Puddings and Pies.[edit | edit source]
Oatmeal Gruel.
Boil a handful of raisins in a pint of water for ten minutes. Mix 2 tablespoonsful of good oatmeal with a little cold water, and pour it into saucepan, and boil fif- teen or twenty minutes. Salt a little, and sweeten to taste.
Arrow-root.
Mix 2 tablespoonsful of arrow-root (Bermuda is the best) in a little water to a paste. Add a little lemon or orange peel to a pint of boiling water, and stir in the arrowroot while boiling. Cook it till clear, and season with nutmeg and sugar to taste, and wine, if desired. Half milk and half water, or all milk, may be used instead of water.
Tapioca.
Cover 3 tablespoonsful of tapioca with water, and soak it two or three hours. Add a little water to it, and boil till clear. Sweeten to taste, and eat alone or with cream.
Tapioca Jelly.
Walsh thoroughly 2 tablespoonful of tapioca; pour over it a pint of water, and soak for three hours. Place it then over a slow fire and simmer till quite clear. If too thick, add a little boiling water. Sweeten with white sugar, and flavor with a little wine.
Apple Tapioca.
Pare, core, and quarter 8 apples, take 1/2 tablespoon- ful tapioca which has been all night soaking in water; add 1/2 teacupful white sugar, and a little nutmeg or cinnamon. Put the tapioca into a stewpan to simmer 10 minutes; then add The apples, and simmer ten minutes more. When cold it will form a jelly around the apples.
To make Dr. Kitchener's Pudding.
Beat up the yolks and whites of 3 eggs, strain them through a sieve, and gradually add to them about a quar- ter of a pint of milk. Stir these well together. Mix in a mortar 2 ounces of moist sugar and as much grated nut- meg as will lie on a six pence; stir these into the eggs and milk; then put in 4 ounces of flour, and beat it into a smooth batter; stir in, gradually, 8 ounces of very fine chopped suet and 3 ounces of bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into the pot. Put it into an earthenware mould that is well buttered, and tie a pudding-cloth over it.
Nottingham Pudding.
Peel 6 good apples; take out the cores with the point of a small knife, tent be sure to leave the apples whole, fill up where the core was taken from with sugar, place them in a pie-dish, and pour over them a nice light batter, pre- pared as for batter pudding, and bake them an hour in a moderate oven.
To make Yorkshire Pudding.
This nice dish is usually baked under meat, and is thus made. Beat 4 large spoonful of flour, 2 eggs, and a little salt for fifteen minutes, put to them 3 pints of milk, and mix them well together: then butter a dripping-pan, and set it under beef, mutton, or veal, while roasting. When it is brown, cut it into square pieces, and turn it over, and, when the under side is browned also, send it to the table on a dish.
Dutch Pudding.
Cut a round piece out of the bottom of a Dutch loaf, and put that and the piece that was cut out into a quart of cold new milk, in the evening, and let it stand all night. If the milk is all soaked up by the morning, add some more. Put the piece in the bottom again, tic the loaf up in a cloth, and boil it an hour. Eat it with sugar, or with melted butter, white wine, and sugar sauce.
To make a Dish of Frumenty.
Boil an approved quantity of wheat; when soft, pour off the water, and keep it for use as it is wanted. The method of using it is to put milk to make it of an agreeable thick- ness; then, warming it, adding some sugar and nutmeg.
To make a Windsor Pudding.
Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon. Add to these half a pound of chopped apples, half a pound of currants, clean washed and dried, half a pound of jar raisins, stoned and chopped, a glass of rich sweet wine, and 5 eggs, beaten with a little salt. Mix all thoroughly together, and boil it in a basin or mould for three hours. Sift fine sugar over it when sent to table, and pour whitewine sauce into the dish.
A Cheshire Pudding.
Make a crust as for a fruit pudding, roll it out to four- teen or fifteen inches in length and eight or sine in width; spread with raspberry jam or any other preserve of a similar kind, and roll it up in the manner of a collared eel. Wrap a cloth round it two or three times, and tie it tight at each end. Two hours and a quarter will boil it.
To make a Plain Pudding.
Weigh three-quarters of a pound of any odd scraps of bread, whether crust or crumb, cut them small, and pour on them a pint and a half of boiling water to soak them well. Let it stand till the water is cool, then press it out, and mash the bread smooth with the back of a spoon. Add to it a teaspoonful of beaten ginger, some moist sugar, and threequarters of a pound of currants. Mix all well together, and lay it in a pan well buttered. Flatten it down with a spoon, and lay some pieces of batter on the top. Bake it in a moderate oven, and serve it hot. When cold it will turn out of the pan, and eat like good plain cheesecakes.
Transparent Pudding.
Beat up 8 eggs, put them in a stew-pan with half a pound of sugar, the same of butter, and some grated nutmeg, and set it on the fire, stirring it till it thickens; then pour it into a basin to cool. Set a rich paste round the edge of your dish, pour in your pudding, and bake it in a mod- erate oven. A delicious and elegant article.
A Potato Rice Pudding.
Wash a quarter of a pound of whole rice; dry it in a cloth and beat it to a powder. Set it upon the fire with a pint and a half of new milk, till it thickens, but do not let it boil. Pour it out, and let it stand to cool. Add to it some cinnamon, nutmeg, and mace, pounded; sugar to the taste; half a pound of suet shred very small, and 8 eggs well beaten with some salt. Put to it either half a pound of currants, clean washed and dried by the fire, or some candied lemon, citron, or orange peel. Bake it half an hour with a puff cruet under it.
Swiss Pudding.
Butter your dish; lay in it a layer of bread crumbs, grated very fine; then boil 4 or 5 apples very tender, add a lit- tle butter nutmeg, and fine sifted sugar. Mix all up to- gether, and lay on the bread-crumbs, then another layer of the crumbs; then add pieces of fresh better on the top, and bake in a slow oven for a quarter of an hour, until it becomes a delicate brown. It may be eaten hot or cold.
Carrot Pudding.
Take 1/4 peck of carrots, boil and mash them well; then add 1/2 pound flour, 1/2 pound currants, 1/2 pound raisins, 1/2 pound suet chopped fine, 1/2 cup of sugar, 2 tablespoonful of cinnamon, 1 tea" spoonful of allspice. Boil four hours, and serve hot with sauce flavored with Madeira wine.
Plain Rice Pudding.
One quart of milk, 1/2 a teacupful of rice, 2 teaspoons- ful of sugar, 1/2 of a nutmeg, grated; a small piece of butter, size of hickory-nut. Pick and wash the rice; add all the ingredients. Stir all well together, and put in a slack oven one and half to two hours. When done pour it in a puddingdish, and serve when cold. If baked in an oven, take off the brown skin before it is poured in the pudding-dish, and replace it on the Sop of the pudding as before.
Indian Pone.
Put on one quart of water in a pot, as soon as it boils stir in as much Indian meal as will make a very thin batter. Beat it frequently while it is boiling, which will require ten minutes; then take it off, pour it in a pan, and add one ounce of butter, and salt to taste. When the batter is luke-warm stir in as much Indian meal as will make it quite thick. Set it away to rise in the evening; in the morning make it out in small cakes, butter your tins and bake in a moderate oven. Or the more common way is to butter pans, fill them three parts full, and bake them. This cake requires no yeast.
Blackberry Mush.
Put your fruit in a preserving kettle, mash it to a pulp, with sugar enough to make it quite sweet. Set it over the fire, and, as soon as it begins to simmer, stir in very gradually two teaspoonsful of your to a quart of fruit. It should be stirred all the time it is boiling. Serve it either warm or cold, with cream. Raspberries may be cooked in the same way.
Potato Pudding.
Take 5 potatoes, boil, and mash there through a colander, with a little salt and 1 teacupful of milk or cream; 1/4 pound of butter, 1/2 pound of sugar, beaten to a cream. Beat 4 eggs, and stir them with the latter; then add the mashed potatoes when cool. Season with 1 tablespoon- ful of brandy and 1 nutmeg, grated, with a little cinna- mon, Bake in a quick oven.
Bread Pudding.
Take a pint measure of bread broken small or crumbed; boil a quart of milk, with a little salt and pour it over the bread; cover and let the bread swell till it can be mashed smooth. Beat 4 eggs and stir into it, with 4 tablespoonsful of flour. Sprinkle a bag inside with flour, pour in the pudding, tie loosely, and boil one hour.
To make Oldbury Pudding.
Beat 4 eggs well, have ready a pint basin floured and but- tered, pour in the eggs and fill it up with new milk pre- viously boiled, and when cold beat them together, put a white paper over the basin, cover with a cloth, and boil it twenty minutes. Send it up with wine and butter sauce.
Quince Pudding.
Scald the quinces tender, pare them thin, serape off the pulp, mix with sugar very sweet, and add a little ginger and cinnamon. To a pint of cream put three or four yolks of eggs, and stir it into the quinces till they are of a good thickness. Butter the dish, pour it in, and bake it.
To make Raspberry Dumplings.
Make a puff paste, and roll it out. Spread raspberry jam, and make it into dumplings. Boil them an hour, pour melted butter into a dish, and strew grated sugar over it.
To make Raspberry and Cream Tarts.
Roll out thin puff paste, lay it in a patty-pan; put in rasp- berries, and strew fine sugar over them. Put on a lid, and when baked, out it open, and put in 1/2 a pint of cream, the yolks of 2 eggs well beaten, and a little sugar.
To make Paste for Tarts.
Put an ounce of loaf sugar, beat and sifted, to 1 pound of fine flour. Make it into a stiff paste, with a gill of boiling cream, and 3 ounces of butter. Work it well, and roll it very thin.
Pie Crust.
Sift a pound and a half of flour, and take out a quarter for rolling cut in it a quarter of a pound of lard, mixed with water and roll it out; cut half a pound of butter, and put it in at two rollings with the flour that was left out. For making the bottom crust of pies, put half a pound of lard into a pound of flour, with a little salt, mix it stiff, and grease the plates before you make pies; always make your paste in a cold place and bake it soon. Some per- sons prefer mixing crust with milk instead of water.
To make a good Paste for Large Pies.
Put to a peck of flour 3 eggs, then put in half a pound of suet and a pound and a half of butter. Work it up well and roll it out. Another method.- Take a peek of flour, and 6 pounds of butter, boiled in a gallon of water, then skim it off into the flour, with as little of the liquor as possible. Work it up well into a paste, pull it into pieces till gold, then make it into the desired form.
Puff Paste.
Sift a pound of flour. Divide 1 pound of butter into four parts, cut one part of the butter into the flour with a knife; make it into dough with water, roll it, and flake it with part of the butter. Do this again and again till it is all in. This will make enough crust for at least ten puffs. Bake with a quick heat, for ten or fifteen minutes.
To make a Puff Paste.
Take a quarter of peck of flour, and rub it into a pound of better very fine. Make it up into a light paste with cold water just stiff enough to work it up. Then lay it out about as thick as a silver dollar; put a layer of butter all over, then sprinkle on a little flour, double it up, and roll it out again. Double and roll it with layers of butter three times, and it will be fit for use.
Mince Pies, not very rich.
Take 4 pounds of beef after it teas been boiled and chopped, 1 pound of suet, 2 pounds of sugar, 2 pounds of raisins, and 4 pounds of chopped apples, mix these together with a pint of wine and eider, to make it thin enough; season to your taste with mace, nutmeg, and orange-peel; if it is not sweet enough, put in more sugar. Warm the pies before they are eaten. Where persons are not fond of suet, put batter instead, and stew the apples instead of so much cider.
To make a Short Crust.
Put 6 ounces of butter to 8 ounces of flour, and work them well together; then mix it up with as little water as possible, so as to have it a stiffish paste; then roll it out thin for use.
Lemon Pudding.
Cut off the rind of 3 lemons, boil them tender' pound them in a mortar, and mix them with a quarter of a pound of Naples biscuits boiled up in a quart of milk or cream; beat up 12 yolks and 6 whites of eggs. Melt a quarter of a pound of fresh butter, and put in half a pound of sugar, and a little orange-flower water. Mix all well together, stir it over the fire till thick, and squeeze in the juice of half a lemon. Put puff paste round the dish, then pour in the pudding, cut candied sweetmeats, and straw over, and bake it for three quarters of an hour.
Batter Pudding.
Take 6 ounces of fine flour, a little salt and 3 eggs, beat up well with a little milk, added by degrees till the batter is quite smooth, make it the thickness of cream, put into a buttered piedish and bake three-quarters of an hour, or into a buttered and floured basin tied over tight with a cloth, boil one and a half or two hours.
Newmarket Pudding.
Put on to boil a pint of good milk, with half a lemon peel, a little cinnamon boil gently for five or ten minutes, sweeten with loaf sugar, break the yolks of 5 and the whites of 3 eggs into a basin, beat them well, and add the milk, beat all well together, and strain through a fine hair sieve, have some bread and butter cut very thin, lay a layer of it in a piedish, and then a layer of currants, and so on till the dish is nearly full, then pour the cus- tard over it, and bake half an hour.
Newcastle, or Cabinet Pudding,
Butter a half melon mould, or quart-basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter, etc., as in the above, and steam it an hour and a half.
Vermicelli Pudding.
Boil a pint of milk, with lemon peel and cinnamon, sweeten with loaf sugar, strain through a sieve, and add a quarter of a pound of vermicelli, boil ten minutes, then put in the yolks of 5 and the whites of 3 eggs, mix well together, and steam it one hour and a quarter; the same may be baked half an hour.
Bread Pudding.
Make a pint of bread-crumbs, put them into stewpan with as much milk as will cover them, the peel of a lemon, and a little nutmeg, grated; a small piece of cin- namon; boil about ten minutes; sweeten with powdered loaf sugar, take out the cinnamon, and put in 4 eggs; beat all well together, and bake half an hour, or boil rather more than an hour.
Suet Pudding.
Suet, quarter of a pound; flour, 3 tablespoonfuls; eggs, 2; and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rolling-pin so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put into boiling water, and boil an hour and a quarter.
Custard Pudding.
Boil a pint of milk, and a quarter of a pint of good cream; thicken with flour and water, made perfectly smooth, till it is stiff enough to bear an egg on it; break in the yolks of 5 eggs, sweeten with powdered loaf sugar, grate in a little nutmeg and the peel of a lemon; add half a glass of good brandy, then whip the whites of the 5 eggs till quite stiff, and mix gently all together; line a piedish with good puff paste, and bake half an hour. Ground rice, potato flour, panada, and all puddings made from powders, are, or may be, prepared in the same way.
Boiled Custards.
Put a quart of new milk into a stewpan, with the peel of a lemon cut very thin, a little grated nutmeg, a small stick of cinnamon; set it over a quick fire, but be careful it does not boil over. When it boils, set it beside the fire, and simmer ten minutes, break the yolks of 8, and the whites of 4 eggs into a basin, beat them well, then pour in the milk a little at a time, stirring it as quickly as possible to prevent the eggs curdling, set it on the fire again, and stir well with
a wooden spoon.
Let it have just one boil; pass it through a fine sieve; when cold, add a little brandy, or white wine, as may be most agreeable to palate; serve up in glasses, or cups.
Pumpkin Pudding.
Two and a half pounds of pumpkin, 6 ounces of but- ter, 6 eggs, 1 tablespoonful of wine, 2 tablespoonsful of brandy, sugar to taste, 1 teaspoonfull of cinnamon and half a teaspoonful of ginger. Cut the pumpkin in slices, pare it, take out the seeds and soft parts; out it into small pieces, and stew it in very little water, until it becomes tender; then press it in a colander until quite dry; turn it out in a pan, put in the butter and a little salt, mash it very fine. When cool, whisk the eggs until thick and stir in; then add sugar to taste, with the brandy, wine, and spice. This is sufficient for three or four puddings. Line your plates with paste, and bake in a quick oven.
Boiled Pudding.
One quart of milk, 5 eggs, 12 large tablespoonsful of flour. Whisk the eggs very light, then put in the flour; add a little of the milk, and beat the whole perfectly smooth. Then pour in the remainder of the milk and enough salt, just to taste. Rinse your pudding-bag in cold water and flour it well inside. Pour in the mixture and allow a va- cancy of from two to three inches at the top of the bag, as the pudding will swell as soon as it begins to boil. Be careful to tie the bag tight, and put it immediately in a large kettle of boiling water. Let it boil for two hours. As soon as it is taken out of the kettle, dip it for an instant into a pan of cold water. This prevents the pudding from adhering to the bag. Serve it immediately, as it would spoil by standing. It may be eaten with wine sauce, or any other sauce which may be preferred.
Indian Meal Pudding.
One quart of milk, 4 tablespoonfuls of very fine Indian meal, 3 ounces of butter, 5 eggs, 1/4 of a pound of sugar, a little salt, half a gill of brandy, half a grated nutmeg, a little cinnamon. Boil the milk and stir in the meal as if for mush.
Let it boil fifteen minutes, and beat it perfectly smooth. Add the salt and butter while it is hot. As soon as it be- comes cool stir in the eggs, which have been beaten very thick, and then the other ingredients. If the quarter of a pound of sugar does not make the mixture sufficiently sweet, more may be added. Bake in a light paste like other puddings.
Rhubarb Pies.
Take off the skin from the stalks, cut them into small pieces; wash and put them to stew with no more wa- ter than that which adheres to them; when done, mash them fine and put in a small piece of butter, and when cool sweeten to taste and add a little nutmeg. Line your plates with paste, put in the filling, and bake in a quick oven. When done sift white sugar over.
Apple Dumplings.
Pare and core large tart apples. An apple-corer is better than a knife to cut out the seeds, as it does not divide the apple. Make a paste of 1 pound of flour and 1/2 pound of butter; cover the apples with the paste, tie them in cloth, but do not squeeze them tightly. Tender apples will boil in three-quarters of an hour. Send to the table hot. Eat with butter and molasses, or sugar and cream.
Pancakes.
One pound of flour, 3 eggs beaten very light, as much milk as will make it as thick as cream, a little salt. Add the eggs to the flour with the milk; salt to taste. Stir all well together until perfectly smooth. Put in the pan a piece of lard about the size of a chestnut, as soon as it is hot put in two table-spoonsful of the batter, and move the pan about to cause the batter to spread. When done on one side turn it over. Serve them hot with any sauce you please.
Fritters.
One pound and a quarter of flour, 3 half pints of milk, 4 eggs. Beat the eggs until thick, to which add the milk. Place the flour in a pan and by degrees stir in the egg and milk, beating the whole until very smooth. Salt to taste. With a tablespoon drop them into hot lard, and fry a light brown on both sides. Send to table hot, and eat with nun's butter, or butter and molasses.
Gold Custard.
Take 1/4 of a calf's rennet, wash it well, cut it in pieces and put it into a decanter with a pint of Lisbon wine. In a day or two it will be fit for use. To one pint of milk add a teaspoonful of the wine. Sweeten the milk and warm it a little and add the wine and nutmeg, stirring it slightly. Pour it immediately into a dish, move it gently to a cold place, and in a few minutes it will become cus- tard. It makes a firmer curd to put in the wine omitting the sugar. It may be eaten with sugar and cream.
Green Gooseberry Cheese.
Take 6 pounds of unripe rough gooseberries, cut off the blossoms and stems, and put them in cold water for an hour or two; then take them out, bruise them in a marble mortar, and put them into a brass pan or kettle over a clear fire, stirring them till tender; then add 41/2 pounds of lump sugar pounded, and boil it till very thick and of a fine green color, stirring it all the time.
Ale Posset.
Take a small piece of white bread, put it into a pint of milk and set it over the fire. Then put some nutmeg and sugar into a pint of ale, warm it, and when the milk boils pour it upon the ale. Let it stand a few minutes to clear.
Coffee for Thirty People.
Put 1 pound of best coffee into a stewpan sufficiently large to hold 7 quarts of water; put it on the fire to dry, or roast the coffee (be sure to shake it for fear it should burn), then take it off the fire and put the whites of two eggs into it, stir it till it is mixed, then pour on it 6 quarts of water boiling, let it stand 1/4 of an hour covered closely, then strain it through a jelly-bag, or let it stand awhile to settle; pour into an urn and serve hot for use.
Cocoa.
Grind one teacupful of cocoa into a coffee-mill. Put it in a small bag made of very thin muslin tie it close put it in a pot with three half pints of boiling water and 1 pint of boiling milk. Boil the whole for half an hour, then pour it into another pot and send it to table. This will be found to suit invalids much better than chocolate, as it contains no butter.
Wine Whey.
Boil a pint of milk and pour into it a gill of wine (Madeira or Sherry), and let it boil again, take it from the fire and stand a few moments without stirring. Remove the curd and sweeten the whey.
Milk Punch.
Into a tumbler full of milk put 1 or 2 tablespoonsful of brandy, whiskey, or Jamaica rum. Sweeten it well, and grate nutmeg on the top.
Egg and Wine.
Beat a fresh raw egg well and add 1 or 2 tablespoonsful of wine. Sweeten to taste.
Cakes and Such.[edit | edit source]
Icing for Cakes.
Put 1 pound of fine sifted, treble-refined sugar into a basin, and the whites of three new-laid eggs, beat the sugar and eggs up well with a silver spoon until it be- comes very white and thick dust the cake over with flour and then brush it off, by way of taking the grease from the outside, which prevents the icing from running; put it on smooth with a palette knife and garnish according to fancy; any ornaments should be put on immediately, for if the icing gets dry it will not stick on.
A Plain Poundcake.
Beat 1 pound of butter and 1 pound of sugar in an earthen pan until it is like a fine thick cream, then beat in 9 whole eggs till quite light. Put in a glass of brandy, a little lemon-peel shred fine, then work in 1 1/4 pound of flour; put it into the hoop or pan and bake it for an hour. A pound plumcake is made the same with putting 11/2 pound of clean washed currants, and 1/2 pound of can- died lemon-peel.
Plain Gingerbread.
Mix 3 pounds of flour with 4 ounces of moist sugar, 1/2 ounce of powdered ginger, and 13 pounds of warm mo- lasses; melt 1/2 pound of fresh butter in it, put it to the flour and make it a paste, then form it into tarts or cakes, or bake it in one cake.
Another Method.
Mix 6 pounds of flour with 2 ounces of caraway seeds, 2 ounces of ground ginger, 2 ounces of candied orange- peel, the same of candied lemon peel cut in pieces, a little salt, and 6 ounces of moist sugar; melt 1 pound of fresh butter in about a pint of milk, pour it by degrees into 4 pounds of molasses, stir it well together, and add it, a little at a time, to the flour; mix it thoroughly, make it into a paste; roll it out rather thin and cut it into cakes with the top of a dredger or wine glass; put them on floured tins, and bake them in rather a brisk oven.
Gingerbread Poundcake.
Six eggs, 1 pint molasses, 1/2 pound sugar, 1/2 pound butter, wineglass of brandy, 1 lemon, 1 nutmeg, 3 table- spoonsful of ginger, 2 teaspoonfuls of ground cloves, 1 tablespoonful of cinnamon, 1 teaspoonful of soda. Flour enough to make a stiff batter.
Bath Cakes.
Mix well together 1/2 pound of butter, 1 pound of flour, 5 eggs, and a cupful of yeast. Set the whole before the fire to rise, which effected add a 1/4 of a pound of fine powdered sugar, 1 ounce of caraways well mixed in, and roll the paste out into little cakes. Bake them on tins.
Shrewsbury Cakes.
Mix 1/2 pound of butter well beaten like cream, and the same weight of flour, 1 egg, 6 ounces of beaten and sifted loaf sugar, and 1/2 ounce of caraway seeds. Form these into a paste, roll them thin, and lay them in sheets of tin; then bake them in a slow oven.
Portugal Cakes.
Mix into a pound of fine flour a pound of loaf sugar, beaten and sifted, and rub it into a pound of butter, till it is thick, like grated white bread, then put to it 2 ta- blespoonfuls of rose-water, 2 of sack, and 10 eggs; work them well with a whisk, and put in 8 ounces of currants. Butter the tin pans, fill them half full, and bake them.
Ginger Cakes without Butter.
Take 1 pound of sugar, 1/4 of a pound of ginger, 1 pint of water, 2 pounds of flour, and 8 caps of orange-peel. Pound and sift the ginger, and add 1 pint of water, boil it 5 minutes, then let it stand till cold. Pound the pre- served orange-peel, and pass it through a hair-sieve; put the flour on a pasteboard, make a wall, and put in the or- angepeel and ginger with the boiled water, mix this up to a paste and roll it out, prick the cakes before baking them.
Savoy Cakes.
To 1 pound of fine sifted sugar put the yolks of 10 eggs (have the whites in a separate pan), and set it, if in sum- mer, in cold water if there is any ice set the pan on it, as it will cause the eggs to be beat finer. Then beat the yolks and sugar well with a wooden spoon for 20 minutes, and put in the rind of a lemon grated; beat up the whites with a whisk, until they become quite stiff and white as snow. Stir them into the batter by degrees, then add 3/4 of a pound of well-dried flour; finally, put it in a mould in a slack oven to bake.
Rice Cakes.
Beat the yolks of 15 eggs for nearly 1/2 an hour with a whisk, mix well with them 10 ounces of fine sifted loaf sugar, put in 1/2 a pound of ground rice, a little orange- water or brandy, and the rinds of 2 lemons grated, then add the whites of 7 eggs well beaten, and stir the whole together for 1/4 of an hour. Put them into a hoop and set them in a quick oven for 1/2 an hour, when they will be properly done.
Banbury Cakes.
Take 1 pound of dough made for white bread, roll it out, and put bits of butter upon the same as for puff-paste, till 1 pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them sepa- rate, and bake them moderately, and afterwards, when taken out, sift sugar over them. Some candied-peel may be added' or a few drops of the essence of lemon.
Cream Cakes.
Beat the whites of 9 eggs to a stiff froth, Stir it gently with a spoon lest the froth should fall, and to every white of an egg grate the rinds of 2 lemons; shake in gently a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are colored they will be sufficiently baked; lay them by 2 bottoms together on a sieve, and dry them in a cool oven.
Crumpets.
Set 2 pounds of flour with a little salt before the fire till quite warm; then mix it with warm milk and water till it is as stiff as it can be stirred; let the milk be as warm as it can be borne with the finger, put a cupful of this with 3 eggs well beaten, and mixed with 3 teaspoonfuls of very thick yeast; then put this to the batter and beat them all well together in a large pan or bowl, add as much milk and water as will make it into a thick batter. Cover it close and put it before the fire to rise; put a bit of butter in a piece of thin muslin, tie it up, and rub it lightly over the iron hearth or frying-pan, then pour on a sufficient quantity of batter at a time to make one crumpet; let it do slowly, and it will be very light. Bake them all the same way. They should not be brown, but of fine yellow.
Muffins.
Mix a quartern of fine flour, 11/2 pints of warm milk and water, with 1/4 of a pint of good yeast, and a little salt, stir them together for 1/4 of an hour, then strain the liquor into 1/4 of a peck of fine flour; mey are spread out in the right form for muffins, lay them on tinix the dough well and set it to rise for an hour, then roll it up and pull it into small pieces, make them up in the hand like balls and lay a flannel over them while rolling, to keep them warm. The dough should be closely covered up the whole time; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottoms begin to change color turn them on the other side.
Another Recipe.
One quart of milk, 1 ounce of butter, 3 eggs, 4 table- spoonfuls of yeast; salt to taste; flour sufficient to make a thick batter. Warm the milk and butter together, when cool, whisk the eggs, and stir in. Then put 11/2 pounds of flour in a pan, to which add the milk and eggs grad- ually. If not sufficiantly thick for the batter to drop from the spoon, more flour may be added until of proper con- sistence, after beating well; then add the salt and yeast. Cover, and set the batter to rise in a warm place; when light, grease the muffin-rings and griddle, place the rings on, and fill them halffull of batter, when they are a light- brown, turn them over, ring and muffin together. The griddle should not be too hot, or else the muffin will be sufficiently browned before cooked through. Send to ta- ble hot; split open, and eat with butter.
Flannel Cakes.
One pint of fine Indian meal, 1 pint of wheat flour, 1 teaspoonful of salt, 2 gills of yeast. Mix the wheat and Indian meal together, with as much tepid water as will make it into a batter, not quite as thin as for buckwheat cakes; then add the salt and yeast, and set them in a mod- erately warm place to rise. When light, bake them on a griddle; butter, and send to table hot.
Common Buns.
Rub 4 ounces of butter into 2 pounce of flour, a little salt, 4 ounces of sugar, a dessertspoonful of caraways, and a teaspoonful of ginger; put some warm milk or cream to 4 tablespoonsful of yeast; mix all together into a paste, but not too stiff; cover it over and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for 1/4 of an hour, cover over with flannel, then brush them with very warm milk and bake them of a nice brown in a moderate oven.
Cross Buns.
Put 2 1/2 pounds of fine flour into a wooden bowl, and set it before the fire to warm; then add 1/2 a pound of sifted sugar, some coriander seed, cinnamon and mace powdered fine; melt 1/2 a pound of butter in 1/2 a pint of milk; when it is as warm as the finger can bear, mix with it 3 tablespoonfuls of very thick yeast, and a little salt; put it to the flour, mix it to a paste, and make the buns as directed in the last receipt. Put a cross on the top, not very deep.
Rusks.
Beat up 7 eggs, mix them with 1/2 a pint of warm new milk, in which 1/4 of a pound of butter has been melted, add 1/4 of a pint of yeast, and 3 ounces of sugar; put them gradually into as much flour as will make a light paste nearly as thin as batter; let it rise before the fire 1/2 an hour, add more flour to make it a little stiffer, work it well and divide it into small loaves or cakes, about 5 or 6 inches wide, and flatten them. When baked and cold put them in the oven to brown a little. Those cakes when first baked, are very good buttered for tea; they are very nice cold.
Buckwheat Cakes.
One quart of buckwheat meal, 1 pint of wheat flour, 1/2 a teacupful of yeast; salt to taste. Mix the flour, buck- wheat and salt with as much water, moderately warm, as will make it into a thin batter. Beat it well, then add the yeast; when well mixed, set it in a warm place to rise. As soon as they are very light, grease the griddle, and bake them a delicate brown, butter them with good butter, and eat while hot.
Sugar Biscuit.
Three pounds of flour; three-quarters of a pound of but- ter; one pound of sugar; one quart of sponge. Rub the flour, butter and sugar together, then add the sponge, with as much milk as will make a soft dough. Knead well and replace it in the pan to rise. This must be done in the afternoon; next morning knead lightly, make it into small cakes about the size of a silver dollar, and half an inch in thickness; place them on slightly buttered tins, one inch apart each way, set them in a warm place to rise; when light bake them in a quick oven; when done wash them over with a little water, not having the brush too wet, and let them remain on the tins until cool.
Dried Rusks
Take sugar biscuits which have been baked the day pre- vious; cut them in half between the upper and under crusts with a sharp knife. Place them on tins, and soon after the fire has ignited in the oven put them in, and as the heat increases they become gradually dried through. When a light brown they are done. These are universally liked by the sick.
English Macaroons.
One pound of sweet almonds; 1 pound and a quarter of sugar, 6 whites of eggs, and the raspings of 2 lemons. Pound the almonds very fine with 6 whites of eggs, feel the almonds, and if they are free from lumps they will do; then add the powdered sugar, and mix it well with the lemon raspings. Dress them in wafer paper of the required shape; bake them in a moderate heat, then let them stand till cold, cut the wafer paper round them, but leave it on the bottoms.
Sponge Biscuits.
Beat the yolks of 12 eggs for half an hour; then put in WIT. pounds of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to a strong froth, and whisk them well with the sugar and yolks; work in 14 ounces of flour, with the rinds of 2 lemons grated. Bake them in tin moulds buttered, in a quick oven, for an hour; before they are baked sift a little fine sugar over them.
Bread Cheesecakes.
Slice a penny loaf as thin as possible; pour on it a pint of boiling cream, and let it stand two hours. Beat together 8 eggs, half a pound of butter, and a grated nutmeg; mix them into the cream and bread with half a pound of cur- rants, well washed and dried, and a spoonful of white wine or brandy. Bake them in patty-pans, on a raised crust.
Rice Cheesecakes.
Boil 4 ounces of rice till it is tender, and then put it into a sieve to drain; mix with it 4 eggs well beaten up, half a pound of butter, half a pint of cream, 6 ounces of sugar, a nutmeg grated, a glass of brandy or ratafia water. Beat them all well together, then put them into raised crusts, and bake them in a moderate oven.
Apple Cakes.
Take half a quartern of dough, roll it out thin, spread equally over it 5 ounces each of coffee And sugar, a lit- tle nutmeg or allspice, and 2 ounces of butter; then fold and roll it again two or three times, to mix well the in- gredients. Afterwards roll it out thin, and spread over it 4 rather large apples, pared, cored, and chopped small; fold it up, and roll until mixed. Let it stand to rise after. Half a pound of butter may be added.
Bread Cakes.
Take 1 quart of milk; stir in enough breadcrumbs to make a thin batter. Beat 3 eggs well and stir them in, adding a little salt, add 2 tablespoonfuls of flour. Bake them on the griddle and serve hot.
Waffles.
One quart of milk; 5 eggs; 2 ounces of butter. Warm the milk sufficiently to melt the butter, when cool separate the eggs and beat the yolks in the milk, with as much flour as will make it into thick batter, then salt to taste; lastly, beat the whites until stiff and dry, which stir in, half at a time, very lightly. Bake in irons. This method is very good; by it they may be made in a short time.
Sally Lunn.
Rub 3 ounces of butter into a pound of flour; then add 3 eggs beaten very light, a little salt, 1 gill of yeast, and as much milk as will make it into a soft dough. Knead it well. Put it in a buttered pan, cover it, and set it in a warm place to rise. Bake in a moderate oven, and send to table hot. To be eaten with butter.
A Cheap Fruit-Cake.
Take 4 pounds of flour, 3 of butter, 3 of sugar, 2 ofraisins, 1 of currants, 2 dozen eggs, an ounce of mace, 3 nutmegs, and a half pint of brandy. If you want it dark put in a little molasses. Mix the ingredients together, and bake it from two to three hours.
Common Jumbles.
Take a pound of flour, half a pound of butter, and three- quarters of a pound of sugar, 3 eggs, a little nutmeg, and rose brandy. Mix the butter and sugar together, and add the doer and eggs; mould them in rings, and bake them slowly.
Ginger-Nuts.
Half a pound of butter, half a pound of sugar, 1 pint of molasses, 2 ounces of ginger, half an ounce of ground cloves and allspice mixed, 2 tablespoonfuls of cinnamon, as much flour as will form a dough. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderato oven. Wash them over with molasses and water before they are put in to bake.
