Very good loaf cake is made with two pounds of flour, half a pound of sugar, quarter of a pound of b.u.t.ter, two eggs, a gill of sweet emptings, half an ounce of cinnamon, or cloves, a large spoonful of lemon-brandy, or rose-water; if it is not about as thin as goad white bread dough, add a little milk. A common sized loaf is made by these proportions. Bake about three quarters of an hour.
A handy way to make loaf cake is, to take about as much of your white bread dough, or sponge, as you think your pan will hold, and put it into a pan in which you have already beat up three or four eggs, six ounces of b.u.t.ter warmed, and half a pound of sugar, a spoonful of rose-water, little sifted cinnamon, or cloves. The materials should be well mixed and beat before the dough is put in; and then it should be all kneaded well together, about as stiff as white bread. Put in half a pound of currants, or raisins, with the b.u.t.ter, if you choose. It should Stand in the pan two or three hours to rise; and be baked about three quarters of an hour, if the pan is a common sized bread-pan.
If you have loaf cake slightly injured by time, or by being kept in the cellar, cut off all appearance of mould from the outside, wipe it with a clean cloth, and wet it well with strong brandy and water sweetened with sugar; then put it in your oven, and let the heat strike through it, for fifteen or twenty minutes. Unless very bad, this will restore the sweetness.
CARAWAY CAKES.
Take one pound of flour, three quarters of a pound of sugar, half a pound of b.u.t.ter, a gla.s.s of rose-water, four eggs, and half a tea-cup of caraway seed,--the materials well rubbed together and beat up. Drop them from a spoon on tin sheets, and bake them brown in rather a slow oven. Twenty minutes, or half an hour, is enough to bake them.
DOUGH-NUTS.
For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of b.u.t.ter as big as an egg, and a tea-spoonful of dissolved pearlash. When you have no eggs, a gill of lively emptings will do; but in that case, they must be made over night. Cinnamon, rose-water, or lemon-brandy, if you have it. If you use part lard instead of b.u.t.ter, add a little salt. Not put in till the fat is very hot. The more fat they are fried in, the less they will soak fat.
PANCAKES.
Pancakes should be made of half a pint of milk, three great spoonfuls of sugar, one or two eggs, a tea-spoonful of dissolved pearlash, spiced with cinnamon, or cloves, a little salt, rose-water, or lemon-brandy, just as you happen to have it. Flour should be stirred in till the spoon moves round with difficulty. If they are thin, they are apt to soak fat. Have the fat in your skillet boiling hot, and drop them in with a spoon. Let them cook till thoroughly brown. The fat which is left is good to shorten other cakes. The more fat they are cooked in, the less they soak.
If you have no eggs, or wish to save them, use the above ingredients, and supply the place of eggs by two or three spoonfuls of lively emptings; but in this case they must be made five or six hours before they are cooked,--and in winter they should stand all night.
A spoonful or more of N.E. rum makes pancakes light. Flip makes very nice pancakes. In this case, nothing is done but to sweeten your mug of beer with mola.s.ses; put in one gla.s.s of N.E. rum; heat it till it foams, by putting in a hot poker; and stir it up with flour as thick as other pancakes.
FRITTERS.
Flat-jacks, or fritters, do not differ from pancakes, only in being mixed softer. The same ingredients are used in about the same quant.i.ties; only most people prefer to have no sweetening put in them, because they generally have b.u.t.ter, sugar, and nutmeg, put on them, after they are done. Excepting for company, the nutmeg can be well dispensed with. They are not to be boiled in fat, like pancakes; the spider or griddle should be well greased, and the cakes poured on as large as you want them, when it is quite hot; when it gets brown on one side, to be turned over upon the other. Fritters are better to be baked quite thin. Either flour, Indian, or rye, is good.
Sour beer, with a spoonful of pearlash, is good both for pancakes and fritters.
If you have any cold rice left, it is nice to break it up fine in warm milk; put in a little salt; after you have put milk enough for the cakes you wish to make, (a half pint, Or more,) stir in flour till it is thick enough to pour for fritters. It does very well without an egg; but better with one. To be fried like other flat-jacks. Sugar and nutmeg are to be put on when they are b.u.t.tered, if you like.
SHORT CAKE.
If you have sour milk, or b.u.t.ter-milk, it is well to make it into short cakes for tea. Rub in a very small bit of shortening, or three table-spoonfuls of cream, with the flour; put in a tea-spoonful of strong dissolved pearlash, into your sour milk, and mix your cake pretty stiff, to bake in the spider, on a few embers.
When people have to buy b.u.t.ter and lard, short cakes are not economical food. A half pint of flour will make a cake large enough to cover a common plate. Rub in thoroughly a bit of shortening as big as a hen"s egg; put in a tea-spoonful of dissolved pearlash; wet it with cold water; knead it stiff enough to roll well, to bake on a plate, or in a spider. It should bake as quick as it can, and not burn. The first side should stand longer to the fire than the last.
INDIAN CAKE.
Indian cake, or bannock, is sweet and cheap food. One quart of sifted meal, two great spoonfuls of mola.s.ses, two tea-spoonfuls of salt, a bit of shortening half as big as a hen"s egg, stirred together; make it pretty moist with scalding water, put it into a well greased pan, smooth over the surface with a spoon, and bake it brown on both sides, before a quick fire. A little stewed pumpkin, scalded with the meal, improves the cake. Bannock split and dipped in b.u.t.ter makes very nice toast. A richer Indian cake may be made by stirring one egg to a half pint of milk, sweetened with two great spoonfuls of mola.s.ses; a little ginger, or cinnamon; Indian stirred in till it is just about thick enough to pour. Spider or bake-kettle well greased; cake poured in, covered up, baked half an hour, or three quarters, according to the thickness of the cake. If you have sour milk, or b.u.t.ter-milk, it is very nice for this kind of cake; the acidity corrected by a tea-spoonful of dissolved pearlash. It is a rule never to use pearlash for Indian, unless to correct the sourness of milk; it injures the flavor of the meal.
Nice suet improves all kinds of Indian cakes very much.
Two cups of Indian meal, one table-spoonful mola.s.ses, two cups milk, a little salt, a handful flour, a little saleratus, mixed up thin, and poured into a b.u.t.tered bake-kettle, hung over the fire uncovered, until you can bear your finger upon it, and then set down before the fire. Bake half an hour.
BREAD, YEAST, &C.
It is more difficult to give rules for making bread than for anything else; it depends so much on judgment and experience. In summer, bread should be mixed with cold water; during a chilly, damp spell, the water should be slightly warm; in severe cold weather, it should be mixed quite warm, and set in a warm place during the night. If your yeast is new and lively, a small quant.i.ty will make the bread rise; if it be old and heavy, it will take more. In these things I believe wisdom must be gained by a few mistakes.
Six quarts of meal will make two good sized loaves of _Brown Bread_.
Some like to have it half Indian meal and half rye meal; others prefer it one third Indian, and two thirds rye. Many mix their brown bread over night; but there is no need of it; and it is more likely to sour, particularly in summer. If you do mix it the night before you bake it, you must not put in more than half the yeast I am about to mention, unless the weather is intensely cold. The meal should be sifted separately. Put the Indian in your bread-pan, sprinkle a little salt among it, and wet it thoroughly with scalding water. Stir it up while you are scalding it. Be sure and have hot water enough; for Indian absorbs a great deal of water. When it is cool, pour in your rye; add two gills of lively yeast, and mix it with water as stiff as you can knead it. Let it stand an hour and a half, in a cool place in summer, on the hearth in winter. It should be put into a very hot oven, and baked three or four hours. It is all the better for remaining in the oven over night.
_Flour Bread_ should have a sponge set the night before. The sponge should be soft enough to pour; mixed with water, warm or cold, according to the temperature of the weather. One gill of lively yeast is enough to put into sponge for two loaves. I should judge about three pints of sponge would be right for two loaves. The warmth of the place in which the sponge is set, should be determined by the coldness of the weather. If your sponge looks frothy in the morning, it is a sign your bread will be good; if it does not rise, stir in a little more emptings; if it rises too much, taste of it, to see if it has any acid taste; if so, put in a tea-spoonful of pearlash when you mould in your flour; be sure the pearlash is well dissolved in water; if there are little lumps, your bread will be full of bitter spots. About an hour before your oven is ready, stir in flour into your sponge till it is stiff enough to lay on a well floured board or table. Knead it up pretty stiff, and put it into well greased pans, and let it stand in a cool or warm place, according to the weather. If the oven is ready, put them in fifteen or twenty minutes after the dough begins to rise up and crack; if the oven is not ready, move the pans to a cooler spot, to prevent the dough from becoming sour by too much rising.
Common sized loaves will bake in three quarters of an hour. If they slip easily in the pans, it is a sign they are done. Some people do not set a soft sponge for flour bread; they knead it up all ready to put in the pans the night before, and leave it to rise. White bread and pies should not be set in the oven until the brown bread and beans have been in half an hour. If the oven be too hot, it will bind the crust so suddenly that the bread cannot rise; if it be too cold, the bread will fall. Flour bread should not be too stiff.
Some people like one third Indian in their flour. Others like one third rye; and some think the nicest of all bread is one third Indian, one third rye, and one third flour, made according to the directions for flour bread. When Indian is used, it should be salted, and scalded, before the other meal is put in. A mixture of other grains is economical when flour is high.
_Dyspepsia Bread_.--The American Farmer publishes the following receipt for making bread, which has proved highly salutary to persons afflicted with that complaint, viz:--Three quarts unbolted wheat meal; one quart soft water, warm, but not hot; one gill of fresh yeast; one gill of mola.s.ses, or not, as may suit the taste; one tea-spoonful of saleratus.
This will make two loaves, and should remain in the oven at least one hour; and when taken out, placed where they will cool gradually.
Dyspepsia crackers can be made with unbolted flour, water and saleratus.
_To make Rice Bread_.--Boil a pint of rice soft; add a pint of leaven; then, three quarts of the flour; put it to rise in a tin or earthen vessel until it has risen sufficiently; divide it into three parts; then bake it as other bread, and you will have three large loaves.
Heating ovens must be regulated by experience and observation.
There is a difference in wood in giving out heat; there is a great difference in the construction of ovens; and when an oven is extremely cold, either on account of the weather, or want of use, it must be heated more. Economical people heat ovens with pine wood, f.a.gots, brush, and such light stuff. If you have none but hard wood, you must remember that it makes very hot coals, and therefore less of it will answer. A smart fire for an hour and a half is a general rule for common sized family ovens, provided brown bread and beans are to be baked. An hour is long enough to heat an oven for flour bread. Pies bear about as much heat as flour bread: pumpkin pies will bear more.
If you are afraid your oven is too hot, throw in a little flour, and shut it up for a minute. If it scorches black immediately, the heat is too furious; if it merely browns, it is right. Some people wet an old broom two or three times, and turn it round near the top of die oven till it dries; this prevents pies and cake from scorching on the top.
When you go into a new house, heat your oven two or three times, to get it seasoned, before you use it. After the wood is burned, rake the coals over the bottom of the oven, and let them lie a few minutes.
Those who make their own bread should make yeast too. When bread is nearly out, always think whether yeast is in readiness; for it takes a day and night to prepare it. One handful of hops, with two or three handsful of malt and rye bran, should be boiled fifteen or twenty minutes, in two quarts of water, then strained, hung on to boil again, and thickened with half a pint of rye and water stirred up quite thick, and a little mola.s.ses; boil it a minute or two, and then take it off to cool. When just about lukewarm, put in a cupful of good lively yeast, and set it in a cool place in summer, and warm place in winter. If it is too warm when you put in the old yeast, all the spirit will be killed.
In summer, yeast sours easily; therefore make but little at a time.
Bottle it when it gets well a working; it keeps better when the air is corked out. If you find it acid, but still spirited, put a little pearlash to it, as you use it; but by no means put it into your bread unless it foams up bright and lively as soon as the pearlash mixes with it. Never keep yeast in tin; it destroys its life.
There is another method of making yeast, which is much easier, and I think quite as good. Stir rye and cold water, till you make a stiff thickening. Then pour in boiling water, and stir it all the time, till you make it as thin as the yeast you buy; three or four table spoons heaping full are enough for a quart of water. When it gets about cold, put in half a pint of lively yeast. When it works well, bottle it; but if very lively, do not cork your bottle _very_ tight, for fear it will burst. Always think to make new yeast before the old is gone; so that you may have some to work with. Always wash and scald your bottle clean after it has contained sour yeast. Beware of freezing yeast.
Milk yeast is made quicker than any other. A pint of new milk with a tea-spoonful of salt, and a large spoon of flour stirred in, set by the fire to keep lukewarm, will make yeast fit for use in an hour.
Twice the quant.i.ty of common yeast is necessary, and unless used soon is good for nothing. Bread made of this yeast dries sooner. It is convenient in summer, when one wants to make biscuits suddenly.
A species of leaven may be made that will keep any length of time.
Three ounces of hops in a pail of water boiled down to a quart; strain it, and stir in a quart of rye meal while boiling hot. Cool it, and add half a pint of good yeast; after it has risen a few hours, thicken it with Indian meal stiff enough to roll out upon a board; then put it in the sun and air a few days to dry. A piece of this cake two inches square, dissolved in warm water, and thickened with a little flour, will make a large loaf of bread.
Potatoes make very good yeast. Mash three large potatoes fine; pour a pint of boiling water over them; when almost cold, stir in two spoonfuls of flour, two of mola.s.ses, and a cup of good yeast. This yeast should be used while new.