In vain the circled loaves attempt to lie Concealed in flaskets from my curious eye; In vain the cheeses, offspring of the pail, Or _honeyed cakes_, which G.o.ds themselves regale.
PARNELL.
One pound and a half of dried sifted flour, three quarters of a pound of honey, half a pound of finely powdered loaf sugar, a quarter of a pound of citron, and half an ounce of orange-peel cut small, of powdered ginger and cinnamon, three quarters of an ounce. Melt the sugar with the honey, and mix in the other ingredients; roll out the paste, and cut it into small cakes of any form.
NAPLES BISCUITS.
Though I"ve consulted Holinshed and Stow, I find it very difficult to know Who, to refresh the attendants to a grave, Burnt claret first or _Naples biscuit_ gave.
KING.
Put three quarters of a pound of fine flour to a pound of powdered sugar; sift both together three times; then add six eggs beaten well, and a spoonful of rose-water; when the oven is nearly hot, bake them.
GINGERBREAD.
Whence oft with sugared cates she doth "em greet, And _gingerbread_, if rare, now certes doubly sweet.
SHENSTONE.
To three quarters of a pound of treacle, beat one egg strained; mix four ounces of brown sugar, half an ounce of ginger sifted, of cloves, mace, allspice, and nutmeg, a quarter of an ounce; beat all as fine as possible; melt one pound of b.u.t.ter, and mix with the above: add as much flour as will knead it into a pretty stiff paste; roll it out, and cut it in cakes.
SPONGE CAKE.
On _cake_ luxuriously I dine, And drink the fragrance of the vine, Studious of elegance and ease, Myself alone I seek to please.
GAY.
Take the juice and grated rind of a lemon, twelve eggs, twelve ounces of finely pounded loaf sugar, the same of dried and sifted flour; then, beat the yolks of ten eggs; add the sugar by degrees, and beat it till it will stand when dropped from the spoon; put in at separate times the two other eggs, yolks, and whites; whisk the ten whites for eight minutes, and mix in the lemon-juice, and when quite stiff, take as much as the whisk will lift, and put it upon the yolks and sugar, which must be beaten all the time; mix in lightly all the flour and grated peel, and pour it gradually over the whites; stir it together, and bake it in a large b.u.t.tered tin or small ones; do not more than half fill them.
SUGAR BISCUITS.
This happy hour elapsed and gone, The time of drinking tea comes on.
The kettle filled, the water boiled, The cream provided, the _biscuits_ piled.
And lamp prepared; I straight engage The Lilliputian equipage Of dishes, sauces, spoons, and tongs, And all the et ceteras which thereto belongs.
DODSLEY.
The weight of eight eggs in finely pounded loaf sugar, and of four in dried flour; beat separately the whites and yolks; with the yolks beat the sugar for half an hour; then add the whites and the flour, and a little grated nutmeg, lemon-peel, or pounded cinnamon. Bake them as French biscuits.
DERBY CAKE.
Some bring a capon, some _Derby cake_, Some nuts, some apples, some that think they make The better cheesecakes, bring them.
Rub in with the hand one pound of b.u.t.ter into two pounds of sifted flour; put one pound of currants, one pound of good moist sugar, and one egg; mix all together with half pint of milk; roll it out thin, and cut it into round cakes with a cutter; lay them on a clean baking plate, and put them into a middling heated oven for about ten minutes.
CRACKNELS.
However, you shall home with me tonight, Forget your cares, and revel in delight; I have in store a pint or two of wine, Some _cracknels_, and the remnant of a chine.
SWIFT.
Blanch half a pound of sweet almonds, and pound them to a fine paste, adding to them by degrees six eggs, when thoroughly pounded; pour on them a pound of powdered sugar, the same of b.u.t.ter, and the rinds of two lemons grated; beat up these ingredients in the mortar; put a pound of flour on a slab, and having poured the almond paste upon it, knead them together till they are well incorporated; roll it out, and cut the cracknels into such forms as you think proper; rub them with yolk of egg, and strew over them powdered sugar or cinnamon; then lay them on a b.u.t.tered tin, and bake them in a moderate oven, taking great care they do not burn.
CHEESECAKES.
Treat here, ye shepherds blithe! your damsels sweet, For pies and _cheesecakes_ are for damsels meet.
GAY.
Put two quarts of new milk into a stewpan; set it near the fire, and stir in two tablespoonfuls of rennet; let it stand till it is set (this will take about an hour); break it well with your hand, and let it remain half an hour longer; then pour off the whey, and put the curd into a cullender to drain; when quite dry, put it in a mortar, and pound it quite smooth; then add four ounces of powdered sugar, and three ounces of fresh b.u.t.ter; oil it first by putting it in a little potting pot, and setting it near the fire; stir it all well together; beat the yolks of four eggs in a basin with a little nutmeg grated, lemon-peel, and a gla.s.s of brandy; add this to the curd, with two ounces of currants washed and picked; stir it all well together; have your tins ready lined with puff paste, about a quarter of an inch thick; notch them all round the edge, and fill each with the curd.
Bake them twenty minutes.
BRIDE CAKE.
The bridal came; great the feast, And good the _bride cake_ and the priest.
SMART.
Take four pounds of fresh b.u.t.ter, two pounds of loaf sugar, pounded and sifted fine, a quarter of an ounce of mace and the same quant.i.ty of nutmegs; to every pound of flour put eight eggs; wash and pick four pounds of currants, and dry them before the fire; blanch a pound of sweet almonds, and cut them lengthways very thin, a pound of citron, a pound of candied orange, a pound of candied lemon, and half pint of brandy; first work the b.u.t.ter to a cream; then beat in your sugar a quarter of an hour; beat the white of your eggs to a very strong froth; mix them with your sugar and b.u.t.ter; beat the yolks half an hour at least, and mix them with your cake; then put in your flour, mace, and nutmeg; keep beating it till your oven is ready; put in your brandy; beat the currants and almonds lightly in; tie three sheets of paper round the bottoms of your hoops, to keep it from running out; rub it well with b.u.t.ter; put in your cake and the sweetmeats in three layers, with cake between every layer; after it is risen and colored, cover it with paper.
It takes three hours baking.
KISSES.
"I never give a _kiss_," says Prue, "To naughty man, for I abhor it."
She will not give a _kiss_, "tis true, She"ll take one, though, and thank you for it.
FROM THE FRENCH.
One pound of the best loaf sugar, powdered and sifted, the whites of four eggs, twelve drops of essence of lemon, a teacup of currant jelly.
Beat the whites of four eggs till they stand alone. Then beat in gradually the sugar, a teaspoonful at a time. Add the essence of lemon, and beat the whole very hard. Lay a wet sheet of paper on the bottom of a square tin pan. Drop on it at equal distances a small teaspoonful of currant jelly. With a large spoon, pile some of the beaten white of eggs and sugar on each lump of jelly, so as to cover it entirely. Drop on the mixture as evenly as possible, so as to make the kisses of a round smooth shape. Set them in a cool oven, and as soon as they are colored, they are done. Then take them out, and place two bottoms together. Lay them lightly on a sieve, and dry them in a cool oven, till the two bottoms stick fast together, so as to form one oval or ball.
SWEET MACAROONS.
Where _cakes_ luxuriant pile the s.p.a.cious dish, And purple nectar glads the festive hour, The guest, without a want, without a wish, Can yield no room to music"s soothing power.
JOHNSON.
Blanch a pound of sweet almonds; throw them into cold water for a few minutes; lay them in a napkin to dry, and leave them for twenty-four hours; at the end of that time, pound them, a handful at a time, adding occasionally some white of egg, till the whole is reduced to a fine paste; then take two pounds of the best lump sugar; pound and sift it; then put it to the almonds with the grated rinds of two lemons; beat these ingredients together in the mortar, adding, one at a time, as many eggs as you find necessary to moisten the paste, which should be thin, but not too much so, as in that case it would run; your paste being ready, take out a little in a spoon, and lay the macaroons on sheets of white paper, either round or oval, as you please; lay them at least an inch apart, because they spread in baking, and, if put nearer, would touch.
The whole of your paste being used, place the sheets of paper on tins in a moderate oven for three quarters of an hour.
This kind of cake requires great care.
SYLLABUB.