swells considerably while boiling. The pudding should be put into a pot of boiling water, and boiled an hour and a half without intermission; if allowed to stop it will be heavy.

212. _A Plain Baked Bread Pudding._

Pound rusked bread, and put five heaping table spoonsful of it to a quart of milk, three beaten eggs, four table spoonsful of sugar, half a tea spoonful of salt, half a nutmeg, and a table spoonful of melted butter. Bake it an hour and a half; it is good without the eggs, if baked two hours and a half. It does not require any sauce.

213. _A Rich Bread Pudding._

Cut a loaf of baker's bread into thin slices, spread butter on both sides; lay them in a buttered pudding dish, and on each layer strew Zante currants, or stoned raisins, and citron cut into small pieces. Beat eight eggs with six table spoonsful of sugar rolled free from lumps; mix them with three pints of milk, and a grated nutmeg. Turn the whole over the bread and let it stand until the bread has absorbed most of the milk, then bake it about three quarters of an hour.

214. _Flour Pudding._

Into a pint and a half of flour, stir gradually a quart of milk; stir it till free from lumps, then add seven beaten eggs, a couple of tea spoonsful of salt, and a grated nutmeg. A pudding made in this manner is good either baked or boiled; it takes two hours to boil and one to bake it. It should be eaten as soon as cooked or it will be heavy. This as well as all other kinds of boiled puddings should not be put into the pot until the water boils and should not be allowed to stop for a moment, if the water wastes much in boiling, fill the pot up with boiling water. A pudding bag should be floured on the inside, and not filled more than two thirds full. When the pudding has boiled six or eight minutes turn it over, as it is apt to settle. Flour puddings require rich sauce.

215. _A Plain Rice Pudding._

Swell the rice with a little milk over a fire, then put in acid apples pared and cut in thin slices, or gooseberries and currants, add a couple of eggs, a tea spoonful of salt, fill your pudding bag half full and boil it an hour and a half. Serve it up with butter and sugar.

216. _A Rich Rice Pudding._

Pick over and wash two small tea cups of rice and put it into two quarts of milk; add a tea cup of butter, two of sugar, and a grated nutmeg. Butter a pudding dish, set it in a bake pan, then turn in the pudding, when it begins to thicken stir in three tea cups full of raisins. Bake it two hours, it will not fall if taken from the fire sometime before it is to be eaten, it is also good cold. It is good without any sauce, and is the only kind of pudding that eggs do not improve.

217. _Rice Snow Balls._

Pare large tart apples, take out the cores with a pen-knife; fill the holes with sugar, and a stick of cinnamon or mace. Put each one in a small bag well floured, fill them half full of unboiled rice, tie up the bags and boil them an hour and twenty minutes. When done turn them out carefully and serve them up with pudding sauce.

218. _Baked Indian Pudding._

Boil three pints of milk, and turn it on to a pint of Indian meal, and five table spoonsful of wheat flour. When cool beat three eggs with the same quantity of sugar, and stir it into the pudding, together with a tea spoonful of salt, three tea spoonsful of cinnamon, and a piece of butter of the size of an egg. If raisins are put in the pudding, a tea cup more of milk will be required, as they absorb the milk. This pudding is good if the eggs are omitted. It takes two hours and a half to bake it.

219. _Boiled Indian Pudding._

Into a quart of boiling milk, stir a couple of table spoonsful of flour, and sifted Indian meal till it is a thick batter, and half a table spoonful of ginger or cinnamon, half a tea cup of molasses. Dip the pudding bag into water, wring it out, and flour the inside of it, and fill it not more than half full, as Indian puddings swell very much. Put it into boiling water, and keep it boiling constantly for four or five hours. A kettle of boiling water should be kept, to turn into the pudding pot as the water boils away.

220. _Corn Pudding._

Grate a cup and a half of green corn, mix it with a quart of milk, four beaten eggs, and half a grated nutmeg; melt a piece of butter of the size of a hen's egg, and stir it in. Bake it one hour.

221. _Hasty Pudding._

Wet Indian meal with cold water sufficient to make a thin batter, turn part of it into a pot of boiling water; when it has boiled fifteen or twenty minutes stir in the remainder, salt it to your taste, and stir in Indian meal by the handful as long as you can stir the pudding stick round in it easily. When the stick can be made to stand upright in it for a minute, it is thick enough. It should boil slowly, and be stirred often; if you wish to fry it, it will be necessary to boil it, from two to three hours, if not it will boil sufficiently in an hour. If a little flour is stirred in just before it is taken up, it will fry better. Turn it into a deep dish, and if it is to be fried, let it stand till cold, then cut it into thin slices, flour and fry them in lard, till very brown.

222. _Fruit Pudding._

Take raised or common pie crust, and roll it out about half an inch thick. Strew over it either currants, cherries, cranberries, gooseberries, black or whortle berries. Sprinkle sugar, and cinnamon or cloves over them. Roll it up carefully, join the ends together, and put it in a floured cloth and sew it up. Boil it an hour, and eat it with sauce as soon as done.

223. _Fritters._

Mix a quart of milk gradually, with a quart of flour, stir it till smooth, then add a little essence of lemon, or rosewater, and five beaten eggs. Drop it into boiling hot fat by the spoonsful. They are lighter for being fried in a great deal of fat, but less greasy if fried in just enough to prevent their sticking to the griddle. They should be served up with pudding sauce.

224. _Apple Dumplings._

Make good common, or raised pie crust, divide it into as many pieces, as you wish dumplings. Pare tart mellow apples, take out the cores, with a penknife, fill the holes with a blade of mace, and sugar. Roll out your crust half an inch thick, and enclose an apple in each piece. Tie them up in separate bags, that are floured inside. Drop them into a pot of boiling water, and boil them without any intermission for an hour, then take them out of the bags. If allowed to stop boiling they will not be light. Eat them with butter and sugar, or pudding sauce.

225. _Orange Pudding._

Mix three ounces of butter, with four table spoonsful of powdered loaf sugar, when stirred to a cream, add a quart of boiling milk, the juice and peel of two large oranges, the peel should be chopped very fine, put in a gill of wine, then an ounce of citron, cut into small strips, add eight eggs, the whiles and yolks beaten separately. Mix the whole well together, then turn it into a pudding dish, with a lining and rim of puff paste. Bake it directly in a quick oven from twenty-five to thirty minutes.

226. _Bird's Nest Pudding._

Pare and halve tart mellow apples, scoop out the cores, put a little flour in the hollow of the apples, and wet it so as to form a thick paste, stick a blade or two of mace and three or four Zante currants, in each one of the apples. Butter small cups, and put half an apple, in each one, lay three or four narrow strips of citron round each apple. Mix a quart of milk, with three table spoonsful of flour, six eggs, a grated nutmeg and four table spoonsful of sugar. Nearly fill the cups with this mixture. Bake them about thirty minutes. They should be eaten as soon as done.

227. _Apple Custard Pudding._

Pare and take out the cores of nice tart apples, lay them in a pudding dish, well buttered, fill the holes of the apples, with nutmeg and sugar. For nine or ten apples, mix half a pint of flour with a quart of milk, four table spoonsful of sugar, and seven eggs, turn it over the apples, flavor it with whatever spice you like, and bake it about half an hour.

228. _English Plum Pudding._

Soak three quarters of a pound of finely pounded crackers in two quarts of milk. Put in twelve beaten eggs, half a pound of stoned raisins, quarter of a pound of Zante currants, the same weight of citron, cut into small pieces, and five ounces of blanched and pounded almonds; add a wine glass of lemon brandy, or wine, and a little orange flower, or rosewater, and a little salt. Bake or boil it from two hours and a half, to three hours.

229. _Transparent Pudding._

Melt half a pound of butter, and stir it into the same weight of double refined loaf sugar, add half a tea spoonful of essence of lemon, eight eggs, the whites and yolks beaten separately, and a couple of table spoonsful of cream. Set the whole on a few coals, stir it constantly till it thickens, take it off before it gets to boiling, and stir it till nearly cold, then turn it into a dish lined with pastry, put a rim of puff paste round the edge, and bake it half an hour. It will cut light and clear.

230. _Lemon Syrup._

Mix a pint of lemon juice with a pound and three quarters of lump sugar. Dissolve it by a gentle heat, skim it until clear, then add one ounce of thin cut lemon peel, and simmer if gently for a few moments. Strain it through a flannel bag; when cold, bottle, cork, and seal it tight, keep it in a cool place. Another method of making it which is cheaper, and very good, is to dissolve half an ounce of citric acid, in a pint of clarified syrup, by a gentle heat; when cool, put in a few drops of oil or a little essence of lemon.

231. _Orange Syrup._

Take nice fresh oranges, squeeze out the juice, and strain it; to a pint of juice put a pound and a half of while sugar. Dissolve it over a moderate fire, put in the peel of the oranges, and let the whole boil eight or ten minutes. Strain it till clear, through a flannel bag, bottle and cork it tight. This is nice to flavor puddings and pies, or sherbet.

232. _Blackberry Syrup._

Pick over blackberries that are perfectly ripe, boil them in their juice till they break to pieces, then strain them through a flannel cloth, and to each pint of juice put a pound of sugar. Boil it again for ten minutes, then strain it and add a wine glass of brandy to each pint of syrup. When cool, bottle and cork it tight, and set it in a cool place. This mixed with cold water in the proportion of a wine glass of it to two thirds of a tumbler of water is a very agreeable summer beverage, it also possesses fine medicinal properties.

233. _Clarified Syrup for Sweet Meats._

For most kinds of fruit, one pound of sugar, to one of the fruit, is sufficient to preserve them; some kinds of fruit will do with less. Put your sugar into your preserving kettle, and turn in as much cold water as you think will cover your fruit, when put in, add the white of an egg to every three pounds of sugar, then put it over a slow fire; when the sugar has dissolved, put it where it will boil, let it boil several minutes, then take it from the fire, and skim it till clear, put it back on the fire, when the scum rises again, take the kettle off and skim it again, this operation repeat till it is perfectly clear, then put in the fruit. If you have not syrup enough to cover the fruit, take the fruit out and put in more cold water, and let it get to boiling before you put in the fruit, if you have too much syrup, it should boil away before you boil your fruit in it. White sugar is better than brown for preserving, but brown sugar answers very well for common sweet meats. Every kind of ware but iron, will do to preserve in, but earthen ware is the best on account of its not imparting an unpleasant taste, to the sweet meats.

234. _To Preserve Quinces._

Quinces if very ripe, are best pared and cut in slices about an inch thick, the cores should be taken out carefully with a small knife, then put the quinces in clarified syrup, and boil them till you can stick a broom splinter through them easily, take them up and put them in jars, and turn the syrup over them, cover them up, and put them in a cool place, as soon as done. Quinces preserved in this manner retain more of their natural flavor, but they cannot be preserved in this way without they are very ripe. If not very ripe pare and halve them, and take out the cores. Boil the quinces till tender, then take them out, strain the water they were boiled in, and use it to make a syrup for the quinces, allow a pound of sugar to a pound of the fruit, when clarified put in the quinces and boil them slowly half an hour. Set them away in jars covered with a paper wet in brandy. Look at them in the course of three or four days, and if they have begun to ferment, turn off the syrup, and scald it, then turn it back on the quinces. Some people boil the cores of the quinces with them, but the syrup does not look as nice for it. A cheap way of preserving quinces, which is very good for common use, is to boil the parings and cores in cider till tender, then strain the cider, and for ten pounds of quince, put in two pounds of brown sugar, and a couple of quarts of molasses, and the beaten whites of two eggs; put it on the fire, clarify it, then put in the quinces, which should be pared and halved, put in the peel of an orange, boil them till tender.

235. _Quince Marmalade._

Wash and quarter them, put them on the fire, with a little water, and stew them till tender enough to rub through a sieve. When strained, put to a pound of pulp, a pound of brown sugar, set it back on the fire, and let it stew slowly, stir it constantly. To ascertain when it is done, take a little of it out and let it get cold, if it then cuts smooth and clear it is sufficiently stewed. Crab apple marmalade, is made in the same manner.

236. _To Preserve Pears._

Take an ounce of race ginger, for every pound of pears. Scrape off the skin, cut it into thin slices, and boil it until tender, then take it from the fire, put in your sugar, allowing three quarters of a pound to a pound of the pears, set it on the fire, clarify it, then put in the pears, if very small they are good preserved whole, boil them till tender, then put them in jars tightly covered, set them away in a cool place. In the course of five or six days, boil the syrup again, and turn it on them while hot. Choke and Vergoulouse are the best pears for preserving. The ginger can be omitted if not liked.

237. _To Preserve Peaches._

Pare your peaches, which should be very ripe, and if you wish to preserve them whole, allow a pound of sugar, to a pound of fruit. Take lump sugar, break it into small pieces, and dip each piece into cold water, let it be in just long enough to get saturated with the water, then put the lumps into a preserving kettle, set the kettle over a slow fire, when the sugar has dissolved, put in your peaches, boil them twenty minutes. These as well as all other sweet meats, should be set away in a cool place, as soon as done, if allowed to stand by the fire for a few hours, the syrup will not look clear; all preserves should be covered up tight. Let them remain several days, then turn the syrup from them, scald it, and turn it back on to them, while hot. If you preserve your peaches without the stones, three quarters of a pound of sugar to a pound of fruit is sufficient, take those that are mellow and juicy, pare and halve them, take out the stones, put them in a deep dish; on each layer of peach, sprinkle your sugar, let them stand three or four hours, then put them on the fire with very little water, let them boil slowly for twenty minutes.

238. _To Preserve Currants._

Take your currants from the stems, for a pound of currants, allow a pound of sugar. Make some syrup, clarify it, and put in the currants, let them boil slowly for a few moments. A table spoonful of these, mixed with a tumbler of water is a very wholesome drink in the summer.

239. _To Preserve Barberries._

Pick over your barberries, and put them in clarified syrup, boil them half an hour. Molasses does very well to preserve barberries in, for common use, with a little orange peel boiled with them. Preserved barberries mixed with water, is a very refreshing drink in fevers.

240. _To Preserve Ginger._