Roll a heaped pint of light-brown sugar, and rub it in two pints or flour, half a pound of b.u.t.ter, and a dessert spoonful of cinnamon; beat an egg, and mix it with half a tea-cup of rich milk (in which a very small lump of salaeratus has been dissolved;) stir all together with a wine gla.s.s of rose brandy; work it well, roll thin and cut them out--bake with moderate heat.
Cup Jumbles.
Five tea-cups of flour, three of sugar, one heaped of b.u.t.ter, one of sweet cream, three eggs and the peel of one lemon grated, or nutmeg, or mace if you like; roll them thin, and bake in a quick oven.
Jackson Jumbles.
Three tea-cups of sugar, one of b.u.t.ter, five of flour, one tea-spoonful of salaeratus in a cup of sour cream and two eggs; bake in a quick oven; season them with the peel of a fresh lemon grated, and half a wine-gla.s.s of brandy.
Macaroons.
Blanch a pound of almonds, beat them in a mortar, and put with them a little rose water to keep them from oiling, the white of an egg, and a large spoonful of flour; roll a pound of loaf-sugar, and beat the whites of four eggs; beat them all together; shape them on white paper with a spoon, and bake them on tin plates in a slow oven; let them be quite cold before you remove them from the paper.
Naples Biscuit.
Beat twelve eggs till light; add to them a pound of dried flour and one of powdered sugar; beat all together till perfectly light; put in some rose water and nutmeg, and bike it in small shallow pans in a moderately heated oven.
New Year Cake.
Mix together three pounds of flour, a pound and a half of sugar, and three-quarters of a pound of b.u.t.ter: dissolve a tea-spoonful of salaeratus in enough new milk to wet the flour; mix them together; grate in a nutmeg, or the peel of a lemon; roll them out, cut them in shapes, and bake.
Cider Cake.
Take a pound and a half of flour, three-quarters of sugar, and a quarter of a pound of b.u.t.ter; dissolve a tea-spoonful of salaeratus in as much cider as will make it a soft dough, and bake it in shallow pans; season it with spice to your taste.
Dover Cake.
One pound of flour, one of sugar, half a pound of b.u.t.ter, six eggs, half a nutmeg, a spoonful of rose brandy; beat the b.u.t.ter and sugar together, adding the other ingredients, the whites of the eggs beaten separately; bake as pound cake.
Jelly Cake.
This cake can be made by the sponge, cup, or Dover cake recipe; have shallow tin pans or plates of the same size, b.u.t.ter them, and pour in the batter so as to be about half an inch thick when baked; they take but a few minutes to bake of a light-brown; and as you take them from the oven, put them on a china plate, with a layer of jelly between each cake, till you have four or five layers; cut the cake in slices before handing it. Currant jelly is to be preferred, but quince will answer, or peach marmalade.
Almond Cake.
Ten eggs, one pound of loaf-sugar, half a pound of almonds, half a pound of flour, one nutmeg; beat the yelks first, then put in the sugar, beating them very light; blanch the almonds and pound them in a mortar, with rose water or the juice of a lemon; add them alternately with the flour, and the whites of the eggs well beaten. If you bake in one large cake, it will require an hour and a half in a slow oven; in small pans, it will take less time, and in either case, will require watching.
Raised Plum Cake.
Take three pounds of flour, and mix to it as much new milk as will make a thick batter, and a tea-cup of yeast; when it is light, beat together a pound of b.u.t.ter, a pound of sugar, and four eggs; mix this in with a pound of raisins, stoned and cut, half a pound of currants, a grated nutmeg, and a gla.s.s of rose brandy; bake it two hours.
Black Cake.
Rub a pound and a half of softened b.u.t.ter in three pounds of flour, add a pound of brown sugar, rolled fine, a pint of mola.s.ses, a table-spoonful of rose brandy, a nutmeg or some mace, four eggs well beaten, a pound of raisins stoned and chopped; mix the whole well, and before baking add a tea-cup of sour cream with a tea-spoonful of soda dissolved in it--beat it up again, have the pans well b.u.t.tered, and put in about three parts full; this quant.i.ty will make about six cakes, in bread pans; bake as bread and if it brown too much, put paper on it, if it seems too stiff, add a little more mola.s.ses or cream. It will keep several weeks in cold weather.
Bunns.
Take a pound and a quarter of flour, half a pound of b.u.t.ter, and three-quarters of a pound of sugar, six eggs, half a pound of currants, half a nutmeg, a gla.s.s of brandy, and a pint of new milk; mix all well together, and put in half a tea-cup of yeast; let it rise, and when light, bake it in shallow pans.
b.u.t.ter-milk Cakes.
One pound of sugar, a quarter of a pound of b.u.t.ter, three eggs, a tea-cup of b.u.t.ter-milk, nutmeg or cinnamon to taste; add as much flour as will make a dough that will roll out; cut in round cakes and bake with a quick heat.
A Composition Cake.
One pound of sugar, one of flour, half a pound of b.u.t.ter, six eggs, two and a half wine-gla.s.ses of milk, one tea-spoonful of soda and one of tartaric acid; warm the milk and b.u.t.ter; add the sugar, then the yelks of the eggs beaten light, then the whites and the flour alternately, then the soda, (to be dissolved in half a wine-gla.s.s of water;) season with nutmeg, mace, or a little essence of lemon, and add lastly, the tartaric acid, dissolved in half a wine-gla.s.s of water. Bake it one hour in an oven, as hot as is usual for bread; when brown at the top, cover it with paper. A pound of dried currants is an agreeable addition.
Ginger Cup-cake.
Three cups of flour, one of sugar, one of mola.s.ses, one of b.u.t.ter, a table-spoonful of ginger, one tea-spoonful of salaeratus, and three eggs; bake in pans. A pound of stoned and chopped raisins is an improvement.
Light Ginger bread.
Take three cups of mola.s.ses, five of flour, one of sugar, three eggs, and a tea-spoonful of salaeratus, dissolved in a cup of sour cream; work the sugar with a quarter of a pound of b.u.t.ter; beat two dozen cloves, and put in with two table-spoonsful of ginger; mix all together, and bake in shallow pans or cups.
Crisp Ginger-cake.
Take three pounds of flour, one of sugar, and one of b.u.t.ter; mix these together with three table-spoonsful of ginger, some cloves and anise seed, and wet it with mola.s.ses; roll it thin; cut it in shapes, and bake with a quick heat.
Ginger-bread Nuts.
Take a pound and a half of flour, three-quarters of a pound of sugar, the same of b.u.t.ter, some cloves and cinnamon pounded fine, and an ounce of ginger; mix these well together, and make it into a stiff dough, with mola.s.ses; roll it thin, and cut it in small cakes.
Crullers.
Take two pounds of flour, three-quarters of a pound of sugar, half a pound of b.u.t.ter, six eggs, and some mace or nutmeg; mix the flour, sugar and b.u.t.ter together, and wet it with the eggs; if too stiff, put in some cream, roll the dough thin; cut it in shapes, and fry them in boiling lard. The more lard there is, the less they will soak it up.
Rusk.