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+*** START OF THE PROJECT GUTENBERG EBOOK 78839 ***
+
+
+
+
+            [Illustration: _Respectfully, F.D. Hauptmann._]
+
+
+
+
+                            BREAD AND CAKE
+                                BAKING:
+
+                                   A
+
+                         COLLECTION OF RECIPES
+
+                              FOR MAKING
+
+                  BREAD, CAKES, PIES, ICE CREAM, &C.
+
+                            AND DESIGNED AS
+
+               AN ASSISTANT TO ALL INTERESTED IN BAKING.
+
+
+                                  BY
+
+                        FREDERICK D. HAUPTMANN.
+
+
+                              PITTSBURGH:
+                    PRINTED BY STEVENSON & FOSTER.
+                                 1877.
+
+                        _All rights reserved._
+
+
+
+
+Entered according to Act of Congress, in the year 1877, by FREDERICK D.
+HAUPTMANN, in the office of the Librarian of Congress, at Washington.
+
+Parties found infringing this copyright will be dealt with according to
+law.
+
+
+
+
+PREFACE.
+
+
+My object in preparing this work for the public is, the recording of
+such information as I have gained by a practical experience of over ten
+years at bread and cake baking, ice cream making, &c., as will be of
+value to _all_ interested in baking. Although there are a great number
+of bakers who do not _need_ the book, I have no doubt that many of
+them will find something new. It is also hoped that the book will fill
+a vacancy felt by parents, who wish to place before their daughters
+a useful book on the art of baking, &c. The recipes are such as I
+have used, with the exception of a few given me by friends. While no
+extraordinary merit is claimed for the book, it is hoped, at the _very
+least_, that every purchaser will feel, after having tried some of the
+recipes, that he has received a _full equivalent_ for his money.
+
+  Respectfully,
+  THE AUTHOR.
+
+
+This book will be mailed to any address upon receipt of the price,
+$1.00, and can only be procured of the author, or by sending to his
+address.
+
+  F. D. HAUPTMANN,
+  P. O. BOX 94,
+  _New Waterford, Ohio_.
+
+
+
+
+BREAD AND CAKE BAKING.
+
+
+REMARKS.
+
+As this book is designed as an assistant to all interested in baking,
+I think it not out of place to call the attention of employers,
+journeymen bakers, and all persons connected with baking as a business,
+to a few of the evils existing at the present time. Hoping that there
+will be some remedy devised for them, that will be satisfactory to
+all rightminded persons concerned. The first I will mention is, the
+great number of hours employees in some bakeries are kept at work.
+The truth of the adage, “Man’s inhumanity to man makes countless
+thousands mourn,” is certainly apparent. Every person desires a few
+hours each day that he can call _his own_. I don’t think that there
+is a journeyman baker but would be satisfied by having twelve hours
+as a day’s work, nor do I think that any rightminded employer ought
+reasonably to demand more from him.
+
+Another evil is the night work, and in many instances, working on
+Sunday. I believe this to be pretty generally, if not altogether,
+unnecessary. I do not wish it inferred by any remarks that I might
+herein make, that I wish to cast a stigma upon employers or any one
+else. Unprincipled persons may be found among all classes of people
+(at least as far as my observation has extended), and journeymen
+bakers, as a class, are no exception, for it is frequently found,
+after an employer has discharged a baker, that the baker has, before
+leaving, spoiled the flour or yeast. As in an instance that came to my
+notice, where a baker had put ashes in the stock yeast and ferment, and
+gunpowder in the malt.
+
+There are in most of the large cities in the United States, what
+are known as “Bakers’ Homes.” The evil to which I wish to call the
+attention of all concerned, is the “treating” at these places. When
+a baker gets a situation and leaves there, he is generally expected
+to “treat the house,” and if an employer hires a baker there it is
+likewise expected from the employer. I do not say that all “Bakers’
+Homes” are of this class, but there are a number of them. What is
+wanted is _sober, intelligent_ workmen. While an occasional glass
+of ale or beer may benefit the person who indulges in it, or at the
+least do no harm, to get “on a drunk” certainly does not. Treating
+one another is a poor show of friendship; but to meet together
+occasionally, and each one to express his opinion on various subjects
+connected with baking, &c., is for _the benefit of all concerned_.
+
+
+The Bakeshop.
+
+One of the evils about a great many bakeries is a miserable bakeshop.
+There is a tendency to too much show, in a number of bakeries. While
+the store and ice cream saloon may be fitted up grand, it is too often
+the case that the bakeshop is not fit to work in. I have seen bakeshops
+that were never scrubbed out, there being nothing but a few boards laid
+for a floor, or sometimes no floor but the ground. A bakeshop should be
+above ground, and not in the cellar, as I believe the majority of them
+are, and have enough windows to light up the shop well, and so arranged
+that plenty of pure air may be admitted. The shop should be kept warm
+or cool, as desired, and have some sort of flue or contrivance for
+carrying off to the top of the building the odors which arise from
+boiling hops, frying crullers, &c., when the shop is situated in the
+cellar, thereby preventing the store from being filled with them, which
+is sometimes the case. It should have a good hard wood floor, and so
+arranged that it may be easily scrubbed out, which ought to be done
+once every week, or _at least_ once every two weeks. There should be a
+cupboard for all small pans and cake moulds.
+
+A bake trough should be a little narrower at the bottom than at the
+top, and be made of hard dry wood. A large trough should be made of
+plank about two inches thick.
+
+
+Bread.
+
+Good bread should have a nice, soft, light brown crust, be white and
+spongy inside, and have an agreeable flavor. Too much yeast, or letting
+the dough get _too old_, will cause bread to crumble when cut. Take
+bread out of the pans as soon as baked, and stand it up edgewise on
+the bench or table; don’t put on a pine table, as the bread will get a
+pine flavor. Cover up immediately with a thick cloth. Never put bread
+in the proof oven to raise. After it is put in pans, put in shallow
+wooden boxes, and cover by putting one box on the other, or put into a
+close cupboard. If you are sure of the heat of the oven, close the oven
+door when the bread is put in, and allow it to remain closed until the
+bread is about baked. The time it should be left in the oven will vary
+according to the size of the loaves, and the quality and lightness of
+the dough. The bread nearest the furnace will bake first; take that
+out when done, and change some of the pans around to where those stood
+that have been taken out, and proceed in this manner until all is
+baked. After the oven is heated, it should be allowed to stand with the
+dampers and doors closed for some time, from one-half hour to one and a
+half hours.
+
+A barrel of flour (196 lbs.) will yield about 262 lbs. of baked bread,
+although it will vary a little according to the quality of the flour.
+To tell good flour, put a little in a cup or tumbler, add enough cold
+water to make a rather stiff dough, stir with a stick; if the dough
+is sticky it is bad. Good flour should be white, with a very pale
+straw-colored tint. A good idea is to use several brands of flour.
+Before buying flour smell it, to see that it is not musty.
+
+
+Stock Yeast.
+
+Before beginning to make yeast have the yeast tub or crock thoroughly
+scalded and aired. To do this, fill the tub or crock about one-fourth
+or one-half full of _scalding hot_ water, cover closely, and let it
+stand about half an hour. Then scrub out thoroughly with a brush, rinse
+out well with clean cold water, and stand upside down in a cool shady
+place. Never use a tub or crock that has had grease in it, as the least
+bit of grease will spoil the yeast. It is a good plan to have an extra
+scrubbing brush for scrubbing out the yeast tubs, not using it for
+anything else, an extra dipper for taking the yeast out of the tub, and
+also a sieve for straining it. A hair sieve is the best. Good clear
+rain water is the best for stock yeast, but if that is not to be had,
+use any other that is clear.
+
+To each “Patent Bucket” of water (holding about 2½ gallons) allow 2
+oz. hops, 1 lb. flour, 10 oz. malt, and 1 pint stock yeast. Put the
+water in a kettle, and when boiling briskly throw in the hops. Keep
+boiling briskly for about fifteen or twenty minutes, strain enough of
+the boiling hop water on the flour to make a stiff paste, stirring well
+with a paddle until right smooth, then strain on this the balance of
+the hop water, and set it away to cool. Stir it occasionally to hasten
+the cooling, or in summer set the crock in a tub of cold water, or take
+out some and put it into a tin bucket, and set this in cold water; when
+the whole of it is cool enough so that the hand can be well borne in
+it, put in the malt, stir it well, and let it set until about milkwarm.
+If the weather is very warm, let it get nearly cold. Then put in the
+stock yeast, stir well, and set in a warm place, in winter: in the
+summer, set on the floor, in a corner of the bakeshop. If made in the
+morning, let it set until the next morning, or until it has _raised and
+fell_. It will not raise more than two or three inches. Then strain
+through a sieve into a clean bucket, rinse the tub or crock with cold
+water, and pour the yeast back into it again, and set it in a cool
+place, or on ice if the weather is very warm. Make this yeast twice
+a week, or if there is a great amount of baking to be done, and the
+weather is very warm, it is a good plan to make every other day.
+
+Always taste the stock yeast before “stocking” the fresh away, to see
+that it is not sour; if sour, throw it away, and procure fresh from
+some baker who makes good bread. If the stock yeast is not to be had,
+put in six cakes of “National Dry Yeast,” which is made at Seneca,
+N. Y. There may be others equally as good, but as I have used this
+I therefore recommend it. Should the yeast at any time appear to be
+_weak_, when making yeast again use a few cakes of the “National Yeast”
+along with the stock yeast that is used for “stocking” the yeast away
+with; or in the evening before making yeast, scald a little flour in a
+small bowl or crock, making a rather soft paste. When it is milk warm
+put in one tablespoonful of stock yeast to one pint of this. When it
+has fallen about half an inch or an inch, it is ready for use, and
+should not be allowed to stand long after that. Use about a half pint
+of this for “stocking” away two and one-half gallons of yeast. There
+are thermometers made especially for yeast, to show the degrees of
+heat, but in making this it is not necessary to use one.
+
+
+Ferment.
+
+Take 1 peck potatoes, wash clean, put into a kettle, and put on them 4
+gallons water, or sufficient to scald 8 lbs. flour. When the potatoes
+have boiled soft put 8 lbs. of sieved flour in the ferment tub, and
+pour on enough of the boiling water to make a smooth, soft paste; or
+empty both the potatoes and water on the flour, and stir well with a
+stick or paddle, until the flour is all thoroughly scalded, after which
+pour on cold water until the hand can be borne in it, then squeeze all
+lumps fine with the hand and pour on more cold water until the mixture
+is milkwarm, or in warm weather nearly cold. Then put in 5 quarts stock
+yeast, and stir well. Make this in the evening and it will be ready for
+use by the next morning. It should stand in a moderately warm place.
+In winter use 6 quarts of stock yeast. Great care should be taken with
+this, as with stock yeast, to thoroughly scald the tubs, and not use
+anything that is greasy. This should _raise and fall_ before it is
+used. It is best when made every day, but it can be kept several days
+in a cool place.
+
+
+To Set Sponge.
+
+To every three buckets of ferment use one bucket of water. Use milkwarm
+water in temperate weather. If the weather is very warm, set with
+cold water, or put just enough hot water into the cold to remove
+the _chill_. In very cold weather use the water as warm as the hand
+can be borne in it, and pour the water on the flour first, stirring
+around a few times before putting in the ferment. Use sifted flour for
+setting sponge and making dough. Set a rather stiff batter. Set the
+“span board” so that the sponge will raise nearly to the top of the
+dough-trough, but not touch the lid. Allow the sponge to fall two or
+three inches before beginning to make dough. Some bakers make dough as
+soon as the dough commences to fall, and others allow it to raise and
+fall twice.
+
+
+Making Dough.
+
+Use about three-fourths as much water for dough as you used ferment
+and water for setting sponge, providing you take no sponge out for
+anything else. For instance, when you set a “four-bucket sponge” add to
+this three buckets more water. Less water can be added, or more, the
+same as with setting sponge. If too little water is used, the dough
+will raise slow, and the bread will generally be dark, and if too
+much is used the dough will raise too fast, and will tear apart and
+appear to be _rotten_. Adding more or less water generally depends on
+circumstances, according to the weather, the amount of bread wanted,
+and the help. Always thoroughly mix the flour in the dough, cutting
+the dough in good-sized pieces with the scraper, and piling at one end
+of the trough; then pull the dough up at the sides of the trough, cut
+in pieces again, and pile to the other end of the trough. When well
+_mixed_, punch the dough with the fist, turn up at the sides, and throw
+to the other end of the trough again. Before throwing over the dough
+for the last time, sprinkle fine salt over the bottom of the trough;
+this will prevent the dough from sticking to the trough. A rather soft
+dough, well worked, will make the largest loaf of bread.
+
+For hearth bread, make a stiff dough. Never use water that is warmer
+than milkwarm for making dough. The time dough should stand will
+vary, but generally requires from one-half hour to one and one-half
+hours. After the water is added to the sponge, mix the sponge well
+by squeezing with the hands, before adding the flour. Add ½ lb. salt
+to every 3 gallons of water. After the dough has raised well, cut in
+large pieces, punch together well, and throw out into shallow wooden
+boxes; then throw a piece on the bench, weigh into loaves and mould
+up round, dust a box with flour, put the loaves in it, and when they
+have remained in the boxes covered for fifteen or twenty minutes, put
+into pans, and put into shallow wooden boxes to raise, or set in a
+close cupboard. Don’t set too close to the floor. Some bakers steam the
+bread, but the objections to this plan are that the pans become rusty.
+For my part, I prefer the shallow wooden boxes, and setting one box on
+another.
+
+
+Rye Bread.
+
+Take some of the wheat sponge after it has been thinned by the addition
+of the salt and water; add sufficient rye flour that has been sieved,
+to make a rather stiff dough. Let it raise well. Then throw out on the
+bench, work together, weigh into loaves, and mould round. Then lay a
+piece of coarse toweling on a board and dust it with flour. Roll out a
+loaf lengthwise, having it thick in the middle, lay at one end of the
+cloth, then pull up the cloth against this, and lay down another loaf,
+and so on. Lay the loaves upside down, cover them with a cloth; if they
+raise too fast, remove the cloth. When they have raised sufficiently,
+dust slightly with flour and turn on the peel right side up, and with a
+sharp pointed stick make three or four holes in each loaf. Bake before
+bread, and bake on the hearth, and when taking out of the oven wash the
+loaves with a brush dipped in water. Don’t set the loaves too close
+together in the oven.
+
+
+French Bread
+
+is made of wheat bread dough, set on cloths in the same manner as rye
+bread, but instead of rolling the loaf so it will be thick in the
+middle, have it rolled one thickness. Set in the oven, and wash over in
+the same manner as rye bread.
+
+
+Graham Bread.
+
+To each half gallon sponge after it has been thinned, add one-fourth
+pint of N. O. molasses, and add Graham flour to make a rather soft
+dough. Work the dough well, and let it raise well. Then throw on the
+bench and work together, and weigh off in loaves; put in square tin or
+sheet iron moulds, and set in shallow wooden boxes. Bake the same as
+wheat bread, being careful that the oven is not too cold. Should the
+dough appear to crack, and tear apart after it remains in the pans a
+short time, it is generally on account of too little water being added
+to the sponge.
+
+
+Twist.
+
+Take out one-half gallon sponge after it has been thinned with the
+addition of the water and salt. Add about ¼ lb. soft butter. Make the
+dough a little stiffer than for bread. Let it raise well, then weigh
+off into pieces weighing about 1 lb. each. Pinch each piece in three
+equal pieces, mould them round and set on the bench, previously dusting
+the bench with flour. Let them remain about fifteen minutes, then roll
+out lengthwise, thin at the ends, and twist. Put them on pans and let
+them raise well, and bake before the bread. Grease over with a brush
+dipped in melted butter, when taken out of the oven. When making a
+large quantity, add a little scalded white corn meal; it will make them
+much whiter.
+
+
+Buns.
+
+Take out one-half gallon sponge before it has been thinned. Put into
+a wooden bowl, add 2 eggs, ½ lb. white sugar, a pint of warm milk or
+water, and about ¼ lb. of soft butter or lard, also a pinch of salt;
+add flour to make a soft dough, and work it well, let it raise well,
+then throw out on the bench, and punch together. Cut off with the
+scraper, and make into round balls. Put them on pans, and set them a
+good distance apart, put in the proof oven or a warm place to raise
+well; bake before the bread.
+
+
+Rusks or Light Cakes.
+
+Take of the same dough as mentioned for buns. Make the dough a little
+stiffer, allow it to raise well. Roll in the same manner as buns,
+making them smaller; set close together on a pan that has a high rim.
+Bake just after the bread is taken out of the oven.
+
+
+Rolls.
+
+Take out sponge before it has been thinned, add a little warm milk or
+water, a little soft butter or lard, a very little white sugar, and a
+pinch of salt. Make a rather stiff dough and work it well. Cover with
+a cloth, and allow it to raise well, then throw on the bench, punch
+together, and cut off with the scraper, and mould in small round balls.
+Set on the bench so they will not touch each other while raising,
+previously dusting the bench with flour. Cover with a cloth and allow
+them to set about fifteen minutes, then with a stick or the edge of the
+hand press down in the middle of each roll, and grease them by dipping
+a brush in melted butter, and greasing them in the middle; then turn
+over one side and press slightly with the hand.
+
+
+Cinnamon Cake.
+
+Take 5½ lbs. of the same dough as mentioned for buns, work in a handful
+of flour, and work the dough into nearly a square shape, a little
+longer than wide. Set on the bench, which should be previously dusted
+with flour. Allow it to remain about fifteen minutes, then roll out the
+size of the pan, which should be a large one, dust it slightly with
+flour, fold together, and lay on the pan, unfolding it again, then wash
+over with a brush dipped in warm milk and egg beaten up, or water and
+eggs. Sprinkle thick with granulated or coarse white sugar, and put
+little pieces of butter on the top, let it raise well and bake after
+the bread is taken out.
+
+
+Wash to impart a gloss, to Buns, Rolls, &c.
+
+Take a little white sugar and molasses, thin it by adding water. Dip
+a brush in this, and wash over the buns, rolls, &c., as soon as taken
+from the oven. If too sticky, more water should be added and not so
+much molasses.
+
+
+Doughnuts.
+
+Take bun dough, add a little flour; the dough should be a little
+stiffer than for buns, but not much. After the flour is worked in well,
+allow the dough to raise well, then throw on the bench, and work the
+dough into nearly a square shape. Roll about half an inch thick, cut
+out with a round cutter, and set in shallow wooden boxes that have been
+dusted with flour, and cover with another box, or lay on coarse cloths
+that have been slightly dusted. Cover with cloths, and when well raised
+fry in lard, turning them with a stick, and taking out with a skimmer,
+or a “lifter” made of wire.
+
+
+Apple Cake
+
+Is made of bun dough, rolled out in the same manner as cinnamon cake.
+Set slices of apples right close together on the cake. When the cake
+has risen sufficiently, beat up a few eggs, pour on some sour cream,
+sweeten with sugar, and flavor with cinnamon, or put on some cream
+cake custard. Be careful that the cake does not raise too much before
+putting on the apples and custard. Bake in a moderate oven.
+
+
+Ferment, without Stock Yeast.
+
+Make the ferment as heretofore mentioned, but instead of 8 lbs. flour
+use 4 lbs., and instead of using stock yeast put in 4 quarts ferment,
+or 5 quarts in winter. This ferment should be made every day. Throw in
+a small handful of hops in the kettle with the potatoes every other
+day, also a double handful of malt in the tub with the flour. Be
+careful not to have the mixture more than milkwarm before putting in
+the ferment, and allow the ferment to fall well before using. It will
+not generally raise very high. When sponge is set with this ferment it
+should be allowed to raise and fall twice before making dough. Always
+set as much of this ferment in a cool place as is wanted to start the
+fresh with.
+
+
+Baking with Fleischmann’s Compressed Yeast.
+
+Dissolve 2 oz. compressed yeast in a little milkwarm water; be very
+careful not to have the water warmer than milkwarm. Put this in a
+bucket holding 2½ gallons water, and add enough milkwarm water to fill
+the bucket, being careful not to spill any. Set a soft sponge with this
+the evening before you wish to bake. In the morning add one-half or
+three-quarters of a bucket of milkwarm water to the sponge, and make
+dough; or make a ferment as herein mentioned, and instead of using
+stock yeast, use ¼ lb. of compressed yeast. Be careful in winter that
+the bakeshop does not get too cold. If using this yeast, always allow
+the sponge to _raise and fall twice_ before making dough.
+
+
+Where to procure Articles, Utensils, &c.
+
+It is expected that this work will fall into the hands of many persons
+who wish to know where to procure articles and utensils for baking,
+making candies, cooking, &c. To all such I suggest to procure a copy
+of the “Confectioners’ Journal,” which is at present published at
+501 Chestnut street, Philadelphia, and which will cost them probably
+25 cents. Each number contains a collection of recipes and useful
+information for confectioners, bakers, cooks, &c.
+
+
+Hints on Making Cakes.
+
+Always have good flour and sieve it before using. Good packed butter is
+preferable to fresh for pound cakes, lady cakes, &c., as it can be beat
+lighter. When opening eggs, always open one or two at a time into a
+cup, and then empty into a larger vessel. By this method there will be
+no danger of having to throw away several dozen on account of a rotten
+one, or worse still, what is known as a “hay egg.” The white of a hay
+egg resembles water, but is more greenish-looking, and has an offensive
+smell. One hay egg is sufficient to spoil 40 lbs. of pound cake batter.
+I remember of getting a part of one in a batch of “rough and readys.”
+The cakes were put into the show case with other small cakes, and
+they tainted all the rest. Oil of bitter almonds, which is one of the
+strongest flavors for cakes known, will not remove the taste or smell
+of a hay egg.
+
+Remember that cakes with molasses in, or a great deal of sugar, will
+be liable to burn easily. Before mixing cakes, always get everything
+ready for them (that is, if you have no one to assist you). First weigh
+the sugar, which should be sieved; then the flour, which should also be
+sieved. Mash soda with the pallet knife, and dissolve in the milk or
+water. Carbonate of ammonia should be pounded in a mortar, and sieved
+through a fine sieve, and kept in a wide-mouthed bottle or jar, tightly
+corked to exclude the air. Currants should be well washed in water, and
+then spread out thin on boards, and dried; when dried, put a few in the
+flour sieve, sprinkle a little flour on them, and rub around with the
+hand; pick out what stems will not go through the sieve. As a general
+thing, in making cakes the sugar and butter are well stirred together.
+The butter should be soft, but not melted. The eggs are worked in by
+degrees, two or three at a time, unless for a large mixture, then put
+in more. If the butter is hard, place in a warm room some time previous
+to making the cakes. If it is salty, wash it thoroughly, and press out
+all the water. For making cakes, have a wooden bowl of good hard wood,
+and nice and smooth inside. It is generally better to put cakes into
+the oven as soon as made, although some kinds can remain out a long
+time, as sugar cakes, &c. Allow cakes to cool before packing away.
+
+Mix cakes in a bowl, stirring with the hand, unless for a small batch,
+then use a spatula. If you have a bakery, get walnut or tin trays made
+for cakes, lay the cakes in nicely, or stand on end if not liable to
+break; lay a sheet of paper on the bottom of the tray. There should be
+a sort of rack under the counter, where the trays will fit in nicely,
+and where it will be convenient to get at them when wanted. Cover the
+cakes with a cloth. Fill up a plate with each kind of cakes for the
+show case, by piling them up in a pyramid shape. The show case should
+always be well cleaned and polished, and before putting in the cakes,
+lay white paper on the bottom. Cakes that are sold by the slice should
+be cut through in the middle, such as citron, lady, Paris, &c. These
+cakes also present a very attractive appearance at the supper table, if
+cut in slices with a sharp knife, and nicely arranged on plates.
+
+
+Pound Cake.
+
+One lb. coarse pulverized sugar, ¾ lb. butter, 1 doz. eggs, 1 lb.
+flour, add a few drops oil of lemon. Stir the sugar and butter together
+until white and light, which will require twenty minutes or half an
+hour. Then put in 2 eggs, and beat them in pretty well. Scrape the
+mixture down from the side of the bowl with a pallet knife, put in two
+more eggs, and beat as before; and so continue on until all the eggs
+are in. Put in the oil of lemon, stir well, and scrape down as before.
+Then put in the flour. As soon as you see that the flour is well mixed
+in, put in moulds, and spread out smooth with the pallet knife, making
+the cake a little hollow in the middle, so that it will be more even
+when baked. The mould for a large pound cake should have a large spout;
+the cake will bake better, and is not so liable to be doughy in the
+centre. I have found good packed butter to be superior to fresh for
+pound cakes. Always line the moulds with a couple of thicknesses of
+brown paper for large pound cakes, and let them remain in the moulds
+over night, or until perfectly cooled. If the heat of the oven is “just
+right” for bread, and gives it a nice brown color, let the oven door
+open a short time about fifteen or twenty minutes after the bread is
+baked; then put in the pound cake--this is, if the oven is heated every
+day. If not, it will be necessary to put it in immediately after the
+bread. If the hearth of the oven is not level, slip a piece of wood
+under the mould, so the mould will stand level. If the butter is salty,
+wash it well in cold water, and work the water out well. The butter
+should be rather soft, but not melted. If the butter is hard, place
+in a warm room a few hours previous to making the cakes, or cut in
+small pieces, put in a pan, set the pan on the back part of the stove,
+and work with the hand until it is soft enough to be stirred with the
+sugar. When not baking bread, remember that a rather cool oven is
+required.
+
+
+Lady Cake.
+
+One lb. pulverized sugar, 1 lb. butter, 16 whites of eggs, 1¼ lbs.
+flour, 2 or 3 _drops_ oil of bitter almonds. Stir the sugar and butter
+together until white and light, then add the whites of eggs by degrees,
+about three at a time, stirring well each time after they are put in.
+Put in the oil of bitter almonds, stirring it in well, mix in the flour
+lightly, and bake in a cool oven about the same as for pound cake.
+Care should be taken not to use more of the oil of bitter almonds than
+mentioned, as it is very strong and poisonous; but when used in so
+small a quantity it will do no harm, and if objectionable use oil of
+lemon instead.
+
+
+Fruit Cake.
+
+One lb. brown sugar, 1 lb. butter, 1 doz. eggs, 1¼ lbs. flour, 1½ lbs.
+seedless raisins, 1½ lbs. currants, 1 lb. citron cut in small pieces,
+1 gill brandy, and one tablespoonful each of ground cinnamon, mace,
+allspice, and cloves. Stir the sugar and butter together for a few
+minutes, then put in 2 eggs, stir a little, then 2 again, and so on
+until all the eggs are in: put in the spices and brandy, stir a little
+to mix well. Then put in the raisins, currants and citron, which should
+be first thoroughly mixed in a separate bowl. Put in the flour, and
+when it is well mixed in, put into molds that have been well greased.
+The lard for greasing the molds should be warmed just a little, so it
+can be laid on thick. Smooth the cakes out with the pallet knife, and
+bake in a cool oven. Bake after the pound cakes are taken out of the
+oven. Let the cakes remain in the mold until perfectly cold, as they
+are easily broken while warm. This cake will keep a long time, and is
+best when two or three months old.
+
+
+Mountain Cake.
+
+One lb. pulverized sugar, ¾ lb. butter, 8 eggs, 1 gill milk, a scant ½
+teaspoon of soda, 1 teaspoon cream tartar, 1 lb. 3 oz. flour, a little
+extract of vanilla to flavor with. Dissolve the soda in the milk, put
+the cream tartar on a piece of paper. Stir the sugar and butter until
+white and light, add the eggs, 2 at a time, stirring well after they
+are put in (this cake does not require _quite_ as much stirring as
+pound cake); then stir the milk and soda and add that and the vanilla,
+after which the cream tartar, and then immediately mix in the flour.
+Mix light; put this on three sheets of brown paper, an equal amount on
+each sheet. Spread in a round shape, about ½ inch thick, lay each layer
+of cake on a pan, and bake in a moderate oven. Be careful not to get
+the cake the least burnt, nor dried out too much. When cool carefully
+tear off the paper, and put between each layer of cake a thick layer of
+grated cocoanut and icing. The cocoanut and icing should be previously
+well mixed together. Use no acetic acid nor ultramarine blue for this
+icing, but simply the whites of eggs and sugar, well beaten together.
+Flavor with a little extract of vanilla. Trim the cake nice and round
+with a sharp knife. Have a clean, thin, round or square board, a
+little wider than the cake. Cut a piece of stiff white paper the size
+of the board, place this on the board and set the cake on. Brush away
+any crumbs that may be lying around the cake. Beat 15 whites of eggs
+right stiff, and add 1½ lbs. pulverized sugar, adding of it about ¼
+lb. while beating. Mix the sugar in lightly with a broad, thin, wooden
+spatula, spread this evenly on the top and sides of the cake with the
+pallet knife. Put this in the oven a few moments to dry a little, but
+don’t let it get brown. Ornament it by taking some of the icing that
+is left, putting in a gum sack, or one made of paper. Use a large star
+tube, like that used for almond puffs, to make the border. The other
+ornamenting should be done with a finer tube. When ornamented, dust
+a little with pulverized sugar, set on the peel and put in the oven.
+Let it remain there on the peel until a very delicate brown. The oven
+should be just hot enough to give it a very delicate brown color.
+The oven will be hot enough for some time after a batch of bread is
+baked. Be sure that the cocoanut is fresh and sweet, and don’t remove
+the cake from the board, as the icing is easily broken, but set on the
+cake-stand with the board. Have the cocoanut and icing which is put
+between the layers a rather stiff paste. If it is too soft, the layers
+of cake are liable to slide. If too stiff, it does not taste as nice
+and dries out soon. This cake should not be kept longer than two or
+three days before it is eaten. The reason it is named Mountain Cake is,
+I suppose, because it is nice for pic-nics “on the mountain.” However,
+by using enough layers, a mountain can be made of it.
+
+
+Paris Cake.
+
+1¼ lbs. white sugar, ¼ lb. butter, 15 eggs, and the yolks of 8 more,
+1¼ lbs. corn starch; beat the sugar and eggs together until when the
+beater is raised above the mixture, the mixture falling from the beater
+will lay on top of the other a few moments without sinking down. Have
+the butter melted to a thick oil. Take the beater out of the mixture,
+and put in a little oil of lemon to flavor, pour in the butter and stir
+with a spatula, after which mix in the corn starch, pour quickly in
+small pans. Have the mixture about 1½ inches or 2 inches thick in the
+pans. The pans should hold from ½ lb. to about 1½ lbs. of the mixture.
+Put in the oven as soon as possible, which should be about the same
+heat as for sponge cakes, or a trifle hotter. After they are baked
+turn out of the mould on a tray, and when cool, ice over and mark in
+slices. This makes a splendid-looking cake when cut in slices with a
+sharp knife. Don’t attempt to make a large cake of this mixture, as the
+butter will sink to the bottom of the cake, and it will not be fit to
+eat. Some bakers use ½ flour instead of corn starch.
+
+
+Jelly Cake.
+
+One lb. white sugar, ¾ lb. butter, 1¼ lbs. flour, ¼ oz. carbonate
+of ammonia, oil of lemon to flavor. Mix as mountain cake. Make four
+layers, and when baked put jelly between the layers, and trim nice and
+round with a sharp knife.
+
+
+Large Sponge Cake.
+
+One lb. white sugar, 1 doz. eggs, 1 lb. flour, a little oil of lemon
+to flavor. Beat the sugar and eggs together, until when the beater is
+raised above the mixture, the mixture falling from the beater will lay
+on top of the other a moment without sinking. Add the oil of lemon,
+mix in the flour lightly but thoroughly. Bake in a very moderate oven.
+Don’t allow it to stand in the mould after it is baked.
+
+
+Drop Cakes.
+
+One lb. white sugar, ¾ lb. butter, 1 pint sweet milk or water, ½ oz.
+carbonate of ammonia, light weight, 2 lbs. 2 oz. flour, a little oil
+of lemon to flavor. Stir the sugar and butter together for about ten
+minutes; then add the eggs 2 at a time, and stirring well each time
+after adding them. When the eggs are well mixed in, put in the water
+and the flavor. Mix the flour in well, beating it in a little. Drop
+out with a tablespoon on pans that have been slightly greased, and
+bake in a medium hot oven. Should the hearth of the oven be very hot,
+so as to burn the cakes at the bottom, put the pan that the mixture
+is dropped out on another pan. Good leaf lard can also be used; if
+using lard, use milk instead of water, and put in also a pinch of salt
+with the lard. These cakes also look well baked in small scalloped
+moulds (Patty pans). A few currants may be put on each cake if desired.
+
+
+Lady Fingers.
+
+One lb. white sugar, 1 doz. eggs, 1 lb. 1 oz. flour, a few drops oil
+of lemon. Beat the sugar and eggs together, until when the beater is
+raised above the mixture and run around, the mixture will lie on top a
+short time without sinking. Have ready a sack made in a conical shape,
+with an opening large enough to admit a tin tube without letting the
+tube slip through. Put a stopper of wood or a piece of paper in the
+tube, to prevent the mixture from falling through. Secure the sack
+to the bench by laying a 4 lb. weight on the corner of it. Open it
+out, and it is ready to put in the mixture. Have also some sheets of
+brown paper, a good quality of ordinary wrapping paper. Smooth out
+nicely, and cut a little smaller than the size of the pans. Also some
+pulverized sugar and a fine sieve. When the sugar and eggs are beaten
+as mentioned, put in the oil of lemon. Mix in the flour lightly but
+well. Mix the flour with the hand or a spatula. Fill the sack about
+three-fourths full of the mixture, and run out the lady fingers on the
+paper, in a long narrow shape, about 2 inches long, and 1 inch apart.
+Sieve pulverized sugar on immediately, and take the paper by the ends
+nearest you, lift up and let the sugar run to the other side. Then
+take the ends farthest from you, and lift the paper up altogether, so
+the sugar falls off. Put on the pan, and blow off any sugar that may
+be on the paper or pan. Bake in a pretty hot oven, until of a nice
+light brown color. Always run out the lady fingers and bake as soon as
+possible after the flour is mixed in, or they will crack on top and not
+look nice. When cool, turn over on the bench and wash over with a brush
+dipped in water. Spread with jelly and stick together. Always pick out
+two as near the same size as possible. Don’t pile them high on a plate
+or tray.
+
+
+Lemon Cakes.
+
+1½ lbs. white sugar, 1 lb. butter, 4 eggs, ½ pint water, 3¼ lbs. flour,
+½ oz., light weight, carbonate of ammonia. Flavor pretty strong with
+oil of lemon. Stir the sugar and butter together a few minutes, then
+stir in the eggs, after which add the water and oil of lemon. Mix in
+the flour lightly, and roll out in long rolls about the thickness of a
+broomstick. Cut in pieces about the size of a walnut with the scraper,
+and roll lengthwise with the hand; roll them so they will be thick in
+the middle and narrowing to a point at the ends. Throw on them coarse
+dry sifted sugar, press slightly, and lay on pans that have been
+slightly greased. Don’t set close together, as they spread a great
+deal. Keep the sugared side uppermost. Bake in a pretty hot oven, to
+a very light brown color, being careful that they will not get burnt
+black at the bottom.
+
+
+Sponge Biscuit.
+
+One lb. white sugar, 1 doz. eggs, 1¼ lbs. flour, ¼ oz., strong weight,
+carbonate of ammonia, oil of lemon to flavor. Beat the sugar and eggs
+together about the same as for sponge cake; when beaten as described,
+add the carbonate of ammonia and oil of lemon, stir in well with the
+beater, after which mix in the flour, and drop out with a spoon on very
+slightly greased pans. Drop small and a good distance apart from each
+other. Bake in a rather cool oven, and as they are taken out of the
+oven cut them loose from the pans with a pallet knife. These are nice
+cakes, but they dry out soon, and therefore should be baked very light.
+
+
+Cream Puffs.
+
+One lb. 2 oz. flour, 10 oz. best leaf lard, 1 qt. water; let the
+water and lard come to a boil in a sauce pan. As soon as the lard
+is melted, which may be known by stirring with a spatula (have the
+flour sieved and in a scoop ready to put in), and while the lard and
+water is boiling briskly, with the left hand set the pan on the edge
+of the stove, and with the right empty in the flour immediately, and
+stir right brisk for a few minutes with a spatula. Take off the stove
+and put in 3 eggs and a scant ½ oz. carbonate of ammonia; stir well.
+It will require about 20 eggs, putting in 3 at a time. Scrape the
+mixture down from the sides of the pan, and stir thoroughly each time
+3 eggs are put in. When 18 of the eggs are in, drop a medium heaped
+tablespoonful of the mixture on a pie plate and put in the oven.
+Should the cake remain small and not raise much, stir in more eggs,
+being careful not to get in too many, as in that case the cakes will
+run out flat. Drop on pans very slightly greased, a good distance
+apart, and bake in a hot oven (just before putting in bread). If not
+baked sufficiently, they will fall shortly after being taken from the
+oven. When baked take a thin sharp knife and cut in at the side of
+the cake, about half way through. Hold the cake up sideways in the
+left hand, holding the top up with the thumb and finger, and put in a
+tablespoonful of custard with the right. They will not keep more than
+about a day in the summer when filled with custard.
+
+
+Custard for Cream Puffs.
+
+One-half gallon sweet milk, ¾ lb. white sugar, 9 eggs, ½ lb. corn
+starch or flour. Stir the sugar, eggs and corn starch together until
+smooth. As soon as the milk boils pour this in quickly, and set to the
+edge of the stove, stirring briskly with a paddle, to prevent burning.
+When cool flavor with vanilla or lemon.
+
+
+Small Sponge Cake.
+
+One lb. white sugar, 1 doz. eggs, 1 lb. 1 oz. flour, a few drops oil of
+lemon. Beat the sugar and eggs together until when the beater is raised
+a little above the mixture, and run around, the mixture falling from
+the beater will lay on the top of the rest for a moment without sinking
+right away. Mix in the flour light but thoroughly. The moulds should be
+a little longer than wide, and hold about a tablespoonful. Bake in a
+medium hot oven.
+
+
+Cup Cake.
+
+1½ lbs. white sugar, 1 lb. butter, 1 pint eggs, 1 pint sweet milk, 2¾
+lbs. flour, the weight of one copper penny of soda and two of cream
+tartar. Put into round tin moulds holding about ½ lb. each, and bake in
+a moderately cool oven.
+
+
+Brown Scotch Cake, No. 1.
+
+Two lbs. brown sugar, 1 lb. butter, 4 eggs, ½ teaspoon soda, a very
+little water--about ½ gill--2¼ lbs. flour. Flavor strong with ground
+cinnamon. Mix and cut out rather thin with a square cutter. Don’t roll
+out much of the mixture at a time, as it is _short_ and rather hard
+to cut out, and don’t set the cakes very close together on the pans.
+Grease the pans very slightly, and bake in a moderate oven to a nice
+brown color.
+
+
+Brown Scotch Cake, No. 2.
+
+Two lbs. brown sugar, ½ lb. butter, 3 lbs. flour, a little ground
+cinnamon, enough molasses to make a rather stiff dough. Roll and cut
+out with a round cutter. Grease the pans slightly, and bake in a
+moderate oven.
+
+
+White Jumbles.
+
+One lb. 2 oz. white sugar, 10 oz. butter, 1 pint water or sweet milk
+(scant measure), a very little carbonate of ammonia, about a scant ½
+oz., 4 eggs, oil of lemon, 2¼ lbs. flour. Stir the sugar and butter
+together a few minutes, then put in the eggs, 2 at a time, stirring
+them in well. Add the carbonate of ammonia, and oil of lemon and
+water, stir a little and add the flour. Don’t mix more than is
+necessary to get the flour mixed in, or they will be tough. Squeeze
+through a sack in the same manner as lady fingers, substituting a
+“jumble tube” instead of a plain one (a plain one will do). Form into
+large rings on pans that have been very slightly greased. If squeezed
+through a “jumble machine,” about ¼ lb. more flour should be added, and
+then make in long strips on the bench, previously dusting the bench
+with flour. Cut in strips 4 or 5 inches long, and lay on the pans,
+forming rings. Bake in a hot oven, and slip another pan under each pan
+of jumbles before putting in the oven, to prevent them from burning.
+
+
+Brown Jumbles.
+
+Brown sugar 1½ lbs., lard ¾ lb., 6 eggs, ½ oz. carbonate of ammonia, 1
+pint sweet milk, 3¼ lbs. flour, about ½ oz. ground cinnamon. Stir the
+butter and sugar together, add the eggs, 2 at a time, stirring well
+each time after they are put in; then add the carbonate of ammonia,
+milk and cinnamon. Stir well and mix in the flour. Don’t mix longer
+than is necessary to have it well mixed in. Sift a little granulated
+sugar on the bench, and press the mixture through a jumble machine
+on the sugar in long strips. Cut in pieces about 4 or 5 inches long,
+forming rings, and set on slightly greased pans, keeping them a good
+distance apart, and keep the sugared side of the jumbles uppermost.
+Bake in a moderately hot oven.
+
+
+White Scotch Cakes.
+
+1½ lbs. white sugar, 1 lb. butter, 4 eggs, a little over a gill sweet
+milk or water, ¼ oz. carbonate of ammonia, 2½ lbs. flour, and a little
+oil of lemon to flavor. Stir the sugar and butter together, add the
+eggs, stir well, then the carbonate of ammonia, milk and oil of lemon,
+after which the flour. Mix and roll out thin, and cut out with a rather
+small round cutter. Don’t roll out much of the mixture at a time, put
+on slightly greased pans, and bake in a cool oven.
+
+
+Wine Cake.
+
+Four lbs. pulverized sugar, 2 lbs. butter, 2 doz. eggs, 2 oz. soda, 4
+oz. cream tartar, 2 qts. sweet milk, 1 qt. water, as much flour as will
+make a soft dough. Mix as pound cake, but not stirring as much. Beat
+the flour in well, and flavor with oil of lemon, or leave out a little
+of the water, and substitute wine. Put in round moulds, holding about ½
+or ¾ of a pound of the mixture; moderately cool oven.
+
+
+Molasses Cup Cake.
+
+One qt. N. O. molasses, 1 doz. eggs, 1¾ qts. sweet milk, 1 oz. soda,
+and 1 oz. carbonate of ammonia; a little butter or lard may be added.
+Flavor with oil of lemon. Put in enough sieved flour to make a soft
+dough, being careful not to get it too stiff. Beat the flour in well,
+and bake in small scalloped moulds in a moderate oven.
+
+
+Taylor Cake, No. 1.
+
+One-half lb. brown sugar, ¾ lb. butter, 6 eggs, 1 qt. New Orleans
+molasses, a scant pint of water, 2 oz. soda, about ½ oz. ground ginger,
+and ¼ oz. ground allspice, 3½ lbs. flour. Stir the sugar and butter
+together for a few moments, then add the spices, molasses, water and
+soda. Stir well, and then put in the flour; when well mixed in, put
+in the eggs, and stir the mixture right well, scraping down from the
+sides of the bowl occasionally with the pallet knife. Drop on slightly
+greased pans, or in Patty pans, and bake in a moderate oven. Bake
+light, as they are easily burnt at the bottom.
+
+
+Taylor Cake, No. 2.
+
+Stir the sugar and butter, add the 6 eggs by degrees, adding 8 instead
+of 6, beating up well, then put in the molasses, spices, water and
+soda. Stir a little, and then put in the flour. Mix lightly. Bake as
+No. 1.
+
+
+Chocolate Sponge Drop.
+
+Make a mixture the same as for lady fingers, and squeeze through the
+“lady finger sack” on brown paper, making small round cakes; but don’t
+sieve sugar on them. Bake in a medium hot oven. When baked and cool,
+wet the paper with a brush dipped in water, and take off the cakes. Cut
+the cakes to one size with a cake cutter, or trim with a sharp knife.
+Lay two of them together, putting jelly between. Put in a small kettle
+2 lbs. white sugar, ¼ lb. cocoa, cut fine, and add ½ pint water; boil
+to a thread, which may be known by taking a little between the thumb
+and finger and pulling apart; when a thread about an inch long can be
+drawn in this manner, it has boiled sufficient. Take from the fire, and
+with the spatula keep rubbing the mixture well against the sides of the
+kettle, until pretty thick, which will be in about five or ten minutes.
+Have the cakes and a few greased pans ready at hand, also a piece of
+wire bent in the shape of a pair of tongs. Throw in the cakes one at a
+time and take out with the wire, holding the cake against the wire with
+the left forefinger. This should be done as soon as possible, as the
+chocolate will soon harden. Set on the greased pans, trim off any lumps
+of chocolate that may be hanging to the cakes, and set on a tray. Large
+cakes may be covered with chocolate by first putting a plain border of
+icing around the cake, using a large tube, that is, in case the cake
+should be high in the middle, but if flat as jelly cake, spread out the
+chocolate immediately with a pallet knife.
+
+Jelly cakes covered with chocolate, and finely ornamented, produce
+a fine effect. The chocolate that is left over may be used again by
+adding more cocoa and sugar; but in using that which is left with
+fresh, it is best to put in about ¼ lb. _Fondant_, after the sugar and
+cocoa are boiled to a thread, and before rubbing against the sides of
+the kettle. The quantity of sugar and chocolate herein mentioned is
+sufficient for a 1 lb. batch of the cakes.
+
+
+Jenny Lind Cakes.
+
+Take lady cake mixture and squeeze through a “lady finger sack” into
+small round cakes about the size of a large hickory nut, on pans that
+have been slightly greased. Let them be a good distance apart. Lift
+the pan up about a foot or two and let it fall down flat on the table
+to flatten the cakes a little. Be careful to have pans that are smooth
+and even. Bake just before lady cake, as they require an oven a trifle
+hotter. When baked, the cakes should be nearly white, with a nice brown
+edge. When cool, make a star, ring, heart, or other design on each
+cake, with Meringue icing or ornamenting icing, and fill the space
+inside of the design with nice red or amber colored jelly; squeeze the
+jelly through foolscap paper, making it cone-shaped. Fill with jelly,
+and then cut off the end. Be careful not to get the cakes baked too
+much.
+
+
+Jelly Roll.
+
+One-half lb. white sugar, 14 eggs, ½ lb. flour. Beat the sugar and
+eggs together until stiff, mix in the flour, and spread on a sheet of
+brown paper that has been laid on a pan. Spread about ¼ or ½ in. thick.
+Bake in a moderately hot oven. When baked, turn over on another piece
+of brown paper laid on the table, and wash over with a brush dipped
+in water, spread with jelly and roll up quick. It must be spread and
+rolled as quickly as possible after it is taken out of the oven. If the
+jelly is too thick, stir it so it will spread nicely.
+
+
+Molasses Pound Cake.
+
+One quart New Orleans molasses, 1 qt. milk or water, 1 oz. soda, strong
+weight, 6 eggs, 6 oz. butter, 6 oz. lard, 2 tablespoonfuls ginger and
+one of allspice, 4 lbs. flour. Have the butter a soft paste, stir
+in the eggs well, mash the soda and dissolve in the milk, put in the
+flour. Don’t mix it more than is necessary to mix it in. Put in medium
+size pans, and bake in a cool oven.
+
+
+Rough and Readys.
+
+One-half lb. brown sugar, ½ lb. butter or lard, ¾ pint molasses, ¼
+pint milk or water, light ½ oz. soda, 1 tablespoon ground cinnamon, 1
+teaspoon ground allspice, 4 eggs, flour enough to make a dough that
+can be nicely rolled out, about 2 or 2¼ lbs. Dust a clean board very
+lightly with flour, cut out the cakes about ¼ inch thick, and a long
+shape. Set closely together on the board, beat a few yolks of eggs with
+a little sweet milk or water, and with a brush dipped in this wash over
+2 or 3 doz. of the cakes at a time. Throw them over on dry granulated
+sugar, and set on slightly greased pans; bake in a moderate oven. If
+desired, about ½ lb. flour less may be taken, using instead ½ lb. scrap
+cakes.
+
+
+Ginger Snaps.
+
+One lb. brown sugar, 1 lb. butter or lard, 1 quart N. O. molasses, 1
+pint water, 2 oz. soda, 4 oz. ginger. Mix and cut them out with a small
+cutter, about the size of a large copper cent; or cut and roll in long
+round pieces a little thicker than a broom stick, cut in small pieces
+with the scraper, make them into round balls by rolling one in each
+hand in the same manner as light cakes. Set on pans far enough apart so
+they will not run together, and flatten each one with the palm of the
+hand. If they are desired extra _hot_, put in a little cayenne pepper.
+The pans should be greased lightly. Bake in a moderate oven.
+
+
+Ginger S’s.
+
+One lb. brown sugar, 1 lb. lard, 1 quart N. O. molasses, 1 oz. soda,
+½ pint water, 3 oz. ginger, about 5 lbs. flour. Mix and cut in small
+pieces as described for ginger snaps. Roll each small piece lengthwise
+until a little thicker than a lead pencil, then form into shape
+something like a letter S, put on slightly greased pans, and bake in a
+moderate oven.
+
+
+Crullers.
+
+1¾ lbs. white sugar, 10 eggs, ¼ lb. butter, 1¾ pints sweet milk, good
+measure, 1 teaspoonful soda, 2 teaspoonfuls cream tartar, 4¾ lbs.
+flour, a little oil of lemon to flavor with. Dissolve the soda in the
+milk. Have the butter soft. Mix the sugar, eggs, butter and oil of
+lemon together, stir in the soda and milk, then put in the flour, and
+sprinkle over it the cream of tartar. Mix and cut out in small narrow
+rings, about ¼ inch thick. Spread dry cloths on boards and lay the
+crullers on these, or lay them on boards that have been slightly dusted
+with flour. They should be fried in hot lard as soon as possible after
+being mixed and cut out. Have _plenty_ of lard to fry them in. Turn
+them over with a stick. When done frying set the lard in a cool place,
+and before frying again set the vessel with the lard on the stove for a
+moment, and turn out the lard on a piece of paper laid on the bench or
+floor. Scrape off that which is black, clean out the vessel, and put in
+the lard again with more fresh lard.
+
+
+Scrap Cake.
+
+Three lbs. scrap (trimmings off jelly cakes, and various other kinds
+of cakes that will not sell, but are good yet, rolled and sieved), ½
+gallon N. O. molasses, 1 quart sweet milk, 1 oz. soda, ½ lb. butter,
+about 1 oz. ground ginger and ½ oz. ground allspice, a few currants,
+and flour sufficient to make a medium stiff dough. Mix and spread about
+1½ inches thick in a pan that has been right well greased. Bake in a
+cool oven, and when cool ice over with water icing.
+
+
+Citron Cake.
+
+Make a mixture for pound cakes as mentioned, and just before putting in
+the flour add ½ lb. citron, cut in fine pieces, and 1 lb. currants. Mix
+and bake as pound cake, in a square pan. When baked turn out on a tray,
+and when cold, ice and mark in slices.
+
+
+Currant Cake.
+
+Make the same as citron cake, but instead of the citron take currants,
+and bake in round moulds. When cool, ice and mark in slices.
+
+
+Ginger Cakes.
+
+One-half gallon N. O. molasses, 1 pint water, 2½ oz. soda, 4 oz.
+ginger, 7¼ lbs. flour. Mix light, cut about ¼ inch thick. Put on pans
+that have been slightly greased, and before putting in the oven wash
+over with a thin wash made of molasses and water. Bake in a hot oven.
+
+
+Sugar Cakes.
+
+One lb. white sugar, ½ lb. butter, 2 eggs, ½ pint water, ¼ oz.
+carbonate of ammonia, oil of lemon to flavor. Mix, cut out in cakes
+about ¼ inch thick, and bake in a hot oven.
+
+
+Macaroon Pyramid.
+
+For this it is necessary to have a round tin mould or form of a conical
+shape, wide at the bottom and narrowing to a point at the top; have
+also a round flat ring cut out of a piece of tin, that can be put over
+the top of the mould and slipped half way or three-quarters down; the
+mould can thus be used for a large or small pyramid, as desired. If the
+mould is a new one, scrub off well with hot water and soap, wipe dry,
+and when cool grease with a brush dipped in lard. Don’t have the lard
+too hot, just soft enough so it can be applied with a brush; grease the
+mould well. A macaroon pyramid looks best if the macaroons are uniform,
+about the size of a silver quarter, or a little larger. If some of them
+should be larger than others use them for the bottom of the pyramid.
+Pick out all the best that are wanted for the pyramid. They should be
+firm on the bottom. If hollow at the bottom or cracked much on top, the
+pyramid will be liable to break when lifting off the form.
+
+Take about 3 lbs. of white sugar, the brand known as “A,” water enough
+to barely cover it, then put into a small copper or brass kettle, or
+a stew pan will answer; being careful to have the vessel used right
+clean. When it commences to boil, cover with a clean board or sheet
+of tin. Or after it commences to boil, wash down the sides of the
+kettle occasionally with a clean white rag dipped in a bowl of cold
+water, and wrung out a very little. Add while boiling 1 teaspoon cream
+tartar. When boiled to a crack it is done and should be taken from
+the fire, and set into a larger vessel that has very little water in
+it, to prevent the sugar from coloring or scorching from the heat of
+the kettle. Now take a macaroon in the left hand and hold it against
+the bottom of the form, and take another in the right hand, dip the
+edge in the sugar (being careful not to burn the fingers) and stick it
+against the other macaroon. Keep on in this way until there is a row of
+macaroons around the form. Dip the macaroons close to the side of the
+kettle, where the sugar is the thickest. Now set more macaroons above
+this row, building around the same as the first row, but dipping the
+macaroon so it will stick to the row beneath as well as to the side.
+When three rows are built around in this way, loosen them by lifting up
+just a very little to see that it is loosened. If it is intended for
+a large pyramid, take a small stick, put a little more sugar between
+the rows before loosening, so it will be firm. This is only needed to
+be done with the three lower rows. When about half built loosen again,
+and also when about three-fourths built. Proceed in this way until
+within about two inches of the top of the form, making the top row even
+all round by taking pieces of macaroon or very small macaroons. Pour
+enough of the sugar on a marble slab or pan that has been greased, to
+make a small round cake, fasten this with some of the sugar on top
+of the pyramid after the pyramid has been lifted from the form. When
+lifting off be careful not to strike the top against anything. If it
+will not loosen easily, light a small piece of newspaper and put under
+the form. Place a hand on each side of the pyramid and raise it up.
+If it does not come loose in this way, get an assistant to hold a 4
+lb. weight on top of the form to hold it firm until loosened, and be
+careful not to push against it when lifting. Try to have it set up as
+soon as possible, as the sugar will soon harden. If it is commencing to
+harden set on the edge of the stove to keep warm, or add about ½ pint
+water, and boil to a crack as before. When the pyramid is set up it may
+be ornamented with ornamenting icing, and composition flowers, gilt,
+silvered and green leaves. Macaroon pyramids will not keep nice long
+in warm or damp weather, and are therefore mostly made in the fall or
+winter.
+
+
+Candy Ornaments for Macaroon Pyramid.
+
+Cut a design out of pasteboard according to your fancy. Grease a marble
+slab, and with a lead pencil mark off the design on the slab. Ornament
+over the lead pencil mark with ornamenting icing, using a plain coarse
+tube. Run inside of this sugar that has been boiled to a crack, using
+a small copper pot with a long fine spout, or make a fancy design on
+the slab with the lead pencil, and run out boiled sugar with a spoon.
+As soon as the designs harden loosen with a pallet knife, being careful
+not to break them, or fasten to the pyramid orange slices that have
+been dipped in boiling sugar, first dipping in one end, letting it
+harden, and then the other. Be careful not to tear the fine skin around
+any of the slices.
+
+
+To Make an Egg Beater.
+
+Take some stout brass wire, and cut into lengths of about 2 feet, or
+as long as desired. Take 8 or 10 of these, and bend them in the shape
+wanted. Wrap the part wanted for a handle tightly with stout cord. A
+stick of wood may be used for making the handle stronger, but if stout
+wire is used and wrapped well it will answer the purpose. If the beater
+is wanted for beating the whites of eggs alone, thinner wire may be
+used.
+
+
+Almond Puffs.
+
+The whites of 7 eggs, 1 lb. pulverized sugar, 2 oz. blanched almonds,
+dried, rolled, and passed through a sieve. Let off the whites into a
+clean round-bottomed copper kettle, or a tin bucket, beat with the
+beater until right stiff, occasionally adding a tablespoonful of the
+sugar while beating, then put in the sugar and almonds, and mix with a
+thin wooden spatula. Mix light, then pass through a gum sack made in
+the same manner as a lady finger sack, first slipping in a tin tube.
+Squeeze through this on pans that have been well cleaned and thickly
+greased. Put in a very cool oven. When they have a crust so they can be
+well handled take them off the pans and put on tin trays.
+
+
+Icing.
+
+Let off the whites of 8 eggs into a clean white bowl, or let them off
+into a cup one at a time and then empty into the bowl. Be careful not
+to get the least particle of yellow in the whites. Add a few drops of
+acetic acid to the whites of eggs, and as much ultramarine blue as will
+lay on the point of a penknife; great care should be taken not to get
+in too much or the icing will be blue. Stir in enough pulverized sugar
+that has been passed through a fine sieve to make a thickish paste.
+Beat this up by holding a spatula in each hand, having the bowl in the
+lap or standing on a bench or table, beat until right white and light,
+which will require brisk beating for 20 minutes. The icing should be
+just thick enough so that it can be spread with a pallet knife nice
+and smooth on a cake without running off the sides while the cake is
+drying. Spread the icing within about half an inch of the edge of the
+cake. Put in the proof oven, or dry inside the oven after the baking is
+done. Be careful that the icing don’t get brown. As soon as the icing
+is dry enough to bear the weight of the ornamenting that may be put
+on, take the cake out. This amount of icing is sufficient to ice and
+ornament a good sized cake. If the icing is wanted for ornamenting also
+it should be made of “lozenge sugar,” which is fine like flour; but for
+plain icing alone the common pulverized sugar will answer. Be careful
+to have the bowl, paddles, &c., right clean, and see that they are not
+greasy.
+
+To ice and ornament a small cake, it is best to make plain icing, and
+then give the cake one thick coating of icing, and add sufficient sugar
+to make the icing stiff enough for ornamenting. But for a large cake,
+as a wedding cake, give the cake a very thin coating of icing, allow
+this to dry, then put on a thick coating of icing and allow that to dry
+also; beat up icing in a separate bowl for ornamenting the cake. This
+icing should be so that it will stand alone, and that the _border_ will
+not slip off the cake after it is put on.
+
+To become a good ornamenter requires a great deal of practice; and to
+become a first-class one a knowledge of drawing is necessary, although
+any one with a little practice can ornament a cake so that it will
+look well. Take a piece of ornamenting paper, or writing paper will
+do, wrap it around the hand or fingers so as to form it into a conical
+shape, then holding in the hand so that it does not unwrap, cut off
+the pointed end with a scissors, and slip in an ornamenting tube at
+the top. Put in the icing, turn the paper down, and squeeze with the
+ball of the thumb. Ornamenting tubes are cut in different designs.
+Use a coarse tube for making a border around the cake, and a fine one
+for ornamenting inside of the border. Gilt, silvered, and various
+colored leaves can also be put on; also a variety of ornaments. Before
+beginning to ice a cake always trim it neatly with a sharp knife, so
+that it will have a nice shape, or use a large grater. Clean off the
+crumbs well with a brush, and fill up the hole made by the spout of the
+mould by firmly fastening a hard sugar or other cake in it. Always use
+white icing and white ornaments for decorating a wedding cake.
+
+
+Water Icing.
+
+Take pulverized sugar and water, and make a rather thick paste, add a
+few drops oil of lemon, spread on the cake and set the cake in a warm
+place a few minutes to dry.
+
+
+Substitute for Whites of Eggs in Making Icing.
+
+Three ounces isinglass, ½ lb. white glue, 2 gallons water, boil this
+together and skim well. Put in afterwards ¼ lb. burnt alum, which has
+previously been dissolved in warm water. Keep in a cool place. Cakes
+iced with this should not be allowed to stand over a day or two, as the
+icing soon becomes very hard.
+
+
+Soda Biscuit, No. 1.
+
+Eight lbs. best flour, 1 lb. lard, ½ oz. soda scant, ½ oz. carbonate of
+ammonia, ¼ lb. cream tartar, ½ gall. milk, about 1 pint water; mix. Cut
+out thick and bake in a hot oven, leaving the oven door partly open;
+add also a little salt to the flour, &c.
+
+
+Puff Paste.
+
+To make good puff paste, it is necessary to have the best of flour
+and good fresh butter. The butter should be pretty stiff, but not
+hard. If the butter is soft, put it in ice water two or three hours
+previous to making the paste. Take 2 lbs. flour, and 2 lbs. butter; mix
+a small piece of the butter, about ¼ lb., with the flour, by rubbing
+it thoroughly between the palms of the hands until fine. Put in 1
+pint ice water, or some that is right cold. Mix and work this well in
+a bowl, then roll out on the bench until about half an inch thick.
+Work the balance of the butter with the hands in a little cold water.
+Then work out the water by taking a little of the butter in the left
+hand, and slapping it with the palm of the right hand. Lay this butter
+evenly over the paste to within about 1 inch or 1½ inch of the edge of
+the paste. Now fold from two sides and roll slightly, then from the
+opposite sides also. Lay a sheet of brown paper on a pan and put the
+paste on it. The pan should be large enough for the paste to lay in
+without doubling the paste. Set the pan on some broken ice, or on a
+large piece of ice, and cover it with another pan, and lay a few pieces
+of ice around on the top pan also. Let it remain this way half an hour,
+then roll it out, fold it and roll again, being careful not to roll
+too much; set on the ice again and let it remain twenty minutes, then
+roll again. Set on the ice again for fifteen minutes, roll again, and
+let remain on the ice for twenty minutes more, then roll out, handling
+the paste as little as possible with the hands. It should always be
+rolled in as cool a room as possible, and baked immediately after it is
+cut out. Bake in a moderately hot oven.
+
+
+Tarts.
+
+Roll out puff paste about ¼ inch thick, cut out with a large round
+cutter, and with a small cutter press gently in the middle of each one
+cut out. Cut out so as to have as little scrap as possible. When baked,
+press each tart down in the middle, and fill with cranberry sauce or
+apple marmalade.
+
+
+Pie Crust.
+
+Two lbs. flour, 1 lb. butter, a scant 1 pint water. The butter should
+be a stiff paste. Rub the butter and flour well together between the
+hands until fine, then pour the water over mixture. Ice water should
+be used in hot weather. Mix the water in as lightly as possible. Lard
+may be used in place of butter, but is not equal to it; when lard is
+used, add a pinch of salt. If the butter is too salty, wash out in
+cold water. Have the pie plates greased. With the scraper cut some of
+the dough into pieces large enough for bottom crusts, roll a little,
+just enough to make them round. Flatten a little with the palm of the
+hand. Before rolling out, dust the bench with flour. Roll out a little
+crosswise, lift up the dough, dust the bench, turn the dough upside
+down, and roll out lengthwise of the bench. Get it to a round flat
+shape with as little rolling as possible, as rolling it much will make
+it tough. Roll very little larger than the plate, so as not to have
+much scrap dough. Roll out about one-half of the dough for “bottoms.”
+As soon as the bottom is rolled out for one pie put on the pie plate,
+lift up the pie plate about 3 inches and let fall again a couple of
+times, don’t press it down with the fingers. Make the bottom crust for
+pies a little thicker than the top crust. Have plain pie plates, don’t
+get those with a groove pressed in them. When making some juicy fruit
+pie wash the rims of the pies before putting on the top crust with
+water. If the oven should be a little cold, and you wish the pies to
+have a nice color, wash over with a brush dipped in the beaten yolks of
+eggs and a very little water.
+
+
+Apple Pie.
+
+Pare tart apples and cut fine. Fill up the pies, add white sugar to
+sweeten and a dust of ground cinnamon, or a little of the grated
+_yellow_ of a lemon. Put a few tablespoonfuls water in each pie, also
+about ½ oz. fresh butter. Don’t pare the apples until ready to make the
+pies, as they turn black looking. If you prefer the apples stewed, put
+into a stew pan with just enough water to cover them, stew until soft,
+then mash, sweeten and flavor to taste.
+
+
+Cranberry Pie.
+
+Wash the berries and pick out all that are not fit. Put into a stew
+pan with barely enough water to cover them, stew until soft, pour
+into a crock and let them cool. Then rub through a colander or sieve
+and sweeten, or sweeten while hot. The sugar should be sieved before
+putting it in; white sugar is best, although any kind of common sugar
+may be used. Fill the pie with the fruit, roll out the dough, cut it in
+strips and lay diagonally across, previously wetting the rim of the pie
+with a little water.
+
+
+Mince Pie.
+
+Mince meat procured from the groceries is generally too thick, and
+should be thinned with the addition of sweet cider. The best mince meat
+is made of beef, suet, apples, brown sugar, seedless raisins, currants,
+the grated _yellow_ of lemons, a little citron, ground cinnamon,
+cloves and allspice, good sweet cider, and enough Port Wine to impart
+a good taste; the beef, apples, &c., to be chopped fine and then all
+thoroughly mixed.
+
+
+Lemon Pies, No. 1.
+
+Six good sized and fresh lemons, 3 lbs. white sugar, 6 eggs, 1 pint
+milk, ½ lb. corn starch, 2 oz. fresh butter, a pinch of salt, and 3
+qts. water; put the sugar in a bowl, and grate on it the _yellow_ of
+the lemons; don’t use the white, rind or seeds, or the pies will be
+bitter. Also squeeze the juice of the lemons on the sugar. Set the
+milk on the stove to boil, beat the eggs and corn starch together, and
+when the milk boils put this in, stirring briskly; then add the sugar
+and lemon juice. Be careful not to get it scorched. Put into a bowl to
+cool, and when cool fill the pies, cover and bake; or make the custard
+a little thicker, and fill the pies, not putting any crust on them.
+When baked, beat up some whites of eggs, add pulverized sugar, and
+spread this over the pies, and set in the oven to brown.
+
+
+Lemon Pies, No. 2.
+
+One good sized fresh lemon, 1 egg, ½ lb. white sugar, 2 heaping
+tablespoonfuls of flour, and 1 pint water; grate the _yellow_ of the
+lemon into a bowl, put in the flour, then the egg, add a very little
+water, and beat this smooth with a spatula. Then add the sugar and
+water, stir well, fill the pies pretty full, wet the rim of the pie
+before putting on the top crust, and cut a good many holes in the top
+crust. This makes a good pie, but it sometimes boils out considerable
+while baking.
+
+
+Cocoanut Custard Pie.
+
+Grate the cocoanuts, add a little melted butter, enough sweet milk to
+make a right soft batter, and sweeten to taste. Bake without a top
+crust. Allow 2 eggs for each pie.
+
+
+Pumpkin Custard Pie.
+
+Pare and remove the seeds from the pumpkin, cut in small pieces, and
+stew until soft; put into a colander and allow all water to run off,
+then rub through the colander into a bowl. Add sugar to sweeten, some
+beaten eggs, about 1 for each pie, thin with boiled milk, flavor with
+ground allspice. Bake without a top crust.
+
+
+
+
+FAMILY BAKING.
+
+
+It seems to me there is not the interest taken by mothers to instruct
+their daughters in baking and cooking that there should be. It is
+often the case that a mother who has several grown-up daughters does
+the baking herself, and her daughters know very little about it. Ask
+her why she don’t allow her daughters to do the baking, and she will
+probably tell you, “Oh, they have plenty of time yet to learn.” It may
+be, and very often is, more convenient for families to buy their bread,
+but if every woman knew _how to bake good bread_, it would contribute
+much towards the health and happiness of all. None but those who have
+experienced it, know the mortification felt when the bread is bad
+after _trying their best_. There are a great number of women who can
+bake good bread, and I don’t think they regret it, although it may not
+be considered a _high-toned accomplishment_ by _some_. I think the
+formation of Ladies’ Baking and Cooking Societies would be a good idea.
+It would be profitable to all. Have a meeting, say once a month, each
+member donating a specimen of her baking, bread or cake, and various
+“cooked dishes,” the recipes for making them to be printed, and a copy
+distributed to each member. The business of the meeting, as remarks,
+essays, &c., on baking and cooking, could be concluded at an early hour
+in the evening, say by 9 o’clock, after which time a few hours could
+be agreeably spent in company with relatives and friends, previously
+inviting them to call, and having dancing, singing, or various social
+games, thus combining pleasure with profit.
+
+The recipes herein mentioned are most of them adapted to families,
+as well as hotels and bakeries. The _ferment_ mentioned as made with
+_stock yeast_ is the _yeast_ generally sold to families by bakers, and
+is used by the bakers themselves. Every large-sized family obliged to
+do their own baking should have a brick oven built, and covered with
+a shed to protect it from rain. A brick oven large enough to meet the
+requirements of a large family can be built at a comparatively small
+cost. It is often the case that a woman does the baking in a rickety
+old stove. The reason a great many women fail to make good bread is
+because they allow the sponge to fall too much or the dough to raise
+too much.
+
+
+Ferment for Family Baking.
+
+Put a few potatoes on to boil, about 6 good sized ones; put sufficient
+water on them, so that there will be plenty to _scald_ a handful of
+flour; when they have boiled soft, put into a clean crock that has been
+well _scalded out_ the handful of flour, and pour enough _scalding_
+water to make a smooth paste. Take the potatoes out and mash them, and
+add them also. If you want a good quantity of ferment, then add the hot
+water also, but if not, only add sufficient to make the ferment about
+milkwarm, or nearly cold in hot weather, and put in a gill of family
+yeast, or 4 cakes of “National Dry Yeast,” made at Seneca, N. Y., or
+some other equally as good. When set with dry yeast, it will require
+longer for the ferment to rise and fall than with family yeast. Set
+the ferment on a shelf near the ceiling, where it will keep moderately
+warm, and where it will not be _disturbed_. Put it in a narrow crock.
+Make this in the evening, and set the sponge the next morning, or if
+it has not _fell yet_, wait until evening before setting sponge.
+
+
+Setting Sponge and Making Dough.
+
+Strain the ferment into a wooden bowl or small dough tray, add
+one-fourth as much milkwarm water as ferment, stir in sufficient sieved
+flour to make a rather stiff batter, let this set in a moderately warm
+place until the sponge has _raised and fell_ a very little, then add
+three-fourths as much milkwarm water as you set ferment and _water_
+for sponge. Make into dough, and allow it to raise, which will take
+generally about one hour; then make into loaves and bake. Have the room
+while the sponge and dough are raising _comfortably_ warm, but not warm
+enough to make you feel uncomfortable. Be careful that the sponge don’t
+get disturbed while it is raising.
+
+
+Family Yeast.
+
+Take 6 good sized potatoes, pare them and boil until soft, then mash
+them in a narrow 2-gallon crock, and put on them about 1 lb. flour.
+Boil 1 handful of hops in a gallon of water for 15 minutes, and strain
+this while boiling on the flour and potatoes, stirring thoroughly until
+smooth. When about milkwarm, or nearly cold in summer, add 1 gill of
+good family yeast, stir well, and set in a moderately warm place. When
+it has raised and fell about 1 inch, stir it well; it is then ready
+for use. Set in a cool place; use 1 gill of this to ½ gallon milkwarm
+water, or cold water in summer, to set sponge. Set the crock in a tub
+of cold water to cool after the flour is scalded, in summer.
+
+
+Pan Cakes.
+
+Four heaping tablespoonfuls of flour, 4 eggs, a pinch of salt, sweet
+milk enough to make a soft batter; stir this well, and have it thin and
+smooth. Put a little lard in a skillet, and when it is hot put enough
+of the batter to make a thin cake. Bake a nice light brown color on
+both sides. Serve while hot.
+
+
+Potato Cakes.
+
+Take raw potatoes, pare and grate them, put in a very little flour, put
+in 3 eggs to each ½ gallon grated potatoes, and a little salt. Fry in
+hot lard until a nice brown on both sides. A little sweet cream may be
+added to the mixture, if desired. Serve while hot.
+
+
+
+
+ICE CREAM.
+
+
+For making ice cream, the cream should be sweet and good. Fresh cream
+makes a much better quality of ice cream than some that has been kept
+three or four days. After having eaten a dish of cream made from old
+cream, there will be a sort of buttery coating on the tongue and roof
+of the mouth. This will not occur if the ice cream is made of fresh
+cream, unless the ice cream is beaten too much. Ice cream should be
+made and kept, if possible, in a cool, shady place. The tin cans,
+when empty, should be well scalded and rinsed out; stand them up so
+the water will run out, then wipe thoroughly dry and lay on a shelf,
+keeping the lid off until well aired, then put the lid on. The cans
+should be nicely arranged on shelves. When the “season” is over, grease
+the cans inside and out before putting away. In about a week or two
+before the season begins, get everything in readiness; thoroughly clean
+the cans, have those that need mending taken away, be sure that none
+of them leak. See also that the tubs are in good condition and do not
+leak, and have good hoops, hinges and plugs. There are machines for
+breaking ice; if you have none, get a large stamper made of hard wood,
+or smaller if made of iron; have the ice cream tubs a little higher
+than the cans; get some cheap blue paint, and give the tubs a coating
+or two every spring. There should be a good deal of space between the
+can and tub for the ice. Don’t mash the ice too fine; have a stout
+wooden box made of thick hard plank for breaking the ice in, and
+thoroughly put together, so that it will not come apart while breaking
+the ice.
+
+To each gallon of cream take 1½ lbs. white sugar and 3 eggs. The eggs
+may be omitted, if desired. Beat up the eggs a little, pour on half the
+cream and put in the sugar; strain this through a strainer into the ice
+cream can. There will be a little sugar left in the strainer, pour the
+rest of the cream on this and stir; then put on the lid and pack ice
+around. Break up the ice, and sprinkle salt pretty thickly over it; any
+kind of coarse salt will do. Mix the salt and ice thoroughly before
+putting it around the can, with a strong scoop or shovel; after the ice
+is packed around the can, turn the can about 10 minutes, then scrape
+down the cream from the sides of the can with a pallet knife, and turn
+again, and so on, scraping down every 10 minutes until the cream gets
+pretty stiff; then let a little of the water out of the tub (have a
+plug at the bottom of the tub with which to let off the water), and
+pack more salted ice around the can, beat up with a paddle for about 20
+minutes, put in the flavor, beat about 10 minutes longer, scrape off
+the paddle _lightly_, and scrape the ice cream down from the sides of
+the can, so as to have it level. If not wanted right away, let all the
+water out of the tub, cover the can with salted ice. Ice cream is best
+when it stands packed about an hour after being made.
+
+One gallon of good cream will make 1½ gallons ice cream. If it is
+beaten more than this, it becomes buttery. For flavoring with vanilla,
+use 2 good-sized vanilla beans to 5 gallons ice cream, cut in small
+pieces and put into a tin can, pour on about ¾ pint of water, let it
+boil until very little water remains in the can, but be careful not to
+burn it; have a lid on the can while boiling it. Strain this when cool
+through a fine muslin rag into the ice cream. Put that which remains
+in the rag into a bottle, and pour enough alcohol on to cover it, then
+cork. This will make a good extract. Vanilla flavoring is generally
+preferred. Remember always to put _salt_ on ice for making ice cream,
+and be sure that the _tub does not leak_. Some ice cream makers allow
+the cream to come to a boil before beginning to freeze it. Others use
+_milk_ and scalded corn starch. Ice cream cans that have round iron
+bottoms (“Manigle’s patent,” I believe) are the best when turning by
+hand.
+
+This recipe is for making ice cream with the common can, hand or steam
+freezer. Remember that the ice cream should not be beaten until _rather
+stiff_. There are also porcelain cans and porcelain-lined cans for
+keeping ice cream. Always attend to ice cream, so that it does not get
+soft, putting salted ice around it, and beating smooth with the paddle.
+Should it get soft and full of lumps, strain it and freeze as before.
+
+
+Strawberry Ice Cream.
+
+Take 1 qt. strawberries, mash them and put them in 1 gallon of ice
+cream, and beat up thoroughly; a little red coloring may be added, if
+it is desired to have it of a fine red color. Made in this way, no
+one will complain that the ice cream is not made with the fruit. Or,
+to 3 qts. good fresh cream add 2 lbs. sugar, stir it well, and then
+put in 1 qt. strawberry juice that has been obtained from “dead ripe”
+strawberries. Freeze in the usual way.
+
+
+Chocolate Ice Cream.
+
+Scrape down some cocoa, put into a clean pan with a little water, set
+on the stove or in the oven, and work with a spoon until smooth; then
+strain through a sieve into the ice cream. Flavor to suit the taste.
+
+
+Lemon Ice Cream.
+
+Flavor with oil of lemon.
+
+
+Pine Apple Ice Cream.
+
+Cut up a pine apple into fine pieces, sprinkle sugar thickly over it,
+and mash it well with a wooden stamper; then strain into 1 gallon ice
+cream that has been made by using 2 lbs. of sugar to 1 gallon of cream.
+
+
+Orange Water Ice.
+
+One doz. oranges, 1 gallon water; grate the _yellow_ rind from 6 of
+the oranges, add a little of the grated rind, and strain it through a
+fine muslin cloth into the balance of the water; add 2 lbs. sugar, and
+freeze the same as ice cream. It does not require to be beaten like ice
+cream; just stir with the paddle until smooth.
+
+
+Pine Apple Water Ice
+
+Is made in the same manner as the ice cream, using water instead of
+cream, and adding ½ lb. more sugar.
+
+
+Gum Paste for a Pyramid.
+
+Take 4 oz. picked gum tragacanth, pour on about 1¼ pints water. Do
+this in the evening, and let it stand until the next morning; then
+strain through a clean coarse cloth into a large bowl, add lozenge
+sugar until pretty thick, stir well with the spatula; then put in more
+sugar until rather stiff. Throw out on a clean marble slab or table,
+and work with the hands. Tie up a little corn starch in a clean white
+rag, and dust the slab or bench with this. This paste may be colored
+to suit the fancy. Roll out with the rolling pin, and cut after any
+desired pattern. Put in a warm place to dry. Then set together and
+ornament with icing; a very nice ornament can thus be made for the
+supper table or show window. This quantity is sufficient to make a very
+large pyramid, and will keep a long time if put in a crock and covered
+tightly. Keep in a cool place. When it is desired to keep it, put
+sufficient sugar into the strained gum to make it pretty thick, but not
+stiff; then when wanted for use, a little may be taken out, and more
+sugar worked in until stiff enough.
+
+
+Red “Sugar Sand.”
+
+Take clean granulated sugar, and put into a bowl, add some carmine
+that has been dissolved in a little alcohol, or use a little prepared
+cochineal. Rub the sugar between the hands, and a fine red or pink
+color may be obtained in this way. Set in a warm place, and while
+drying rub between the hands occasionally, so it will not form into
+lumps.
+
+Any color of “sugar sand” may be made in this manner by using colors
+that are not poisonous, always being careful to dry on a shady place
+with a very moderate heat.
+
+
+To Open Cocoanuts.
+
+Have a hard wooden block; it should have a hollow, so the cocoanut will
+lay in a little. Take a sharp hatchet, and with the corner chip off a
+piece of the shell at the ends where the holes are, when the balance of
+the shell may be easily taken off by chipping off in small pieces. Turn
+the nut occasionally while chipping off. Then wash the hands clean and
+pare off the fine skin with a sharp knife or “spoke shave.”
+
+
+To Prevent Windows Being Frosted.
+
+Wash with brandy or alcohol.
+
+
+Taffy.
+
+Take 1 gal. N. O. molasses, 2½ lbs. white sugar, ½ lb. fresh butter;
+boil, and when it gets thick, stir to prevent burning. Boil to a
+crack, which may be known by taking out a little on the end of the
+stick, previously dipping the end of the stick in water, then dip in
+right cold water again. If it cracks while attempting to squeeze it in
+the hand, it has boiled sufficient. Pour this upon a marble slab that
+has been previously cleaned and _slightly_ greased. There should be
+square iron or steel rods laid around the edges, to prevent the mass
+running off the slab. Do not handle it until the edges of the mass
+commence to harden; then with both hands lay each side of the taffy to
+the middle of the mass. Let it remain in this manner until it is cool
+enough to be handled; then pull it until light. Have a little flour
+at hand, and flour the hands to prevent the mass from sticking. Pull
+the taffy on a large iron hook fastened well to a post, and known as a
+“candy hook;” grease the hook _very lightly_. If the mass is handled
+or stirred much before it is ready to pull, it is liable to “grain.”
+When ready to pull, do so briskly for a short time. If it should appear
+to “fall to pieces” when put on the hook, the slab has been greased
+too heavy. In this case keep pulling the mass for a short time, no
+difference if it does appear to be rotten, and it will be all right.
+If the taffy is intended to be made into sticks, boil until the mass
+will not stick to the teeth while chewing. If it is desired to have it
+striped, let a little of the mass lie on the slab until the others are
+pulled, roll that which has been pulled to a short stick, and lay the
+other on this in long strips, an even distance apart. Now take hold of
+one end of the roll with the right hand, and pull it out lengthwise
+until the desired thickness is obtained, then pinch or cut it off,
+twist the stick a little and roll until round, and so continue on with
+the rest, rolling those that have been pulled first, to keep them in
+a round shape; sprinkle a little pulverized sugar on the bench before
+rolling out; for a small quantity a pan may be used instead of a marble
+slab, when the slab is not to be had. This taffy will not keep well in
+summer.
+
+
+Apple Jelly.
+
+Take tart apples, wash them clean, and cut each apple in three or four
+pieces; put them into a kettle with only sufficient water to cover
+them. When they have boiled right soft, throw them into a close willow
+basket, and allow the juice to drain through into a clean tub or other
+vessel. Boil the apples in the evening, and let them drain through
+until next morning. To each quart of juice take 1½ lbs. best white
+sugar, put into a clean copper or porcelain-lined kettle, and boil
+until it jellies, which may be known by putting a little in a saucer
+and setting on ice or cold water. While boiling, skim the jelly with a
+skimmer. It may also be colored a brilliant red or yellow.
+
+A great amount of the jelly now sold in tumblers for currant,
+raspberry, quince, orange, &c., is nothing but apple jelly colored and
+flavored with the various extracts.
+
+
+Currant Jelly.
+
+Take currants that are right ripe; to each pint of juice use 1 lb. best
+white sugar, boil briskly, and skim while boiling. It should not boil
+longer than about twenty minutes, or it will become _stringy_. Wash the
+kettle out clean before boiling again. When making jellies be careful
+not to allow them to boil over. If not red enough, aniline coloring
+may be used, but care should be taken not to use too much, as it is
+poisonous.
+
+
+Virgin Yeast, No. 1.
+
+Fill a clean candy jar half full of stock yeast, put it on a shelf
+near the ceiling where it is moderately warm, and where it will not be
+disturbed, cover air tight and allow it to stand three days, when it
+is ready for use. (Put into the jar just after the malt is put in and
+before the stock yeast is in.)
+
+
+Virgin Yeast, No. 2.
+
+Two oz. hops, 1½ lbs. flour, 1½ gall. water; let the hops boil in the
+water fifteen minutes; scald the flour with some of the hop water and
+make a soft, smooth paste, stirring it well, then strain on the balance
+of the hop water; when milkwarm put in a heaping tablespoonful of salt
+and 1 of brown sugar; stir well; put in a crock, set in a moderately
+warm place and allow it to set three days. Boil 2 lbs. pared potatoes,
+mash and add them, and let stand another day.
+
+
+Aniline Coloring.
+
+Put aniline in alcohol, shake well, and allow it to stand a few days.
+Care should be taken in using this, as it is poisonous.
+
+
+Yellow Coloring.
+
+Mix gamboge with a little water in a saucer. This is also said to be
+poisonous, but when used in small quantities will do no harm.
+
+Prepared colors made especially for bakers and confectioners, are
+generally to be had in a confectioners’ furnishing store.
+
+
+Macaroons.
+
+Two lbs. almonds that have been blanched and dried, 4 lbs. dry white
+sugar, about 23 whites of eggs. Rub the almonds and whites of eggs in a
+stone mortar, then work in the sugar well, run out on brown paper laid
+on a pan and bake in a very cool oven.
+
+
+Small Charlotte Russe.
+
+Beat up a pound mixture as mentioned for sponge cakes. Spread about ¼
+or ½ thick on a sheet of brown paper laid on a pan, bake it light; when
+cool cut out, and line small tin cups with this, and join with icing.
+Allow it to dry in the cups, then take out and fill with whipped cream.
+Have the best of cream; put it into a tin bucket, and set the bucket on
+some broken ice, putting a little salt on the ice first, and stirring
+it well. Beat up the cream with the egg beater, and add sufficient
+pulverized sugar to sweeten. Flavor with extract of vanilla. This
+should be made shortly before it is wanted.
+
+       *       *       *       *       *
+
+It is my purpose at some future time to enlarge this work. I would
+therefore be thankful to any person disposed to give me useful
+information in regard to baking, &c.
+
+  Respectfully,
+  THE AUTHOR.
+
+
+
+
+INDEX.
+
+
+                PAGE.
+
+  Almond Puffs, 43
+
+  Aniline Coloring, 61
+
+  Apple Cake, 17
+
+  Apple Pie, 48
+
+  Apple Jelly, 61
+
+  Articles and Utensils--where to procure, 19
+
+
+  Bakeshop, the, 7
+
+  Baking with Fleischmann’s Compressed Yeast, 18
+
+  Bread, 8
+
+  Brown Scotch, No. 1, 31
+
+  Brown Scotch, No. 2, 31
+
+  Brown Jumbles, 32
+
+  Buns, 15
+
+
+  Candy Ornaments, for Macaroon Pyramid, 42
+
+  Chocolate Sponge Drop, 34
+
+  Chocolate Ice Cream, 57
+
+  Cinnamon Cake, 16
+
+  Citron Cake, 39
+
+  Cocoanut Custard Pie, 50
+
+  Cranberry Pie, 48
+
+  Cream Puffs, 29
+
+  Crullers, 38
+
+  Cup Cake, 31
+
+  Currant Cake, 39
+
+  Currant Jelly, 61
+
+  Custard for Cream Puffs, 30
+
+
+  Doughnuts, 17
+
+  Drop Cake, 26
+
+
+  Family Baking, 51
+
+  Family Yeast, 53
+
+  Ferment, 11
+
+  Ferment, without Stock Yeast, 18
+
+  Ferment for Family Baking, 52
+
+  French Bread, 14
+
+  Fruit Cake, 23
+
+
+  Ginger Cakes, 39
+
+  Ginger Snaps, 37
+
+  Ginger S’s, 38
+
+  Graham Bread, 14
+
+  Gum Paste for a Pyramid, 58
+
+
+  Hints on Making Cakes, 19
+
+
+  Ice Cream, 54
+
+  Icing, 43
+
+
+  Jelly Cake, 26
+
+  Jelly Roll, 36
+
+  Jenny Lind Cakes, 35
+
+
+  Lady Cake, 22
+
+  Lady Fingers, 27
+
+  Large Sponge Cake, 26
+
+  Lemon Ice Cream, 57
+
+  Lemon Pie, No. 1, 49
+
+  Lemon Pie, No. 2, 50
+
+  Lemon Cake, 28
+
+
+  Macaroons, 63
+
+  Macaroon Pyramid, 40
+
+  Making Dough, 12
+
+  Making Dough, Family Baking, 53
+
+  Mince Pie, 49
+
+  Molasses Cup Cake, 33
+
+  Molasses Pound Cake, 36
+
+  Mountain Cake, 23
+
+
+  Orange Water Ice, 58
+
+
+  Pan Cakes, 54
+
+  Paris Cakes, 25
+
+  Pie Crust, 47
+
+  Pine Apple Ice Cream, 57
+
+  Pine Apple Water Ice, 58
+
+  Potato Cake, 54
+
+  Pound Cake, 21
+
+  Puff Paste, 40
+
+  Pumpkin Custard Pie, 50
+
+
+  Red “Sugar Sand”, 59
+
+  Remarks, 5
+
+  Rolls, 16
+
+  Rough and Readys, 37
+
+  Rusks or Light Cakes, 15
+
+  Rye Bread, 13
+
+
+  Scrap Cake, 39
+
+  Setting Sponge, 53
+
+  Small Charlotte Russe, 63
+
+  Small Sponge Cake, 30
+
+  Soda Biscuit, No. 1, 46
+
+  Strawberry Ice Cream, 57
+
+  Stock Yeast, 9
+
+  Sponge Biscuit, 29
+
+  Sugar Cake, 39
+
+  Substitute for Whites of Eggs in making Icing, 45
+
+
+  Taffy, 59
+
+  Tarts, 47
+
+  Taylor Cakes, No. 1, 34
+
+  Taylor Cakes, No. 2, 34
+
+  To Open Cocoanuts, 59
+
+  To Prevent Windows being Frosted, 59
+
+  To Set Sponge, 11
+
+  To Make an Egg Beater, 42
+
+  Twist, 15
+
+
+  Virgin Yeast, No. 1, 61
+
+  Virgin Yeast, No. 2, 61
+
+
+  Wash to impart a Gloss to Buns, Rolls, &c., 17
+
+  Water Icing, 45
+
+  White Jumbles, 31
+
+  White Scotch Cakes, 33
+
+  Wine Cake, 33
+
+
+  Yellow Coloring, 61
+
+
+
+
+  Transcriber's Notes:
+
+  Italics are shown thus: _sloping_.
+
+  Variations in spelling and hyphenation are retained.
+
+  Perceived typographical errors have been changed.
+
+*** END OF THE PROJECT GUTENBERG EBOOK 78839 ***