eggs beaten to a froth, the whites and yolks separate, add a pound of
sifted flour, and mace, to your taste. If you wish your cake to be very
rich, stir in just before it is put in the oven, half a pound of stoned
raisins, and quarter of a pound of citron, or pounded sweet almonds.
172. _Queen's or Heart Cakes._
Rub together till very white, a pound of sugar, three quarters of
butter, then beat the whites and yolks of seven eggs, separately to a
froth, and stir them into the cake, mix a wine glass of wine, one of
brandy, and one of milk, turn it into the cake, then stir in a pound of
flour, a little essence of lemon, and mace or nutmeg to your taste. Stir
the whole well together, then add (a minute before you put it in the
pans,) half a pound of raisins seeded, quarter of a pound of Zante
currants, quarter of a pound of almonds pounded fine, or citron cut in
strips; they should be stirred in very gradually, a handful of each
alternately; when well mixed in, bake the cake immediately, in small
tins or in large cake pans, if baked in the latter it will require
baking about an hour and twenty five minutes, if baked in small tins it
will bake in much less time.
173. _Jelly Cake._
Stir together half a pound of sugar, and six ounces of butter, beat
seven eggs to a froth and put in, together with a little mace, or
nutmeg, then stir in gradually a pound of flour, and the juice and
grated peel of a fresh lemon, turn the mixture on to scolloped tin
plates, well buttered, the mixture should not be more than quarter of an
inch thick in each one, bake them until brown, in a quick oven, then
pile them together on a plate, with jelly spread on each one and jelly
on the top.
174. _Raised Queen's Cake._
Stir into a pound of flour, half a pint of lukewarm milk, a tea cup of
yeast, set it in a warm place; when light stir a pound of sugar, with
three quarters of butter and work it into the sponge, with three beaten
eggs, a little mace or essence of lemon, and half a pound more of sifted
flour. Work the whole together for fifteen or twenty minutes, then let
it remain till very light, when so, stir in half a pound of seeded
raisins, quarter of a pound of Zante currants, and the same of citron.
Bake it directly in a moderate oven, but not a slow one.
175. _Sponge Cake._
Take the weight of ten eggs, in sifted loaf sugar, beat it well with the
yolks of twelve eggs, then grate in the peel of a fresh lemon, and add
the juice of half an one. Beat the whites of six eggs to a froth, and
mix them with the sugar and yolks. Beat the whole, well together without
any cessation, for fifteen minutes, on a shallow plate, then stir in
very gradually the weight of six eggs, in sifted flour, put it in a
moderate oven, as soon as the flour is well mixed in, and bake it from
fifteen to twenty minutes.
176. _Almond Sponge Cake._
Into the whites of sixteen eggs, beaten to a froth, stir their weight of
sifted loaf sugar; beat them well five or six minutes, then add the
weight of seven whites of eggs, in sweet almonds, previously blanched,
dried, and pounded fine, a table spoonful of cream or lukewarm melted
butter, beat the ingredients well together, then stir in very gradually,
the weight of the whites of eight eggs, in sifted flour; as soon as it
is mixed in well, bake it in a moderate oven about twenty minutes.
177. _Black or Fruit Cake._
Stir for twenty minutes, four pounds of butter with five of sugar. Beat
forty eggs, the whites and yolks separate, and stir them into the butter
and sugar, then add a table spoonful of cinnamon, the same quantity of
rosewater, a tea spoonful of essence of lemon, or three of orange flower
water, half an ounce of allspice, the same of mace, and a tea spoonful
of cloves. Stir in very gradually, five pound of sifted flour. Mix three
glasses of white wine, three of brandy, and two of milk. Stir it with
the rest of the above ingredients for twenty minutes, then stir in three
quarters of a pound of blanched, dried and pounded almonds, four pounds
of stoned raisins, five of Zante currants, and a pound of citron, cut in
small pieces, the fruit should be stirred in gradually, a handful of
each kind alternately. Bake it immediately in a moderate oven, for
about two hours and a half. This kind of cake will keep good four or
five months.
178. _Almond Cheese Cake._
Mix half a pound of powdered loaf sugar, with four ounces of butter,
when white add a gill of cream, if you have it, if not put in the same
quantity of boiling milk, with an ounce of pounded cracker, two ounces
of blanched and pounded sweet almonds, half a glass of wine, a tea
spoonful of orange flower or rosewater, and half a grated nutmeg. Beat
five eggs to a froth, the whites and yolks separate, and stir into the
above mixture; then set it on a few coals and stir it constantly till
scalding hot, take it off before it boils, and stir it till nearly cold,
then add quarter of a pound of Zante currants. Pour it into patty pans,
lined with puff paste, cut blanched almonds into small slips, and
ornament the top of the cheese cake with them. Bake them in a quick oven
twenty minutes.
179. _Maccaroons._
Beat the whites of nine eggs to a stiff froth, then stir in ten large
table spoonsful of powdered loaf sugar, beat them together well; add
quarter of a pound of bitter almonds, previously blanched, dried and
pounded fine, and the same quantity of sweet ones. When the whole is
well mixed, do them up into balls of the size of a walnut, lay them on
buttered baking plates, several inches apart, flatten them on the top,
bake them in a slow oven till of a light brown.
180. _Frosting for Cake._
Allow for each loaf of cake, the white of one egg, and ten heaping tea
spoonsful of powdered double refined loaf sugar. Beat the eggs on a
shallow plate till you can turn the plate upside down, without the eggs
dropping from it. Then stir in the sugar very gradually; stir it without
any cessation for fifteen minutes, then add a tea spoonful of lemon
juice, vinegar will do but it is not as good as the lemon juice. If you
wish to have it colored, stir in a few grains of cochineal powder, or a
little powder blue. As soon as you have put in the lemon juice, lay it
with a knife, on the cake, which should be hot, smooth it over, and set
the cake away in a cool place, and let it remain, until it hardens.
181. _Cocoanut Cakes._
Beat the whites of eight eggs, to a stiff froth, then stir in half a
pound of sifted loaf sugar; it should be stirred in very gradually, and
beaten eight or ten minutes, then add half a pound of grated cocoanut,
the brown part should be cut off before it is grated. Put in a table
spoonful of the milk of the cocoanut, if you have it, if not it will do
without, drop it on buttered pie plates, several inches apart, the drops
should be about the size of a cent. Bake them in a oven about twenty
minutes.
182. _Floating Island._
Beat the whites of nine eggs to a froth, then beat with them seven large
table spoonsful of whatever dark colored jelly, you may happen to have.
When you have beaten them seven or eight minutes, put some cream into a
large shallow dish, and turn the jelly and eggs, into the center of it.
This should not be made but a short time before it is to be eaten.
183. _Whip Syllabub._
Take good sweet cream, and to each pint of it, put six ounces of sifted
double refined loaf sugar, half a tumbler of white wine, the juice and
grated peel of a lemon. Beat it well, as the froth rises, take it off
and lay it on jelly, in a dish or glasses. Keep it in a cool place till
just before it is eaten.
184. _Blanc Mange._
Pull an ounce of isinglass, into small pieces, rinse and put it to a
pint and a half of milk. Stir it over a slow fire, with a stick of
cinnamon or mace, and loaf sugar to your taste. Stir it without boiling
until the isinglass dissolves. Then set it where it will boil five or
six minutes, stirring it constantly. Strain it and fill your moulds with
it when cool, and let it remain until wanted.
185. _Rice Flour Blanc Mange._
Boil a quart of milk and sweeten it to your taste with loaf sugar; add
the juice and grated peel of a lemon. Mix four table spoonsful of ground
rice smoothly with a little cold milk, and stir it into the boiling
milk. Boil the whole together ten minutes, stirring it occasionally
while boiling; then take it from the fire, stir into it the beaten
whites of three eggs, set it back on a few coals, and stir it constantly
until nearly boiling hot, take it off, fill your moulds, and let it
remain till cold. This is very good food for invalids.
186. _Ice Cream._
To one quart of milk, put the yolks of four eggs well beaten, the rind
of a lemon pared thin, sweeten it very sweet with loaf sugar. Put it on
a slow fire and stir it constantly till scalding hot, care must be taken
then it does not get to boiling. Take it up, take out the lemon peel,
set it away to cool. When perfectly cold put it into an ice cream form,
(if you cannot procure one, a milk kettle will do,) set it into a large
tub, strew round it a layer of ice cracked fine, then a layer of rock
salt, then another layer of ice and salt, and so on, till the ice is as
high as the top of the form; a layer of ice should be last. Shake the
form frequently, while the cream is freezing; care must be taken that
none of the salt gets into the cream. The tub should be covered with a
flannel cloth, while the cream is freezing. If you wish to shape the
cream in moulds, turn it into them, as soon as it freezes in the form,
and set them in the tub, and let them remain in it, till just before
they are to be eaten. When you wish to get them out of the moulds or
form, dip them into warm water and take them out of it instantly and
turn them out into your dishes. Where cream is used instead of milk, no
eggs or scalding will be necessary. Three table spoonsful of pine apple
juice, to a quart of the cream gives it a fine flavor, strawberries are
also nice in the cream. If you wish to color the cream, stir in a little
cochineal powder, saffron or powder blue, before you freeze it.
187. _Pastry._
For good common pie crust, allow two tea cups of shortening to a quart
of flour, and a tea spoonful of salt, half lard and half butter is the
best, beef shortening does very well with butter for plain pie crust.
Rub part of the shortening thoroughly with two thirds of the flour; then
put in the salt, together with cold water, to moisten it just enough to
roll out easily. Roll it out thin, spread on the reserved shortening,
then sprinkle on the remainder of your flour, and roll it up. Cut it
into as many pieces as you have pies, roll out the under crust very
thin, butter your pie plates, and put it on them, fill your plates with
your fruit, roll out the upper crust lightly, about half an inch thick,
and cover your pies, pare it off neatly round the edges of the plates.
This rule furnishes crust enough for a couple of pies. Pie crust to be
light, should be baked in a quick oven.
188. _Puff Paste or Confectioner's Pastry._
Sift three quarters of a pound of flour, and mix it with cold water
enough to render it sufficiently stiff to roll out, put in one half a
tea spoonful of salt, before you put in the water. Weigh out a pound of
butter, cut it into thin slices, and roll it out thin as possible on a
moulding board; in order to do this a great deal of flour should be
sprinkled on the board and butter, and rubbed on the rolling pin. Lay
your rolled butter on a platter. Then roll out your crust very thin, lay
the pieces of butter thickly over it. Weigh out a quarter of a pound of
sifted flour, and sprinkle part of it over it, roll it up, then roll it
out again, put on the remainder of the butter and flour, roll it up and
let it stand half an hour in a cool place. Roll it our lightly half an
inch thick, for the upper crust to the pies. Bake it in a quick oven
till of a light brown.
189. _Apple Pie._
Pare, quarter, and take out the cores of the apples, and if not ripe,
stew them before baking them, and season them to your taste. Butter your
plates, put on a thin under crust, fill the plates, and cover them with
a thick crust. Bake them about three quarters of an hour. When done take
off the upper crust carefully, and put a piece of butter of the size of
a walnut, into each pie, sweeten them to your taste, if not acid enough,
squeeze in the juice of part of a lemon, or put in a little tartaric
acid, dissolved in a little water. Essence of lemon, nutmeg, or
rosewater, are all good spice for apple pies. Apples stewed in new
cider, and molasses, with a few quinces and strained, with a little
cinnamon in it makes nice pies. Dried apples for pies, should have
boiling water turned on them, and stewed till tender, then add a little
sour cider, and a little orange peel, and stew them a few moments
longer, take them up, put in a little butter, sugar, and the juice and
peel of a lemon improve them, they are better for being rubbed through a
sieve. Fill your pie plates and bake the pies half an hour.
190. _Mince Pie._
The best kind of meat for mince pies, is neats tongue and feet, and
chickens; a shank of beef makes very good pies. Boil your meat till
perfectly tender, then take it up, clear it from the bones and gristle,
chop it very fine and mix it with double the quantity of chopped apple;
if the meat is not fat, put in a little suet or melted butter, moisten
it with cider, add cloves, mace, or nutmeg, and cinnamon, to your taste,
sweeten it with molasses and sugar, add a little salt. If you wish to
have your pies very rich, put in wine or brandy to your taste, the juice
and peel of a lemon, the peel should be grated, and stoned raisins and
citron cut in small strips. Bake the pies in shallow plates. Make
apertures in the upper crust, before you cover the pies. Bake the pies
from half, to three quarters of an hour. Mince meat for pies, with
brandy or wine in it, and strongly spiced will keep several months, in
cold weather. It should be put in a stone pot, and kept in a dry cool
place.
191. _Peach Pie._
Take mellow juicy peaches, wash and put them in a deep pie plate, or
pudding dish, lined with pie crust, sprinkle sugar on each layer of
peaches, a great deal will be necessary to sweeten them sufficiently,
put in about a table spoonful of water, sprinkle a little flour over the
top and cover the pie with a thick crust. Bake it an hour. Pies made in
this manner are much better than with the stones taken out, as the
prussic acid of the stones, gives the pie a fine flavor. Dried peaches
should be stewed and sweetened, before being made into pies; they do not
require any spice.
192. _Tart Pie._
Sour apples, cranberries, and dried peaches, all make nice tarts. Stew
and strain them; if the peaches are not tart, put in the juice and
grated peel of a lemon, put in a little sugar. Line shallow pie plates
with a thin crust, put a rim of pie crust round the edge of the dish,
fill the plates with your tart. Roll some of the crust very thin, cut it
into narrow strips, with a jagging iron, and lay it on the pie in a
fanciful manner. Bake the pies about twenty five minutes.
193. _Rice Pie._
To a quart of boiling water, put a small tea cup of rice, and boil it
till very soft. Then add a quart of milk, strain it through a sieve, put
in a little salt, five beaten eggs, a nutmeg grated, and sugar enough to
sweeten it, the sugar should be put in before the rice is strained, add
a few raisins. Bake it in deep pie plates, without an upper crust.
194. _Rhubarb or Persian Apple Pie._
Take the stalks of the rhubarb plant in the spring, or fore part of
summer, (they are not good later,) cut them in small pieces, and stew
them till tender; then strain and sweeten them to your taste, bake them
with only an under crust.
195. _Cherry and Blackberry Pies._
Cherries and blackberries for pies, should be perfectly ripe; put them
in a deep plate, with an under crust, and sprinkle sugar and cinnamon,
or cloves, over them; cover them and bake them half an hour.
196. _Grape Pie._
Grapes are the best for pies when very small and tender; if not very
small, they should be stewed and strained, on account of the seeds.
Sweeten them to your taste, no spice is necessary.
197. _Currant and Gooseberry Pies._
Pick them over, and stew them in just water enough to prevent their
burning at the bottom, when tender sweeten them to your taste with
sugar, and bake them without any spice, in deep dishes. Some people do
not stew the currants before baking them, but they are not apt to be
sweet enough, if not previously stewed.
198. _Pumpkin Pie._
Cut your pumpkin in two, take out the seeds, and wash the pumpkin, cut
it into small strips, and boil it in just water enough to prevent its
burning, when tender turn off the water, and let it steam over a
moderate fire for fifteen minutes, taking care it does not burn. Take it
up, strain it through the sieve, and if you like the pies very thin, put
two quarts of milk, to a quart of the pumpkin, and six eggs; if you wish
to have them thick, put a quart only of milk, to a quart of pumpkin, and
three eggs. Three eggs to a quart of milk does very well, but they are
better with five or six. Sweeten it with molasses or sugar, put in
ginger, or grated lemon peel to your taste. Bake them in deep plates
from fifty to sixty minutes in a hot oven.
199. _Carrot Pie._
Scrape three good sized carrots, boil them till very tender. Then rub
them through a sieve, and mix them with a quart of milk, four beaten
eggs, a piece of butter of the size of half an egg, a table spoonful of
lemon juice, and the grated peel of half a one. Sweeten it to your
taste. Bake it in deep pie plates with an under crust and rim.
200. _Potatoe Pie._
Boil Irish or sweet potatoes, till very soft. Take them up, peel and
mash them fine. To one quarter of a pound of potatoes put a quart of
milk, three ounces of butter, melted; five eggs, a glass of wine, and
one of lemon or French brandy. Put in sugar, and mace to your taste.
201. _Marlborough Pie._
Pare tart mellow apples, quarter them, take out the seeds, and stew them
in a little water till soft enough to rub through a sieve. To twelve
table spoonsful of it when strained, put twelve table spoonsful of
sugar, the same quantity of wine, five eggs, six table spoonsful of
melted butter, half a pint of milk, the juice and grated peel of half a
lemon, and half a nutmeg. Bake it in deep pie plates, without an upper
crust.
202. _Custard Pie._
Beat seven eggs with three table spoonsful of rolled sugar, mix them
with a quart of milk, flavor it with nutmeg or rosewater. This is good
baked either in cups, or deep pie plates, with an under crust. Set the
pie plates with the crust in the oven and let it bake a moment before
you turn in the custard. To ascertain when the pie is done, stick a
clean broom splinter through the center of the pie, if none of the
custard adheres to it, it is sufficiently bakes.
203. _A Plain Custard Pie._
Boil a quart of milk with a few peach leaves, or lemon peel; strain it.
Put it back on the fire; when it boils, mix a table spoonful of flour,
with a little milk, and turn it in, let it boil a minute, then put it
with four beaten eggs, and sugar to your taste, and bake it in deep pie
plates with an under crust.
204. _Lemon Pie._
Squeeze out the juice of two good sized lemons, grate the rind of the
lemon, but not the white part, put the juice and grated lemon to a pint
of milk. Beat six eggs, with five table spoonsful of powdered loaf
sugar, and put them in the milk, with a couple of crackers pounded fine,
and a table spoonful of melted butter. Line a pudding dish with pie
crust, put a rim of puff paste, or nice pie crust, round the edge, turn
the mixture into it, and bake it from twenty five to thirty minutes.
205. _Cocoanut Pie._
Cut off the brown part of the cocoanut, grate the remainder of it. Scald
a quart of milk, and turn it on to the cocoanut, and three crackers
pounded fine. Beat eight eggs, with three table spoonsful of sifted loaf
sugar, turn it into the milk, together with a glass of wine, and half a
grated nutmeg. If any of the milk of the cocoanut can be saved, to mix
with the cow's milk, it makes the pie nicer. Bake it in a deep pie
plate, or pudding dish, with a rim of puff paste round the edge of the
dish.
206. _Small Puffs._
Make some puff paste, and roll it half an inch thick, cut it with a
tumbler, into any number of puffs you want, cut the remainder of your
paste, into narrow strips with a jagging iron, put them round the edge
of those you have cut with a tumbler, lay the puffs on buttered plates,
and bake them in a quick oven, till of a light brown. Then fill them
with any preserved fruit, you may happen to have.
207. _Boiled Custards._
Boil a quart of milk. Beat six eggs with three table spoonsful of sugar,
four eggs are enough if you want them plain, grate in a nutmeg, or put
in a little rosewater, or essence of lemon. Turn the boiling milk on to
the sugar and eggs, stir it several minutes then put it on a few coals,
stir it constantly till boiling hot, take it up before it gets to
boiling, stir it a few moments, then turn it into your cups and grate
nutmeg on them.
208. _Almond Custards._
Boil in a quart of milk, a couple of ounces each of sweet, and of bitter
almonds, pounded fine. When it has boiled seven or eight minutes strain
it on to the beaten yolks of eight eggs, and three table spoonsful of
loaf sugar. Stir it several moments, then put it on a moderate fire,
stir it without any cessation till scalding hot, then take it from the
fire, and stir it constantly till nearly cold, then fill your glasses or
cups. Just before they are to be eaten, beat the whites of the eggs, to
a froth, and lay them on the top of the custards. A few grains of
cochineal powder, or saffron in the beaten whites, makes them look
handsomely.
209. _Cold Custard or Rennet Pudding._
Put a piece of calf's rennet three inches square, to a pint of wine,
when it has stood seven or eight hours, it is fit for use. Whenever you
wish to make your custard, put three table spoonsful of the wine, to a
quart of milk, and four table spoonsful of powdered loaf sugar, flavor
it with essence of lemon, or rosewater. Stir it twenty minutes, then
dish it out, grate nutmeg over it. It should be eaten in the course of
an hour after it is made, as it will soon curdle.
210. _Custard Pudding._
Stir a quart of milk very gradually into half a pint of flour, put in a
little salt, seven beaten eggs, and a little nutmeg or essence of lemon,
sweeten it to your taste, bake it three quarters of an hour.
211. _Boiled Bread Pudding._
Soak about three quarters of a pound of rusked bread, in milk, if you
have not milk, water will do. When soft, squeeze out the water, mash it
fine and put in a heaping table spoonful of flour, mixed with a tea cup
of milk, put in three eggs, half a tea spoonful of salt. Mix the whole
well together, flour the inside of your pudding bag, and put the pudding
in. The bag should not be more than two thirds full, as the pudding
swells considerably while boiling. The pudding should be put into a pot
of boiling water, and boiled an hour and a half without intermission; if
allowed to stop it will be heavy.
212. _A Plain Baked Bread Pudding._
Pound rusked bread, and put five heaping table spoonsful of it to a
quart of milk, three beaten eggs, four table spoonsful of sugar, half a
tea spoonful of salt, half a nutmeg, and a table spoonful of melted
butter. Bake it an hour and a half; it is good without the eggs, if
baked two hours and a half. It does not require any sauce.
213. _A Rich Bread Pudding._
Cut a loaf of baker's bread into thin slices, spread butter on both
sides; lay them in a buttered pudding dish, and on each layer strew
Zante currants, or stoned raisins, and citron cut into small pieces.
Beat eight eggs with six table spoonsful of sugar rolled free from
lumps; mix them with three pints of milk, and a grated nutmeg. Turn the
whole over the bread and let it stand until the bread has absorbed most
of the milk, then bake it about three quarters of an hour.
214. _Flour Pudding._
Into a pint and a half of flour, stir gradually a quart of milk; stir it
till free from lumps, then add seven beaten eggs, a couple of tea
spoonsful of salt, and a grated nutmeg. A pudding made in this manner is
good either baked or boiled; it takes two hours to boil and one to bake
it. It should be eaten as soon as cooked or it will be heavy. This as
well as all other kinds of boiled puddings should not be put into the
pot until the water boils and should not be allowed to stop for a
moment, if the water wastes much in boiling, fill the pot up with
boiling water. A pudding bag should be floured on the inside, and not
filled more than two thirds full. When the pudding has boiled six or
eight minutes turn it over, as it is apt to settle. Flour puddings
require rich sauce.
215. _A Plain Rice Pudding._