a cream; beat the eggs light and add to it, then the flour; add the
spices and liquor; beat it well. Line your pan with paper well buttered
and pour in the mixture, or bake it in an earthen mould in a moderate
oven.
Rose-water may be substituted for the brandy.
LOAF CAKE.
369. Four cups of flour,
Four cups of sugar,
Two cups of butter,
Six eggs,
Three table spoonsful of brandy,
Two table spoonsful of rose-water,
One grated nutmeg,
One tea spoonful of ground cinnamon,
One cup of milk,
One table spoonful of _dissolved_ salæratus.
Beat the butter and sugar to a cream, whisk the eggs very thick, and
stir them into the butter and sugar, add the flour, and beat the whole
very hard. Add the milk, spice and liquor.
Butter an earthen cake-mould or iron pan, pour in the mixture, and bake
about two hours in a moderate oven.
This is a plain cake, and is very good for a lunch.
Instead of the brandy, grated lemon peel may be added.
BRISTOL LOAF CAKE.
370. Five ounces of butter,
Two pounds of flour,
Half a pound of sugar,
One pound of currants,
One table spoonful of powdered cinnamon,
One gill of yeast,
Enough milk to make a thick batter.
Mix the flour, leaving out a quarter of a pound, with the butter cut in
small pieces, the sugar, cinnamon and fruit; add milk enough to form a
thick batter, and lastly stir in the yeast. Mix it over night and set
it away to rise, in the morning stir in the remainder of the flour and
let it rise, when light mould it out very lightly, butter your pan, and
bake it in an oven about as hot as for bread.
INDIAN LOAF CAKE.
371. One pound of Indian meal,
A quarter of a pound of butter,
Two eggs,
Half a pound of sugar,
A quarter of a pound of raisins,
A quarter of a pound of currants.
Cut up the butter in the Indian meal, pour over it as much boiling milk
as will make a thick batter. Beat the eggs very light; when the batter
is cool pour them into it. Seed the raisins, wash, pick, and dry the
currants, mix them with the raisins, and dredge as much wheat flour on
them as will adhere to them. Stir the fruit into the batter and add the
sugar. Bake it in a moderate oven two hours.
ALMOND CAKE.
372. Ten eggs,
One pound of sugar,
Half a pound of flour,
One wine-glass of rose-water,
One ounce of bitter almonds.
Beat the eggs, the yelks and whites separate, when the yelks are very
light add the sugar and the almonds, which must have been blanched and
pounded with the rose-water. Beat the whole well. Whisk the whites to a
dry froth, and stir in one-half the white with one-half the flour till
it is thoroughly mixed, then add the other half of the white and flour.
Do not beat it after the white is in, as that will make it tough and
heavy.
SPONGE CAKE, No. 1.
373. Three-quarters of a pound of flour,
Twelve eggs,
One pound of sugar,
A table spoonful of rose-water.
Beat the yelks and sugar together until they are very light. Whisk the
whites till they are perfectly dry, add the rose-water, then the whites
and flour alternately, but do not beat it after the whites are in.
Butter your pans, or if you wish to bake it in one large cake, grease
a mould, pour in the mixture, and bake it. The small cakes should have
sugar sifted over them before they are set in the oven, and the oven
should be hot.
SPONGE CAKE, No. 2.
374. One pound of sugar,
Three quarters of a pound of flour,
Ten eggs.
Dissolve the sugar in one gill of water, then put it over the fire and
let it boil. Beat the eggs a few minutes, till the yelks and whites are
thoroughly mixed together, then stir in _very gradually_ the boiling
sugar; beat the eggs hard all the time you are pouring the sugar on
them. Beat the mixture for three-quarters of an hour; it will get very
light. Stir in the flour very gently, and add the grated rind of a
lemon. Butter your pan and set it in the oven immediately.
SPONGE CAKE, No. 3.
375. Five eggs,
Half a pound of loaf sugar,
The grated rind and juice of one lemon,
A quarter of a pound of flour.
Separate the yelks from the whites. Beat the yelks and sugar together
until they are very light, then add the whites after they have been
whisked to a dry froth, alternately with the flour. Stir in the lemon,
put the mixture in small pans, sift sugar over them, and bake them.
JUMBLES.
376. One pound of sugar,
Three-quarters of a pound of butter,
One pound of flour,
Five eggs,
One table spoonful of rose-water.
Beat the butter and sugar till smooth and light. Whisk the eggs, stir
them into the butter and sugar, then add the rose-water and flour. Roll
the dough in strips half an inch wide and four inches long, join them
at both ends so as to form rings, sift sugar over, place them on tins,
and bake them in a slow oven.
SPANISH JUMBLES.
377. One pound of butter,
One pound of sugar,
Eight eggs,
Flour sufficient to form a soft dough,
One nutmeg,
One tea spoonful of ground cinnamon.
Beat the butter and sugar to a cream. Whisk the eggs very light and
add them to it with the spice, and stir in flour enough to form a soft
dough.
Roll the dough in strips about four inches long, join the ends so as to
form rings. Butter your tins or pans, place them on them, but do not
let them touch each other, and bake in a rather quick oven.
PLAIN JUMBLES.
378. Two pounds of flour,
One pound and a quarter of sugar,
Half a pint of milk,
Three eggs, and a half pound of butter,
One tea spoonful of _dissolved_ salæratus,
Essence of lemon to the taste.
Beat the butter and sugar to a cream; add the eggs, which must have
been whisked till very thick, and some essence of lemon, then pour in
the milk and salæratus. The salæratus should be dissolved in water,
and a tea spoonful of this solution be mixed with the milk.
Bake in the form of jumbles.
COCOA-NUT JUMBLES.
379. Half a pound of butter,
One pound of grated cocoa-nut,
Three eggs,
One pound of white sugar,
One table spoonful of rose-water,
As much flour as will form a dough.
Peel off the brown skin, wash the cocoa-nut and grate it. Beat the
butter and sugar to a cream. Whisk the eggs and add to it, with the
rose-water and grated nut. Lastly stir in the flour; as much as will
form a dough. Roll it out in strips about four inches long, join the
ends and bake them on buttered tins.
GINGER FRUIT CAKE.
380. Three-quarters of a pound of sugar,
Three-quarters of a pound of butter,
Two pounds of flour,
Six eggs,
One quart of molasses,
One pound of raisins,
Half a pound of currants,
Two table spoonsful of ginger,
One table spoonful of salæratus,
Two table spoonsful of cinnamon.
Beat the butter and sugar to a cream. Add to this the eggs well beaten,
then the ginger and cinnamon, and molasses and flour. Stir all very
hard. Flour the fruit and stir in last, with the salæratus.
Line your pan with several thicknesses of buttered paper, pour in the
mixture, and bake in a slow oven.
GINGER CUP CAKE.
381. Two cups of butter,
Two cups of sugar,
One cup of molasses,
One cup of cream,
Three eggs,
One table spoonful of dissolved salæratus,
Four heaping cups of flour,
Half a cup of ginger.
Beat the butter and sugar to a cream. Whisk the eggs light and add to
it, then stir in the other ingredients. Butter a pan or earthen mould
and pour in the mixture, bake in a moderate oven. Or it may be baked in
queen-cake pans.
GINGER-NUTS.
382. Half a pound of butter,
Half a pound of sugar,
One pint of molasses,
Two ounces of ginger,
Half an ounce of ground cloves and allspice mixed,
Two table spoonsful of cinnamon,
As much flour as will form a dough.
Stir the butter and sugar together; add the spice, ginger, molasses,
and flour enough to form a dough. Knead it well, make it out in small
cakes, bake them on tins in a very moderate oven. Wash them over with
molasses and water before they are put in to bake.
GINGER-BREAD, No. 1.
383. One pound of sugar,
One pound of butter,
Three pounds of flour,
Two table spoonsful of ginger,
One gill of cream,
One pint of molasses.
Rub the butter in the flour; add the other ingredients. Roll out the
dough, cut it into cakes, place them on buttered tins, and bake in a
moderately cool oven.
Wash the cakes over with molasses and water before you bake them.
GINGER-BREAD, No. 2.
384. Half a pound of sugar,
Half a pound of butter,
One pound and a half of flour,
One ounce of ginger,
One pint of molasses.
Rub the flour and butter well together, add the other ingredients. Roll
out the dough, cut it in cakes, place them on tins, wash them over with
molasses and water and bake them in a very moderate oven.
BOSTON GINGER-BREAD.
385. Three cups of flour,
One cup of butter,
One cup of molasses,
Two eggs,
One table spoonful of _dissolved_ salæratus,
Two large table spoonsful of ginger,
One table spoonful of cinnamon,
Milk enough to form a dough.
Rub the butter and flour together, and add the other ingredients. Roll
it out in sheets, cut them, butter your tins, place them, and wash the
cakes over with molasses and water before they are put in the oven.
They require a very moderate heat to bake them, as they easily scorch.
COMMON GINGER-BREAD.
386. Half a pound of butter,
Half a tea cupful of ginger,
One pint of molasses,
Two pounds of flour,
One table spoonful of salæratus.
Rub the flour and butter together and add the other ingredients. Knead
the dough well. Roll it out, cut it in cakes, wash them over with
molasses and water, and bake them in a moderate oven.
PLAIN GINGER-BREAD.
387. Three pounds of flour,
A quarter of a pound of sugar,
Half an ounce of ground ginger,
Half a pound of butter,
Molasses sufficient to moisten the flour.
Cut up the butter in the flour, add to it the sugar and ginger, and
stir in molasses barely enough to moisten the flour, as it will become
softer by kneading. Knead the dough well, roll it out in sheets, cut it
in cakes, place them on tins, wash them over with molasses and water,
and bake in a cool oven.
SODA BISCUIT.
388. Six ounces of butter,
Six ounces of sugar,
One tea spoonful of the carbonate of soda,
One pint of milk,
Flour enough to form a dough.
Melt the butter in the milk and dissolve the soda in it. Stir in the
sugar, and add flour enough to form a stiff dough.
Knead it well, roll it out thin, then knead it up again until it is
smooth and light. Roll it out in sheets about a quarter of an inch
thick, cut it into cakes, and bake them in a rather hot oven.
KISSES, OR CREAM CAKE.
389. The whites of three eggs,
One drop of essence of lemon,
As much powdered sugar as will thicken the eggs.
Whisk the whites to a dry froth, then add the powdered sugar, a tea
spoonful at a time, till the egg is as thick as very thick batter.
Wet a sheet of white paper, place it on a tin, and drop the egg and
sugar on it in lumps about the shape and size of a walnut.
Set them in a cool oven, and as soon as the surface is hardened take
them out; with a broad bladed knife, take them off the paper, place the
flat parts of two together, put them on a sieve in a very cool oven to
dry.
SUGAR CAKE.
390. Half a pound of butter,
Half a pound of sugar,
One pound of flour,
Three eggs,
Milk enough to form a dough.
Beat the butter and sugar together. Whisk the eggs light and add them,
then stir in the milk and flour alternately, so as to form a dough.
Roll it out, cut it in cakes, and bake them in a moderate oven.
FEDERAL CAKE.
391. Two pounds of flour,
One pound of sugar,
Three-quarters of a pound of butter,
Four eggs,
The juice of one lemon,
One table spoonful of dissolved salæratus,
Milk enough to form a dough.
Rub the butter and flour together, add the sugar and beaten egg, then
the salæratus, lemon, cinnamon, and milk. Roll out the dough in
sheets, cut the cakes in the form of a diamond, and bake in a tolerably
hot oven.
WHITE CUP CAKE.
392. One cup of butter,
Two cups of sugar,
Three cups of flour,
The whites of eight eggs,
A small table spoonful of salæratus,
A table spoonful of rose-water,
Milk or cream to make a thick batter.
Beat the butter and sugar to a cream. Whisk the eggs very light, and
add them gradually with the flour, add the rose-water and salæratus,
and if this should not be quite as thin as pound cake batter, add a
little rich milk or cream. Fill small tins about three parts full with
the mixture and bake them.
The yelks of the eggs which are left may be used for a pudding.
GERMAN CAKE.
393. Three-quarters of a pound of butter,
One pound and a half of sugar,
Four eggs,
Two pounds of flour,
One tea spoonful of nutmeg,
Half a wine glass of rose-water,
One pound of dried currants.
Beat the butter and sugar together. Whisk the eggs, and add with the
other ingredients. Roll out the dough in sheets, cut them in cakes with
a tin cutter or the top of a tumbler. Bake in a moderate oven.
SEED CAKE.
394. Half a pound of butter,
Three tea cups of sugar,
One pound of flour,
One tea spoonful of carraway seed,
Half a table spoonful of salæratus,
As much milk as will form a dough.
Rub the butter in the flour and sugar, then add the seed, salæratus,
and milk.
Knead the dough till it is smooth. Roll it out, cut it in cakes, and
bake them in a moderately hot oven.
CURRANT CAKE.
395. A quarter of a pound of butter,
Half a pound of flour,
Two ounces of currants,
Six ounces of sugar,
Two eggs,
A table spoonful of brandy or rose-water,
Milk enough to form a dough.
Rub the butter, sugar, and flour together with the fruit, which must
have been washed, picked, and dried. Beat the eggs and add with the
brandy or rose-water, and milk enough to form a dough. Roll it out thin
cut it into cakes.
ROCK CAKE.
396. Three eggs, (the whites only.)
Three-quarters of a pound of sugar,
Three-quarters of a pound of sweet and bitter almonds.
Whisk the eggs very light and dry, then add gradually a tea spoonful of
the sugar at a time. Beat it hard until all the sugar is in. Blanch
the almonds, cut them in pieces about the size of a pea, mix them with
the egg, drop them on sheets of white paper, and bake them in a cool
oven.
ELECTION CAKE.
397. Two pounds of sugar,
Three quarters of a pound of butter,
One pint of milk made into a sponge,
Four eggs,
Two table spoonsful of cinnamon,
And flour enough to make a dough.
Set a sponge the evening before with a pint of milk, a gill of yeast, a
little salt, and flour enough to make a thick batter. The next morning
stir the butter and sugar together, whisk the eggs, and add to it with
the sponge and other ingredients, and flour enough to form a dough.
Knead it, butter your pan, put in the dough; let it rise. When it is
light bake it.
DEVONSHIRE CAKES.
398. Half a pound of sugar,
A quarter of a pound of butter,
Four eggs,
One tea spoonful of grated nutmeg,
One ounce of carraway seed,
And flour enough to form a dough.
Beat the eggs very light, stir the butter and sugar to a cream, and
mix them together, with the nutmeg, carraway seed and flour. Knead the
dough, roll it out rather thin, cut the cakes, butter your tins, put
them on so as not to touch each other.
SCOTCH CAKE.
399. Three-quarters of a pound of butter,
One pound of sugar,
One pound of flour,
One gill of milk,
One large table spoonful of powdered cinnamon.
Stir the butter and sugar together, then add the cinnamon, flour and
milk; roll out the dough into sheets, cut it in cakes and bake them in
a moderate oven until they are brown.
CRULLERS.
400. Five eggs,
Three-quarters of a pound of sugar,
A quarter of a pound of butter,
One table spoonful of ground cinnamon,
Two table spoonsful of brandy,
One table spoonful of salæratus,
As much flour as will form a soft dough.
Beat the butter and sugar together till it is light. Whisk the eggs,
and then stir in the spice and liquor. Beat the whole very hard; add
the salæratus, and as much flour as will form a soft dough, cut it in
strips, twist them and drop them in a pot of boiling lard. When they
are of a light brown they will be done. Sift sugar over them when cold.
DUTCH LOAF.
401. A quarter of a pound of butter,
Half a pound of sugar,
One pound of dried currants,
Two table spoonsful of cinnamon,
A pint of sponge,
As much flour as will form a dough.
Make a sponge the evening before you wish to bake the cake, of a tea
cupful and a half of milk, and as much flour stirred into it as will
form a _thick_ batter, with a little salt, and one gill of good yeast.
In the morning this sponge should be light. Then beat the butter and
sugar together, add the cinnamon, currants and sponge, with flour
enough to form a dough. Butter a pan, and when it is light, bake it in
an oven about as hot as for bread.
RICE CUP CAKE.
402. Two cups of sugar,
Two cups of butter,
One cup and a half of rice flour,
Half a cup of wheat flour,
Ten eggs,
A tea spoonful of nutmeg,
Half a pound of currants,
Half a gill of rose-water.
Beat the butter and sugar very light; whisk the eggs till they are
very thick, and stir in; add the nutmeg and the flour gradually, then
the rose-water. Beat the whole very hard for ten minutes. Stir in the
fruit, which must be floured to prevent it from sinking to the bottom
of the cake.
Butter a pan, line it with thick paper well buttered, and bake it in a
moderate oven. Or you may bake the batter in small pans.
COCOA-NUT CAKES.
403. Three eggs,
Ten ounces of sugar,
As much grated cocoa-nut as will form a stiff paste.
Whisk the eggs very light and dry, add the sugar gradually, and when
all the sugar is in stir in the cocoa-nut. Roll a table spoonful of the
mixture in your hands in the form of a pyramid, place them on paper,
put the paper on tins, and bake in a rather cool oven till they are
just a little brown.
SPANISH BUNS.
404. One pound of flour,
Three-quarters of a pound of sugar,
Half a pound of butter,
Two table spoonsful of rose-water,
Four eggs,
One gill of yeast,
One tea spoonful of cinnamon,
Half a tea spoonful of nutmeg,
Half a pint of milk.
Cut up the butter and rub it well with the flour, add the sugar, beat
the eggs very light, and stir in lastly the spices and rose-water, with
milk enough to form a very thick batter, then add the yeast. The next
morning stir it again and let it rise the second time. Butter your pans
and fill them three parts full. When they are done and cold sift sugar
over, and with a sharp knife cut them in squares.
BUNS.
405. One pound of flour,
Three ounces of butter,
A quarter of a pound of sugar,
Two eggs,
Three half gills of milk,
One gill of home-made yeast,
One table spoonful of rose-water,
Two tea spoonsful of powdered cinnamon.
Warm the butter in the milk. Beat the eggs. Mix the eggs with the milk
and butter, and pour altogether into the pan of flour, then add the
rose-water, cinnamon and yeast. Mix all thoroughly, knead the dough
well, let it rise, when light make it out into cakes, put them in
buttered pans, let them stand till they rise again and bake them.
DOUGH-NUTS.
406. Three pounds of flour,
A quarter of a pound of butter,
One pound of sugar, four eggs,
One gill of yeast,
One tea spoonful of cinnamon,
One nutmeg grated,
One table spoonful of rose-water,
Milk enough to form a soft dough.
Rub the butter and flour well together, and add the spices and sugar.
Whisk the eggs, stir them in with the rose-water and yeast, and milk
enough to form a soft dough. Stand it away to rise; when light roll it
out very lightly, cut it in diamonds, or any shape you choose, and drop
them into a pot of boiling lard. Sift sugar over when cool.
MACAROONS.
407. Three eggs,
Three-quarters of a pound of powdered white sugar,
Half a pound of sweet almonds,
Two ounces of bitter almonds.
Whisk the eggs till they are very dry, then add gradually a tea
spoonful of the sugar at a time, for if too much is put in at once it
will thin the egg. Beat it hard until all the sugar is in. Have your
almonds blanched and bruised in a mortar, but they must not be pounded
to a paste. Then stir in the almonds, drop a spoonful in a place, on
sheets of white paper laid on tins, and bake them in a cool oven till
they have just a tinge of brown.
LADY CAKE.
408. Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
One pound of flour,
The whites of sixteen eggs,
Half an ounce of bitter almonds,
Two table spoonsful of rose water.
Beat the butter and sugar to a cream; pour boiling water over the
almonds, let them stand a little time, blanch them, pound them in a
mortar, adding but a few at a time, with a little rose-water to prevent
them from getting oily, add to them the remainder of the rose-water,
then stir the almonds into the butter and sugar. Whisk the whites very
dry, and stir them gradually into the butter and sugar with the flour.
Butter your pans and bake them in a moderate oven. It may be baked in
one large cake.
COMPOSITION CAKE.
409. Two cups of butter,
Three cups of sugar,
Five cups of flour,
Five eggs,
One cup of milk,
One tea spoonful of dissolved salæratus,
Two table spoonsful of brandy,
One pound of raisins,
Half a nutmeg grated.
Stir the butter and sugar to a cream, beat the eggs and add to it, then
the spice, liquor and salæratus; lastly the raisins, which must be
seeded and floured. Line your pans with paper well buttered, pour in
the mixture, and bake in a moderate oven.
SCOTCH LOAF.
410. One pound of flour,
Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
Ten eggs,
Half a gill of rose-water,
One table spoonful of _dissolved_ salæratus,
One pound of dried currants,
Two tea spoonsful of ground cinnamon.
Pick, wash and dry the currants, and dredge as much flour over as
will adhere to them. Beat the butter and sugar till it is smooth and
light; whisk the eggs to a froth, stir them into the butter and sugar
alternately with the flour; add the spice and liquor, beat the whole
very hard for ten minutes; lastly stir in the fruit and salæratus.
Butter an earthen cake mould or iron pan, pour in the mixture, and bake
for about two hours in a moderate oven.
FRENCH CAKE.
411. One pound of sugar,
Three-quarters of a pound of butter,
One pound and a half of flour,
Twelve eggs,
Half a wine glass of wine,
Half a wine glass of brandy,
Half a tea cupful of milk,
Half a grated nutmeg,
A quarter of a pound of seeded raisins,
A quarter of a pound of citron,
Half a pound of currants,
A quarter of a pound of sweet almonds.
Seed the raisins, slice the citron in very small thin pieces, wash,
pick, and dry the currants, prepare the spice, pour some hot water
on the almonds, let them stand a few minutes, then take each kernel
between the thumb and finger, gently press it and the skin will come
off. Put them in a marble or wedgewood mortar, and pound them to a
paste, add a little water or milk to them whilst you are pounding them,
or they will be oily.
Mix your fruit together, and dredge as much flour over it as will
adhere to it.
Beat the butter and sugar together till it is perfectly light and
smooth. Whisk the yelks of the eggs, without the whites, till they are
very thick. Stir the yelks into the butter and sugar. Add to this the
spice, liquor, and almonds. Beat it very hard for five minutes. Whisk
the whites till they are dry and present a grained appearance.
Stir the whites and flour into the batter alternately, but do not beat
it after the whites are in; just stir it sufficiently to mix the flour
thoroughly. Lastly stir in the fruit.
Line your pans with thick paper well buttered, and pour in the mixture.
Bake in a moderate oven for three hours.
A wine glassful of rose-water may be used instead of the wine and
brandy.
TRAVELER'S BISCUIT.
412. Two pounds of flour,
Three-quarters of a pound of sugar,
A quarter of a pound of butter,
One tea spoonful of _dissolved_ salæratus,
Milk sufficient to form a dough.
Cut up the butter in the flour, add the sugar, and put in the
salæratus and milk together, so as to form a dough.
Knead it till it becomes perfectly smooth and light. Roll it in sheets
about the eighth of an inch thick, cut the cakes with a cutter or the
top of a tumbler. Bake in a moderate oven.
LIGHT SUGAR BISCUITS.
413. One pound and a half of powdered white sugar,
Half a pint of milk made into a sponge,
Two ounces of butter,
As much flour as will form a dough,
One gill of yeast.
Make a sponge with the half pint of milk and as much flour stirred into
it as will form a thick batter, add the yeast and a little salt. This
should be done in the evening. The next morning cut the butter in small
pieces, place it near the fire where it will dissolve, but not get
hot, add this to the sponge, with as much flour as will form a dough.
Stand it to rise, and when light, butter your tins, make out the dough
in biscuits, but take care not to handle it more that you can help,
put the cakes on tins, and when they are light bake them in a very hot
oven. When they are done wash them over with a brush dipped in sugar
dissolved in water and sift sugar over the top.
PLAIN CUP CAKE.
414. One cup of butter,
Two cups of sugar,
Two cups of flour,
Four eggs,
Half a grated nutmeg,
Table spoonful of rose-water.