_Plumb Cake_.
Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a
little salt, one pound of citron, orange peal candied, and almonds
bleach'd, 6 pound of flour, (well dry'd) beat 21 eggs, and add with 1
quart new ale yeast, half pint of wine, 3 half pints of cream and
raisins, q: s:
_Plain Cake_.
Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart
emptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water,
1 gill of wine.
_Another_.
Three quarters of a pound of sugar, 1 pound of butter, 6 eggs work'd
into 1 pound of flour.
_A rich Cake_.
Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not much
beaten) 1 pint of emptins, 1 pint of wine, kneed up stiff like
biscuit, cover well and put by and let rise over night.
To 2 and a half pound raisins, add 1 gill brandy, to soak over night,
or if new half an hour in the morning, add them with 1 gill rose-water
and 2 and half pound of loaf sugar, 1 ounce cinnamon, work well and
bake as loaf cake, No. 1.
_Potato Cake_.
Boil potatoes, peal and pound them, add yolks of eggs, wine and melted
butter work with flour into paste, shape as you please, bake and pour
over these melted butter, wine and sugar.
_Johny Cake, or Hoe Cake_.
Scald 1 pint of milk and put to 3 pints of Indian meal, and half pint
of flower--bake before the fire. Or scald with milk two thirds of the
Indian meal, or wet two thirds with boiling water, add salt, molasses
and shortening, work up with cold water pretty stiff, and bake as
above.
_Indian Slapjack_.
One quart of milk, 1 pint of indian meal, 4 eggs 4 spoons of flour,
little salt, beat together, baked on gridles, or fry in a dry pan, or
baked in a pan which has been rub'd with suet, lard or butter.
_Loaf Cakes_.
No. 1. Rub 6 pound of sugar, 2 pound of lard, 3 pound of butter into
12 pound of flour, add 18 eggs, 1 quart of milk, 2 ounces of cinnamon,
2 small nutmegs, a tea cup of coriander seed, each pounded fine and
sifted, add one pint of brandy, half a pint of wine, 6 pound of stoned
raisins, 1 pint of emptins, first having dried your flour in the oven,
dry and roll the sugar fine, rub your shortning and sugar half an
hour, it will render the cake much whiter and lighter, heat the oven
with dry wood, for 1 and a half hours, if large pans be used, it will
then require 2 hours baking, and in proportion for smaller loaves. To
frost it. Whip 6 whites, during the baking, add 3 pound of sifted loaf
sugar and put on thick, as it comes hot from the oven. Some return the
frosted loaf into the oven, it injures and yellows it, if the frosting
be put on immediately it does best without being returned into the
oven.
_Another_.
No. 2. Rub 4 pound of sugar, 3 and a half pound of shortning, (half
butter and half lard) into 9 pound of flour, 1 dozen of eggs, 2 ounces
of cinnamon, 1 pint of milk, 3 spoonfuls coriander seed, 3 gills of
brandy, 1 gill of wine, 3 gills of emptins, 4 pounds of raisins.
_Another_.
No. 3. Six pound of flour, 3 of sugar, 2 and a half pound of
shortning, (half butter, half lard) 6 eggs, 1 nutmeg, 1 ounce of
cinnamon and 1 ounce of coriander seed, 1 pint of emptins, 2 gills
brandy, 1 pint of milk and 3 pound of raisins.
_Another_.
No. 4. Five pound of flour, 2 pound of butter, 2 and a half pounds of
loaf sugar, 2 and a half pounds of raisins, 15 eggs, 1 pint of wine, 1
pint of emptins, 1 ounce of cinnamon, 1 gill rose-water, 1 gill of
brandy--baked like No. 1.
_Another Plain cake_.
No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmed
hot, add a quart of sweet cyder, this curdle, add 18 eggs, allspice
and orange to your taste, or fennel, carroway or coriander seeds; put
to 9 pounds of flour, 3 pints emptins, and bake well.
_Cookies_.
One pound sugar boiled slowly in half pint water, scum well and cool,
add two tea spoons pearl ash dissolved in milk, then two and half
pounds flour, rub in 4 ounces butter, and two large spoons of finely
powdered coriander seed, wet with above; make roles half an inch thick
and cut to the shape you please; bake fifteen or twenty minutes in a
slack oven--good three weeks.
Another _Christmas Cookey_.
To three pound flour, sprinkle a tea cup of fine powdered coriander
seed, rub in one pound butter, and one and half pound sugar, dissolve
three tea spoonfuls of pearl ash in a tea cup of milk, kneed all
together well, roll three quarters of an inch thick, and cut or stamp
into shape and size you please, bake slowly fifteen or twenty minutes;
tho' hard and dry at first, if put into an earthern pot, and dry
cellar, or damp room, they will be finer, softer and better when six
months old.
_Molasses Gingerbread_.
One table spoon of cinnamon, some coriander or allspice, put to four
tea spoons pearl ash, dissolved in half pint water, four pound flour,
one quart molasses, four ounces butter, (if in summer rub in the
butter, if in winter, warm the butter and molasses and pour to the
spiced flour,) knead well 'till stiff, the more the better, the
lighter and whiter it will be; bake brisk fifteen minutes; don't
scorch; before it is put in, wash it with whites and sugar beat
together.
_Gingerbread Cakes_, or butter and sugar Gingerbread.
No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one
pound sugar, three small spoons pearl ash dissolved in cream, one
pound butter, four eggs, knead it stiff, shape it to your fancy, bake
15 minutes.
_Soft Gingerbread to be baked in pans_.
No. 2. Rub three pounds of sugar, two pounds of butter, into four
pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water,
bake as No. 1.
_Butter drop do_.
No. 3. Rub one quarter of a pound butter, one pound sugar, sprinkled
with mace, into one pound and a quarter flour, add four eggs, one
glass rose water, bake as No. 1.
_Gingerbread_.
No. 4. Three pound sugar, half pound butter, quarter of a pound of
ginger, one doz. eggs, one glass rose water, rub into three pounds
flour, bake as No. 1.
_A cheap seed Cake_.
Rub one pound sugar, half an ounce allspice into four quarts flour,
into which pour one pound butter, melted in one pint milk, nine eggs,
one gill emptins, (carroway seed and currants, or raisins if you
please) make into two loaves, bake one and half hour.
_Queens Cake_.
Whip half pound butter to a cream, add 1 pound sugar, ten eggs, one
glass wine, half gill rose-water, and spices to your taste, all worked
into one and a quarter pound flour, put into pans, cover with paper,
and bake in a quick well heat oven, 12 or 16 minutes.
_Pound Cake_.
One pound sugar, one pound butter, one pound flour, one pound or ten
eggs, rose water one gill, spices to your taste; watch it well, it
will bake in a slow oven in 15 minutes.
_Another (called) Pound Cake_.
Work three quarters of a pound butter, one pound of good sugar, 'till
very white, whip ten whites to a foam, add the yolks and beat
together, add one spoon rose water, 2 of brandy, and put the whole to
one and a quarter of a pound flour, if yet too soft add flour and bake
slowly.
_Soft Cakes in little pans_.
One and half pound sugar, half pound butter, rubbed into two pounds
flour, add one glass wine, one do. rose water, 18 eggs and a nutmeg.
_A light Cake to bake in small cups_.
Half a pound sugar, half a pound butter, rubbed into two pounds flour,
one glass wine, one do rose water, two do. emptins, a nutmeg, cinnamon
and currants.
_Shrewsbury Cake_.
One pound butter, three quarters of a pound sugar, a little mace, four
eggs mixed and beat with your hand, till very light, put the
composition to one pound flour, roll into small cakes--bake with a
light oven.
N.B. In all cases where spices are named, it is supposed that they be
pounded fine and sifted; sugar must be dryed and rolled fine; flour,
dryed in an oven; eggs well beat or whipped into a raging foam.
_Diet Bread_.
One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour,
spoonful rose water, one do. cinnamon or coriander, bake quick.
RUSK.--_To make_.
No. 1. Rub in half pound sugar, half pound butter, to four pound
flour, add pint milk, pint emptins; when risen well, bake in pans ten
minutes, fast.
No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5
pounds flour, one quart emptins and wet with milk, sufficient to bake,
as above.
No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of
flour, 12 eggs, one pint emptins, wet soft with milk, and bake.
No. 4. P.C. rusk. Put fifteen eggs to 4 pounds flour and make into
large biscuit; and bake double, or one top of another.
No. 5. One pint milk, one pint emptins, to be laid over night in
spunge, in morning, melt three quarters of a pound butter, one pound
sugar, in another pint of milk, add luke warm, and beat till it rise
well.
No. 6 Three quarters of a pound butter, one pound sugar, 12 eggs, one
quart milk, put as much flour as they will wet, a spoon of cinnamon,
gill emptins, let it stand till very puffy or light; roll into small
cakes and let it stand on oiled tins while the oven is heating, bake
15 minutes in a quick oven, then wash the top with sugar and whites,
while hot.
_Biscuit_.
One pound flour, one ounce butter, one egg, wet with milk and break
while oven is heating, and in the same proportion.
_Butter Biscuit_.
One pint each milk and emptins, laid into flour, in sponge; next
morning add one pound butter melted, not hot, and knead into as much
flower as will with another pint of warmed milk, be of a sufficient
consistance to make soft--some melt the butter in the milk.
_A Butter Drop_.
Four yolks, two whites, one pound flour, a quarter of a pound butter,
one pound sugar, two spoons rose water, a little mace, baked in tin
pans.