Ale to Mull.—Take a pint of good strong ale,
and pour it into a saucepan with three cloves and a little
nutmeg; sugar to your taste. Set it over the fire, and when it
boils take it off to cool. Beat up the yolks of four eggs
exceedingly well; mix them first with a little cold ale, then
add them to the warm ale, and pour it in and out of the pan
several times. Set it over a slow fire, beat it a little, take
it off again; do this three times until it is hot, then serve
it with dry toast.
Ale, Spiced.—Is made hot, sweetened with sugar
and spiced with grated nutmeg, and a hot toast is served in it.
This is the wassail drink.
Beef Tea.—Cut a pound of fleshy beef in thin
slices; simmer with a quart of water twenty minutes, after it
has once boiled and been skimmed. Season if approved.
Beef Tea.—To one pound of lean beef add one and
one-half tumblers of cold water; cut the beef in small pieces,
cover, and let it boil slowly for ten minutes, and add a little
salt after it is boiled. Excellent.
Beef Tea.—Cut lean, tender beef into small
pieces, put them into a bottle, cork and set in a pot of cold
water, then put on the stove and boil for one hour. Season to
Black Currant Cordial.—To every four quarts of
black currants, picked from the stems and lightly bruised, add
one gallon of the best whisky; let it remain four months,
shaking the jar occasionally, then drain off the liquor and
strain. Add three pounds of loaf sugar and a quarter of a pound
of best cloves, slightly bruised; bottle well and seal.
Boston Cream (a Summer Drink).—Make a syrup of
four pounds of white sugar with four quarts of water; boil;
when cold add four ounces of tartaric acid, one and a half
ounces of essence of lemon, and the whites of six eggs beaten
to a stiff froth; bottle. A wine-glass of the cream to a
tumbler of water, with sufficient carbonate of soda to make it
Champagne Cup.—One quart bottle of champagne,
two bottles of soda-water, one liqueur-glass of brandy, two
tablespoons of powdered sugar, a few thin strips of cucumber
rind; make this just in time for use, and add a large piece of
Chocolate.—Scrape Cadbury's chocolate fine, mix
with a little cold water and the yolks of eggs well beaten; add
this to equal parts of milk and water, and boil well, being
careful that it does not burn. Sweeten to the taste, and serve
Coffee.—Is a tonic and stimulating beverage, of
a wholesome nature. Use the best. For eight cups use nearly
eight cups of water; put in coffee as much as you like, boil a
minute and take off, and throw in a cup of cold water to throw
the grounds to the bottom; in five minutes it will be very
Or, beat one or two eggs, which mix with ground coffee to
form a ball; nearly fill the pot with cold water, simmer gently
for half an hour, having introduced the ball; do not
boil, or you will destroy the aroma.
Coffee.—The following is a delicious dish
either for summer breakfast or dessert: Make a strong infusion
of Mocha coffee; put it in a porcelain bowl, sugar it properly
and add to it an equal portion of boiled milk, or one-third the
quantity of rich cream. Surround the bowl with pounded ice.
Currant Wine.—One quart currant juice, three
pounds of sugar, sufficient water to make a gallon.
Egg Gruel.—Boil eggs from one to three hours
until hard enough to grate; then boil new milk and thicken with
the egg, and add a little salt. Excellent in case of
Lemon Syrup.—Pare off the yellow rind of the
lemon, slice the lemon and put a layer of lemon and a thick
layer of sugar in a deep plate; cover close with a saucer, and
set in a warm place. This is an excellent remedy for a
Lemonade.—Take a quart of boiling water, and
add to it five ounces of lump-sugar, the yellow rind of the
lemon rubbed off with a bit of sugar, and the juice of three
lemons. Stir all together and let it stand till cool. Two
ounces of cream of tartar may be used instead of the lemons,
water being poured upon it.
Raspberry Vinegar.—Fill a jar with red
raspberries picked from the stalks. Pour in as much vinegar as
it will hold. Let it stand ten days, then strain it through a
sieve. Don't press the berries, just let the juice run through.
To every pint add one pound loaf sugar. Boil it like other
syrup; skim, and bottle when cold.
Summer Drink.—Boil together for five minutes
two ounces of tartaric acid, two pounds white sugar, three
lemons sliced, two quarts of water; when nearly cold add the
whites of four eggs beaten to a froth, one tablespoonful of
flour and half an ounce of wintergreen. Two tablespoonfuls in a
glass of water make a pleasant drink; for those who like
effervescence add as much soda as a ten-cent piece will hold,
stirring it briskly before drinking.
Blackberry Syrup.—To one pint of juice put one
pound of white sugar, one-half ounce of powdered cinnamon,
one-fourth ounce mace, and two teaspoons cloves; boil all
together for a quarter of an hour, then strain the syrup, and
add to each pint a glass of French brandy.
Tea.—When the water in the teakettle begins to
boil, have ready a tin tea-steeper; pour into the tea-steeper
just a very little of the boiling water, and then put in tea,
allowing one teaspoon of tea to each person. Pour over this
boiling water until the steeper is a little more than half
full; cover tightly and let it stand where it will keep hot,
but not to boil. Let the tea infuse for ten or fifteen minutes,
and then pour into the tea-urn, adding more boiling water, in
the proportion of one cup of water for every teaspoon of dry
tea which has been infused. Have boiling water in a water-pot,
and weaken each cup of tea
as desired. Do not use water
for tea that has been boiled long. Spring water is best for
tea, and filtered water next best.
Iced Tea a la Russe.—To each glass of tea add
the juice of half a lemon, fill up the glass with pounded ice,
General Directions for Making Bread.—In the
composition of good bread, there are three important
requisites: Good flour, good yeast, [and here let us recommend
Gillett's Magic Yeast Cakes. They keep good for one year in any
climate, and once used you will not do without it. All grocers
keep it] and strength to knead it well. Flour should be white
and dry, crumbling easily again after it is pressed in the
A very good method of ascertaining the quality of yeast will
be to add a little flour to a very small quantity, setting it
in a warm place. If in the course of ten or fifteen minutes it
raises, it will do to use.
When you make bread, first set the sponge with warm milk or
water, keeping it in a warm place until quite light. Then mold
this sponge, by adding flour, into one large loaf, kneading it
well. Set this to rise again, and then when sufficiently light
mold it into smaller loaves, let it rise again, then bake. Care
should be taken not to get the dough too stiff with flour; it
should be as soft as it can be to knead well. To make bread or
biscuits a nice color, wet the dough over top with water just
before putting it into the oven. Flour should always be
Brown Bread, for those who can eat corn-meal: Two
cups Indian meal to one cup flour; one-half teacup syrup, 2-1/2
cups milk; 1 teaspoon salt; 3 teaspoons of Gillett's baking
powder. Steam an hour and a half. To be eaten hot. It goes very
nicely with a corn-beef dinner.
Brown Bread.—Stir together wheat meal and cold
water (nothing else, not even salt) to the consistency of a
thick batter. Bake in small circular pans, from three to three
and a half inches in diameter, (ordinary tin pattypans do very
well) in a quick, hot oven. It is quite essential that it be
baked in this sized cake, as it is upon this that the raising
depends. [In this article there are none of the injurious
qualities of either fermented or superfine flour bread; and it
is so palpably wholesome food, that it appeals at once to the
common sense of all who are interested in the subject.]
Brown Bread—Take part of the sponge that has
been prepared for your white bread, warm water can be added,
mix it with graham flour (not too stiff).
Boston Brown Bread.—To make one loaf:—Rye
meal unsifted, half a pint; Indian meal sifted, one pint; sour
milk, one pint; molasses, half a gill. Add a teaspoonful of
salt, one teaspoonful of soda dissolved in a little hot water;
stir well, put in a greased pan, let it rise one hour, and
steam four hours.
Boston Brown Bread.—One and one-half cups of
graham flour, two cups of corn meal, one-half cup of molasses,
one pint of sweet milk, and one-half a teaspoon of soda; steam
Corn Bread.—One-half pint of buttermilk,
one-half pint of sweet milk; sweeten the sour milk with
one-half teaspoon of soda; beat two eggs, whites and yolks
together; pour the milk into the eggs, then thicken with about
nine tablespoons of sifted corn meal. Put the pan on the stove
with a piece of lard the size of an egg; when melted pour it in
the batter; this lard by stirring it will grease the pan to
bake in; add a teaspoon of salt.
Excellent Bread.—Four potatoes mashed fine,
four teaspoons of salt, two quarts of lukewarm milk, one-half
cake Gillett's magic yeast dissolved in one-half cup of warm
water, flour enough to make a pliable dough; mold with hands
well greased with lard; place in pans, and when sufficiently
light, it is ready for baking.
French Bread.—With a quarter of a peck of fine
flour mix the yolks of three and whites of two eggs, beaten and
strained, a little salt, half a pint of good yeast that is not
bitter, and as much milk, made a little warm, as will work into
a thin light dough. Stir it about, but don't knead it. Have
ready three quart wooden dishes, divide the dough among them,
set to rise, then turn them out into the oven, which must be
quick. Rasp when done.
Graham Bread.—For one loaf, take two cups of
white bread sponge, to which add two tablespoons of brown
sugar, and graham flour to make a stiff batter; let it rise,
after which add graham flour sufficient to knead, but not very
stiff; then put it in the pan to rise and bake.
Italian Bread.—Make a stiff dough, with two
pounds of fine flour, six of white powdered sugar, three or
four eggs, a lemon-peel grated, and two ounces of fresh butter.
If the dough is not firm enough, add more flour and sugar. Then
turn it out, and work it well with the hand, cut it into round
long biscuits, and glaze them with white of egg.
Rice and Wheat Bread.—Simmer a pound of rice in
two quarts of water till soft; when it is of a proper warmth,
mix it well with four pounds of flour, and yeast, and salt as
for other bread; of yeast about four large spoonfuls; knead it
well; then set to rise before the fire. Some of the flour
should be reserved to make up the loaves. If the rice should
require more water, it must be added, as some rice swells more
Sago Bread.—Boil two lbs. of sago in three
pints of water until reduced to a quart, then mix with it half
a pint of yeast, and pour the mixture into fourteen lbs. of
flour. Make into bread in the usual way.
Steamed Bread.—Two cups corn meal; 1 cup graham
flour; 1/2 cup N. O. molasses; salt and teaspoonful of soda.
Mix soft with sour milk, or make with sweet milk and Gillett's
baking powder. Put in tight mold in kettle of water; steam
three hours or more. This is as nice as Boston brown bread.
Use this receipt with flour instead of graham; add a cup of
beef suet, and it makes a nice pudding in the winter. Eat with
syrup or cream.
Biscuits.—Mix a quart of sweet milk with half a
cup of melted butter; stir in a pinch of salt, two teaspoonfuls
of baking powder and flour enough for a stiff batter. Have the
oven at a brisk heat. Drop the batter, a spoonful in a place,
on buttered pans. They will bake in fifteen minutes.
Cream Biscuits.—Three heaping tablespoons of
sour cream; put in a bowl or vessel containing a quart and fill
two-thirds full of sweet milk, two teaspoons cream tartar, one
teaspoon of soda, a little salt; pour the cream in the flour,
mix soft and bake in a quick oven.
French Biscuits.—Two cups of butter, two cups
of sugar, one egg (or the whites of two), half a cup of sour
milk, half a teaspoon of soda; flour to roll; sprinkle with
Rye Biscuits.—Two cups of rye meal, one and a
half cups flour, one-third cup molasses, one egg, a little
salt, two cups sour milk, two even teaspoons saleratus.
Soda Biscuits.—To each quart of flour add one
tablespoon of shortening, one-half teaspoon of salt, and three
and a half heaping teaspoons of Gillett's baking powder; mix
baking powder thoroughly through the flour, then add other
ingredients. Do not knead, and bake quickly. To use cream
tartar and soda, take the same proportions
without the baking powder,
using instead two heaping teaspoons cream tartar and one of
soda. If good they will bake in five minutes.
Tea Biscuits.—One cup of hot water, two of
milk, three tablespoons of yeast; mix thoroughly; after it is
risen, take two-thirds of a cup of butter and a little sugar
and mold it; then let it rise, and mold it into small
Bannocks.—One pint corn meal, pour on it
boiling water to thoroughly wet it. Let it stand a few minutes;
add salt and one egg and a little sweet cream, or a tablespoon
melted butter. Make into balls and fry in hot lard.
Breakfast Cakes.—One cup milk, one pint flour,
three eggs, piece butter size of an egg, two teaspoons cream
tartar, one teaspoon soda, one tablespoon butter.
Buckwheat Cakes.—One quart buckwheat flour,
four tablespoons yeast, one tablespoon salt, one handful Indian
meal, two tablespoons molasses, not syrup. Warm water enough to
make a thin batter; beat very well and set in a warm place. If
the batter is the least sour in the morning, add a little
Quick Buckwheat Cakes.—One quart of buckwheat
flour, one-half a teacup of corn meal or wheat flour, a little
salt, and two tablespoons of syrup. Wet these with cold or warm
water to a thin batter, and add, lastly, four good-tablespoons
of Gillett's baking powder.
Spanish Buns.—Five eggs well beaten; cut up in
a cup of warm new milk half a pound of good butter, one pound
of sifted flour, and a wineglassful of good yeast; stir these
well together; set it to rise for an hour, in rather a warm
place; when risen, sift in half a pound of white sugar, and
half a grated nutmeg; add one wineglass of wine and brandy,
mixed, one wineglass of rose-water, and one cupful of currants,
which have been cleaned thoroughly. Mix these well, pour it
into pans, and set it to rise again for half an hour. Then bake
one hour. Icing is a great improvement to their appearance.
Bath Buns.—- Take 1 lb. of flour, put it in a
dish, and make a hole in the middle, and pour in a dessert
spoonful of good yeast; pour upon the yeast half a cupful of
warm milk, mix in one-third of the flour, and let it rise an
hour. When it has risen, put in 6 ozs. of cold butter, 4 eggs,
and a few caraway seeds; mix all together with the rest of the
flour. Put it in a warm place to rise. Flatten it with the hand
on a pasteboard. Sift 6 ozs. of loaf sugar, half the size of a
pea; sprinkle the particles over the dough; roll together to
mix the sugar; let it rise in a warm place about 20 minutes.
Make into buns, and lay on buttered tins; put sugar and 9 or 10
comfits on the tops, sprinkle them with water; bake in a pretty
Graham Gems.—One quart of sweet milk, one cup
syrup, one teaspoon soda, two teaspoons cream tartar, little
salt; mix cream tartar in graham flour, soda in milk, and make
it as stiff with the flour as will make it drop easily from the
spoon into muffin rings.
Brown Griddle Cakes.—Take stale bread, soak in
water till soft, drain off water through colander, beat up fine
with fork, to one quart of the crumb batter, add one quart each
milk and flour, and four eggs well beaten. Mix, bake in a
Wheat Gems.—One pint milk, two eggs, flour
enough to make a batter not very stiff, two large spoons melted
butter, yeast to raise them, a little soda and salt. Bake in
Johnnie Cake.—- One pint of corn meal, one
teacup of flour, two eggs, one pint of sweet milk, one
tablespoon of molasses, one tablespoon of melted butter, a
little salt, one teaspoon of soda, one teaspoon of cream of
tartar; bake in square tins.
Mush.—Indian or oatmeal mush is best made in
the following manner: Put fresh water in a kettle over the fire
to boil, and put in some salt; when the water boils, stir in
handful by handful corn or oatmeal until thick enough for use.
In order to have excellent mush, the meal should be allowed to
cook well, and long as possible while thin, and before the
final handful is added.
Fried Mush.—When desired to be fried for
breakfast, turn into an earthen dish and set away to cool. Then
cut in slices when you wish to fry; dip each piece in beaten
eggs and fry on a hot griddle.
Muffins.—One tablespoonful of butter, two
tablespoons sugar, two eggs—stir altogether; add one cup
of sweet milk, three teaspoons of baking powder, flour to make
a stiff batter. Bake twenty minutes in a quick oven.
English Pancakes.—Make a batter of two teacups
of flour, four eggs, and one quart of milk. Add, as a great
improvement, one tablespoonful of brandy with a little nutmeg
scraped in. Make the of frying pan. Sprinkle a little granulated sugar over the
pancake, roll it up, and send to the table hot.
Pop Overs.—Three cups of milk and three cups
flour, three eggs, a little salt, one tablespoon melted butter
put in the last thing; two tablespoons to a puff.
Rolls.—To the quantity of light bread-dough
that you would take for twelve persons, add the white of one
egg well beaten, two tablespoons of white sugar, and two
tablespoons of butter; work these thoroughly together; roll out
about half an inch thick; cut the size desired, and spread one
with melted butter and lay another upon the top of it. Bake
delicately when they have risen.
French Rolls.—One quart flour, add two eggs,
one half-pint milk, tablespoon of yeast, kneed it well; let
rise till morning. Work in one ounce of butter, and mold in
small rolls. Bake immediately.
Rusks.—Milk enough with one-half cup of yeast
to make a pint; make a sponge and rise, then add one and a half
cups of white sugar, three eggs, one-half cup of butter; spice
to your taste; mold, then put in pan to rise. When baked, cover
the tops with sugar dissolved in milk.
Waffles.—One quart of sweet or sour milk, four
eggs, two-thirds of a cup of butter, half a teaspoonful of
salt, three teaspoonfuls of baking-powder; flour enough to make
a nice batter. If you use sour milk leave out the
baking-powder, and use two teaspoons soda. Splendid.
Yeast.—In reference to yeast, we advise the use
of Magic Yeast Cakes; it keeps good a year, and works quicker
and better than other yeasts.
Suggestions in Making Cake.—It is very
desirable that the materials be of the finest quality. Sweet,
fresh butter, eggs, and good flour are the first essentials.
The process of putting together is also quite an important
feature, and where other methods are not given in this work by
contributors, it would be well for the young housekeeper to
observe the following directions:
Never allow the butter to oil, but soften it by putting in a
moderately warm place before you commence other preparations
for your cake; then put it into an earthen dish—tin, if
not new, will discolor your cake as you stir it—and add
your sugar; beat the butter and sugar to a cream, add the yolks
of the eggs, then the milk, and lastly the beaten whites of the
eggs and flour. Spices and liquors may be added after the yolks
of the eggs are put in, and fruit should be put in with the
The oven should be pretty hot for small cakes, and moderate
for larger. To ascertain if a large cake is sufficiently baked,
pierce it with a broom-straw through the center; if done, the
straw will come out free from dough; if not done, dough will
adhere to the straw. Take it out of the tin about fifteen
minutes after it is taken from the oven (not sooner), and do
not turn it over on the top to cool.
Frosting.—One pint granulated sugar, moisten
thoroughly with water sufficient to dissolve it when heated;
let it boil until it threads from the spoon, stirring often;
while the sugar is boiling, beat the whites of two eggs till
they are firm; then when thoroughly beaten, turn them into a
deep dish, and when the sugar is boiled, turn it over the
whites, beating all rapidly together until of the right
consistency to spread over the cake. Flavor with lemon, if
preferred. This is sufficient for two loaves.
Frosting, for Cake.—One cup frosting-sugar, two
tablespoons of water boiled together; take it off the stove,
and stir in the white of one egg beaten to a stiff froth; stir
all together well, then frost your cake with it, and you will
never want a nicer frosting than this.
Chocolate Frosting.—Whites of two eggs, one and
one-half cups of fine sugar, six great spoons of grated
chocolate, two teaspoons of vanilla; spread rather thickly
between layers and on top of cake. Best when freshly made. It
should be made like any frosting.
Icing.—The following rules should be observed
where boiled icing is not used:
Put the whites of your eggs in a shallow earthern dish, and
allow at least a quarter of a pound or sixteen tablespoons of
the finest white sugar for each egg. Take part of the sugar at
first and sprinkle over the eggs; beat them for about half an
hour, stirring in gradually the rest of the sugar; then add the
flavor. If you use the juice of a lemon, allow more sugar.
Tartaric and lemon-juice whitens icing. It may be shaded a
pretty pink with strawberry-juice or cranberry syrup, or
colored yellow by putting the juice and rind of a lemon in a
thick muslin bag, and squeezing it hard into the egg and
If cake is well dredged with flour after baking, and then
carefully wiped before the icing is put on, it will not run,
and can be spread more smoothly. Put frosting on to the cake in
large spoonfuls, commencing over the center; then spread it
over the cake, using a large knife, dipping it occasionally in
cold water. Dry the frosting on the cake in a cool, dry
Ice-Cream Icing, for White Cake.—Two cups
pulverized white sugar, boiled to a thick syrup; add three
teaspoons vanilla; when cold, add the whites of two eggs well
beaten, and flavored with two teaspoons of citric acid.
Icing, for Cakes.—Take ten whites of eggs
whipped to a stiff froth, with twenty large spoonfuls of
orange-flower water. This is to be laid smoothly on the cakes
after they are baked. Then return them to the oven for fifteen
minutes to harden the icing.
Icing.—One pound pulverized sugar, pour over
one tablespoon cold water, beat whites of three eggs a little,
not to a stiff froth; add to the sugar and water, put in a deep
bowl, place in a vessel of boiling water, and heat. It will
become thin and clear, afterward begin to thicken. When it
becomes quite thick, remove from the fire and stir while it
becomes cool till thick enough to spread with a knife. This
will frost several ordinary-sized cakes.
Almond Cake.—Take ten eggs, beaten separately,
the yolks from the whites; beat the yolks with half a pound of
white sugar; blanch a quarter of a pound of almonds by pouring
hot water on them, and remove the skins; pound them in a mortar
smooth; add three drops of oil of bitter almonds; and
rose-water to prevent the oiling of the almonds. Stir this also
into the eggs. Half a pound of sifted flour stirred very slowly
into the eggs; lastly, stir in the whites, which must have been
whipped to a stiff froth. Pour this into the pans, and bake
immediately three-quarters of an hour.
Cocoanut Cake.—Whip the whites of ten eggs,
grate two nice cocoanuts, and add them; sift one pound of white
sugar into half a pound of sifted flour; stir this well; add a
little rose-water to flavor; pour into pans, and bake
three-fourths of an hour.
Cocoanut Drops.—One pound each grated cocoanut
and sugar; four well beaten eggs; four tablespoonfuls of flour,
mix well, drop on pan, and bake.
Cocoanut Jumbles.—Take one cup butter, two cups
sugar, three eggs well whipped, one grated cocoanut, stirred in
lightly with the flour, which must be sufficient to stiffen to
the required consistency. Bake one to know when enough flour is
Coffee Cake.—Take three eggs, two cups brown
sugar, one cup strong coffee, quarter of cup of butter, three
cups flour, one teaspoonful cream tartar, half teaspoonful each
soda and ground cinnamon and cloves, half a nutmeg grated, one
cup of raisins, stoned; beat butter and sugar to a cream, then
add eggs beaten, coffee, flour sifted, and cream tartar, well
mixed with it. Spices and raisins, then soda dissolved in
sufficient warm water to absorb it. Thoroughly mix, and bake in
Cookies.—Two cups bright brown sugar, one cup
butter, half cup sweet milk, two eggs, one teaspoonful soda,
flour enough to roll out.
Composition Cake.—Five eggs, three cups sugar,
two cups butter, five cups flour, one wine-glass brandy, one
nutmeg grated, half pound each raisins and currants, three
teaspoonfuls Gillett's baking powder.
Corn Starch Cake.—Two cups pulverized sugar,
one cup butter, cup corn starch, two cups sifted flour, seven
eggs (whites beaten very light), one teaspoon soda, two
teaspoons cream tartar (or two teaspoons caking powder instead
of soda and cream tartar), flavor with lemon. In putting this
together, beat butter and sugar to a light cream, dissolve corn
starch in a cup of sweet milk, leaving enough of the milk to
dissolve the soda if it is used, put cream of tartar or baking
powder in the flour, beat the whites of the eggs separate when
the butter and sugar are ready, put all the ingredients
together first, leaving the eggs and flour to the last.
Cream Cake.—Half pint cream, one tablespoon
butter rubbed into one tablespoon flour. Put the cream on the
fire. When it boils stir in the butter and flour mixed, add
half a tea cup sugar, two eggs very light, flavor with vanilla.
Spread between cakes, and frost or sugar top of cake to please
Cinnamon Cake.—Take two cups of brown sugar,
one cup of butter, three-quarters cup of milk, half cup of
vinegar, four eggs, large tablespoon of cinnamon, four cups of
flour, one teaspoon of soda, two teaspoons cream tartar, mix
all but vinegar and soda, then add vinegar, then soda, bake in
large tin or patty pans.
Currant Cake.—Take two pounds of flour, half a
pound of butter rubbed in the flour, half a pound of moist
sugar, a few caraway seeds, three or four tablespoonfuls of
yeast, and a pint of milk made a little warm. Mix all together,
and let it stand an hour or two at the fire to rise; then beat
it up with three eggs and a half pound of
Put it into a tin, and bake
two hours in a moderate oven.
Cup Cake.—Cream half a cup of butter, and four
cups of sugar by beating; stir in five well-beaten eggs;
dissolve one teaspoonful of soda in a cup of good milk or
cream, and six cups of sifted flour; stir all well together,
and bake in tins.
Delicate Cake.—Mix two cups of sugar, four of
flour, half cup butter, half cup sweet milk, the whites of
seven eggs, two teaspoons cream tartar, one teaspoon soda, rub
the cream tartar in the flour and other ingredients, and flavor
to suit the taste.
Delicious Swiss Cake.—Beat the yolks of five
eggs and one pound of sifted loaf sugar well together; then
sift in one pound of best flour, and a large spoonful of anise
seed; beat these together for twenty minutes; then whip to a
stiff froth the five whites, and add them; beat all well; then
roll out the paste an inch thick, and cut them with a molded
cutter rather small; set them aside till the next morning to
bake. Rub the tins on which they are baked with yellow wax; it
is necessary to warm the tins to receive the wax; then let them
become cool, wipe them, and lay on the cakes. Bake a light
Doughnuts.—One and a half cup of sugar; half
cup sour milk, two teaspoons soda, little nutmeg, four eggs,
flour enough to roll out.
Drop Cake.—- To one pint cream, three eggs, one
pinch of salt, thicken with rye till a spoon will stand upright
in it, then drop on a well buttered iron pan which must be hot
in the oven.
Drop Cookies.—Whites of two eggs, one large cup
of milk, one cup of sugar, one-half cup of butter, two
teaspoonfuls baking-powder, flavor with vanilla, rose, or
nutmeg; flour enough for thick batter, beat thoroughly, drop in
buttered pans, dust granulated sugar on top, and bake with
Fruit Cake.—Take one pint each of sour milk and
sugar, two eggs, half pint melted butter, two teaspoons even
full of soda, dissolve in milk flour enough to roll out into
shape, and fry in hot lard.
Fried Cakes.—Three eggs, one cup of sugar, one
pint of new milk, salt, nutmeg, and flour enough to permit the
spoon to stand upright in the mixture; add two teaspoonfuls of
Gillett's baking powder and beat until very light. Drop by the
dessert-spoonful into boiling lard. These will not absorb a bit
of fat, and are the least pernicious of the doughnut
Fruit Cake.—Take four pounds of brown sugar,
four pounds of good butter, beaten to cream; put four pounds of
sifted flour into a pan; whip thirty-two eggs to a fine froth,
and add to the creamed butter and sugar; then take six pounds
of cleaned currants, four pounds of stoned raisins, two pounds
of cut citron, one pound of blanched almonds, crushed, but not
pounded, to a paste—a large cup of molasses, two large
spoonfuls of ground ginger, half an ounce of pounded mace, half
an ounce of grated nutmeg, half an ounce of pounded and sifted
cloves, and one of cinnamon. Mix these well together, then add
four large wineglasses of good French brandy, and lastly, stir
in the flour; beat this well, put it all into a stone jar,
cover very closely, for twelve hours; then make into six
loaves, and bake in iron pans. These cakes will keep a year, if
attention is paid to their being put in a tin case, and covered
lightly in an airy place. They improve by keeping.
Ginger Drop Cake.—Cup each sugar, molasses,
lard and boiling water, one teaspoon soda, half teaspoon cream
tartar, stir in flour until it is as thick as cake, add sugar
Ginger Snaps.—Take one cup each of sugar,
molasses, butter, half cup sour milk, two teaspoons cream
tartar, one teaspoon soda, flour enough to roll out, cut into
size desired and bake.
Ginger Snaps.—Two cups of New Orleans molasses,
one cup of sugar, one of butter, one teaspoonful of soda, one
of cloves, one of black pepper, and two tablespoons of ginger.
These will keep good a month if you wish to keep them.
Graham Cakes.—Half a cup of butter, one-half
cup sugar, one egg, one teacup sour milk, one-half teaspoon
soda. Make a stiff batter by adding graham flour.
Good Graham Cakes.—Two cups sweet milk, one cup
sweet cream, the white of one egg beaten to froth, half a
spoonful of salt, dessert spoonful baking powder, stir in
stiffened graham flour until quite thick, bake in muffin-rings
or gem-tins, until well browned on top.
Indian Breakfast Patties.—To one pint of Indian
meal add one egg, and a little salt, pour boiling water upon
it, and fry brown immediately in pork fat. Cut open and put
butter between, and send to the table hot.
Jumbles.—Stir together till of a light brown
color, one pound sugar, one-half pound butter, then add eight
eggs beaten to a froth, add flour enough to make them stiff
enough to roll out, flavor with lemon, cut in rings half an
inch thick, bake in quick oven.
Kisses.—Beat the whites of four eggs to a
froth, stir into them half pound powdered white sugar; flavor
with lemon, continue to beat it until it will be in a heap; lay
the mixture on letter-paper, in the size and shape of half an
egg, an inch apart, then lay the paper on hard wood and place
in the oven without closing it, when they begin to look
yellowish take them out and let them cool three or four
minutes, then slip a thin knife carefully under and turn them
into your left hand, take another and join the two by the sides
next the paper, then lay them in a dish handling them gently.
They may be batted a little harder, the soft inside taken out
and jelly substituted.
Light Fruit Cake.—Take one cup butter, two cups
sugar, four of flour, four eggs, one teaspoon cream tartar,
half teaspoon soda, one cup sweet milk, one pound currants,
half pound citron.
Marble Cake, Light Part.—One and a half cups
white sugar, half cup butter, half cup sweet milk, one teaspoon
cream tartar, half teaspoon soda, whites of four eggs, two and
half cups flour.
Dark Part.—One cup brown sugar, half cup each
molasses, butter and sour milk, one teaspoon cream tartar, one
teaspoon soda, two and a half cups flour, yolks four eggs, half
teaspoon cloves, allspice and cinnamon.
Molasses Cookies.—Three cups New Orleans
molasses, one cup butter, one-half cup lard, one heaped
teaspoon soda, one tablespoon ginger, one cup hot water. Roll
thick. Better after standing.
Muffins.—Take two cups flour, one cup milk,
half cup sugar, four eggs, one-half teaspoon each of soda and
cream tartar, one tablespoon butter. Bake in rings.
Graham Muffins.—Mix one pint sweet milk, sift
your flour, then take half pound each Graham and wheat flour,
five or six spoonfuls melted butter, two half spoons baking
powder. Bake in rings in very quick oven.
Nut Cake.—Mix each two tablespoons of butter
and sugar, two eggs, one cup milk, three cups flour, one
teaspoon cream tartar, half teaspoon soda, pint of nuts or
almonds. Nuts may be sliced or not as suits
Oat Cakes.—Mix fine and coarse oatmeal in equal
proportions; add sugar, caraway-seeds, a dust of salt to three
pounds of meal, a heaping teaspoonful of carbonate of soda; mix
all thoroughly together, then add enough boiling water to make
the whole a stiff paste; roll out this paste quite thin, and
sprinkle meal on a griddle. Lay the cakes on to bake, or toast
them quite dry in a Dutch oven in front of the fire; they
should not scorch, but gradually dry through.
Orange Cake, the Most Delicate and Delicious Cake there
is.—Grated rind of one orange; two cups sugar; whites
of four eggs and yolks of five; one cup sweet milk; one cup
butter; two large teaspoonfuls baking powder, to be sifted
through with the flour; bake quick in jelly tins. Filling: Take
white of the one egg that was left; beat to a froth, add a
little sugar and the juice of the orange, beat together, and
spread between the layers. If oranges are not to be had, lemons
will do instead.
Plain Fruit Cake.—One pound each butter beaten
to a cream, sifted sugar, sifted flour, twelve eggs, whites and
yolks, beaten separately. Two pounds currants, three pounds of
stoned raisins chopped, one nutmeg, a little cinnamon and other
spices, half pint wine and brandy mixed, one pound citron cut
in slices and stuck in the batter after it is in the tin. Bake
slowly two to three hours.
Plain Cake.—Flour, three-quarters of a pound;
sugar, the same quantity; butter, four ounces; one egg and two
tablespoonfuls of milk. Mix all together and bake.
Puffs.—Two eggs beaten very light; one cup of
milk, one cup of flour, and a pinch of salt. The gems should be
heated while making the puffs, which are then placed in a quick
Plum Cake.—Six eggs well beaten, one pound of
sugar, the same of flour, butter and currants, four ounces of
candied peel, two tablespoonfuls of mixed spice. When it is all
mixed, add one teaspoonful of carbonate of soda, and one of
tartaric acid. Beat it all up quickly and bake directly.
Pound Cake.—Take four and a half cups flour, 3
cups each butter and sugar. Ten eggs, yolks and whites beaten
Pork Cake.—Take one pound salt pork chopped
fine, boil a few minutes in half pint water, one cup molasses,
two cups sugar, three eggs, two teaspoons soda, cinnamon,
cloves, nutmeg to taste, one pound raisins chopped fine, flour
to make a stiff batter.
Rich Shortbread.—Two pounds of flour, one pound
butter, and quarter pound each of the following
ingredients:—Candied orange and lemon peel, sifted loaf
sugar, blanched sweet almonds and caraway comfits. Cut the peel
and almonds into thin slices, and mix them with one pound and a
half of flour and the sugar. Melt the butter, and when cool,
pour it into the flour, mixing it quickly with a spoon. Then
with the hands mix it, working in the remainder of the flour;
give it one roll out till it is an inch thick, cut it into the
size you wish, and pinch round the edges. Prick the top with a
fork, and stick in some caraway comfits; put it on white paper,
and bake on tins in a slow oven.
Seed Cake.—Take half a pound of butter and
three-fourths of a pound of sugar, creamed; three eggs, beaten
lightly, and two tablespoonfuls of picked and bruised caraway
seed; dissolve half a teaspoonful of soda in a cup of new milk;
mix these well together until they are about the consistency of
cream; then sift in two pounds of flour, mix well with a knife,
and roll them out into thin cakes, about an inch in thickness.
Bake in a quick oven.
Sponge Cake.—Take sixteen eggs; separate the
whites from the yolks; beat them very lightly; sift into the
yolks one pound of flour, adding a few drops of essence of
almond or lemon, to flavor with; then add one pound and a
quarter of pulverized loaf sugar; beat this well with a knife;
then add the whites whipped to a stiff froth. Have ready the
pans, and bake.
Sponge Cake, white.—One and one-third coffee
cups of sugar; one coffee cup flour; whites of ten eggs; beat
eggs and sugar as if for frosting; add flour by degrees and
Snow Cake.—Take one pound arrow-root, half
pound white sugar, half pound butter, the whites of six eggs,
flavor with lemon, beat the butter to a cream, stir in the
sugar and arrow-root, whisk the whites of the eggs to a stiff
froth, beat for twenty minutes. Bake one hour.
Washington Cake.—One cup of sugar; 1/2 cup of
butter; 1/2 cup sweet milk; 2 eggs; 2 cups flour; 2 teaspoons
baking powder. Bake in layers as jelly cake. Jelly part: One
pint of grated apples; 1 egg; 1 cup of sugar; grated rind and
juice of one lemon; put in a vessel of some kind, and boil; put
it on the cakes hot.
Waffles.—Take one quart milk, two eggs; beat
the whites and yolks separately; four tablespoons melted
butter, two teaspoons Gillett's baking powder, flour to make a
stiff batter. Bake in waffle irons.
Alpine Snow.—Wash cup of rice, cook till tender
in a covered dish to keep it white, when nearly done add cup
rich milk, salt to taste, stir in the beaten yolks of two eggs,
allow it to simmer for a moment, then place in a dish, beat the
whites in two tablespoons fine sugar. Put the rice in little
heaps upon the tin, intermingling with pieces of red jelly, eat
with fine sugar and cream.
Apple Charlotte.—Take two pounds of apples,
pare and core and slice them into a pan and add one pound loaf
sugar, juice of three lemons and the grated rind of one, let
these boil until they become a thick mass. Turn into a mould
and serve it cold with thick custard or cream.
Apple Cream.—One cup thick cream, one cup
sugar, beat till very smooth; then beat the whites of two eggs
and add; stew apples in water till soft; take them from the
water with a fork; steam them if you prefer. Pour the cream
over the apples when cold.
Apple Custard.—Pare tart apples, core them, put
them into a deep dish with a small piece of butter, and one
teaspoon of sugar and a little nutmeg, in the opening of each
apple, pour in water enough to cook them, when soft cool them
and pour over an unbaked custard so as to cover them and bake
until the custard is done.
Apple Fancy.—Pare and core apples, stew with
sugar and lemon peels, beat four eggs to a froth, add a cupful
of grated bread crumbs, a little sugar and nutmeg, lay the
apples in the bottom of a dish and cover with the bread crumbs,
laying a few pieces of butter over the top, bake in a quick
oven, when done turn out upside down on a flat dish, scatter
fine sugar over the top of apples, boil potatoes and beat fine
with cream, large piece butter and salt, drop on tin, make
smooth on top, score with knife, lay a thin slice of butter on
top, then put in oven till brown.
Apple Fritters.—One pint milk, three eggs, salt
to taste, as much flour as will make a batter, beat yolks and
whites of eggs separately, add yolks to milk, stir in the
whites when mixing the batter, have tender apples, pare, core,
and cut in large thin slices, around the apple, to be fried in
hot lard, ladle batter into spider, lay slice of apple in
centre of each quantity of batter, fry light brown.
Apple Snow Balls.—Pare six apples, cut them
into quarters, remove the cores, reconstruct the position of
the apples, introduce into the cavities one clove and a slice
of peel, have six small
pudding cloths at hand and cover the apples severally in an
upright position with rice, tying them up tight, then place
them in a large saucepan of scalding water and boil one
hour, on taking them up open the top and add a little grated
nutmeg with butter and sugar.
Arrow-Root Blanc-Mange.—Put two tablespoonfuls
of arrow-root to a quart of milk, and a pinch of salt. Scald
the milk, sweeten it, and stir in the arrow-root, which must
first be wet up with some of the milk. Boil up once.
Orange-water, rose-water or lemon-peel may be used to flavor
it. Pour into molds to cool.
Arrow-Root Custard.—Arrow-root, one
tablespoonful; milk, 1 pint; sugar, 1 tablespoonful, and 1 egg.
Mix the arrow-root with a little of the milk, cold; when the
milk boils, stir in the arrow-root, egg and sugar, previously
well beaten together. Let it scald, and pour into cups to cool.
To flavor it, boil a little ground cinnamon in the milk.
Arrow-Root Jelly.—To a dessert-spoonful of the
powder, add as much cold water as will make it into a paste,
then pour on half a pint of boiling water, stir briskly and
boil it a few minutes, when it will become a clear smooth
jelly; a little sugar and sherry wine may be added for
debilitated adults; but for infants, a drop or two of essence
of caraway seeds or cinnamon is preferable, wine being very
liable to become acid in the stomachs of infants, and to
disorder the bowels. Fresh milk, either alone or diluted with
water, may be substituted for the water.
Baked Apples.—Take a dozen tart apples, pare
and core them, place sugar and small lump of butter in centre
of each, put them in a pan with half pint of water, bake until
tender, basting occasionally with syrup while baking, when
done, serve with cream.
Chocolate Cream Custard.—Scrape quarter pound
chocolate, pour on it one teacup boiling water, and stand it by
fire until dissolved, beat eight eggs light, omitting the
whites of two, and stir them by degrees into a quart of milk
alternately with the chocolate and three tablespoons of white
sugar, put the mixture into cups and bake 10 minutes.
Charlotte Russe.—Whip one quart rich cream to a
stiff froth, and drain well on a nice sieve. To one scant pint
of milk add six eggs beaten very light; make very sweet; flavor
high with vanilla. Cook over hot water till it is a thick
custard. Soak one full ounce Coxe's gelatine in a very little
water, and warm over hot water. When the custard is very cold,
beat in lightly the gelatine and the whipped cream. Line the
bottom of your mold with buttered paper, and the sides with
sponge cake or ladyfingers fastened together with the white of
an egg. Fill with the cream, put in a cold place or in summer
on ice. To turn out dip the mold for a moment in hot water. In
draining the whipped cream, all that drips through can be
Cocoa Snow.—Grate the white part of a cocoanut
and mix it with white sugar, serve with whipped cream, or not,
Cream and Snow.—Make a rich boiled custard, and
put it in the bottom of a dish; take the whites of eight eggs,
beat with rose-water, and a spoonful of fine sugar, till it be
a strong froth; put some milk and water into a stew-pan; when
it boils take the froth off the eggs, and lay it on the milk
and water; boil up once; take off carefully and lay it on the
Baked Custards.—Boil a pint of cream with some
mace and cinnamon; and when it is cold, take four yolks and two
whites of eggs, a little rose and orange-flower water, sack,
nutmeg, and sugar to your palate. Mix them well, and bake it in
Or, pour into a deep dish, with or without lining or rim of
paste; grate nutmeg and lemon peel over the top, and bake in a
slow oven about thirty minutes.
Gooseberry Cream.—Boil them in milk till soft;
beat them, and strain the pulp through a coarse sieve. Sweeten
cream with sugar to your taste; mix with the pulp; when cold,
place in glasses for use.
Imperial Cream.—Boil a quart of cream with the
thin rind of a lemon; stir till nearly cold; have ready in a
dish to serve in, the juice of three lemons strained with as
much sugar as will sweeten the cream; pour it into the dish
from a large tea-pot, holding it high, and moving it about to
mix with the juice. It should be made from 6 to 12 hours before
it is served.
Jumballs.—Flour, 1 lb.; sugar, 1 lb.; make into
a light paste with whites of eggs beaten fine; add 1/2 pint of
cream; 1/2 lb. of butter, melted; and 1 lb. of blanched
almonds, well beaten; knead all together, with a little
rose-water; cut into any form; bake in a slow oven. A little
butter may be melted with a spoonful of white wine and throw
fine sugar over the dish.
Lemon Puffs.—Beat and sift 1 pound of refined
sugar; put into a bowl with the juice of two lemons, and mix
them together; beat the white of an egg to a high froth; put it
into the bowl; put in 3 eggs with two rinds of lemon grated;
mix it well up, and throw sugar on the buttered papers; drop on
the puffs in small drops, and bake them in a moderately heated
Lemon Tarts.—Pare the rinds of four lemons, and
boil tender in two waters, and beat fine. Add to it 4 ounces of
blanched almonds, cut thin, 4 ozs. of lump sugar, the juice of
the lemons, and a little grated peel. Simmer to a syrup. When
cold, turn into a shallow tin tart dish, lined with a rich thin
puff paste, and lay bars of the same over, and bake
Macaroons.—Blanch 4 ozs. of almonds, and pound
with 4 spoonfuls of orange-flower water; whisk the whites of
four eggs to a froth, then mix it, and 1 lb. of sugar, sifted
with the almonds to a paste; and laying a sheet of wafer-paper
on a tin, put it on in different little cakes, the shape of
Oatmeal Custard.—Take two teaspoons of the
finest Scotch oatmeal, beat it up into a sufficiency of cold
water in a basin to allow it to run freely. Add to it the yoke
of a fresh egg, well worked up; have a pint of scalding new
milk on the fire, and pour the oatmeal mixture into it,
stirring it round with a spoon so as to incorporate the whole.
Add sugar to your taste, and throw in a glass of sherry to the
mixture, with a little grated nutmeg. Pour it into a basin, and
take it warm in bed. It will be found very grateful and
soothing in cases of colds or chills. Some, persons scald a
little cinnamon in the milk they use for the occasion.
Orange Crumpets.—Cream, 1 pint; new milk, 1
pint; warm it, and put in it a little rennet or citric acid;
when broken, stir it gently; lay it on a cloth to drain all
night, and then take the rinds of three oranges, boiled, as for
preserving, in three different waters; pound them very fine,
and mix them with the curd, and eight eggs in a mortar, a
little nutmeg, the juice of a lemon or orange, and sugar to
your taste; bake them in buttered tin pans. When baked put a
little wine and sugar over them.
Orange Custards.—Boil the rind of half a
Seville orange very tender; beat it very fine in a mortar; add
a spoonful of the best brandy, the juice of a Seville orange, 4
ozs. loaf sugar, and the yolks of four eggs; beat all
together ten minutes; then
pour in gradually a pint of boiling cream; keep beating them
until they are cold; put them into custard cups, and set
them in an earthen dish of hot water; let them stand until
they are set, take out, and stick preserved oranges on the
top, and serve them hot or cold.
Pommes Au Riz.—Peel a number of apples of a
good sort, take out the cores, and let them simmer in a syrup
of clarified sugar, with a little lemon peel. Wash and pick
some rice, and cook it in milk, moistening it therewith little
by little, so that the grains may remain whole. Sweeten it to
taste; add a little salt and a taste of lemon-peel. Spread the
rice upon a dish, mixing some apple preserve with it, and place
the apples upon it, and fill up the vacancies between the
apples with some of the rice. Place the dish in the oven until
the surface gets brown, and garnish with spoonfuls of bright
colored preserve or jelly.
Raspberry Cream.—Mash the fruit gently, and let
it drain; then sprinkle a little sugar over, and that will
produce more juice; put it through a hair sieve to take out the
seeds; then put the juice to some cream, and sweeten it; after
which, if you choose to lower it with some milk, it will not
curdle; which it would if put to the milk before the cream; but
it is best made of raspberry jelly, instead of jam, when the
fresh fruit cannot be obtained.
Rice Fritters.—One pint of cooked rice, half
cup of sweet milk, two eggs, a tablespoon of flour, and a
little salt. Have the lard hot in the skillet, allow a
tablespoon to each fritter, fry brown on each side, then turn
same as griddle cakes. If you find the rice spatters in the
fat, add a very little more flour. You can judge after frying
Rice Croquettes.—Make little balls or oblong
rolls of cooked rice; season with salt, and pepper if you like;
dip in egg; fry in hot lard.
Rice Custards.—Boil 3 pints of new milk with a
bit of lemon-peel, cinnamon, and three bay leaves; sweeten;
then mix a large spoonful of rice flour into a cup of cold
milk, very smooth; mix it with the yolks of four eggs well
beaten. Take a basin of the boiling milk, and mix with the cold
that has the rice in it; add the remainder of the boiling milk;
stir it one way till it boils; pour immediately into a pan;
stir till cool, and add a spoonful of brandy, or orange-flower
Rice Flummery.—Boil with a pint of new milk, a
bit of lemon-peel, and cinnamon; mix with a little cold milk,
as much rice flour as will make the whole of a good
consistence, sweeten and add a spoonful of peach-water, or a
bitter almond beaten; boil it, observing it does not burn; pour
it into a shape or a pint basin, taken out the spice. When
cold, turn the flummery into a dish, and serve with cream,
milk, or custard round; or put a teacupful of cream into half a
pint of new milk, a glass of white wine, half a lemon squeezed,
Rock Cream.—Boil a teacupful of rice till quite
soft in new milk and then sweeten it with sugar, and pile it on
a dish, lay on it current jelly or preserved fruit, beat up the
whites of five eggs with a little powdered sugar and flour, add
to this when beaten very stiff about a tablespoon of rich cream
and drop it over the rice.
Strawberry and Apple Souffle.—Stew the apple
with a little lemon-peel; sweeten them, then lay them pretty
high round the inside of a dish. Make a custard of the yolks of
two eggs, a little cinnamon, sugar and milk. Let it thicken
over a slow fire, but not boil; when ready, pour it in the
inside of the apple. Beat the whites of the eggs to a strong
froth, and cover the whole. Throw over it a good deal of
pounded sugar, and brown it to a fine brown. Any fruit made of
a proper consistence does for the walls, strawberries, when
ripe, are delicious.
Strawberry Short-Cake.—First prepare the
berries by picking; after they have been well washed—the
best way to wash them is to hold the boxes under the faucet and
let a gentle stream of water run over and through them, then
drain, and pick them into an earthen bowl; now take the
potato-masher and bruise them and cover with a thick layer of
white sugar; now set them aside till the cake is made. Take a
quart of sifted flour; half a cup of sweet butter; one egg,
well beaten; three teaspoonfuls of baking-powder, and milk
enough to make a rather stiff dough; knead well, and roll with
a rolling-pin till about one inch thick; bake till a nice
brown, and when done, remove it to the table; turn it out of
the pan; with a light, sharp knife, cut it down lengthwise and
crossways; now run the knife through it, and lay it open for a
few moments, just to let the steam escape (the steam ruins the
color of the berries); then set the bottom crust on the
platter; cover thickly with the berries, an inch and a half
deep; lay the top crust on the fruit; dust thickly with
powdered sugar, and if any berry juice is left in the bowl,
pour it round the cake, not over it, and you will have a
Snow Cream.—To a quart of cream add the whites
of three eggs, cut to a stiff froth, add four spoonfuls of
sweet wine, sugar to taste, flavor with essence of lemon. Whip
all to a froth, and as soon as it forms take it off and serve
Stewed Figs.—Take four ounces of fine sugar,
the thin rind of a large lemon, and a pint of cold water, when
the sugar is dissolved, add one pound turkey figs, and place
the stew-pan over a moderate fire where they may heat and swell
slowly, and stew gently for two hours, when they are quite
tender, add the juice of one lemon, arrange them in a glass
dish and serve cold.
Spanish Cream.—Dissolve in 1/2 pint of
rose-water, 1 oz. of isinglass cut small; run it through a hair
sieve; add the yolks of three or four eggs, beaten and mixed
with half a pint of cream, and two sorrel leaves. Pour it into
a deep dish, sweeten with loaf sugar powdered. Stir it till
cold, and put it into molds. Lay rings round in different
colored sweetmeats. Add, if you like, a little sherry, and a
lump or two of sugar, rubbed well upon the rind of a lemon to
extract the flavor.
Whipped Cream.—To one quart of good cream, put
a few drops of bergamot water, a little orange-flower water,
and 1/2 lb. of sugar. When it is dissolved, whip the cream to a
froth, and take it up with a skimmer; drain on a sieve, and if
for icing, let it settle half an hour before you put it into
cups or glasses. Use that which drops into the dish under the
sieve, to make it froth the better, adding two whites of eggs.
Colored powdered sugar may, if you like, be sprinkled on the
top of each.
Asparagus Omelet.—Boil a dozen of the largest
and finest asparagus heads you can pick; cut off all the green
portion, and chop it in thin slices; season with a small
teaspoonful of salt, and about one-fourth of that quantity of
soluble cayenne. Then beat up six eggs in a sufficient quantity
of new milk to make a stiffish batter. Melt in the frying-pan a
quarter of a pound of good, clean dripping, and just before you
pour on the batter place a small piece of butter in the center
of the pan. When the dripping is quite hot, pour on half your
batter, and as it begins to set, place on it the asparagus
tops, and cover over with the remainder. This omelet is
generally served on a round of buttered toast, with the crusts
removed. The batter is richer if made of cream.
Buttered Eggs.—Beat four or five eggs, yolks
and whites together, put a quarter of a pound of butter in a
basin, and then put that in boiling water, stir it till
then pour the butter and
the eggs into a sauce-pan; keep a basin in your hand, just
hold the sauce-pan in the other over a slow part of the
fire, shaking it one way, as it begins to warm; pour it into
a basin, and back, then hold it again over the fire,
stirring it constantly in the saucepan, and pouring it into
the basin, more perfectly to mix the egg and butter until
they shall be hot without boiling.
Serve on toasted bread; or in a basin, to eat with salt
fish, or red herrings.
Corn-Oysters.—Take a half dozen ears of sweet
corn (those which are not too old); with a sharp knife split
each row of the corn in the center of the kernel lengthwise;
scrape out all the pulp; add one egg, well beaten, a little
salt, one tablespoonful of sweet milk; flour enough to make a
pretty stiff batter. Drop in hot lard, and fry a delicate
brown. If the corn is quite young, omit the milk, using as
little flour as possible.
Cheese Omelet.—Mix to a smooth batter three
tablespoonfuls of fine flour, with half a pint of milk. Beat up
well the yolks and whites of four eggs, a little salt, and a
quarter of a pound of grated old English cheese. Add these to
the flour and milk, and whisk all the ingredients together for
half an hour. Put three ounces of butter into a frying-pan, and
when it is boiling pour in the above mixture, fry it for a few
minutes, and then turn it carefully; when it is sufficiently
cooked on the other side, turn it on to a hot dish and
Irish Stew.—Take a loin of mutton, cut it into
chops, season it with a very little pepper and salt, put it
into a saucepan, just cover it with water, and let it cook half
an hour. Boil two dozen of potatoes, peel and mash them, and
stir in a cup of cream while they are hot; then line a deep
dish with the potatoes, and lay in the cooked mutton chops, and
cover them over with the rest of the potatoes; then set it in
the oven to bake. Make some gravy of the broth in which the
chops were cooked. This is a very nice dish.
Irish Stew.—Cut off the fat of part of a loin
of mutton, and cut it into chops. Pare, wash, and slice very
thin some potatoes, two onions, and two small carrots; season
with pepper and salt. Cover with water in a stew-pan, and stew
gently till the meat is tender, and the potatoes are dissolved
in the gravy. It may be made of beef-steaks, or mutton and beef
Macaroni, Dressed Sweet.—Boil 2 ozs. in a pint
of milk, with a bit of lemon peel, and a good bit of cinnamon,
till the pipes are swelled to their utmost size without
breaking. Lay them on a custard-dish, and pour a custard over
them hot. Serve cold.
Macaroni, as Usually Served.—Boil it in milk,
or a weak veal broth, flavored with salt. When tender, put it
into a dish without the liquor, with bits of butter and grated
cheese, and over the top grate more, and put a little more
butter. Put the dish into a Dutch oven, a quarter of an hour,
and do not let the top become hard.
Omelet.—Six eggs beaten separately, beaten
hard, two teaspoons of corn starch, two tablespoons milk,
whites of eggs, put in slow at last. Fry in butter.
Rumbled Eggs.—This is very convenient for
invalids, or a light dish for supper. Beat up three eggs with
two ounces of fresh butter, or well-washed salt butter; add a
teaspoonful of cream or new milk. Put all in a saucepan and
keep stirring it over the fire for nearly five minutes, until
it rises up like scuffle, when it should be immediately dished
on buttered toast.
Poached Eggs.—Break an egg into a cup, and put
it gently into boiling water; and when the white looks quite
set, which will be in about three or four minutes, take it up
with an egg slice, and lay it on toast and butter, or spinach.
Serve them hot; if fresh laid, they will poach well, without
Savory Potato-Cakes.—Quarter of a pound of
grated ham, one pound of mashed potatoes, and a little suet,
mixed with the yolks of two eggs, pepper, salt and nutmeg. Roll
it into little balls, or cakes, and fry it a light brown. Sweet
herbs may be used in place of ham. Plain potato cakes are made
with potatoes and eggs only.
Tomato Toast.—Remove the stem and all the seeds
from the tomatoes; they must be ripe, mind, not over
ripe; stew them to a pulp, season with butter, pepper and
salt; toast some bread (not new bread), butter it, and then
spread the tomato on each side, and send it up to table, two
slices on each dish, the slices cut in two; and the person who
helps it must serve with two half-slices, not attempt to lift
the top slice, otherwise the appearance of the under slice will