table-spoonful of salt, till tender, but not broke--strain it, beat five
yelks, two whites of eggs, half a pint of cream--mince white meat and
boiled ham very fine, add three spoonsful of grated cheese, pepper and
salt; mix these with the maccaroni, butter the mould, put it in, and
steam it in a pan of boiling water for an hour--serve with rich gravy.
* * * * *
POTATO PASTE.
Boil mealy potatos quite soft, first taking off the skins; rub them
while hot through a sieve, put them in a stew pan over the fire, with as
much water as will make it the consistence of thick mush; sift one quart
of flour, and make it into a paste; with this mush, knead it till light,
roll it out thin, make the dumplins small--fill them with apples, or any
other fruit--tie them up in a thick cloth, and boil them nicely--eat
them with butter, sugar, and nutmeg.
* * * * *
COMPOTE OF APPLES.
Pare and core the apples, and if you prefer it, cut them in four, wash
them clean, and put them in a pan with water and sugar enough to cover
them; add cinnamon and lemon peel, which has been previously soaked,
scraped on the inside, and cut in strings; boil them gently until the
apples are done, take them out in a deep dish, boil the syrup to a
proper consistency, and pour it on them: it will take a pound of sugar
for a large dish.
* * * * *
CHARLOTTE.
Stew any kind of fruit, and season it in any you like best; soak some
slices of bread in butter; them while hot, in the bottom and round the
sides of a dish, which has been rubbed with butter--put in your fruit,
and lay slices of bread prepared in the same manner on the top: bake it
a few minutes, turn it carefully into another dish, sprinkle on some
powdered sugar, and glaze it with a salamander.
* * * * *
APPLE FRITTERS.
Pare some apples, and cut them in thin slices--put them in a bowl, with
a glass of brandy, some white wine, a quarter of a pound of pounded
sugar, a little cinnamon finely powdered, and the rind of a lemon
grated; let them stand some time, turning them over frequently; beat two
eggs very light, add one quarter of a pound of flour, a table-spoonful
of melted butter, and as much cold water as will make a thin batter;
drip the apples on a sieve, mix them with the batter, take one slice
with a spoonful of batter to each fritter, fry them quickly of a light
brown, drain them well, put them in a dish, sprinkling sugar over each,
and glaze them nicely.
* * * * *
BELL FRITTERS.
Put a piece of butter the size of an egg into a pint of water; let it
boil a few minutes--thicken it very smoothly with a pint of flour; let
it remain a short time on the fire, stir it all the time that it may not
stick to the pan, pour it in a wooden bowl, add five or six eggs,
breaking one and beating it in--then another, and so on till they are
all in, and the dough quite light--put a pint of lard in a pan, let it
boil, make the fritters small, and fry them of a fine amber colour.
* * * * *
BREAD FRITTERS.
Cut your bread of a convenient size, pour on it some white wine, and let
it stand a few minutes--drain it on a sieve, beat four eggs very light,
add four spoonsful of wine, beat all well together--have your lard
boiling, dip the bread in the egg, and fry it a light brown; sprinkle
sugar on each, and glaze them.
* * * * *
SPANISH FRITTERS.
Make up a quart of flour, with one egg well beaten, a large spoonful of
yeast, and as much milk as will make it a little softer than muffin
dough; mix it early in the morning; when well risen, work in two
spoonsful of melted butter, make it in balls the size of a walnut, and
fry them a light brown in boiling lard--eat them with wine and sugar, or
molasses.
* * * * *
TO MAKE MUSH.
Put a lump of butter the size of an egg into a quart of water, make it
sufficiently thick with corn meal and a little salt; it must be mixed
perfectly smooth--stir it constantly till done enough.
* * * * *
CAKES.
JUMBALS.
Put one pound of nice sugar into two pounds of flour, add pounded spice
of any kind, and pass them through a sieve; beat four eggs, pour them on
with three quarters of a pound of melted butter, knead all well
together, and bake them.
* * * * *
MACAROONE.
Blanch a pound of sweet almonds, pound them in a mortar with rose water;
whip the whites of seven eggs to a strong froth, put in one pound of
powdered sugar, beat it some time, then put in the almonds--mix them
well, and drop them on sheets of paper buttered; sift sugar over, and
bake them quickly. Be careful not to let them get discoloured.
* * * * *
TO MAKE DROP BISCUIT.
Beat eight eggs very light, add to them twelve ounces of flour, and one
pound of sugar; when perfectly light, drop them on tin sheets, and bake
them in a quick oven.
* * * * *
TAVERN BISCUIT.
To one pound of flour, add half a pound of sugar, half a pound of
butter, some mace and nutmeg powdered, and a glass of brandy or wine;
wet it with milk, and when well kneaded, roll it thin, cut it in shapes,
and bake it quickly.
* * * * *
RUSK.
Rub half a pound of sugar into three pounds of flour--sift it, pour on
half a pint of good yeast, beat six eggs, add half a pint of milk--mix
all together, knead it well: if not soft enough, add more milk-it should
be softer than bread; make it at night--in the morning, if well risen,
work in six ounces of butter, and bake it in small rolls; when cold,
slice it, lay it on tin sheets, and dry it in the oven.
* * * * *
GINGER BREAD.
Three quarts of flour, three quarters of a pound of brown sugar, a large
spoonful of pounded ginger, one tea-spoonful of powdered cloves--sift
it, melt half a pound of butter in a quart of rich molasses, wet the
flour with it, knead it well, and bake it in a slack oven.
* * * * *
PLEBEIAN GINGER BREAD.
Mix three large spoonsful of pounded ginger, with three quarts of
flour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup of
water, and pour it on the flour; melt half a pound of butter in a quart
of molasses, mix it with the flour, knead it well, cut it in shapes, and
bake it.
* * * * *
SUGAR GINGER BREAD.
Take two pounds of the nicest brown sugar, dry and pound it, put it into
three quarts of flour, add a large cup full of powdered ginger, and sift
the mixture; wash the salt out of a pound of butter, and cream it; have
twelve eggs well beaten; work into the butter first, the mixture, then
the froth from the eggs, until all are in, and it is quite light; add a
glass of brandy butter shallow moulds, pour it in, and bake in a quick
oven.
* * * * *
DOUGH NUTS--A YANKEE CAKE.
Dry half a pound of good brown sugar, pound it and mix it with two
pounds of flour, and sift it; add two spoonsful of yeast, and as much
new milk as will make it like bread: when well risen, knead in half a
pound of butter, make it in cakes the size of a half dollar, and fry
them a light brown in boiling lard.
* * * * *
RISEN CAKE.
Take three pounds of flour, one and a half of pounded sugar, a
tea-spoonful of cloves, one of mace, and one of ginger, all finely
powdered--pass the whole through a sieve, put to it four spoonsful of
good yeast, and twelve eggs--mix it up well, and if not sufficiently
soft, add a little milk: make it up at night, and set it to rise--when
well risen, knead into it a pound of butter, and two gills of brandy;
have ready two pounds of raisins stoned, mix all well together, pour it
into a mould of proper size, and bake it in an oven heated as for bread;
let it stand till thoroughly done, and do not take it from the mould
until quite cold.
* * * * *
POUND CAKE.
Wash the salt from a pound of butter, and rub it till it is soft as
cream--have ready a pound of flour sifted, one of powdered sugar, and
twelve eggs well beaten; put alternately into the butter, sugar, flour,
and the froth from the eggs--continuing to beat them together till all
the ingredients are in, and the cake quite light: add some grated lemon
peel, a nutmeg, and a gill of brandy; butter the pans, and bake them.
This cake makes an excellent pudding, if baked in a large mould, and
eaten with sugar and wine. It is also excellent when boiled, and served
up with melted butter, sugar and wine.
* * * * *
SAVOY OR SPUNGE CAKE.
Take twelve fresh eggs, put them in the scale, and balance them with
sugar: take out half, and balance the other half with flour; separate
the whites from the yelks, whip them up very light, then mix them, and
sift in, first sugar, then flour, till both are exhausted; add some
grated lemon peel; bake them in paper cases, or little tin moulds. This
also makes an excellent pudding, with butter, sugar, and wine, for
sauce.
* * * * *
A RICH FRUIT CAKE.
HAVE the following articles prepared, before you begin the cake: four
pounds of flour dried and sifted, four pounds of butter washed to free
it from salt, two pounds of loaf sugar pounded, a quarter of a pound of
mace, the same of nutmegs powdered; wash four pounds of currants clean,
pick and dry them; blanch one pound of sweet almonds, and cut them in
very thin slices; stone two pounds of raisins, cut them in two, and
strew a little flour over to prevent their sticking together, and two
pounds of citron sliced thin; break thirty eggs, separating the yelks
and whites; work the butter to a cream with your hand-put in
alternately, flour, sugar, and the froth from both whites and yelks,
which must be beaten separately, and _only_ the froth put in. When all
are mixed and the cake looks very light, add the spice, with half a pint
of brandy, the currants and almonds; butter the mould well, pour in part
of the cake, strew over it some raisins and citron--do this until all is
in: set it in a well heated oven: when it has risen, and the top is
coloured, cover it with paper; it will require three hours baking--it
must be iced.
* * * * *
NAPLES BISCUIT.
Beat twelve eggs light, add to them one pound of flour, and one of
powdered sugar; continue to beat all together till perfectly light; bake
it in long pans, four inches wide, with divisions; so that each cake,
when done, will be four inches long, and one and a half wide.
* * * * *
SHREWSBURY CAKES.
Mix a pound of sugar, with two pounds of flour, and a large spoonful of
pounded coriander seeds; sift them, add three quarters of a pound of
melted butter, six eggs, and a gill of brandy; knead it well, roll it
thin, cut it in shapes, and bake without discolouring it.
* * * * *
LITTLE PLUM CAKES.
Prepare them as directed for pound cake, add raisins and currants, bake
them in small tin shapes, and ice them.
* * * * *
SODA CAKES.
Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of
soda; pour it on two pounds of flour--melt half a pound of butter, knead
all together till light, put it in shallow moulds, and bake it quickly
in a brisk oven.
* * * * *
TO MAKE BREAD.
When you find the barrel of flour a good one, empty it into a chest or
box, made for the purpose, with a lid that will shut close: it keeps
much better in this manner than when packed in a barrel, and even
improves by lying lightly; sift the quantity you intend to make up--put
into a bowl two gills and a half of water for each quart, with a
tea-spoon heaped up with salt, and a large spoonful of yeast for each
quart; stir this mixture well, put into another bowl one handful of
flour from every quart; pour a little of the mixture on to wet it, then
more, until you get it all in, taking great care that it be smooth, and
quite free from lumps; beat it some minutes, take one-third of the flour
out of the kettle, pour on the batter, and sprinkle over it the dry
flour; stop the kettle, and set it where it can have a moderate degree
of warmth: when it has risen well, turn it into a bowl, mix in the dry
flour, and knead it on a board till it looks quite light; return it to
the kettle, and place it where it can have proper heat: in the morning,
take the dry crust carefully from the top, put the dough on a board,
knead it well, make it into rolls, set them on tin sheets, put a towel
over, and let them stand near the fire till the oven is ready. In
winter, make the bread up at three o'clock, and it will be ready to work
before bed time. In summer, make it up at five o'clock. A quart of flour
should weigh just one pound and a quarter. The bread must be rasped when
baked.
* * * * *
TO MAKE NICE BISCUIT.
Rub a large spoonful of butter into a quart of risen dough, knead it
well, and make it into biscuit, either thick or thin: bake them quickly.
* * * * *
RICE BREAD.
Boil six ounces of rice in a quart of water, till it is dry and
soft--put it into two pounds of flour, mix it in well; add two
tea-spoonsful of salt, two large spoonsful of yeast, and as much water
as will make it the consistence of bread: when well risen, bake it in
moulds.
* * * * *
MIXED BREAD.
Put a tea-spoonful of salt, and a large one of yeast, into a quart of
flour; make it sufficiently soft, with corn meal gruel; when well risen,
bake it in a mould. It is an excellent bread for breakfast. Indifferent
flour will rise much better, when made with gruel, than with fair water.
* * * * *
PATENT YEAST.
Put half a pound of fresh hops into a gallon of water, and boil it away
to two quarts; then strain it, make it a thin batter with flour; add
half a pint good yeast, and when well fermented, pour it in a bowl, and
work in as much corn meal as will make it the consistency of biscuit
dough; set it to rise, and when quite light, make it into little cakes,
which must be dried in the shade, turning them very frequently; keep
them securely from damp and dust. Persons who live in town, and can
procure brewer's yeast, will save trouble by using it: take one quart of
it, add a quart of water, and proceed as before directed.
* * * * *
TO PREPARE THE CAKES.
Take one or more cakes, according to the flour you are to make; pour on
a little warm water; when it is dissolved, stir it well, thicken with a
little flour, and set it near the fire, to rise before it is used. The
best thing to keep yeast in, is a small mug or pitcher, with a close
stopper, under which must be placed a double fold of linen, to make it
still closer. This is far preferable to a bottle, and more easily
cleaned.
* * * * *
ANOTHER METHOD FOR MAKING YEAST.
Peel one large Irish potato, boil it till soft, rub it through a sieve;
add an equal quantity of flour, make it sufficiently liquid with hop
tea; and when a little warmer than new milk, add a gill of good yeast;
stir it well, and keep it closely covered in a small pitcher.
* * * * *
NICE BUNS.
Put four ounces of sugar with three quarters of a pound of flour; make
it up with two spoonsful of yeast, and half a pint of milk; when well
risen, work into it four ounces of butter, make it into small buns, and
bake them in a quick oven--do not burn them.
* * * * *
MUFFINS.
Sift a quart of flour, put to it a little salt, and a large spoonful of
yeast--beat the white of a fresh egg to a strong froth, add it, and make
the flour up with cold water, as soft as you can to allow it to be
handled; set it in a moderately warm place. Next morning, beat it well
with a spoon, put it on the griddle in a round form, and bake it nicely,
turning them frequently till done.
* * * * *
FRENCH ROLLS.
Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs
well beaten, and half a pint of milk--knead it, and set it to rise: next
morning, work in an ounce of butter, make the dough into small rolls,
and bake them. The top crust should not be hard.
* * * * *
CRUMPETS.
Take a quart of dough from your bread at a very early hour in the
morning; break three fresh eggs, separating the yelks from the
whites--whip them both to a froth, mix them with the dough, and add
gradually milk-warm water, till you make a batter the thickness of
buckwheat cakes: beat it well, and set it to rise till near breakfast
time; have the griddle ready, pour on the batter to look quite round:
they do not require turning.
* * * * *
APOQUINIMINC CAKES.
Put a little salt, one egg beaten, and four ounces of butter, in a quart
of flour--make it into a paste with new milk, beat it for half an hour
with a pestle, roll the paste thin, and cut it into round cakes; bake
them on a gridiron, and be careful not to bum them.
* * * * *
BATTER CAKES.
Boil two cups of small homony very soft; add an equal quantity of corn
meal with a little salt, and a large spoonful of butter; make it in a
thin batter with three eggs, and a sufficient quantity of milk--beat all
together some time, and bake them on a griddle, or in woffle irons. When
eggs cannot be procured, yeast makes a good substitute; put a spoonful
in the batter, and let it stand an hour to rise.
* * * * *
BATTER BREAD.
Take six spoonsful of flour and three of corn meal, with a little
salt--sift them, and make a thin batter with four eggs, and a sufficient
quantity of rich milk; bake it in little tin moulds in a quick oven.
* * * * *
CREAM CAKES.
Melt as much butter in a pint of milk, as will make it rich as
cream--make the flour into a paste with this, knead it well, roll it out
frequently, cut it in squares, and bake on a griddle.
* * * * *
SOUFLE BISCUITS.
Rub four ounces of butter into a quart of flour, make it into paste with
milk, knead it well, roll it as thin as paper, and bake it to look
white.
* * * * *
CORN MEAL BREAD.
Rub a piece of butter the size of an egg, into a pint of corn meal--make
it a batter with two eggs, and some new milk--add a spoonful of yeast,
set it by the fire an hour to rise, butter little pans, and bake it.
* * * * *
SWEET POTATO BUNS.
Boil and mash a potato, rub into it as much flour as will make it like
bread--add spice and sugar to your taste, with a spoonful of yeast; when
it has risen well, work in a piece of butter, bake it in small rolls, to
be eaten hot with butter, either for breakfast or tea.
* * * * *
RICE WOFFLES.
Boil two gills of rice quite soft, mix with it three gills of flour, a
little salt, two ounces melted butter, two eggs beaten well, and as much
milk as will make it a thick batter--beat it till very light, and bake
it in woffle irons.
* * * * *
VELVET CAKES.
Make a batter of one quart of flour, three eggs, a quart of milk, and a
gill of yeast; when well risen, stir in a large spoonful of melted
butter, and bake them in muffin hoops.
* * * * *
CHOCOLATE CAKES.
Put half a pound of nice brown sugar into a quart of flour, sift it, and
make it into a paste, with four ounces of butter melted in as much milk
as will wet it; knead it till light, roll it tolerably thin, cut it in
strips an inch wide, and just long enough to lay in a plate; bake them
on a griddle, put them in the plate in rows to checker each other, and
serve them to eat with chocolate.
* * * * *
WAFERS.
Beat six eggs, add a pint of flour, two ounces of melted butter, with as
much milk as will make a thin batter--put in pounded loaf sugar to your
taste, pour it in the wafer irons, bake them quickly without browning,
and roll them while hot.
* * * * *
BUCKWHEAT CAKES.
Put a large spoonful of yeast and a little salt, into a quart of
buckwheat meal; make it into a batter with cold water; let it rise well,
and bake it on a griddle--it turns sour very quickly, if it be allowed
to stand any time after it has risen.
* * * * *
OBSERVATIONS ON ICE CREAMS.
It is the practice with some indolent cooks, to set the freezer
containing the cream, in a tub with ice and salt, and put it in the ice
house; it will certainly freeze there; but not until the watery
particles have subsided, and by the separation destroyed the cream. A
freezer should be twelve or fourteen inches deep, and eight or ten wide.
This facilitates the operation very much, by giving a larger surface for
the ice to form, which it always does on the sides of the vessel; a
silver spoon with a long handle should be provided for scraping the ice
from the sides as soon as formed: and when the whole is congealed, pack
it in moulds (which must be placed with care, lest they should not be
upright,) in ice and salt, till sufficiently hard to retain the
shape--they should not be turned out till the moment they are to be
served. The freezing tub must be wide enough to leave a margin of four
or five inches all around the freezer, when placed in the middle--which
must be filled up with small lumps of ice mixed with salt--a larger tub
would waste the ice. The freezer must be kept constantly in motion
during the process, and ought to be made of pewter, which is less liable
than tin to be worn in holes, and spoil the cream by admitting the salt
water.
* * * * *
ICE CREAMS.
When ice creams are not put into shapes, they should always be served in
glasses with handles.
* * * * *
VANILLA CREAM.
Boil a Vanilla bean in a quart of rich milk, until it has imparted the
flavour sufficiently--then take it out, and mix with the milk, eight
eggs, yelks and whites beaten well; let it boil a little longer; make it
very sweet, for much of the sugar is lost in the operation of freezing.
* * * * *
RASPBERRY CREAM.
Make a quart of rich boiled custard--when cold, pour it on a quart of
ripe red raspberries; mash them in it, pass it through a sieve, sweeten,
and freeze it.
* * * * *
STRAWBERRY CREAM
Is made in the same manner--the strawberries must be very ripe, and the
stems picked out. If rich cream can be procured, it will be infinitely
better--the custard is intended as a substitute, when cream cannot be
had.
* * * * *
COCOA NUT CREAM.
Take the nut from its shell, pare it, and grate it very fine; mix it
with a quart of cream, sweeten, and freeze it. If the nut be a small
one, it will require one and a half to flavour a quart of cream.
* * * * *
CHOCOLATE CREAM.
Scrape a quarter of a pound of chocolate very fine, put it in a quart of
milk, boil it till the chocolate is dissolved, stirring it
continually--thicken with six eggs. A Vanilla bean boiled with the milk,
will improve the flavour greatly.
* * * * *
OYSTER CREAM.
Make a rich soup, (see directions for oyster soup,) strain it from the
oysters, and freeze it.
* * * * *
ICED JELLY.
Make calf's foot jelly not very stiff, freeze it, and serve it in
glasses.
* * * * *
PEACH CREAM.
Get fine soft peaches perfectly ripe, peel them, take out the stones,
and put them in a China bowl: sprinkle some sugar on, and chop them very
small with a silver spoon--if the peaches be sufficiently ripe, they
will become a smooth pulp; add as much cream or rich milk as you have
peaches; put more sugar, and freeze it.
* * * * *
COFFEE CREAM.
Toast two gills of raw coffee till it is a light brown, and not a grain
burnt; put it hot from the toaster without grinding it, into a quart of
rich, and perfectly sweet milk; boil it, and add the yelks of eight
eggs; when done, strain it through a sieve, and sweeten it; if properly
done, it will not be discoloured. The coffee may be dried, and will
answer for making in the usual way to drink, allowing more for the
quantity of water, than if it had not gone through this process.
* * * * *
QUINCE CREAM.
Wash ripe quinces and boil them whole till quite tender--let them stand
to drain and cool--then rub them through a hair sieve; mix with the pulp
as much cochineal finely powdered, as will make it a pretty colour; then
add an equal quantity of cream, and sweeten it. Pears or apples may be
used, prepared in the same manner.
* * * * *
CITRON CREAM.
Cut the finest citron melons when perfectly ripe--take out the seeds,
and slice the nicest part into a China bowl in small pieces, that will
lie conveniently; cover them with powdered sugar, and let them stand
several hours--then drain off the syrup they have made, and add as much
cream as it will give a strong flavour to, and freeze it. Pine apples
may be used in the same way.
* * * * *
ALMOND CREAM.
Pour hot water on the almonds, and let them stand till the skins will
slip off, then pound them fine, and mix them with cream: a pound of
almonds in the shells, will be sufficient for a quart of cream--sweeten
and freeze it. The kernels of the common black walnut, prepared in the
same way, make an excellent cream.
* * * * *
LEMON CREAM.
Pare the yellow rind very thin from four lemons--put them in a quart of
fresh cream, and boil it; squeeze and strain the juice of one lemon,
saturate it completely with powdered sugar; and when the cream is quite
cold, stir it in--take care that it does not curdle--if not sufficiently
sweet, add more sugar.
* * * * *
LEMONADE ICED.
Make a quart of rich lemonade, whip the whites of six fresh eggs to a
strong froth--mix them well with the lemonade, and freeze it. The juice
of morello cherries, or of currants mixed with water and sugar, and
prepared in the same way, make very delicate ices.
* * * * *
TO MAKE CUSTARD.