NUT CAKE.--Mix each two tablespoons of b.u.t.ter and sugar, two eggs, one cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda, pint of nuts or almonds. Nuts may be sliced or not as suits taste.
OAT CAKES.--Mix fine and coa.r.s.e oatmeal in equal proportions; add sugar, caraway-seeds, a dust of salt to three pounds of meal, a heaping teaspoonful of carbonate of soda; mix all thoroughly together, then add enough boiling water to make the whole a stiff paste; roll out this paste quite thin, and sprinkle meal on a griddle. Lay the cakes on to bake, or toast them quite dry in a Dutch oven in front of the fire; they should not scorch, but gradually dry through.
ORANGE CAKE, THE MOST DELICATE AND DELICIOUS CAKE THERE IS.--Grated rind of one orange; two cups sugar; whites of four eggs and yolks of five; one cup sweet milk; one cup b.u.t.ter; two large teaspoonfuls baking powder, to be sifted through with the flour; bake quick in jelly tins. Filling: Take white of the one egg that was left; beat to a froth, add a little sugar and the juice of the orange, beat together, and spread between the layers. If oranges are not to be had, lemons will do instead.
PLAIN FRUIT CAKE.--One pound each b.u.t.ter beaten to a cream, sifted sugar, sifted flour, twelve eggs, whites and yolks, beaten separately.
Two pounds currants, three pounds of stoned raisins chopped, one nutmeg, a little cinnamon and other spices, half pint wine and brandy mixed, one pound citron cut in slices and stuck in the batter after it is in the tin. Bake slowly two to three hours. PLAIN CAKE.--Flour, three-quarters of a pound; sugar, the same quant.i.ty; b.u.t.ter, four ounces; one egg and two tablespoonfuls of milk. Mix all together and bake.
PUFFS.--Two eggs beaten very light; one cup of milk, one cup of flour, and a pinch of salt. The gems should be heated while making the puffs,
which are then placed in a quick oven.
PLUM CAKE.--Six eggs well beaten, one pound of sugar, the same of flour, b.u.t.ter and currants, four ounces of candied peel, two tablespoonfuls of mixed spice. When it is all mixed, add one teaspoonful of carbonate of soda, and one of tartaric acid. Beat it all up quickly and bake directly.
POUND CAKE.--Take four and a half cups flour, 3 cups each b.u.t.ter and sugar. Ten eggs, yolks and whites beaten separately. Mix.
PORK CAKE.--Take one pound salt pork chopped fine, boil a few minutes in half pint water, one cup mola.s.ses, two cups sugar, three eggs, two teaspoons soda, cinnamon, cloves, nutmeg to taste, one pound raisins chopped fine, flour to make a stiff batter.
RICH SHORTBREAD.--Two pounds of flour, one pound b.u.t.ter, and quarter pound each of the following ingredients:--Candied orange and lemon peel, sifted loaf sugar, blanched sweet almonds and caraway comfits.
Cut the peel and almonds into thin slices, and mix them with one pound and a half of flour and the sugar. Melt the b.u.t.ter, and when cool, pour it into the flour, mixing it quickly with a spoon. Then with the hands mix it, working in the remainder of the flour; give it one roll out till it is an inch thick, cut it into the size you wish, and pinch round the edges. p.r.i.c.k the top with a fork, and stick in some caraway comfits; put it on white paper, and bake on tins in a slow oven.
SEED CAKE.--Take half a pound of b.u.t.ter and three-fourths of a pound of sugar, creamed; three eggs, beaten lightly, and two tablespoonfuls of picked and bruised caraway seed; dissolve half a teaspoonful of soda in a cup of new milk; mix these well together until they are about the consistency of cream; then sift in two pounds of flour, mix well with a knife, and roll them out into thin cakes, about an inch in thickness. Bake in a quick oven.
SPONGE CAKE.--Take sixteen eggs; separate the whites from the yolks; beat them very lightly; sift into the yolks one pound of flour, adding a few drops of essence of almond or lemon, to flavor with; then add one pound and a quarter of pulverized loaf sugar; beat this well with a knife; then add the whites whipped to a stiff froth. Have ready the pans, and bake.
SPONGE CAKE, WHITE.--One and one-third coffee cups of sugar; one coffee cup flour; whites of ten eggs; beat eggs and sugar as if for frosting; add flour by degrees and bake.
SNOW CAKE.--Take one pound arrow-root, half pound white sugar, half pound b.u.t.ter, the whites of six eggs, flavor with lemon, beat the b.u.t.ter to a cream, stir in the sugar and arrow-root, whisk the whites of the eggs to a stiff froth, beat for twenty minutes. Bake one hour.
WASHINGTON CAKE.--One cup of sugar; 1/2 cup of b.u.t.ter; 1/2 cup sweet milk; 2 eggs; 2 cups flour; 2 teaspoons baking powder. Bake in layers as jelly cake. Jelly part: One pint of grated apples; 1 egg; 1 cup of sugar; grated rind and juice of one lemon; put in a vessel of some kind, and boil; put it on the cakes hot.
WAFFLES.--Take one quart milk, two eggs; beat the whites and yolks separately; four tablespoons melted b.u.t.ter, two teaspoons Gillett"s baking powder, flour to make a stiff batter. Bake in waffle irons.
ALPINE SNOW.--Wash cup of rice, cook till tender in a covered dish to keep it white, when nearly done add cup rich milk, salt to taste, stir in the beaten yolks of two eggs, allow it to simmer for a moment, then place in a dish, beat the whites in two tablespoons fine sugar. Put the rice in little heaps upon the tin, intermingling with pieces of red jelly, eat with fine sugar and cream.
APPLE CHARLOTTE.--Take two pounds of apples, pare and core and slice them into a pan and add one pound loaf sugar, juice of three lemons and the grated rind of one, let these boil until they become a thick ma.s.s. Turn into a mould and serve it cold with thick custard or cream.
APPLE CREAM.--One cup thick cream, one cup sugar, beat till very smooth; then beat the whites of two eggs and add; stew apples in water till soft; take them from the water with a fork; steam them if you prefer. Pour the cream over the apples when cold.
APPLE CUSTARD.--Pare tart apples, core them, put them into a deep dish with a small piece of b.u.t.ter, and one teaspoon of sugar and a little nutmeg, in the opening of each apple, pour in water enough to cook them, when soft cool them and pour over an unbaked custard so as to cover them and bake until the custard is done.
APPLE FANCY.--Pare and core apples, stew with sugar and lemon peels, beat four eggs to a froth, add a cupful of grated bread crumbs, a little sugar and nutmeg, lay the apples in the bottom of a dish and cover with the bread crumbs, laying a few pieces of b.u.t.ter over the top, bake in a quick oven, when done turn out upside down on a flat dish, scatter fine sugar over the top of apples, boil potatoes and beat fine with cream, large piece b.u.t.ter and salt, drop on tin, make smooth on top, score with knife, lay a thin slice of b.u.t.ter on top, then put in oven till brown.
APPLE FRITTERS.--One pint milk, three eggs, salt to taste, as much flour as will make a batter, beat yolks and whites of eggs separately, add yolks to milk, stir in the whites when mixing the batter, have tender apples, pare, core, and cut in large thin slices, around the apple, to be fried in hot lard, ladle batter into spider, lay slice of apple in centre of each quant.i.ty of batter, fry light brown.
APPLE SNOW b.a.l.l.s.--Pare six apples, cut them into quarters, remove the cores, reconstruct the position of the apples, introduce into the cavities one clove and a slice of lemon peel, have six small pudding cloths at hand and cover the apples severally in an upright position with rice, tying them up tight, then place them in a large saucepan of scalding water and boil one hour, on taking them up open the top and add a little grated nutmeg with b.u.t.ter and sugar.
ARROW-ROOT BLANC-MANGE.--Put two tablespoonfuls of arrow-root to a quart of milk, and a pinch of salt. Scald the milk, sweeten it, and stir in the arrow-root, which must first be wet up with some of the milk. Boil up once. Orange-water, rose-water or lemon-peel may be used to flavor it. Pour into molds to cool.
ARROW-ROOT CUSTARD.--Arrow-root, one tablespoonful; milk, 1 pint; sugar, 1 tablespoonful, and 1 egg. Mix the arrow-root with a little of the milk, cold; when the milk boils, stir in the arrow-root, egg and sugar, previously well beaten together. Let it scald, and pour into cups to cool. To flavor it, boil a little ground cinnamon in the milk.
ARROW-ROOT JELLY.--To a dessert-spoonful of the powder, add as much cold water as will make it into a paste, then pour on half a pint of boiling water, stir briskly and boil it a few minutes, when it will become a clear smooth jelly; a little sugar and sherry wine may be added for debilitated adults; but for infants, a drop or two of essence of caraway seeds or cinnamon is preferable, wine being very liable to become acid in the stomachs of infants, and to disorder the bowels. Fresh milk, either alone or diluted with water, may be subst.i.tuted for the water.
BAKED APPLES.--Take a dozen tart apples, pare and core them, place sugar and small lump of b.u.t.ter in centre of each, put them in a pan with half pint of water, bake until tender, basting occasionally with syrup while baking, when done, serve with cream.
CHOCOLATE CREAM CUSTARD.--Sc.r.a.pe quarter pound chocolate, pour on it one teacup boiling water, and stand it by fire until dissolved, beat eight eggs light, omitting the whites of two, and stir them by degrees into a quart of milk alternately with the chocolate and three tablespoons of white sugar, put the mixture into cups and bake 10 minutes.
CHARLOTTE RUSSE.--Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce c.o.xe"s gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mold with b.u.t.tered paper, and the sides with sponge cake or ladyfingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice.
To turn out dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be re-whipped.
COCOA SNOW.--Grate the white part of a cocoanut and mix it with white sugar, serve with whipped cream, or not, as desired.
CREAM AND SNOW.--Make a rich boiled custard, and put it in the bottom of a dish; take the whites of eight eggs, beat with rose-water, and a spoonful of fine sugar, till it be a strong froth; put some milk and water into a stew-pan; when it boils take the froth off the eggs, and lay it on the milk and water; boil up once; take off carefully and lay it on the custard.
BAKED CUSTARDS.--Boil a pint of cream with some mace and cinnamon; and when it is cold, take four yolks and two whites of eggs, a little rose and orange-flower water, sack, nutmeg, and sugar to your palate. Mix them well, and bake it in cups.
Or, pour into a deep dish, with or without lining or rim of paste; grate nutmeg and lemon peel over the top, and bake in a slow oven about thirty minutes.
GOOSEBERRY CREAM.--Boil them in milk till soft; beat them, and strain the pulp through a coa.r.s.e sieve. Sweeten cream with sugar to your taste; mix with the pulp; when cold, place in gla.s.ses for use.
IMPERIAL CREAM.--Boil a quart of cream with the thin rind of a lemon; stir till nearly cold; have ready in a dish to serve in, the juice of three lemons strained with as much sugar as will sweeten the cream; pour it into the dish from a large tea-pot, holding it high, and moving it about to mix with the juice. It should be made from 6 to 12 hours before it is served.
JUMb.a.l.l.s.--Flour, 1 lb.; sugar, 1 lb.; make into a light paste with whites of eggs beaten fine; add 1/2 pint of cream; 1/2 lb. of b.u.t.ter, melted; and 1 lb. of blanched almonds, well beaten; knead all together, with a little rose-water; cut into any form; bake in a slow oven. A little b.u.t.ter may be melted with a spoonful of white wine and throw fine sugar over the dish.
LEMON PUFFS.--Beat and sift 1 pound of refined sugar; put into a bowl with the juice of two lemons, and mix them together; beat the white of an egg to a high froth; put it into the bowl; put in 3 eggs with two rinds of lemon grated; mix it well up, and throw sugar on the b.u.t.tered papers; drop on the puffs in small drops, and bake them in a moderately heated oven.
LEMON TARTS.--Pare the rinds of four lemons, and boil tender in two waters, and beat fine. Add to it 4 ounces of blanched almonds, cut thin, 4 ozs. of lump sugar, the juice of the lemons, and a little grated peel. Simmer to a syrup. When cold, turn into a shallow tin tart dish, lined with a rich thin puff paste, and lay bars of the same over, and bake carefully.
MACAROONS.--Blanch 4 ozs. of almonds, and pound with 4 spoonfuls of orange-flower water; whisk the whites of four eggs to a froth, then mix it, and 1 lb. of sugar, sifted with the almonds to a paste; and laying a sheet of wafer-paper on a tin, put it on in different little cakes, the shape of macaroons.
OATMEAL CUSTARD.--Take two teaspoons of the finest Scotch oatmeal, beat it up into a sufficiency of cold water in a basin to allow it to run freely. Add to it the yoke of a fresh egg, well worked up; have a pint of scalding new milk on the fire, and pour the oatmeal mixture into it, stirring it round with a spoon so as to incorporate the whole. Add sugar to your taste, and throw in a gla.s.s of sherry to the mixture, with a little grated nutmeg. Pour it into a basin, and take it warm in bed. It will be found very grateful and soothing in cases of colds or chills. Some, persons scald a little cinnamon in the milk they use for the occasion.
ORANGE CRUMPETS.--Cream, 1 pint; new milk, 1 pint; warm it, and put in it a little rennet or citric acid; when broken, stir it gently; lay it on a cloth to drain all night, and then take the rinds of three oranges, boiled, as for preserving, in three different waters; pound them very fine, and mix them with the curd, and eight eggs in a mortar, a little nutmeg, the juice of a lemon or orange, and sugar to your taste; bake them in b.u.t.tered tin pans. When baked put a little wine and sugar over them.
ORANGE CUSTARDS.--Boil the rind of half a Seville orange very tender; beat it very fine in a mortar; add a spoonful of the best brandy, the juice of a Seville orange, 4 ozs. loaf sugar, and the yolks of four eggs; beat all together ten minutes; then pour in gradually a pint of boiling cream; keep beating them until they are cold; put them into custard cups, and set them in an earthen dish of hot water; let them stand until they are set, take out, and stick preserved oranges on the top, and serve them hot or cold.
POMMES AU RIZ.--Peel a number of apples of a good sort, take out the cores, and let them simmer in a syrup of clarified sugar, with a little lemon peel. Wash and pick some rice, and cook it in milk, moistening it therewith little by little, so that the grains may remain whole. Sweeten it to taste; add a little salt and a taste of lemon-peel. Spread the rice upon a dish, mixing some apple preserve with it, and place the apples upon it, and fill up the vacancies between the apples with some of the rice. Place the dish in the oven until the surface gets brown, and garnish with spoonfuls of bright colored preserve or jelly.
RASPBERRY CREAM.--Mash the fruit gently, and let it drain; then sprinkle a little sugar over, and that will produce more juice; put it through a hair sieve to take out the seeds; then put the juice to some cream, and sweeten it; after which, if you choose to lower it with some milk, it will not curdle; which it would if put to the milk before the cream; but it is best made of raspberry jelly, instead of jam, when the fresh fruit cannot be obtained.
RICE FRITTERS.--One pint of cooked rice, half cup of sweet milk, two eggs, a tablespoon of flour, and a little salt. Have the lard hot in the skillet, allow a tablespoon to each fritter, fry brown on each side, then turn same as griddle cakes. If you find the rice spatters in the fat, add a very little more flour. You can judge after frying one.
RICE CROQUETTES.--Make little b.a.l.l.s or oblong rolls of cooked rice; season with salt, and pepper if you like; dip in egg; fry in hot lard.
RICE CUSTARDS.--Boil 3 pints of new milk with a bit of lemon-peel, cinnamon, and three bay leaves; sweeten; then mix a large spoonful of rice flour into a cup of cold milk, very smooth; mix it with the yolks of four eggs well beaten. Take a basin of the boiling milk, and mix with the cold that has the rice in it; add the remainder of the boiling milk; stir it one way till it boils; pour immediately into a pan; stir till cool, and add a spoonful of brandy, or orange-flower water.
RICE FLUMMERY.--Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a little cold milk, as much rice flour as will make the whole of a good consistence, sweeten and add a spoonful of peach-water, or a bitter almond beaten; boil it, observing it does not burn; pour it into a shape or a pint basin, taken out the spice. When cold, turn the flummery into a dish, and serve with cream, milk, or custard round; or put a teacupful of cream into half a pint of new milk, a gla.s.s of white wine, half a lemon squeezed, and sugar.