flour to make a batter, two eggs, well beaten, and a cup of yeast, a
little salt; when quite light, bake in rings. Do not beat them after
the yeast is in: they will be light enough in three hours.
SODA CAKES, VERY SUPERIOR.
Sift into three pints of flour, three teaspoonsful of cream of tartar;
rub one quarter of a pound of butter in the flour; dissolve one
teaspoonful of soda in as much milk as will make a dough, thick enough
to roll out; then take a large spoonful, sift flour on the board, roll
out and bake: do not touch them with the hands.
PHILADELPHIA MILK BISCUIT.
Rub half a pound of butter in three pounds of flour, a teaspoonful of
salt; warm the milk and pour on enough to make a thick batter; beat it
well, then add a cup of good yeast. Do not beat it after the yeast goes
in; let it rise; when quite light mix in flour, enough to make it out,
but as little as possible: roll it out and cut into cakes with a small
tumbler: let them rise again, and bake as soon as light.
TWIST ROLLS.
Twist rolls are made in the same way, only make in small twists or
rings, and bake.
LIGHT BISCUIT.
Have a quart of milk a little warm, into which put two spoonsful of
butter; pour this on flour, enough to make a dough; add a tea-cup full
of yeast, and a little salt; let it rise three hours, when roll into
cakes: put them in pans: let them rise again, and bake.
TEA BISCUIT.
Warm a pint of good milk, into which put a piece of butter, the size of
an egg; pour this on some flour, with a little salt and a tea-cup full
of yeast. When quite light, knead it well; roll out and bake in pans.
When done, pull them open and butter them.
GERMAN CAKES.
Cut up into a pound of flour, lard the size of an egg, and a little
salt; milk sufficient to make a dough; roll out very thin, and bake.
These cakes can be fried in lard, in round cakes, and are then called
snow-balls.
MARYLAND BISCUIT.
Cut up a quarter of a pound of lard and butter, into two pounds of
flour; add a little salt and water enough to make a stiff dough; beat
very light with an axe, till it will break off short: stick with a
fork, and bake in a quick oven. To be made up in small cakes.
BUCKWHEAT CAKES.
In a quart of buckwheat meal, put a cup of Indian or wheat flour,
whichever is preferred. Make this into a batter, with water, a little
warm, a cup of yeast and a little salt. Set it to rise, and when quite
light, pour it on the griddle. It is better to set them to rise in a
pitcher, as stirring the batter spoils them.
FLANNEL CAKES.
Make a batter of a pint of milk, sufficiently warm to melt in it a
piece of butter the size of an egg, two eggs, a little salt and flour;
put in a cup of yeast, and set it to rise three hours: bake on the
griddle. If you wish them quick, make them of soda and cream of tartar,
one third soda, and two thirds cream of tartar, or yeast powder.
SALLY LUNN.
Take a pint of milk and water mixed; warm it, and melt a small piece
of butter in it. Put in flour enough to make a stiff batter. Two eggs
and a cup of good yeast, a little salt, but no sugar. Set it in a warm
place to rise. Send to table whole. This quantity will take near an
hour to bake: do not beat it after the yeast goes in.
POTATO BREAD OR ROLLS.
Take some mealy potatoes, mash them fine in some flour, a small piece
of butter, a little salt and some yeast; when light, roll out in cakes:
put them in pans, and set them away to rise, and when light, bake.
MUSH MUFFINS.
Take a pint of corn mush, and when milk warm, put in a lump of butter,
a little milk, two eggs, and flour enough to make a batter; add a
little salt and one cup full of yeast. Set to rise for three hours:
bake in rings.
RICE MUFFINS.
Take a cup full of boiled rice, and a piece of butter, the size of an
egg; pour upon this a quart of boiling milk; add a little salt and two
eggs well beaten; when cool, a tea-cup full of yeast and flour, enough
to make a stiff batter: when light, bake in rings.
QUICK MUFFINS.
One and a half pints of milk to a quart of flour, an even tablespoonful
of butter, two eggs; sift with the flour two teaspoonsful of cream of
tartar, and dissolve with a little milk and a teaspoon three quarters
full of soda: bake immediately.
QUICK WAFFLES.
Quick waffles are made with sour cream. To one quart of sour cream add
flour enough to make a batter, two eggs well beaten, a small piece of
butter, and one teaspoonful of soda; just before baking, a little salt;
bake immediately: a little boiled rice will be a great improvement.
REMARKS ON MAKING INDIAN BREAD.
It is better in making Indian bread to pour the liquid, either water or
milk, boiling hot on the Indian meal. Indian takes more salt than wheat.
TO MAKE MUSH.
Have a pot of boiling water. Stir in gradually corn meal to make it
thick. Salt it to your taste: let it boil one hour. When it is cold,
slice it and fry it a light brown: send to table hot.
CORN BATTER CAKES.
Pour boiling milk on meal, enough to make a batter; add a little salt
and two eggs. The eggs will prevent them breaking when they are turned:
send hot to table. If this batter is made thick and baked in a pan, it
is called pone.
JOURNEY CAKE.
Mix well some corn meal with water, and a little salt. Have ready the
middle board of a flour barrel-head; wet the board, upon which put the
dough with a large spoon; smooth it over; bake before the fire; when
baked brown, turn the other side. Send hot to table.
LIGHTENED PONE.
Pour either milk or water boiling hot on a pint of corn meal; add salt,
and, when it is cool, some yeast and two eggs; when it is light, it
will open at top: bake in pans an inch thick.
INDIAN BREAKFAST CAKES.
Upon one quart of corn meal, pour one quart of boiling milk, with a
small piece of butter, a spoonful of salt, a spoonful of cream of
tartar, and a half one of soda sifted with the meal; when well mixed
drop them into a pan, and bake in an oven: these cakes must be rough on
top.
POTATO CAKES.
Boil ten mealy potatoes, put to them a piece of butter the size of an
egg, some salt and flour, enough to roll them out; bake them in cakes,
on the griddle: send hot to table.
TO MAKE PUFF PASTE.
Take one pound and a half of flour; sift half of it into a tin pan. The
remainder keep for rolling out the paste; take a pound of butter which
has been washed and well worked the night before, and kept in a cold
place. Cut up half of it with two knives into the flour, then mix it
with a tumbler of ice water. Then roll it out very thin, and spread on
it in small thin pieces a quarter of a pound of butter, and sift flour
over it. Cut it in strips, about four inches wide, and six long; lay
one upon another till they are all on; then roll again, and put the
remaining quarter of butter on as before; roll and cut it in strips,
and those strips in squares, and lay one upon another. When you make
the pie do not take one of the strips, but cut it down, so as to have
as many layers as possible in each pie. Always use the knives: never
touch the paste with the hand.
ANOTHER VERY SUPERIOR PUFF PASTE.
One pound and a quarter of flour, and one of butter. The butter should
be divided into four parts, and the salt well washed out of it in three
different waters, the night before, and set in a cold place to become
hard, the harder the better. Weigh a pound and a quarter of flour;
sift half a pound of the flour into a tin pan, (such a pan as should
be always kept for making pastry,) keep the rest of the flour in the
sieve. Cut up in the pan with the half pound of flour, a quarter of
a pound of butter with two knives. (The hands should never touch the
pastry.) Then pour slowly into the pan half a pint of ice water; mixing
it with the knives. Sift some of the flour on your board, and roll it
out very thin, with a floured rolling pin; sufficient flour must be
used to prevent it sticking to the board; put over the paste in small
pieces as regularly as possible, one quarter of butter; then sift flour
over and cut it in strips about three inches wide; then cut across as
many times, placing one piece upon another till it makes quite a high
mound. Flour it and roll it out again as thin as possible. Then put on
in very small pieces the third quarter of butter, and proceed as above,
with the last quarter; roll out very thin, cutting it as before. The
flour is now all rolled in except half of a pound, reserved for rolling
out the paste when making up. It should be made in a cold place, and
near an open window. When you make up your pies cut a piece from top
to bottom of the pile, and roll out thin. The fire should be under
pastry to make it puff up. There is nothing better for baking pastry
than a ten plate stove.
VERY SUPERIOR MINCE PIES.
Take a fresh tongue and some of the neck, four pounds in all; two
pounds of suet, four pounds of raisins, two of currants, two of citron,
six pounds of sugar, one quart of brandy, one of Madeira wine, and half
a peck of apples. Cinnamon, nutmeg, cloves, and very little salt.
CURRANT PIES.
Pick and scald your currants; let them stand a few minutes, then
pour off the water. Some prefer them stewed. Sugar to your taste.
Gooseberries are prepared in the same way.
RHUBARB PIE.
Take off the skin; cut in small pieces; sugar them and put them in the
paste, and bake. Some prefer them stewed.
BLACKBERRY PIE.
Wash your blackberries; put them in the paste, with sugar to your
taste: bake, and send hot to table. These pies are not good, if they
stand long after being baked.
PEACH PIES.
Pare your peaches; cut them in slices; put them in your paste with
sugar and a little water, and bake slowly.
FLORENDINES.
Boil a quart of milk; stir into it four tablespoonsful of rice flour;
let it boil ten minutes, then add a tea-cup full of powdered loaf
sugar, grated nutmeg, a gill of cream, and five eggs beaten very light.
Make a puff paste, and bake.
CREAM PUDDING.
To one cup of cream, add two tablespoonsful of rice flour, and two
eggs; a few currants, sugar, and rose water, to your taste: bake in
paste.
INDIAN PUDDING.
Pour one quart of boiling milk over a half pint of corn meal; add two
tablespoonsful of butter, and four of molasses; beat four eggs very
light; and, when perfectly cool, add them, with a glass of brandy, and
mace and nutmeg: bake, and send to table hot with wine sauce.
RICE PUDDING.
Take half a pint of rice; wash it well; put it on to boil with very
little water, and let it boil dry; then stir in a piece of butter the
size of a goose egg; a grated nutmeg, a tea-cup full of loaf sugar, a
quart of milk, and two eggs well beaten: pour it into a pudding dish,
and bake.
COCOANUT PUDDING.
Grate one cocoanut; pour the milk on some sugar, then boil it, and
throw in the cocoanut; let it come to a boil again. When cold, add four
eggs well beaten: bake in puff paste.
BREAD PUDDING.
Take the inside of a stale loaf of baker’s bread; pour over it one
quart of boiling milk; when perfectly cold, add five eggs well beaten,
one cup full of sugar, a small piece of butter, a little brandy,
mace, and nutmeg: bake in buttered pans. A few raisins would be an
improvement.
POOR MAN’S PUDDING.
Have a pan well buttered; on which put a layer of bread crumbs; then a
layer of apples, pared and sliced, and some sugar and cinnamon; then
bread and butter; then apples, sugar and cinnamon, till your dish is
full. The apples should be juicy: bake, and eat, with wine sauce.
SAGO PUDDING.
Wash a tea-cup full of sago well, in two waters; then pour over it one
quart of boiling milk; a small piece of butter. Set it on the stove to
simmer, slowly, for a few moments; then take it off. Beat four eggs
very light; add sugar and rose water, to your taste: bake in a crust,
or in a buttered dish.
TAPIOCA PUDDING.
Wash well the tapioca; one cup to a quart of milk; put it on the stove;
let it boil till soft; stir in while hot a little butter; let it get
cold; beat three eggs very light: season to your taste, with sugar and
lemon peel: bake in a paste.
ARROW ROOT PUDDING.
Boil one quart of milk; dissolve one tablespoonful of arrowroot; and
when the milk boils, stir it in as you would starch. Let it cool, and
then mix a half pound of butter, and the same of sugar; add six eggs
beaten very light; the rind of a lemon grated, and some grated nutmeg;
put a paste in your dish, and bake: this quantity will make four
puddings.
ORANGE PUDDING.
Orange pudding is made like lemon pudding: using the oranges instead of
the lemons.
JERSEY RICE PUDDING.
Wash well half a tea-cup full of rice; put it in a bake pan with two
quarts of milk; sugar and cinnamon to your taste: bake in a slow oven
till it is as thick as custard.
SPONGE CAKE PUDDING.
Make a sponge cake batter. Boil it in a pyramid form. Make a sauce
of the white of egg and loaf sugar beaten up together. Pour over the
pyramid.
MUNSEY PUDDING.
Take half a loaf of bread crumbled fine; a cup full of suet chopped
fine; some pippin apples cut in thin slices. Have a tin pan well
buttered; put the bread around it; then put in alternately the apples,
bread and suet, with some sugar and nutmeg; to be baked, and eaten with
wine sauce.
PEACH PUDDING.
One quart of dried peaches. Wash them well in four waters; then pour
three pints of boiling milk on one quart of bread crumbs, made fine;
five large tablespoonsful of flour, three spoonsful of cinnamon, one
wine-glass full of brandy, half a pound of suet, two tablespoonsful of
brown sugar, eight or nine eggs beaten separately: boil three hours,
and eat with wine sauce.
PLUM PUDDING.
Take the crumbs of a five cent loaf of bread; one quart of rich milk
boiled and poured over the bread while hot, one quarter of a pound of
suet cut fine, two pounds of raisins stoned, half a pound of currants
washed and dried, one quarter of citron cut in thin slices, six eggs
beaten very light, one tablespoonful of flour. Mix these ingredients,
and boil, or bake slowly. Make a rich sauce, half wine and half brandy.
SWEET POTATO PUDDING.
Boil one pound of sweet potatoes till half done; then skin and grate
them; add half of a pound of butter, the same of powdered sugar, beaten
to a cream; add six eggs well beaten, a grated nutmeg, and lemon
peel with a glass of brandy; bake in a paste, and when the pudding
is done, sprinkle the top with sugar, and cover with bits of citron.
Irish potato pudding is made in the same way. A little cream is an
improvement to the Irish potato pudding.
PUMPKIN PUDDING.
Stew a fine sweet pumpkin till soft and dry; rub it through a sieve;
add half a pound of butter beaten to a cream, with half a pound of
sugar, half a pint of new milk, and a wine-glass full of brandy, some
cinnamon, and nutmeg, six eggs beaten very light: put in a paste, and
bake.
LEMON PUDDING.
One pound of butter; the same of sugar beaten to a cream; ten eggs
beaten to a froth, one wine-glass full of brandy and rose water mixed;
the rind of one lemon and the juice; add one tablespoonful of grated
cracker, or Indian meal: bake in a paste.
LEMON PUDDING ANOTHER WAY.
One cup full of sugar, one egg, the rind and juice of one lemon. This
will make one pudding: or mix with a little rice flour, and make two
with two eggs.
A FANCY DISH.
Get some small-sized oranges; take out all the pulp very carefully,
by cutting a round piece out of the top; scrape out the pulp with a
spoon. Make a jelly with the juice of the oranges; wash and wipe dry
the skins of the oranges. Have some blanc-mange of Irish moss: fill
half of the oranges with the blanc-mange, and the rest with the jelly;
let it get perfectly cold, then cut them in halves or quarters, just as
you fancy; pile them in a dish, and ornament with orange or any kind of
long leaves.
MERANG AUX POMME IN PASTE.
Have a good under crust; cover with stewed apples seasoned with lemon
peel; make an icing as for cake; spread thick over the apples: put it
in the oven for a few moments.
MERANG AUX POMME WITH CREAM.
Have some good cooking apples; pare, core, and stew them slowly till
they are tender; then take them out, and fill the centre with any kind
of marmalade. Arrange them in any fanciful manner you may prefer. Have
some apples stewed and mashed fine; fill all the uneven spaces; cover
this with icing, and decorate with blanched almonds, or macaroon. Set
it in a moderate oven for a few minutes: to be eaten with cream, when
perfectly cold.
SPONGE CAKE CUSTARD.
Grate some stale sponge cake; upon which put some thin slices. Whisk
three eggs very light; pour on them one pint of boiling milk: season
with lemon peel and sugar to the taste. Mix all well together: bake
twenty minutes in a slow oven. Cover the top with sponge cake, and pile
the icing up high in the centre.
SWISS CUSTARD.
Take a quart of thick cream. Mix very smoothly eight teaspoonsful of
the finest flour, with some of the quart of cream: season to your taste
with lemon peel and sugar. Then put the remainder of the cream on the
fire, and when it simmers slowly, put in the cream and flour, stirring
it very gently till it is thick; then pour it out: when perfectly cool,
add some lemon juice. Place in a dish some macaroons, upon which pour
some of the custard. And so proceed, till all of the custard is in.
Ornament the top with any kind of preserves you prefer.
STRAWBERRY WHIPS.
You can make a basket of macaroons any shape you like, by dipping the
edges of the macaroons in barley sugar, and putting them over a mould.
Whip some cream with strawberry juice, fill your basket very high, and
ornament with strawberries and rose leaves.
A GOOD DESSERT.
Take half a pound of loaf sugar; rub on it the rind of a lemon; add
half a pint of boiling water; let it stand till quite cold; beat the
whites of three eggs very light, and one yolk. Mix all together with
a little lemon juice. Put this in a pitcher and set it in a pan of
boiling water, stirring it till it is thick: when quite cold, put it in
cups. If you find it difficult to thicken, add two teaspoonsful of rice
flour, with the boiling water.
APPLE DUMPLINGS.
Boil some potatoes; mash them with salt and a small piece of butter;
add flour, enough to make a paste; pare and core your apples; have
small dumpling-cloths, on each of which place a tablespoonful of dough,
and roll it out; then tie up an apple in each one; scald and flour your
cloth. They should be put in when the water boils, and will take from
half to three quarters of an hour to boil, if the apples are good.
PEACH DUMPLINGS.
Make a paste of one pound of flour, and a quarter of suet; cut the suet
up fine: put in water enough to make a paste; pare your peaches, and
put each one in a cloth; tie up and boil: have a small cloth for each
dumpling.
FRUIT DUMPLINGS.
Pour some boiling water on flour; beat it very light; roll it on a
cloth; put in your fruit; tie it up, and boil.
INDIAN MEAL FRITTERS.
Make a batter of a pint of milk, some Indian meal, and two eggs; have
ready some hot lard, and fry them.
APPLE FRITTERS.
Make a batter of one pint of milk, and three eggs, and flour; chop four
pippin apples up fine; stir them into the batter; drop in a spoonful at
a time.
PANCAKES.
Make a batter of eggs, and milk, and flour; pour a little in the pan,
sufficient to cover the bottom: when a light brown, turn on the other
side.
A QUICK PUDDING.
Mix one table-spoonful of arrow-root with a pint of milk; beat up two
eggs very light; while the milk is boiling, add the arrow root, and
stir all the time: when it comes to a boil, take it off; let it cool;
then add the eggs, some lemon peel, and a little juice: bake in a paste.
BOILED MILK FRITTERS.
Have a quart of new milk boiling hot; stir into it flour enough to make
a stiff dough: then take it off, and let it get perfectly cold; beat
seven eggs very light, and stir them in: drop them in hot lard, and fry
a light brown.
A BAKED FLOUR PUDDING.
To one quart of milk, add eight tablespoonsful of flour. Stir till the
flour is perfectly well mixed; then add six eggs, beaten separately,
very light: butter your pan, and bake in a quick oven; or bake in cups;
these are then called puffs.
A FARINA PUDDING.
Boil a quart of milk; stir into it four tablespoonsful of farina; let
it boil fifteen minutes: when cold, add a cup of cream, a nutmeg, a
cup full of powdered sugar, and four eggs; bake, and eat hot with wine
sauce.
CORN STARCH PUDDING.
Put three table-spoonsful of corn starch into a quart of boiling milk;
let it boil ten minutes: then add four eggs, sugar and nutmeg to the
taste. Bake and serve with wine sauce.
MACARONI PUDDING.
Boil a quart of milk, and when quite cold, beat up four eggs very
light, and add to the milk, with sugar to the taste. Boil three ounces
of macaroni, and when the pan is buttered, put in the macaroni, and
pour the custard around; when it begins to bake stir it well; season
with lemon: send hot to table.
VERMICELLI PUDDING.
Vermicelli pudding is made in the same way, only add a quarter of a
pound of vermicelli to a quart of milk, and five eggs.
RICE PUDDING.
Wash well three ounces of rice; put it in sufficient water to cover it:
when it has boiled a few minutes, pour off the water, and add a pint of
milk: stir it; and when done, take it up; put in it a piece of butter
the size of an egg, some sugar and nutmeg; beat very light four eggs,
and when cold, add to the rice, and if thick, some milk; a few raisins
will improve it very much: when nearly done, have some white of egg and
sugar beaten up very light; arrange on the top, and set it for a few
moments in the oven.
ALMOND PUDDING.
To one quart of cream, add half a pound of almonds, blanched and
pounded in a mortar, with rose water; sweeten to your taste; beat to a
stiff froth the whites of six eggs, with three table-spoonsful of rice
flour: bake in a paste.
A BOILED RICE PUDDING.
Take four ounces of rice; wash it and put it in a bag, with some
raisins; let the rice have plenty room to boil in the bag; turn it
while boiling. It will take an hour and a half. To be eaten with wine
sauce.
RICE FLOUR FRITTERS.
Rice flour fritters are made the same as wheat flour fritters: six
eggs, a quart of milk and flour enough to make a batter.
RICE MILK.
Take any quantity of rice you wish; wash it well; put it down to boil;
when half done, pour off the water: then add milk; season with vanilla
and sugar.
COLD CUSTARD.
Take three quarts of new milk; have a piece of rennet about an inch
square, which put into two table-spoonsful of water; let it soak over
night; in the morning, pour this in the milk; keep it in a warm place
till it turns; then set it on the ice to become cold: eat with cream
and sugar.
TRIFLE.
Place some slices of sponge cake in a dish; put on them preserves
of any kind; pour over this some boiled custard, then ornament the
top with the whites of eggs beaten up with loaf sugar, or whips, if
preferred.
WHIPS.
To one pint of cream, two whites of eggs, one wine-glass full of wine,
and sugar to your taste; churn the cream, and take off the top as it
rises; put in lemonade or other glasses, and ornament with macaroons.
CARRAGEEN, OR IRISH MOSS.
Take one ounce of moss; wash it very well, and let it soak for a few
minutes: put on to boil four quarts of milk; when boiling, put in the
moss; let it boil for four or five minutes, then strain it into moulds;
season with sugar, rose water, or any thing you prefer; if vanilla is
preferred, boil part of a bean in the milk.
FLOATING ISLAND.
Beat to a stiff froth the whites of six eggs; sweeten with loaf sugar;
add currant jelly or strawberry syrup to colour it; sweeten some
cream, upon which put the float. You may season the cream with white
wine, or the extract of vanilla, if preferred; it is then called
syllabub. Ornament with ripe strawberries.
GOOSEBERRY FOOL.
Take a quart of gooseberries; put them in a pan with two pounds of loaf
sugar, and a little water; when quite soft, pass them through a sieve;
when cold, add boiled custard till it is thick. Put it in the dish you
intend to send to table, with whipped cream on top.
APPLE FLOAT.
Stew and mash very well some good cooking apples; sweeten the apples;
make a float of the whites of eggs and sugar, mixed well together, and
cool on the ice. To be eaten with cream.
ICED APPLES.
Have some good cooking apples; stew and mash them; sweeten to your
taste; beat the whites of four eggs to a stiff froth with sugar; cover
the apples, (which must be in the dish you intend to send them to table
in;) set them in a moderate oven to brown for a few moments; take them
out, and keep in a cold place till they are required.
FREEZING CREAM.
Put the freezer containing the cream into the bucket with the ice and
salt; put the ice closely around, so as to touch every part of it; as
soon as the ice is formed, scrape it from the sides to the centre. The
freezer must be kept moving constantly during the process.
ICE CREAM.
Take four quarts of good cream; sweeten with loaf sugar very sweet, as
the sugar loses its strength by freezing; boil a vanilla bean in a pint
of milk; then pour it in the cream and freeze it.
LEMON CREAM.