DOUGHNUTS.
One half cup b.u.t.ter and one cup sugar beaten together, three eggs beaten light, one half cup sour milk, one teaspoon soda, flour enough to roll fry in hot lard.
FRIED CAKES.
MRS. HENRY THOMSON.
One cup sugar, b.u.t.ter size of an egg, one cup milk, two eggs, one quart of flour, two teaspoons cream of tartar, one half teaspoon of soda, spice to taste.
CRULLERS.
MRS. ARCHIBALD LAURIE.
One cup sour cream, two eggs beaten separately, three fourths of a cup sugar, one half teaspoon soda dissolved in boiling water, one teaspoon cream of tartar sifted with flour, flour enough to roll rather soft, and boil in fresh lard.
CRULLERS.
MISS GREEN.
One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of baking powder, flour enough to make a batter fit for rolling.
CROQUIGNOLES.
MADAME A. GRENIER.
One half pint of cream, one half pint of milk, four eggs well beaten, three quarters of a pound of granulated sugar, one quarter of a pound of b.u.t.ter blended with the flour, one teaspoon of soda dissolved in vinegar, two teaspoonfuls of baking powder, flour enough to roll out.
CROQUIGNOLES.
MRS. ARCHIE COOK.
Three eggs, one cup of milk, one quarter of a pound of b.u.t.ter, one and one half cups of sugar, three teaspoons of baking powder, flour enough to roll out and a little essence of lemon.
DOUGHNUTS.
MR. JOSEPH FLEIG. (Baker, Gren.o.ble Hotel, N. Y.)
One half pound sugar, three oz. b.u.t.ter, four eggs, one pint of milk, a little essence of lemon and two pounds of flour with one ounce of baking powder.
WAFER JUMBLES.
One half pound sugar, one half pound b.u.t.ter and one half pound flour, three eggs and vanilla flavoring. Place on a long flat pan using bag and tube, bake in good oven.
PUFFETS. (Hot tea cake.)
MRS. BENSON BENNETT.
One and one half pints of flour, three eggs, one half cup of b.u.t.ter, one half cup of powdered sugar, two teaspoonfuls of cream of tartar, one ditto of carbonate of soda, one half pint of milk.
BOSTON CREAM CAKE.
MRS. JOHN MACNAUGHTON.
Boil one quarter pound b.u.t.ter in one half pint of water. Stir in while boiling six ounces of flour. Take from the fire and stir in gradually (when it has cooled a few minutes) five eggs well beaten. Add one quarter teaspoon soda and a little salt. Above recipe makes about two dozens cakes. They must be baked from twenty minutes to half an hour. Be sure to let them bake enough. Do not think them burning unless you see them doing so.
CREAM FOR FILLING.
Boil three quarters of a pint of milk, and stir in while boiling two eggs, one cup of sugar, and one half a cup of flour beaten together very smoothly. Flavor to taste, and when cool fill the cake through a small slit made in the side of each with a sharp knife. The cakes must also be cool before they are filled.
DOMINO CAKES.
Mix together as quickly as possible two cupfuls of sugar with one of b.u.t.ter, then the beaten yolks and lastly the stiffly whipped whites of three eggs, and a teaspoonful extract of lemon. Mix in just enough flour to roll the ma.s.s out very thin and cut it into domino shape. After the cakes are in the pan, brush with the white of an egg, using a feather, and sprinkle them with comfits. Bake a light brown. These are delicious and pretty, and will keep fresh a long time.
QUEEN CAKES.
MRS. SMYTHE.
One cup of flour, four tablespoons of sugar, two tablespoons b.u.t.ter, one half teaspoon baking powder, ditto of lemon extract, two eggs and a few currants. Beat eggs with sugar, add b.u.t.ter melted, then the flour and essence of lemon, sprinkle a few currants at the bottom of small moulds.
Bake about fifteen minutes.
SHREWSBURY CAKES.
MISS HENRY.
Rub to a cream six ounces of sugar, with six ounces of b.u.t.ter, add two well beaten eggs and work in twelve ounces flour, adding a teaspoonful of rose water. Roll out thin and cut into small cakes.
CONFECTIONS.
"Sweet meats, messengers of strong prevailment in an unhardened youth."--SHAKESPEARE.