teaspoonfuls of ginger, 1 teaspoonful each nutmeg, cloves, cinnamon,
and mace, a pinch of salt and 1 cupful of sugar. Stew the pumpkin as
follows: Cut a pumpkin of a deep color, firm and close in texture, in
half; remove the seeds, but do not peel it; cut in small slices, and
put in a shallow stewpan with about 1/2 cupful of water; cover very
light, and as soon as steam forms set it where it will not burn; when
the pumpkin is tender turn off the liquor and set it back on the stove
to steam-dry; then measure out, after straining, one pint; add the
milk boiling, the sugar mixed with the spices and salt, and mix well
together; add the eggs beaten last; line a pie-plate, well greased,
with the paste; make a thick rim round the edge, pour in the prepared
pumpkin, and bake in quick, steady oven about 30 minutes till the pie
is firm in the center.
No. 107.
GINGER CAKE.
Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4 eggs, 1-1/2
teaspoonfuls of baking-powder, 1-1/2 pints of flour, 1 cupful of milk,
1 tablespoonful of extract of ginger; rub the butter and sugar to a
light cream, add the eggs 2 at a time, beating 5 minutes between; add
the flour sifted with the powder, the milk and extract; mix into a
smooth, medium batter; bake in a cake tin in a rather hot oven 40
minutes.
No. 108.
HUCKLEBERRY CAKE.
One cupful of butter, 2 cupfuls of brown sugar, 4 eggs, 1-1/2 pints
of flour, 2 teaspoonfuls of baking powder, 2 cupfuls of huckleberries
washed and picked, 1 teaspoonful each of extract cloves, cinnamon,
and allspice, one cupful of milk; rub the butter and sugar to a light
cream; add the eggs 2 at a time, beating 5 minutes between; add flour
sifted with the powder, huckleberries, extracts and mix; mix in a
batter; put into a paper-lined cake tin, bake in a quick oven 50
minutes.
No. 109.
JUMBLES.
One and one-half cupfuls of butter, 2 cupfuls of sugar, 6 eggs, 1-1/2
pints of flour, 1/2 cupful of cornstarch, 1 teaspoonful of baking
powder, 1 teaspoonful of extract of lemon, 1/2 cupful of chopped
peanuts mixed with 1/2 cupful of granulated sugar; beat the butter
and sugar smooth; add the beaten eggs, the flour, the cornstarch, and
powder sifted together, and the extract; flour the board; roll out the
dough rather thin; cut out with biscuit cutter; roll in the chopped
peanuts and sugar; lay on greased baking tin; bake in rather hot oven 8
to 10 minutes.
No. 110.
WHITE SPONGE CAKE.
Whites of 8 eggs, 1 cupful of sugar, 1/2 cupful of flour, 1/2 of
cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract
of rose; sift the flour, cornstarch, sugar, and powder together; add it
to the whites of the eggs whipped to a dry froth, and the extract, mix
gently but thoroughly; bake in a cake-mould well buttered, in a quick
oven 30 minutes.
No. 111.
MADELAINES.
One cupful of butter, 1 cupful of sugar, 3 eggs, 1-1/2 cupfuls
of flour, 1/2 teaspoonful of baking powder, 1 glass of brandy, 1
teaspoonful of the extract of cinnamon, slightly melt the butter in a
cake bowl; add the sugar and eggs; stir a few minutes; add the flour,
sifted, with the powder, the extract, and the brandy; mix into a batter
that will almost run; bake in well-greased muffin-pans in a moderate
oven 20 minutes; pour on the top of each a little transparent icing to
cover, and add a few colored comfits.
No. 112.
QUEEN CAKE.
Two cupfuls of butter, 2-1/2 cupfuls of sugar, 1-1/2 pints of flour, 8
eggs, 1/2 teaspoonful baking powder, 1 wineglass each of wine, brandy,
and cream, 1/2 teaspoonful of the extract of nutmeg, rose, and lemon, 1
cupful of dried currants washed and picked, 1 cupful of raisins, stoned
and cut in two; 1 cupful of citron cut in small, thin slices; rub the
butter and sugar to a very light cream; add the eggs, 2 at a time,
beating 5 minutes between each addition; add the flour, sifted, with
the powder, the raisins, currants, wine, brandy, cream, citron, and
extracts; mix into a consistent batter, and bake carefully in a papered
cake-tin in a moderate, steady oven 1-1/2 hours.
No. 113.
CREAM CAKES.
Ten eggs, 1/2 cupful of butter, 3/4 pound of flour, 1 pint of water,
1-1/2 pints of milk, 3 large tablespoonfuls of cornstarch, 2 cupfuls
of sugar, yolks of 5 eggs, 1 large tablespoonful of good butter, and 2
teaspoonfuls of the extract of vanilla; set the water on the fire in a
stewpan with the butter; as soon as it boils stir in the sifted flour
with a wooden spoon; stir vigorously until it leaves the bottom and
sides of the pan when removed from the fire, and beat in the eggs one
at a time; place this batter into a pointed canvas bag having a nozzle
at the small end; press out the batter in the shape of fingers on a
greased baking tin a little distance apart; bake in a steady brick oven
20 minutes; when cold cut the sides and fill with pastry cream.
No. 114.
PASTRY CREAM.
Bring the milk to a boil with the sugar; add the starch dissolved in a
little water; as soon as it reboils take from the fire; beat in the egg
yolks; return to the fire 2 minutes to set the eggs; add the extract
and butter; when cold use it.
No. 115.
CHOCOLATE CREAM.
Set on the fire 1 gill of water, 1-1/2 cupfuls sugar, 1/2 cup of grated
chocolate, in a small saucepan; boil till it gets thick and looks
velvety; then take off the fire, and add the whites of 2 eggs, without
beating: use it hot, covering the top and sides of the cake. As it
cools it grows firm.
No. 116.
SPONGE CAKE, No. 2.
Six eggs, 3 cupfuls sugar, 4 cupfuls flour, 2 teaspoonfuls
baking-powder, 1 cupful cold water, pinch of salt, 1 teaspoonful
extract of lemon. Beat the eggs and sugar together 5 minutes; add the
flour, sifted, with the salt and powder, the water and extract; bake
in a shallow square cake-pan, in a quick, steady oven, 35 minutes;
when removed from the oven, ice it with clear icing, made of 1 cupful
sugar, 1 tablespoonful lemon juice, and whites of 2 eggs; mix together,
smooth, and pour over cake. If the cake is not hot enough to dry it,
place it in the mouth of a moderately warm oven.
No. 117.
SPICE CAKE.
One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful
baking-powder, 2 eggs, 1 cupful milk, 1/2 cupful each of raisins
stoned, currants washed and picked; 1 teaspoonful each of extract of
nutmeg, cloves, and cinnamon. Rub the butter and sugar to a light white
cream; add the eggs, 1 at a time, beating a few minutes between each;
add the flour, sifted, with the powder, the milk, fruit, and extracts;
mix into a smooth, rather firm, batter; put into a paper-lined cake-tin
and bake in a steady oven 30 minutes.
No. 118.
SCOTCH CAKE.
One and a half cupfuls butter, 2-1/2 cupfuls sugar, 8 eggs, 1-1/2 pints
flour, 1/2 teaspoonful baking-powder, 3 cupfuls raisins, stoned, 1
tablespoonful extract of lemon. Rub the butter and sugar to a light
white cream; add the eggs, 2 at a time, beating 5 minutes between
each addition; add the flour, sifted, with the powder, the raisins and
extract; mix into a smooth, consistent batter; put in a paper-lined
square shallow cake-pan, and bake in a moderate oven 1 hour.
No. 119.
SHREWSBURY CAKE.
One cupful of butter, 3 cupfuls of sugar, 1-1/2 pints of flour, 3 eggs,
1 teaspoonful of baking powder, 1 cupful of milk. Rub the butter and
sugar to a smooth, white cream, add the eggs, 1 at a time, beating
5 minutes between each; add the flour, sifted, with the powder and
the extract; mix into a medium batter, bake in a cake mould well and
carefully greased, in a quick oven over 40 minutes.
No. 120.
VANILLA CAKE.
One and one half cupfuls of butter, 2 cupfuls of sugar, 6 yolks of
eggs, 1 pint of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of
cream, 1 tablespoonful of extract of vanilla. Rub the butter and sugar
to a very light cream; add the egg yolks and cream, flour, sifted, with
the powder and the extract; mix into a firm but smooth batter; bake in
a shallow, square pan in a fairly hot oven, 35 minutes.
No. 121.
WINE CAKE.
One and one-half cupfuls of butter, 2 cupfuls of sugar, 2 cupfuls of
flour, 1/2 teaspoonful of baking powder, 1 gill of wine, 3 eggs. Rub
the butter and sugar to a light cream; add the eggs, 1 at a time,
beating 5 minutes between each; add the flour, sifted, with the
powder and the wine; mix into a medium firm batter; bake in a shallow,
square cake pan in moderate oven 40 minutes; when taken from the oven
carefully ice with the transparent icing.
No. 122.
DELICATE CAKE.
One and one-half cupfuls of butter, 1-1/2 cupfuls of sugar, whites of
five eggs, 2-1/2 pints of flour, 1-1/2 teaspoonfuls of baking powder,
1 cupful of milk, 1 teaspoonful of extract of peach. Rub the butter
and sugar to a light cream; add the egg whites, 1 at a time, beating
a few minutes between each; add the flour, sifted, with the powder,
then the extract and milk; mix into a rather thin batter; pour into a
paper-lined tin, and bake in a rather hot but steady oven 50 minutes.
No. 123.
DUCHESSE CAKE.
One and one-half cupful butter, 1 cupful sugar, 6 eggs, 1 teaspoonful
baking powder, 1 pint flour, 1 teaspoonful extract cinnamon. Rub the
butter and sugar to a light cream, add the eggs, 2 at a time, beating
10 minutes between each addition. Sift together flour and powder, add
to the butter, etc., with the extracts; mix into a medium thick batter,
and bake in small shallow square pans, lined with thin white paper, in
a steady oven 30 minutes. When they are taken from the oven ice them.
No. 124.
MINCE PIES.
Mince-meat--Two pounds meat, 1 pound raisins, 1 pound currants, 1/2
pound citron, 1 pound chopped apples, 1 pound suet. Chop all up fine,
except 1/2 each of currants and raisins. Put in 1 stick of preserved
ginger or cherries, 1/2 pint brandy, 1/2 pint wine, nutmeg, ground
allspice, ground cinnamon, mace to taste, sugar, and 1/2 pint cider.
Make pie-crust or puff-paste.
No. 125.
CHARLOTTE RUSSE.
One quart charlotte mould, 1/4 pound lady-fingers; line the mould
with them; let the mould be dry. One quart cream sweetened to taste,
flavored with pineapple, lemon, or other flavor, 1/4 box gelatine
dissolved in a little of the cream, cream whipped to a light, stiff
froth. Set an extra pan on the ice and put all the whipped cream in
it, then stir in gelatine. Put it in the mould, cover the top with
lady-fingers, and set on ice to cool.
No. 126.
WAFFLES.
One pint flour, 1/2 yeast cake; make a batter over night with warm milk
and set it to rise. In the morning beat light 3 eggs, 1 tablespoonful
sugar, nutmeg to taste, 1 tablespoonful melted butter. Stir and put to
rise till time to bake. Bake in moulds and sift a little powdered sugar
over them and send to table.
No. 127.
BISCUITS.
One quart flour, 1 tablespoonful yeast powder, 1 tablespoonful butter
or lard. Mix all together with milk; add 1-1/2 teaspoonfuls of salt.
Make your biscuits quick and bake in a hot oven.
No. 128.
CORN BREAD.
One pint meal, 1/2 pint hot water, 1/2 pint milk, mixed; 1
tablespoonful butter, yolks of 3 eggs, 1 teaspoonful yeast powder. Mix
all together to a stiff batter. When ready to bake beat to a stiff
froth the whites of the eggs, put it in, and put in baking mould in a
hot oven.
No. 129.
SPONGE BREAD.
Take 2 Irish potatoes, boil them, mash fine when done, put into them
2 tablespoonfuls of flour, pour in the water the potatoes were boiled
in, pour in the yeast, and let it rise. Make your bread up over night,
either light bread or rolls. Your oven must bake even and steady or
your bread will not be light.
No. 130.
SWEET POTATO PIE.
Boil 1 large sweet potato for 2 pies; mash through a wire sieve, 3
eggs, the yolks of which must be beaten up with the potato, sugar to
taste, a little grated lemon peel, little nutmeg and cinnamon; grate
all up together; 1 teacupful of milk, 1 tablespoonful of melted butter;
when ready to make the pies beat the white to a stiff froth and stir
in. Make the paste as directed in vol-au-vents.
No. 131.
HOW TO MAKE GOOD BREAD.
Sift your flour into your mixing-pan, warming it a little in cold
weather, and make a hole in the center, and into this hole pour your
sponge and stir the whole to the consistency of cake, and then let it
stand in a warm place until it rises and becomes very light; then knead
it thoroughly from all sides, adding flour as needed, and when it will
not stick to your fingers or the side of the pan, set it aside until it
rises again; then make it into five or six loaves, put them into your
baking pans, and set them away in a warm place until it raises nicely,
and then put it into the oven and bake it. A little experimenting will
soon make you an efficient baker.
No. 132.
LIGHT BREAD.
Three pints of flour, half yeast cake dissolved in warm water,
tablespoonful each of salt, lard, and white sugar, 1-1/2 pints of
potato water (warm), work hard, and let rise over night. In the morning
mould and let rise again half an hour before baking; if too stiff add
a little warm water, as it is better if made up rather soft. It will
rise sooner and keep fresh longer. Always sift your flour before using,
warming a little in cold weather; sifting twice gets more air between
the particles. Do not have the oven too hot.
No. 133.
HOW TO MAKE GOOD YEAST.
Take 6 large sound potatoes, 1 gallon of water, and 2 ordinary handfuls
of hops; put the potatoes, after peeling them, into the water, tie
the hops into a bag, and boil all together till the potatoes are soft
enough to mash easily; throw the hops away, put a cupful of flour in
a large dish, take the potatoes out of the water, mash them through a
colander, and mix them well with the flour; then pour the water used in
boiling the potatoes over them, and mix the whole thoroughly; let the
mixture stand till about milkwarm, and then add about a cent's worth
of baker's yeast or an yeast cake, or a cupful of dry yeast, and after
stirring it again set the whole, away over night; in the morning add
a half cup of sugar, a half cup of salt, and a small tablespoonful of
ginger; put the whole in a two gallon jug, and use a cupful of this
yeast at a baking for five or six ordinary-sized loaves. When you
make your next lot of yeast use a cupful of this yeast instead of the
baker's or other yeast called for above.
No. 134.
CALVES'-FEET JELLY.
Get 4 calves' feet at the butcher's, cut them in two, and take away
the fat from between the claws, wash them well in luke-warm water; put
them in a large stewpan, and cover them with water. When the liquor
boils, skim well and let it boil gently 6 or 7 hours, so as to reduce
the quantity to 2 quarts; then strain through a sieve and skim off all
the oily substance. If not in a hurry it is better to boil the calves'
feet the day before you make the jelly, as it will skim better when
perfectly cold, and the liquor part becomes firm. Put the liquor in a
stewpan to melt, with a lump of sugar, the peel of 2 lemons, the juice
of 6, and 6 whites and shells of eggs; beat together, with a bottle of
sherry or Madeira. Stir the whole together till on a boil, then set on
side of stove, and let simmer 1/4 hour, and strain through a jelly-bag.
Then pour back in bag again and strain till it is as bright and clear
as rock-water. Put jelly in moulds to get firm and cold. If made in
warm weather ice is required.
No. 135.
CHICKEN GLACEE.
Bone a chicken, stuff it with truffles, mushrooms, slight, 1/4 pound
ham, 1/2 pound veal, a little sweet marjoram and thyme, and a very
small onion. Take the meat and one-half of the mushrooms and chop them
up fine, and the other half cut in slices, and also the truffles must
be peeled and cut in slices. Let the truffles be in a quarter size can.
Mix all this together, and season with pepper and salt, then stuff it
in the chicken. Put it in a bag tied up tightly, and let it boil 2
hours. Now take the carcass and giblets and boil them to make stock
of. Make about 3 pints. Skim all the grease off top, take it off the
stove, and let it get cold. Take one package of gelatine and put it in
soup; after melting it clarify it with the white of an egg. Season with
pepper and salt and a little nutmeg. Let it boil ten minutes, strain
through a flannel bag, and set aside to cool. Take the chicken, put a
heavy press on it, and let it get cold. Take a jelly mould and line it
with boiled egg, mushrooms, and truffles, cut into stars and flower
shapes; then a layer of jelly, then a layer of sliced chicken, till the
mould is full. Set away in ice-box to get cold. Garnish the dish when
ready to use with water-cresses or parsley.
No. 136.
CLAM CHOWDER.
Three pints of clams; scald them and take the hearts out; 1 pint
tomatoes, boil and strain them through sieve, putting a tablespoonful
of sugar in them; tablespoonful fine chopped onion, and a teaspoonful
thyme, a small stalk of celery, chopped fine, 1/4 pound butter and 2
two tablespoonfuls of flour, mixed in a stewpan; this must be placed
together with the liquor from the clams, thyme, celery, onions,
tomatoes, and 1/2 pint of cream. Let all boil together; season with
pepper and salt, mace, and nutmeg to taste. Just before dishing up put
in the clams. Let it boil up once.
No. 137.
CURRANT JELLY.
One peck of currants, put into a kettle, mashed; let boil up ten
minutes; strain a few at a time through a cloth till all the juice is
out; 1 pint of juice to 1 pound of sugar; put in preserving kettle,
notice the hour it comes to a boil; let it boil 20 minutes, skimming
all the time; put into glasses and place out in the hot sun, uncovered,
for three days, then cover over with pieces of paper wet with brandy.
Set away in a dry place.
No. 138.
VINEGAR PEACHES.
One peck Heath peaches (cling-stones) peeled over night; sprinkle 1
pound of sugar over them; in the morning drain off, put in 1/2 pint of
cider vinegar, let vinegar and juice boil together, putting in a few
peaches at a time, letting them boil just enough so that you can stick
a straw through the peaches (15 minutes), have your jars sitting in hot
water on the stove; put in your peaches as they get done; when the jars
are full pour the syrup over them, then fasten them up while on the
stove; let stay 15 minutes.
No. 139.
TOMATO CHOW-CHOW.
Fifty cucumbers, 50 green tomatoes, 2 dozen white onions, cut them up
in slices over night, sprinkle with salt; in the morning place them
in a colander and drain them dry; 1 pint of vinegar, 1/2 pound of
brown sugar, 1 teaspoonful of tamarack, 1 teaspoonful black pepper, 1
tablespoonful each of allspice and cloves, 1/2 dozen leaves of mace.
Put all these in a pot and let them come to a boil; after boiling take
them out and put them in a jar covered up tightly.
No. 140.
MANGOES.
Take a mango, cut it, take all the seeds out, put in salt and water
for 5 days, let them stay 1 day and night in clear water, drain them
and stuff them with the following: Chop a hard head of cabbage,
horseradish, mustard seed, garlic, a few cloves; and stuff each one,
then tie on the piece taken off to make an opening to take the seeds
out. Boil sufficient vinegar to cover them, putting cloves and allspice
in the vinegar; pour this over them in the jars; continue boiling the
vinegar, pouring it off and on the mangoes for three days; then fasten
up for use.
No. 141.
SWEET POTATO PIE.
Boil 2 good-sized sweet potatoes, weighing about a pound; strain and
mash through a sieve; 1 tablespoonful of butter must be put in them;
sweeten to taste; 1 pint of boiling milk, 5 yolks of eggs, must be
well beaten into the potatoes; stir the hot milk in on them. Grate in
a little lemon peel; nutmeg to taste; put in 1 teaspoonful essence of
lemon; beat up the whites of eggs into the potatoes, make a puff paste,
roll out and make pies without tops.
Custard pies can be made in the same way, leaving out the potatoes.
In lemon pies use same quantity of ingredients as above, using 3
lemons.
No. 142.
MERINGUE PIE.
One cup of sugar, yolks of 3 eggs, 1-1/2 cups of milk, 2 teaspoonfuls
of corn starch, juice and grated peel of 1 lemon. Beat the yolks light
and add the sugar, rub the cornstarch in with milk, and add that, and
then the lemon, and beat well together. Line some pans with a rich
paste, and then fill with the custard, and bake. When done take the
whites of 3 eggs and beat them with a tablespoonful of sugar to a stiff
froth, which spread over the top, and brown in the oven.
No. 143.
SWEET POTATO PUDDING.
Half pound of butter, 1/2 pound of sugar, 5 eggs, 2 tablespoonfuls
of brandy, same of rose-water; add 1 pound of sweet potatoes, boiled
and mashed fine, with a pinch of salt and a little milk to make it
moist. Beat the butter and eggs and sugar till light, to which add the
potatoes, a small quantity at a time; whisk the eggs till thick, and
stir in gradually; then add the brandy and rose-water. Mix all well
together, and set aside in a cool place for awhile. This is enough for
3 or 4 puddings, soup-plate size. Line your plates with a nice paste,
fill and bake in a quick oven. Nutmeg or cinnamon can be substituted
for the rose-water if desired.
No. 144.
COCOANUT PUDDING.
Half pound of sugar, 1/2 pound of butter, 1/2 pound of grated cocoanut,
the whites of 6 eggs, 1 tablespoonful of rose-water, 2 tablespoonfuls
of brandy; beat the sugar and butter to a cream, whisk the whites
of the eggs till they are stiff, which beat into the butter and
sugar; stir the whole together and add gradually the nut, brandy, and
rose-water; do not beat it. This will make two full-sized puddings.
Line your plates with rich paste; fill and bake in a quick oven.
No. 145.
PUFF PUDDING.
Mix 2 cups of flour with 2/3 of a cup of butter, and 2 cups of sugar.
Dissolve 3 teaspoonfuls of good baking powder in 1 cup of milk and 1
teaspoonful of essence of lemon and half a nutmeg. Take 4 eggs--keep
the whites of 2 for frosting--and beat the others thoroughly; then mix
all together, and bake in a quick oven. When done frost the top with
the reserved whites, well beaten, with a small quantity of powdered
sugar.
No. 146.
PUFF PASTE.
Take 1 pound of best quality of flour, sifted, 1 pound of good, firm,
sweet butter or lard, or equal parts of each; divide the shortening
into quarters; take one quarter and chop it fine, and mix it with the
flour with a knife, as the warmth from the hands will make the butter
soft; then with a small quantity of cold water make into a stiff dough;
flour the board, turn out the paste, dredge with flour, and roll thin;
then cut another quarter of the shortening into thin slices, and lay on
the paste, dredge with flour, fold over the sides, forming a square;
then roll again and add another quarter of the shortening, and so
continue till all the shortening is rolled in. Handle as little as
possible. When done, roll about half inch thick, cut into quarters,
place on a plate, and set aside in a cool place for 2 hours. Take
only as much as you want for one crust, dredge the board, and roll
out, making it thinner at the middle than on the edges, which should
be one quarter of an inch thick; grease the pans, lay on the paste,
pressing it lightly into form, and trim the edge with a knife; put in
the filling, cover with another paste as before, trim and ornament the
edges, if desired, and bake in a quick oven.
No. 147.
FILLET OF CHICKENS.
Take the breasts of 4 chickens (tender). This is sufficient for twelve
persons. Take 4 fillets out of each chicken; then cut them into a shape
something like the breastbone of a chicken; take the skin off, flatten
them with a mallet; butter a skillet; lay them close together in it;
then pour 1/2 pint of milk and 1/2 pint of stock over them; put a
weight over them and let them simmer till tender; after they are done,
slice some mushrooms and truffles and put one of each, forming a row,
on each breast; round them on a platter, then take the essence and put
1/2 pint of cream in it, making a rich sauce; 3/4 of a pint of spinach;
take all the stems off and parboil the leaves; take them out of the hot
water and put them into cold water; then squeeze them dry out of this
and chop very fine; 1 tablespoonful each of flour and butter and mix
them up into the chopped spinach; 1 teacup of stock is poured over this
and thoroughly mixed in it; pepper, salt, grated nutmeg; then put it on
the fire, stewing slowly for 20 minutes; boil hard three eggs; cut in
slices; put spinach in the center of the dish, chicken around it; pour
sauce all round; put sliced egg around the spinach; serve hot.
No. 148.
JURY PIE.