Chapter III: Preface (3)

Mix one table-spoonful of arrow-root with a pint of milk; beat up two eggs very light; while the milk is boiling, add the arrow root, and stir all the time: when it comes to a boil, take it off; let it cool; then add the eggs, some lemon peel, and a little juice: bake in a paste.

BOILED MILK FRITTERS.

Have a quart of new milk boiling hot; stir into it flour enough to make a stiff dough: then take it off, and let it get perfectly cold; beat seven eggs very light, and stir them in: drop them in hot lard, and fry a light brown.

A BAKED FLOUR PUDDING.

To one quart of milk, add eight tablespoonsful of flour. Stir till the flour is perfectly well mixed; then add six eggs, beaten separately, very light: butter your pan, and bake in a quick oven; or bake in cups; these are then called puffs.

A FARINA PUDDING.

Boil a quart of milk; stir into it four tablespoonsful of farina; let it boil fifteen minutes: when cold, add a cup of cream, a nutmeg, a cup full of powdered sugar, and four eggs; bake, and eat hot with wine sauce.

CORN STARCH PUDDING.

Put three table-spoonsful of corn starch into a quart of boiling milk; let it boil ten minutes: then add four eggs, sugar and nutmeg to the taste. Bake and serve with wine sauce.

MACARONI PUDDING.

Boil a quart of milk, and when quite cold, beat up four eggs very light, and add to the milk, with sugar to the taste. Boil three ounces of macaroni, and when the pan is buttered, put in the macaroni, and pour the custard around; when it begins to bake stir it well; season with lemon: send hot to table.

VERMICELLI PUDDING.

Vermicelli pudding is made in the same way, only add a quarter of a pound of vermicelli to a quart of milk, and five eggs.

RICE PUDDING.

Wash well three ounces of rice; put it in sufficient water to cover it: when it has boiled a few minutes, pour off the water, and add a pint of milk: stir it; and when done, take it up; put in it a piece of butter the size of an egg, some sugar and nutmeg; beat very light four eggs, and when cold, add to the rice, and if thick, some milk; a few raisins will improve it very much: when nearly done, have some white of egg and sugar beaten up very light; arrange on the top, and set it for a few moments in the oven.

ALMOND PUDDING.

To one quart of cream, add half a pound of almonds, blanched and pounded in a mortar, with rose water; sweeten to your taste; beat to a stiff froth the whites of six eggs, with three table-spoonsful of rice flour: bake in a paste.

A BOILED RICE PUDDING.

Take four ounces of rice; wash it and put it in a bag, with some raisins; let the rice have plenty room to boil in the bag; turn it while boiling. It will take an hour and a half. To be eaten with wine sauce.

RICE FLOUR FRITTERS.

Rice flour fritters are made the same as wheat flour fritters: six eggs, a quart of milk and flour enough to make a batter.

RICE MILK.

Take any quantity of rice you wish; wash it well; put it down to boil; when half done, pour off the water: then add milk; season with vanilla and sugar.

COLD CUSTARD.

Take three quarts of new milk; have a piece of rennet about an inch square, which put into two table-spoonsful of water; let it soak over night; in the morning, pour this in the milk; keep it in a warm place till it turns; then set it on the ice to become cold: eat with cream and sugar.

TRIFLE.

Place some slices of sponge cake in a dish; put on them preserves of any kind; pour over this some boiled custard, then ornament the top with the whites of eggs beaten up with loaf sugar, or whips, if preferred.

WHIPS.

To one pint of cream, two whites of eggs, one wine-glass full of wine, and sugar to your taste; churn the cream, and take off the top as it rises; put in lemonade or other glasses, and ornament with macaroons.

CARRAGEEN, OR IRISH MOSS.

Take one ounce of moss; wash it very well, and let it soak for a few minutes: put on to boil four quarts of milk; when boiling, put in the moss; let it boil for four or five minutes, then strain it into moulds; season with sugar, rose water, or any thing you prefer; if vanilla is preferred, boil part of a bean in the milk.

FLOATING ISLAND.

Beat to a stiff froth the whites of six eggs; sweeten with loaf sugar; add currant jelly or strawberry syrup to colour it; sweeten some cream, upon which put the float. You may season the cream with white wine, or the extract of vanilla, if preferred; it is then called syllabub. Ornament with ripe strawberries.

GOOSEBERRY FOOL.

Take a quart of gooseberries; put them in a pan with two pounds of loaf sugar, and a little water; when quite soft, pass them through a sieve; when cold, add boiled custard till it is thick. Put it in the dish you intend to send to table, with whipped cream on top.

APPLE FLOAT.

Stew and mash very well some good cooking apples; sweeten the apples; make a float of the whites of eggs and sugar, mixed well together, and cool on the ice. To be eaten with cream.

ICED APPLES.

Have some good cooking apples; stew and mash them; sweeten to your taste; beat the whites of four eggs to a stiff froth with sugar; cover the apples, (which must be in the dish you intend to send them to table in;) set them in a moderate oven to brown for a few moments; take them out, and keep in a cold place till they are required.

FREEZING CREAM.

Put the freezer containing the cream into the bucket with the ice and salt; put the ice closely around, so as to touch every part of it; as soon as the ice is formed, scrape it from the sides to the centre. The freezer must be kept moving constantly during the process.

ICE CREAM.

Take four quarts of good cream; sweeten with loaf sugar very sweet, as the sugar loses its strength by freezing; boil a vanilla bean in a pint of milk; then pour it in the cream and freeze it.

LEMON CREAM.

The lemon must be rolled in sugar to extract the oil; use the sugar for sweetening the cream. Then freeze it.

RASPBERRY CREAM.

Mash the berries; press them through a sieve; sweeten the juice, and mix it with the cream. Strawberry ice cream is made in the same way.

COCOANUT CREAM.

Pare and grate it; boil it with half a pint of cream; then add it to the cream you wish to freeze. Strain the boiled cream before you put it in the freezer.

ALMOND CREAM.

Blanch the almonds by pouring boiling water on them till the skins will peel off easily; then pound them fine and put them in the cream; sweeten with loaf sugar and freeze.

CHOCOLATE CREAM.

Scrape two ounces of chocolate; put it on to boil in a pint of milk; boil it till the chocolate dissolves. Sweeten it and add it to the cream and freeze.

PEACH ICE.

Get soft ripe peaches; mash them through a sieve; then sweeten and freeze. Apples may be stewed and mashed and frozen also.

FRENCH PUFFS.

Mix together four ounces of butter, and two ounces of sugar, three eggs beaten separately, and five ounces of sifted flour; cut a sheet of paper into four pieces; spread them with batter; drop the batter with a tea spoon in the form of balls on the paper; immerse the paper into boiling lard; and as they cook drop them off, and fry them a light brown; drain them on a sieve covered with paper, to absorb the grease; dust fine sugar over them; and eat them with sugar, butter, and wine, beaten together.

JELLY PUFFS.

Make puff paste; roll it out half an inch thick; cut it out with a large tumbler; double them over; lay them in rows on sheet irons; egg them over, and sift sugar on them; then bake, and, before serving, place on them some currant or plum jelly.

ICED CUSTARD WITH FRUIT.

Line the sides and bottom of a round mould with macaroons, fastened together with hot sugar; when cool, place it on a dish. Then make a custard with the yolk of ten eggs, and one quart of milk, half a pound of sugar, and a vanilla bean. Freeze the custard; fill the macaroon mould with it; forming it in a pyramid; and ornament with strawberries, cherries, or any fruit in season.

APPLES AND RICE.

Pare and core a dozen apples; place them in a pan with a little butter, loaf sugar, and lemon peel; add a little water, and bake them slowly, without allowing them to become brown. Boil some rice with milk, sugar, a little butter, and a nutmeg; when perfectly done, mash it with a spoon, and put into a round mould to cool; then turn it out, and arrange the apples neatly upon it; eat it with wine sauce.

SPONGE CAKE IN THE FORM OF A HAM.

Make a sponge cake, and bake in an oval tin pan; when cold, shape it with a sharp knife in the form of a ham; hollow it out on the under part; and fill with whipped cream. Pin a paper ruffle on the hock; and cover all over with broken calf’s foot jelly.

APPLE CHARLOTTE.

Have a tin pan well buttered, and spread around the sides and bottom nicely stewed apples. Make a rich custard; place some savoury cakes in the pan; with raspberry jam between each layer of cake; fill up with the custard, and steam a few minutes.

TO CLARIFY ISINGLASS.

Cooper’s isinglass is the best. Wash it well, and put it in a pan; and to a half pound, add a pint and a half of water, a quarter of a pound of sugar, and the juice of three lemons; let it boil slowly about fifteen minutes; removing the scum as it rises. When cold, the whites of two eggs may be added, and boiled again for a few minutes; then passed through a jelly strainer.

TO CLARIFY SUGAR.

To two pounds of loaf sugar, add one quart of water; and when the sugar is dissolved, add the whites of two eggs well beaten; let it boil slowly, until the scum has ceased rising, then pour through a strainer.

STRAWBERRY JELLY.

Pour one pint of boiling syrup upon two quarts of strawberries; let it remain until cold; then press through a jelly bag. Let it boil again, and stir in it a pint of clarified isinglass; then pour into moulds to cool.

Pine apples, oranges, or any other fruit can be made into jelly in the same way.

MADEIRA JELLY.

To one quart of syrup add one quart of clarified isinglass, the juice of four lemons, and a pint of good Madeira wine. Pour it into moulds, and place them in ice.

RASPBERRY CREAM.

Bruise in a bowl two quarts of ripe raspberries, with half a pound of powdered sugar; rub them through a sieve. Mix with the juice, one pint of whipped cream, and one pint of clarified isinglass. Pour it into a mould which has been rubbed with sweet oil; set it in ice; and when cold turn it out on a dish.

CHOCOLATE CREAM.

Make a quart of rich vanilla chocolate; add to it one quarter of a pound of sugar, and the yolks of six eggs. Stir all together over the fire a few minutes. Then add a half pint of whipped cream, and a pint and a half of clarified isinglass. Mix well together, and pour into moulds.

PEACH CHEESE.

Stone and pare a quarter of a peck of ripe peaches; put them into a porcelain lined kettle, with one pound of loaf sugar, and a little water; stir over the fire until all is dissolved; rub it through a hair sieve into a bowl; add one pint of clarified isinglass; fill the moulds, and place them in the ice; when it is firm turn it out; and cover the top with whipped cream.

CALF’S FEET JELLY.

Take two sets of calves’ feet, and one of pigs’ feet; put them in a kettle with two gallons of water; let it boil down one-half; strain it and set it away till the next day; before you put it on the fire, skim it well; add half a gallon of wine and a pint of brandy, the juice of eight lemons, the skins of four, pared from the rind, four sticks of cinnamon, sugar to your taste, the whites of ten eggs beaten to a froth; mix all in the stock when cold. Let it boil twenty minutes. If the stock is very stiff, ten will be sufficient; then strain it through a jelly-strainer.

A HEN’S NEST.

Put some calf’s feet jelly in a deep dish, upon which make a nest with some skins of lemons cut in strips and preserved in syrup. Take some eggs; make a small hole, through which empty them; wash and drain, and fill them with blanc-mange; when perfectly cold, take off the shell and put them in the nest.

CHARLOTTE RUSSE.

Make a rich boiled custard of a quart of milk and six eggs; sweeten with sugar and season with vanilla; while warm stir into it a quart of calf’s feet jelly; whip a pint of cream, and mix with it; make a Turk’s cap sponge cake; cut out the centre and fill it with the mixture; put on the top, and ice it when perfectly cold.

CHOCOLATE CUSTARD.

Boil one and a half ounces of gelatine in two quarts of good milk; add three ounces of the best French chocolate; vanilla and sugar to your taste; beat very light twelve eggs, omitting the whites of four; pour the boiling mixture very slowly on the eggs; put it in a tin saucepan, and set it in a pot of boiling water; stir it till thick; pour it in moulds.

BOILED CUSTARD.

Put a quart of milk on to boil with half of a vanilla bean or eight peach leaves, when they are in season; beat the yolks of six eggs and the whites of three; pour the milk boiling hot upon the eggs, stirring all the time; then put it in a pitcher, and set the pitcher in a pot of boiling water; stir it well till it is as thick as good cream; then pour it from one pitcher to another till it is nearly cold, when put it in cups, and ornament the tops with the whites of eggs and sugar beaten very light, on which put a strawberry, or a rosebud, or jelly.

TRANSPARENT PUDDING.

Half a pound of butter and one pound of sugar beaten to a cream; the yolks of sixteen eggs beaten very light; lay in the dish, either with or without pastry, some West India preserves. Then pour over them the mixed ingredients, and put it in the oven, which must be well heated. Try it with a knife; when done, ice it. Rose water or wine will improve it.

A BOILED FLOUR PUDDING.

Mix together three pints of milk and six eggs, well beaten; stir in as much flour as will make a thick batter; have a pudding bag, which wash and flour well; pour in the batter, tie the bag tight, but far enough from the batter to give it room to swell; turn the bag frequently, and do not allow it to cease boiling until done. To be eaten with wine sauce.

APPLE PUDDING.

Pare and core half a peck of apples; stew and mash them fine; add lemon peel, sugar, and nutmeg to the taste; beat five eggs very light, and mix all together, and bake in a paste.

A RICH CUSTARD PUDDING.

Make a custard of one quart of milk and three eggs, and sugar to the taste; cut some slices of bread, butter them, and lay them in the bottom of the pan, which cover with raisins: do this till the pan is half full, then pour over the custard, and bake slowly.

A BIRD’S NEST PUDDING.

Pare and core some good cooking apples; make a batter of one quart of milk, a little flour, four eggs, and sugar to the taste; pour this around the apples and bake.

GREEN CORN PUDDING.

Grate one dozen ears of corn; then make a batter of a quart of milk and four eggs, a little flour, and sugar to the taste, and a very small piece of butter; bake slowly one hour. To be eaten with sugar and butter beaten up very light.

A GOOD CUSTARD.

To three pints of milk, sweetened to your taste, add two eggs, well beaten; cut some bread in squares, very thin, and put over the top, upon which grate nutmeg; bake very slowly, and be careful the milk does not curdle.

CAKES.

The flour for making cakes should always be sifted before using it, and of superfine quality, and dry. The butter must be the best, and the salt and water well worked out of it. The eggs should always be fresh.

ICING FOR CAKES.

Whip the whites of four eggs to a stiff froth; add gradually some fine white sugar till it will not run: season as you prefer, with vanilla or lemon.

LIGHT GINGER-BREAD.

Beat to a cream half a pound of butter, and two of sugar; beat five eggs very light; add them to the sugar and butter. Have ten cups full of flour in a pan, into which put six cups full of molasses; season with half a cup full of ginger, and one tablespoonful of cloves; dissolve one and a half teaspoonsful of soda in sour milk, and put it in just before baking: bake in small pans.

CRISP GINGER-BREAD.

Beat to a cream half a pound of butter, the same of sugar; add ginger and some cayenne pepper; add two cups full of molasses, and flour enough to roll out. Cut in small cakes, and bake.

GINGER-BREAD NUTS.

Beat to a cream half a pound of butter, and the same of sugar; add a pint of molasses, cloves, ginger, and cinnamon to your taste; flour enough to make a stiff dough. Roll out thin; cut in small cakes: bake on pans in a quick oven.

SHAVINGS.

Beat the whites of four eggs to a stiff froth; add four or five tablespoonsful of white sugar, to one of butter; flour enough to roll out. Fry in hot lard: cut them in long strips and curl, before frying.

SOFT MOLASSES GINGER-BREAD.

Six cups full of flour, two of sugar, two of molasses, one of milk, two of butter; beat the sugar and butter together, to which add four eggs well beaten; then add one dessert spoonful of cloves, and three of good ginger, and the molasses and flour, till all is mixed; dissolve one teaspoonful of soda and three of cream of tartar,--each in half a cup full of milk, which mix in just before you put it in the oven. This cake will take at least an hour and a half to bake.

SPICED GINGER-BREAD.

To three pints of flour, and one pound of brown sugar, add three tablespoonsful of ginger, and one and a half of cloves mixed. Melt half a pound of butter in a quart of molasses; knead all up; roll in thin cakes, and bake in a quick oven.

A VERY GOOD GINGER-BREAD.

Mix well with a pound and a half of flour, a half tea-cup full of good ginger. Melt in a pint of molasses half a pound of butter; when the molasses is hot, pour it over the flour, stirring it well to keep it from becoming lumpy; let it stand till quite cold, then beat two eggs very light, and stir in with flour, enough to make a stiff dough. Roll out and bake.

LEMON CAKE.

Beat to a cream one cup full of butter, and two of white sugar; add three eggs well beaten, one lemon grated and a little juice; one teaspoonful of soda dissolved in a little milk, and three of cream of tartar dissolved in water. Put in, after these ingredients are well beaten, three cups full of flour: bake in tins an inch thick. Ice them.

QUEEN CAKE.

Cream, half a pound of butter, and the same of loaf sugar; beat very light four eggs; flour, a few currants, and put them in; stir in seven ounces of flour: mix well, and bake in small tins.

ALMOND CAKE.

Blanch a quarter of a pound of almonds, and rub them fine in a mortar with a little rose water; beat five eggs separately till very light; beat the sugar with the yolks of eggs; almonds with the whites of eggs, and a quarter of a pound of flour: bake an hour and a half in small tins.

MACAROONS.

Take half a pound of almonds, a few of them bitter; blanch them and pound in a mortar, with a little rose water; beat the whites of three eggs to a stiff froth, and add half a pound of white sugar, rolled very fine. Stir all together; drop on buttered paper, and bake in a slow oven, or on paper with grated rusk or bread; this will keep them from sticking to the paper. Some persons add a spoonful of rice flour.

GOOD JUMBLES.

Beat to cream one pound of sugar, and the same of butter. Beat six eggs separately, the yolks with the sugar and butter; add flour enough to roll out: season to your taste. Cut them in rings, and bake: sift sugar over them when they are hot.

COMMON JUMBLES.

Beat to a cream half a pound of butter, and the same of sugar; add four eggs, a little brandy and nutmeg; flour enough to roll out: bake in pans: cut them in round rings.

CRULLERS.

One cup full of butter, two cups full of sugar, one cup full of sour cream, four eggs, half a nutmeg, and a little cinnamon, half a teaspoonful of soda; flour enough to make a dough. Roll out, and fry in hot lard.

DOUGH NUTS.

Melt in a quart of boiling hot milk, a quarter of a pound of butter, into which beat flour enough to make a stiff dough, and one pound of brown sugar. When nearly cold, put in four eggs well beaten, and a tea-cup full of yeast. Let them rise, and when quite light, drop them with a spoon into boiling lard. Spices to your taste, and a little brandy.

MERANGUES.

Have a pound of fine white sugar, to which add the whites of twelve eggs beaten very stiff, and two tablespoonsful of rice flour. When well beaten, lay the mixture on thick white paper well buttered, or bread grated on it, to prevent the cakes sticking. Make the cakes in the shape of a half egg. When they are a light brown, and firm to the touch, take them out. Scoop out the middle, into which put preserves. Put them again in the oven to dry; when done, fasten two together with a little white of egg. Send to table on a fancy dish. For dessert, whipped cream is very excellent, in merangues.

COMPOSITION CAKE.

One pound of flour, one pound of sugar, the same of butter, seven eggs, half a pint of cream, and a gill of brandy, one tea-spoonful of soda and three of cream of tartar. Dissolve each separately and put in last. This cake will take an hour and three quarters to bake.

LOAF CAKE.

Two pounds of flour, one of sugar, half a pound of butter, one pint of yeast, eight eggs, one quart of milk; cream the sugar and butter together: add the raisins and spices after the first rising. This cake will take an hour and three quarters to bake.

SEED CAKE.

Three pints of sifted flour, one pound of brown sugar, one tablespoonful of caraway seed, mixed together. Then melt half a pound of butter, and pour it into as much cold milk as will make them soft enough to roll out. Three teaspoonsful of cream of tartar. Put in the flour before it is sifted. Dissolve one teaspoonful of soda in the milk: roll out; cut with a tumbler: bake in a quick oven.

JELLY CAKE.

Jelly cake is made of either cup or sponge cake, as preferred. Bake in round tin pans on buttered paper; the pans should be as large as a dinner plate, and the cakes a quarter of an inch in thickness, when baked. Spread jelly upon each cake; place one upon another, till you have four or five, and then ice it.

SPONGE CAKE.

Beat ten eggs separately, very light; mix the whites and yolks together; add a pound of loaf sugar; then put in half a pound of flour. Do not beat it after the flour goes in, as this will make it tough: season to your taste, with lemon or vanilla.

ANOTHER SPONGE CAKE.

One pint of flour, and one of sugar, half a tea-cup full of water; beat six eggs very light; put in the water before the whites of the eggs, and stir as little as possible after all the ingredients are in.

LADY FINGERS.

Beat to a stiff froth the whites of four eggs, and the yolks of four, with a pound of sugar. Mix with this two or three spoonsful of flour: season with rose water or lemon: bake on buttered paper.

ALBONNIE CAKE.

Put three teaspoonsful of cream of tartar into three pints of flour, and sift it; beat half a pound of butter to a cream, with two large cups full of sugar; add five eggs, well beaten, a teaspoonful of soda, dissolved in a small quantity of milk, and some caraway seed. Roll very thin: bake on tins.

CUP CAKE.

Beat to a cream half a tea-cup full of butter, and one and a half of sugar; add three eggs beaten very light, two cups full of flour, one teaspoonful of soda, and three teaspoonsful of cream of tartar. Dissolve each separately in a little milk; mix them just before putting them in the pan: bake an hour and a half.

KISSES.

Beat till very light the whites of four eggs; add one teaspoonful of flour, either wheat or rice: season with rose water or lemon: bake on buttered tins or paper.

RICE SPONGE CAKE.

Rice flour sponge cake, is made like flour sponge cake, only add a little more of the rice than you would of the wheat flour: bake in small tins. Ice them.

WAFERS.

Beat three eggs to a stiff froth; two cups full of flour, a small piece of butter, and milk enough to make a batter; add four tablespoonsful of sugar. Roll out thin as possible, and bake: roll them up while hot.

WHITE CAKE.

One pound and a quarter of butter, one and a half pounds of sugar, the whites of twenty eggs, two teaspoonsful of cream of tartar, and a third as much soda; dissolve each in a tablespoonful of cream; put in the cream of tartar the last; one and a half pounds of flour; season to your taste: an hour and a half will bake it.

CAROLINA CAKE.

Beat to a cream one cup full of butter, and two of sugar, three cups full of flour, the whites of eight eggs, half a cup full of sweet milk, one teaspoonful of cream of tartar, and the third of that quantity of soda; dissolve each separately in the milk; add them the last; season to your taste; bake an hour and a half.

BUNNS.

Beat to a cream half a pound of butter, and the same of sugar, four eggs, half a pound of currants, a glass of brandy, a pint of milk, flour enough to make a stiff batter; stir in a cup full of yeast. When light, bake in small pans, or in a large one, and cut them out in squares.

SASSAFRAS CAKE.

Beat to a cream half a pound of butter, and the same of sugar; whisk till very light six eggs; add them to the butter and sugar, with a glass of brandy, the peel and juice of a lemon; add flour enough to make a dough: roll out, and bake on tins.

WARWICK CAKE.

Beat to a cream two tea-cups full of sugar, and one of butter; add half a pound of currants floured, one glass of rose water, and six eggs beaten separately; dissolve one teaspoonful of soda, and three of cream of tartar in a little cream; and add, just before putting the cake in the pan, flour enough to make a stiff batter.

POUND CAKE.

Beat to a cream one pound of butter, with one pound of sugar; separate ten eggs, and beat them very light; have a pound of flour sifted; add the eggs and flour alternately; beat till the cake looks light just before going in the pan; put in a glass of brandy, rose water or lemon peel, or anything you prefer. This cake will take an hour and three quarters to bake.

PLUM OR FRUIT CAKE.

Fruit cake is made as the above; with the addition of a pound of currants, a pound of raisins, and half a pound of citron; flour the currants, raisins, and citron before putting them in. Raisins should always be seeded.

A VERY CHEAP CAKE.

One tin cup full of flour, with two teaspoonsful of cream of tartar sifted with the flour; a piece of butter the size of an egg, half a cup full of sugar rubbed in the butter, and half of a teaspoonful of soda; dissolve in a small cup full of milk; bake in a pound cake form.

RUSKS.

Take a pint of milk, a quarter of a pound of butter; warm the butter in the milk with half a tea-cup full of sugar; stir in enough flour to make a very soft dough; beat three eggs very light, and add; lastly, put in a tea-cup full of yeast; do not beat it or any cake after the yeast goes in; set it in a warm place to rise; when light add more flour by stirring it in, but do not beat it; let it rise again; flour your board, and pour out your dough; cut in cakes, and put in pans; handle as little as possible, and do not put any more flour to them; set them to rise again, and as soon as light, bake.

TO MAKE COCOA-NUT CAKE.

To two whites of egg, take one cocoa-nut; after it has been peeled and grated, sugar to the taste; make them high in middle, and bake a few minutes.

COCOA-NUT AND ALMOND CAKE.

Blanch half a pound of almonds, and pound them in a mortar, with a little rose water, to prevent them oiling; add an equal quantity of grated cocoa-nut, three whites of eggs beaten to a froth, and sugar to the taste; bake ten minutes.

LADY CAKE.

Beat to a stiff froth the whites of ten eggs, add one pound of loaf sugar, blanch half a pound of almonds, and pound them very well with some rose water; beat to a cream a quarter of a pound of butter, then add the sugar; stir in alternately with half a pound of flour, the eggs and the almonds; bake one hour and a half.

SMALL ALMOND CAKE.

Blanch and pound, with rose water, a quarter of a pound of almonds; beat very stiff the whites of four eggs; add three tablespoonsful of rice-flour, and sugar to the taste; bake in fancy shapes on buttered paper, in a slow oven, ten minutes.

DROP CAKE.

Beat to a cream half a pound of butter, and a quarter of a pound of loaf sugar; three eggs and the third of a cup of cream, half a pound of flour, rose water to the taste; drop them in buttered pans, and bake fifteen minutes. If preferred, they can be seasoned with chocolate.

FEDERAL CAKE.

Two pounds of flour, one pound of sugar, three quarters of butter, four eggs, the juice of one lemon, three teaspoonsful of cream of tartar, sifted with the flour, one of soda; dissolve in milk enough to make a dough; cut the cakes in the shape of a diamond.

HARD GINGERBREAD.

One and a half pounds of flour, half a pound of butter, half a pound of sugar, a pint of molasses, a tea-cup full of ginger, a tablespoonful of ground orange peel, and cloves; roll them very thin, and bake.

BUTTER DROPS.

One quarter of a pound of butter, one pound of flour, two spoonsful of rose water, three eggs, well beaten, a little nutmeg; dissolve a small lump of pearlash in a little milk, and stir in just before baking; drop them on tins, and bake.

OHIO CAKES.

One and three-quarters of a pound of flour, three-quarters of a pound of sugar, four eggs, five tablespoonsful of thick cream, and a teaspoonful of soda; spice to your taste. Roll them about a quarter of an inch thick, and bake.

SUGAR CAKES.

Three pounds of flour, and half a pound of sugar, thirteen ounces of butter, and a teaspoonful of soda dissolved in half a pint of water; rub the butter in the flour; mix the sugar and water, then knead all well together; roll thin, and bake.

ANOTHER COCOA-NUT CAKE.

One pound of cocoa-nut, one pound of flour, three quarters of a pound of sugar, half a pound of butter, six eggs, well beaten; mix all together, and bake.

NEW YORK COOKIES.

Two pounds flour, one of sugar, one quarter of a pound of butter, a large cup full of milk, a teaspoonful of soda, two of cream of tartar, two tablespoonsful of caraway seeds; roll them, and bake on tins.

DIAMOND CAKES.

Beat to a cream half a pound of butter, and the same of sugar; add four eggs, well beaten, half a pound of flour, and the same of currants, washed and dried, and well floured, to keep them from sinking, a small teaspoonful of soda, and two of cream of tartar dissolved separately in milk; bake them in small pans, diamond shape.

A SPANISH CAKE.

Beat to a cream half a pound of butter; with the same quantity of sugar, four eggs, well beaten, a quarter of a pound of currants, a glass of wine and brandy mixed, two tablespoonsful of rose water, and half a pound of prepared flour, (which can be bought at any grocery store in the city;) bake in small tin pans, any shape preferred. Ice them.

A. P. S.

Beat to a cream half a pound of butter, with same of sugar, a few caraway seed, three eggs, rose water, and nutmeg, and flour enough to make a dough; roll out thin, and bake.

SPANISH BUNNS.

Three quarters of a pound of flour, a pint of good milk or cream, three eggs, two tablespoonsful of rose water, half a nutmeg, half a pound of butter, and the same of sugar; warm the butter in the milk; when milk warm, stir in the flour and eggs; then beat in the sugar, a little at a time, and some currants; put in the yeast, and set it to rise in square tin pans; when very light, bake for fifteen or twenty minutes.

SCOTCH CAKES.

Beat to a cream half a pound of butter, and three quarters of a pound of sugar, a tablespoonful of caraway seed, one tablespoonful of rose water or essence of lemon, a pound of flour, and five eggs, beaten very light; roll half an inch thick, stick them with a fork, and bake.

A GOOD SMALL CAKE.

Beat to a cream three quarters of a pound of butter, and the same of sugar; whisk three eggs very light; season with rose water; add flour enough to roll out; cut them half an inch thick, and bake.

CREAM CAKE.

One and a half cups full of butter, two of sugar, four eggs, one cup full of sour cream, into which dissolve one teaspoonful of soda, four cups full of flour; season as you like; beat very light, and bake.

LEMON DROP CAKES.

Grate the rinds of six lemons; add six heaping tablespoonsful of the best white sugar and two of flour; work all well together; beat very light the whites of two eggs; drop the mixture from a spoon on buttered paper. When cold, take them off very carefully with a knife.

ORNAMENTAL ICING FOR CAKES.

Put the icing on any way you prefer with a syringe, which must be kept for the purpose. It is better to put it on plain first, and then ornament it.

POTATO PUFFS.

Take a pint bowl of white potatoes, mashed as fine as possible; then add two eggs and one tablespoonful of flour; drop them from a spoon into hot lard, and fry: when done, sprinkle sugar over them.

SAVOY CAKES.

Separate twelve eggs, and beat them very light; add a pound of the best loaf sugar; stir in three quarters of a pound of flour, essence of lemon, or rose water to the taste; do not beat it after the flour goes in, as this will make it tough: bake in small tin pans in a quick oven.

COCOA-NUT POUND CAKE.

Beat to a cream a quarter of a pound of butter and half a pound of the best white sugar; add four tablespoonsful of cream, one tablespoonful of the essence of lemon, one of flour, and three eggs; beat till very light: then grate the white meat of a cocoa-nut; stir it lightly, and bake in tin pans. Some persons omit the flour.

ALMOND POUND CAKE.

Blanch the almonds by throwing them into boiling water: take them out; drain and pound them in a mortar with a little rose water, and proceed as for cocoa-nut pound cake. Ice them, if preferred.

EVERY DAY CAKE.

Beat to a cream half a pound of butter, and the same of sugar, some grated nutmeg and rose water, two eggs well beaten; stir in a pound of flour: roll out, and bake.

COMMON RUSK.

One cup full of butter, the same of sugar, one pint of milk, flour enough to make a batter; beat it well, and then put in a cup full of yeast; (but never beat any cake after the yeast goes in;) when very light, add more flour; make into cakes, and set them to rise; as soon as they are light, bake them.

A VERY CHEAP AND GOOD CAKE.

One cup full of lard, two of molasses, two of sour milk, one egg, three tablespoonsful of cinnamon, half a nutmeg, essence of lemon, and flour enough to make a thick batter; beat a great deal, and bake in a tin pan, one hour and a half or two hours.

HOME-MADE POUND CAKE.

One pound of patent flour, one of pulverized sugar, one cup full of butter, one of milk, and four eggs; bake in a quick oven: if it gets too brown, put paper over the top.

A VERY GOOD HOME-MADE GINGER-BREAD.

One pint of molasses, one tea-cup full of sugar, three quarters of a pound of butter and lard mixed. Spices,--one tablespoonful of good ginger, three of cinnamon, a whole nutmeg, a teaspoonful of cloves. Roll out thin, and bake in a quick oven.

CINNAMON CAKE.

Take one pint of risen dough; work into it one cup full of butter, and two of sugar, one tablespoonful of cinnamon; set it in a dripping pan, and pour over it a little melted butter and some cinnamon; set it to rise, and when light, add more cinnamon, and butter, and bake. Cut them in square cakes.

PRESERVES.

A porcelain kettle is the best for preserves. Have a ladle with a long handle, and pierced with holes. The sugar should be the best loaf sugar. All soft fruit should be done gently, and not allowed to remain longer than half an hour after it begins to cook, till it is laid on dishes. This makes the fruit more firm.

TO PRESERVE CLING-STONE PEACHES.

Get the finest cling-stone peaches; take out the stone without disfiguring them; lay them after they are pared in half of their weight of sugar, allowing a pound of sugar to a pound of peaches; let them remain two hours: then put both sugar and peaches in the kettle together; let them boil till clear, skimming them frequently. Have some of the kernels cracked, and preserve them with the peaches.

TO PRESERVE PEACHES IN BRANDY.

The heath cling-stone are the best for this purpose. Half a pound of sugar to a pound of peaches. Throw into boiling pearl-ash water for a moment: then take them out and rub the skin off with a coarse towel, and throw them into cold water; make a syrup with as little water as possible; put in the peaches to boil, until they begin to look clear; then take up the peaches, and let the syrup boil ten minutes longer, mixing equal quantities of the syrup and the best white brandy. Put the peaches in jars: pour over the syrup, and seal them.

PEACH MARMALADE.

Take free-stone peaches; pare and slice them, allowing half a pound of sugar to one of the peaches. Sprinkle the sugar over them and let them stand two hours: then put them down to cook. Stir and mash them; let them cook gently, till they are a transparent pulp; then take it off, put into jars, and seal them.

QUINCES.

Take fine large quinces; pare and core them; cut them round half an inch thick; then put them in the preserving kettle with the skins and cores, with water enough to cover them; let them boil till they look clear: take them up; strain the juice; put it back again into the kettle with the sugar, allowing three quarters of a pound to a pound of quinces: let the syrup boil slowly; skim it, and put it in the quinces for twenty minutes.

QUINCE JELLY.

Put down the quinces, after mashing and quartering them, in sufficient water to cover them; let them boil slowly more than half a day: then strain the juice, and add a pound of sugar to a pint of the juice. Let it boil till it jellies.

QUINCE MARMALADE.

Boil your quinces till soft: when cool, pass them through a cullender; add half a pound of sugar to a pint of the pulp; let it boil till it will jelly.

PEARS.

Leave the stems on, and stick a clove in the blossom end, after paring them; make a syrup of a pint of water to half a pound of sugar; skim it, and put in the pears: let them boil till clear.

TO PRESERVE GREEN TOMATOES.

Gather those that look clear, not very large; put them down to boil with plenty of water. Throw this water off; then add more water and some green ginger; let this boil till the water tastes of the ginger very strong: allow three quarters of a pound of sugar to a quart of juice; make a syrup and put in the tomatoes; let them boil till clear. The syrup, when boiled down, will make a nice jelly.

TO PRESERVE CITRON MELON.

Pare the melon, and cut it in any shape you fancy; put it down to boil in a strong ginger water; after it has boiled ten minutes take it up; make a syrup, allowing a pound of sugar to a quart of the water; add slices of lemon; cut them; put in your citron: when clear, it is done.

SPICED PEACHES.

To nine pounds of peaches, take three pounds of sugar, and one pint of vinegar; make a syrup; then put in the fruit. Soft free-stone peaches are the best; let them boil ten minutes.

PLUMS.

Plums are prepared in the same way as peaches, also cantelopes before they are ripe; add cloves, mace and allspice, to the taste: make the syrup; put in the plums, and let boil ten minutes; or pour the boiling vinegar and spices over the plums.

BLACKBERRY FLUMMERY.

Put the blackberries down to stew, with sugar to the taste; thicken with a little flour; keep stirring till it is done, which will be in ten minutes. This is sometimes called blackberry mush.

CURRANT JELLY.

Wash the currants; then spread them on a dish in the sun to dry; then put them in a stone crock, and set the crock in boiling water till the currants are soft; then strain them through a flannel bag or a hair sieve; press all the juice out; allow a pound of the best loaf sugar to a pint of the juice; boil twenty minutes, not longer. Another way is to pour the boiling juice on the sugar: this makes much prettier jelly, but not so rich.

APPLE JELLY.

Cut up some fine pippin apples; do not pare them; let them boil till quite tender: then strain the juice and put it down with sugar, allowing three quarters of a pound to a pint of juice; put in while boiling, some lemon peel: when the jelly is done, which will be as soon as it is thick, take out the lemon peel. Put the jelly in half-pint tumblers.

GREEN GRAPE JELLY.

Put the grapes on to boil with a little water; mash them, and when the juice is well out, strain it; add a pint of juice to a pound of sugar; boil until it jellies.

MORELLA CHERRIES OR CARNATION.

Allow one pound of sugar to a pound of cherries; take out the stones with a quill; boil the juice and the sugar; skim it well, and then put in the fruit: when clear, they are done.

RASPBERRY JAM.

Allow a pound of sugar to a pound of fruit; stir it well, and when it is a thick jelly, it is done.

TO PRESERVE STRAWBERRIES.

The medium size are the best and the firmest; allow a pound of sugar to a quart of the fruit; sprinkle them with sugar for a couple of hours; then put all into the kettle together; skim it well, and let them boil twenty minutes; be very careful not to mash them.

MAGNUM BONUM PLUMS.

Stick them with a large needle; make a syrup of a pound of the fruit to three quarters of sugar; then put in the fruit; let them boil slowly till they clear.

STRAWBERRY JAM.

Strawberry jam is made in the same manner as raspberry jam.

PINE APPLES.

Grate them; allow a pound of sugar to a pint of the fruit; after it has been grated, half an hour will cook it sufficiently.

APRICOTS.

Scald and wipe them dry; a pound of fruit to a pound of sugar; water sufficient to make a syrup; boil and take off the skum; put in the apricots: boil slowly till the fruit is clear.

GREEN GAGE PLUMS.

Take a pound of sugar to a pint of the fruit; scald the plums and wipe them; pierce them with a needle; put very little water to the sugar; when the syrup boils, put in the plums. Have a slow fire, and let them boil till they are clear; take out the plums, and spread them on dishes to cool; put the syrup in a tureen, and set all away till perfectly cold. Then put some of the plums in half pint tumblers, nearly filling them full of the syrup, which will be very rich; pour on the top of each tumbler a dessert spoonful of good brandy. Cut a round piece of white paper the size of the top of the tumbler; soak it in brandy, and lay it on top; then cover it tight by pasting paper over. Preserves properly done and put up in this way will be as good at the end of three years as the first. Glass tumblers are excellent for putting up jelly and preserves. Prune plums, egg plums, and the common blue plums may all be done in the same way.

WATER MELON RINDS.

The rinds are cut in various fancy forms; make a strong salt and water; put them in with cabbage leaves as for greening; keep them near the fire, turning them very often, till they become yellow; have a kettle of alum water ready; wash the rinds, and put them in the kettle with cabbage leaves over and under them and between every layer; put the kettle on the fire; do not let them come to a boil, but keep them scalding over two hours; when they are green, put them in cold water for three days; change the water several times. Some persons make two syrups; but one will be sufficient, by making a syrup of a pound and a quarter of sugar to one of melon; drop in some ginger; boil twenty-five minutes.

PINE APPLE PRESERVES.

Pack the pine apple, after it is peeled and cut into slices, in a jar with a layer of sugar on every layer of the fruit; set the jar for fifteen minutes in a kettle of boiling water; cover it tight, and keep it in a dry place.

TO PRESERVE CRAB APPLES.

Make a syrup of a pound of sugar for a pound of fruit; put in the apples after skimming the syrup; let them boil till they are clear. Some persons make a second syrup, and keep the first for cordial.

TO DRY PEACHES LIKE FIGS.

Pare and cut the peaches in slices; make a syrup of half a pound of sugar to one of fruit; put the peaches in and let them scald; then take them out, put them on a flat dish, and set the syrup away; next day repeat the process; then put them in the oven, after the bread comes out, on a flat dish; do this till they are dry; pack them in jars, sprinkling sugar over each layer. The syrup will make cordial.

TO PRESERVE LIMES.

Get the limes green; take out all the inside very carefully with a pen-knife, then lay them for twenty-four hours in salt and water; take them out, wash and scald them till all of the salt is out; make a syrup with three quarters of a pound of sugar to a pound of limes; skim it, and put in the fruit; let them boil till clear. It is better to boil the limes in water for twenty minutes before they go in the syrup.

Pickles.

The vinegar for pickling should be the best kind of cider vinegar.

MANGOES.

Have the melons of a good size, solid, but not large; put them in a crock, and pour over them salt and water, boiling hot; let them remain for three days; take them out of the pickle, cut a hole in the side, scrape out the inside; make a dressing of the following articles; some cucumbers cut fine, some cabbage, onions, horse-radish, race ginger, mustard seed, mace, and cloves; mix all well together and fill the mangoes; sew up the mangoes, put the top on, lay them in a jar, and pour over them boiling vinegar. They will be fit for use in three months.

TO PICKLE ONIONS.

The small white onions are the best; pour boiling salt and water over them, and let them stand till cold; repeat this several times; then put them in a jar and pour boiling vinegar over them; cover tight, and put them away for three weeks, when they are fit to use.

TO PICKLE CUCUMBERS.

Gather the small cucumbers; put in brine for a day and night; then pour off the water, put them in jars, and pour boiling vinegar over them, with whole ears of pepper and allspice if you like.

Gherkins, radish pods, and beans may be pickled according to the above receipt.

TO PICKLE NASTURTIONS.

Nasturtions should be young: pour boiling salt and water over them; let them stand till cold; pour it off and repeat it; let it stand two days, then pour off the water; add cold vinegar with a little mace.

TO PICKLE TOMATOES.

Have ripe tomatoes; the small ones are the best; put them in a jar, with salt over each layer; next day take them out, and wipe them off; wash the jar; wipe it perfectly dry; put them in again in the same manner; let them stand another day; then drain and wipe them; put them in a clean jar with mustard seed, cloves, and whole grains of pepper; and if preferred some onions sliced; pour cold vinegar over them, and put them away.

TO PICKLE PEPPERS.

Get some good green peppers; cut a hole at the top, and take out the seed; lay them in salt and water for two days; then wash them; fill them with cabbage, horse-radish, mustard seed, and onions, all chopped fine with pepper and cloves. Boil the vinegar and pour over them.

TO PICKLE BUTTER NUTS.