METHODS OF MAKING BISCUITS AND CAKES.
It is here necessary to premise that particular care must be taken to
keep the utensils entirely free from grease of any kind: and the flour
and sugar quite dry, as in case of neglect you cannot make good
biscuits.
_Savoy Biscuits._
TAKE one pound and a half of sugar, one pound and two ounces of flour,
and twenty four eggs: separate the yolks from the whites, beat the yolks
and sugar together with a spoon: whisk the whites up stiff, and mix with
the yolks; whisk it all on a slow fire till warm, then take it off and
whisk it till cold; mix in the flour, and drop them through a funnel
made for the purpose.
N.B. They require a hot oven, and you should sift a little sugar over
them, just before you put them in.
_Spunge Biscuits._
TAKE one pound of sugar, and three quarters of flour, and mix in the
same manner as the savoy biscuits: these will not require so hot an oven
as the former.
_Palace Royal Biscuits._
ARE made in the same manner as savoy biscuits, and are baked in small
paper boxes.
_Royal Heart Biscuits._
TO a pound of almonds beat fine, put a pound and a half of sugar, half a
pound of flour, sixteen whole eggs, and twelve yolks. Beat the sugar and
almonds up well by degrees with the eggs; then put in the flour, and set
it into moles, they will require a gentle oven.
_Diet Bread Cakes._
TAKE one pound of moist sugar, one pound and a quarter of flour, and
seven eggs: let your sugar boil with better than half a pint of water;
then whisk your eggs and sugar up well: take it off, and whisk it till
it is cold, then mix in your flour, and put it into moles.
_Naple Biscuits._
ARE made in the same manner as diet bread, but add a little more flour.
_Orange Heart Biscuits._
TAKE one pound and a half of sugar, three quarters of a pound of flour,
one pound and a half of yolks of eggs, eight preserved orange peels, and
two ounces of almonds; pound your peels and almonds fine, then beat it
up and proceed in the same manner as in making the royal heart biscuits.
_Queen Cakes._
TAKE one pound and a quarter of flour, one pound of sugar, and one pound
of butter, a quarter of a pound of currants, and eight eggs: cream your
butter, and beat it up with the eggs and sugar, then put in the flour
and currants.
_Champaign Biscuits._
TAKE the whites of eight eggs with some flour, and half a pound of
butter; beat the eggs and sugar together: melt the butter, and beat it
up; then put in the flour and a few carraway seeds: fold a paper up in
the form of a fan, and drop them in the ridges: they will require a hot
oven.
_Fine Rusks._
MAKE a good diet bread paste, bake it in long tins; when cold, cut it in
slices, and brown them in the oven: put a few carraway seeds in the
paste.
_French Rusks._
TAKE three pounds of sugar, four pounds of flour, and two pounds of
yolks of eggs: beat the sugar and yolks together, then mix in the flour,
and roll it up in long rolls; bake it, and when cold, cut it into thin
slices.
_Yarmouth Cakes._
TAKE one pound and a half of flour, one pound of sugar, and one pound of
butter, six ounces of currants, and six eggs: beat the eggs and sugar
together, melt the butter, and mix it and the flour up to stiff paste:
part it half for plums, and half for seed; then roll it out, cut it into
round shapes, and bake them in a gentle oven.
_Tunbridge Water Cakes._
TAKE one pound of flour, one pound of butter, three quarters of a pound
of sugar, half a pint of cream, and four eggs: mix the eggs, sugar, and
cream together, put in the butter melted, and beat it up well; then mix
in the flour, and a few carraway seeds, roll the part out quite thin;
cut it into round cakes, and bake them in a slow oven.
_Cedraty Biscuits._
TAKE one pound and three quarters of sugar, half a pound of yolks, and
three quarters of a pound of butter: mix these together, then roll them
up with as much flour as is necessary to stiffen it: make them into
round rings, and bake them.
_Italian Cakes._
TAKE the whites of twelve eggs with some flour and sugar; whisk the eggs
and sugar over the fire, till hot; then take it off, and whisk it till
it is quite cold, and put in the flour: drop them in round cakes on
paper, and bake them.
_Common Maccaroons._
TAKE one pound of almonds, one pound of sugar, and the whites of ten
eggs, and a little rose water: pound your almonds with the whites, and
rose water; then mix in the sugar, and lay them out on wafer paper.
_French Maccaroons._
TO a pound of almonds, allow two pounds of sugar mixed in the same way,
and laid out in the same manner.
_Ratafia Biscuits._
TAKE half a pound of sweet almonds, and half a pound of bitter: pound
them fine, mixed with whites of eggs, then add two pounds and a half of
sugar; beat it up well with whites of eggs, then drop them on paper, and
bake them in a slow oven.
_Orange Biscuits._
MIX one pound of almonds, with two pounds of sugar in the same manner as
ratafia biscuits; but rasp the rind of eight China oranges among it, and
drop them in small drops.
Lemon biscuits are made in the same manner.
_Spanish Rusks._
TAKE half a pound of yolks, half a pound of sugar, and half a pound of
flour; two ounces of butter, two lemons rasped, and a glass of brandy:
mix all together, then roll it up stiff, and make it in rings, and bake
them.
_Merenges._
TAKE a pint of sugar, and the whites of six eggs; boil the sugar to the
degree called _blown_, then grain it, and mix in the whites whisked
stiff: lay them out in oval shapes, and brown them in the oven, put a
piece of barberry jam in between, and put two halves together.
_Ginger Cakes._
TAKE one pound of butter, three pounds of flour, one pound of sugar; a
pint of cream, and five eggs: beat the eggs, cream, and sugar together;
melt the butter and put it in, then mix in the flour with a few carraway
seeds, and six ounces of ginger; roll them thin, and bake them in a slow
oven.
_Ginger-Bread Nuts._
TO five pounds of flour, put six pounds of treacle, one pound and a half
of sugar, and a pound and a half of butter: rub the butter with the
flour and sugar, then mix it up with the treacle; and put in six ounces
of ginger, and four ounces of pimento, and drop them in drops. They will
require a slow oven.
_Filbert Biscuits._
TAKE a pound of nut kernels; let them be exceeding dry, pound them fine,
with the whites of eggs; mix in two pounds of sugar, beat the paste up
with whites of eggs. Drop them out in small drops.
_Sweetmeat Biscuits._
TAKE a pound of sugar, a pound and a half of flour, the yolks of twenty
eggs, with half a pound of almonds; pound the almonds fine with the
yolks: mix in the sugar, and beat it up well, then mix in the flour,
bake it in a square cake, afterwards ice it: cut it into shapes, and put
orange peels on them.
_Rock Almond Biscuits._
CUT your almonds very fine: to a pound of which, allow four ounces of
sugar, and the whites of six eggs; whisk the eggs stiff, then put in the
sugar and almonds; set them in lumps on wafer paper, and bake them in a
very slow oven.
_Syringe Biscuits._
TO a pound of almonds, allow four pounds of sugar: pound the almonds
fine, mixed with whites of eggs; then put in the sugar, mix it into a
stiff paste; then push it through your jumbal mould, and form it into
different shapes.
_Italian Maccaroons._
TO a pound of almonds, allow two pounds and a quarter of sugar: mix it
all in the same manner as ratafia biscuits. Drop it on wafer paper, and
put some almonds cut small on the top of every drop.
_Milfruit Biscuits._
CUT some almonds small, and colour some of the pieces red; then cut some
orange-peel small, and mix them together: dip them in icing, and lay
them on wafer paper, in the shape of rock biscuits.
_Marchpane Biscuits._
BEAT a pound of almonds in a mortar, with a little rose water, and the
whites of four eggs: mix in a pound of sugar, roll it out, and put two
pieces together, with some rasberry jam between: ice it, and cut it into
different shapes; bake them in a slow oven.
_Biscuit Drops._
TO a pound of sugar, allow a pound and a quarter of flour, and eight
eggs: mix them in the same manner as spunge biscuits; drop them on wafer
paper.
Common savoys are made in the same manner.
_To make a Savoy Cake._
TAKE the whites of six eggs, with some flour and sugar; beat the yolks
and sugar together: mix it with the whites whisked stiff, then put in
the flour, and bake it in a gentle oven.
_To make a Spunge Cake._
TAKE the whites of six eggs in sugar, and the weight of four eggs in
flour; mix it up in the same manner as a savoy cake.
_To make a Plum Cake._
TO two pounds of flour, allow two pounds of sugar, two pounds of butter,
and sixteen eggs: cream the butter, and beat it all up together; then
mix in a pound of currants.
N.B. Seed Cake is made in the same manner.
_To make a Rice Cake._
TO a pound of sugar, allow a pound of flour, and half a pound of rice
pounded fine, and ten eggs: mix it up exactly in the same manner as
diet-bread.
_To make an Almond Cake._
TO half a pound of almonds, allow half a pound of sugar, and the yolks
of sixteen eggs; beat it up well, then put in three whole eggs, and mix
in six ounces of flour.
N.B. It will require a slack oven.
_To make a Ratafia Cake._
TO a pound of sugar, allow three quarters of a pound of flour, and four
ounces of bitter almonds pounded fine: mix it up with fourteen eggs, in
the same manner as a savoy cake.
_To make Anniseed Cakes._
TO half a pound of sugar, allow a pound of flour, three whites of eggs,
and half a pound of butter: mix all these ingredients together with a
little cream, then put in two ounces of anniseeds, roll it very thin,
and cut it into round cakes.
_Cinnamon Drop Biscuits._
TO a quarter of a pound of sweet almonds, allow half a pound of sugar:
pound the almonds fine with whites of eggs, put in a little cinnamon
essence, or a little cinnamon pounded fine; then drop them on paper in
small drops, and bake them in a slow oven.
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