_Seasonable_ at any time.
SAVOY BISCUITS OR CAKES.
1748. INGREDIENTS.--4 eggs, 6 oz. of pounded sugar, the rind of 1 lemon, 6 oz. of flour.
_Mode_.--Break the eggs into a basin, separating the whites from the yolks; beat the yolks well, mix with them the pounded sugar and grated lemon-rind, and beat these ingredients together for 1/4 hour. Then dredge in the flour gradually, and when the whites of the eggs have been whisked to a solid froth, stir them to the flour, &c.; beat the mixture well for another 5 minutes, then draw it along in strips upon thick cartridge paper to the proper size of the biscuit, and bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them.
These biscuits, or ladies"-fingers, as they are called, are used for making Charlotte russes, and for a variety of fancy sweet dishes.
_Time_.--5 to 8 minutes, in a quick oven.
_Average cost_, 1s. 8d. per lb., or 1/2d. each.
SEED BISCUITS.
1749. INGREDIENTS.--1 lb. of flour, 1/4 lb. of sifted sugar, 1/4 lb. of b.u.t.ter, 1/2 oz. of caraway seeds, 3 eggs.
_Mode_.--Beat the b.u.t.ter to a cream; stir in the flour, sugar, and caraway seeds; and when these ingredients are well mixed, add the eggs, which should be well whisked. Roll out the paste, with a round cutter shape out the biscuits, and bake them in a moderate oven from 10 to 15 minutes. The tops of the biscuits may be brushed over with a little milk or the white of an egg, and then a little sugar strewn over.
_Time_.--10 to 15 minutes. _Average cost_, 1s.
_Sufficient_ to make 3 dozen biscuits. _Seasonable_ at any time.
SIMPLE HARD BISCUITS.
1750. INGREDIENTS.--To every lb. of flour allow 2 oz. of b.u.t.ter, about 1/2 pint of skimmed milk.
_Mode_.--Warm the b.u.t.ter in the milk until the former is dissolved, and then mix it with the flour into a very stiff paste; beat it with a rolling-pin until the dough looks perfectly smooth. Roll it out thin; cut it with the top of a gla.s.s into round biscuits; p.r.i.c.k them well, and bake them from 6 to 10 minutes. The above is the proportion of milk which we think would convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in.
These biscuits are very nice for the cheese course.
_Time_.--6 to 10 minutes.
_Seasonable_ at any time.
SODA BISCUITS.
1751. INGREDIENTS.--1 lb. of flour, 1/2 lb. of pounded loaf sugar, 1/4 lb. of fresh b.u.t.ter, 2 eggs, 1 small teaspoonful of carbonate of soda.
_Mode_.--Put the flour (which should be perfectly dry) into a basin; rub in the b.u.t.ter, add the sugar, and mix these ingredients well together.
Whisk the eggs, stir them into the mixture, and beat it well, until everything is well incorporated. Quickly stir in the soda, roll the paste out until it is about 1/2 inch thick, cut it into small round cakes with a tin cutter, and bake them from 12 to 18 minutes in rather a brisk oven. After the soda is added, great expedition is necessary in rolling and cutting out the paste, and in putting the biscuits _immediately_ into the oven, or they will be heavy.
_Time_.--12 to 18 minutes. _Average cost_, 1s.
_Sufficient_ to make about 3 dozen cakes. _Seasonable_ at any time.
ALMOND CAKE.
1752. INGREDIENTS.--1/2 lb. of sweet almonds, 1 oz. of bitter almonds, 6 eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of 1 lemon, 3 oz. of b.u.t.ter.
_Mode_.--Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the latter, and add them to the almonds. Stir in the sugar, flour, and lemon-rind; add the b.u.t.ter, which should be beaten to a cream; and when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth. b.u.t.ter a cake-mould, put in the mixture, and bake in a good oven from 1-1/4 to 1-3/4 hour.
_Time_.--1-1/4 to 1-3/4 hour. _Average cost_, 1s.
_Seasonable_ at any time.
RICH BRIDE OR CHRISTENING CAKE.
1753. INGREDIENTS.--5 lbs. of the finest flour, 3 lbs. of fresh b.u.t.ter, 5 lbs. of currants, 2 lbs. of sifted loaf sugar, 2 nutmegs, 1/4 oz. of mace, half 1/4 oz. of cloves, 16 eggs, 1 lb. of sweet almonds, 1/2 lb.
of candied citron, 1/2 lb. each of candied orange and lemon peel, 1 gill of wine, 1 gill of brandy.
_Mode_.--Let the flour be as fine as possible, and well dried and sifted; the currants washed, picked, and dried before the fire; the sugar well pounded and sifted; the nutmegs grated, the spices pounded; the eggs thoroughly whisked, whites and yolks separately; the almonds pounded with a little orange-flower water, and the candied peel cut in neat slices. When all these ingredients are prepared, mix them in the following manner. Begin working the b.u.t.ter with the hand till it becomes of a cream-like consistency; stir in the sugar, and when the whites of the eggs are whisked to a solid froth, mix them with the b.u.t.ter and sugar; next, well beat up the yolks for 10 minutes, and, adding them to the flour, nutmegs, mace, and cloves, continue beating the whole together for 1/2 hour or longer, till wanted for the oven. Then mix in lightly the currants, almonds, and candied peel with the wine and brandy; and having lined a hoop with b.u.t.tered paper, fill it with the mixture, and bake the cake in a tolerably quick oven, taking care, however, not to burn it: to prevent this, the top of it may be covered with a sheet of paper. To ascertain whether the cake is done, plunge a clean knife into the middle of it, withdraw it directly, and if the blade is not sticky, and looks bright, the cake is sufficiently baked.
These cakes are usually spread with a thick layer of almond icing, and over that another layer of sugar icing, and afterwards ornamented. In baking a large cake like this, great attention must be paid to the heat of the oven; it should not be too fierce, but have a good soaking heat.
_Time_.--5 to 6 hours. _Average cost_, 2s. per lb.
CHRISTMAS CAKE.
1754. INGREDIENTS.--5 teacupfuls of flour, 1 teacupful of melted b.u.t.ter, 1 teacupful of cream, 1 teacupful of treacle, 1 teacupful of moist sugar, 2 eggs, 1/2 oz. of powdered ginger, 1/2 lb. of raisins, 1 teaspoonful of carbonate of soda, 1 tablespoonful of vinegar.
_Mode_.--Make the b.u.t.ter sufficiently warm to melt it, but do not allow it to oil; put the flour into a basin; add to it the sugar, ginger, and raisins, which should be stoned and cut into small pieces. When these dry ingredients are thoroughly mixed, stir in the b.u.t.ter, cream, treacle, and well-whisked eggs, and beat the mixture for a few minutes.
Dissolve the soda in the vinegar, add it to the dough, and be particular that these latter ingredients are well incorporated with the others; put the cake into a b.u.t.tered mould or tin, place it in a moderate oven immediately, and bake it from 1-3/4 to 2-1/4 hours.
_Time_.--1-3/4 to 2-1/4 hours. _Average cost_, 1s. 6d.
COMMON CAKE, suitable for sending to Children at School.
1755. INGREDIENTS.--2 lbs. of flour, 4 oz. of b.u.t.ter or clarified dripping, 1/2 oz. of caraway seeds, 1/4 oz. of allspice, 1/2 lb. of pounded sugar, 1 lb. of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast.
_Mode_.--Rub the b.u.t.ter lightly into the flour; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid make the whole into a light dough; knead it well, and line the cake-tins with strips of b.u.t.tered paper; this paper should be about 6 inches higher than the top of the tin. Put in the dough; stand it in a warm place to rise for more than an hour; then bake the cakes in a well-heated oven. If this quant.i.ty be divided in two, they will take from 1-1/2 to 2 hours" baking.
_Time_.--1-3/4 to 2-1/4 hours. _Average cost_, 1s. 9d.
_Sufficient_ to make 2 moderate-sized cakes.
ECONOMICAL CAKE.
[Ill.u.s.tration: CAKE-MOULD.]
1756. INGREDIENTS.--1 lb. of flour, 1/4 lb. of sugar, 1/4 lb. of b.u.t.ter or lard, 1/2 lb. of currants, 1 teaspoonful of carbonate of soda, the whites of 4 eggs, 1/2 pint of milk.
_Mode_,--In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake, with or without currants. Beat the b.u.t.ter to a cream, well whisk the whites of the eggs, and stir all the ingredients together but the soda, which must not be added until all is well mixed, and the cake is ready to be put into the oven. When the mixture has been well beaten, stir in the soda, put the cake into a b.u.t.tered mould, and bake it in a moderate oven for 1-1/2 hour.