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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/6677.txt b/6677.txt new file mode 100644 index 0000000..e7a7998 --- /dev/null +++ b/6677.txt @@ -0,0 +1,3843 @@ +The Project Gutenberg EBook of Seventy-Five Receipts for Pastry Cakes, and +Sweetmeats, by Miss Leslie + +Copyright laws are changing all over the world. Be sure to check the +copyright laws for your country before downloading or redistributing +this or any other Project Gutenberg eBook. + +This header should be the first thing seen when viewing this Project +Gutenberg file. Please do not remove it. Do not change or edit the +header without written permission. + +Please read the "legal small print," and other information about the +eBook and Project Gutenberg at the bottom of this file. Included is +important information about your specific rights and restrictions in +how the file may be used. You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****These eBooks Were Prepared By Thousands of Volunteers!***** + + +Title: Seventy-Five Receipts for Pastry Cakes, and Sweetmeats + +Author: Miss Leslie + +Release Date: October, 2004 [EBook #6677] +[Yes, we are more than one year ahead of schedule] +[This file was first posted on January 12, 2003] + +Edition: 10 + +Language: English + +Character set encoding: ASCII + +*** START OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS *** + + + + +Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. +This file was produced from images generously made available by the +Digital & Multimedia Center, Michigan State University Libraries. + + + + + + + +SEVENTY-FIVE RECEIPTS FOR +PASTRY CAKES, AND SWEETMEATS + +BY MISS LESLIE, OF PHILADELPHIA. + +1832 + + + +PREFACE. + +The following Receipts for Pastry, Cakes, and Sweetmeats, are +original, and have been used by the author and many of her friends +with uniform success. They are drawn up in a style so plain and +minute, as to be perfectly intelligible to servants, and persons +of the most moderate capacity. All the ingredients, with their +proper quantities, are enumerated in a list at the head of each +receipt, a plan which will greatly facilitate the business of +procuring and preparing the requisite articles. + +There is frequently much difficulty in following directions in +English and French Cookery Books, not only from their want of +explicitness, but from the difference in the fuel, fire-places, +and cooking utensils, generally used in Europe and America; and +many of the European receipts are, so complicated and laborious, +that our female cooks are afraid to undertake the arduous task of +making any thing from them. + +The receipts in this little book are, in every sense of the word, +American; but the writer flatters herself that (if exactly +followed) the articles produced from them will not be found +inferior to any of a similar description made in the European +manner. Experience has proved, that pastry, cakes, &c. prepared +_precisely_ according to these directions will not fail to be +excellent: but where economy is expedient, a portion of the +seasoning, that is, the spice, wine, brandy, rosewater, essence of +lemon, &c. may be omitted without any essential deviation of +flavour, or difference of appearance; retaining, however, the +given proportions of eggs, butter, sugar, and flour. + +But if done at home, and by a person that can be trusted, it will +be proved, on trial, that any of these articles may be made in the +best and most liberal manner at _one half_ of the cost of the +same articles supplied by a confectioner. And they will be found +particularly useful to families that live in the country or in +small towns, where nothing of the kind is to be purchased. + + + + +CONTENTS. + +PART THE FIRST. + + Preliminary Remarks + Puff Paste + Common Paste + Mince Pies + Plum Pudding + Lemon Pudding + Orange Pudding + Cocoa Nut Pudding + Almond Pudding + A Cheesecake + Sweet Potato Pudding + Pumpkin Pudding + Gooseberry Pudding + Baked Apple Pudding + Fruit Pies + Oyster Pie + Beef Steak Pie + Indian Pudding + Batter Pudding + Bread Pudding + Rice Pudding + Boston Pudding + Fritters + Fine Custards + Plain Custards + Rice Custard + Cold Custards + Curds and Whey + A Trifle + Whipt Cream + Floating Island + Ice Cream + Calf's Feet Jelly + Blanc-mange + + +PART THE SECOND + + General directions + Queen Cake + Pound Cake + Black Cake, or Plum Cake + Sponge Cake + Almond Cake + French Almond Cake + Maccaroons + Apees + Jumbles + Kisses + Spanish Buns + Rusk + Indian Pound Cake + Cup Cake + Loaf Cake + Sugar Biscuits + Milk Biscuits + Butter Biscuits + Gingerbread Nuts + Common Gingerbread + La Fayette Gingerbread + A Dover Cake + Crullers + Dough Nuts + Waffles + Soft Muffins + Indian Batter Cakes + Flannel Cakes + Rolls + + +PART THE THIRD + + General directions + Apple Jelly + Red Currant Jelly + Black Currant Jelly + Gooseberry Jelly + Grape Jelly + Peach Jelly + Preserved Quinces + Preserved Pippins + Preserved Peaches + Preserved Crab-Apples + Preserved Plums + Preserved Strawberries + Preserved Cranberries + Preserved Pumpkin + Preserved Pine-Apple + Raspberry Jam + + +APPENDIX. + +Miscellaneous Receipts + + + +As all families are not provided with scales and weights, +referring to the ingredients generally used in cakes and pastry, +we subjoin a list of weights and measures. + + +WEIGHT AND MEASURE + +Wheat flour one pound is one quart. +Indian meal one pound, two ounces, is one quart. +Butter--when soft one pound is one quart. +Loaf-sugar, broken one pound is one quart. +White sugar, powdered one pound, one ounce, is one quart. +Eggs ten eggs are one pound. + + +LIQUID MEASURE + +Sixteen large table-spoonfuls are half a pint. +Eight large table-spoonfuls are one gill. +Four large table-spoonfuls are half a gill. + +A common-sized tumbler holds half a pint. +A common-sized wine-glass half a gill. + + +Allowing for accidental differences in the quality, freshness, +dryness, and moisture of the articles, we believe this comparison +between weight and measure, to be nearly correct as possible. + + + + +PART THE FIRST. + +PASTRY + + +The eggs should not be beaten till after all the other ingredients +are ready, as they will fail very soon. If the whites and yolks +are to be beaten separately, do the whites first, as they will +stand longer. + +Eggs should be beaten in a broad shallow pan, spreading wide at +the top. Butter and sugar should be stirred in a deep pan with +straight sides. + +Break every egg by itself, in a saucer, before you put it into the +pan, that in case there should be any bad ones, they may not spoil +the others. + +Eggs are beaten most expeditiously with rods. A small quantity of +white of egg may be beaten with a knife, or a three-pronged fork. + + +There can be no positive rules as to the exact time of baking each +article. Skill in baking is the result of practice, attention, and +experience. Much, of course, depends on the state of the fire, and +on the size of the things to be baked, and something on the +thickness of the pans or dishes. + +If you bake in a stove, put some bricks in the oven part to set +the pans or plates on, and to temper the heat at the bottom. Large +sheets of iron, without sides, will be found very useful for small +cakes, and to put under the pans or plates. + + +PUFF PASTE. + + Half a pound and two ounces of sifted flour. + Half a pound of the best fresh butter--washed. + A little cold water. + +_This will make puff-paste for two Puddings, or for one +soup-plate Pie, or for four small Shells_. + +Weigh half a pound and two ounces of flour, and sift it through a +hair-sieve into a large deep dish. Take out about one fourth of +the flour, and lay it aside on one corner of your pasteboard, to +roll and sprinkle with. + +Wash, in cold water, half a pound of the best fresh butter. +Squeeze it hard with your hands and make it up into a round lump. +Divide it in four equal parts; lay them on one side of your +paste-board, and have ready a glass of cold water. + +Cut one of the four pieces of butter into the pan of flour. Cut it +as small as possible. Wet it gradually with a very little water +(too much water will make it tough) and mix it well with the point +of a large case-knife. Do not touch it with your hands. When the +dough gets into a lump, sprinkle on the middle of the board some +of the flour that you laid aside, and lay the dough upon it, +turning it out of the pan with the knife. + +Rub the rolling-pin with flour, and sprinkle a little on the lump +of paste. Roll it out thin, quickly, and evenly, pressing on the +rolling-pin very lightly. Then take the second of the four pieces +of butter, and, with the point of your knife, stick it in little +bits at equal distances all over the sheet of paste. Sprinkle on +some flour, and fold up the dough. Flour the paste-board and +rolling-pin again; throw a little flour on the paste and roll it +out a second time. Stick the third piece of butter all over it in +little bits. Throw on some flour, fold up the paste, sprinkle a +little more flour on the dough, and on the rolling-pin, and roll +it out a third time, always pressing on it lightly. Stick it over +with the fourth and last piece of butter. Throw on a little more +flour, fold up the paste and then roll it out in a large round +sheet. Cut off the sides, so as to make the sheet of a square +form, and lay the slips of dough upon the square sheet. Fold it up +with the small pieces of trimmings, in the inside. Score or notch +it a little with the knife; lay it on a plate and set it away in a +cool place, but not where it can freeze, as that will make it +heavy. + +Having made the paste, prepare and mix your pudding or pie. When +the mixture is finished, bring out your paste, flour the board and +rolling-pin, and roll it out with a short quick stroke, and +pressing the rolling-pin rather harder than while you were putting +the butter in. If the paste rises in blisters, it will be light, +unless spoiled in baking. + +Then cut the sheet in half, fold up each piece and roll them out +once more, separately, in round sheets the size of your plate. +Press on rather harder, but not too hard. Roll the sheets thinnest +in the middle and thickest at the edges. If intended for puddings, +lay them in buttered soup-plates, and trim them evenly round the +edges. If the edges do not appear thick enough, you may take the +trimmings, put them all together, roll them out, and having cut +them in slips the breadth of the rim of the plate, lay them all +round to make the paste thicker at the edges, joining them nicely +and evenly, as every patch or crack will appear distinctly when +baked. Notch the rim handsomely with a very sharp knife. Fill the +dish with the mixture of the pudding, and bake it in a moderate +oven. The paste should be of a light brown colour. If the oven is +too slow, it will be soft and clammy; if too quick, it will not +have time to rise as high as it ought to do. + +In making the best puff-paste, try to avoid using more flour to +sprinkle and roll with, than the small portion which you have laid +aside for that purpose at the beginning. If you make the dough too +soft at first, by using too much water, it will be sticky, and +require more flour, and will eventually be tough when baked. Do +not put your hands to it, as their warmth will injure it. Use the +knife instead. Always roll from you rather than to you, and press +lightly on the rolling-pin, except at the last. + +It is difficult to make puff-paste in the summer, unless in a +cellar, or very cool room, and on a marble table. The butter +should, if possible, be washed the night before, and kept covered +with ice till you use it next day. The water should have ice in +it, and the butter should be iced as it sets on the paste-board. +After the paste is mixed, it should be put in a covered dish, and +set in cold water till you are ready to give it the last rolling. + +With all these precautions to prevent its being heavy, it will not +rise as well, or be in any respect as good as in cold weather. + +The handsomest way of ornamenting the edge of a pie or pudding is +to cut the rim in large square notches, and then fold over +triangularly one corner of every notch. + + +COMMON PASTE FOR PIES. + + A pound and a half of sifted flour. + Three quarters of a pound of butter--washed. + +_This will make one large pie or two small ones_. + +Sift the flour into a pan. Cut the butter into two equal parts. +Cut one half of the butter into the flour, and cut it up as small +as possible. Mix it well with the flour, wetting it gradually with +a little cold water. + +Spread some flour on your paste-board, take the lump of paste out +of the pan, flour your rolling-pin, and roll out the paste into a +large sheet. Then stick it over with the remaining half of the +butter in small pieces, and laid at equal distances. Throw on a +little flour, fold up the sheet of paste, flour it slightly, and +roll it out again. Then fold it up, and cut it in half or in four, +according to the size of your pies. Roll it out into round sheets +the size of your pie-plates, pressing rather harder on the +rolling-pin. + +Butter your pie-plates, lay on your under crust, and trim the +edge. Fill the dish with the ingredients of which the pie is +composed, and lay on the lid, in which you must prick some holes, +or cut a small slit in the top. Crimp the edges with a sharp +knife. + +Heap up the ingredients so that the pie will be highest in the +middle. + +Some think it makes common paste more crisp and light, to beat it +hard on both sides with the rolling-pin, after you give it the +first rolling, when all the butter is in. + +If the butter is very fresh, you may mix with the flour a +salt-spoonful of salt. + + +MINCE PIES + + One pound and a half of boiled beef's heart, or fresh + tongue--chopped when cold. + Two pounds of beef suet, chopped fine. + Four pounds of pippin apples, chopped. + Two pounds of raisins, stoned and chopped. + Two pounds of currants, picked, washed, and dried. + Two pounds of powdered sugar. + One quart of white wine. + One quart of brandy. + One wine-glass of rose-water. + Two grated nutmegs. + Half an ounce of powdered cinnamon + A quarter of an ounce of powdered cloves + A quarter of an ounce of powdered mace + A teaspoon of salt. + Two large oranges. + Half a pound of citron, cut in slips. + +Parboil a beef's heart, or a fresh tongue. After you have taken +off the skin and fat, weigh a pound and a half. When it is cold, +chop it very fine. Take the inside of the suet; weigh two pounds, +and chop it as fine as possible. Mix the meat and suet together, +adding the salt. Pare, core, and chop the apples, and then stone +and chop the raisins. Having prepared the currants, add them to +the other fruit, and mix the fruit with the meat and suet. Put in +the sugar and spice, and the grated peel and juice of the oranges. +Wet the whole with the rose water and liquor, and mix all well +together. + +Make the paste, allowing for each pie, half a pound of butter and +three quarters of a pound of sifted flour. Make it in the same +manner as puff-paste, but it will not be quite so rich. Lay a +sheet of paste all over a soup-plate. Fill it with mince-meat, +laying slips of citron on the top. Roll out a sheet of paste, for +the lid of the pie. Put it on, and crimp the edges with a knife. +Prick holes in the lid. + +Bake the pies half an hour in a brisk oven. + +Keep your mince meat in a jar tightly covered. Set it in a dry, +cool place, and occasionally add more brandy to it. + +Instead of the heart or tongue, you may, if you choose, use part +of a round of fresh beef. + + +PLUM PUDDING + + One pound of raisins, stoned and cut in half. + One pound of currants, picked, washed and dried. + One pound of beef suet chopped fine. + One pound of grated stale bread, or, half a pound of flour and + half a pound of bread. + Eight eggs. + A quarter of a pound of sugar. + A glass of brandy. + A pint of milk. + A glass of wine. + Two nutmegs, grated. + A table-spoonful of mixed cinnamon and mace. + A salt-spoonful of salt. + +You must prepare all your ingredients the day before (except +beating the eggs) that in the morning you may have nothing to do +but to mix them, as the pudding will require six hours to boil. + +Beat the eggs very light, then put to them half the milk and beat +both together. Stir in gradually the flour and grated bread. Next +add the sugar by degrees. Then the suet and fruit alternately. The +fruit must be well sprinkled with flour, lest it sink to the +bottom. Stir very hard. Then add the spice and liquor, and lastly +the remainder of the milk. Stir the whole mixture very well +together. If it is not thick enough, add a little more grated +bread or flour. If there is too much bread or flour, the pudding +will be hard and heavy. + +Dip your pudding-cloth, in boiling water, shake it out and +sprinkle it slightly with flour. Lay it in a pan and pour the +mixture into the cloth. Tie it up carefully, allowing room for the +pudding to swell. + +Boil it six hours, and turn it carefully out of the cloth. + +Before you send it to table, have ready some blanched sweet +almonds cut in slips, or some slips of citron, or both. Stick them +all over the outside of the pudding. + +Eat it with wine, or with a sauce made of drawn butter, wine and +nutmeg. + +The pudding will be improved if you add to the other ingredients, +the grated rind of a large lemon or orange. + + +LEMON PUDDING + + One small lemon, with a smooth thin rind. + Three eggs. + A quarter of a pound of powdered white sugar. + A quarter of a pound of fresh butter--washed. + A table-spoonful of white wine and brandy, mixed. + A tea-spoonful of rose-water. + + Five ounces of sifted flour, and a quarter of a pound of + fresh butter for the paste. + +Grate the yellow part of the rind of a small lemon. Then cut the +lemon in half, and squeeze the juice into the plate that contains +the grated rind, carefully taking out all the seeds. Mix the juice +and rind together. + +Put a quarter of a pound of powdered white sugar into a deep +earthen pan, and cut up in it a quarter of a pound of the best +fresh butter. If the weather is very cold, set the pan near the +fire, for a few minutes, to soften the butter, but do not allow it +to melt or it will be heavy. Stir the butter and sugar together, +with a stick or wooden spoon, till it is perfectly light and of +the consistence of cream. + +Put the eggs in a shallow broad pan, and beat them with an +egg-beater or rods, till they are quite smooth, and as thick as a +boiled custard. Then stir the eggs, gradually, into the pan of +butter and sugar. Add the liquor and rose water by degrees, and +then stir in, gradually, the juice and grated rind of the lemon. +Stir the whole very hard, after all the ingredients are in. + +Have ready a puff-paste made of five ounces of sifted flour, and a +quarter of a pound of fresh butter. The paste must be made with as +little water as possible. Roll it out in a circular sheet, thin in +the centre, and thicker towards the edges, and just large enough +to cover the bottom, sides, and edges of a soup-plate. Butter the +soup-plate very well, and lay the paste in it, making it neat and +even round the broad edge of the plate. With a sharp knife, trim +off the superfluous dough, and notch the edges. Put in the mixture +with a spoon, and bake the pudding about half an hour, in a +moderate oven. It should be baked of a very light brown. If the +oven is too hot, the paste will not have time to rise well. If too +cold, it will be clammy. When the pudding is cool, grate +loaf-sugar over it. + +Before using lemons for any purpose, always roll them awhile with +your hand on a table. This will cause them to yield a larger +quantity of juice. + + +ORANGE PUDDING. + + One large orange, of a deep colour, and smooth thin rind. + One lime. + A quarter of a pound of powdered white sugar. + A quarter of a pound of fresh butter. + Three eggs. + A table-spoonful of mixed wine and brandy. + A tea-spoonful of rose-water. + +Grate the yellow rind of the orange and lime, and squeeze the +juice into a saucer or soup-plate, taking out all the seeds. + +Stir the butter and sugar to a cream. + +Beat the eggs as light as possible, and then stir them by degrees +into the pan of butter and sugar. Add, gradually, the liquor and +rose-water, and then by degrees, the orange and lime. Stir all +well together. + +Have ready a sheet of puff-paste made of five ounces of sifted +flour, and a quarter of a pound of fresh butter. Lay the paste in +a buttered soup-plate. Trim and notch the edges, and then put in +the mixture. Bake it about half an hour, in a moderate oven. Grate +loaf-sugar over it, before you send it to table. + + +COCOA-NUT PUDDING + + A quarter of a pound of cocoa-nut, grated. + A quarter of a pound of powdered white sugar. + Three ounces and a half of fresh butter. + The whites only of six eggs. + A table-spoonful of wine and brandy mixed. + Half a tea-spoonful of rose-water. + +Break up a cocoa-nut, and take the thin brown skin carefully off, +with a knife. Wash all the pieces in cold water, and then wipe +them dry, with a clean towel. Weigh a quarter of a pound of +cocoa-nut, and grate it very fine, into a soup-plate. + +Stir the butter and sugar to a cream, and add the liquor and +rose-water gradually to them. + +Beat the whites only, of six eggs, till they stand alone on the +rods; and then stir the beaten white of egg, gradually, into the +butter and sugar. Afterwards, sprinkle in, by degrees, the grated +cocoa-nut, stirring hard all the time. Then stir all very well at +the last. + +Have ready a puff-paste, sufficient to cover the bottom, sides, +and edges of a soup-plate. Put in the mixture, and bake it in a +moderate oven, about half an hour. + +Grate loaf-sugar over it, when cool. + + +ALMOND PUDDING. + + Half a pound of sweet almonds, which will be reduced to a quarter + of a pound, when shelled and blanched. + An ounce of blanched bitter almonds or peach-kernels. + The whites only, of six eggs. + A quarter of a pound of butter. + A quarter of a pound of powdered white sugar. + A table-spoonful of mixed brandy, wine, and rose-water. + +Shell half a pound of sweet almonds, and pour scalding water over +them, which will make the skins peal off. As they get cool, pour +more boiling water, till the almonds are all blanched. Blanch also +the bitter almonds. As you blanch the almonds, throw them into a +bowl of cold water. Then take them out, one by one, wipe them dry +in a clean towel, and lay them on a plate. Pound them one at a +time to a fine paste, in a marble mortar, adding, as you pound +them, a few drops of rose-water to prevent their oiling. Pound the +bitter and sweet almonds alternately, that they may be well mixed. +They must be made perfectly fine and smooth, and are the better +for being prepared the day before they are wanted for the pudding. + +Stir the butter and sugar to a cream, and add to it, gradually, +the liquor. + +Beat the whites of six eggs till they stand alone. Stir the +almonds and white of eggs, alternately, into the butter and sugar; +and then stir the whole well together. + +Have ready a puff-paste sufficient for a soup-plate. Butter the +plate, lay on the paste, trim and notch it. Then put in the +mixture. + +Bake it about half an hour in a moderate oven. + +Grate loaf-sugar over it. + + +A CHEESECAKE. + + Four eggs. + A gill of milk. + A quarter of a pound of butter. + A quarter of a pound of powdered sugar. + Two ounces of grated bread. + A table-spoonful of mixed brandy and wine. + A tea-spoonful of rose-water. + A tea-spoonful of mace, cinnamon, and nutmeg, mixed. + A quarter of a pound of currants. + +Pick the currants very clean. Wash them through a colander, wipe +them in a towel, and then dry them on a dish before the fire. + +When dry take out a few to scatter over the top of the cheesecake, +lay them aside, and sprinkle the remainder of the currants with +the flour. + +Stir the butter and sugar to a cream. Grate the bread, and prepare +the spice. Beat the eggs very light. + +Boil the milk. When it comes to a boil, add to it half the beaten +egg, and boil both together till it becomes a curd, stirring it +frequently with a knife. Then throw the grated bread on the curd, +and stir all together. Then take the milk, egg, and bread off the +fire and stir it, gradually, into the butter and sugar. Next, stir +in the remaining half of the egg. + +Add, by degrees, the liquor and spice. + +Lastly, stir in, gradually, the currants. + +Have ready a puff-paste, which should be made before you prepare +the cheesecake, as the mixture will become heavy by standing. +Before you put it into the oven, scatter the remainder of the +currants over the top. + +Bake it half an hour in rather a quick oven. + +Do not sugar the top. + +You may bake it either in a soup-plate, or in two small tin +patty-pans, which, for cheesecakes, should be of a square shape. +If baked in square patty-pans, leave at each side a flap of paste +in the shape of a half-circle. Cut long slits in these flaps and +turn them over, so that they will rest on the top of the mixture. + +You can, if you choose, add to the currants a few raisins stoned, +and cut in half. + + +SWEET POTATO PUDDING. + + A quarter of a pound of boiled sweet potato. + Three eggs. + A quarter of a pound of powdered white sugar. + A quarter of a pound of fresh butter. + A glass of mixed wine and brandy. + A half-glass of rose-water. + A tea-spoonful of mixed spice, nutmeg, mace and cinnamon. + +Pound the spice, allowing a smaller proportion of mace than of +nutmeg and cinnamon. + +Boil and peal some sweet potatoes, and when they are cold, weigh a +quarter of a pound. Mash the sweet potato very smooth, and rub it +through a sieve. Stir the sugar and butter to a cream. + +Beat the eggs very light, and stir them into the butter and sugar, +alternately with the sweet potato. Add by degrees the liquor, +rose-water and spice. Stir all very hard together. + +Spread puff-paste on a soup-plate. Put in the mixture, and bake it +about half an hour in a moderate oven. + +Grate sugar over it. + + +PUMPKIN PUDDING. + + Half a pound of stewed pumpkin. + Three eggs. + A quarter of a pound of fresh butter, or a pint of cream. + A quarter of a pound of powdered white sugar. + Half a glass of wine and brandy mixed. + Half a glass of rose-water. + A tea-spoonful of mixed spice, nutmeg, mace and cinnamon. + +Stew some pumpkin with as little water as possible. Drain it in a +colander, and press it till dry. When cold, weigh half a pound, +and pass it through a sieve. Prepare the spice. Stir together the +sugar, and butter, to cream, till they are perfectly light. Add to +them, gradually, the spice and liquor. + +Beat three eggs very light, and stir them into the butter and +sugar alternately with the pumpkin. + +Cover a soup-plate with puff-paste, and put in the mixture. Bake +it in a moderate oven about half an hour. + +Grate sugar over it when cool. + +Instead of the butter, you may boil a pint of milk or cream, and +when cold, stir into it in turn the sugar, eggs, and pumpkin. + + +GOOSEBERRY PUDDING. + + A pint of stewed gooseberries, with all their juice. + A quarter of a pound of powdered sugar. + Two ounces of fresh butter. + Two ounces of grated bread. + Three eggs. + +Stew the gooseberries till quite soft. When they are cold, mash +them fine with the back of a spoon, and stir into them two ounces +of sugar. Take two ounces more of sugar, and stir it to a cream +with two ounces of butter. + +Grate very fine as much stale bread as will weigh two ounces. + +Beat three eggs, and stir them into the butter and sugar, in turn +with the gooseberries and bread. + +Lay puff-paste in a soup plate. Put in the mixture, and bake it +half an hour. + +Do not grate sugar over it. + + +BAKED APPLE PUDDING. + + A pint of stewed apples. + Half a pint of cream, or two ounces of butter. + A quarter of a pound of powdered sugar. + A nutmeg grated. + A table-spoonful of rose-water. + A tea-spoonful of grated lemon-peel. + +Stew your apple in as little water as possible, and not long +enough for the pieces to break and lose their shape. Put them in a +colander to drain, and mash them with the back of a spoon. If +stewed too long, and in too much water, they will lose their +flavour. When cold, mix with them the nutmeg, rose-water, and +lemon-peel, and two ounces of sugar. Stir the other two ounces of +sugar, with the butter or cream, and then mix it gradually with +the apple. + +Bake, it in puff-paste, in a soup-dish, about half an hour in a +moderate oven. + +Do not sugar the top. + + +FRUIT PIES. + +Fruit pies for family use, are generally made with common paste, +allowing three quarters of a pound of butter to a pound and a half +of flour. + +Peaches and plums for pies, should be cut in half, and the stones +taken out. Cherries also should be stoned, and red cherries only +should be used for pies. + +Apples should be cut into very thin slices, and are much improved +by a little lemon peel. Sweet apples are not good for pies, as +they are very insipid when baked, and seldom get thoroughly done. +If green apples are used, they should first be stewed in as little +water as possible; and made very sweet. + +Apples, stewed previous to baking, should not be done till they +break, but only till they are tender. They should then be drained +in a colander, and chopped fine with a knife or the edge of a +spoon. + +In making pies of juicy fruit, it is a good way to set a small +tea-cup on the bottom crust, and lay the fruit all round it. The +juice will collect under the cup, and not run out at the edges or +top of the pie. The fruit should be mixed with a sufficient +quantity of sugar, and piled up in the middle, so as to make the +pie highest in the centre. The upper crust should be pricked with +a fork, or have a slit cut in the middle. The edges should be +nicely crimped with a knife. + +Dried peaches, dried apples, and cranberries should be stewed with +a very little water, and allowed to get quite cold before they are +put into the pie. If stewed fruit is put in warm, it will make the +paste heavy. + +If your pies are made in the form of shells, or without lids, the +fruit should always be stewed first, or it will not be sufficiently +done, as the shells (which should be of puff paste) must not +bake so long as covered pies. + +Shells intended for sweetmeats, must be baked empty, and the fruit +put into them before they go to table. + +Fruit pies with lids, should have loaf-sugar grated over them. If +they have been baked the day before, they should be warmed in the +stove, or near the fire, before they are sent to table, to soften +the crust, and make them taste fresh. + +Raspberry and apple-pies are much improved by taking off the lid, +and pouring in a little cream just before they go to table. +Replace the lid very carefully. + + +OYSTER PIE. + + A hundred large fresh oysters, or more if small. + The yolks of six eggs boiled hard. + A large slice of stale-bread, grated. + A tea-spoonful of salt. + A table-spoonful of pepper. + A table-spoonful of mixed spice, nutmeg, mace and cinnamon. + +Take a large round dish, butter it and spread a rich paste over +the sides, and round the edge, but not at the bottom. + +Salt oysters will not do for pies. They should be fresh, and as +large and fine as possible. + +Drain off part of the liquor from the oysters. Put them into a +pan, and season them with pepper, salt and spice. Stir them well +with the seasoning. Have ready the yolks of eggs, chopped fine, +and the grated bread. Pour the oysters (with as much of their +liquor as you please) into the dish that has the paste in it. +Strew over them the chopped egg and grated bread. + +Roll out the lid of the pie, and put it on, crimping the edges +handsomely. + +Take a small sheet of paste, cut it into a square and roll it up. +Cut it with a sharp knife into the form of a double tulip. + +Make a slit in the centre of the upper crust, and stick the tulip +in it. + +Cut out eight large leaves of paste, and lay them on the lid. + +Bake the pie in a quick oven. + +If you think the oysters will be too much done by baking them in +the crust, you can substitute for them pieces of bread, to keep up +the lid of the pie. + +Put the oysters with their liquor and the seasoning, chopped egg, +grated bread, &c. into a pan. Cover them closely, and let them +just come to a boil, taking them off the fire, and stirring them +frequently. + +When the crust is baked, take the lid neatly off (loosening it +round the edge with a knife) take out the pieces of bread, and put +in the oysters. Lay the lid on again very carefully. + +For oyster patties, the oysters are prepared in the same manner. + +They may be chopped if you choose. They must be put in small +shells of puff-paste. + + +BEEF-STEAK PIE. + +Butter a deep dish, and spread a sheet of paste all over the +bottom, sides, and edge. + +Cut away from your beef-steak all the bone, fat, gristle, and +skin. Cut the lean in small thin pieces, about as large, +generally, as the palm of your hand. Beat the meat well with the +rolling-pin, to make it juicy and tender. If you put in the fat, +it will make the gravy too greasy and strong, as it cannot be +skimmed. + +Put a layer of meat over the bottom-crust of your dish, and season +it to your taste, with pepper, salt, and, if you choose, a little +nutmeg. A small quantity of mushroom ketchup is an improvement; +so, also, is a little minced onion. + +Have ready some cold boiled potatoes sliced thin. Spread over the +meat, a layer of potatoes, and a small piece of butter; then +another layer of meat, seasoned, and then a layer of potatoes, and +so on till the dish is full and heaped up in the middle, having a +layer of meat on the top. Pour in a little water. + +Cover the pie with a sheet of paste, and trim the edges. Notch it +handsomely with a knife; and, if you choose, make a tulip of +paste, and stick it in the middle of the lid, and lay leaves of +paste round it. + +Fresh oysters will greatly improve a beef-steak pie. So also will +mushrooms. + +Any meat pie may be made in a similar manner. + + +INDIAN PUDDING. + + A pound of beef-suet, chopped very fine. + A pint of molasses. + A pint of rich milk. + Four eggs. + A large tea-spoonful of powdered nutmeg and cinnamon. + A little grated or chipped lemon-peel. + Indian meal sufficient to make a thick batter. + +Warm the milk and molasses, and stir them together. Beat the eggs, +and stir them gradually into the milk and molasses, in turn with +the suet and indian meal. Add the spice and lemon-peel and stir +all very hard together. Take care not to put too much indian meal, +or the pudding will be heavy and solid. + +Dip the cloth in boiling water. Shake it out, and flour it +slightly. Pour the mixture into it, and tie it up, leaving room +for the pudding to swell. + +Boil it three hours. Serve it up hot, and eat it with sauce made +of drawn butter, wine and nutmeg. + +When cold, it is good cut in slices and fried. + + +BATTER PUDDING. + + Six eggs. + Eight table-spoonfuls of sifted flour. + One quart of milk. + A salt-spoonful of salt. + +Stir the flour, gradually, into the milk, carefully dissolving all +the lumps. Beat the eggs very light, and add them by degrees to +the milk and flour. Put in the salt, and stir the whole well +together. + +Take a very thick pudding-cloth. Dip it in boiling water, and +flour it. Pour into it the mixture and tie it up, leaving room for +it to swell. Boil it hard, one hour, and keep it in the pot, till +it is time to send it to table. Serve it up with wine-sauce. + +A square cloth, which when tied up will make the pudding of a +round form, is better than a bag. + +Apple Batter Pudding is made by pouring the batter over a dish of +pippins, pared, cored, and sweetened, either whole or cut in +pieces. Bake it, and eat it with butter and sugar. + + +BREAD PUDDING. + + A quarter of a pound of grated stale bread. + A quart of milk, boiled with two or three sticks of cinnamon, + slightly broken. + Eight eggs. + A quarter of a pound of sugar. + A little grated lemon-peel. + +Boil the milk with the cinnamon, strain it, and set it away till +quite cold. + +Grate as much crumb of stale bread as will weigh a quarter of a +pound. Beat the eggs, and when the milk is cold, stir them into it +in turn with the bread and sugar. Add the lemon-peel, and if you +choose, a table spoonful of rosewater. + +Bake it in a buttered dish, and grate nutmeg over it when done. Do +not send it to table hot. Baked puddings should never be eaten +till they have become cold, or at least cool. + + +RICE PUDDING. + + A quarter of a pound of rice. + A quarter of a pound of butter. + A quarter of a pound of sugar. + A pint and a half of milk, or cream and milk. + Six eggs. + A tea-spoonful of mixed spice, mace, nutmeg and cinnamon. + A half wine-glass of rose-water. + +Wash the rice. Boil it till very soft. Drain it and set it away +to get cold. Put the butter and sugar together in a pan, and stir +them till very light. Add to them the spice and rose-water. Beat +the eggs very light, and stir them, gradually, into the milk. Then +stir the eggs and the milk into the butter and sugar, alternately +with the rice. + +Bake it and grate nutmeg over the top. + +Currants or raisins, floured, and stirred in at the last, will +greatly improve it. + +It should be eaten cold, or quite cool. + + +BOSTON PUDDING. + +Make a good common paste with a pound and a half of flour, and +three quarters of a pound of butter. [Footnote: Or three quarters +of a pound of beef suet, chopped very fine. Mix the suet at once +with the flour, knead it with cold water into a stiff dough, and +then roll it out into a large thin sheet. Fold it up and roll it +again.] When you roll it out the last time, cut off the edges, +till you get the sheet of paste of an even square shape. + +Have ready some fruit sweetened to your taste. If cranberries, +gooseberries, dried peaches, or damsons, they should be stewed, +and made very sweet. If apples, they should be stewed in a very +little water, drained, and seasoned with nutmeg, rosewater and +lemon. If currants, raspberries, or blackberries, they should be +mashed with sugar, and put into the pudding raw. + +Spread the fruit very thick, all over the sheet of paste, (which +must not be rolled out too thin.) When it is covered all over with +the fruit, roll it up, and close the dough at both ends, and down +the last side. Tie the pudding in a cloth and boil it. + +Eat it with sugar. It must not be taken out of the pot till just +before it is brought to table. + + +FRITTERS. + + Seven eggs. + Half a pint of milk. + A salt-spoonful of salt. + Sufficient flour to make a thick batter. + +Beat the eggs well and stir them gradually into the milk. Add the +salt, and stir in flour enough to make a thick batter. + +Fry them in lard, and serve them up hot. + +Eat them with wine and sugar. + +They are improved by stirring in a table-spoonful of yeast. + +These are excellent with the addition of cold stewed apple, +stirred into the mixtures in which case use less flour. + + +FINE CUSTARDS. + + A quart of milk or cream. + The yoke only, of sixteen eggs. + Six ounces of powdered white sugar. + A large handful of peach-leaves or half an ounce of peach kernels + or bitter almonds, broken in pieces. + A table-spoonful of rose-water. + A nutmeg. + +Boil in the milk the cinnamon, and the peach-leaves, or +peach-kernels. When it has boiled, set it away to get cold. As +soon as it is cold, strain it through a sieve, to clear it from +the cinnamon, peach-leaves, &c. and stir into it gradually, the +sugar, spice, and rose-water. + +Beat the yolks of sixteen eggs very light, and stir them by +degrees into the milk, which must be quite cold or the eggs will +make it curdle. Put the custards into cups, and set them in a +baking pan, half filled with water. When baked, grate some nutmeg +over each and ice them. Make the icing of the whites of eight +eggs, a large tea-spoonful of powdered loaf sugar, and six drops +of essence of lemon, beaten all together till it stands alone. +Pile up some of the icing on the top of each custard, heaping it +high. Put a spot of red nonpareils on the middle of the pile of +icing. + +If the weather be damp, or the eggs not new-laid, more than eight +whites will be required for the icing. + + +PLAIN CUSTARDS. + + A quart of rich milk. + Eight eggs. + A quarter of a pound of powdered sugar. + A handful of peach-leaves, or half an ounce of peach-kernels, + broken in pieces. + A nutmeg. + +Boil the peach-leaves or kernels in the milk, and set it away to +cool. When cold, strain out the leaves or kernels, and stir in the +sugar. Beat the eggs very light, and stir them gradually into the +milk when it is quite cold. Bake it in cups, or in a large white +dish. + +When cool, grate nutmeg over the top. + + +RICE CUSTARDS. + + Half a pound of rice. + Half a pound of raisins or currants. + Eight yolks of eggs or six whole eggs. + Six ounces of powdered sugar. + A quart of rich milk. + A handful of peach-leaves, or half an ounce of peach-kernels, + broken in pieces. + Half an ounce of cinnamon, broken in pieces. + +Boil the rice with the raisins or currants, which must first be +floured. Butter some cups or a mould, and when the rice is quite +soft, drain it, and put it into them. Set it away to get cold. + +Beat the eggs well. Boil the milk with the cinnamon and +peach-leaves, or kernels. As soon as it has come to a boil, take +it off and strain it through a sieve. Then set it again on the +fire, stir into it alternately, the egg and sugar, taking it off +frequently and stirring it hard, lest it become a curd. Take care +not to boil it too long, or it will be lumpy and lose its flavour. +When done, set it away to cool. Turn out the rice from the cups or +mould, into a deep dish. Pour some of the boiled custard over it, +and send up the remainder of the custard in a sauce-boat. + +You may, if you choose, ornament the lumps of rice, (after the +custard is poured round them) by making a stiff froth of white of +egg (beaten till it stands alone) and a few drops of essence of +lemon, with a very little powdered loaf-sugar. Heap the froth on +the top of each lump of rice. + + +COLD CUSTARDS. + + A quart of new milk, and a half a pint of cream, mixed. + A quarter of a pound of powdered white sugar. + A large glass of white wine, in which an inch of washed rennet has + been soaked. + A nutmeg. + +Mix together the milk, cream, and sugar. Stir the wine into it, +and pour the mixture into your custard-cups. Set them in a warm +place near the fire, till they become a firm curd. Then set them +on ice, or in a very cold place. Grate nutmeg over them. + + +CURDS AND WHEY. + +Take a small piece of rennet about two inches square. Wash it very +clean in cold water, to get all the salt off, and wipe it dry. Put +it in a tea-cup, and pour on it just enough of lukewarm water to +cover it. Let it set all night, or, for several hours. Then take +out the rennet, and stir the water in which it was soaked, into a +quart of milk, which should be in a broad dish. + +Set the milk in a warm place, till it becomes a firm curd. As soon +as the curd is completely made, set it in a cool place, or on ice +(if in summer) for two or three hours before you want to use it. + +Eat it with wine, sugar, and nutmeg. + +The whey, drained from the curd, is an excellent drink for +invalids. + + +A TRIFLE. + + A quart of cream. + A quarter of a pound of loaf sugar, powdered. + Half a pint of white wine and Half a gill of brandy mixed. + Eight maccaroons, or more if you choose. + Four small sponge-cakes or Naples biscuit. + Two ounces of blanched sweet almonds, pounded in a mortar. + One ounce of blanched bitter almonds or peach-kernels. + The juice and grated peel of two lemons. + A nutmeg, grated. + A glass of noyau. + A pint of rich baked custard, made of the yolks of eggs. + +Pound the sweet and bitter almonds to a smooth paste, adding a +little rose-water as you pound them. + +Grate the yellow peels of the lemons, and squeeze the juice into a +saucer. + +Break the sponge cake and maccaroons into small pieces, mix them +with the almonds, and lay them in the bottom of a large glass +bowl. Grate a nutmeg over them, and the juice and peel of the +lemons. Add the wine and brandy, and let the mixture remain +untouched, till the cakes are dissolved in the liquor. Then stir +it a little. + +Mix the cream and sugar with a glass of noyau, and beat it with a +whisk or rods, till it stands alone. + +As the froth rises, take it off with a spoon, and lay it on a +sieve (with a large dish under it) to drain. The cream, that +drains into the dish, must be poured back into the pan with the +rest, and beaten over again. When the cream is finished, set it in +a cool place. + +When the custard is cold, poor it into the glass bowl upon the +dissolved cakes, &c. and when the cream is ready, fill up the bowl +with it, heaping it high in the middle. You may ornament it with +nonpareils. + +If you choose, you can put in, between the custard and the frothed +cream, a layer of fruit jelly, or small fruit preserved. + + +WHIPT CREAM. + + A quart of cream. + The whites of four eggs. + Half a pint of white wine. + A quarter of a pound of powdered loaf-sugar. + Tea drops of strong essence of lemon, or two lemons cut in thin + slices, or the juice of a large lemon. + +Mix together, in a broad pan, all the ingredients, unless you use +slices of lemon, and then they must be laid at intervals among the +froth, as you heap it in the bowl. + +With a whisk or rods, beat the cream to a strong froth. Have +beside your pan a sieve (bottom upwards) with a large dish under +it. As the froth rises, take it lightly off with a spoon, and lay +it on the sieve to drain. When the top of the sieve is full, +transfer the froth to a large glass or china bowl. Continue to do +this till the bowl is full. + +The cream which has dropped through the sieve into the dish, must +be poured into the pan, and beaten over again. When all the cream +is converted into froth, pile it up in the bowl, making it highest +in the middle. + +If you choose, you may ornament it with red and green nonpareils. + +If you put it in glasses, lay a little jelly in the bottom of each +glass, and pile the cream on it. + +Keep it in a cool place till you want to use it. + + +FLOATING ISLAND. + + Six whites of eggs. + Six large table-spoonfuls of jelly. + A pint of cream. + +Put the jelly and white of egg into a pan, and beat it together +with a whisk, till it becomes a stiff froth and stands alone. + +Have ready the cream, in a broad shallow dish. Just before you +send it to table, pile up the froth in the centre of the cream. + + +ICE CREAM. + + A quart of rich cream. + Half a pound of powdered loaf sugar. + The juice of two large lemons, or a pint of strawberries or + raspberries. + +Put the cream into a broad pan. Then stir in the sugar by degrees, +and when all is well mixed, strain it through a sieve. + +Put it into a tin that has a close cover, and set it in a tub. +Fill the tub with ice broken into very small pieces, and strew +among the ice a large quantity of salt, taking care that none of +the salt gets into the cream. Scrape the cream down with a spoon +as it freezes round the edges of the tin. While the cream is +freezing, stir in gradually the lemon-juice, or the juice of a +pint of mashed strawberries or raspberries. When it is all frozen, +dip the tin in lukewarm water; take out the cream, and fill your +glasses; but not till a few minutes before you want to use it, as +it will very soon melt. + +You may heighten the colour of the red fruit, by a little +cochineal. + +If you wish to have it in moulds, put the cream into them as soon +as it has frozen in the tin. Set the moulds in a tub of ice and +salt. Just before you want to use the cream, take the moulds out +of the tub, wipe or wash the salt carefully from the outside, dip +the moulds in lukewarm water, and turn out the cream. + +You may flavour a quart of ice-cream with two ounces of sweet +almonds and one ounce of bitter almonds, blanched and beaten in a +mortar with a little rose-water to a smooth paste. Stir in the +almonds gradually while the cream is freezing. + + +ANOTHER KIND OF ICE-CREAM. + + A pint and a half of rich cream. + A quart and a half-pint of morning's milk. + One pound of loaf sugar. + Two eggs. + One table-spoonful of flour. + Two lemons. + Or half a Vanilla bean, split into small pieces. + Or two ounces of sweet almonds and once ounce of bitter almonds, + blanched and split into pieces. + +Take half of the milk and put in the ingredient that is to flavour +it, either the vanilla, the almonds, or the grated rind of the +lemons. Boil it, stirring in gradually the sugar. + +Having beaten the eggs well, add to them two table-spoonfuls of +cold milk, and pour them into the boiling milk. Let them simmer +two or three minutes, stirring them all the time. Then take the +mixture off the fire and strain it through book-muslin into a pan. +Add the cream and the remainder of the milk, and put the whole +into the tin freezer, which must be set in a tub filled with ice, +among which must be scattered a great deal of salt. + +Squeeze the juice from the two lemons and stir it into the cream, +by degrees, while it is freezing. + +When it is all frozen, turn it out, first dipping the tin for a +moment in warm water. + +If you wish to flavour it with strawberry or raspberry juice, +that, like the lemon-juice, must be stirred gradually in while the +cream is freezing. + +In places where cream is not abundant, this receipt (though +inferior in richness) will be found more economical than the +preceding one. It is, however, less easy and expeditious. + + +CALF'S-FEET JELLY. + + Eight calf's feet. + Three quarts of water. + A pint of white wine. + Three lemons. + The whites of six eggs. + Half an ounce of cinnamon. + Half a pound of loaf-sugar, broken into lumps. + +Endeavour to procure calf's-feet, that have been nicely singed, +but not skinned, as the skin being left on, makes the jelly much +firmer. + +The day before you want to use the jelly, boil the eight +calf's-feet in three quarts of water, till the meat drops from the +bone. When sufficiently done, put it into a collender or sieve, +and let the liquid drain from the meat, into a broad pan or dish. +Skim off the fat. Let the jelly stand till next day, and then +carefully scrape off the sediment from the bottom. It will be a +firm jelly, if too much water has not been used, and if it has +bolted long enough. If it is not firm at first, it will not become +so afterwards when boiled with the other ingredients. There should +on no account be more than three quarts of water. + +Early next morning, put the jelly into a tin kettle, or covered +tin pan; set it on the fire, and melt it a little. Take it off, +and season it with the cinnamon slightly broken, a pint of madeira +wine, three lemons cut in thin slices, and half a pound of +loaf-sugar, broken up. + +If you wish it high-coloured, add two table-spoonfuls of French +brandy. Mix all well together. Beat, slightly, the whites of six +eggs (saving the egg-shell) and stir the whites into the jelly. +Break up the egg-shells into very small pieces, and throw them in +also. Stir the whole very well together. + +Set it on the fire, and boil it hard five minutes, but do not stir +it, as that will prevent its clearing. Have ready a large white +flannel bag, the top wide, and the bottom tapering to a point. + +Tie the bag to the backs of two chairs, or to the legs of a table, +and set a while dish or a mould under it. + +After the jelly has boiled five minutes, pour it hot into the bag, +and let it drip through into the dish. Do not squeeze the bag, as +that will make the jelly dull and cloudy. + +If it is not clear the first time it passes through the bag, empty +out all the ingredients, wash the bag, suspend it again, put +another white dish under-it, pour the jelly back into the bag, and +let it drip through again. Repeat this six or eight times, or till +it is clear, putting a clean dish under it every time. If it does +not drip freely, move the bag into a warmer place. + +When the jelly has all dripped through the bag, and is clear, set +it in a cool place to congeal. It will sometimes congeal +immediately, and sometimes not for several hours, particularly if +the weather is warm and damp. If the weather is very cold you must +take care not to let it freeze. When it is quite firm, which +perhaps it will not be till evening, fill your glasses with it, +piling it up very high. If you make it in a mould, you must either +set the mould under the bag while it is dripping, or pour it from +the dish into the mould while it is liquid. When it is perfectly +congealed, dip the mould for an instant in boiling water to loosen +the jelly. Turn it out on a glass dish. + +This quantity of ingredients will make a quart of jelly when +finished. In cool weather it may be made a day or two before it is +wanted. + +You may increase the seasoning, (that is, the wine, lemon, and +cinnamon,) according to your taste, but less than the above +proportion will not be sufficient to flavour the jelly. + +Ice jelly is made in the same manner, only not so stiff. Four +calves-feet will be sufficient. Freeze it as you would ice-cream, +and serve it up in glasses. + + +BLANCMANGE. + + Four calf's-feet + A pint and a half of thick cream. + Half a pound of loaf-sugar, broken up. + A glass of wine. + Half a glass of rose-water. + A tea-spoonful of mace, beaten and sifted. + +Get four calf's-feet; if possible some that have been singed, and +not skinned. Scrape, and clean them well, and boil them in three +quarts of water till all the meat drops off the bone. Drain the +liquid through a colander or sieve, and skim it well. Let it stand +till next morning to congeal. Then clean it well from the +sediment, and put it into a tin or bell-metal kettle. Stir into +it, the cream, sugar, and mace. Boil it hard for five minutes, +stirring it several times. Then strain it through a linen cloth or +napkin into a large bowl, and add the wine and rose-water. + +Set it in a cool place for three or four hours, stirring it very +frequently with a spoon, to, prevent the cream from separating +from the jelly. The more it is stirred the better. Stir it till it +is cool. + +Wash your moulds, wipe them dry, and then wet them with cold +water. When the blancmange becomes very thick, (that is, in three +or four hours, if the weather is not too damp) put it into your +moulds. + +When it has set in them till it is quite firm, loosen it carefully +all round with a knife, and turn it out on glass or china plates. + +If you wish to make it with almonds, take an ounce of blanched +bitter almonds, and two ounces of sweet. Beat them in a mortar to +a fine paste, pouring in occasionally a little rose-water. When +the mixture is ready to boil, add the almonds to it gradually, +stirring them well in. Or you may stir them in, while it is +cooling in the bowl. + +If it inclines to stick to the moulds, set them an instant in hot +water. It will then turn out easily. + +If you choose to make it without calf's feet, you can substitute +an ounce of the best and dearest isinglass (or, if in summer, an +ounce and a quarter) boiled with the other ingredients. If made +with isinglass, you must use two ounces of sweet, and an ounce of +bitter almonds, with the addition of the grated rind of a large +lemon, and a large stick of cinnamon, broken up, a glass of wine, +and half a glass of rose-water. Those ingredients must be all +mixed together, with a quart of cream, and boiled hard for five +minutes. The mixture must then be strained through a napkin, into +a large bowl. Set it in a cool place, and stir it frequently till +nearly cold. It must then be put into the moulds. + +You may substitute for the almonds, half a gill of noyau, in which +case, omit the wine. + + + + +PART THE SECOND. + +CAKES. + + +GENERAL DIRECTIONS. + +In making cakes it is particularly necessary that the eggs should +be well beaten. They are not sufficiently light till the surface +looks smooth and level, and till they get so thick as to be of the +consistence of boiled custard. + +White of egg should always be beaten till it becomes a heap of +stiff froth, without any liquid at the bottom; and till it hangs +from the rods or fork without dropping. + +Eggs, become light soonest when new-laid, and when beaten near the +fire or in warm dry weather. + +Butter and sugar should be stirred till it looks like thick cream, +and till it stands up in the pan. + +It should be kept cool. If too warm, it will make the cakes heavy. + +Large cakes should be baked in tin or earthen pans with straight +sides, that are as nearly perpendicular as possible. They cut into +handsomer slices, and if they are to be iced, it will be found +very inconvenient to put on the icing, if the cake slopes in +towards the bottom. + +Before you ice a cake dredge it all over with flour, and then wipe +the flour off. This will enable you to spread on the icing more +evenly. + +Before you cut an ice cake, cut the icing by itself with a small +sharp penknife. The large knife with which you divide the cake, +will crack and break the icing. + +Large Gingerbread, as it burns very easily, may be baked in an +earthen pan. So also may Black Cake or Pound Cake. Tin pans or +moulds, with a hollow tube in the middle, are best for cakes. + +If large cakes are baked in tin pans, the bottom and sides should +be covered with sheets of paper, before the mixture is put in. The +paper must be well buttered. + +Sponge cakes, and Almond cakes should be baked in pans that are as +thin as possible. + +If the cakes should get burnt, scrape them with a knife or grater, +as soon as they are cool. + +Always be careful to butter your pans well. Should the cakes +stick, they cannot be got out without breaking. + +For queen-cakes, &c. the small tins of a round or oval shape are +most convenient. Fill them but little more than half. + +After the mixture is completed, set it in a cool place till all +the cakes are baked, + +In rolling out cakes made of dough, use as little flour as +possible. When you lay them in the pans, do not place them too +close together, lest they run into each other. + +When you are cutting them out, dip the cutter frequently in flour, +to prevent its slicking. + + +QUEEN CAKE. + + One pound of powdered white sugar. + One pound of fresh butter--washed. + Fourteen ounces of sifted flour. + Ten eggs. + One wine-glass of wine and brandy, mixed. + Half a glass of rose-water, or twelve drops of essence of lemon. + One tea-spoonful of mace and cinnamon, mixed. + One nutmeg, beaten or grated. + +Pound the spice to a fine powder, in a marble mortar, and sift it +well. + +Put the sugar into a deep earthen pan, and cut the butter into it. +Stir them together, till very light. + +Beat the eggs in a broad shallow pan, till they are perfectly +smooth and thick. + +Stir into the butter and sugar a little of the beaten egg, and +then a little flour, and so on alternately, a little egg and a +little flour, till the whole is in; continuing all the time to +beat the eggs, and stirring the mixture very hard. Add by degrees, +the spice, and then the liquor, a little at a time. Finally, put +in the rose-water, or essence of lemon. [Footnote: In buying +essence or oil of lemon, endeavour to get that which is white, it +being much the strongest and best. When it looks greenish, it is +generally very weak, so that when used, a double or treble +quantity is necessary.] Stir the whole very hard at the last. + +Take about two dozen little tins, or more, if you have room for +them in the oven. Rub them very well with fresh butter. With a +spoon, put some of the mixture in each tin, but do not fill them +to the top as the cakes will rise high in baking. Bake them in a +quick oven, about a quarter of an hour. When they are done, they +will shrink a little from the sides of the tins. + +Before you fill your tins again, scrape them well with a knife, +and wash or wipe them clean. + +If the cakes are scorched by too hot a fire, do not scrape off the +burnt parts till they have grown cold. + +Make an icing with the whites of three eggs, beaten till it stands +alone, and twenty-four tea-spoonfuls of the best loaf-sugar, +powdered, and beaten gradually into the white of egg. Flavour it +with a tea-spoonful of rose-water or eight drops of essence of +lemon, stirred in at the last. Spread it evenly with a broad +knife, over the top of each queen-cake, ornamenting them, (while +the icing is quite wet) with red and green nonpareils, or fine +sugar-sand, dropped on, carefully, with the thumb and finger. + +When the cakes are iced, set them in a warm place to dry; but not +too near the fire, as that will cause the icing to crack. +[Footnote: You may colour icing of a fine pink, by mixing with it +a few drops of liquid cochineal; which is prepared by boiling very +slowly in an earthen or china vessel twenty grains of cochineal +powder, twenty grains of cream of tartar, and twenty grains of +powdered alum, all dissolved in a gill of soft water, and boiled +till reduced to one half. Strain it and cork it up in a small +phial. Pink icing should be ornamented with white nonpareils.] + + +POUND CAKE. + + One pound of flour, sifted. + One pound of white sugar, powdered and sifted. + One pound of fresh butter. + Ten eggs. + Half a glass of wine \ + Half a glass of brandy }mixed. + Half a glass of rose-water / + Twelve drops of essence of lemon. + A table-spoonful of mixed mace and cinnamon. + A nutmeg, powdered. + +Pound the spice and sift it. There should be twice as much +cinnamon as mace. Mix the cinnamon, mace, and nutmeg together. + +Sift the flour in a broad pan, or wooden bowl. Sift the powdered +sugar into a large deep pan, and cut the butter into it, in small +pieces. If the weather is very cold, and the butter hard, set the +pan near the fire for a few minutes; but if the butter is too +warm, the cake will be heavy. Stir the butter and sugar together, +with a wooden stick, till they are very light, and white, and look +like cream. + +Beat the eggs in a broad shallow pan with a wood egg-beater or +whisk. They must be beaten till they are thick and smooth, and of +the consistence of boiled custard. + +Pour the liquor and rose-water, gradually, into the butter and +sugar, stirring all the time. Add, by degrees, the essence of +lemon and spice. + +Stir the egg and flour alternately into the butter and sugar, a +handful of flour, and about two spoonfuls of the egg (which you +must continue to beat all the time,) and when all is in, stir the +whole mixture very hard, for near ten minutes. + +Butter a large tin pan, or a cake mould with an open tube rising +from the middle. Put the mixture into it as evenly as possible. +Bake it in a moderate oven, for two, or three, or four hours, in +proportion to its thickness, and to the heat of the fire. + +When you think it is nearly done, thrust a twig or wooden skewer +into it, down to the bottom. If the stick come out clean and dry, +the cake is almost baked. When quite done, it will shrink from she +sides of the pan, and cease making a noise. Then withdraw the +coals (if baked in a dutch oven), take off the lid, and let the +cake remain in the oven to cool gradually. + +You may ice it either warm or cold. Before you put the icing on a +large cake, dredge the cake all over with flour, and then wipe the +flour off; this will make the icing stick on better--If you have +sufficient time, the appearance of the cake will be much improved +by icing it twice. Put on the first icing soon after the cake is +taken out of the oven, and the second the next day when the first +is perfectly dry. While the last icing is wet, ornament it with +coloured sugar-sand or nonpareils. + + +BLACK CAKE, OR PLUM CAKE. + + One pound of flour sifted. + One pound of fresh butter. + One pound of powdered white sugar. + Twelve eggs. + Two pounds of the best raisins. + Two pounds of currants. + Two table-spoonfuls of mixed spice, mace and cinnamon. + Two nutmegs powdered. + A large glass of wine \ + A large glass of brandy }mixed together. + Half a glass of rose-water / + A pound of citron. + +Pick the currants very clean, and wash them, draining them through +a colander. Wipe them in a towel. Spread them out on a large dish, +and set them near the fire, or in the hot sun, to dry, placing the +dish in a slanting position. Having stoned the raisins, cut them +in half, and, when all are done, sprinkle them well with sifted +flour, to prevent their sinking to the bottom of the cake. When +the currants are dry, sprinkle them also with flour. + +Pound the spice, allowing twice as much cinnamon as mace. Sift it, +and mix the mace, nutmeg, cinnamon together. Mix also the liquor +and rose-water in a tumbler or cup. Cut the citron in slips. Sift +the flour into a broad dish. Sift the sugar into a deep earthen +pan, and cut the butter into it. Warm it near the fire, if the +weather is too cold for it to mix easily. Stir the butter and +sugar to a cream. + +Beat the eggs as light as possible. Stir them into the butter and +sugar, alternately with the flour. Stir very hard. Add gradually +the spice and liquor. Stir the raisins and currants alternately +into the mixture, taking care that they are well floured. Stir the +whole as hard as possible, for ten minutes after the ingredients +are in. + +Cover the bottom and sides of a large tin or earthen pan, with +sheets of white paper well buttered, and put into it some of the +mixture. Then spread on it some of the citron, which must not be +cut too small. Next put a layer of the mixture, and then a layer +of citron, and so on till it is all in, having a layer of the +mixture at the top. + +This cake is always best baked in a baker's oven, and will require +four or five hours, in proportion to its thickness. [Footnote: +After this cake is done, it will be the better for withdrawing the +fire (if baked in an iron oven) and letting it stay in the oven +all night, or till it gets quite cold.] Ice it the next day. + + +SPONGE CAKE. + + Twelve eggs. + Ten ounces of sifted flour, dried near the fire. + A pound of loaf sugar, powdered and sifted. + Twelve drops of essence of lemon. + A grated nutmeg. + A tea-spoonful of powdered cinnamon and mace, mixed. + +Beat the eggs as light as possible. Eggs for sponge or almond +cakes require more beating than for any other purpose. Beat the +sugar, by degrees, into the eggs. Beat very hard, and continue to +beat some time after the sugar is all in. + +No sort of sugar but loaf will make light sponge-cake. Stir in, +gradually, the spice and essence of lemon. Then, by degrees, put +in the flour, a little at a time, stirring round the mixture very +slowly with a knife. If the flour is stirred in too hard, the cake +will be tough. It must be done lightly and gently, so that the top +of the mixture will be covered with bubbles. As soon as the flour +is all in, begin to bake it, as setting will injure it. + +Put it in small tins, well buttered, or in one large tin pan. The +thinner the pans, the better for sponge-cake. Fill the small tins +about half full. Grate loaf-sugar over the top of each, before you +set them in the oven. + +Sponge-cake requires a very quick oven, particularly at the +bottom. It should be baked as fast as possible, or it will be +tough and heavy, however light it may have been before it went +into the oven. It is of all cakes the most liable to be spoiled in +baking. When taken out of the tins, the cakes should be spread on +a sieve to cool. If baked in one large cake, it should be iced. + +A large cake of twelve eggs, should be baked at least an hour in a +quick oven. + +For small cakes, ten minutes is generally sufficient. If they get +very much out of shape in baking, it is a sign that the oven is +too slow. + +Some think that sponge-cakes and almond cakes are lighter, when +the yolks and whites of the eggs are beaten in separate pans, and +mixed gently together before the sugar is beaten into them. + +If done separately from the yolks, the whites should be beaten +till they stand alone. + + +ALMOND CAKE + + Two ounces of blanched bitter almonds, pounded very fine. + Seven ounces of flour, sifted and dried. + Ten eggs. + One pound of loaf sugar, powdered and sifted. + Two table-spoonfuls of rose-water. + +Take two ounces of shelled bitter almonds or peach-kernels. Scald +them in hot water, and as you peel them, throw them into a bowl of +cold water, then wipe them dry, and pound them one by one in a +mortar, till they are quite fine and smooth. + +Break ten eggs, putting the yolks in one pan and the whites in +another. Beat them separately as light as possible, the whites +first, and then the yolks. + +Add the sugar, gradually, to the yolks, beating it in very hard. +Then by degrees, Beat in the almonds, and then add the rose-water. + +Stir-half the whites of the eggs into the yolks and sugar. Divide +the flour into two equal parts, and stir in one half, slowly and +lightly, till it bubbles on the top. Then the other half of the +white of egg, and then the remainder of the flour very lightly. + +Butter a large square tin pan, or one made of paste-board which +will be better. Put in the mixture, and set immediately in a quick +oven, which must be rather hotter at the bottom than at the top. +Bake it according to the thickness. If you allow the oven to get +slack, the cake will be spoiled. + +Make an icing with the whites of three eggs, twenty-four +tea-spoonfuls of loaf-sugar, and eight drops of essence of lemon. + +When the cake is cool, mark it in small squares with a knife. +Cover it with icing, and ornament it while wet, with nonpareils +dropped on in borders, round each square of the cake. When the +icing is dry, cut the cake in squares, cutting through the icing +very carefully with a penknife. Or you may cat it in squares +first, and then ice and ornament each square separately. + + +FRENCH ALMOND CAKE. + + Six ounces of shelled sweet almonds. + Three ounces of shelled bitter almonds, or peach-kernels. + Three ounces of sifted flour, dried near the fire. + Fourteen eggs. + One pound of powdered loaf-sugar. + Twelve drops of essence of lemon. + +Blanch the almonds, by scalding them in hot water. Put them in a +bowl of cold water, and wipe them dry, when you take them out. +Pound them, one at a time, in a mortar, till they are perfectly +smooth. Mix the sweet and bitter almonds together. Prepare them, +if possible the day before the cake is made. [Footnote: While +pounding the almonds, pour in occasionally a little rose-water. It +makes them much lighter.] + +Put the whites and yolks of the eggs, into separate pans. Beat the +whites till they stand alone, and then the yolks till they are +very thick. + +Put the sugar, gradually, to the yolks, beating it in very hard. +Add, by degrees, the almonds, still beating very hard. Then put in +the essence of lemon. Next, beat in, gradually, the whites of the +eggs, continuing to beat for some time after they are all in. +Lastly, stir in the flour, as slowly and lightly, as possible. + +Butter a large tin mould or pan. Put the cake in and bake it in a +very quick oven, an hour or more according to its thickness. + +The oven must on no account be hotter at the top, than at the +bottom. + +When done, set it on a sieve to cool. + +Ice it, and ornament it with nonpareils. + +These almond cakes are generally baked in a turban-shaped mould, +and the nonpareils put on, in spots or sprigs. + +A pound of almonds in the shells (if the shells are soft and +thin,) will generally yield half a pound when shelled. Hard, +thick-shelled almonds, seldom yield much more than a quarter of a +pound, and should therefore never be bought for cakes or puddings. + +Bitter almonds and peach-kernels can always be purchased with the +shells off. + +Families should always save their peach-kernels, as they can be +used in cakes, puddings and custards. + + +MACCAROONS. + + Half a pound of shelled sweet almonds. + A quarter of a pound of shelled bitter almonds. + The whites of three eggs. + Twenty-four large tea-spoonfuls of powdered loaf-sugar. + A tea-spoonful of rose-water. + A large tea-spoonful of mixed spice, nutmeg, mace and cinnamon. + +Blanch and pound your almonds, beat them very smooth, and mix the +sweet and bitter together; do them, if you can, the day before you +make the maccaroons. Pound and sift your spice. Beat the whites of +three eggs till they stand alone; add to them, very gradually, the +powdered sugar, a spoonful at a time, beat it in very hard, and +put in, by degrees, the rose-water and spice. Then stir in, +gradually, the almonds. The mixture must be like a soft dough; if +too thick, it will be heavy; if too thin, it will run out of +shape. If you find your almonds not sufficient, prepare a few +more, and stir them in. When it is all well mixed and stirred, put +some flour in the palm of your hand, and taking up a lump of the +mixture with a knife, roll it on your hand with the flour into a +small round ball; have ready an iron or tin pan, buttered, and lay +the maccaroons in it, as you make them up. Place them about two +inches apart, in case of their spreading. Bake them about eight or +ten minutes in a moderate oven; they should be baked of a pale +brown colour. If too much baked, they will lose their flavour; if +too little, they will be heavy. They should rise high in the +middle, and crack on the surface. You may, if you choose, put a +larger proportion of spice. [Footnote: Cocoa-nut cakes may be made +in a similar manner, substituting for the pounded almonds half a +pound of finely-grated cocoa-nut. They mast be made into small +round balls with a little flour laid on the palm of the hand, and +baked a few minutes. They are very fine.] + + +APEES. + + A pound of flour, sifted. + Half a pound of butter. + Half a glass of wine, and a table-spoon of rose-water mixed. + Half a pound of powdered white sugar. + A nutmeg, grated. + A tea-spoonful of beaten cinnamon and mace. + Three table-spoonfuls of carraway seeds. + +Sift the flour into a broad pan, and cut up the butter in it. Add +the carraways, sugar, and spice, and pour in the liquor by +degrees, mixing it well with a knife; add enough of cold water to +make it a stiff dough. Spread some flour on your pasteboard, take +out the dough, and knead it very well with your hands. Cut it into +small pieces, and knead each separately, then put them all +together, and knead the whole in one lump. Roll it out in a sheet +about a quarter of an inch thick. Cut it out in round cakes, with +the edge of a tumbler, or a tin of that size. Butter an iron pan, +and lay the cakes in it, not too close together. Bake them a few +minutes in a moderate oven, till they are very slightly coloured, +but not brown. If too much baked, they will entirely lose their +flavour. Do not roll them out too thin. + + +JUMBLES. + + Three eggs. + Half a pound of flour, sifted. + Half a pound of butter. + Half a pound of powdered loaf-sugar. + A table-spoonful of rose-water. + A nutmeg grated. + A tea-spoonful of mixed mace and cinnamon. + +Stir the sugar and butter to a cream. Beat the eggs very light. +Throw them, all at once, into the pan of flour. Put in, at once, +the butter and sugar, and then add the spice and rose-water. If +you have no rose-water, substitute six or seven drops of strong +essence of lemon, or more if the essence is weak. Stir the whole +very hard, with a knife. + +Spread some flour on your paste-board, and flour your hands well. +Take up with your knife, a portion of the dough, and lay it on the +board. Roll it lightly with your hands, into long shin rolls, +which must be cut into equal lengths, curled up into rings, and +laid gently into an iron or tin pan, buttered, not too close to +each other, as they spread in baking. Bake them in a quick oven +about five minutes, and grate loaf-sugar over them when cool. + + +KISSES. + + One pound of the best loaf sugar, powdered and sifted. + The whites of four eggs. + Twelve drops of essence of lemon. + A tea-cup of currant jelly. + +Beat the whites of four eggs till they stand alone. Then heat in, +gradually, the sugar, a tea-spoonful at a time. Add the essence of +lemon, and beat the whole very hard. + +Lay a wet sheet of paper on the bottom of a square tin pan. Drop +on it, at equal distances, a small tea-spoonful of stiff currant +jelly. [Footnote: It is better to put a little of the beaten white +of egg and sugar at first under the currant jelly.] With a large +spoon, pile some of the beaten white of egg and sugar, on each +lump of jelly, so as to cover it entirely. Drop on the mixture as +evenly as possible, so as to make the kisses of a round smooth +shape. + +Set them in a cool open, and as soon as they are coloured, they +are done. Then take them out and place them two bottoms together. +Lay them lightly on sieve, and dry them in a cool oven, till the +two bottoms stick fast together, so as to form one ball or oval. + + +SPANISH BUNS. + + Four eggs. + Three quarters of a pound of flour, sifted. + Half a pound of powdered white sugar. + Two wine-glasses and a half of rich milk. + Six ounces of fresh butter. + A wine-glass and a half of the best yeast. + A table-spoonful of rose-water. + A grated nutmeg. + A large tea-spoonful of powdered mace and cinnamon. + +Sift half a pound of flour into a broad pan, and sift a quarter of +a pound, separately, into a deep plate, and set it aside. Put the +milk into a soup-plate, cut up the butter, and set it on the stove +or near the fire to warm, but do not let it get too hot. When the +butter is very soft, stir it all through the milk with a knife, +and set it away to cool. Beat the eggs very light, and mix the +milk and butter with them, all at once; then pour all into the pan +of flour. Put in the spice, and the rose-water, or if you prefer +it, eight drops of essence of lemon. Add the yeast, of which an +increased quantity will be necessary, if it is not very strong and +fresh. Stir the whole very hard, with a knife. Add the sugar +gradually. If the sugar is not stirred in slowly, a little at a +time, the buns will be heavy. Then, by degrees, sprinkle in the +renaming quarter of a pound of flour. Stir all well together; +butter a square iron pan, and put in the mixture. Cover it with a +cloth, and set it near the fire to rise. It will probably not be +light in less than five hours. When it is risen very high, and is +covered with bubbles, bake it in a moderate oven, about a quarter +of an hour or more in proportion to its thickness. + +When it is quite cool, cut it in squares, and grate loaf-sugar +over them. This quantity will make twelve or fifteen buns. + +They are best the day they are baked. + +You may, if you choose, bake them separately, in small square +tins, adding to the baiter half a pound of currants or chopped +raisins, well floured, and stirred in at the last. + +In making buns, stir the yeast well before you put it in, having +first poured off the beer or thin part from the top. If your yeast +is not good, do not attempt to make buns with it, as they will +never be light. + +Buns may be made in a plainer way, with the following ingredients, +mixed in the above manner. + + + Half a pound of flour, sifted into a pan. + A quarter of a pound of flour, sifted in a plate, and set aside to + sprinkle in at the last. + Three eggs, well beaten. + A quarter of a pound of powdered sugar. + Three wine-glasses of milk. + A wine-glass and a half of the best yeast. + A quarter of a pound of butter, cut up, and warmed in the milk. + + +RUSK. + + A quarter of a pound of powdered sugar. + A quarter of a pound of fresh butter. + One pound of flour sifted. + One egg. + Three wine-glasses of milk. + A wine-glass and a half of the best yeast. + A table-spoonful of rose-water. + A tea-spoonful of powdered cinnamon. + +Sift your flour into a pan. Cut up the butter in the milk, and +warm them a little, so as to soften the butter, but not to melt it +entirely. Beat your egg; pour the milk and butter into your pan of +flour, then the egg, then the rose-water and spice, and lastly the +yeast. Stir all well together with a knife. + +Spread some flour on your paste-board: lay the dough on it, and +knead it well. Then divide it into small pieces of an equal size, +and knead each piece into a little thick round cake. Butter an +iron pan, lay the cakes in it, and set them in a warm place to +rise. Prick the tops with a fork. When they are quite light, bake +them in a moderate oven. + + +INDIAN POUND CAKE. + + Eight eggs. + One pint of powdered sugar. + One pint of Indian meal, sifted, and half a pint of wheat-flour. + Half a pound of butter. + One nutmeg, grated,--and a tea-spoonful of cinnamon. + Half a glass of mixed wine and brandy. + +Stir the butter and sugar to a cream. Beat the eggs very light. +Stir the meal and eggs, alternately, into the butter and sugar. +Add the spice and liquor. Stir all well. Butter a tin pan, put in +the mixture, and bake it in a moderate oven. + +This cake should be eaten while fresh. + + +CUP CAKE. + + Five eggs. + Two large tea-cups full of molasses. + The same of brown sugar rolled fine. + The same of fresh butter. + One cup of rich milk. + Five cups of flour sifted. + Half a cup of powdered allspice and cloves. + Half a cup of ginger. + +Cut up the butter in the milk, and warm them slightly. Warm also +the molasses, and stir it into the milk and butter: then stir in, +gradually, the sugar, and set it away to get cool. + +Beat the eggs very light, and stir them into the mixture +alternately with the flour. Add the ginger and other spice, and +stir the whole very hard. + +Butter small tins, nearly fill them with the mixture, and bake the +cakes in a moderate oven. + + + +LOAF CAKE. + + Two pounds of sifted flour, setting aside half a pound to + sprinkle in at the last. + One pound of fresh butter. + One pound of powdered sugar. + Four eggs. + One pound of raisins, stoned, and cut in half. + One pound of currants, washed and dried. + Half a pint of milk. + Half a glass of wine. + Half a glass of brandy. + A tablespoon of mixed spice, mace, nutmeg, and cinnamon. + Half a pint of the best brewer's yeast; or more, if the + yeast is not very strong. + +Cut up the butter in the milk, and warm it till the butter is +quite soft; then stir it together, and set it away to cool. It +must not be made too warm. After you have beaten the eggs, mix +them with the butter and milk, and stir the whole into the pan of +flour. Add the spice and liquor, and stir in the sugar gradually. +Having poured off the thin part from the top, stir the yeast, and +pour it into the mixture. Then sprinkle in the remainder of the +flour. + +Have ready the fruit, which must be well floured, stir it +gradually into the mixture. Butter a large tin pan, and put the +cake into it. Cover it, and set in a warm place for five or six +hours to rise. When quite light, bake it in a moderate oven. + + +SUGAR BISCUITS. + + Three pounds of flour, sifted. + One pound of butter. + A pound and a half of powdered sugar. + Half a pint of milk. + Two table-spoonfuls of brandy. + A small tea-spoonful of pearl-ash dissolved in water. + Four table-spoonfuls of carraway seeds. + +Cut the butter into the flour. Add the sugar and carraway seeds. +Pour in the brandy, and then the milk. Lastly, put in the +pearl-ash. Stir all well with a knife, and mix it thoroughly, till +it becomes a lump of dough. + +Flour your paste-board, and lay the dough on it. Knead it very +well. Divide it into eight or ten pieces, and knead each piece +separately. Then put them all together, and knead them very well +in one lump. + +Cut the dough in half, and roll it out into sheets, about half an +inch thick. Beat the sheets of dough very hard, on both sides, +with the rolling-pin. Cut them out into round cakes with the edge +of a tumbler. Butter iron pans, and lay the cakes in them. Bake +them a very pale brown. If done too much, they will lose their +taste. + +These cakes kept in a stone jar, closely covered from the air, +will continue perfectly good for several months. + + +MILK BISCUITS. + + Two pounds of flour, sifted. + Half a pound of butter. + Two eggs. + Six wine-glasses of milk. + Two wine-glasses of the best brewer's yeast, or three + of good home-made yeast. + +Cut the butter into the milk, and warm it slightly on the top of +the stove, or near the fire. Sift the flour into a pan, and pour +the milk and butter into it. Beat the eggs, and pour them in also. +Lastly the yeast. Mix all well together with a knife. + +Flour your paste-board, put the lump of dough on it, and knead it +very hard. Then cut the dough in small pieces, and knead them into +round balls. Stick the tops of them with a fork. + +Lay them in buttered pans and set them to rise. They will probably +be light in an hour. When they are quite light, put them in a +moderate oven and bake them. + +They are best when quite fresh. + + +BUTTER BISCUITS. + + Half a pound of butter. + Two pounds of flour, sifted + Half a pint of milk, or cold water. + A salt-spoonful of salt. + +Cut up the butter in the flour, and put the salt to it. Wet it to +a stiff dough with the milk or water. Mix it well with a knife. + +Throw some flour on the paste-board, take the dough out of the +pan, and knead it very well. + +Roll it out into a large thick sheet, and beat it very hard on +both sides with the rolling-pin. Beat it a long time. + +Cut it out with a tin, or cup, into small round thick cakes. Beat +each cake on both sides, with the rolling-pin. Prick them, with a +fork. Put them in buttered pans, and bake them of a light brown in +a slow oven. + + +GINGERBREAD NUTS + + Two pounds of flour, sifted. + One pound of fresh butter. + One quart of sugar-house molasses. + Two ounces of ginger, or more, if it is not very strong. + Twelve dozen grains of allspice, powdered and sifted + Six dozen cloves, powdered and sifted. + Half an ounce of cinnamon, powdered and sifted. + A half tea-spoonful of pearl-ash or salaeratus, dissolved in a + little vinegar. + +Cut up the butter in the flour, and mix it with the ginger and +other spice. Wet the whole with the molasses, and stir all well +together with a knife. Then add the dissolved pearl-ash or +salaeratus. + +Throw some flour on your paste-board, take the dough (a large +handful at a time) and knead it in separate cakes. Then put all +together, and knead It very hard for a long time, in one large +lump. Cut the lump in half, roll it out in two even sheets, about +half an inch thick, and cut it out in little cakes, with a very +small tin, about the size of a cent. Lay them in buttered pans, +and bake them in a moderate oven, taking care they do not scorch, +as gingerbread is more liable to burn than any other cake, + +You may, if you choose, shape the gingerbread nuts, by putting +flour in your hand, taking a very small piece of the dough, and +rolling it into a little round ball. + + +COMMON GINGERBREAD. + + A pint of molasses. + One pound of fresh butter. + Two pounds and a half of flour, sifted. + A pint of milk, + A small tea-spoonful of pearl-ash, or less if it is strong. + A tea-cup full of ginger. + +Cut the butter into the flour. Add the ginger. Having dissolved +the pearl-ash in a little vinegar, stir it with the milk and +molasses alternately into the other ingredients. Stir it very hard +for a long lime, till it is quite light. + +Put some flour on your paste-board, take out small portions of the +dough, and make it with your hand into long rolls. Then curl up +the rolls into round cakes, or twist two rolls together, or lay +them in straight lengths or sticks side by side, and touching each +other. Put them carefully in buttered pans, and bake them in a +moderate oven, not hot enough to burn them. If they should get +scorched, scrape off with a knife, or grater, all the burnt parts, +before you put the cakes away. + +You can, if you choose, cut out the dough with tins, in the shape +of hearts, circles, ovals, &c. or you may bake it all in one, and +cut it in squares when cold. + +If the mixture appears to be too thin, add, gradually, a little +more sifted flour. + + +LAFAYETTE GINGERBREAD + + Five eggs. + Half a pound of brown sugar. + Half a pound of fresh butter. + A pint of sugar-house molasses + A pound and a half of flour. + Four table-spoonfuls of ginger. + Two large sticks of cinnamon, powered and sifted. + Three dozen grains of allspice, powdered and sifted. + Three dozen of cloves, powdered and sifted. + The juice and grated peel of two large lemons. + A little pearl-ash or salaeratus. + +Stir the butter and sugar to a cream. Beat the eggs very well. +Pour the molasses, at once, into the butter and sugar. Add the +ginger and other spice, and stir all well together. + +Put in the egg and flour alternately, stirring all the time. Stir +the whole very hard, and put in the lemon at the last. When the +whole is mixed, stir it till very light. + +Butter an earthen pan, or a thick tin or iron one, and put the +gingerbread in it. Bake it in a moderate oven, an hour or more, +according to its thickness. Take care that it do not burn. + +Or you may bake it in small cakes, or little tins. + +Its lightness will be much improved by a small tea-spoonful of +pearl-ash dissolved in a tea-spoonful of vinegar, and stirred +lightly in at the last. [Footnote: If the pearl-ash is strong, +half a tea-spoonful will be sufficient, or less even will do. It +is better stir the pearl-ash in, a little at a time, and you can +tell by the taste of the mixture, when there is enough.] Too much +pearl-ash, will give it an unpleasant taste. + +If you use pearl-ash, you must omit the lemon, as its taste will +be entirely destroyed by the pearl-ash. You may substitute for the +lemon, some raisins and currants, well floured to prevent their +sinking. + +This is the finest of all gingerbread, but should not be kept +long, as in a few days it becomes very hard and stale. + + +A DOVER CAKE. + + Half a pint of milk. + A half tea-spoonful of pearl-ash, dissolved in a little vinegar. + One pound of sifted flour. + One pound of powdered white sugar. + Half a pound of butter. + Six eggs. + One glass of brandy. + Half a glass of rose-water. + One grated nutmeg. + A tea-spoonful of powdered cinnamon. + +Dissolve the pearl-ash in vinegar. Stir the sugar and butter to a +cream, and add to it gradually, the spice and liquor. Beat the +eggs very light, and stir them into the butter and sugar, +alternately, with the flour. Add, gradually, the milk, and stir +the whole very hard. + +Butter a large tin pan, and put in the mixture. Bake it two hours +or more, in a moderate oven. If not thick, an hour or an hour and +a half will be sufficient. + +Wrap it in a thick cloth, and keep it from the air, and it will +continue moist and fresh for two weeks. The pearl-ash will give it +a dark colour. + +It will be much improved by a pound of raisins, stoned and cut in +half, and a pound of currants, well washed and dried. + +Flour the fruit well, and stir it in at the last. + + +CRULLERS. + + Half a pound of butter. + Three quarters of a pound of powdered white sugar. + Six eggs, or seven if they are small. + Two pounds of flour, sifted. + A grated nutmeg. + A tea-spoonful of powdered cinnamon. + A table-spoonful of rose-water. + +Cut the butter into the flour, add the sugar and spice, and mix +them well together. + +Beat the eggs and pour them into the pan of flour, &c. Add the +rose water, and mix the whole into a dough. If the eggs and +rose-water are not found sufficient to wet it, add a very little +cold water. Mix the dough very well with a knife. + +Spread some flour on your paste-board, take the dough out of the +pan, and knead it very well. Cut it into small pieces, and knead +each separately. Put all the pieces together, and knead the whole +in one lump. Roll it out into a large square sheet, about half an +inch thick. Take a jagging-iron, or, If you have not one, a sharp +knife; run it along the sheet, and cut the dough into long narrow +slips. Twist them up in various forms. Have ready an iron pan with +melted lard. Lay the crullers lightly in it, and fry them of a +light brown, turning them with a knife and fork, so as not to +break them, and taking care that both sides are equally done. + +When sufficiently fried, spread them on a large dish to cool, and +grate loaf-sugar over them. + +Crullers may be made in a plainer way, with the best brown sugar, +(rolled very fine.) and without spice or rose-water. + +They can be fried, or rather boiled, in a deep iron pot. They +should be done in a large quantity of lard, and taken out with a +skimmer that has holes in it, and held on the skimmer till the +lard drains from them. If for family use, they can be made an inch +thick. + + +DOUGH-NUTS. + + Three pounds of sifted flour. + A pound of powdered sugar. + Three quarters of a pound of butter. + Four eggs. + Half a large tea-cup full of best brewer's yeast. + A pint and a half of milk. + A tea-spoonful of powdered cinnamon. + A grated nutmeg. + A table-spoonful of rose-water. + +Cut up the butter in the flour. Add the sugar, spice, and +rose-water. Beat the eggs very light, and pour them into the +mixture. Add the yeast, (half a tea-cup or two wine-glasses full,) +and then stir in the milk by degrees, so as to make it a soft +dough. Cover it, and set it to rise. + +When quite light, cut it in diamonds with a jagging-iron or a +sharp knife, and fry them in lard. Grate loaf sugar over them when +done. + + +WAFFLES. + + Six eggs. + A pint of milk. + A quarter of a pound of butter. + A quarter of a pound of powdered white sugar. + A pound and a half of flour, sifted. + A tea-spoonful of powdered cinnamon. + +Warm the milk slightly. Cut up the butter in it and stir it a +little. Beat the eggs well, and pour them into the butter and +milk. Sprinkle in half the flour, gradually. Stir in the sugar, by +degrees, and add the spice. Stir in, gradually, the remainder of +the flour, so that it becomes a thick batter. Heat your waffle-iron; +then grease it well, and pour in some of the butter. Shut the +iron tight, and bake the waffle on both sides, by turning the iron. + +As the waffles are baked, spread them out separately on a clean +napkin. When enough are done for a plate-full, lay them on a plate +in two piles, buttering them, and sprinkling each with beaten +cinnamon. + + +SOFT MUFFINS. + + Five eggs. + A quart of milk. + Two ounces of butter. + A tea-spoonful of salt. + Two large table-spoonfuls of brewer's yeast or four made of + home-made yeast. + Enough of sifted flour to make a stiff batter. + +Warm the milk and butter together, and add to them the salt. Beat +the eggs very light and stir them into the milk and butter. Then +stir in the yeast, and lastly, sufficient flour to make a thick +batter. + +Cover the mixture, and set it to rise, in a warm place, about +three hours. + +When it is quite light, grease your baking-iron, and your muffin +rings. Set the rings on the iron, and pour the batter into them. +Bake them a light brown. When you split them to put on the butter, +do not cut them with a knife, but pull them open With your hands. +Cutting them while hot will make them heavy. + + +INDIAN BATTER CAKES. + + A quart of sifted indian meal. \ + A handful of wheat flour sifted. }mixed. + Three eggs, well beaten. / + Two table-spoonfuls of fresh brewer's yeast, or four of home-made + yeast. + A tea-spoonful of salt. + A quart of milk. + +Make the milk quite warm, and then put into it the yeast and salt, +stirring them well. Beat the eggs, and stir them into the mixture. +Then, gradually stir in the flour and indian meal. + +Cover the batter, and set it to rise four or five hours. Or if the +weather is cold, and you want the cakes for breakfast, you may mix +the batter late the night before. + +Should you find it sour in the morning, dissolve a small +tea-spoonful of pearl-ash in as much water as will cover it, and +stir it into the batter, letting it set afterwards at least half +an hour. This will take off the acid. + +Grease your baking-iron, and pour on it a ladle-full of the +batter. When brown on one side, turn the cake on the other. + [Footnote: Indian batter cakes may be made in a plain and +expeditious way, by putting three pints of cold water or cold milk +into a pan, and gradually sifting into it (stirring all the time) +a quart of indian meal mixed with half a pint of wheat-flour, and +a small spoonful of salt. Stir it very hard, and it may be baked +immediately, as it is not necessary to set it to rise.] + + +FLANNEL CAKES OR CRUMPETS. + + Two pounds of flour, sifted. + Four eggs. + Three table-spoonfuls of the best brewer's yeast, or four and a + half of home-made yeast. + A pint of milk. + +Mix a tea-spoonful of salt with the flour, and set the pan before +the fire. Then warm the milk, and stir into it the flour so as to +make a stiff batter. Beat the eggs very light, and stir them into +the yeast. Add the eggs and yeast to the batter, and beat all well +together. If it is too stiff, add a little more warm milk. + +Cover the pan closely and set it to rise near the fire. Bake it, +when quite light. + +Have your baking-iron hot. Grease it, and pour on a ladle-full of +batter. Let it bake slowly, and when done on one side, turn it on +the other. + +Butter the cakes, cut them across, and send them to table hot. + + +ROLLS. + + Three pints of flour, sifted. + Two tea-spoonfuls of salt. + Four table-spoonfuls of the best brewer's yeast, or six of + home-made yeast. + Half a pint more of warm water, and a little more flour to mix in + before the kneading. + +Mix the salt with the flour, and make a deep hole in the middle. +Stir the warm water into the yeast, and pour it into the hole in +the flour. Stir it with a spoon just enough to make a thin batter, +and sprinkle some flour over the top. Cover the pan, and set it in +a warm place for several hours. + +When it is light, add half a pint more of lukewarm water; and make +its with a little more flour, into a dough. Knead it very well for +ten minutes. Then divide it into small pieces, and knead each +separately. Make them into round cakes or rolls. Cover them, and +set them to rise about an hour and a half. + +Bake them, and when done, let them remain in the oven, without the +lid, for about ten minutes. + + + + + +PART THE THIRD + +SWEETMEATS. + + +GENERAL DIRECTIONS. + +In preparing sugar for sweetmeats, let it be entirely dissolved, +before you put it on the fire. If you dissolve it in water, allow +about half a pint of water to a pound of sugar. + +If you boil the sugar before you add the fruit to it, it will be +improved in clearness by passing it through a flannel bag. Skim +off the brown scum, all the time it is boiling. + +If sweetmeats are boiled too long, they lose their flavour and +become of a dark colour. + +If boiled too short a time, they will not keep well. + +You may ascertain when jelly is done, by dropping a small spoonful +into a glass of water. + +If it spreads and mixes with the water, it requires more boiling. +If it sticks in a lump to the bottom, it is sufficiently done. +This trial must be made after the jelly is cold. + +Raspberry jelly requires more boiling than any other sort. Black +currant jelly less. + + +APPLE JELLY. + +Take the best pippin, or bell-flower apples. No others will make +good jelly. Pare, core, and quarter them. Lay them in a preserving +kettle, and put to them as much water only, as will cover them, +and as much lemon-peel as you choose. Boil them till they are +soft, but not till they break. Drain off the water through a +colander, and mash the apples with the hack of a spoon. Put them +into a jelly bag, set a deep dish or pan under it, and squeeze out +the juice. + +To every pint of juice, allow a pound of loaf-sugar, broken up, +and the juice of two lemons. Put the apple-juice, the sugar, and +the lemon-juice into the preserving kettle. Boil it twenty +minutes, skimming it well. Take it immediately from the kettle, +and pour it warm into your glasses, but not so hot as to break +them. When cold, cover each glass with white paper dipped in +brandy, and tie it down tight with another paper. Keep them in a +cool place. + +Quince Jelly is made in the same manner, but do not pare the +quinces. Quarter them only. + + +RED CURRANT JELLY. + +Wash your currants, drain them, and pick them from the stalks. +Mash them with the back of a spoon. Put them in a jelly-bag, and +squeeze it till all the juice is pressed out. + +To every pint of juice, allow a pound of the best loaf-sugar. Put +the juice and the sugar into your kettle, and boil them twenty +minutes, skimming all the while. Pour it warm into your glasses, +and when cold, tie it up with brandy paper. Jellies should never +be allowed to get cold in the kettle. If boiled too long, they +will lose their flavour, and become of a dark colour. + +Strawberry, raspberry, blackberry, and grape jelly may be made in +the same manner, and with the same proportion of loaf-sugar. + +Red currant jelly may also be made in a very simple manner, by +putting the currants whole into the kettle, with the sugar; +allowing a pound of sugar to a pound of currants. Boil them +together twenty minutes, skimming carefully. Then pour them into a +sieve, with a pan under it. Let them drain through the sieve into +the pan, pressing them down with the back of a spoon. + +Take the jelly, while warm, out of the pan, and put it into your +glasses. Tie it up with brandy paper when cold. + + +BLACK CURRANT JELLY. + +Pick the currants from the stalks, wash and drain them. Mash them +soft with a spoon, put them in a bag, and squeeze out the juice. +To each pint of juice, allow three quarters of a pound of +loaf-sugar, Put the juice and sugar into a preserving kettle, and +boil them about ten minutes, skimming them well. Take it +immediately out of the kettle. Put it warm into your glasses. Tie +it up with brandy paper. + +The juice of black currants is so very thick, that it requires +less sugar and less boiling than any other jelly. + + +GOOSEBERRY JELLY + +Cut the gooseberries in half, (they must be green) and put them in +a jar closely covered. Set the jar in an oven, or pot filled with +boiling water. Keep the water boiling round the jar till the +gooseberries are soft, take them out, mash them with a spoon, and +put them into a jelly bag to drain. When all the juice is squeezed +out, measure it, and to a pint of juice, allow a pound of +loaf-sugar. Put the juice and sugar into the preserving kettle, +and boil them twenty minutes, skimming carefully. Put the jelly +warm into your glasses. Tie them up with brandy paper. + +Cranberry jelly is made in the same manner. + + +GRAPE JELLY. + +Pick the grapes from the stems, wash and drain them. Mash them +with a spoon. Put them in the preserving kettle, and cover them +closely with a large plate. Boil them ten minutes. Then pour them +into your jelly bag, and squeeze out the juice. + +Allow a pint of juice to a pound of sugar. Put the sugar and juice +into your kettle, and boil them twenty minutes, skimming them +well. + +Fill your glasses while the jelly is warm, and tie them up with +brandy papers. + + +PEACH JELLY + +Wipe the wool off your peaches, (which should be free-stones and +not too ripe) and cut them in quarters, Crack the stones, and +break the kernels small. + +Put the peaches and the kernels into a covered jar, set them in +boiling water, and let them boil till they are soft. + +Strain them through a jelly-bag, till all the juice is squeezed +out. Allow a pound of loaf-sugar to a pint of juice. Put the sugar +and juice into a preserving kettle, and boil them twenty minutes, +skimming carefully. + +Put the jelly warm into your glasses, and when cold, tie them up +with brandy paper. + +Plum, and green-gage jelly may be made in the same manner, with +the kernels, which greatly improve the flavour. + + +PRESERVED QUINCES + +Pare and core your quinces, carefully taking out the parts that +are knotty and defective. Cut them into quarters, or into round +slices. Put them into a preserving kettle and cover them with the +parings and a very little water. Lay a large plate over them to +keep in the steam, and boil them till they are tender. + +Take out the quinces, and strain the liquor through a bag. To +every pint of liquor, allow a pound of loaf-sugar. Boil the juice +and sugar together, about ten minutes, skimming it well. Then put +in the quinces, and boil them gently twenty minutes. When the +sugar seems to have completely penetrated them, take them out, put +them in a glass jar, and pour the juice over them warm. Tie them +up, when cold, with brandy paper. + +In preserving fruit that is boiled first without the sugar, it is +generally better (after the first boiling) to let it stand till +next day before you put the sugar to it. + + +PRESERVED PIPPINS. + +Pare and core some of the largest and finest pippins. Put them in +your preserving kettle, [Footnote: The use of brass or bell-metal +kettles is now most entirely superseded by the enamelled kettles +of iron lined with china, called preserving kettles; brass and +bell-metal having always been objectionable on account of the +verdigris which collects in them.] with some lemon-peel, and all +the apple-parings. Add a very little water, and cover them +closely. Boil them till they are tender, taking care they do not +burn. Take out the apples, and spread them on a large dish to +cool. Poor the liquor into a bag, and strain it well. Put it into +your kettle with a pound of loaf-sugar to each pint of juice, and +add lemon juice to your taste. Boil it five minutes, skimming it +well. Then put in the whole apples, and boil them slowly half an +hour, or till they are quite soft and clear. Put them with the +juice, into your jars, and when quite cold, tie them up with +brandy paper. + +Preserved apples are only intended for present use, as they will +not keep long. + +Pears may be done in the same way, either whole or cut in half. +They may be flavoured either with lemon or cinnamon, or both. The +pears for preserving should be green. + + +PRESERVED PEACHES. + +Take the largest and finest free-stone peaches, before they are +too ripe. Pare them, and cut them in halves or in quarters. Crack +the stones, and take out the kernels, and break them in pieces. +Put the peaches, with the parings and kernels, into your +preserving kettle, with a very little water. Boil them till they +are tender. Take out the peaches and spread them on a large dish +to cool. Strain the liquor through a bag or sieve. Next day, +measure the juice, and to each pint allow a pound of loaf-sugar. +Put the juice and sugar into the kettle with the peaches, and boil +them slowly half an hour, or till they are quite soft, skimming +all the time. Take the peaches out, put them into your jars, and +pour the warm liquor over them. When cold, tie them up with brandy +paper. + +If boiled too long, they will look dull, and be of a dark colour. +[Footnote: To preserve peaches whole, pare them and thrust out the +stones with a skewer. Then proceed as above, only blanch the +kernels and keep them whole. When the peaches are done, stick a +kernel into the hole of every peach, before you put them into the +jars. Large fruit will keep best in broad shallow stone pots.] + +If you do not wish the juice to be very thick, do not put it on to +boil with the sugar, but first boil the sugar alone, with only as +much water as will dissolve it, and skim it well. Let the sugar, +in all cases, be entirely melted before it goes on the fire. +Having boiled the sugar and water, and skimmed it to a clear +syrup, then put in your juice and fruit together, and boil them +till completely penetrated with the sugar. + + +PRESERVED CRAB APPLES + +Wash your fruit. Cover the bottom of your preserving kettle with +grape leaves. Put in the apples. Hang them over the fire, with a +very little water, and cover them closely. Do not allow them to +boil, but let them simmer gently till they are yellow. Take them +out, and spread them on a large dish to cool. Pare and core them. +Put them again into the kettle, with fresh vine-leaves under and +over them, and a very little water. Hang them over the fire till +they are green. Do not let them boil. + +Take them out, weigh them, and allow a pound of loaf-sugar to a +pound of crab-apples. Put to the sugar just water enough to +dissolve it. When it is all melted, put it on the fire, and boil +and skim it. Then put in your fruit, and boil the apples till they +are quite clear and soft. Put them in jars, and pour the warm +liquor over them. When cold, tie them up with brandy paper. + + +PRESERVED PLUMS. + +Cut your plums in half, (they must not be quite ripe,) and take am +the stones. Weigh the plums and allow a pound of loaf-sugar to a +pound of fruit. + +Crack the stones, take out the kernels and break them in pieces. +Boil the plums and kernels very slowly for about fifteen minutes, +in as little water as possible. Then spread them on a large dish +to cool, and strain the liquor. + +Next day make your syrup. Melt the sugar in as little water as +will suffice to dissolve it, (about half a pint of water to a +pound of sugar) and boil it a few minutes, skimming it till quite +clear. Then put in your plums with the liquor, and boil them +fifteen minutes. Put them in jars, pour the juice over them warm, +and tie them up, when cold, with brandy paper. [Footnote: Plums +for common use, are very good done in molasses. Put your plums +into an earthen vessel that holds a gallon, having first slit each +plum with a knife. To three quarts of plums put a pint of +molasses. Cover them and set them on hot coals in the chimney +corner. Let them stew for twelve hours or more, occasionally +stirring them, and renewing the coals. Next day put them up in +jars. Done in this manner they will keep till the next spring.] + +Syrups may be improved in clearness, by adding to the dissolved +sugar and water, some white of egg very well beaten, allowing the +white of one egg to each pound of sugar. Boil it very hard, and +skim it well, that it may be quite clear before you put in your +fruit. + + +PRESERVED STRAWBERRIES. + +Weigh the strawberries after you have picked off the stems. To +each pound of fruit allow a pound of loaf-sugar, which must be +powdered. Strew half of the sugar over the strawberries, and let +them stand in a cold place two or three hours. Then put them in a +preserving kettle over a slow fire, and by degrees strew on the +rest of the sugar. Boil them fifteen or twenty minutes, and skim +them well. + +Put them in wide-mouthed bottles, and when cold, seal the corks. + +If you wish to do them whole, take them carefully out of the +syrup, (one at a time) while boiling. Spread them to cool on large +dishes, not letting the strawberries touch each other, and when +cool, return them to the syrup, and boil them a little longer. +Repeat this several times. + +Keep the bottles in dry sand, in a place that is cool and not +damp. + +Gooseberries, currants, raspberries, cherries and grapes may be +done in the same manner. The stones must be taken from the +cherries (which should be morellas, or the largest and best red +cherries;) and the seeds should be extracted from the grapes with +the sharp point of a penknife. Gooseberries, grapes, and cherries, +require longer boiling than strawberries, raspberries or currants. + + +PRESERVED CRANBERRIES + +Wash your cranberries, weigh them, and to each pound allow a pound +of loaf-sugar. Dissolve the sugar in a very little water, (about +half a pint of water to a pound of sugar) and set it on the fire +in a preserving kettle. Boil it nearly ten minutes, skimming it +well. Then put in your cranberries, and boil them slowly, till +they are quite soft, and of a fine colour. + +Put them warm into your jars or glasses, and tie them up with +brandy paper, when cold. + +All sorts of sweetmeats keep better in glasses, than in stone of +earthen jars. When opened for use, they should be tied up again +immediately, as exposure to the air spoils them. + +Common glass tumblers are very convenient for jellies, and +preserved small fruit. White jars are better than stone or +earthen, for large fruit. + + +PRESERVED PUMPKIN. + +Cut slices from a fine high-coloured pumpkin, and cut the slices +into chips about the thickness of a dollar. The chips should be of +an equal size, six inches in length and an inch broad. Weigh them +and allow to each pound of pumpkin chips, a pound of loaf-sugar. +Have ready a sufficient number of fine lemons, pare off the yellow +rind, and lay it aside. Cut the lemons in half, and squeeze the +juice into a bowl. Allow a gill of juice to each pound of pumpkin. + +Put the pumpkin into a broad pan laying the sugar among it. Pour +the lemon-juice over it, Cover the pan, and let the pumpkin chips, +sugar and lemon-juice, set all night. + +Early in the morning put the whole into a preserving pan, and boil +all together (skimming it well) till the pumpkin becomes clear and +crisp, but not till it breaks. It should have the appearance of +lemon-candy. You may if you choose, put some lemon-peel with it, +cut in very small pieces. + +Half an hour's boiling (or a little more) is generally sufficient. + +When it is done, take out the pumpkin, spread it On a large dish, +and strain the syrup through a bag. Put the pumpkin into your jars +or glasses, pour the syrup over it, and tie it up with brandy +paper. + +If properly done, this is a very fine sweetmeat. The taste of the +pumpkin will be lost in that of the lemon and sugar, and the syrup +is particularly pleasant. It is eaten without cream, like +preserved ginger. It may be laid on puff-paste shells, after they +are baked. + + +PRESERVED PINE-APPLE, + +Pare your pine-apples, and cut them in thick slices. Weigh the +slices and to each pound allow a pound of loaf-sugar. Dissolve the +sugar in a very small quantity of water, stir it, and set it over +the fire in a preserving-kettle. Boil it ten minutes, skimming it +well. Then put in it the pine-apple slices, and boil them till +they are clear and soft, but not till they break. About half an +hour (or perhaps less time) will suffice. Let them cool in a large +dish or pan, before you put them into your jars, which you must do +carefully, lest they break. Pour the syrup over them. Tie them up +with brandy paper. + + +RASPBERRY JAM. + +Allow a pound of sugar to a pound of fruit. Mash the raspberries +and put them with the sugar into your preserving kettle. Boll it +slowly for an hour skimming it well. Tie it up with brandy paper. + +All jams are made in the same manner. + + + + + +APPENDIX. + +MISCELLANEOUS RECEIPTS. + + +CONTENTS. + + A-la-mode Beef + Chicken Pudding + A boned Turkey + Collared Pork + Spiced Oysters + Stewed Oysters + Oyster Soup + Fried Oysters + Baked Oysters + Oyster Patties + Oyster Sauce + Pickled Oysters + Chicken Salad + Lobster Salad + Stewed Mushrooms + Peach Cordial + Cherry Bounce + Raspberry Cordial + Blackberry Cordial + Ginger Beer + Jelly Cake + Rice Cakes for Breakfast + Ground Rice Pudding + Tomata Ketchup + Yeast + + +A-LA-MODE BEEF + + A pound of fresh beef weighing from eighteen to twenty pounds. + A pound of the fat of bacon or corned pork. + The marrow from the bone of the beef, \ chopped together + A quarter of a pound of beef-suet, / + Two bundles of pot herbs, parsley, thyme, small onions, &c. + chopped fine. + Two large bunches of sweet marjoram,\sufficient when powdered to make + Two bunches of sweet basil, /make four table-spoonfuls of each. + Two large nutmegs, \ + Half an ounce of cloves } beaten to a powder. + Half an ounce of mace, / + One table-spoonful of salt. + One table-spoonful of pepper. + Two glasses of madeira wine. + +If your a-la-mode beef is to be eaten cold, prepare it three days +before it is wanted. + +Take out the bone. Fasten up the opening with skewers, and tie the +meat all round with tape. Rub it all over on both sides with salt. +A large round of beef will be more tender than a small one. + +Chop the marrow and suet together. Pound the spice. Chop the +pot-herbs very fine. Pick the sweet-marjoram and sweet-basil clean +from the stalks, and rub the leaves to a powder. You must have at +least four table-spoonfuls of each. Add the pepper and salt, and +mix well together all the ingredients that compose the seasoning. + +Cut the fat of the bacon or pork into pieces about a quarter of an +inch thick and two inches long. With a sharp knife make deep +incisions all over the round of beef and very near each other. Put +first a little of the seasoning into each hole, then a slip of the +bacon pressed down hard and covered with more seasoning. Pour a +little wine into each hole. + +When you have thus stuffed the upper side of the beef, turn it +over and stuff in the same manner the under side. If the round is +very large, you will require a larger quantity of seasoning. + +Put it in a deep baking dish, pour over it some wine, cover it, +and let it set till next morning. It will be much the better for +lying all night in the seasoning. + +Next day put a little water in the dish, set it in a covered oven, +and bake or stew it gently for twelve hours at least, or more if +it is a large round. It will be much improved by stewing it in +lard. Let it remain all night in the oven. + +If it is to be eaten hot at dinner, put it in to stew the evening +before, and let it cook till dinner-time next day. Stir some wine +and a beaten egg into the gravy. + +If brought to table cold, cover it all over with green parsley, +and stick a large bunch of something green in the centre. + +What is left will make an excellent hash the next day. + + +CHICKEN PUDDING + +Cut up a pair of young chickens, and season them with pepper and +salt and a little mace and nutmeg. Put them into a pot with two +large spoonfuls of butter, and water enough to cover them. Stew +them gently; and when about half cooked, take them out and set +them away to cool. Pour off the gravy, and reserve it to be served +up separately. + +In the mean time, make a batter as if for a pudding, of eight +table-spoonfuls of sifted flour stirred gradually into a quart of +milk, six eggs well beaten and added by degrees to the mixture, +and a very little salt. Put a layer of chicken in the bottom of a +deep dish, and pour over it some of the batter; then another layer +of chicken, and then some more batter; and so on till the dish is +full, having a cover of batter at the top. Bake it till it is +brown. Then break an egg into the gravy which you have set away, +give it a boil, and send it to table in a sauce-boat to eat with +the pudding. + + +A BONED TURKEY. + + A large turkey. + Three sixpenny loaves of stale bread. + One pound of fresh butter. + Four eggs. + One bunch of pot-herbs, parsley, thyme, and little onions. + Two bunches of sweet marjoram. + Two bunches of sweet basil. + Two nutmegs. \ + Half an ounce of cloves. } pounded fine. + A quarter of an ounce of mace. / + A table-spoonful of salt. + A table-spoonful of pepper. + +Skewers, tape, needle, and coarse thread will be wanted. + +Grate the bread, and put the crusts in water to soften. Then break +them up small into the pan of crumbled bread. Cut up a pound of +butter in the pan of bread. Rub the herbs to powder, and have two +table-spoonfuls of sweet-marjoram and two of sweet basil, or more +of each if the turkey is very large. Chop the pot-herbs, and pound +the spice. Then add the salt and pepper, and mix all the +ingredients well together. Beat slightly four eggs, and mix them +with the seasoning and bread crumbs. + +After the turkey is drawn, take a sharp knife and, beginning at +the wings, carefully separate the flesh from the bone, scraping it +down as you go; and avoid tearing or breaking the skin. Next, +loosen the flesh from the breast and back, and then from the +thighs. It requires great care and patience to do it nicely. When +all the flesh is thus loosened, take the turkey by the neck, give +it a pull, and the skeleton will come out entire from the flesh, +as easily as you draw your hand out of a glove. The flesh will +then be a shapeless mass. With a needle and thread mend or sew up +any holes that may be found in the skin. + +Take up a handful of the seasoning, squeeze it hard and proceed to +stuff the turkey with it, beginning at the wings, next to the +body, and then the thighs. + +If you stuff it properly, it will again assume its natural shape. +Stuff it very hard. When all the stuffing is in, sew up the +breast, and skewer the turkey into its proper form, so that it +will look as if it had not been boned. + +Tie it round with tape and bake it three hours or more. Make a +gravy of the giblets chopped, and enrich it with some wine and an +egg. + +If the turkey is to be eaten cold, drop spoonfuls of red currant +jelly all over it, and in the dish round it. + +A large fowl may be boned and stuffed in the same manner. + + +COLLARED PORK. + + A leg of fresh pork, not large. + Two table-spoonfuls of powdered sage. + Two table-spoonfuls of sweet marjoram, \ powdered. + One table-spoonful of sweet basil, / + A quarter of an ounce of mace, \ + Half an ounce of cloves, } powdered. + Two nutmegs, / + A bunch of pot-herbs, chopped small. + A sixpenny loaf of stale bread, grated. + Half a pound of butter, cut into the bread. + Two eggs. + A table-spoonful of salt. + A table-spoonful of black pepper. + +Grate the bread, and having softened the crust in water, mix it +with the crumbs. Prepare all the other ingredients, and mix them +well with the grated bread and egg, + +Take the bone out of a leg of pork, and rub the meat well on both +sides with salt. Spread the seasoning thick all over the meat. +Then roll it up very tightly and tie it round with tape. + +Put it into a deep dish with a little water, and bake it two +hours. If eaten hot, put an egg and some wine into the gravy. When +cold, cut it down into round slices. + + +SPICED OYSTERS. + + Two hundred large fresh oysters. + Four table-spoonfuls of strong vinegar. + A nutmeg, grated. + Three dozen of cloves, whole. + Eight blades of mace, whole. + Two tea-spoonfuls of salt if the oysters are fresh. + Two tea-spoonfuls of whole allspice. + As much cayenne pepper as will lie on the point of a knife. + +Put the oysters, with their liquor, into a large earthen pitcher. +Add to them the vinegar and all the other ingredients. Stir all +well together. Set them in the stove, or over a slow fire, keeping +them covered. Take them off the fire several times, and stir them +to the bottom. As soon as they boil completely they are +sufficiently done; if they boil too long they will be hard. + +Pour them directly out of the pitcher into a pan, and set them +away to cool. They must not be eaten till quite cold, or indeed +till next day. + +If you wish to keep them a week, put a smaller quantity of spice, +or they will taste too much of it by setting so long. Let them be +well covered. + +Oysters in the shell may be kept all winter by laying them in a +heap in the cellar, with the concave side upwards to hold in the +liquor. Sprinkle them every day with strong salt and water, and +then with Indian meal. Cover them with matting or an old carpet. + + +STEWED OYSTERS. + +Open the oysters and strain the liquor. Put to the liquor some +grated stale bread, and a little pepper and nutmeg, adding a glass +of white wine. Boil the liquor with these ingredients, and then +pour it scalding hot over the dish of raw oysters. This will cook +them sufficiently. + +Have ready some slices of buttered toast with the crust cut off. +When the oysters are done, dip the toast in the liquor, and lay +the pieces round the sides and in the bottom of a deep dish. Pour +the oysters and liquor upon the toast, and send them to table hot. + + +OYSTER SOUP + + Three pints of large fresh oysters. + Two table-spoonfuls of butter, rolled in flour. + A bunch of sweet herbs. + A saucer full of chopped celery. + A quart of rich milk. + Pepper to your taste. + +Take the liquor of three pints of oysters. Strain it, and set it +on the fire. Put into it, pepper to your taste, two table-spoonfuls +of butter rolled in flour, and a bunch of sweet marjoram and +other pot-herbs, with a saucer full of chopped celery. When it +boils, add a quart of rich milk-and as soon as it boils again, +take out the herbs, and put in the oysters just before you send +it to table. Boiling them in the soup will shrivel them and +destroy their taste. + + +FRIED OYSTERS + +For frying, choose the largest and finest oysters. Beat some yolks +of eggs and mix with them grated bread, and a small quantity of +beaten nutmeg and mace and a little salt. Having stirred this +batter well, dip your oysters into it, and fry them in lard, till +they are of a light brown colour. Take care not to do them too +much. Serve them up hot. + +For grated bread, some substitute crackers pounded to a powder, +and mixed with yolk of egg and spice. + + +BAKED OR SCOLLOPED OYSTERS. + +Grate a small loaf of stale-bread. Butter a deep dish well, and +cover the sides and bottom with bread crumbs. Put in half the +oysters with a little mace and pepper. Cover them with crumbs and +small bits of butter strewed over them. Then put in the remainder +of the oysters. Season them. Cover them as before with crumbs and +butter. If the oysters are fresh, pour in a little of the liquor. +If they are salt, substitute a little water. Bake them a very +short time. You may cook them in the small scolloped dishes made +for the purpose. + + +OYSTER PATTIES. + +Make some rich puff-paste, and bake it in very small tin patty +pans. When cool, turn them out upon a large dish. + +Stew some large fresh oysters with a few cloves, a little mace and +nutmeg, some yolk of egg boiled hard and grated, a little butter, +and as much of the oyster liquor as will cover them. When they +have stewed a little while, take them out of the pan, and set them +away to cool. When quite cold, lay two or three oysters in each +shell of puff-paste. + + +OYSTER-SAUCE. + +When your oysters are opened, take care of all the liquor, and +give them one boil in it. Then take the oysters out, and put to +the liquor three or four blades of mace. Add to it some melted +butter, and some thick cream or rich milk. Put in your oysters and +give them a boil. As soon as they come to a boil, take them of the +fire. + + +PICKLED OYSTERS. + + Four hundred large fresh oysters. + A pint of vinegar. + Eight spoonfuls of salt. + A pint of white wine. + Six table-spoonfuls of whole black pepper. + Eight blades of mace. + +Strain the liquor of the oysters and boil it. Then pour it hot +over the oysters, and let them lie in it about ten minutes. Then +take them out, and cover them. Boil the liquor with the salt, +pepper, mace, vinegar and wine. When cold, put the oysters in a +close jar, and pour the liquor over them. Cover the jar very +tight, and the oysters will keep a long time. + +If the oysters are salt, put no salt to the liquor. + + +CHICKEN SALAD. + + Two large cold fowls, either boiled or roasted. + The yolks of nine hard-boiled eggs. + Half a pint of sweet oil. + Half a pint of vinegar. + A gill of mixed mustard. + A small tea-spoonful of cayenne pepper. + A small tea-spoonful of salt. + Two large heads, or four small ones, of fine celery. + +Cut the meat of the fowls from the bones, in pieces not exceeding +an inch in size. + +Cut the white part of the celery into pieces about an inch long. +Mix the chicken and celery well together. Cover them and set them +away. + +With the back of a wooden spoon, mash the yolks of eggs till they +are a perfectly smooth paste. Mix them with the oil, vinegar, +mustard, cayenne, and salt. Stir them for a long time, till they +are thoroughly mixed and quite smooth. The longer they are stirred +the better. When this dressing is sufficiently mixed, cover it, +and set it away. + +Five minutes before the salad is to be eaten pour the dressing +over the chicken and celery, and mix all well together. If the +dressing is put on long before it is wanted, the salad will be +tough and hard. + +This salad is very excellent made of cold turkey instead of +chicken. + + +LOBSTER SALAD. + +Take two large boiled lobsters. Extract all the meat from the +shell, and cut it up into very small pieces. + +For lobster salad, you must have lettuce instead of celery. Cut up +the lettuce as small as possible. + +Make a dressing as for a chicken-salad, with the yolks of nine +hard-boiled eggs, half a pint of sweet oil, half a pint of +vinegar, a gill of mustard, a tea-spoonful of cayenne, and a +tea-spoonful of salt. Mix all well together with a wooden spoon. + +A few minutes before it is to be eaten, pour the dressing over the +lobster and lettuce and mix it very well. + + +STEWED MUSHROOMS. + +Take a quart of fresh mushrooms. Peel them and cut off the stems. +Season them with pepper and salt. Put them in a sauce-pan or +skillet, with a lump of fresh butter the size of an egg, and +sufficient cream or rich milk to cover them. Put on the lid of the +pan, and stew the mushrooms about a quarter of an hour, keeping +them well covered or the flavour will evaporate. + +When you take them off the fire, have ready one or two beaten +eggs. Stir the eggs gradually into the stew, and send it to table +in a covered dish. + + +PEACH CORDIAL. + +Take a peck of cling-stone peaches; such as come late in the +season, and are very juicy. Pare them, and cut them from the +stones. Crack about half the stones and save the kernels. Leave +the remainder of the stones whole, and mix them with the cut +peaches; add also the kernels. Put the whole into a wide-mouthed +demi-john, and pour on them two gallons of double-rectified +whiskey. Add three pounds of rock-sugar candy. Cork it tightly, +and set It away for three months: then bottle it, and it will be +fit for use. This cordial is as clear as water, and nearly equal +to noyau. + + +CHERRY BOUNCE. + +Take a peck of morella cherries, and a peck of black hearts. Stone +the morellas and crack the stones. Put all the cherries and the +cracked stones into a demi-john, with three pounds of loaf-sugar +slightly pounded or beaten. Pour in two gallons of double-rectified +whiskey. Cork the demi-john, and in six months the cherry-bounce +will be fit to pour off and bottle for use; but the older it is, +the better. + + +RASPBERRY CORDIAL. + +To each quart of raspberries allow a pound of loaf-sugar. Mash the +raspberries and strew the sugar over them, having first pounded it +slightly, or cracked it with the rolling-pin. Let the raspberries +and sugar set till next day, keeping them well covered, then put +them in a thin linen bag and squeeze out the juice with your +hands. To every pint of juice allow a quart of double-rectified +whiskey. Cork it well, and set it away for use. It will be ready +in a few days. + +Raspberry Vinegar (which, mixed with water, is a pleasant and +cooling beverage in warm weather) is made exactly in the same +manner as the cordial, only substituting the best white vinegar +for the whiskey. + + +BLACKBERRY CORDIAL. + +Take the ripest blackberries. Mash them, put them in a linen bag +and squeeze out the juice. To every quart of juice allow a pound +of beaten loaf-sugar. Put the sugar into a large preserving +kettle, and pour the juice on it. When it is all melted, set it on +the fire, and boil it to a thin jelly. When cold, to every quart +of juice allow a quart of brandy. Stir them well together, and +bottle it for use. It will be ready at once. + + +GINGER BEER. + +Put into a kettle, two ounces of powdered ginger,(or more if it is +not very strong,) half an ounce of cream of tartar, two large +lemons cut in slices, two pounds of broken loaf-sugar, and one +gallon of soft water. Simmer them over a slow fire for half an +hour. When the liquor is nearly cold, stir into it a large +table-spoonful of the best yeast. After it has fermented, bottle +for use. + + +JELLY CAKE. + +Stir together till very light, half a pound of fresh butter and +half a pound of powdered white sugar. Beat twelve eggs very light, +and stir them into the butter and sugar, alternately with a pound +of sifted flour. Add a beaten nutmeg, and half a wine-glass of +rose-water. Have ready a flat circular plate of tin, which must be +laid on your griddle, or in the oven of your stove, and well +greased with butter. Pour on it a large ladle-full of the batter, +and bake it as you would a buck-wheat cake, taking care to have it +of a good shape. It will not require turning. Bake as many of +these cakes as you want, laying each on a separate plate. Then +spread jelly or marmalade all over the top of each cake, and lay +another upon it. Spread that also with jelly, and so on till you +have a pile of five or six, looking like one large thick cake. +Trim the edge nicely with a penknife, and cover the top with +powdered sugar. Or you may ice it; putting on the nonpareils or +sugar-sand in such a manner as to mark out the cake in triangular +divisions. When it is to be eaten, cut it in three-cornered slices +as you would a pie. + + +COLOURING FOR ICING, &c. + +_To make a red colouring for icing_. Take twenty grains of +cochineal powder, twenty grains of cream of tartar, and twenty +grains of powdered alum. Put them into gill of cold soft water, +and boil it very slowly till reduced to one half. Strain it +through thin muslin, and cork it up for use. A very small quantity +of this mixture will colour icing of a beautiful pink. With pink +icing, white nonpareils should be used. + + +RICE CAKES FOR BREAKFAST. + +Put half a pound of rice in soak over night. Early in the morning +boil it very soft, drain it from the water, mix with it a quarter +of a pound of butter, and set it away to cool. When it is cold, +stir it into a quart of milk, and add a very little salt. Beat six +eggs, and sift half a pint of flour. Stir the egg and flour +alternately into the rice and milk. Having beaten the whole very +well, bake it on the griddle in cakes about the size of a small +dessert-plate. Butter them, and send them to table hot. + + +GROUND RICE PUODIJVG. + +Take five table-spoonfuls of ground rice and boil it in a quart of +new milk, with a grated nutmeg or a tea-spoonful of powdered +cinnamon, stirring it all the time. When it has boiled, pour it +into a pan and stir in a quarter of a pound of butter, and a +quarter of a pound of powdered sugar, a nutmeg and half a pint of +cream. Set it away to get cold. Then heat eight eggs, omitting the +whites of four. Have ready a pound of dried currants well cleaned, +and sprinkled with flour; stir them into the mixture alternately +with the beaten egg. Add half a glass of rose-water, or half a +glass of mixed wine and brandy. Butter a deep dish, put in the +mixture, and hake it of a pale brown. Or you may bake it in +saucers. + + +TOMATA KETCHUP. + +Slice the tomatas. Put them in layers into a deep earthen pan, and +sprinkle every layer with salt. Let them stand in this state for +twelve hours. Then put them over the fire in a preserving kettle, +and simmer them till they are quite soft. Pour them into a linen +bag, and squeeze the juice from them. Season the liquor to your +taste, with grated horse-radish, a little garlic, some mace, and a +few cloves. Boil it well with these ingredients--and, when cold, +bottle it for use. + + +YEAST + +Have ready two quarts of boiling water; put into it a large +handful of hops, and let them boil twenty minutes. Sift into a pan +a pound and a half of flour. Strain the liquor from the hops, and +pour half of it over the flour. Let the other half of the liquid +stand till it is cool, and then pour it gradually into the pan of +flour, mixing it well. Stir into it a large tea-cup full of good +yeast,(brewer's yeast if you can get it.) Put it immediately into +bottles, and cork it tightly. It will be fit for use in an hour. +It will be much improved and keep longer, by putting into each +bottle a tea-spoonful of pearl-ash. + +FINIS + + + + + +End of the Project Gutenberg EBook of Seventy-Five Receipts for Pastry +Cakes, and Sweetmeats, by Miss Leslie + +*** END OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS *** + +This file should be named 6677.txt or 6677.zip + +Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. +This file was produced from images generously made available by the +Digital & Multimedia Center, Michigan State University Libraries. + +Project Gutenberg eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the US +unless a copyright notice is included. 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