CONFECTIONARY.

_Almacks._

Take plums, or apricots, baking pears, and apples, of each a pound;

slice the pears and apples, and open the plums; put them in layers in an

earthen mug, and set it in a slow oven. When the fruit is soft, squeeze

it through a colander; add a pound of sugar; place it on the fire, and

let it simmer, till it will leave the pan clear. Then put it into an

earthen mould to cut out for use, or drop it on a plate, and let it

stand till it is so dry that paper will not stick to it, then put it by

for use. You must stir it all the time it is on the fire, or it will

burn.

_Almond Butter._

Put half a pound of blanched almonds, finely beaten, into a quart of

cream and a pint of milk mixed well together. Strain off the almonds,

and set the cream over the fire to boil. Take the yolks of twelve eggs

and three whites well beaten; let it remain over the fire; keep stirring

till it begins to curdle. Put it into a cloth strainer and tie it up,

letting it stand till the thin has drained off. When cold, break it with

a spoon, and sweeten with sifted sugar.

_Almond Cheesecakes._

Take a quarter of a pound of Jordan almonds and twelve or fourteen

apricot or peach kernels; blanch them all in cold water, and beat them

very fine with rose-water and a little sack. Add a quarter of a pound of

fine powder sugar, by degrees, and beat them very light: then put a

quarter of a pound of the best butter just melted, with two or three

spoonfuls of sweet thick cream; beat them well again. Then, add four

eggs, leaving out the whites, beaten as light as possible. When you have

just done beating, put a little grated nutmeg. Bake them in a nice

short crust; and, when they are just going into the oven, grate over

them a little fine sugar.

_Almond Cream._

Beat half a pound of fine almonds, blanched in cold water, very fine,

with orange-flower water. Take a quart of cream boiled, cooled, and

sweetened; put the almonds into it by degrees, and when they are well

mixed strain it through canvass, squeezing it very well. Then stir it

over the fire until it thickens; if you like it richly perfumed, add one

grain of ambergris, and if you wish to give it the ratafia flavour, beat

some apricot kernels with it.

_Unboiled Almond Cream._

Take half a pound of almonds; blanch them, and cut out all their spots:

then beat them very fine, in a clean stone or wooden mortar, with a

little rose-water, and mix them with one quart of sweet cream. Strain

them as long as you can get any out. Take as much fine sugar as will

sweeten it, a nutmeg cut into quarters, some large mace, three spoonfuls

of orange-flower water, as much rose-water, with musk or ambergris

dissolved in it; put all these things into a glass churn; shake them

continually up and down till the mass is as thick as butter; before it

is broken, pour it all into a clean dish; take out the nutmeg and the

mace; when it is settled smooth, scatter some comfits or scrape some

hard sugar upon it.

_Almond Paste, for Shapes, &c._

Blanch half a pound of almonds in cold water; let them lie twenty-four

hours in cold water, then beat them in a mortar, till they are very

fine, adding the whites of eggs as you beat them. Put them in a stewpan

over a stove fire, with half a pound of double-refined sugar, pounded

and sifted through a lawn sieve; stir it while over the fire, till it

becomes a little stiff; then take it out, and put it between two plates,

till it is cold. Put it in a pan, and keep it for use. It will keep a

great while in a cool place. When you use it, pound it a little in a

mortar, or mould it in your hands; then roll it out thin in whatever

shape you choose, or make it up into walnuts or other moulds; press it

down close that it may receive the impression of the nut, &c., and with

a pin take it out of the mould and turn it out upon copper sheets, and

so proceed till you have a sufficient quantity. The mould should be

lightly touched with oil. Bake them of a light brown; fill them with

sweetmeats, &c. and such as should be closed, as nuts, &c. cement

together with isinglass boiled down to a proper consistence.

_Almond Puffs._

Take one pound of fine sugar, and put water to it to make a wet candy:

boil it till pretty thick; then put in a pound of beaten almonds, and

mix them together, still keeping it stirred over a slow fire, but it

must not boil, till it is as dry as paste. Then beat it a little in a

mortar; put in the peel of a lemon grated, and a pound of sifted sugar;

rub them well together, and wet this with the froth of whites of eggs.

_Another way._

Blanch and beat fine two ounces of sweet almonds, with orange-flower

water, or brandy; beat the whites of three eggs to a very high froth,

and then strew in a little sifted sugar till it is as stiff as paste.

Lay it in cakes, and bake it on paper in a cool oven.

_Angelica, to candy._

Take the youngest shoots; scrape and boil them in water till tender, and

put them on a cloth to drain. Make a very strong syrup of sugar; put in

the angelica while the syrup is hot, but not boiling. Set it in a tin

before the fire, or in the sun, for three or four days, to dry.

_Apples, to do._

Scoop as many apples as you choose to do; dip them several times in

syrup, and fill them with preserved raspberries or apricots; then roll

them in paste, and when baked put on them either a white iceing, or with

the white of an egg rub them over; sift on sugar, and glaze them with a

hot salamander.

_Pippins, to candy._

Take fine large pippins; pare and core them whole into an earthen

platter: strew over them fine sugar; and sprinkle on the sugar a little

rose-water. Bake them in an oven as hot as for manchet, and stop it up

close. Let them remain there half an hour; then take them out of the

dish, and lay them on the bottom of a sieve; leave them three or four

days, till quite dry, when they will look clear as amber, and be finely

candied.

_Pippins, to dry._

Take two pounds of fine sugar and a pint of water; let it boil up and

skim it; put in sixteen quarters of Kentish pippins pared and cored, and

let them boil fast till they are very clear. Put in a pint of jelly of

pippins, and boil it till it jellies; then put in the juice of a lemon;

just let it boil up, and put them in bottles. You may put in the rind of

an orange, first boiled in water, then cut in long thin pieces, and put

it into the sugar at the same time with the pippins.

_Apples, to preserve green._

Take green apples the size of a walnut, codlings are the best, with the

stalks on; put them into spring water with vine leaves in a preserving

pan, and cover them close; set them on a slow fire. When they are soft,

take off the skins, and put them with vine leaves in the same water as

before, and when quite cold put them over the fire till they are quite

green. Then put them into a dish without liquor; sift loaf sugar over

them while they are hot; when dry, they make a good syrup.

_Golden Pippins, to preserve._

Into a pint of clear spring water put a pound of double-refined sugar,

and set it on the fire. Neatly pare and take out the stalks and eyes of

a pound of pippins; put them into the sugar and water; cover them close,

and boil them as fast as you can for half a quarter of an hour. Take

them off a little to cool; set them on again to boil as fast and as long

as they did before. Do this three or four times till they are very

clear; then cover them close.

_Crabs, to preserve._

Gently scald them two or three times in a thin syrup; when they have

lain a fortnight, the syrup must be made rich enough to keep, and the

crabs scalded in it.

_Siberian Crabs, to preserve (transparent.)_

Take out the core and blossom with a bodkin; make a syrup with half

their weight of sugar; put in the apples, and keep them under the syrup

with a spoon, and they will be done in ten minutes over a slow fire.

When cold, tie them down with brandy paper.

_Another way._

To each pound of fruit add an equal quantity of sugar, which clarify

with as little water as possible, and skim it thoroughly; then put in

the fruit, and boil it gently till it begins to break. Take out the

apples, boil the syrup again till it grows thick, and then pour it over

them. They are not to be pared; and half the stalk left on.

_Golden Pippins, to stew._

Cut the finest pippins, and pare them as thin as you can. As you do

them, throw them into cold water to preserve their colour. Make a

middling thick syrup, of about half a pound of sugar to a pint of

water, and when it boils up skim it, and throw in the pippins with a bit

of lemon-peel. Keep up a brisk fire; throw the syrup over the apples as

they boil, to make them look clear. When they are done, add lemon-juice

to your taste; and when you can run a straw through them they are done

enough. Put them, without the syrup, into a bowl; cover them close, and

boil the syrup till you think it sufficiently thick: then take it off,

and throw it hot upon the pippins, keeping them always under it.

_Apple Cheese._

Seven pounds of apples cored, one pound and three quarters of sugar, the

juice and peel of two lemons; boil these in a stewpan till quite a thick

jelly. Bake the apple till soft; break it as smooth as possible; put it

into pots, and tie down close.

_Conserve of Apples._

Take as many golden rennets as will fill the dish that is to go to

table; pick them of a size; pare them, and take out the cores at the

bottom, that they may appear whole at the top. With the cores and about

half a glass of water make a syrup; when it is half done, put in your

apples, and let them stew till they are done. Be careful not to break

them; place them in your dish; that your syrup may be fine, add the

white of an egg well beaten; skim it, and it will be clarified. Squeeze

into it the juice of a lemon, with the peel cut in small shreds. This

should boil a minute; then throw over the syrup, which should be quite a

jelly.

_Apple Demandon._

The whites of seven or eight very fresh eggs, put into a flat dish, with

a very little finely sifted sugar, and beaten to a very thick froth. It

will require to be beaten full half an hour before it becomes of a

sufficient substance. It is then to be put over the apple and custard,

and piled up to some height; after which place it in a very quick oven,

and let it remain till it becomes partially of a light brown colour.

It should be done immediately before it is sent up to table.

_Apple Fraise._

Pare six large apples, take out the cores, cut them in slices, and fry

them on both sides with butter; put them on a sieve to drain; mix half a

pint of milk and two eggs, with flour, to batter, not too stiff; put in

a little lemon-peel, shred very fine, and a little beaten cinnamon. Put

some butter into a frying-pan, and make it hot; put in half the batter,

and lay the apples on it; let it fry a little to set it; then put the

remaining batter over it; fry it on one side; then turn it, and fry the

other brown: put it into a dish; strew powder-sugar over it, and squeeze

on it the juice of a Seville orange.

_Apple Fritters._

Pare six large apples and cut out the cores; cut them in slices as thick

as a half-crown piece. Mix half a pint of cream and two eggs with flour

into a stiff batter, put in a glass of wine or brandy, a little

lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up,

and then put in the apples. Have a pan of hog's lard boiling hot; put in

every slice singly as fast as you can, and fry them quick, of a fine

gold colour on both sides; then take them out, and put them on a sieve

to drain; lay them on a dish, and sprinkle them with sugar. For fritters

be careful that the fat in which you fry them is quite sweet and clean.

_Apple Jelly._ No. 1.

Pare and slice pippins, or sharp apples, into a stewpan, with just as

much water as will cover them; boil them as fast as possible till half

the liquid is wasted; then strain them through a jelly-bag, and to every

pint of juice put three quarters of a pound of sugar. Boil it again till

it becomes jelly; put lemon-juice and lemon-peel to the palate. Some

threads of lemon-peel should remain in the jelly.

_Apple Jelly._ No. 2.

Take about a half sieve of john apples, or golden pippins; pare them,

and put them in a clean bright copper pan; add as much river water as

will cover them; set them over a charcoal fire, turning them now and

then, till they are boiled tender. Put a hair-sieve over a pan, and

throw them on to drain; then put the apples in a large pan or mortar,

and beat them into pulp. Put them back into the copper pan, adding about

half the water that came from them; then set them on the fire, and stir

them till they boil two or three minutes. Strain them into a flannel

jelly-bag; it should run out quite slowly, and be thick like syrup; you

should allow it six or eight hours to run or drop. Then measure the

jelly into a bright copper pan, and to each pint add one pound of

treble-refined sugar; put it on a slow fire till the sugar is melted;

then let the fire be made up, that it may boil; keep skimming it

constantly. When you hold up the skimmer near the window, or in the

cool, and you perceive it hangs about half an inch, with a drop at the

end, then add the juice of half a lemon, if a small quantity. Take it

off the fire, and pour it into gallipots.

The apples that are supposed to have the most jelly in them in this

country are the john apple. The best time to make the jelly is the

autumn; the riper they get, the less jelly. If the flannel bag is quite

new, it should be washed in several clean warm waters, without soap. The

jelly, if well made, should appear like clear water, about the substance

of currant-jelly.

_Apple Jelly._ No. 3.

Take apples, of a light green, without any spot or redness, and rather

sour; cut them in quarters, taking out the cores, and put them into a

quart of water; let them boil to a pulp, and strain it through a

hair-sieve, or jelly-bag. To a pint of liquor take a pound of

double-refined sugar; wet your sugar, and boil it to a thick syrup, with

the white and shell of an egg: then strain your syrup, and put your

liquor to it. Let it boil again, and, as it boils, put in the juice of a

lemon and the peel, pared extremely thin, and cut as fine as threads;

when it jellies, which you may know by taking up some in your spoon, put

it in moulds; when cold, turn it out into your dish; it should be so

transparent as to let you see all the flowers of your china dish through

it, and quite white.

_Crab Jam or Jelly._

Pare and core the crabs; to fifteen pounds of crabs take ten pounds of

sugar, moistened with a little water; boil them well, skimming the top.

When boiled tender, and broke to the consistency of jam, pour it into

your pans, and let it stand twenty-four hours. It is better the second

year than the first. The crabs should be ripe.

_Pippin or Codling-Jelly._

Slice a pound of pippins or codlings into a pint of clear spring water;

let them boil till the water has extracted all the flavour of the fruit;

strain it out, and to a pint of this liquor take a pound of

double-refined sugar, boiled to sugar again; then put in your codling

liquor; boil it a little together as fast as you can. Put in your golden

pippins; boil them up fast for a little while; just before the last

boiling, squeeze in the juice of a lemon; boil it up quick once more,

taking care the apples do not lose their colour; cut them, and put them

in glasses with the jelly. It makes a very pretty middle or corner dish.

_Apples and Pears, to dry._

Take Kirton pippins or royal russets, golden pippins or nonpareils;

finely pare and quarter the russets, and pare and take out the core

also of the smaller apples. Take the clean tops of wicker baskets or

hampers, and put the apples on the wickers in a cool oven. Let them

remain in till the oven is quite cold: then they must be turned as you

find necessary, and the cool oven repeated till they are properly dry.

They must stand some time before they are baked, and kept carefully from

the damp air. The richer the pears the better; but they must not be

over-ripe.

_Apricots in Brandy._

The apricots must be gathered before they are quite ripe, and, as the

fruit is usually riper on one side than the other, you must prick the

unripe side with the point of a penknife, or a very large needle. Put

them into cold water, and give them a great deal of room in the

preserving-pan; and proceed in the same manner as directed for peaches.

If they are not well coloured, it is owing to an improper choice of the

fruit, being too ripe or too high coloured, provided the brandy be of

the right sort.

_Apricot Chips._

Cut apricots when ripe in small thin pieces; take double-refined sugar,

pounded very small and sifted through a fine sieve, and strew a little

at the bottom of a silver basin; then put in your chips, and more of

your sugar. Set them over a chaffing-dish of coals, shaking your basin,

lest the chips should stick to the bottom, till you put in your sugar.

When your sugar is all candied, lay them on glass plates; put them in a

stove, and turn them out.

_Apricot Burnt Cream._

Boil a pint of cream with some bitter almonds pounded, and strain it

off. When the cream is cold, add to it the yolks of four eggs, with half

a spoonful of flour, well mixed together; set it over the fire; keep

stirring it till it is thick. Add to it a little apricot jam; put it in

your dish; sift powdered sugar over it, and brown it with your

salamander.

_Apricots, to dry._

Pare and stone a pound of apricots, and put to them three quarters of a

pound of double-refined sugar, strewing some of the sugar over the

apricots as you pare them, that they may not lose colour. When they are

all pared put the remainder of the sugar on them; let them stand all

night, and in the morning boil them on a quick fire till they are clear.

Then let them stand till next day covered with a sheet of white paper.

Set them on a gentle fire till scalding hot; let them stand three days

in the syrup; lay them out on stone plates; put them into a stove, and

turn them every day till they are dry.

_Apricot Jam._

Take two pounds of apricot paste in pulp and a pint of strong codling

liquor; boil them very fast together till the liquor is almost wasted;

then put to it one pound and a half of fine sugar pounded; boil it very

fast till it jellies; put it into pots, and it will make clear cakes in

the winter.

_Apricot and Plum Jam._

Stone the fruit; set them over the fire with half a pint of water; when

scalded, rub them through a sieve, and to every pound of pulp put a

pound of sifted loaf-sugar. Set it over a brisk fire in a

preserving-pan; when it boils, skim it well, and throw in the kernels of

the apricots and half an ounce of bitter almonds blanched; boil it

together fast for a quarter of an hour, stirring it all the time.

_Apricot Paste._

Take ripe apricots, pare, stone, and quarter them, and put them into a

skillet, setting them on embers, and stirring them till all the pieces

are dissolved. Then take three quarters of their weight in fine sugar,

and boil it to a candy; put in the apricots, and stir it a little on the

fire; then turn it out into glasses. Set it in a warm stove; when it is

dry on one side, turn the other. You may take apricots not fully ripe,

and coddle them, and that will do also.

_Another._

Pare and stone your apricots; to one pound of fruit put one pound of

fine sugar, and boil all together till they break. Then to five pounds

of paste put three pounds of codling jelly, and make a candy of three

pounds of fine sugar. Put it in all together; just scald it, and put it

in little pots to dry quickly. Turn it out to dry on plates or glasses.

_Apricots, to preserve._

Stone and pare four dozen of large apricots, and cover them with three

pounds of fine sugar finely beaten; put in some of the sugar as you pare

them. Let them stand at least six or seven hours; then boil them on a

slow fire till they are clear and tender. If any of them are clear

before the rest, take them out and put them in again. When the rest are

ready, let them stand closely covered with paper till next day. Then

make very strong codling jelly: to two pounds of jelly add two pounds of

sugar, which boil till they jelly; and while boiling make your apricots

scalding hot; put the jelly to the apricots, and boil them, but not too

fast. When the apricots rise in the jelly and jelly well, put them in

pots or glasses, and cover closely with brandy paper.

_Another way._

Cut in half, and break in pieces, ripe apricots; put them in a

preserving pan, simmer for a few minutes, and pass through a fine hair

sieve: no water to be used. Add three quarters of a pound of white

powdered sugar to a pound of fruit; put in the kernels; mix all

together, and boil for twenty minutes: well skim when it begins to boil.

Put it into pots; when cold, cover close with paper dipped in brandy,

and tie down with an outer cover of paper.

_Apricots, to preserve whole._

Gather the fruit before it is too ripe, and to one pound put three

quarters of a pound of fine sugar. Stone and pare the apricots as you

put them into the pan; lay sugar under and over them, and let them stand

till next day. Set them on a quick fire, and let them just boil; skim

well; cover them till cold, or till the following day; give them another

boil; put them in pots, and strew a little sugar over them while

coddling, to make them keep their colour.

_Apricots, to preserve in Jelly._

To a pound of apricots, before they are stoned and pared, weigh a pound

and a quarter of the best pounded sugar. Stone and pare the fruit, and,

as you pare, sprinkle some sugar under and over them. When the sugar is

pretty well melted, set them on the fire and boil them. Keep out some

sugar to strew on them in the boiling, which assists to clear them. Skim

very clear, and turn the fruit with a ladle or a feather. When clear and

tender, put them in glasses; add to the syrup a quarter of a pint of

strong pippin liquor, and nearly the weight of it in sugar; let it boil

awhile, and put it to the apricots. The fire should be brisk, as the

sooner any sweetmeat is done the clearer and better it will be. Let the

liquor run through a jelly-bag, that it may clear before you put the

syrup to it, or the syrup of the apricots to boil.

_French Bances._

Take half a pint of water, a bit of lemon-peel, a piece of butter the

size of a walnut, and a little orange-flower water; boil them gently

three or four minutes; take out the lemon-peel, and add to it by degrees

half a pint of flour: keep it boiling and stirring until it is a stiff

paste; then take it off the fire, and put in six eggs, well beaten,

leaving out three whites. Beat all very well for at least half an hour,

till it is a stiff light paste; then take two pounds of hog's-lard; put

it in a stewpan; give it a boil up, and, if the bances are of a right

lightness, fry them; keep stirring them all the time till they are of a

proper brown. A large dish will take six or seven minutes boiling. When

done, put them in a dish to drain; keep them by the fire; strew sugar

over them; and, when you are going to fry them, drop them through the

handle of a key.

_Barberries, to preserve._

Tie up the finest maiden barberries in bunches; to one pound of them put

two pounds and a quarter of sugar; boil the sugar to a thick syrup, and

when thick enough stir it till it is almost cold. Put in the barberries;

set them on the fire, and keep them as much under the syrup as you can,

shaking the pan frequently. Let them just simmer till the syrup is hot

through, but not boiling, which would wrinkle them. Take them out of the

syrup, and let them drain on a lawn sieve; put the syrup again into the

pot, and boil it till it is thick. When half cold put in the barberries,

and let them stand all night in the preserving-pan. If the syrup has

become too thin, take out the fruit and boil it again, letting it stand

all night: then put it into pots, and cover it with brandy paper.

_Biscuits._

Take one pound of loaf sugar, finely beaten and sifted; then take eight

eggs, whites and all; beat them in a wooden bowl for an hour; then take

a quarter of a pound of blanched almonds, beat them very small with some

rose-water; put them into the bowl, and beat them for an hour longer;

then shake in five ounces of fine flour and a spoonful of coriander

seed, and one of caraways. Beat them half an hour; butter your plates,

and bake them.

_Another way._

Take one pound of flour; mix it stiff with water; then roll it very

thin; cut out the biscuits with cutters, and bake them.

_Dutch Biscuits._

Take the whites of six eggs in fine sugar, and the whites of four in

flour; then beat your eggs with the sugar and flour well with a whisk:

butter your pans, and only half fill them; strew them over with sugar

before you put them in the oven; grate lemon-peel over them.

_Ginger Biscuits._

One pound of flour, half a pound of butter, half a pound of loaf sugar,

rather more than one ounce of ginger powdered, all well mixed together.

Let it stand before the fire for half an hour; roll it into thin paste,

and cut out with a coffee-cup or wine-glass: bake it for a few minutes.

_Lemon Biscuits._

Blanch half a pound of sweet almonds in cold water; beat them with the

whites of six eggs, first whipped up to a froth; put in a little at a

time as they rise; the almonds must be very fine. Then add one pound of

double-refined sugar, beaten and sifted; put in, by degrees, four ounces

of fine flour, dried well and cold again; the yolks of six eggs well

beaten; the peels of two large lemons finely grated: beat these all

together about half an hour; put them in tin pans; sift on a little

sugar. The oven must be pretty quick, though you keep the door open

while you bake them.

_Another way._

Take three pounds of fine sugar, and wet it with a spoonful and a half

of gum-dragon, and put in the juice of lemons, but make the mass as

stiff as you can: mix it well, and beat it up with white of eggs. When

beaten very light, put in two grains of musk and a great deal of grated

lemon; drop the paste into round papers, and bake it.

_Ratafia Biscuits._

Blanch two ounces of bitter almonds in cold water, and beat them

extremely fine with orange-flower water and rose-water. Put in by

degrees the whites of five eggs, first beaten to a light froth. Beat it

extremely well; then mix it up with fine sifted sugar to a light paste,

and lay the biscuits on tin plates with wafer paper. Make the paste so

light that you may take it up with a spoon. Lay it in cakes, and bake

them in a rather brisk oven. If you make them with sweet almonds only,

they are almond puffs or cakes.

_Table Biscuits._

Flour, milk, and sugar, well mixed together. Shape the biscuits with the

top of a glass, and bake them on a tin.

_Blancmange._ No. 1.

To one pint of calves' foot or hartshorn jelly add four ounces of

almonds blanched and beaten very fine with rose and orange-flower water;

let half an ounce of the almonds be bitter, but apricot kernels are

better. Put the almonds and jelly, mixed by degrees, into a skillet,

with as much sugar as will sweeten it to your taste. Give it two or

three boils; then take it up and strain it into a bowl; add to it some

thick cream: give it a boil after the cream is in, and keep it stirred

while on the fire. When strained, put it into moulds.

_Blancmange._ No. 2.

Boil three ounces of isinglass in a quart of water till it is reduced to

a pint; strain it through a sieve, and let it stand till cold. Take off

what has settled at the bottom: then take a pint of cream, two ounces of

almonds, and a few bitter ones; sweeten to your taste. Boil all together

over the fire, and pour it into your moulds. A laurel leaf improves it

greatly.

_Blancmange._ No. 3.

Take an ounce of isinglass dissolved over the fire in a quarter of a

pint of water, strain it into a pint of new milk; boil it, and strain

again; sweeten to your taste. Add a spoonful of orange-flower water and

one of mountain. Stir it till it is nearly cold, and put it into moulds.

Beat a few bitter almonds in it.

_Blancmange._ No. 4.

Into two quarts of milk put an ounce of isinglass, an ounce of sugar,

half the peel of a lemon, and a bit of cinnamon. Keep stirring till it

boils.

_Dutch Blancmange._

Steep an ounce of the best isinglass two hours in a pint of boiling

water. Take a pint of white wine, the yolks of eight eggs well beaten,

the juice of four lemons and one Seville orange, and the peel of one

lemon; mix them together, and sweeten to your taste. Set it on a clear

fire; keep it stirred till it boils, and then strain it off into moulds.

_Bread._

Forty pounds of flour, a handful of salt, one quart of yest, three

quarts of water; stir the whole together in the kneading trough. Strew

over it a little flour, and let it stand covered for one hour. Knead it

and make it into loaves, and let them stand a quarter of an hour to

rise, before you put them in the oven.

_Diet Bread, which keeps moist._

Three quarters of a pound of lump sugar, dissolved in a quarter of a

pint of water, half a pound of the best flour, seven eggs, taking away

the whites of two; mix the liquid sugar, when it has boiled, with the

eggs: beat them up together in a basin with a whisk; then add by degrees

the flour, beating all together for about ten minutes; put it into a

quick oven. An hour bakes it.

Tin moulds are the best: the dimensions for this quantity are six inches

in length and four in depth.

_Potato Bread._

Boil a quantity of potatoes; drain them well, strew over them a small

quantity of salt, and let them remain in the vessel in which they were

boiled, closely covered, for an hour, which makes them mealy: then peel

and pound them as smooth as flour. Add eight pounds of potatoes to

twelve of wheaten flour; and make it into dough with yest, in the way

that bread is generally made. Let it stand three hours to rise.

_Rice Bread._

Boil a quarter of a pound of rice till it is quite soft; then put it on

the back of a sieve to drain. When cold, mix it with three quarters of a

pound of flour, a tea-cupful of milk, a proper quantity of yest, and

salt. Let it stand for three hours; then knead it very well, and roll it

up in about a handful of flour, so as to make the outside dry enough to

put into the oven. About an hour and a quarter will bake a loaf of this

size. When baked, it will produce one pound fourteen ounces of very good

bread; it is better when the loaves are not made larger than the

above-mentioned quantity will produce, but you may make any quantity by

allowing the same proportion for each loaf. This bread should not be cut

till it is two days old.

_Rye Bread._

Take one peck of wheaten flour, six pounds of rye flour, a little salt,

half a pint of good yest, and as much warm water as will make it into a

stiff dough. Let it stand three hours to rise before you put it into the

oven. A large loaf will take three hours to bake.

_Scotch short Bread._

Melt a pound of butter, pour it on two pounds of flour, half a

tea-cupful of yest, two ounces of caraway seeds, one ounce of Scotch

caraways; sweeten to your taste with lump sugar, then knead it well

together and roll it out, not too thin; cut in quarters and pinch it

round: prick it well with a fork.

_Buttered Loaves._

Take three quarts of new milk; put in as much runnet as will turn it;

whey the curds very clean; break them small with your hands; put in nine

yolks of eggs and one white, a handful of grated bread, half a handful

of flour, and a little salt. Mix these well together, working it well

with your hands; roll it into small loaves, and bake them in a quick

oven three quarters of an hour. Then take half a pound of butter, four

spoonfuls of clear water, half a nutmeg sliced very thin, and a little

sugar. Set it on a quick fire, stirring it quickly, and let it boil till

thick. When the loaves are baked, cut out the top and stir up the crumb

with a knife; then pour some of the butter into each of them, and cover

them up again. Strew a little sugar on them: before you set them in the

oven, beat the yolk of an egg and a little beer together, and with a

feather smear them over with it.

_Egg Loaf._

Soak crumb of bread in milk for three hours; strain it through a sieve;

then put in a little salt, some candied citron and lemon-peel cut small,

and sugar to your taste. Put to your paste the yolks only of six or

eight new-laid eggs, and beat it till the eggs are mixed. Whip the

whites of the eggs till they are frothed; add to the other ingredients,

and mix them well. Butter the pan or dish in which you bake your loaf.

When baked, turn it out into your dish, scrape some fine sugar upon it,

and glaze with a hot shovel.

_Buns._ No. 1.

Two pounds of flour, a quarter of a pound of butter; rub the butter in

the flour like grated bread; set it to the fire to dry: put in one pound

of currants and a quarter of a pound of moist sugar, with a few caraway

seeds, and two spoonfuls of good yest; make the dough into small buns;

set them to rise half an hour: you may put two or three eggs in if you

like.

_Buns._ No. 2.

One pound of fine flour, two pounds of currants, a few caraway seeds, a

quarter of a pound of moist sugar, a pint of new milk, and two

table-spoonfuls of yest; mix all well together in a stiff paste, and let

it stand half an hour to rise; then roll them out, and put them in your

tins; let them stand another half hour to rise before you bake them. The

above receipt answers equally well for a cake baked in a tin.

_Buns._ No. 3.

Take flour, butter, and sugar, of each a quarter of a pound, four eggs,

and a few caraway seeds. This quantity will make two dozen. Bake them on

tins.

_Bath Buns._

Take a quarter of a pound of loaf sugar finely powdered, the same

quantity of butter, and nearly double of flour dried before the fire, a

walnut-shell full of caraway-seeds just bruised, and one egg. Work all

these up together into a paste, the thickness of half-a-crown, and cut

it with a tea-cup, flour a tin; lay the cakes upon it; take the white of

an egg well beat and frothed; lay it on them with a feather, and then

grate upon them a little fine sugar.

_Another way._

Take one pound of fine flour, dry it well by the fire, sift it, and rub

into it a pound of butter, the yolks of four eggs, the whites of two,

both beaten light, three spoonfuls of cream, and the like quantity of

white wine and ale yest. Let this sponge stand by the fire to rise; then

beat it up extremely well and light with your hand; grate in a nutmeg;

continue beating till it is ready for the oven; then add a pound of

rough caraway seeds, keeping a few out to strew on the top of the cakes

before they are put into the oven.

_Plain Buns._

Take three pounds of flour, six ounces of butter, six ounces of sugar

sifted fine, six eggs, both yolks and whites. Beat your eggs till they

will not slip off the spoon; melt the butter in a pint of new milk, with

which mix half a pint of good yest; strain it into the flour, and throw

in half an ounce of caraway seeds. Work the whole up very light; set it

before the fire to rise; then make it up into buns of the size of a

penny roll, handling them as little as possible. Twenty minutes will

bake them sufficiently.

_Butter, to make without churning._

Tie up cream in a fine napkin, and then in a coarse cloth, as you would

a pudding: bury it two feet under ground; leave it there for twelve

hours, and when you take it up it will be converted into butter.

_Black Butter._

To one quart of black gooseberries put one pint of red currants, picked

into an earthen jar. Stop it very close, and set it in a pot of cold

water over the fire to boil till the juice comes out. Then strain it,

and to every pint of liquor put a pound of sugar; boil and skim it till

you think it done enough: put it in flat pots, and keep it in a dry

place. It will either turn out or cut in slices.

_Spanish Butter._

Take two gallons of new milk, boil it, and, when you take it off the

fire, put in a quart of cream, giving it a stir; then pour it through a

sieve into an earthen pan: lay some sticks over your pan, and cover it

with a cloth; if you let it stand thus two days, it will be the better.

Skim off the cream thick, and sweeten it to your taste; you may put in a

little orange-flower water, and whip it well up.

_Cake._

Five pounds of flour dried, six pounds of currants, a quart of boiled

cream, a pound and a half of butter, twenty eggs, the whites of six

only, a pint of ale yest, one ounce of cinnamon finely beaten, one ounce

of cloves and mace also well beaten, a quarter of a pound of sugar, a

little salt, half a pound of orange and citron. Put in the cream and

butter when it is just warm; mix all well together, and let it stand

before the fire to rise. Put it into your hoop, and leave it in the oven

an hour and a quarter. The oven should be as hot as for a manchet.

_An excellent Cake._

Beat half a pound of sifted sugar and the same quantity of fresh butter

to a cream, in a basin made warm; mixing half a pound of flour well

dried, six eggs, leaving out four whites, and one table-spoonful of

brandy. The butter is to be beaten in first, then the flour, next the

sugar, the eggs, and lastly, the brandy. Currants or caraways may be

added at pleasure. It must be beaten an hour, and put in the oven

immediately.

_A great Cake._

Take six quarts of fine flour dried in an oven, six pounds of currants,

five pounds of butter, two pounds and a half of sugar, one pound of

citron, three quarters of a pound of orange-peel, and any other

sweetmeat you think proper; a pound of almonds ground very small, a few

coriander seeds beat and sifted, half an ounce of mace, four nutmegs,

sixteen eggs, six of the whites, half a pint of sack, and half a pint of

ale yest.

_Light Cake._

One pound of the finest flour, one ounce of powdered sugar, five ounces

of butter, three table-spoonfuls of fresh yest.

_A nice Cake._

Take nine eggs; beat the yolks and whites separately; the weight of

eight eggs in sugar, and five in flour: whisk the eggs and the sugar

together for half an hour; then put in the flour, just before the oven

is ready to bake it. Both the sugar and the flour must be sifted and

dried.

_A Plain Cake._

Take a pound of flour, well dried and sifted; add to it one pound of

sugar also dried and sifted; take one pound of butter, and work it in

your hands till it is like cream; beat very light the yolks of ten eggs

and six whites. Mix all these by degrees, beating it very light, and a

little sack and brandy. It must not stand to rise. If you choose fruit,

add one pound of currants, washed, picked, and dried.

_A very rich Cake._

Two pounds and a half of fresh butter, twenty-four eggs, three-pounds of

flour, one pound and a half of sugar, one ounce of mixed spice, four

pounds of currants, half a jar of raisins, half of sweet almonds, a

quarter of a pound of citron, three quarters of orange and lemon, one

gill of brandy, and one nutmeg. First work the butter to a cream; then

beat the sugar well in; whisk the eggs half an hour; mix them with the

butter and sugar; put in the spice and flour; and, when the oven is

ready, mix in the brandy, fruit, and sweetmeats. It will take one hour

and a half beating. Let it bake three hours.

_Cake without butter._

Beat up eight eggs for half an hour. Have ready powdered and sifted one

pound of loaf sugar; shake it in, and beat it half an hour longer. Put

to it a quarter of a pound of sweet almonds beat fine with orange-flower

water; grate the rind of a lemon into the almonds, and squeeze in the

juice. Mix all together. Just before you put it in the oven, add a

quarter of a pound of dry flour; rub the hoop or tin with butter. An

hour and a half will bake it.

_Another._

Take ten eggs and the whites of five; whisk them well, and beat in one

pound of finely sifted sugar, and three quarters of a pound of flour:

the flour to be put in just before the cake is going to the oven.

_Almond Cake._

Take a pound of almonds; blanch them in cold water, and beat them as

small as possible in a stone mortar with a wooden pestle, putting in, as

you beat them, some orange-flower water. Then take twelve eggs, leaving

out half of the whites; beat them well; put them to your almonds, and

beat them together, above an hour, till it becomes of a good thickness.

As you beat it, sweeten it to your taste with double-refined sugar

powdered, and when the eggs are put in add the peel of two large lemons

finely rasped. When you beat the almonds in the mortar with

orange-water, put in by degrees about four spoonfuls of citron water or

ratafia of apricots, or, for want of these, brandy and sack mixed

together, two spoonfuls of each. The cake must be baked in a tin pan;

flour the pan before you put the cake into it. To try if it is done

enough, thrust a straw through it, and if the cake sticks to the straw

it is not baked enough; let it remain till the straw comes out clean.

_Another._

Take twelve eggs, leaving out half the whites; beat the yolks by

themselves till they look white; put to them by degrees one pound of

fine sifted sugar; put in, by a spoonful at a time, three quarters of a

pound of fine flour, well dried and sifted, with the whites of the eggs

well beaten, and continue this till all the flour and the whites are in.

Then beat very fine half a pound of fine almonds, with sack and brandy,

to prevent their oiling; stir them into the cake. Bake it three quarters

of an hour. Ratafia cake is made in the same manner, only keep out two

ounces of the almonds, and put in their stead two of apricot kernels; if

you have none, use bitter almonds.

_Almond Cakes._

Take one pound of almonds, blanch them; then take one pound of

double-refined sugar, beaten very small; crack the almonds, one by one,

upon the tops; put them into the sugar; mix them, and then beat them

well together till they will work like paste. Make them into round

cakes; take double-refined sugar, pounded and sifted, beat together with

the white of an egg, and, when the cakes are hardened in the oven, take

them out, and cover one side with sugar with a feather; then put them

into the oven again, and, when one side is hardened, take them out and

do the same on the other side. Set them in again to harden, and

afterwards lay them up for use.

_Clear Almond Cakes._

Take the small sort of almonds; steep them in cold water till they will

blanch, and as you blanch them throw them into water. Wipe them dry, and

beat them in a stone mortar, with a little rose-water, and as much

double-refined sugar, sifted, as will make them into clear paste. Roll

them into any size you please; then dry them in an oven after bread has

been drawn, so that they may be dry on both sides; when they are cold,

make a candy of sugar; wet it a little with rose-water; set it on the

fire; stir it till it boils, then take it off, and let it cool a little.

With a feather spread it over the cakes on one side; lay them upon

papers on a table; take the lid of a baking-pan, put some coals on it,

and set it over the cakes to raise the candy quickly. When they are

cold, turn the other side, and serve it in the same manner.

_Apple Cake._

Take one pound and a half of white sugar, two pounds of apples, pared

and cut thin, and the rind of a large lemon; put a pint of water to the

sugar, and boil it to a syrup; put the apples to it, and boil it quite

thick. Put it into a mould to cool, and send it cold to table, with a

custard, or cream poured round it.

_Another._

One pound of apples cut and cored, one pound of sugar put to a quarter

of a pint of water, so as to clarify the sugar, with the juice and peel

of a lemon, and a little Seville orange. Boil it till it is quite stiff;

put it in a mould; when cold it will turn out. You may put it into a

little warm water to keep it from breaking when taken out.

_Apricot Clear Cakes._

Make a strong apple jelly, strain it, and put apricots into it to boil.

Slit the apricots well, cover them with sugar, and boil them clear.

Strain them, and put them in the candy when it is almost boiled up; and

then put in your jelly, and scald it.

_Biscuit Cake._

Take eggs according to the size of the cake, weigh them, shells and all;

then take an equal weight of sugar, sifted very fine, and half the

weight of fine flour, well dried and sifted. Beat the whites of the eggs

to snow; then put the yolks in another pan; beat them light, and add the

sugar to them by degrees. Beat them until very light; then put the snow,

continuing to beat; and at last add by degrees the flour. Season with

lemon-peel grated, or any peel you like; bake it in a slow oven, but hot

enough to make it rise.

_Bread Cake._

Take two pounds of flour, a quarter of a pound of butter, four eggs, one

spoonful of good yest, half a pound of currants, half a pound of Lisbon

sugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar in

a sufficient quantity of new milk to make it of a proper stiffness. Set

it to rise for two hours and a half before the fire, and bake it in an

earthen pan or tin in a quick oven, of a light brown.

Caraway seeds may be added--two ounces to the above quantity.

_Breakfast Cakes._

To a pound of fine flour take two ounces of fresh butter, which rub very

well in with a little salt. Beat an egg smooth, and mix a spoonful of

light yest with a little warm milk. Mix as much in the flour as will

make a batter proper for fritters; then beat it with your hand till it

leaves the bottom of the bowl in which it is made. Cover it up for three

or four hours; then add as much flour as will form a paste proper for

rolling up; make your cakes half an hour before you put them into the

oven; prick them in the middle with a skewer, and bake them in a quick

oven a quarter of an hour.

_Excellent Breakfast Cakes._

Water the yest well that it may not be bitter; change the water very

often; put a very little sugar and water to it just as you are going to

use it; this is done to lighten and set it fermenting. As soon as you

perceive it to be light, mix up with it new milk warmed, as if for other

bread; put no water to it; about one pound or more of butter to about

sixteen or eighteen cakes, and a white of two of egg, beat very light;

mix all these together as light as you can; then add flour to it, and

beat it at least a quarter of an hour, until it is a tough light dough.

Put it to the fire and keep it warm, and warm the tins on which the

cakes are to be baked. When the dough has risen, and is light, beat it

down, and put it to the fire again to rise, and repeat this a second

time; it will add much to the lightness of the cakes. Make them of the

size of a saucer, or thereabouts, and not too thick, and bake them in a

slow oven. The dough, if made a little stiffer, will be very good for

rolls; but they must be baked in a quicker oven.

_Bath Breakfast Cakes._

A pint of thin cream, two eggs, three spoonfuls of yest, and a little

salt. Mix all well together with half a pound of flour. Let it stand to

rise before you put it in the oven. The cakes must be baked on tins.

_Butter Cake._

Take four pounds of flour, one pound of currants, three pounds of

butter, fourteen eggs, leaving out the whites, half an ounce of mace,

one pound of sugar, half a pint of sack, a pint of ale yest, a quart of

milk boiled. Take it off, and let it cool. Rub the butter well in the

floor; put in the sugar and spice, with the rest of the ingredients; wet

it with a ladle, and beat it well together. Do not put the currants till

the cake is ready to go into the oven. Butter the dish, and heat the

oven as hot as for wheaten bread. You must not wet it till the oven is

ready.

_Caraway Cake._ No. 1.

Melt two pounds of fresh butter in tin or silver; let it stand

twenty-four hours; then rub into it four pounds of fine flour, dried.

Mix in eight eggs, and whip the whites to a froth, a pint of the best

yest, and a pint of sack, or any fine strong sweet wine. Put in two

pounds of caraway seeds. Mix all these ingredients thoroughly; put the

paste into a buttered pan, and bake for two hours and a half. You may

mix with it half an ounce of cloves and cinnamon.

_Caraway Cake._ No. 2.

Take a quart of flour, a quarter of a pint of good ale yest, three

quarters of a pound of fresh butter, one quarter of a pound of almonds,

three quarters of a pound of caraway comfits, a handful of sugar, four

eggs, leaving out two of the whites, new milk, boiled and set to cool,

citron, orange, and lemon-peel, at your discretion, and two spoonfuls of

sack. First rub your flour and yest together, then rub in the butter,

and make it into a stiff batter with the milk, eggs, and sack; and, when

you are ready to put it into the oven, add the other ingredients. Butter

your hoop and the paper that lies under. This cake will require about

three quarters of an hour baking; if you make it larger, you must allow

more time.

_Caraway Cake._ No. 3.

Take four quarts of flour, well dried, and rub into it a pound and a

quarter of butter. Take a pound of almonds, ground with rose-water,

sugar, and cream, half an ounce of mace, and a little cinnamon, beaten

fine, half a pound of citron, six ounces of orange-peel, some dried

apricots, twelve eggs, four of the whites only, half a pound of sugar, a

pint of ale yest, a little sack, and a quart of thick cream, well

boiled. When your cream is nearly cold, mix all these ingredients well

together with the flour; set the paste before the fire to rise; put in

three pounds of double-sugared caraways, and let it stand in the hoop an

hour and a quarter before it is put into the oven.

_Small Caraway Cakes._

Take one quart of fine flour, fourteen ounces of butter, five or six

spoonfuls of ale yest, three yolks of eggs, and one white; mix all these

together, with so much cream as will make it into a paste; lay it before

the fire for half an hour; add to it a handful of sugar, and half a

pound of caraway comfits; and when you have worked them into long cakes,

wash them over with rose-water and sugar, and pick up the top pretty

thick with the point of a knife. Your oven must not be hotter than for

manchet.

_Cocoa-nut Cakes._

Grate the cocoa-nut on a fine bread grater; boil an equal quantity of

loaf-sugar, melted with six table-spoonfuls of rose-water; take off all

the scum; throw in the grated cocoa-nut, and let it heat thoroughly in

the syrup, and keep constantly stirring, to prevent its burning to the

bottom of the pan. Have ready beaten the yolks of eight eggs, with two

table-spoonfuls of rose-water; throw in the cocoa-nut by degrees, and

keep beating it with a wooden slice one hour; then fill your pans, and

send them to the oven immediately, or they will be heavy.

_Currant clear Cakes._

Take the currants before they are very ripe, and put them into water,

scarcely enough to cover them; when they have boiled a little while,

strain them through a woollen bag; put a pound and a quarter of fine

sugar, boiled to a candy; then put a pint of the jelly, and make it

scalding hot: put the whole into pots to dry, and, when jellied, turn

them on glasses.

_Egg Cake._

Beat eight eggs, leaving out half the whites, for half an hour; half a

pound of lump-sugar, pounded and sifted, to be put in during that time;

then, by degrees, mix in half a pound of flour. Bake as soon after as

possible. Butter the tin.

_Enamelled Cake._

Beat one pound of almonds, with three quarters of a pound of fine sugar,

to a paste; then put a little musk, and roll it out thin. Cut it in what

shape you please, and let it dry. Then beat up isinglass with white of

eggs, and cover it on both sides.

_Epsom Cake._

Half a pound of butter beat to a cream, half a pound of sugar, four

eggs, whites and yolks beat separately, half a quartern of French roll

dough, two ounces of caraway seeds, and one tea-spoonful of grated

ginger: if for a plum-cake, a quarter of a pound of currants.

_Ginger Cakes._

To a pound of sugar put half an ounce of ginger, the rind of a lemon,

and four large spoonfuls of water. Stir it well together, and boil it

till it is a stiff candy; then drop it in small cakes on a wet table.

_Ginger or Hunting Cakes._ No. 1.

Take three pounds of flour, two pounds of sugar, one pound of butter,

two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rub

these ingredients very fine in the flour, and wet it with a pint of

cream, just warm, sufficiently to roll out into thin cakes. Bake them in

a slack oven.

_Ginger or Hunting Cakes._ No. 2.

Rub half a pound of butter into a pound of flour; add a quarter of a

pound of powder-sugar, one ounce of ginger, beat and sifted, the yolks

of three eggs, and one gill of cream. A slow fire does them best.

_Ginger or Hunting Cakes._ No. 3.

One ounce of butter, one ounce of sugar, twelve grains of ginger, a

quarter of a pound of flour, and treacle sufficient to make it into a

paste; roll it out thin, and bake it.

_Gooseberry clear Cakes._

Take the gooseberries very green; just cover them with water, and, when

they are boiled and mashed, strain them through a sieve or woollen bag,

and squeeze it well. Then boil up a candy of a pound and a quarter of

fine sugar to a pint of the jelly; put it into pots to dry in a stove,

and, when they jelly, turn them out on glasses.

_Jersey Cake._

To a pound of flour take three quarters of a pound of fresh butter

beaten to a cream, three quarters of a pound of lump sugar finely

pounded, nine eggs, whites and yolks beaten separately, nutmeg to your

taste. Add a glass of brandy.

_Jersey Merveilles._

One pound of flour, two ounces of butter, the same of sugar, a spoonful

of brandy, and five eggs. When well mixed, roll out and make into fancy

shapes, and boil in hot lard. The Jersey shape is a true-lover's knot.

_London Wigs._

Take a quarter of a peck of flour; put to it half a pound of sugar, and

as much caraways, smooth or rough, as you like; mix these, and set them

to the fire to dry. Then make a pound and half of butter hot over a

gentle fire; stir it often, and add to it nearly a quart of milk or

cream; when the butter is melted in the cream, pour it into the middle

of the flour, and to it add a couple of wine-glasses of good white wine,

and a full pint and half of very good ale yest; let it stand before the

fire to rise, before you lay your cakes on the tin plates to bake.

_Onion Cake._

Slice onions thin; set them in butter till they are soft, and, when they

are cold, put into a pan to a quart basin of these stewed onions three

eggs, three spoonfuls of fine dried bread crumbs, salt, and three

spoonfuls of cream. Put common pie-crust in a tin; turn it up all round,

like a cheesecake, and spread the onions over the cake; beat up an egg,

and with a brush spread it in, and bake it of a fine yellow.

_Orange Cakes._

Put the Seville oranges you intend to use into water for two days. Pare

them very thick, and boil the rind tender. Mince it fine; squeeze in the

juice; take out all the meat from the strings and put into it. Then take

one-fourth more than its weight in double-refined sugar; wet it with

water, and boil it almost to sugar again. Cool it a little; put in the

orange, and let it scald till it looks clear and sinks in the syrup, but

do not let it boil. Put it into deep glass plates, and stove them till

they are candied on the tops. Turn them out, and shape them as you

please with a knife. Continue to turn them till they are dry; keep them

so, and between papers.

Lemon cakes are made in the same way, only with half the juice.

_Another way._

Take three large oranges; pare and rub them with salt; boil them tender

and cut them in halves; take out the seeds; then beat your oranges, and

rub them through a hair sieve till you have a pound; add one pound and a

quarter of double-refined sugar, boiled till it comes to the consistency

of sugar, and put in a pint of strong juice of pippins and juice of

lemon; keep stirring it on the fire till the sugar is completely melted.

_Orange Clove Cake._

Make a very strong jelly of apples, and to every pint of jelly put in

the peel of an orange. Set it on a quick fire, and boil it well; then

run it through a jelly-bag and measure it. To every pint take a pound of

fine sugar; set it on the fire, make it scalding hot, and strain it from

the scum. Take the orange-peel, boiled very tender, shred it very small,

and put it into it; give it another scald, and serve it out.

Lemon clove cake may be done the same way, but you must scald the peel

before the sugar is put in.

_Orange-flower Cakes._

Dip sugar in water, and let it boil over a quick fire till it is almost

dry sugar again. To half a pound of sugar, when it is perfectly clear,

add seven spoonfuls of water; then put in the orange-flowers: just give

the mixture a boil up; drop it on china or silver plates, and set them

in the sun till the cakes are dry enough to be taken off.

_Plum Cake._ No. 1.

Take eight pounds and three quarters of fine flour well dried and

sifted, one ounce of beaten mace, one pound and a half of sugar. Mix

them together, and take one quart of cream and six pounds of butter, put

together, and set them over the fire till the butter is melted. Then

take thirty-three eggs, one quart of yest, and twelve spoonfuls of sack;

put it into the flour, stir it well together, and, when well mixed, set

it before the fire to rise for an hour. Then take ten pounds of currants

washed and dried, and set them to dry before the fire, one pound of

citron minced, one pound of orange and lemon-peel together, sliced. When

your oven is ready, stir your cake thoroughly; put in your sweetmeats

and currants; mix them well in, and put into tin hoops. The quantity

here given will make two large cakes, which will take two hours' baking.

_Plum Cake._ No. 2.

One pound of fine flour well dried and sifted, three quarters of a pound

of fine sugar, also well dried and sifted. Work one pound to a cream

with a noggin of brandy; then add to it by degrees your sugar,

continuing to beat it very light. Beat the yolks of ten eggs extremely

light; then put them into the butter and sugar, a spoonful at a time;

beat the whites very light, and when you add the flour, which should be

by degrees, put in the whites a spoonful at a time; add a grated nutmeg

and a little beaten mace, and a good pound of currants, washed, dried,

and picked, with a little of the flour rubbed about them. Work them into

the cake. Cut in thin slices a quarter of a pound of blanched almonds,

and two ounces of citron and candied orange-peel. Between every layer of

cake, as you put it into the hoop, put in the sweetmeats, and bake it

two hours.

_Plum Cake._ No. 3.

Rub one pound of butter into two pounds of flour; take one pound of

sugar, one pound of currants, and mix them with four eggs; make them

into little round cakes, and bake them on tins. Half this quantity is

sufficient to make at a time.

_Clear Plum Cake._

Make apple jelly rather strong, and strain it through a woollen bag. Put

as many white pear plums as will give a flavour to the jelly; let it

boil; strain it again through the bag, and boil up as many pounds of

fine sugar for a candy as you had pints of jelly; and when your sugar is

boiled very high, add your jelly; just scald it over the fire; put it in

little pots, and let it stand with a constant fire.

_Portugal Cakes._

Put one pound of fine sugar, well beaten and sifted, one pound of fresh

butter, five eggs, and a little beaten mace, into a flat pan: beat it up

with your hand until it is very light; then put in by degrees one pound

of fine flour well dried and sifted, half a pound of currants picked,

washed, and well dried; beat them together till very light; bake them in

heart pans in a slack oven.

_Potato Cakes._

Roast or bake mealy potatoes, as they are drier and lighter when done

that way than boiled; peel them, and beat them in a mortar with a little

cream or melted butter; add some yolks of eggs, a little sack, sugar, a

little beaten mace, and nutmeg: work it into a light paste, then make it

into cakes of what shape you please with moulds. Fry them brown in the

best fresh butter; serve them with sack and sugar.

_Pound Cake._

Take a pound of flour and a pound of butter; beat to a cream eight eggs,

leaving out the whites of four, and beat them up with the butter. Put

the flour in by degrees, one pound of sugar, a few caraway seeds, and

currants, if you like; half a pound will do.

_Another._

Take half a pound of butter, and half a pound of powdered lump-sugar;

beat them till they are like a cream. Then take three eggs, leaving out

the whites of two; beat them very well with a little brandy; then put

the eggs to the butter and sugar; beat it again till it is come to a

cream. Shake over it half a pound of dried flour; beat it well with your

hand; add half a nutmeg, half an ounce of caraway seeds, and what

sweetmeat you please. Butter the mould well.

_Pound Davy._

Beat up well ten eggs and half a pound of sugar with a little

rose-water; mix in half a pound of flour, and bake it in a pan.

_Clear Quince Cakes._

Take the apple quince, pare and core it; take as many apples as quinces;

just cover them with water, and boil till they are broken. Strain them

through a sieve or woollen bag, and boil up to a candy as many pounds of

sugar as you have of jelly, which put in your jelly; just let it scald

over the fire, and put it into paste in a stove. The paste is made thus:

Scald quinces in water till they are tender; then pare and scrape them

fine with a knife and put them into apple jelly; let it stand till you

think the paste sufficiently thickened, then boil up to a candy as many

pounds of sugar as you have of paste.

_Ratafia Cakes._

Bitter and sweet almonds, of each a quarter of a pound, blanched and

well dried with a napkin, finely pounded with the white of an egg; three

quarters of a pound of finely pounded sugar mixed with the almonds. Have

the whites of three eggs beat well, and mix up with the sugar and

almonds; put the mixture with a tea-spoon on white paper, and bake it in

a slow heat; when the cakes are cold, they come off easily from the

paper. When almonds are pounded, they are generally sprinkled with a

little water, otherwise they become oily. Instead of water take to the

above the white of an egg or a little more; to the whole of the above

quantity the whites of four eggs are used.

_Rice Cake._

Ground rice, flour and loaf-sugar, of each six ounces, eight eggs,

leaving out five of the whites, the peel of a lemon grated: beat all

together half an hour, and bake it three quarters of an hour in a quick

oven.

_Another._

Take one pound of sifted rice flour, one pound of fine sugar finely

beaten and sifted, and sixteen eggs, leaving out half the whites; beat

them a quarter of an hour at least, separately; then add the sugar, and

beat it with the eggs extremely well and light. When they are as light

as possible, add by degrees the rice-flour; beat them all together for

an hour as light as you can. Put in a little orange-flower water, or

brandy, and candied peel, if you like; the oven must not be too hot.

_Rock Cakes._

One pound of flour, half a pound of clarified butter, half a pound of

currants, half a pound of sugar; mix and pinch into small cakes.

_Royal Cakes._

Take three pounds of very fine flour, one pound and a half of butter,

and as much currants, seven yolks and three whites of eggs, a nutmeg

grated, a little rose-water, one pound and a half of sugar finely

beaten; knead it well and light, and bake on tins.

_Savoy or Sponge Cake._

Take twelve new-laid eggs, and their weight in double refined sugar;

pound it fine, and sift it through a lawn sieve; beat the yolks very

light, and add the sugar to them by degrees; beat the whole well

together till it is extremely light. Whisk the whites of the eggs to a

strong froth; then mix all together by adding the yolks and the sugar to

the whites. Have ready the weight of seven eggs in fine flour very well

dried and sifted; stir it in by degrees, and grate in the rind of a

lemon. Butter a mould well, and bake in a quick oven. About half an hour

or forty minutes will do it.

_Another._

Take one pound of Jordan and two ounces of bitter almonds; blanch them

in cold water, and beat them very fine in a mortar, adding orange-flower

and rose-water as you beat them to prevent their oiling. Then beat

eighteen eggs, the whites separately to a froth, and the yolks extremely

well, with a little brandy and sack. Put the almonds when pounded into a

dry, clean, wooden bowl, and beat them with your hand extremely light,

with one pound of fine dried and sifted sugar; put the sugar in by

degrees, and beat it very light, also the peels of two large lemons

finely grated. Put in by degrees the whites of the eggs as they rise to

a froth, and in the same manner the yolks, continuing to beat it for an

hour, or until it is as light as possible. An hour will bake it; it must

be a quick oven; you must continue to beat the cake until the oven is

ready for it.

_Seed Cake._ No. 1.

Heat a wooden bowl, and work in three pounds of butter with your hands,

till it is as thin as cream; then work in by degrees two pounds of fine

sugar sifted, and eighteen eggs well beaten, leaving out four of the

whites; put the eggs in by degrees. Take three pounds of the finest

flour, well dried and sifted, mixed with one ounce and a half of caraway

seeds, one nutmeg, and a little mace; put them in the flour as you did

the sugar, and beat it well up with your hands; put it in your hoop; and

it will take two hours' baking. You may add sweetmeats if you like. The

dough must be made by the fire, and kept constantly worked with the

hands to mix it well together. If you have sweetmeats, put half a pound

of citron, a quarter of a pound of lemon-peel, and put the dough lightly

into the hoop, just before you send it to the oven, without smoothing it

at top, for that makes it heavy.

_Seed Cake._ No. 2.

Take a pound and a half of butter; beat it to a cream with your hand or

a flat stick; beat twelve eggs, the yolks in one pan and the whites in

another, as light as possible, and then beat them together, adding by

degrees one pound and a half of well dried and sifted loaf-sugar, and a

little sack and brandy. When the oven is nearly ready, mix all together,

with one pound and a half of well dried and sifted flour, half a pound

of sliced almonds, and some caraway seeds: beat it well with your hand

before you put it into the hoop.

_Seed Cake._ No. 3, _called Borrow Brack._

Melt one pound and a half of butter in a quart of milk made warm. Mix

fourteen eggs in half a pint of yest. Take half a peck of flour, and one

pound of sugar, both dried and sifted, four ounces of caraway seeds, and

two ounces of beaten ginger. Mix all well together. First put the eggs

and the yest to the flour, then add the butter and the milk. Make it

into a paste of the substance of that for French bread; if not flour

enough add what is sufficient; and if too much, put some warm new milk.

Let it stand for above half an hour at the fire, before you make it up

into what form you please.

_Shrewsbury Cakes._

Take three pounds and a half of fresh butter, work the whey and any salt

that it may contain well out of it. Take four pounds of fine flour well

dried and sifted, one ounce of powdered cinnamon, five eggs well beaten,

and two pounds of loaf-sugar well dried and sifted. Put them all into

the flour, and work them well together into a paste. Make it into a

roll; cut off pieces for cakes and work them well with your hands. This

quantity will make above six dozen of the size of those sold at

Shrewsbury. They require great care in baking; a short time is

sufficient, and the oven must not be very hot.

_Sponge Cake._

Take seven eggs, leaving out three whites; beat them well with a whisk;

then take three quarters of a pound of lump-sugar beat fine: put to it a

quarter of a pint of boiling water, and pour it to the eggs; then beat

it half an hour or more; when you are just going to put it in the oven,

add half a pint of flour well dried. You must not beat it after the

flour is in. Put a paper in the tin. A quick oven will bake this

quantity in an hour. It must not be beaten with a spoon, as it will make

it heavy.

_Another._

Take twelve eggs, leaving out half the whites; beat them to froth; shake

in one pound of lump-sugar, sifted through a fine sieve, and three

quarters of a pound of flour well dried; put in the peel of two lemons

grated and the juice of one; beat all well in with a fork.

_Sugar Cakes._

Take half a pound of sugar, half a pound of butter, two ounces of flour,

two eggs, but the white of one only, a little beaten mace, and a little

brandy. Mix all together into a paste with your hands; make it into

little cakes, and bake them on tins. You may put in six ounces of

currants, if you like.

_Little Sugar Cakes._

Take double-refined sugar and sift it very fine; beat the white of an

egg to a froth; take gum-dragon that has been steeped in juice of lemon

or orange-flower water, and some ambergris finely beaten with the sugar.

Mix all these together in a mortar, and beat it till it is very white;

then roll it into small knobs, or make it into small loaves. Lay them on

paper well sugared, and set them into a very gentle oven.

_Sweet Cakes._

Take half a pound of butter, and beat it with a spoon till it is quite

soft; add two eggs, well beaten, half a pound of currants, half a pound

of powdered sugar, and a pound of flour, mixed by degrees with the

butter. Drop it on, and bake them. Blanched almonds, powdered to paste,

instead of currants, are excellent.

_Tea Cakes._

Take loaf sugar, finely powdered, and butter, of each a quarter of a

pound, about half a pound of flour, dried before the fire, a

walnut-shellful of caraway seeds, just bruised, and one egg. Work all

together into a paste, adding a spoonful of brandy. Roll the paste out

to the thickness of a half-crown, and cut it with a tea-cup. Flour a

tin, and lay the cakes upon it. Take the white of an egg, well beaten

and frothed, dip a feather in this, and wash them over, and then grate

upon them a little fine sugar. Put them into a slackish oven, till they

are of a very pale brown.

_Dry Tea Cakes._

Boil two ounces of butter in a pint of skimmed milk; let it stand till

it is as cold as new milk; then put to it a spoonful of light yest, a

little salt, and as much flour as will make it a stiff paste. Work it as

much, or more, than you would do brown bread; let it lie half an hour to

rise; then roll it into thin cakes; prick them very well quite through,

to prevent their blistering, and bake them on tin plates in a quick

oven. To keep crisp, they must be hung up in the kitchen, or where there

is a constant fire.

_Thousand Cake._

One pound of flour, half a pound of butter, six ounces of sugar, five

eggs, leaving out three whites; rub the flour, butter, and sugar, well

together; pour the eggs into it; work it up well; roll it out thin, and

cut them with a glass of what size you please.

_Tunbridge Cakes._

One pound and a half of flour, one pound of butter; rub the butter into

the flour; strew in a few caraways, and add the yolks of two eggs, first

beaten, and as much water as will make it into a paste: roll it out

thin, and prick it with a jagging iron; run the cakes into what shape

you please, or cut them with a glass. Just as you put them into the

oven, sift sugar on them, and a very little when they come out. The oven

must be as hot as for manchets. Bake them on paper.

_Veal Cake._

Take thin slices of veal, and fat and lean slices of ham, and lay the

bottom of a basin or mould with one slice of each in rows. Chop some

sweet-herbs very small, and fill the basin with alternate layers of veal

and ham, sprinkling every layer with the herbs. Season to your taste;

and add some hard yolks of eggs. When the basin is full, pour in some

gravy. Put a plate on the top, and a weight on it to keep the meat

close. Bake it about an hour and a half, and do not turn it out till

next day.

_Yorkshire Cakes._

Take two pounds of flour, three ounces of butter, the yolks of two eggs,

three spoonfuls of yest that is not bitter; melt the butter in half a

pint of milk; then mix them all well together; let it stand one hour by

the fire to rise; then roll the dough into cakes pretty thin. Set them a

quarter of an hour longer to the fire to rise; bake them on tins in a

moderate oven; toast and butter them as you do muffins.

_Calves' Foot Jelly._ No. 1.

To two calves' feet put a gallon of water, and boil it to two quarts;

run it through a sieve, and let it stand till it is cold; then take off

all the fat, and put the jelly in a pan, with a pint of white wine, the

juice of two lemons, sugar to your taste, and the whites of six eggs.

Stir these together near half an hour, then strain it through a

jelly-bag; put a piece of lemon-peel in the bag; let it pass through the

bag till it is clear. If you wish this jelly to be very clear and

strong, add an ounce of isinglass.

_Calves' Foot Jelly._ No. 2.

Boil four calves' feet in three quarts of water for three or four hours,

or till they will not hold together, now and then skimming off the fat.

The liquor must be reduced to a quart. When you have quite cleared it

from the fat, which must be done by papering it over, add to it nearly a

bottle of white wine, sherry is the best, the juice of four or five

lemons, the peel also pared very thin, so that no white is left on it,

and sugar to your taste. Then beat up six whites of eggs to a stiff

froth, and with a whisk keep stirring it over the fire till it boils.

Then pour it into the jelly-bag, and keep changing it till it comes

clear. This quantity will produce about a quart of jelly strong enough

to turn out of moulds.

_Calves' Foot Jelly._ No. 3.

Take two feet to two quarts of water; reduce it to three pints of jelly.

Then add the juice and peel of four lemons, one ounce of isinglass, the

shells and whites of four eggs, a little cinnamon, mace, and allspice,

and a good half pint of Madeira.

_Calves' Foot Jelly._ No. 4.

Stew a calf's foot slowly to a jelly. Melt it with a little wine, sugar,

and lemon-peel.

_Cheese, to make._

Strain some milk into a cheese tub, as warm as you can from the cow; put

into it a large quantity of strong runnet, about a spoonful to sixty

quarts; stir it well with a fleeting dish; and cover it close with a

wooden cover, made to fit your tub. About the middle of June, let it

stand thus three quarters of an hour, in hotter weather less, in cold

weather somewhat longer. When it is come, break it pretty small with a

dish, and stir it gently till it is all come to a curd; then press it

down gently with your dish and hand, so that the whey do not rise over

it white; after the whey is pretty well drained and the curd become

tolerably hard, break it into a vat very small, heaped up as high as

possible, and press it down, at first gently and then harder, with your

hands, till as much whey as possible can be got out that way, and yet

the curd continues at least two inches above the vat; otherwise the

cheese will not take press, that is, will be sour, and full of eyes and

holes.

Then put the curd into one end of a good flaxen cloth, and cover it with

the other end, tucking it in with a wooden cheese knife, so as to make

it lie smooth and keep the curd quite in; then press it with a heavy

weight or in a press, for five or six hours, when it will be fit to turn

into a dry cloth, in which press it again for four hours. Then take it

out, salt it well over, or it will become maggoty, and put it into the

vat again for twelve hours. Take it out; salt it a second time; and

leave it in a tub or on a dresser four days, turning it every day. This

done, wash it with cold water, wipe it with a dry cloth, and store it up

in your cheese-loft, turning and wiping it every day till it is quite

dry. The reason of mouldiness, cracks, and rottenness within, is the not

well pressing, turning, or curing, the curd and cheese.

_The best Cheese in the world._

To make a cheese in the style of Stilton cheese, only much better, take

the new milk of seven cows, with the cream from the milk of seven cows.

Heat a gallon of water scalding hot, and put into it three or four

handfuls of marigolds bruised a little; strain it into the tub

containing the milk and cream, and put to it some runnet, but not so

much as to make it come very hard. Put the curd into a sieve to drain;

do not break it all, but, as the whey runs out, tie up the cloth, and

let it stand half an hour or more. Then cut the curd in pieces; pour

upon it as much cold water as will cover it, and let it stand half an

hour. Put part of it into a vat or a hoop nearly six inches deep; break

the top of it a little, just to make it join with the other, and strew

on it a very little salt; then put in the other part, lay a fifty-pound

weight upon it, and let it stand half an hour. Turn it, and put it into

the press. Turn it into wet clean cloths every hour of the day. Next

morning salt it; and let it lie in the salt a night and a day. Keep it

swathed tight, till it begins to dry and coat, and keep it covered with

a clean cloth for a long time.

The month of August is the best time for making this cheese, which

should be kept a year before it is cut.

_Cheese, to stew._

Scrape some rich old cheese into a saucepan, with a small piece of

butter and a spoonful of cream. Let it stew till it is smooth; add the

yolk of one egg; give it a boil all together. Serve it up on a buttered

toast, and brown it with a salamander.

_Cream Cheese._

Take a basin of thick cream, let it stand some time; then salt it, put a

thin cloth over a hair-sieve, and pour the cream on it. Shift the cloth

every day, till it is proper; then wrap the cheese up to ripen in nettle

or vine leaves.

_Another._

Take a quart of new milk and a quart of cream; warm them together, and

put to it a spoonful of runnet; let it stand three hours; then take it

out with a skimming-dish; break the curd as little as possible; put it

into a straw vat, which is just big enough to hold this quantity; let it

stand in the vat two days; take it out, and sprinkle a little salt over

it; turn it every day, and it will be ready in ten days.

_Princess Amelia's Cream Cheese._

Wash the soap out of a napkin; double it to the required size, and put

it wet into a pewter soup-plate. Put into it a pint of cream; cover it,

and let it stand twenty-four hours unless the weather is very hot, in

which case not so long. Turn the cheese in the napkin: sprinkle a little

salt over it, and let it stand twelve hours. Then turn it into a very

dry napkin out of which all soap has been washed, and salt the other

side. It will be fit to eat in a day or two according to the weather.

Some keep it in nut leaves to ripen it.

_Irish Cream Cheese._

Take a quart of very thick cream, and stir well into it two spoonfuls of

salt. Double a napkin in two, and lay it in a punch-bowl. Pour the cream

into it; turn the four corners over the cream, and let it stand for two

days. Put it into a dry cloth within a little wooden cheese-vat; turn it

into dry cloths twice a day till it is quite dry, and it will be fit to

eat in a few days. Keep it in clean cloths in a cool place.

_Rush Cheese._

Take a quart of cream, put to it a gill of new milk; boil one half of it

and put it to the other; then let it stand till it is of the warmth of

new milk, after which put in a little earning, and, when sufficiently

come, break it as little as you can; put it into a vat that has a rush

bottom, lay it on a smooth board, and turn it every day till ripe.

_Winter Cream Cheese._

Take twenty quarts of new milk warm from the cow; strain it into a tub;

have ready four quarts of good cream boiled to put to it, and about a

quart of spring water, boiling hot, and stir all well together; put in

your earning, and stir it well in; keep it by the fire till it is well

come. Then take it gently into a sieve to whey it, and after that put it

into a vat, either square or round, with a cheese-board upon it, of two

pounds weight at first, which is to be increased by degrees to six

pounds; turn it into dry cloths two or three times a day for a week or

ten days, and salt it with dry salt, the third day. When you take it out

of the vat, lay it upon a board, and turn and wipe it every other day

till it is dry. It is best to be made as soon as the cows go into fog.

The cheeses are fit to eat in Lent, sometimes at Christmas, according to

the state of the ground.

_To make Cream Cheese without Cream._

Take a quart of milk warm from the cow and two quarts of boiling water.

When the curd is ready for the cheese-vat, put it in, without breaking

it, by a dishful at a time, and fill it up as it drains off. It must not

be pressed. The cheese-vat should have holes in it all over like a

colander. Take out the cheese when it will bear it, and ripen it upon

rushes: it must be more than nine inches deep.

_Damson Cheese._

Take the damsons full ripe, and squeeze out the stones, which put into

the preserving-pan, with as much water as will cover them: let them

simmer till the stones are quite clear, and put your fruit into the

liquor. Take three pounds of good powder sugar to six pounds of fruit;

boil it very fast till quite thick; then break the stones, and put the

whole kernels into it, before you put it into moulds for use.

_Another._

Boil up one pound of damsons with three quarters of a pound of sugar;

when the fruit begins to break, take out the stones and the skins; or,

what is a better way, pulp them through a colander. Then peel and put in

some of the kernels; boil it very high; it will turn out to the shape of

any pots or moulds, and is very good.

_French Cheese._

Boil two pints of milk and one of cream, with a blade of mace and a

little cinnamon: put the yolks of three eggs and the whites of two, well

beaten, into your milk, and set on the fire again, stirring it all the

while till it boils. Take it off, and stir it till it is a little

cooled; then put in the juice of two lemons, and let it stand awhile

with the lemons in it. Put it in a linen strainer, and hang it up to

drain out the whey. When it is drained dry, take it down, and put to it

a spoonful or two of rose-water, and sweeten it to your taste: put it

into your pan, which must be full of holes; let it stand a little; put

it into your dish with cream, and stick some blanched almonds about it.

_Italian Cheese._

One quart of cream, a pint of white wine, the juice of three lemons, a

little lemon-peel, and sugar to your taste; beat it with a whisk a

quarter of an hour; then pour it on a buttered cloth, over a sieve, to

drain all night, and turn it out just before it is sent to table. Strew

comfits on the top, and garnish as you like.

_Lemon Cheese--very good._

Into a quart of thick sweet cream put the juice of three lemons, with

the rind finely grated; sweeten it to your taste; beat it very well;

then put it into a sieve, with some fine muslin underneath it, and let

it stand all night. Next day turn it out, and garnish with preserved

orange or marmalade.

Half the above quantity makes a large cheese. Do not beat it till it

comes to butter, but only till it is near coming. It is a very pretty

dish.

_Cheesecake._ No. 1.

Take four quarts of new milk and a pint of cream; put in a blade or two

of mace, with a bag of ambergris; set it with as much runnet as will

bring it to a tender curd. When it has come, break it as you would a

cheese, and, when you have got what whey you can from it, put it in a

cloth and lay it in a pan or cheese-hoop, placing on it a weight of five

or six pounds, and, when you find it well pressed out, put it into an

earthen dish, bruising it very small with a spoon. Then take two ounces

of almonds, blanch and beat them with rose-water and cream; mix these

well together among your curd; sweeten them with loaf-sugar; put in

something more than a quarter of a pound of fresh butter, with the yolks

of six eggs mixed together. When you are ready to put it into crust,

strew in half a pound of currants; let the butter boil that you make

your crust with; roll out the cakes very thin. The oven must not be too

hot, and great care must be taken in the baking. When they rise up to

the top they are sufficiently done.

_Cheesecake._ No. 2.

Blanch half a pound of the best sweet almonds, and beat them very fine.

Add two spoonfuls of orange-flower or rose-water, half a pound of

currants, half a pound of the finest sugar, beaten and sifted, and two

quarts of thick cream, which must be kept stirred over a gentle fire.

When almost cold, add eight eggs, leaving out half the whites, well

beaten and strained, a little beaten mace and finely powdered cinnamon,

with four well pounded cloves. Mix them well into the rest of the

ingredients, keeping it still over the fire as before. Pour it well

beaten into puff-paste for the oven, and if it be well heated they will

be baked in a quarter of an hour.

_Cheesecake._ No. 3.

Take two quarts of milk, make it into curd with a little runnet; when it

is drained as dry as possible, put to it a quarter of a pound of butter;

rub both together in a marble mortar till smooth; then add one ounce of

almonds blanched; beat two Naples biscuits, and about as much crumb of

roll; put seven yolks of eggs, but only one white; season it with mace

and a little rose-water, and sweeten to your taste.

_Cheesecake._ No. 4.

Break one gallon of milk with runnet, and press it dry; then beat it in

a mortar very small; put in half a pound of butter, and beat the whole

over again until it is as smooth as butter. Put to it six eggs, leaving

out half the whites; beat them very light with sack and rose-water, half

a nutmeg grated, half a quarter of a pound of almonds beaten fine with

rose-water and a little brandy. Sweeten to your taste; put in what

currants you like, make a rich crust, and bake in a quick oven.

_Cheesecake._ No. 5.

A quart of milk with eight eggs beat together; when it is come to a

curd, put it into a sieve, and strain the whey out. Beat a quarter of a

pound of butter with the curd in a mortar, with three eggs and three

spoonfuls of sugar; pound it together very light; add half a nutmeg and

a very little salt.

_Cheesecake._ No. 6.

Take a pint of milk, four eggs well beaten, three ounces of butter, half

a pound of sugar, the peel of a lemon grated; put all together into a

kettle, and set it over a clear fire; keep stirring it till it begins to

boil; then mix one spoonful of flour with as much milk as will just mix

it, and put it into the kettle with the rest. When it begins to boil,

take it off the fire, and put it into an earthen pan; let it stand till

the next morning; then add a quarter of a pound of currants, a little

nutmeg, and half a glass of brandy.

_Almond Cheesecake._

Blanch six ounces of sweet and half an ounce of bitter almonds; let them

lie half an hour on a stove or before the fire; pound them very fine

with two table-spoonfuls of rose or orange-flower water; put in the

stewpan half a pound of fresh butter, add to this the almonds, six

ounces of sifted loaf-sugar, a little grated lemon-peel, some good

cream, and the yolks of four eggs; rub all well together with the

pestle; cover the pattypans with puff paste, fill them with the mixture,

and bake it half an hour in a brisk oven.

_Cocoa-nut Cheesecakes._

Take a cocoa-nut, which by many is thought far superior to almonds;

grate it the long way; put to it some thick syrup, mixing it by degrees.

Boil it till it comes to the consistence of cheese; when half cold add

to it two eggs; beat it up with rose-water till it is light: if too

thick, add a little more rose-water. When beaten up as light as

possible, pour it upon a fine crust in cheesecake pans, and, just before

they are going into the oven, sift over some fine sugar, which will

raise a nice crust and much improve their appearance. The addition of

half a pound of butter just melted, and eight more eggs, leaving out

half of the whites, makes an excellent pudding.

_Cream Cheesecake._

Two quarts of cream set on a slow fire, put into it twelve eggs very

well beat and strained, stir it softly till it boils gently and breaks

into whey and a fine soft curd; then take the curd as it rises off the

whey, and put it into an earthen pan; then break four eggs more, and put

to the whey; set it on the fire, and take off the curd as before, and

put it to the rest: then add fourteen ounces of butter, half a pound of

light Naples biscuit grated fine, a quarter of a pound of almonds beat

fine with rose-water, one pound of currants, well washed and picked,

some nutmeg grated, and sugar to your taste: a short crust.

_Curd Cheesecake._

Just warm a quart of new milk; put into it a spoonful of runnet, and set

it near the fire till it breaks. Strain it through a sieve; put the curd

into a pan, and beat it well with a spoon. Melt a quarter of a pound of

butter, put in the same quantity of moist sugar, a little grated nutmeg,

two Naples biscuits, grated fine, the yolks of four eggs beat well, and

the whites of two, a glass of raisin wine, a few bitter almonds, with

lemon or Seville orange-peel cut fine, a quarter of a pound of currants

plumped; mix all well together, and put it into the paste and pans for

baking.

_Lemon Cheesecake._

Grate the rind of three to the juice of two lemons; mix them with three

sponge biscuits, six ounces of fresh butter, four ounces of sifted

sugar, half a gill of cream, and three eggs well beaten. Work them well,

and fill the pan, which must be lined with puff-paste; lay on the top

some candied lemon-peel cut thin.

_Another._

Boil the peel of two lemons till tender; pound it in a mortar very fine;

blanch and pound a few almond kernels with the peel. Mix a quarter of a

pound of loaf sugar, a quarter of a pound of butter, the yolks of six

eggs, all together in the mortar, and put it in the puff-paste for

baking. This quantity will make twelve or fourteen cakes.

_Orange Cheesecake._

Take the peel of one orange and a half and one lemon grated; squeeze out

the juice; add a quarter of a pound of sugar, and a quarter of a pound

of melted butter, four eggs, leaving out the whites, a little Naples

biscuit grated, to thicken it, and a little white wine. Put almonds in

it if you like.

_Scotch Cheesecake._

Put one ounce of butter into a saucepan to clarify; add one ounce of

powder sugar and two eggs; stir it over a slow fire until it almost

boils, but not quite. Line your pattypans with paste; bake the cakes of

a nice brown, and serve them up between hot and cold.

_Cherries, to preserve._ No. 1.

Take either morella or carnation; stone the fruit; to morella cherries

take the jelly of white currants, drawn with a little water, and run

through a jelly-bag; to a pint and a half of jelly, add three pounds of

fine sugar. Set it on a quick fire; when it boils, skim it, and put in a

pound of stoned cherries. Let them not boil too fast at first; take them

off at times; but when they are tender boil them very fast till they are

very clear and jelly; then put them into pots or glasses. The carnation

cherries must have red currant jelly; if you have not white currant

jelly for the morella, codling jelly will do.

_Cherries, to preserve._ No. 2.

To three quarters of a pound of cherries stoned take one pound and a

quarter of sugar; leave out a quarter of a pound to strew on them as

they boil. Put in the preserving-pan a layer of cherries and a layer of

sugar, till they are all in; boil them quick, keeping them closely

covered with white paper, which take off frequently, and skim them;

strew the sugar kept out over them; it will clear them very much. When

they look clear they are done enough. Take them out of the syrup quite

clear from the skim; strain the syrup through a fine sieve; then put to

it a quarter of a pint of the juice of white currants, put them into the

pan again, and boil it till it is a hanging jelly. Just before it is

quite done put in the cherries; give them a boil, and put them into

pots. There must be fourteen spoonfuls of water put in at first with the

cherries.

_Cherries, to preserve._ No. 3.

Stone the cherries, and to twelve pounds of fruit put nine pounds of

sugar; boil the sugar-candy high; stir it well; throw in the cherries;

let them not boil too fast at first, stirring them often in the pan;

afterwards boil them fast till they become tender.

_Morella Cherries, to preserve._

When you have stalked and stoned your cherries, put to them an equal

weight of sugar: make your syrup, skim it, and take it off the fire.

Skim it again well, and put in your cherries, shaking them with care in

the pan. Boil them, not on a quick fire, lest the fruit should crack;

and take them off the fire several times. Let them boil till done; put

your cherries into pots; strain the syrup through muslin, and boil it

again till thoroughly done.

_Morella Cherries, to preserve in Brandy._

Take two pounds of morella cherries, when not too ripe, but finely

coloured, weighed with their stalks and stones. Put a quart of water and

twelve ounces of double-refined sugar into a preserving-pan, and set it

over a clear charcoal fire. Let it boil a quarter of an hour; skim it

clean, and set it by till cold. Then take away the stalks and stones,

and, when the syrup is quite cold, put the stoned cherries into the

syrup, set them over a gentle fire, and let them barely simmer till

their skins begin to rise. Take them from the fire; pour them into a

basin; cut a piece of paper round of the size of the basin; lay it close

upon the cherries while hot, and let them stand so till next day. Set a

hair sieve in a pan, and pour the cherries into it; let them drain till

the syrup is all drained out: boil the syrup till reduced to two-thirds,

and set it aside till cold. Put your cherries into a glass jar; put to

them a spoonful of their own syrup and one of brandy, and continue to do

so till the jar is filled within two inches of the top: then put over it

a wet bladder, and a piece of leather over that; tie it down close, and

keep it in a warm place.

If you do not mind the stones, merely cut off the stalks of the

cherries.

_Brandy Cherries._

To each bottle of brandy add half a pound of white sugar-candy: let this

dissolve; cut the large ripe morella cherries from the tree into a glass

or earthen jar, leaving the stalks about half the original length. When

the jar is full, pour upon the cherries the brandy as above. Let the

fruit be completely covered, and fill it up as the liquor settles. Cork

the jar, and tie a leather over the top. Apricot kernels blanched and

put in are an agreeable addition.

_Cherries, to dry._

Stone the cherries, and to ten pounds when stoned put three pounds of

sugar finely beaten. Shake the cherries and sugar well together; when

the sugar is quite dissolved, give them a boil or two over a slow fire,

and put them in an earthen pot. Next day scald them, lay them on a

sieve, and dry them in the sun, or in a oven, not too hot. Turn them

till they are dry enough, then put them up; but put no paper.

_Liquor for dried Cherries._

Take some red currants, and boil them in water till it is very red; then

put it to your cherries and sugar it; this makes them of a good colour.

_Cherry Jam._

Take twelve pounds of stoned cherries; boil and break them as they boil,

and, when you have boiled all the juice away, and can see the bottom of

the pan, put in three pounds of sugar finely beaten: stir it well in;

give the fruit two or three boils, and put it in pots or glasses, and

cover with brandy paper.

_Cocoa._

Take three table-spoonfuls of cocoa and one dessert spoonful of flour;

beat them well together, and boil in a pint and a half of spring water,

upon a slow fire, for two or three hours, and then strain it for use.

_Cocoa-Nut Candy._

Grate a cocoa-nut on a fine bread grater; weigh it, and add the same

quantity of loaf-sugar: melt the sugar with rose-water, of which, for a

small cocoa-nut, put six table-spoonfuls. When the syrup is clarified

and boiling, throw in the cocoa-nut by degrees; keep stirring it all the

time, whilst boiling, with a wooden slice, to prevent it burning to the

bottom of the pan, which it is very apt to do, unless great care is

taken. When the candy is sufficiently boiled, spread it on a pasteboard

previously rubbed with a wet cloth, and cut it in whatever shape you

please.

To know when the candy is sufficiently boiled, drop a small quantity on

the pasteboard, and if the syrup does not run from the cocoa-nut, it is

done enough; when the candy is cold, put it on a dish, and keep it in a

dry place.