76 & 
 
 U3 
 
 1830 
 GKLlfc 
 
1 f 
 
 
an 
 
 SEVENTY-FIVE 
 
 RECEIPTS 
 
 PASTRY, CAKES, AND SWEETMEATS. 
 
 BY A LADY OF PHILADELPHIA. 
 
 Leslie^ E 
 
 * 
 
 THIRD EDITION. 
 
 BOSTON : 
 
 MCJTROE AND FRANCIS, NO. 128 WASHINGTON-STRKKTJ 
 C. 8. FRANCIS, 252 BROADWAY, NEW-YORK. 
 
 18 30. 
 
FAMILY BOOKS. 
 
 At the Bookstore of the publishers of this work may be found the 
 following excellent books for families. 
 
 The PRACTICE OF COOKERY, adapted to the business of 
 Every-Day Life. By Mrs. DALGAIKNS. Containing 1419 of the 
 most useful receipts. 9 
 
 " Mrs. Dalgairns is more practical, more varied, and more suited to 
 what we may call the practical readers of such works, than either Dr. 
 Kitchener's Oracle, or our friend of the Cleikum Inn. It is this char- 
 acter of utility which appears to us to constitute its value, and we have 
 no doubt will prove its passport to extensive circulation. One decided 
 improvement on former works has been adopted by Mrs. Dalgairns : 
 it consists in prefixing to each chapter of her work the useful prelimin- 
 ary remarks relative to the subject of the chapter, instead of giving all 
 these remarks in the shape of an introduction at the beginning of the 
 book." Scots Times. 
 
 " V$e must say Mrs. Dalgairns has succeeded in combining two things, 
 which we never before found united in any work of this description, 
 we mean the pleasures of sense, with ajust and proper regard to econ- 
 omy. Extravagance is the rock upon which all her predecessors have 
 split. The great object of the author has been to make her boolj exten- 
 sively useful 5 and we think she has completely succeeded. In short, 
 the ' Practice of Cookery ' is a book worthy of all acceptation; and we 
 recommend it accordingly to every one who wishes to dine comforta- 
 bly at a moderate cost." Caledonian. 
 
 At the same place may be had all the recent publications on Cook- 
 ery and family economy among these are the Cook's Oracle, Fru- 
 gal Housewife," House-Servant's Directory, &c. &c. 
 
 ' S ' 
 
 r *ot* 
 
 DISTRICT OF MASSACHUSETTS, TO WIT : 
 
 j^District Clerk's Office. 
 
 BE IT REMEMBERED, that on the ninth da^of March, A. D. 1827, 
 in the fifty-first year of the Independence of the United Stales of America, 
 MUNROE AND FRANCIS, of the said District, have deposited in this 
 Office the title of a book, the right whereof they claim as proprietors, in the 
 words following, to wit : 
 
 " Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats. By a Lady 
 of Philadelphia." 
 
 In conformity to the act of the Congress of the United States, entitled, 
 "An act for the encouragement of learning, by securing the copies of maps, 
 charts and books, to the authors and proprietors of such copies, during the 
 times therein mentioned:" and also to an act, entitled, "An act supplemen- 
 tary to an act, entitled an act for the encouragement of learning, by securing 
 the copies of maps, charts, and books, to the authors and proprietors of such 
 copies during tlie times therein mentioned ; and extending the benefits thereof 
 to the arts of designing, engraving, and etching historical and other prints." 
 JOHN W. DAVIS, Clerk of the District of Massachusetts. 
 
PREFACE. 
 
 THE following Receipts for Pastry, Cakes, 
 and Sweetmeats, are original, and have 
 been used by the author and many of her 
 friends with uniform success. They are 
 drawn up in a style so plain and minute, as 
 to be perfectly intelligible to servants, and 
 persons of the most moderate capacity. All 
 the ingredients, with their proper quantities, 
 are enumerated in a list at the head of each 
 receipt, a plan which will greatly facilitate 
 the business of procuring and preparing the 
 requisite articles. 
 
 There is frequently much difficulty in fol- 
 lowing directions in English and French 
 Cookery Books, not only from their want of 
 explicitness, but from the difference in the 
 fuel, fire-places, and cooking utensils, gener- 
 ally used in Europe and America ; and many 
 of the European receipts are so complicated 
 and laborious, that our female cooks 'are 
 afraid to undertake the arduous task of ma- 
 king any thing from them. 
 
 M368Q87 
 
The receipts in this little book are, in 
 every sense of the word, American ; but the 
 writer flatters herself that (if exactly follow- 
 ed) the articles produced from them will not 
 be found inferior to any of a similar descrip- 
 tion made in the European manner. Expe- 
 rience has proved, that pastry, cakes, &c. 
 prepared precisely according to these direc- 
 tions will not fail to be excellent : but where 
 economy is expedient, a portion of the sea- 
 soning, that is, the spice, wine, brandy, rose- 
 water, essence of lemon, &.c. may be omit- 
 ted without any essential deviation of fla- 
 vour, or difference of appearance ; retain- 
 ing, however, the given proportions of eggs, 
 butter, sugar, and flour. 
 
 But if done at home, and by a person 
 that can be trusted, it will be proved, on 
 trial, that any of these articles may be made 
 in the best and most liberal manner at one 
 half of the cost of the same articles suppli- 
 ed by a confectioner. Arid they will be 
 found particularly useful to families that live 
 in the country, or in small towns, where no- 
 thing of the kind is to be purchased. 
 
 January 15JA, 1828, 
 
CONTENTS. 
 
 PART THE FIRST. 
 
 Preliminary remarks - 7 
 
 Puff Paste - 9 
 
 Common Paste ----- 12 
 
 Mince Pies ...... 13 
 
 Plum Pudding 14 
 
 Lemon Pudding ... 15 
 
 Orange Pudding 17 
 
 Cocoa Nut Pudding - '- - - 18 
 
 Almond Pudding 19 
 
 A Cheesecake .... 19 
 
 Sweet Potato Pudding 21 
 
 Pumpkin Pudding ----- 21 
 
 Gooseberry Pudding - - - - 22 
 
 Baked Apple Pudding .... 23 
 
 Fruit Pies - .... 23 
 
 Oyster Pie .... 25 
 
 Beef Steak Pie - ... - . 26 
 
 Indian Pudding ..... 37 
 
 Batter Pudding - - . . . 28 
 
 Bread Pudding ... - 29 
 
 Rice Pudding ..... 59 
 
 1* 
 
VI CONTENTS. 
 
 Boston Pudding ----- 30 
 
 Fritters - - - . . 31 
 
 Fine Custards - - - - 31 
 
 Plain Custards ----- 32 
 
 Rice Custards - - - - 33 
 
 Cold Custards .... 34 
 
 Curds and Whey ..... 34 
 
 A Trifle ' . . 35 
 
 Whipt Cream - - - 36 
 
 Floating Island ... 37 
 
 Ice Cream - - - 37 
 
 Calf 's-feet Jelly . 33 
 
 Blanc-mange .... 40 
 
 PART THE SECOND. 
 
 General directions - - 45 
 
 Queen Cake . 47 
 
 Pound Cake - - 48 
 
 Black Cake, or Plum Cake - - 50 
 
 Sponge Cake - 51 
 
 Almond Cake - - - 52 
 
 French Almond Cake 54 
 
 Maccaroons .... 55 
 
 A pees - 56 
 
 Jumbles - - 57 
 
 Kisses - 58 
 
 Spanish Bunns - 58 
 
 Rusk 60 
 
 Indian Pound Cake 61 
 
 Cup Cake 01 
 
 Loaf Cake - 62 
 
 Sugar Biscuits - * .- 62 
 
 Milk Biscuits 63 
 
 Butter Biscuits 64 
 
 Gingerbread Nuts - VJJ&: , ' 65 
 
 Common Gingerbread - <g. 66 
 
 Lafayette Gingerbread 67 
 
CONTENTS. Vll 
 
 A Dover Cake 
 
 Crullers 
 
 Dough Nuts 
 
 Waffles - - TO 
 
 Soft Muffins 
 
 Indian Batter Cakes 
 
 Flannel Cakes 
 
 Rolls 73 
 
 PART THE THIRD. 
 
 General directions - 77 
 
 Apple Jelly 78 
 
 Red Currant Jelly - -78 
 
 Black Currant Jelly - ^- 79 
 
 Gooseberry Jelly ..... 80 
 
 Grape Jelly ..... 80 
 
 Peach Jelly - - 81 
 
 Preserved Quinces '- - 81 
 
 Preserved Pippins - - - - - 82 
 
 Preserved Peaches 33 
 
 Preserved Crab- Apples - - 84 
 
 Preserved Plums 84 
 
 Preserved Strawberries 85 
 
 Preserved Cranberries .... 85 
 
 Preserved Pumpkin - - - 87 
 
 Preserved Prae-Apple 88 
 
 Raspberry Jam 88 
 
 APPENDIX. 
 
 "^F"*^^ % 
 
 Miscellaneous Receipts of dishes in use at Supper Parties 
 
WEIGHT AND MEASURES. 
 
 As all families are not provided with scales and 
 weights, referring to the ingredients generally used in 
 cakes and pastry, we subjoin a list of weights and 
 
 measures. 
 
 WEIGHT AND MEASURE. 
 
 Wheat flour 
 Indian meal 
 Butter when soft 
 Loaf-sugar, b^pken 
 White sugar, powdered 
 Best brown sugar 
 Eggs - - - 
 
 one pound is 
 
 one pound, two ounces, is 
 
 one pound is 
 
 one pound is 
 
 one pound, one ounce, is 
 
 one pound, two ounces, is 
 
 ten eggs are 
 
 one quart, 
 one quart, 
 one quart, 
 one quart, 
 one quart, 
 one quart, 
 one pound. 
 
 LIQUID MEASURE. 
 
 Sixteen large table-spoonfuls are ... half a pint. 
 
 Eight large table-spoonfuls are one gill. 
 
 Four large table-spoonfuls are - ... half a gill. 
 
 A common-sized tumbler holds 
 A common-sized wine-glass 
 
 half a pint, 
 half a gill. 
 
 Allowing for accidental differences in the quality, 
 freshness, dryness, and moisture of the articles, we 
 believe this omparison between weight and measure 
 to be as nearly correct as possible. 
 
PART -THE FIRST/ 
 
 

 
 
PASTRY. 
 
 PRELIMINARY REMARKS. 
 
 IN making pastry or cakes, it is best to begin by 
 weighing out the ingredients, sifting the flour, 
 pounding and sifting the sugar and spice, washing 
 the butter, and preparing the fruit. 
 
 Sugar can be powdered by pounding it in a large 
 mortar, or by rolling it on a paste-board with a 
 rolling-pin. It should be made very fine and al- 
 ways sifted. 
 
 All sorts of spice should be pounded in a mortar, 
 except nutmeg, which it is better to grate. If spice 
 is wanted in large quantities, it may be ground in a 
 mill. 
 
 The butter should always be fresh and very good. 
 Wash it in cold water before you use it, and then 
 make it up with your hands into hard lumps, squeez- 
 ing the water well out. 
 
 If the butter and sugar are to be stirred togeth- 
 er, always do that before the eggs are beaten, as, 
 (unless they are kept too warm) the butter and 
 sugar will not be injured by standing awhile. For 
 stirring them, nothing is so convenient as a round 
 hickory stick about a foot and a half long, and 
 somewhat flattened at one end. 
 
8 PASTRY. 
 
 The eggs should not be beaten till after all the 
 other ingredients are ready, as they will fall very 
 soon. If the whites and yolks are to be beaten 
 separately, do the whites first, as they will stand 
 longer. 
 
 Eggs should be beaten in a broad shallow pan, 
 spreading wtde at the top. Butter and sugar should 
 be stirred in a deep pan with straight sides. 
 
 Break every egg by itself, in a saucer, before 
 you put it into the pan, that in case there should be 
 any bad ones, they may not spoil the others. 
 
 Eggs are beaten most expeditiously with rods. 
 A small quantity of white of egg may be beaten 
 with a knife, or a three-pronged fork. 
 
 There can be no positive rules as to the exact 
 time of baking each article. Skill in baking is the 
 result of practice, attention, and experience. Much, 
 of course, depends on the state of the fire, and on 
 the size of the things to be baked, and something 
 on the thickness of the pans or dishes. 
 
 If you bake in a stove, put some bricks in the 
 oven part to set the pans or plates on, and to tem- 
 per the heat at the bottom. Large sheets of iron, 
 without sides, will be found very useful for small 
 cakes, and to put under the pans or plates. 
 
 
PASTRY, 
 
 PUFF PASTE* v 
 
 Half a pound and two ounces of sifted flour. 
 Half a pound of the best fresh butter washed. 
 A little cold water. 
 
 This will make puff-paste for two Puddings, or for one soup-plate 
 Pie, or for four small Shells. 
 
 Weigh half a pound and two ounces of flour, and 
 sift it through a hair-sieve into a large deep dish. 
 Take out about one fourth of the flour, and lay it 
 aside on one corner of your pasteboard, to roll and 
 sprinkle with. 
 
 Wash, in cold water, half a pound of the best 
 fresh butter. Squeeze it hard with your hands, and 
 make it up into a round lump. Divide it in four 
 equal parts ; lay them on one side of your paste- 
 board, and have ready a glass of cold water. 
 
 Cut one of the four pieces of butter into the 
 pan of flour. Cut it as small as possible. Wet 
 it gradually with a very little water (too much wa- 
 ter will make it tough) and mix it well with the 
 point of a large case-knife. Do not touch it with 
 your hands. When the dough gets into a lump, 
 sprinkle on the middle of the board some of the 
 flour that you laid aside, and lay the dough upon it, 
 turning it out of the pan with the knife. 
 
 Rub the rolling-pin with flour, and sprinkle a little 
 on the lump of paste. Roll K out thin, quickly, 
 and evenly, pressing on the rolling-pin very lightly. 
 Then take the second of the four pieces of butter, 
 and, with the point of your knife, stick it in little 
 bits at equal distances all over the sheet of paste. 
 
10 PASTRY; 
 
 Sprinkle on some flour, and fold up the dough. 
 Flour the paste-board and rolling-pin again ; throw 
 a little flour on the paste and roll it out a second 
 time. Stick the third piece of butter all over it in 
 little bits. Throw on some flour, fold up the paste, 
 sprinkle a little more flour on the dough, and on 
 the rolling-pin, and roll it out a third time, always 
 pressing on it lightly. Stick it over with the fourth 
 and last piece of butter. Throw on a little more 
 flour, fold up the paste and then roll it out in a 
 large round sheet. Cut off the sides, so as to 
 make the sheet of a square form, and lay the slips 
 of dough upon the square sheet. Fold it up with 
 the small pieces of trimmings, in the inside. Score 
 or notch it a little with the knife ; lay it on a plate 
 and set it away in a cool place, but not where it 
 can freeze, as that will make it heavy. 
 
 Having made the paste, prepare and mix your 
 pudding or pie. When the mixture is finished, 
 bring out your paste, flour the board and rolling- 
 pin, and roll it out with a short quick stroke, and 
 pressing the rolling-pin rather harder than while 
 you were putting the butter in. If the paste rises 
 in blisters, it will be light, unless spoiled in baking. 
 
 Then cut the sheet in half, fold up each piece 
 and roll them out once more, separately, in round 
 sheets the size of your plate. Press on rather 
 harder, but not too hard. Roll the sheets thinnest 
 in the middle and thickest at the edges. If intend- 
 ed for puddings, lay^aem in buttered soup-plates, 
 and trim them even* round the edges. If the 
 edges do not appear thick enough, you may take 
 the trimmings, put them all together, roll them out, 
 and having cut them in slips the breadth of the rim 
 of the plate* lay them all round to make the paste 
 thicker at the edges, joining them nicely and even- 
 
PASTRY. 1 1 
 
 ly, as every patch or crack will appear distinctly 
 when baked. Notch the rim handsomely with a 
 very sharp knife. Fill the dish with the mixture 
 of the pudding, and bake it in a moderate oven. 
 The paste should be of a light brown colour. If 
 the oven is too slow, it will be soft and clammy ; 
 if too quick, it will not have time to rise as high 
 as it ought to do. 
 
 In making the best puff-paste, try to avoid using 
 more flour to sprinkle and roll with, than the small 
 portion which you have laid aside for that purpose 
 at the beginning. If you make the dough too 
 soft at first, by using too much water, it will be 
 sticky, and require more flour, and will eventually 
 be tough when baked- Do not put your hands 
 to it, as their warmth will injure it. Use the knife 
 instead. Always roll from you rather than to 
 you, and press lightly on the rolling-pin, except 
 at the last. 
 
 It is difficult to make puff-paste in the summer, 
 unless in a cellar, or very cool room, and on a 
 marble table. The butter should, if possible, be 
 washed the night before, and kept covered with 
 ice till you use it next day. The water should 
 have ice in it, and the butter should be. iced as it 
 sets on the paste-board. After the paste is mixed, 
 it should be put in a covered dish, and set in cold 
 water till you are ready to give it the last rolling. 
 
 With all these precautions to prevent its being 
 heavy, it will not rise as well, or be in any respect 
 as good as in cold weather, 
 
PASTRY. 
 
 COMMON PASTE FOR PIES. 
 
 A pound and a half of sifted flour. 
 
 Three quarters of a pound of butter washed. 
 
 will make one large pie or two small ones. 
 
 Sift the flour into a pan. Cut the butter into 
 two equal parts. Cut one half of the butter into 
 the flour, and cut it up as small as possible. Mix 
 it well with the flour, wetting it gradually with a 
 little cold water. 
 
 Spread some flour on your paste-board, take the 
 lump of paste out of the pan, flour your rolling- 
 pin, and roll out the paste into a large sheet. 
 Then stick it over with the remaining half of the 
 butter in small pieces, and laid at equal distances. 
 Throw on a little flour, fold up the sheet of paste, 
 flour it slightly, and roll it out again. Then fold 
 it up, and cut it in half or in four, according to the 
 size of your pies. Roll it out into round sheets 
 the size of your pie-plates, pressing rather harder 
 on the rolling-pin. 
 
 Butter your pie-plates, lay on your under crust, 
 and trim the edge. Fill the dish with the ingredi- 
 ents of which the pie is composed, and lay on the 
 lid, in which you must prick some holes,~or cut a 
 small slit in the top. Crimp the edges with a 
 sharp knife. 
 
 Heap up the ingredients so that the pie will be 
 highest in the middle. 
 
 Some think it makes common paste more crisp 
 light, to beat it tor4 on bqth sides with the 
 
PASTRY. 
 
 13 
 
 rolling-pin, after you give it the first rolling, when 
 all the butter is in. 
 
 If the butter is very fresh, you may mix with 
 the flour a salt-spoonful of salt. 
 
 MINCE PIES. J 
 
 One pound and a half of boiled beef's heart, or fresh tongue chop- 
 ped when cold. 
 
 Two pounds of beef suet, chopped fine. 
 Four pounds of pippin apples, chopped. 
 Two pounds of raisins, stoned and chopped. 
 Two pounds of currants, picked, washed, and dried. 
 Two pounds of powdered sugar. 
 One quart of white wine. 
 One quart of brandy. 
 One wine-glass of rose-water. 
 Two grated nutmegs. 
 Half an ounce of cinnamon ~) 
 
 A quarter of an ounce of cloves > powdered. 
 A quarter of an ounce of mace j 
 A tea-spoonful of salt. 
 Two large oranges. 
 Half a pound of citron, cut in slips. 
 
 
 
 Parboil a beef's heart, or a fresh tongue. After 
 you have taken off the skin and fat, weigh a pound 
 and a half. When it is cold, chop it very fine. 
 Take the inside of the suet ; weigh two pounds, 
 and chop it as fine as possible. Mix the meat and 
 suet together, adding the salt. Pare, core, and 
 chop the apples,and then stone and chop the raisins. 
 Having prepared the currants, add them to the 
 other fruit, and mix the fruit with the meat and 
 suet. Put in the sugar and spice, and the grated 
 peel and juice of the oranges. ' Wet the whole 
 with the rose water and liquor, and mix all well 
 together. 
 
 2* 
 
14 
 
 PASTRY. 
 
 Make the paste, allowing for each pie, half a 
 pound of butter and three quarters of a pound of 
 sifted flour. Make it in the same manner as pufF- 
 paste, but it will not be quite so rich. Lay a 
 sheet of paste all over a soup-plate. Fill it with 
 mince-meat, laying slips of citron on the top. Roll 
 out a sheet of paste, for the lid of the pie. Put it 
 on, and crimp the edges with a knife. Prick holes 
 in the lid. 
 
 Bake the pies half an. hour in a brisk oven. 
 
 Keep your mince meat in a jar tightly covered. 
 Set it in a dry, cool place, and occasionally add 
 more brandy to it. 
 
 PLUM PUDDING. V 
 
 One pound of raisins, stoned and cut in half. 
 
 One pound of currants, picked, washed, and dried. 
 
 One pound of beef suet chopped fine. 
 
 One pound of grated stale bread, or, half a-pound of flour and half 
 
 a pound of bread. 
 Eight eggs. 
 
 A quarter of a pound of sugar. 
 A pint of milk. 
 A glass of brandy. 
 A glass of wine. 
 Two nutmegs, grated. 
 
 A table-spoonful of mixed cinnamon and mace. 
 A 'salt-spoonful of salt. 
 
 You must prepare all your ingredients the day 
 before (except beating the eggs) that in the morn- 
 ing you may have nothing to do but to mix them, 
 as the pudding will require six hours to boil. 
 
 Beat the eggsVery light, then put to them half 
 the milk and beat both together. Stir in gradual- 
 ly the flour and grated bread. Next add the su- 
 gar by degrees. Then the suet and fruit alter- 
 
I 
 
 PASTBY. 15 
 
 nately. The fruit must be well sprinkled with flour, 
 lest it sink to the bottom. Stir very hard. Then 
 add the spice and liquor, and lastly the remainder 
 of the milk. Stir the whole mixture very well to- 
 gether. If it is not thick enough, add a little more 
 grated bread or flour. If there is too much bread 
 or flour, the pudding will be hard and heavy. 
 
 Dip your pudding-cloth, in boiling water, shake 
 it out and sprinkle it slightly with flour. Lay it in 
 a pan and pour the mixture into the cloth. Tie it 
 up carefully, allowing room for the pudding to swell. 
 
 Boil it six hours, and turn it carefully out of the 
 cloth. 
 
 Before you send it to table, have ready some 
 blanched sweet almonds cut in slips, or some slips 
 of citron, or both. Stick them all over the outside 
 of the pudding. 
 
 Eat it with wine, or with a sauce made of drawn 
 butter, wine and nutmeg. 
 
 The pudding wilnbe improved if you add to the 
 other ingredients, the grated rind of a large lemon 
 or orange.*- 
 
 
 LEMON PUDDING. 
 
 One large lemon, with a smooth thin rind. 
 Three eggs. 
 
 A quarter of a pound of powdered white sugar. 
 A quarter of a pound of fresh butter washed. 
 Haifa glass of white wine and brandy, mixed. 
 
 Five ounces of sifted flour*, and a quarter of f pound of fresh butter 
 for the paste. 
 
 Grate the yellow part of the rind of a large 
 fresh lemon. Then cut the lemon in half, and 
 
 
PASTRY. 
 
 squeeze the juice into the plate that contains the 
 grated rind, carefully taking out all the seeds. Mix 
 the juice and rind together. 
 
 Put a quarter of a pound of powdered white su- 
 gar into a deep earthen pan, and cut up in it a 
 quarter of a pound of the best fresh butter. If 
 the weather is very cold, set the pan near the fire, 
 for a few minutes, to soften the butter, but do not 
 allow it to melt or it will be heavy. Stir the butter 
 and sugar together, with a stick or wooden spoon, 
 till it is perfectly light and of the consistence of cream. 
 
 Put the eggs in a shallow broad pan, and beat 
 them with mi egg-beater or rods, till they are 
 quite smooth, and as thick as a boiled custard. 
 Then stir the eggs, gradually, into the pan of but- 
 ter and sugar. Add the liquor and rose water by 
 degrees, and then stir in, gradually, the juice and 
 grated rind of the lemon. Stir the whole very 
 hard, after all the ingredients aje in. 
 
 Have ready a puff-paste made of five ounces of 
 sifted flour, and a quarter of a pound of fresh but- 
 ter. The paste must be made with as llWle water 
 as possible. Roll it out in a circular sheet, thin in 
 the centre, and thicker towards the edges, and just 
 large enough to cover the bottom, sides, and edges 
 of a soup-plate. Butter the soup-plate very well, 
 and lay the paste in it, making it neat and even 
 round the broad edge of the plate. With a sharp 
 knife, trim off the superfluous dough, and notch the 
 edges. Put in the mixture with a spoon, and 
 bake the pudding about half an hour, in a moderate 
 oven f It should be baked of a very light brown. 
 If the oven is too frot, the paste will not have time 
 to rise well. If too cold, it will be clammy. When 
 the pudding is cool, grate loaf-sugar over it. 
 
 

 PASTRY. 17 
 
 ORANGE PUDDING. 
 
 One large orange, of a deep colour, and smooth thin rind. 
 
 One lime. 
 
 A quarter of a pound of powdered white sugar, 
 
 A quarter of a pound of fresh butter. 
 
 Three eggs. ^^ 
 
 Half a glass of mixed wine and brandy. 
 
 A tea-spoonful of rose-water. 
 
 Grate the yellow rind of the orange and lime, 
 and squeeze the juice into a saucer or soup-plate, 
 taking out all the seeds. ^ 
 
 Stir the butter and sugar to a cream'. 
 
 Beat the eggs as light as possible, and then stir 
 them by degrees into the pan of butter and sugar. 
 Add, gradually, the liquor and rose-water, and then 
 by degrees, the orange and lime. Stir all well to- 
 gether, 
 
 Have ready a sheet of puff-paste made of five 
 ounces of sifted flour, and a quarter of a pound of 
 fresh butter. Lay the paste in fc buttered soup- 
 plate. Trim and notch the edges, and then put in 
 the mixture. Bake it about half an hour, in a mod- 
 erate oven. Grate loaf-sugar over it, before you 
 send it to table. 
 
 COCOA-NUT PUDDING. 
 
 A quarter of a pound of cocoa-nut, grated. 
 
 A quarter of a pound of powdered white sugar. 
 
 Three ounces and a half of fresh butter. 
 
 The i >f six eggs. 
 
 Haifa 5. of wine aud brandy mixed. 
 
 Half .ml ofros^water. 
 
 Break up a cocoa-nut, and take the thin brown 
 skin carefully off, with a knife. Wash all the 
 
18 PASTRY. 
 
 pieces in cold water, and then wipe them dry, with 
 a clean towel. Weigh a quarter of a pound of 
 cocoa-nut, and grate it very fine, into a soup-plate. 
 
 Stir the butter and sugar to a cream, and add 
 the liquor and rose-water gradually to them. 
 
 Beat the whites only, of six eggs, till they stand 
 alone on the rods ; .and then stir the beaten white 
 of egg, gradually, into the butter and sugar. Af- 
 terwards, sprinkle in, by degrees, the grated cocoa- 
 nut, stjrrjng hard all the time. Then stir all very 
 well at the last. 
 
 Have ready a puff-paste, sufficient to cover the 
 bottom, sides, and edges of a soup-plate. Put in 
 the mixture, and bake it in a moderate oven, about 
 half an hour: 
 
 Grate loaf-sugar over it, when cqol, 
 
 ALMOND PUDDING, V 
 
 Haifa pound of sweet almonds, which will bef reduced to a quarter 
 
 of a pound, when shelled and blanched."" - 
 An ounce of blanched bitter almonds or peach-kernels. 
 The whites only, of six eggs. 
 A quarter of a pound of butter. 
 
 A quarter of a pound of powdered white sugar, 
 Half a glass of mixed brandy, wine, and rose' 
 
 and rose-water. 
 
 Shell half a pound of sweet almonds, and pour 
 scalding water over them, which will make tho 
 skins peal off. As they get cool, pour more boil- 
 ing water, till the almonds are all blanched. 
 Blanch also the bitter almonds. As you blanch 
 the almonds, throw them into a bowl of cold wa- 
 ter. Then take them out, one by one, wipe them 
 
19 
 
 dry in a clean towel, and lay them on a plate. 
 Pound them one at a time to a fine paste, in a mar- 
 ble mortar, adding, as you pound them, a few drops 
 of rose-water to prevent their oiling. Pound the 
 bitter and sweet almonds alternately, that they may 
 be well mixed. They must be made perfectly fine 
 and smooth, and are the better for being prepared 
 the day before they are wanted for the pudding. 
 
 Stir the butter and sugar to a cream, and add to 
 it, gradually, the liquor. 
 
 Beat the whites of six eggs till they stand alone. 
 Stir the almonds and white of eggs, alternately, into 
 the butter and sugar ; and then stir the whole well 
 together. 
 
 Have ready a puff-paste sufficient Tor a soup- 
 plate. Batter the plate, lay on the paste, trim and 
 notch it. Then put in the mixture. 
 
 Bake it about half an"hour in a moderate oven. 
 
 Grate loaf-sugar over it. 
 
 A CHEESECAKE. 
 
 Four eggs. 
 
 A gill of milk. 
 
 A quarter of a pound of butter. 
 
 A quarter of a pound of powdered sugar. 
 
 Two ounces of grated bread. 
 
 Haifa glass of mixed brandy and wine. 
 
 A tea-spoonful of rose-water. 
 
 A tea-spoonful of mace, cinnamon, aad nutmeg, mixed. 
 
 A quarter of a pound of currants. 
 
 Pick the currants very clean. W^tf them 
 through a cullender, wipe them in a towel, and 
 then dry them on a dish before the fire. 
 
 When dry take out a few to scatter over the 
 
 * 
 
20 PASTRf. 
 
 top of the cheesecake, lay them aside, and sprinkle 
 the remainder of the currants with the flour. 
 
 Stir the butter and sugar to a cream. Grate the 
 bread, and prepare the spice. Beat the eggs 
 very light. 
 
 Boil the milk. When it comes to a boil, add to 
 it half the beaten egg, and boil both together till it be* 
 comes a curd, stirring it frequently with a knife. 
 Then throw the grated bread on the curd, and stir 
 all together. Then take the milk, egg, and bread 
 off the fire, and stir it, gradually, into the butter 
 and sugar. Next, stir in the remaining half of 
 the egg. 
 
 Add, by degrees, the liquor and spice. 
 
 Lastly, stir in, gradually, the currants. 
 
 Have ready a puff-paste, which should be made 
 before you prepare the cheesecake, as the mixture 
 will become heavy by standing. Before you put 
 it into the oven, scatter the remainder of the cur- 
 rants over the top. 
 
 Bake it half an hour in rather a quick oven. 
 
 Do not sugar the top. 
 
 You ma/ bake it either in a soup-plate, or in 
 two small tin patty-pans, which, for cheesecakes, 
 should be of a square shape. If baked in square 
 patty-pans leave at each side a flap of paste in the 
 shape of a half-circle. Cut long slits in these flaps 
 and turn them over, so that they will rest on the 
 itop of the mixture. 
 
 You can, if you choose, add to the currants a 
 few raisins stoned, and cut in half. 
 
 
 
PASTRY. 21 
 
 SWEET POTATO PUDDING^ 
 
 A quarter of a pound of boiled sweet potato. 
 
 Three eggs. 
 
 A quarter of a pound of powdered white sugar. 
 
 A quarter of a pound of fresh butter, 
 
 A glass of mixed wine and brandy. 
 
 A half-glass of rose-water. 
 
 A tea-spoonful of mixed spice, nutmeg, mace and cinnamon. ^ 
 
 Pound the spice, allowing a smaller proportion 
 of mace than of nutmeg and cinnamon. 
 
 Boil and peal some sweet potatoes, and when 
 they are cold, weigh a quarter of a pound. Mash 
 the sweet potato very smooth, and rub it through a 
 sieve. Stir the sugar and butter to a cream. 
 
 Beat the eggs very light, and stir them into the 
 butter and sugar, alternately with the sweet potato. 
 Add by degrees the liquor, rose-water and spice. 
 Stir all very hard together. 
 
 Spread puff-paste on a soup-plate. Put in the 
 mixture, and bake it about half an hour in a mod- 
 erate oven. 
 
 Grate sugar over it. 
 
 PUMPKIN PUDDING* V 
 
 Half a pound of stewed pumpkin. 
 
 Three eggs. 
 
 A quarter of a pound of fresh butter, or a pint of cream. 
 
 A quarter of a pound of powdered white sugar. 
 
 Half a glass of wine and brandy mixed. 
 
 Half a glass of rose-water. 
 
 A tea-spoonful of mixed spice, tfutmeg, mace and cinnamon. 
 
 Stew some pumpkin with as little water as pos- 
 sible. Drain it in a cullender, and press it till dry. 
 When cold, weigh half a pound, and pass it 
 3 
 
22 PASTRY. 
 
 through a sieve. Prepare the spice. Stir togeth- 
 er the sugar, and butter, to cream, till they are 
 perfectly light. Add to them, gradually, the spice 
 and liquor. 
 
 Beat three eggs very light, and stir them into 
 the butter and sugar alternately with the pumpkin. 
 
 Cover a soup-plate with puff-paste, and put in 
 the mixture. Bake it in a moderate oven about 
 half an hour. 
 
 Grate sugar over it when cool. 
 
 Instead of the butter, you may boil a pint of 
 milk or cream, and when cold, stir into it in turn 
 the sugar, eggs, and pumpkin. 
 
 ' 
 
 GOOSEBERRY PUDDING. V 
 
 i 
 
 A pint of stewed gooseberries, with all their juice. 
 A quarter of a pound of powdered sugar. 
 Two ounces of fresh butter. 
 Twofcunces of grated bread. 
 Three eggs. 
 
 Stew the gooseberries till quite soft. When 
 
 taiey are cold, mash them fine with the back of a 
 
 spoon, and stir into them two ounces of sugar. 
 
 Take two ounces more of sugar, and stir it to a 
 
 cream with two ounces of butter. 
 
 Grate very fine as much stale bread as will 
 weigh two ounces. 
 
 Beat three eggs, and stir them into the but- 
 ter and sugar, in turn with the goosberries and 
 bread. 
 
PASTRY. 23 
 
 
 Lay puff-paste in a soup plate. Put in the mix- 
 ture, and bake it half an hour. 
 Do not grate sugar over it. 
 
 BAKED APPLE PUDDING. 
 
 4m 
 jf A pint of stewed apples. 
 
 Half a pint of cream, or two ounces of butter. 
 
 A quarter of a pound of powdered sugar. 
 
 A nutmeg grated. 
 
 A table spoonful of rose-water. 
 
 A tea-spoonful of grated lemon-peel. 
 
 Stew your apple in as little water as possible, 
 and not long enough for the pieces to break and 
 lose their shape. Put them in a cullender to drain, 
 and mash them with the back of a spoon. If 
 stewed too long, and in too much water, they will 
 lose their flavour. When cold, mix with them the 
 nutmeg, rose-water, and lemon-peel, and two 
 ounces of sugar. Stir the oiher tw<frounces of su- 
 gar, with the butter or cream, and then mix it 
 gradually with the apple. 
 
 Bake it in puff-paste, in a soup-dish, about half 
 an hour in a moderate oven. 
 
 Do not sugar the top. 
 
 FRUIT PIES. 
 
 Fruit vpies for family use, are generally made 
 with common paste, allowing three quarters of a 
 pound of butter to a pound and a half of flour. 
 
 Peaches and plums for pies, should be cu' !n 
 half, and the stones taken out. Cherries also 
 
** 
 
 24 PASTRY. 
 
 should be stoned, and red cherries only should 
 be used for pies. 
 
 Apples should be cut into very thin slices, and 
 are much improved by a little lemon peel. Sweet 
 apples are not good for pies, as they are very in- 
 sipid when baked, and seldom get thoroughly done. 
 If green apples are used, they should first be stew^ 
 ed in as little water as possible, and made very 
 sweet. 
 
 Apples, stewed previous to baking, should not be 
 done till they break, but only till they are tender. 
 They should then be drained in a cullender, and 
 chopped fine with a knife or the edge of a spoon. 
 
 In making pies of juicy fruit, it is a good way to 
 set a small tea-cup, on the bottom crust, and lay the 
 fruit all round it. The juice will collect under 
 the cup, and not run out at the edges or top of the 
 pie. The fruit should be mixed with a sufficient 
 quantity of sugar, and piled up in the middle, *so as 
 to make the pie highest in the centre. The up- 
 per crust should be pricked with a fork, or have a 
 slit cut in the middle. The edges should be nice- 
 ly crimped with a knife. 
 
 Dried peaches, dried apples, and cranberries 
 should be stewed with a very little water, and al- 
 lowed to get quite cold before they are put into 
 the pie. If stewed fruit is put in warm, it will 
 make the paste heavy. 
 
 If your pies are made in the form of shells, or 
 without lids, the fruit should always be stewed 
 first, or it will not be sufficiently done, as the shells 
 (which should be of puff paste) must not bake so 
 long as covered pies. 
 
 Shells intended for sweetmeats, must be baked 
 empty, and the fruit put into them before they go, 
 t table, 
 
PASTRY. 25 
 
 Fruit pies with lids, should have loaf-sugar gra- 
 ted over them. If they have been baked the day 
 before, they should be warmed in the stove, or 
 near the fire, before they are sent to table, to soften 
 the crust, and make them taste fresh. 
 
 Raspberry and apple-pies are much improved 
 by taking off the lid, and pouring in a little cream 
 just before they go to table. Replace the lid 
 very carefully. 
 
 OYSTER PIE. 
 
 A hundred large fresh oysters, or more if small. 
 
 The yolks of six eggs boiled hard. 
 
 A large slice of stale-bread, grated. 
 
 A lea-spoonful of salt. 
 
 A table-spoonful of pepper. 
 
 A table-spoonful of mixed spice, nutmeg, mace and cinnamon. 
 
 Take a large round dish, butter it and spread a 
 rich paste over the sides, and round .the edge, but 
 not at the bottom. 
 
 Salt oysters will not do for pies. They should 
 be fresh, and as large and fine as possible. 
 
 Drain off part of the liquor from the oysters. 
 Put them into a pan, and season them with pepper, 
 salt and spice. Stir them well with the seasoning. 
 Have ready the yolks of eggs, chopped fine, and 
 the grated bread. Pour the oysters (with as much 
 of their liquor as you please) into the dish that has 
 the paste in it. Strew over them the chopped 
 egg and grated bread. 
 
 Roll out the lid of the pie, and put it on, crimp- 
 ing the edges handsomely. 
 
 Take a small sheet of paste 5 cut it into a square 
 3* 
 
gQ PASTRY. 
 
 and roll it up. Cut it with a sharp knife into the 
 form of a double tulip. 
 
 Make a slit in the centre of the upper crust, and 
 Stick the tulip in it. 
 
 Cut out eight large leaves of paste, and lay them 
 on the lid. 
 
 Bake the pie in a quick oven. 
 
 If you think the oysters will be too much done 
 by baking them in the crust you can substitute 
 for them pieces of bread, to keep up the lid of 
 the pie. 
 
 Put the oysters with their liquor and the season- 
 ing, chopped egg, grated bread, &c. into a pan. 
 Cover them closely, and let them just come to a 
 boil, taking them off the fire, and stirring them 
 frequently. 
 
 When the crust is baked, take the lid neatly off 
 (loosening it round the edge with a knife) take out 
 the pieces of bread, and put in the oysters. Lay 
 the lid on a.gain very carefully. 
 
 For oyster patties, the oysters are prepared in 
 the same manner. 
 
 They may be chopped if you choose. They 
 be put in small shells of puff-paste, 
 
 BEEF-STEAK PIE. 
 
 Butter a deep dish, and spread a sheet of paste 
 a.ll over the bottom, sides, and edge. 
 
 Cut away from your beef-steak all the bone, fat, 
 gristle, and skin. Cut the lean in small thin 
 pieces, about as large, generally, as the palm of 
 band, Beat the meat well with the rolling- 
 
PASTRY. 27 
 
 pin, to make it juicy and tender. If you put in 
 the fat, it will make the gravy too greasy and 
 strong, as it cannot be skimmed. 
 
 Put a layer of meat over the bottom-crust of 
 your dish, and season it to y^tir taste, with pepper, 
 salt, and, if you choose, a little nutmeg. A small 
 quantity of mushroom ketchup is an improvement ; 
 so, also, is a little minced onion. 
 
 Have ready some cold boiled potatoes sliced thin. 
 Spread over the meat, a layer of potatoes, and a 
 small piece of butter; then another layer of meat, 
 seasoned, and then a layer of potatoes, and so on 
 till the dish is full and heaped up in the middle, 
 having a layer of meat on the top. Pour in a little 
 water. 
 
 Cover the pie with a sheet of paste, and trim the 
 edges. Notch it handsomely with a knife ; and, 
 if you choose, make a tulip of paste, and stick it 
 in the middle of the lid, and lay leaves of paste 
 round it. 
 
 Fresh oysters will greatly improve a beef-steak 
 pie. So also will mushrooms. 
 
 Any meat pie may be made in a similar manner. 
 
 INDIAN PUDDING. 
 
 A pound of beef-suet, chopped very fine. 
 
 A pint of molasses. 
 
 A pint of rich milk. 
 
 Four eggs. ' 
 
 A large tea-spoonful of powdered nutmeg and cinnamon. 
 
 A little grated or chipped leaion-peel. 
 
 Indian meal sufficient to make a thick batter. 
 
 Warm the milk and molasses, and stir them 
 together. Beat the eggs, and stir them gradually 
 into the milk and molasses, in turn with the suet 
 

 28 PASTRY. 
 
 and indian meal. Add the spice and lemon-peel 
 and stir all very hard together. Take care not to 
 put too much indian meal, or the pudding will be 
 heavy and solid. 
 
 Dip the cloth in foiling water. Shake it out, 
 and flour it slightly. Pour the mixture into it, and 
 tie it up, leaving room for the pudding to swell. 
 
 Boil .it three hours. Serve it up hot, and eat it 
 with sauce made of drawn butter, wine and nut- 
 meg. 
 
 When cold, it is good cut in slices and fried. 
 
 BATTER PUDDING, 
 
 Six eggs. 
 
 Eight table-spoonfuls of sifted flour. 
 
 One quart of milk. 
 
 A salt-spoonful of salt. 
 
 Stir the flour gradually, into the milk, carefully 
 dissolving all the lumps. Beat the eggs very light, 
 and add them by degrees to the milk and flour. 
 Put in the salt, and stir the whole well together. 
 
 Take a very thick pudding-cloth. Dip it in 
 boiling water, and flour it. Pour into it the mix- 
 ture and tie it up, leaving room for it to swell. 
 Boil it hard, one hour, and keep it in the pot, till 
 it is time to send it to table. Serve it up with 
 wine-sauce. 
 
 A square cloth, which when tied up will m t ake 
 the pudding of a round form, is better than a bag. 
 
 Apple Batter Pudding is made by pouring the 
 batter over a dish of pippins, pared, cored, and 
 sweetened, either whole or cut in pieces. Bake it, 
 and eat it with butter and sugar. 
 
PASTRY. 29 
 
 BREAD PUDDING. 
 
 A quarter of a pound of grated stale bread. 
 
 A quart of milk, boiled with two or three sticks of cinnamon, slightlj 
 
 broken. 
 Eight eggs. 
 
 A quarter of a pound of sugar. 
 A little grated lemon-peel. 
 
 Boil the milk with the cinnamon, strain it, and 
 set it away till quite cold. 
 
 Grate as much crumb of stale bread as will 
 weigh a quarter of a pound. Beat the eggs, and 
 when the milk is cold, stir them into it in turn 
 with the bread and sugar. Add the lemon-peel, 
 and if you choose, a table spoonful of rose-water. 
 
 Bake it in a buttered dish, and grate nutmeg 
 over it when done. JDo not send it to table hot. 
 Baked puddings should never be eaten till they 
 have become cold, or at least cool. 
 
 RICE PUDDING. 
 
 A quarter of a pound of rice. 
 
 A quarter of a pound of butter. 
 
 A quarter of a pound of sugar. 
 
 A r,\ni and a half of milk, or cream and milk. 
 
 Six eggs. 
 
 A tea-spoonful of mixed spice, mace, nutmeg and cinnamon. 
 
 A half wine-glass of rose-water. 
 
 Wash the rice. Boil it till very soft. Drain it % 
 and set it away to get cold. Put the butter and 
 sugar together in a pan, and stir them till very light. 
 Add to them the spice and rose-water. Beat the 
 eggs very light, and stir them, gradually, into the 
 milk. Then stir the eggs and milk into the*utte? 
 sugar, alternately with the rice. 
 
30 PASTRY. 
 
 Bake it and grate nutmeg over the top. 
 Currants or raisins, floured, and stirred in at the 
 last, will greatly improve it. 
 
 It should be eaten cold, or quite cool. 
 
 BOSTON PUDDIXG, 
 
 Make a good common paste with a pound and a 
 half of flour, and three quarters of a pound of but- 
 ter.* When you roll it out the last time, cut off 
 the edges, till you get the sheet of paste of an even 
 square shape. 
 
 Have ready some fruit sweetened to your taste. 
 If cranberries, gooseberries, dried peaches, or dam- 
 sons, they should be stewed, and made very sweet. 
 If apples, they should be stewed in a very little 
 water, drained, and seasoned with nutmeg, rose- 
 water and lemon. If currants, raspberries, or 
 blackberries, they should be mashed with sugar, 
 and put into the pudding raw. 
 
 Spread the fruit very thick, all over the sheet of 
 paste, (which must not be rolled out too thin.) 
 When it is covered all over with the fruit, roll it 
 up, and close the dough at both ends, and down 
 the last side. Tie the pudding in a cloth and 
 boil it. 
 
 Eat it with sugar. It must not be taken out of 
 the pot till just before it is brought to table. 
 
 * Or three quarters of a pound of beef suet, chopped very fine. 
 Mix the suet at once with the flour, knead it with cold water into a 
 stiff dough, and then roll it out into a large thin sheet. Fold it up 
 and roll it again. 
 
PASTRY. 31 
 
 FRITTERS. 
 
 Seven eggs. 
 
 Half a pint of milk. 
 
 A salt-spoonful of salt. 
 
 Sufficient flour to make a thick batten 
 
 Beat the eggs well and stir them gradually into 
 the milk. Add the salt, and stir in flour enough to 
 make a thick batter. 
 
 Fry them in lard, and serve them up hot. 
 
 Eat them with wine and sugar. 
 
 They are improved by stirring in a table-spoon- 
 ful of yeast. 
 
 These are excellent with the addition of cold 
 stewed apple, stirred into the mixture, in which 
 case use less flour. 
 
 FINE CUSTARDS. 
 
 A quart of milk or cream. 
 
 The yolks only, of sixteen eggs. 
 
 Six ounces of powdered white sugar. 
 
 Half an ounce of cinnamon, broken in small pieces. 
 
 A large handful of peach-leaves, or half an ounce of peach kernels 
 
 or bitter almonds, broken in pieces. 
 A table-spoonful of rose-water. 
 A nutmeg. 
 
 Boil in the milk the cinnamon, and the peach- 
 leaves, or peach-kernels. When it has boiled, set 
 it away to get cold. As soon as it is cold, strain it 
 through a sieve, to clear it from the cinnamon, 
 peach-leaves, &ic. and stir into it gradually, the 
 sugar, spice, and rose-water. 
 
 Beat the yolks of sixteen eggs very light, and 
 
32 PASTRY* 
 
 stir them by degrees into the milk, which must be 
 quite cold or the eggs will make it curdle. Put 
 the custards into cups, and set them in a baking 
 pan, half filled with water. When baked, grate 
 some nutmeg over each and ice them. Make the 
 icing of the whites of eight eggs, a large tea-spoon- 
 ful of powdered loaf sugar, and six drops of es- 
 sence of lemon, beaten all together till it stands 
 alone. Pile up some of the icing on the top of 
 each custard, heaping it high. Put a spot of red 
 nonpareils on the middle of the pile of icing. 
 
 If the weather be damp, or the eggs not new 
 laid, more than eight whites will be required for 
 the icing. 
 
 PLAIN CUSTARDS, 
 
 A quart of rich milk. 
 Eight eggs. 
 
 A quarter of a pound of powdered sugar. 
 
 A handful of peach-leaves, or half an ounce of peach-kernels, bro- 
 ken in pieces. 
 A nutmeg. 
 
 Boil the peach-leaves or kernels in the milk, and 
 set it away to cool. When cold, strain out the 
 leaves or kernels, and stir in the sugar. Beat the 
 eggs very light, and stir them gradually into the 
 milk when it is quite cold. Bake it in cups, or in 
 a large white dish. 
 
 When cool, grate nutmeg over the top. 
 
PASTRY. 35 
 
 A TRIFLE. 
 
 A quart of cream. 
 
 A quarter of a pound of loaf sugar, powdered. 
 
 Half a pint of white wine ) . , 
 
 Half a kill of brandy J mixed - 
 
 Eight maccaroons, or more, if you choose. 
 
 Four small spunge-cakes or Naples Biscuit. 
 
 Two ounces of blanched sweet almonds, pounded in a mortar. 
 
 One ounce of blanched bitter almonds or peach-kernels. 
 
 The juice and grated peel of two lemons. 
 
 A nutmeg, grated. 
 
 A glass of noyau. 
 
 A pint of rich baked custard, made of the yolks of eggs. 
 
 Pound the sweet and bitter almonds to a smooth 
 paste, adding a little rose-water as you pound 
 them. 
 
 Grate the yellow peels of the lemons, and 
 squeeze the juice into a saucer. 
 
 Break the spunge cake and maccaroons into 
 small pieces, mix them with the almonds, and lay 
 them in the bottom of a large glass bowl. Grate 
 a nutmeg over them, and the juice and peel of the 
 lemons, ^id the wine and brandy, and let the 
 mixture rffiain untouched, till the cakes are dis- 
 solved in the liquor. Then stir it a little. 
 
 Mix the cream and sugar with a glass of noyau, 
 and beat it with a whisk or rods, till it stands 
 alone. 
 
 As the froth rises, take it off with a spoon, and 
 lay it on a sieve (with a large dish under ilj&to 
 drain. The cream, that drains into the dish, must 
 be poured back into the pan with the rest, and 
 beaten over again. When the cream is finished, 
 set it in a cool place. 
 
 When the custard is cold, pour it into the glass 
 bowl upon the dissolved cakes, &c. and when the 
 cream is ready, fill up the bowt with it, heaping 
 
36 PASTRY. 
 
 it high in the middle. You may ornament it with 
 nonpareils. 
 
 If you choose, you can put in, between the cus- 
 lard and the frothed cream, a layer of fruit jelly, 
 or small fruit preserved. 
 
 WHIPT CREAM. 
 
 A quart of cream. 
 The whites of four eggs. 
 Haifa pint of white wine. 
 A quarter of a pound of powdered loaf-sugar. 
 
 Ten drops of strong essence of lemon, or two lemons cut in thin 
 slices, or the juice of a large lemon. 
 
 Mix together, in a broad pan, all the ingredients, 
 unless you use slices of lemon, and then they must 
 be laid at intervals among the froth, as you heap 
 it in the bowl. 
 
 With a whisk or rods, beat the cream to a 
 strong froth. Have beside your pan a sieve (bot- 
 tom upwards) with a large dish under it. As the 
 froth rises, take it lightly off with a spoon, and lay 
 it on the sieve to drain. When the top of the 
 sieve is full, transfer the froth to a laflge glass or 
 china bowl. Continue to do this till the bowl 
 is full. 
 
 The cream which has dropped through the sieve 
 into the dish, must be poured into the pan, and 
 beaten over again. When all the cream is con- 
 verted into froth, pile it up in the bowl, making it 
 highest in the middle. 
 
 If you choose, you may ornament it with red 
 sind green nonpareils. 
 
 If you put it in glasses, lay a little jelly in the 
 Bottom of each glass, and pile the cream on it. 
 Keep it in a cool place till you want to use i^. 
 
PASTRY. 37 
 
 FLOATING ISLAND, 
 
 Six whites of eggs. 
 
 Six large table-spoonfuls of jelly. 
 
 A pint of cream. 
 
 Put the jelly and white of egg into a pan, and 
 beat it together with a whisk, till it becomes a stiff 
 froth and stands alone. 
 
 Have ready the cream, in a broad shallow dish. 
 Just before you send it to table, pile up the froth 
 in the centre of the cream. 
 
 ICE CREAM, 
 
 A quart of rich cream. 
 Half a pound of powdered loaf sugar. 
 
 The juice of two large lemons, or a pint of strawberries or raspr 
 berries. 
 
 Put the cream into a broad pan, and squeeze 
 the lemon juice into it, or stir in gradually the 
 strawberries or raspberries, which must first be 
 mashed to a smooth paste. Then stir in the sugar 
 by degrees, and when all is well mixed, strain it 
 through a sieve. 
 
 Put it into a tin that has a close cover, and set it 
 in a tub. Fill the tub with ice broken into very 
 small pieces, and strew among the ice A large 
 quantity of salt, taking care that none of tne salt 
 gets into the cream.* Scrape the cream down with 
 a spoon as it freezes round the edges of the tin. 
 When it is all frozen, dip the tin in lukewarm 
 water ; take out the cream, and fill your glasses ; 
 4* 
 
38 PASTRY. 
 
 but not till a few minutes before you want to use 
 it, as it will very soon melt. 
 
 You may heighten the colour of the red fruit, 
 by a little cochineal. 
 
 If you wish to have it in moulds, put the cream 
 into them as soon as it has frozen in the tin. Set 
 the moulds in a tub of ice and salt. Just before 
 you want to use the cream, take the moulds out 
 of the tub, wipe or wash the salt carefully from the 
 outside, dip the moulds in lukewarm water, and 
 turn out the cream. 
 
 CALF'S-FEET JELLY, 
 
 Four calfs feet. 
 
 Three quarts of water, 
 
 A pint of white wine, 
 
 Three lemons. 
 
 The whites of six eggs. 
 
 Half an ounce of cinnamon. 
 
 JIalf a pound of loaf-sugar, broken into lumps. 
 
 Endeavour to procure calf's-feet, that have 
 been nicely singed, but not skinned, as the skin 
 being left on, makes the jelly much firmer. 
 
 The day before you want to use the jelly, boil 
 the four calf's-feet in three quarts of water, till 
 the meat drops from the bone. When sufficiently 
 done, fut it into a cullender or sieve, and let the 
 liquid drain from the meat, into a broad pan or 
 dish. Skim off the fat. Let the jelly stand till 
 next day, and then carefully scrape off the sedi- 
 ment from the bottom. It will be a firm jelly, if 
 too much water has not been used, and if it has 
 boiled long enough, 
 
 
PASTRY. 39 
 
 Early next morning, put the jelly into a tin ket- 
 tle, or covered tin pan ; set it on the fire, and melt 
 it a little. Take it off, and season it with the cin- 
 namon slightly broken, a pini; of madeira wine, 
 three lemons cut in thin slices, and half a pound of 
 loaf-sugar, broken up. 
 
 If you wish it high-coloured, add two table- 
 spoonfuls of French brandy. Mix all well to- 
 gether. Beat, slightly, the whites of six eggs 
 (saving the egg-shell) and stir the whites inlo the 
 jelly. Break up the egg-shells into very small 
 pieces, and throw them in also. Stir the whole 
 very well together. 
 
 Set it on the fire, and boil it hard five minutes, 
 but do not stir it, as that will prevent its clear- 
 ing. Have ready a large white flannel bag, the 
 top wide, and the bottom tapering to a point. 
 
 Tie the bag to the backs of two chairs, or to the 
 legs of a table, and set a white dish or a mould 
 under it. 
 
 After the jelly has boiled five minutes, pour it 
 hot into the bag, and let it drip through into the 
 dish. Do not squeeze the bag, as that will make 
 the jelly dull and cloudy. 
 
 If it is not clear the first time it passes througb 
 the bag, empty out all the ingredients, wash the 
 bag, suspend it again, put another white dish un- 
 der it, pour the jelly back into the bag, and let it 
 drip through again. Repeat this six or eight times, 
 or till it is clear, putting a clean dish* 'fender it 
 every time. If it does not drip freely, move the 
 bag into a warmer place. 
 
 When the jelly has all dripped through the bag, 
 and is clear, set it in a cool place to congeal. It 
 will sometimes congealimmediately, and sometimes 
 not for several hours, particularly if the weather is 
 
40 PASTRY. 
 
 warm and damp. If the weather is very cold you 
 must take care not to let it freeze. When it is 
 quite firm, which perhaps it will not be till even- 
 ing, fill your glasses. with it, piling it up very high. 
 If you make it in a mould, you must either set the 
 mould under the bag while it is dripping, or pour 
 it from the dish into the mould while it is liquid. 
 When it is perfectly congealed, dip the mould for 
 an instant in boiling water to loosen the jelly. 
 Turn it out on a glass dish. 
 
 This quantity of ingredients will make a quart of 
 jelly when finished. In cool weather it may be 
 made a day or two before it is wanted. 
 
 You may increase the seasoning, (that is, the 
 wine, lemon, and cinnamon,) according to your 
 taste, but less than the above proportion will not be 
 sufficient to flavour the jelly. 
 
 BLANCMANGE. 
 
 calf 's-feet. 
 A pint and a half of thick cream. 
 Haifa pound of loaf-sugar, broken up. 
 A glass of wine. 
 Half a glass of rose-water. 
 A tea-spoonful of mace, beaten and sifted. 
 
 Get four calf's-feet ; if possible some that have 
 been singed, and not skinned. Scrape, and clean 
 them w^j|, and boil them in three quarts of water 
 till all the meat drops off the bone. Drain the 
 liquid through a cullender or sieve, and skim it 
 well. Let it stand till next morning to congeal. 
 Then clean it well from the sediment, and put it 
 into a tin or bell-metal kettle. Stir into it, the 
 cream, sugar, and mace. Boil it hard for five 
 
PASTRY. 41 
 
 minutes, stirring it several times. Then strain it 
 through a linen cloth or napkin into a large bowl, 
 and add the wine and rose-water. 
 
 Set it in a cool place for three or four hours, 
 stirring it very frequently with a spoon, to prevent 
 the cream from separating from the jelly. The 
 more it is stirred the better. Stir it till it is cool. 
 
 Wash your moulds, wipe them dry, and then wet 
 them with cold water. When the blancmange 
 becomes very thick, (that is in three or four hours, 
 if the weather is not too damp) put it into your 
 moulds. 
 
 When it has set in them till it is quite firm, loos- 
 en it carefully all round with a knife, and turn it 
 out on glass or china plates. 
 
 If you wish to make it with almonds, take an 
 ounce of blanched bitter almonds, and two ouncea 
 of .sweet. Beat them in a mortar to a fine paste, 
 pouring in occasionally a little rose-water. When 
 the mixture is ready to boil, add the almonds to iw 
 gradually, stirring them well in. Or you may stir 
 them in, while it is cooling in the bowl. 
 
 If it inclines to stick to the moulds, set them an 
 instant in hot water. It will then turn out easily. 
 
 If you choose to make it without calf's feet, 
 you can substitute an ounce of the best and clear- 
 est isinglass, or, if in summer, an ounce and a quar- 
 ter boiled with the other ingredients. If made 
 with isinglass, you must use two ounces of sweet, 
 and an ounce of bitter almonds', with the addition 
 of the grated rind of a large lemon, and a 
 
** PASTRY. 
 
 stick of cinnamon, broken up, a glass of wine, and 
 half a glass of rose-water. These ingredients must 
 be all mixed together, with a quart of cream, and 
 boiled hard for five minutes. The mixture must 
 then be strained through a napkin, into a large 
 bowl. Set it in a cool place, and stir it frequently 
 till nearly cold. It must then be put into the 
 moulds. 
 
 You may substitute for the almonds, half a gill 
 of noyau, in which case, omit the wine. 
 
 
CAKES. 57 
 
 in it, not too close together. Bake them a few 
 minutes in a moderate oven, till they are very 
 slightly coloured, but not brown. Jf too much 
 baked, they will entirely lose their flavour. Do 
 not roll them out too thin. 
 
 JUMBL.ES. 
 
 Three eggs. 
 
 Haifa pound of flour, sifted. 
 
 Haifa pound of butter. 
 
 Half a pound of powered loaf-sugar. 
 
 A table-spoonful of rose-water. 
 
 A nutmeg grated. 
 
 A tea-spoonful of mixed mace and cinnamon. 
 
 Stir the sugar and butter to a cream. Beat the 
 eggs very light. Throw them, all al once, into 
 the pan of flour. Put in, at once, the butter and 
 sugar, and then add the spice and rose-water. If 
 you have no rose-water, substitute six or seven 
 drops of strong essence of lemon, or more if the 
 essence is weak. Stir the whole very hard, with 
 a knife. 
 
 Spread some flour on your paste-board, and 
 flour your hands well. Take up with your knife, 
 a porton of the dough, and lay it on the board. 
 Roll it lightly with your hands, into long thin rolls, 
 which must be cut into equal lengths, curled up 
 into rings, and laid gently into an iron or tin pan, 
 buttered, not too close to each other, as they 
 spread in baking. Bake them in a quick oven 
 about five minutes, and grate loaf-sugar over 
 them when cool. 
 
 6 
 
58 CAKES, 
 
 .- 
 
 KISSES. 
 
 One pound of the best loaf sugar, powdered and sifted, 
 The whites of four eggs. 
 Twelve drops of essence of lemon. 
 A tea-cup of currant jelly. 
 
 Beat the whites of four eggs till they stand alone. 
 Then beat in, gradually, the sugar, a tea-spoonful 
 at a time. Add the essence of lemon, and beat 
 the whole very hard. 
 
 Lay a Wet sheet of paper on the bottom of a 
 square tin pan. Drop on it, at equal distances, a 
 small tea-spoonful of stiff currant jelly.* With a 
 large spoon, pile some of the beaten white of egg 
 and sugar, on each lump of jelly, so as to cover it 
 entirely. Drop on the mixture as evenly as pos- 
 sible, so as to make the kisses of a round smooth 
 shape. 
 
 Set them in a cool oven, and as soon as they 
 are coloured, they are done. Then take them out 
 and place them two bottoms together. Lay them 
 lightly on a sieve, and dry them in a cool oven, 
 till the two bottoms stick fast together, so as to 
 form one ball or oval. 
 
 SPANISH BUNS. 
 
 Four eggs. 
 
 Three quarters of a pound of flour, sifted. 
 
 Haifa pound of powdered white sugar. 
 
 Two wine-glasses and a half of rich milk. 
 
 Five ounces of fresh butter. 
 
 A wine-glass and a half of the best yeast. 
 
 A table-spoonful of rose-water. 
 
 A grated nutmeg. 
 
 A large tea-spoonful of powdered mace and cinnamon. 
 
 Sift half a pound of flour into a broad pan, and 
 sift a quarter of a pound, separately, into a deep 
 
 * Is is better to put a little of the beaten white of egg and sugar at 
 first, under thbcurrant-jelly. 
 
CAKES. 59 
 
 plate, and set it aside. Put the milk into a soup- 
 plate, cut up the butter, and set it on the stove or 
 near the fire to \varra, but do not let it get too hot. 
 When the butter is very soft, stir it all through the 
 milk with a knife, and set it away to cool. Beat 
 the eggs very light, and mix the milk and butter 
 with them, all at once ; then pour all into the pan 
 of flour. Put in the spice, and the rose-water, or 
 if you prefer it, eight drops of essence of lemon ; 
 Add the yeast, of which an increased quantity will 
 be necessary, if it is not very strong and fresh. 
 Stir the whole very hard, with a knife. Add the 
 sugar gradually. If the sugar is not stirred in 
 slowly, a little at a time, the buns will be heavy. 
 Then, by degrees, sprinkle in the remaining quar- 
 ter of a pound of flour. Stir all well together; 
 butter a square iron pan, and put in the mixture. 
 Cover it with a cloth, and set it near the fire to 
 rise. It will probably not be light in less than 
 five hours. When it is risen very high, and is cov- 
 ered with bubbles, bake it in a moderate oven, 
 about a quarter of an hour or more, in proportion 
 to its thickness. 
 
 When it is quite cool, cut it in squares, and grate 
 loaf-sugar over them. This quantity will make 
 twelve or fifteen buns. 
 
 They are best the day they are baked. 
 
 You may, if you choose, bake them separately, 
 in small square tins, 'adding to the batter half a 
 pound of currants or chopped raisins, well floured, 
 and stirred in at the last. 
 
 In making buns, stir the yeast well before you 
 put it in, having first poured off* the beer or thin 
 part from the top. If your yeast is not good, do 
 
60 CAKES. 
 
 not attempt to make buns with it, as they will 
 never be light. 
 
 Buns may be made in a plainer way, with the 
 following ingredients, mixed in the above manner. 
 
 Half a pound of flour, sifted into a pan. 
 
 A quarter of a pound of flour, sifted in a plate, and set aside to 
 
 sprinkle in at the last. 
 Three eggs, well beaten. 
 A quarter of a pound of powdered sugar. 
 Three wine-glasses of milk. 
 A wine-glass and a half of the best yeast. 
 A large tea-spoonful of powdered cinnamon. 
 A quarter of a pound of butler, cut up, and warmed in the milk. 
 
 RUSK. 
 
 A quarter of a pound of powdered sugar. 
 
 A quarter of a pound of fresh butter. 
 
 One pound of flour sifted. 
 
 One egg. 
 
 Three wine-glasses of milk. 
 
 A wine-glass and a half of the best yeast. 
 
 A table-spoonful of rose-water. 
 
 A tea-spoonful of powdered cinnamon. 
 
 Sift your flour into a pan. Cut up the butter in 
 the milk, and warm them a little, so as to soften 
 the butter, but not to melt it entirely. Beat your 
 egg; pour the milk and butter into your pan of 
 flour, then the egg, then the rose-water and spice, 
 and lastly the yeast. Stir all well together with 
 a knife. 
 
 Spread some flour on your paste-board : lay the 
 dough on it, and knead it well. Then divide it 
 into small pieces of an equal size, and knead each 
 piece into a little thick round cake. Butter an 
 iron pan, lay the cakes in it, and set them in a 
 warm place to rise. Prick the tops with a fork. 
 When they are quite light, bake them in a mode- 
 rate oven. 
 
CAKES. 61 
 
 INDIAN POUND CAKE. 
 
 Eight eggs. 
 
 The weight of eight eggs in powdered sugar. 
 
 The weight of six eggs in Indian meal, sifted. 
 
 Half a pound of butter. 
 
 One nutmeg, grated, or a tea-spoonful of cinnamon. 
 
 Stir the butter and sugar to a cream. Beat the 
 eggs very light. Stir the meal and eggs, alternate- 
 ly, into the butter and sugar. Grate in the nut- 
 meg. Stir all well. Butter a tin pan, put in the 
 mixture, and bake it in a moderate oven. 
 
 CUP CAKE. 
 
 Five eggs. 
 
 Two large tea-cups full of molasses. 
 
 The same of brown sugar, rolled fine. 
 
 The same of fresh butter. 
 
 One cup of rich milk. 
 
 Five cups of flour, sifted. 
 
 Half a cup of powdered allspice and cloves. 
 
 Half a cup of ginger. 
 
 Cut up the butter in the milk, and warm them 
 slightly. Warm also the molasses, and stir it into 
 the milk and butter : then stir in, gradually, the 
 sugar, and set it away to get cool. 
 
 Beat the eggs very light, and stir them into the 
 mixture alternately with the flour. Add the ginger 
 and other spice, and stir the whole very hard. 
 
 Butter small tins, nearly fill them with the mix- 
 ture, and bake the cakes in a moderate oven. 
 
 6* 
 
62 CAKES, 
 
 LOAF CAKE. 
 
 Two pounds of sifted flour, setting aside half a pound to sprinkle in 
 
 at the last. 
 
 One pound of fresh butter. 
 One pound of powdered sugar. 
 Four eggs. 
 
 One pound of raisins, stoned, and cut in half. 
 One pound of currants, washed and dried. 
 JJalf a pint of milk. 
 A glass of wine. 
 A glass of brandy. 
 
 A table- spoonful of mixed spice, mace, nutmeg and cinnamon. 
 Haifa pint of the best brewer's yeast 5 or more, if the yeast is not 
 very strong. 
 
 Cut up the butter in the milk, and warm it till 
 the butter is quite soft ; then stir it together, and 
 set it away to cool. It must not be made too warm. 
 After you have beaten the eggs, mix them with the 
 butter and rnilk, and stir the whole into the pan of 
 flour. Add the spice and liquor, and stir in the 
 sugar gradually. Having poured off the thin part 
 from the top,stir the yeast, and pour it into the mix- 
 ture. Then sprinkle in the remainder of the flour. 
 
 Have ready the fruit, which must be well flour- 
 ed, stir it gradually into the mixture. Butter a 
 large tin pan, and put the cake into it. Cover it, 
 and set it in a warm place for five or six hours to 
 rise. When quite light, bake it in a moderate oven. 
 
 SUGAR BISCUITS. v 
 
 Three pounds of flour, sifted. 
 
 One pound of butter. 
 
 A pound and a half of powdered sugar. 
 
 Half a pint of milk. 
 
 Two table-spoonfuls of brandy. 
 
 A small tea-spoonful of pearl-ash dissolved in water. 
 
 Four table-spoonfuls of carraway seeds. 
 
 Cut the butter into the flour. Add the stfgar 
 and carraway seeds. Pour in the brandy, and 
 
CAKES. 63 
 
 then the milk. Lastly, put in the pearl-ash. Stir 
 all well with a knife, and mix it thoroughly, till it 
 becomes a lump of dough. 
 
 Flour your paste-board, and lay the dough on 
 it. Knead it very well. Divide it into eight or ten 
 pieces, and knead each piece separately. Then 
 put them all together, and knead them very well 
 in one lump. 
 
 Cut the dough in half, and roll it out into sheets, 
 about half an inch thick. Beat the sheets ofdough 
 very hard, on both sides, with the rolling-pin. 
 Cut them out into round cakes with the edge of a 
 tumbler. Butter iron pans, and lay the cakes in 
 them. Bake them of a very pale brown. If done 
 too much they will lose their taste. 
 
 These cakes kept in a stone jar, closely covered 
 from the air, will continue perfectly good for seve- 
 ral months. 
 
 MILK BISCUITS. 
 
 Two pounds of flour, sifted. 
 Half a pound cf butter. 
 Two eggs. 
 
 Six wine-glasses of milk. 
 
 Two wine-glasses of the best brewer's yeast, or three of good home- 
 -made yeast. 
 
 * - 
 
 Cut the butter into the milk, and warm it slightly 
 on the top of the stove, or near the fire. Sift the 
 flour into a pan, and pour the milk and butter into 
 it. Beat the eggs, and pour them in also. Lastly 
 the yeast. Mix all well together with a knife. 
 
 Flour your paste-board, put the lump of dough 
 on it, and knead it very hard. Then cut the dough 
 
64 CAKES. 
 
 in small pieces, and knead them into round balls. 
 Stick the tops of them with a fork. 
 
 Lay them in buttered pans and set them to rise. 
 They will probably be light in an hour. When 
 they are quite light, put them in a moderate oven 
 and bake them. 
 
 They are best when quite fresh. 
 
 BUTTER BISCUITS. 
 
 Half a pound of butter. 
 Two pounds of flour, sifted. 
 Haifa pint of milk, or cold water. 
 A salt-spoonful of salt. 
 
 Cut up the butter in the flour, and put the salt 
 to it. Wet it to a stiff dough with the milk or wa- 
 ter. Mix it well with a knife. 
 
 Throw some flour on the paste-board, take the 
 dough out of the pan, and knead it very well. 
 
 Roll it out into a large thick sheet, and beat it 
 very hard on both sides with the rolling-pin. 
 Beat it a longtime. 
 
 Cut it out with a tin, or cup, into small round 
 thick cakes. Beat each cake on both sides, with 
 the rolling-pin. Prick them with a fork. Put 
 them in buttered pans, and bake them of a light 
 brown in a slow oven. 
 
CAKES. 65 
 
 ^ERBRE. 
 
 GINGEl READ NUTS. 
 
 Two pounds of 
 
 One pound of fi 
 
 Half a pound of bro^CTugar, 
 
 One quart of sugar- house molasses. 
 
 Two ounces of ginger, or more, if it is not very strong. 
 
 Twelve dozen grains of allspice, ^ 
 
 Six dozen cloves, > powdered and sifted. 
 
 Half an ounce of cinnamon, } 
 
 Cut up the butter in the flour. Sprtfid the su- 
 gar on your paste-board, and crush it very fine 
 with the rolling-pin. Put it to the flour and butter, 
 and then add the ginger ana other spice. Wet 
 the whole with the molasses, and stir all well to- 
 gether with a knife. 
 
 Throw some flour on your paste-board, take the 
 dough (a large handful at a time) and knead it in 
 separate cakes. Then put all together, and knead 
 it very hard for a long time, in one large lump. 
 Cut the lump in half, roll it out in two even sheets, 
 about half an inch thick, and cut it out in little 
 cakes, with a very small tin, about the size of a 
 cent. Lay them in buttered pans, and bake them 
 in a moderate oven, taking care they do not scorch, 
 as gingerbread is more liable to burn than any 
 other cake. 
 
 Cou may, if you choose, shape the gingerbread 
 , by putting flour in your hand, taking a very 
 small piece of the dough, and rolling it into a little 
 round ball. 
 
 
66 CAKES. 
 
 COMMON GIN 
 
 GERBRKAD. 
 
 A pint of molasses. 
 
 Half a.pound of brown sugar. 
 
 One pmd of fresh butter. 
 
 Two pounds and a half of flour, sifted. 
 
 A pint of milk. 
 
 A small tea-spoonful of pearl-ash, or less if it is strong. 
 
 A tea-cup full of ginger. 
 
 Cut tRe butter into the flour. Crush the sugar 
 with a rolling-pin, and throw it into the flour and 
 butter. Add the ginger. 
 
 Having dissolved the pearl-ash in a little vine- 
 gar, stir it with the milk and molasses alternately 
 into the other ingredients. Stir it very hard for a 
 long time, till it is quite light. 
 
 Put some flour on your paste-board, take out 
 small portions of the dough, and naake it with your 
 hand into long rolls. Then curl up the rolls into 
 round cakes, or twist two rolls together, or lay 
 them in straight lengths or sticks side by side, and 
 touching each other. Put them carefully in but- 
 tered pans, and bake them in a moderate oven, not 
 hot enough to burn them. If they should get 
 scorched, scrape off with a knife, or grater, all the 
 burnt parts, before you put! the cakes away. 
 
 You can, if you choose, cut out the dough with 
 tins, in the shape of hearts, circles, ovals, & 
 you may bake it all in one, and cut it in square 
 when cold. 
 
 If the mixture appears to be too thin, add, grad- 
 ually, a little more sifted flour. 
 
CAKES. 67 
 
 LAFAYETTE GINGERBREAD. 
 
 Five eggs. 
 
 Haifa pound of brown sugar. 
 
 Half a pound of fresh butter. 
 
 A pint of sugar-house molasses. 
 
 A pound and a half of flour. 
 
 Four table-spoonfuls of ginger. 
 
 Two large sticks of cinnamon, ^ 
 
 Three dozen grains of allspice, > powdered and sifted. 
 
 Three dozen of clpves, } 
 
 The juice and grated peel of two large lemons. 
 
 Stir the butter and sugar to a cream. Beat the 
 eggs very well. Pour the molasses, at once, into 
 the butter and sugar. Add the ginger and other 
 spice, and stir all well together. 
 
 Put in the egg and flour alternately, stirring all 
 the time. Stir the whole very hard, and put in 
 the lemon at the last. When the whole is mixed, 
 stir it till very light. 
 
 Butter an earthen pan, or a thick tin or iron one, 
 and put the gingerbread in it. Bake it in a mod- 
 erate oven, an hour or more, according to its 
 thickness. Take care that it does not burn. 
 
 Or you may bake it in small cakes, on little tins. 
 
 Its lightness will be much improved bj a small 
 tea-spoonful of pearl-ash dissolved in a tea-spoon- 
 ful of vinegar, and stirred lightly in at the last.* 
 Too much pearl-ash will give it an unpleasant taste. 
 
 If you use pearl-ash, you must omit the lemon, 
 as its taste will be entirely destroyed by the pearl- 
 ash. You may substitute for the lemon, some 
 raisins and currants, well floured to prevent their 
 sinking. 
 
 * If the pearl-ash is strong, half a tea-spoonful will be sufficient, or 
 less even will do. It is better to stir the pearl-ash in, a little at a 
 time, and you can tell by the taste of be mixture, when there U 
 enough. 
 
68 CAKES. 
 
 This is the finest of all gingerbread, but should 
 not be kept long, as in a few days it becomes very 
 hard and stale. 
 
 A DOVER CAKE. 
 
 Half a pint of milk. 
 
 A small tea-spoonful of pearl-ash, dissolved in a little vinegar. 
 
 One pound of sifted flour. 
 
 One pound of powdered white sugar. 
 
 Haifa pound of butter. 
 
 Six eggs. 
 
 One glass of brandy. 
 
 Haifa glass of rose-water. 
 
 One grated nutmeg. 
 
 A tea-spoonful of powdered cinnamon. 
 
 Dissolve the pearl-ash in vinegar. Stir the su- 
 gar and butter to a cream, and add to it, gradual- 
 ly, the spice and liquor. Beat the eggs very light, 
 and stir them into the butter and sugar, alternate- 
 ly, with the flour. Add, gradually, the milk, and 
 stir the whole very hard. 
 
 Butter a large tin pan, and put in the mixture. 
 Bake it two hours or more, in a moderate oven. 
 If not thick, an hour or an hour and a half will be 
 sufficient. 
 
 Wrap it in, a thick cloth, and keep it from the 
 air, and it will continue moist and fresh for two 
 weeks. The pearl-ash will give it a dark colour. 
 
 It will be much improved by a pound of raisins, 
 stoned and cut in half, and a pound of currants, 
 well washed and dried. 
 
 Flour the fruit well, and stir it in at the last. 
 
CAKES. 69 
 
 CRULLERS. N 
 
 Half a pound of butter. 
 
 Three quarters of a pound of powdered white sugar. 
 
 Six eggs, or seven, if they are small. 
 
 Two pounds of flour, sifted. 
 
 A grated nutmeg. 
 
 A tea-spoonful of powdered cinnamon. 
 
 A table-spoonful of rose water. 
 
 Cut the butter into the flour, add the sugar and 
 spice, and mix them well together. 
 
 Beat the eggs, and pour them into the pan of 
 flour, &c. Add the rose water, and mix the whole 
 into a dough. If the eggs and rose-water are not 
 found sufficient to wet it, add a very little cold wa- 
 ter. Mix the dough very well with a knife. 
 
 Spread some flour on your paste-board, take the 
 dough out of the pan, and knead it very well. Cut 
 it into small pieces, and knead each separately. 
 Put all the pieces together, and knead the whole in 
 one lump. Roll it out into 'a large square, sheet, 
 about half an inch thick. Take a jagging-iron, or, 
 if you have not one, a sharp knife ; run it along 
 the sheet, and cut the dough into long narrow slips. 
 Twist them up in various forms. Have ready an 
 iron pan with melted lard.' Lay the crullers lightly 
 in it, and fry them of a light brown, turning them 
 with a knife and fork, so as not to break them, and 
 taking care that both sides are equally done. 
 
 When sufficiently fried, spread them on a large 
 dish to cool, and grate loaf-sugar over them. 
 
 Crullers may be made in a plainer way, with the 
 best brown sugar, rolled very fine,) and without 
 spice or rose-water. 
 7 
 
70 CAKES. 
 
 They can be fried, or rather boiled, in a deep 
 iron pot. They should be done in a large quantity 
 of lard, and taken out with a skimmer that has holes 
 in it, and held on the skimmer till the lard drains 
 from them. If for family use, they can be made 
 an inch thick. 
 
 
 DOUGH NUTSj 
 
 Three pounds of sifted flour. 
 
 A pound of powdered sugar. 
 
 Three quarters of a pound of butter. 
 
 Four eggs. 
 
 Half a large tea-cup full of best brewer's yeast. 
 
 A pint and a half of milk. 
 
 A tea-spoonful of powdered cinnamon. 
 
 A grated nutmeg. 
 
 A table-spoonful of rose-water. 
 
 ut up the butter in the flour. Add the sugar, 
 ce r and rose-water. Beat the eggs very light, 
 and pour them into the mixture. Add the yeast, 
 (half a tea-cup, or t\*p wine-glasses full,) and then 
 stir in the milk by degrees, so as to make it a soft 
 dough. Cover it, and set it to rise. 
 
 When quite light, cut it in diamonds with a jag- 
 ging-iron, or a sharp knife, and fry them in lard. 
 Grate loaf sugar over them when done. 
 
 WAFFLES. 
 
 Six eggs. 
 
 A pint of milk. 
 
 A quarter of a pound of butter. 
 
 A quarter of a pound of powdered white sugar. 
 
 A pound and a half of flour, sifted. 
 
 A tea-spoonful of powdered cinnamon. 
 
 Warm the milk slightly. Cut up the butter in it, 
 and stir it a little. Beat the eggs well, and pour 
 
 i 
 
CAKES. 71 
 
 them into the butter and milk. Sprinkle in half 
 the flour, gradually. Stir in the sugar, by degrees, 
 and add the spice. Stir in, gradually, the remain- 
 der of the flour, so that it becomes a thick batter. 
 
 Heat your waffle-iron ; then grease it well, and 
 pour in some of the batter. Shut the iron tight, and 
 bake the waffle on both sides, by turning the iron. 
 
 As the waffles are baked, spread them out sepa- 
 rately on a clean napkin. When enough are done 
 for a plate-foil, lay them on a plate in two piles, 
 buttering them, and sprinkling each with beaten 
 cinnamon. 
 
 v 
 SOFT MUFFIXS. 
 
 Five eggs. 
 
 A quart of milk. 
 
 Two ounces of butter. 
 
 A tea-spoonful of salt. 
 
 Two large tables- spoonfuls of brewer's yeast, or four of bo 
 
 yeast. 
 Enough of sifted flour to make a stiff batter. 
 
 
 
 Warm the milk and butter together, and add to 
 them the salt. Beat'ihe eggs very light, and stir 
 them into the milk andl5u"tter. Then stir in the 
 yeast, and lastly, sufficient flour to make a L 
 batter. 
 
 Cover the mixture, and set it to rise, in a warm 
 place, about three hours. 
 
 AVhen it is quite light, gntase your baking-iron. 
 , and your muffin rings. Set the rings on the iron, 
 and pour the batter into them. Bake them a 
 brown. W T hen you split them to put on the butter, 
 do not cut them with a knife, but pull them open 
 with your hands. Cutting them while hot will 
 make them heavy. 
 
72 CAKES. 
 
 INDIAN BATTER CAKES. 
 
 A quart of sifted indian meal. ) . , 
 
 A handful of wheat flour, sifted, 5 mixed ' 
 
 Three eggs, well beaten. 
 
 Two table-spoonfuls of fresh brewer's yeast, or four of home-made 
 
 yeast. 
 
 A tea-spoonful of salt. 
 A quart of milk. 
 
 Make the milk quite warm, and then put into it 
 the yeast and salt, stirring them well. Beat the 
 eggs, and stir them into the mixture. Then, grad- 
 ually stir in the flour and indian meal. 
 
 Cover the batter, and set it to rise four or five 
 hours. Or if the weather is cold, and you want 
 the cakes for breakfast, you may mix the batter late 
 the night before. 
 
 Should you find it sour in the morning, dissolve 
 a small tea-spoonful of pearl-ash in as much water 
 as will cover it, and stir it into the batter, letting it 
 sit afterwards at least half an hour. This will take 
 off the acid. 
 
 Grease your baking-iron, and pour on it a ladle- 
 full of the batter. When brown on one side, turn 
 the cake on the other. 
 
 FLANNEL CAKES OR CRUMPETS. <* 
 
 Two pounds of flour, sifted. 
 
 Four eggs. 
 
 Three table-spoonfuls of the best brewer's yeast, or four and a half 
 
 of home-made yeast. 
 A pint of milk. 
 
 Mix a tea-spoonful of salt with the flour, and set 
 the pan before the fire. Then warm the milk, 
 
CAKES. 73 
 
 and stir into it the flour, so as to make a stiff batter. 
 Beat the eggs very light, and stir them into the yeast. 
 Add the eggs and yeast to the batter, and beat all 
 well together. If it is too stiff*, add a little more 
 warm milk. 
 
 Cover the pan closely, and set it to rise near the 
 fire. Bake it, when quite light. 
 
 Have your baking-iron hot. Grease it, and pour 
 on a ladle-full of batter. Let it bake slowly, and 
 when done on one side, turn it on the other. 
 
 Butter the cakes, cut them across, and send them 
 to table hot. 
 
 ROL.LS. 
 
 Three pints of flour, sifted. 
 
 Two tea-spoonfuls of salt. 
 
 Four table-spoonfuls of the best brewer's yeast, or six of home-made 
 
 yeast. 
 
 A pint of luke-vvarm water. 
 Haifa pint more of warm water, and a little more flour to mix in 
 
 before the kneading. 
 
 Mix the salt with the flour, and make a deep hole 
 in the middle. Stir the warm water into the yeast, 
 and pour it into the hole in the flour. Stir it with 
 a spoon just enough to make a thin batter, and 
 sprinkle some flour over the top. Cover the pan, 
 and set it in a warm place for several hours. 
 
 When it is light, add half a pint more of luke- 
 warm water ; and make it, with a little more flour, 
 into a dough. Knead it very well for ten minutes, 
 
 7* 
 
74 CAKES. 
 
 Then divide it into small pieces, and knead each 
 separately. Make them into round cakes or rolls. 
 Cover them, and set them to rise about an hour 
 and a half. 
 
 Bake them, and when done, let them remain in 
 the oven, without the lid, for about ten minutes. 
 
PART THE THIRD. 
 


 SWEETMEATS. 
 
 
 GENERAL DIRECTIONS. 
 
 I 
 
 IN preparing sugar for sweetmeats, let it be en- 
 tirely dissolved, before you put it on the fire. If 
 you dissolve it in water, allow about half a pint of 
 water to a pound of sugar. 
 
 If you boil the sugar before you add the fruit to 
 it, it will be improved in clearness, by passing it 
 through a flannel bag. Skim off the brown scum, 
 all the time it is boiling. 
 
 If sweetmeats are boiled too long, they lose their 
 flavour and become of a dark colour. 
 
 If boiled too short a time, they will not keep well. 
 
 You may ascertain when jelly is done, by drop- 
 ping a small spoonful into a glass of water. 
 
 If it spreads and mixes with the water, it requires 
 more boiling. If it sinks in a lump to the bottom, 
 it is sufficiently done. This trial must be made 
 after the jelly is cold. 
 
 Raspberry jelly requires more boiling than any 
 other sort. Black currant jelly less. 
 
78 SWEETMEATS, 
 
 ' 
 
 
 APPLE JELLY. 
 
 T, 
 
 "ake the best pippin, or bell-flower apples. No 
 others will make good jelly. Pare, core, and quar- 
 ter 1 them. Lay them in a brass or bell-metal ket- 
 tle, and put to them as much water only, as will 
 cover them, and as much lemon-pel as you choose. 
 Boil them till they are soft, but not till they break. 
 Drain off the water through a cullender, and rnash 
 the apples with the back of a spoon. Put them 
 into a jelly bag, set a deep dish or pan under it, and 
 squeeze out the juice. 
 
 To every pint of juice, allow a pound of loaf- 
 sugar, broken up, and the juice of two lemons. 
 Put the apple-juice, the sugar, and the lemon-juice, 
 into the preserving kettle. Boil it a quarter of an 
 hour, skimming it well. Take it immediately from 
 the kettle, and pour it warm into your glasses, but 
 not so hot as to break them. When cold, cover 
 each glass with white paper dipped in brandy, and 
 tie it down tight with another paper. Keep them 
 in a cool place. 
 
 Quince Jelly is made in the same manner, but do 
 not pare the quinces. Quarter them only. 
 
 RED CURRANT JELLY. 
 
 Wash your currants, drain them, and pick them 
 from the stalks. Mash them with the back of a 
 spoon. Put them in a jelly-bag, and squeeze it till 
 all the juice is pressed out. 
 
SWEETMEATS. 79 
 
 To every pint of juice, allow a pound of the best 
 loaf-sugar. Put the juice and the sugar into your 
 kettle, and boil it fifteen minutes, skimming it all 
 the while. Pour it warm into your glasses, set it 
 for several hours in the sun, and when cold, tie it 
 up with brandy paper. Jellies should never be al- 
 lowed to get cold in the kettle. If boiled too long, 
 they will lose their flavour, and become of a dark 
 colour. 
 
 Strawberry, raspberry, blackberry, and grape 
 jelly may be 1 made in the same manner, and with 
 the some proportion of loaf-sugar. 
 
 Red currant jelly may also be made in a vefy 
 simple manner, by putting the currants whole into 
 the kettle, with the sugar ; allowing a pound of su- 
 gar to a pound of currants. Boil them together 
 fifteen minutes, skimming carefully. Then pour 
 them into a sieve, with a pan under it. Let them 
 drain through the sieve into the pan, pressing them 
 down with the back of a spoon. 
 
 Take the jelly, while warm, out of the pan, and 
 put it into your glasses. Tie it up with brandy 
 paper when cold. 
 
 BLACK CURRANT JELLY. 
 
 Pick the currants from the stalks, wash and drain 
 them. Mash them soft with a spoon, put them in a 
 bag, and squeeze out the juice. To each pint of 
 juice, allow three quarters of a pound of loaf-sugar. 
 Put the juice and sugar into a preserving kettle, 
 and boil *'ic ; about ten minutes, skimming them 
 
80 SWEETMEATS. 
 
 well. Take it immediately out of the kettle. Put 
 it warm into your glasses. Tie it up with brandy 
 papers. 
 
 The juice of black currants is so very thick, that 
 it requires less sugar and less boiling than any 
 other jelly. 
 
 GOOSEBERRY JELLY* 
 
 Cut the gooseberries in half, (they must be green) 
 and put them in ajar closely covered. Set the jar 
 in an oven, or pot filled with boiling water. Keep 
 the water boiling round the jar till the gooseberries 
 are soft, take them out, mash them with a spoon, 
 and put them into a jelly bag to drain. When all 
 the juice is squeezed out, measure it, and to a pint 
 of juice, allow a pound of loaf-sugar. Put the 
 juice and sugar into the preserving kettle, and boil 
 them fifteen minutes, skimming them carefully. 
 Put the jelly warm into your glasses. Tie them up 
 with brandy paper. 
 
 Cranberry jelly is made in the same manner. 
 
 GRAPE JELLY. 
 
 Pick the grapes from the stems, wash and drain 
 them. Mash them with a spoon. Put them in the 
 preserving kettle, and cover them closely with a 
 large plate. Boil them ten minutes. Then pour 
 them into your jelly bag, and squeeze out the juice. 
 
SWEETMEATS. 81 
 
 Allow a pint of juice to a pound of sugar. Put 
 the sugar and juice into your keitle, and boil them 
 fifteen minutes, skimming them well. 
 
 Fill your glasses while the jelly is warm, and tie 
 them up with brandy papers. 
 
 PEACH JELLY, 
 
 Wipe the wool off your peaches, (which should 
 be free-stones, and not too ripe) and cut them in 
 quarters. Crack the stones, and break the kernels 
 small. 
 
 Put the peaches and the kernels into a covered 
 jar, set them in boiling water, and let them boil till 
 the} 7 are soft. 
 
 Strain them through a jelly-bag, till all the juice 
 is squeezed out. Allow a pound of loaf-sugar to 
 a pint of juice. Put the sugar and juice into a 
 preserving kettle, and boil them fifteen minutes, 
 skimming carefully. 
 
 Put the jelly warm into your glasses, and when 
 cold, tie them up with brandy paper. 
 
 Plum, and green-gage jelly may be made in the 
 same manner, with the kernels, which greatly im- 
 prove the flavour. 
 
 PRESERYED QUINCES. 
 
 Pare and core your quinces, carefully taking out 
 the parts that are knotty and defective. Cut them 
 into quarters, or into round slices. Put them into 
 
 8 
 
86 SWEETMEATS. 
 
 a preserving kettle, and cover them with the par- 
 ings and a very little water. Lay a large plate 
 over them to keep in the steam, and boil them til! 
 they are tender. 
 
 Take out the quinces, and strain the liquor 
 through a bag. To every pint of liquor, allow a 
 pound of loaf-sugar. Boil the juice and sugar to- 
 gether, about ten minutes, skimming it well. Then 
 put in the quinces, and boil them gently twenty 
 minutes. When the sugar seems to have com- 
 pletely penetrated them, take them out, put them 
 in a glass jar, and pour the juice over them wamu 
 Tie them up, when cold, with brandy paper. 
 
 In preserving fruit that is boiled first without 
 the sugar, it is generally belter (after the first boil- 
 ing) to let ii stand till next day before you put the 
 sugar to it. 
 
 PRESERVED PIPPINS. 
 
 Pare and core some of the largest and finest pip- 
 pins. Put them in your preserving kettle, with 
 some lemon-peel, and all the apple-parings. Add 
 a very little water, and cover them closely. Boil 
 them till they are tender, taking care they do not 
 burn. Take out the apples, and spread them on a 
 large dish to cool. Pour the liquor into a bag, and 
 strain it well. Put it into your kettle with a pound 
 of loaf-sugar to each pint of juice, and add lemon 
 juice to your taste. Boil it five minutes, skimming 
 it well. Then put in the whole apples, and boil 
 them slowly half an hour, or till they are quite soft 
 and clear. Put them, with the juice, into your jars, 
 and when quite cold, tie them up with brandy paper. 
 
SWEETMEATS. 83 
 
 Preserved apples are only intended for present 
 use, as they will not keep long. 
 
 Pears may be done in the same way, either 
 whole or eut in half. They may be flavoured eith- 
 er with lemon or cinnamon, or both. The pears 
 for preserving should be green. 
 
 PRESERVED PEACHES, V 
 
 Take the largest and finest free-stone peaches, 
 before they are too ripe. Pare them, and cut 
 them in halves or in quarters. Crack the stones, 
 and take out the kernels, and break them in pieces. 
 Put the peaches, with the parings and kernels, into 
 your preserving kettle, with a very little water. 
 Boil them till they are tender. Take out the 
 peaches and spread them on a large dish to cool. 
 Strain the liquor through a bag or sieve. Next 
 day, measure the juice, and to each pint allow a 
 pound of loaf-sugar. Put the juice and sugar into 
 the kettle with the peaches, and boil them slowly 
 half an hour, or till they are quite soft, skimming 
 all the time. Take the peaches out, put them into 
 your jars, and pour the warm liquor over them. 
 When cold, tie them up wilh brandy paper. 
 
 If boiled too long, they will look dull, and be of 
 a dark colour.* 
 
 If you do not wish the juice to be very thick, do 
 not put it on to boil with the sugar, but first boil the 
 
 * To preserve peaches whole, pare them and thrust out the stones 
 with a skewer. Then proceed as above, only blanch the kernels and 
 keep them whole. When the peaches are done, stick a kernel into the 
 bole of every peach, before you put them into the jars. Large fruit 
 will keep best in broad shallow stone pots. 
 
84 SWEETMEATS. 
 
 sugar alone, with only as much water as will dis- 
 solve it, and skim it well. Let the sugar, in all 
 cases, be entirely melted before it goes on the fire. 
 Having boiled the sugar and water, and skimmed 
 it to a clear syrup, then put in your juice and fruit 
 together, and boil them till completely penetrated 
 with the sugar. 
 
 PRESERVED CRAB APPLES. 
 
 Wash your fruit. Cover the bottom of your 
 preserving kettle with grape-leaves. Put in the 
 apples. Hang them over the fire, with a very lit- 
 tle water, and cover them closely. Do not allow 
 them to boil, but let them simmer gently till they 
 are yellow. Take them out, and spread them on 
 a large dish to cool. Pare and core them. Put 
 them again into the kettle, with fresh vine-leaves 
 under and over them, and a very little water. 
 Hang them over the fire till they are green. Do 
 not let them boil. 
 
 Take them out, weigh them, and allow a pound 
 of loaf-sugar to a pound of crab-apples. Put to 
 the sugar just water enough to dissolve it. When 
 it is all melted, put it on the fire, and boil and skim 
 it. Then put in your fruit, and boil the apples till 
 they are quite clear and soft. Put them in jars, 
 and pour the warm liquor over them. When cold, 
 tie them up with brandy paper. 
 
 PRESERVED PL.UMS. 
 
 Cut your plums in half, (they must not be quite 
 ripe,) and take out the stones. Weigh the plums, 
 
SWEETMEATS. 85 
 
 and allow a pound of loaf-sugar to a pound of fruit. 
 Crack the stones, take out the kernels and break 
 them in pieces. Boil the plums and kernels very 
 slowly for about fifteen minutes, in as little water 
 as possible. Then spread them on a large dish to 
 cool, and strain the liquor. 
 
 Next day make your syrup. Melt the sugar in 
 as little water as will suffice to dissolve it, (about 
 half a pint of water to a pound of sugar) and boil 
 it a few minutes, skimming it till quite clear. Then 
 put in your plums with the liquor, and boil them 
 fifteen minutes. Put them in jars, pour the juice 
 over them warm, and tie them up, when cold, with 
 brandy paper.* 
 
 Syrups may be improved in clearness, by adding 
 to the dissolved sugar and water, some white of 
 egg very well beaten, allowing the white of one 
 egg to each pound of sugar. Boil it very hard, 
 and skim it well, that it may be quite clear before 
 you put in your fruit. 
 
 PRESERVED STRAWBERRIES. 
 
 Weigh the strawberries after you have picked 
 off the stems. To each pound of fruit allow a 
 pound of loaf-sugar, which must be powdered. 
 Strew half of the sugar over the strawberries, and 
 let them stand in a cold place two or three hours. 
 Then put them in a preserving kettle over a slow 
 
 * Plums for common use, are very good done in molasses. Put 
 your plums into an earthen vessel that holds a gallon, having first slit 
 each plum with a knife. To three quarts of plums put a pint of mo- 
 lasses. Cover them and set them on hot coals in the chimney corner. 
 Let them stew for twelve hours or more, occasionally 61111185 them, 
 and renewing the coals. Next day put them up in jars. Done ia this 
 jmanner they will keep till the next spring. 
 8* 
 
SWEETMEATS. 
 
 fire, and by degrees strew on the rest of the sugar. 
 Boil them fifteen or twenty minutes, and skim 
 them well. 
 
 Put them in wide-mouthed bottles, and when 
 cold, seal the corks. 
 
 If you wish to do them whole, take them care- 
 fully out of the syrup, (one at a time) while boil- 
 ing. Spread them to cool on large dishes, not let- 
 ting the strawberries touch each other, and when 
 cool, return them to the syrup, and boil them a 
 little longer. Repeat this several times. 
 
 Keep the bottles in dry sand, in a place that is 
 cool and not damp. 
 
 Gooseberries, currants, raspberries, cherries and 
 grapes may be done in the same manner. The 
 stones must be taken from the cherries (which 
 should be morellas, or the largest and best red 
 cherries ;) and the seeds should be extracted from 
 the grapes with the sharp point of a penknife. 
 Gooseberries, grapes, and cherries, require longer 
 boiling than strawberries, raspberries or currants. 
 
 PRESERVED CRANBERRIES. 
 
 Wash your cranberries, weigh them, and to each 
 pound allow a pound of loaf-sugar. Dissolve the 
 sugar in a very little water, (about half a pint of 
 water to a pound of sugar) and set it on the fire in 
 a preserving kettle. Boil it near ten minutes, 
 skimming it well. Then put in your cranberries, 
 and boil them slowly, till they are quite soft, and 
 of a fine colour. 
 
 Put them warm into your jars or glasses, and tie 
 them up with brandy paper, when cold. 
 
SWEETMEATS. 87 
 
 All sorts of sweetmeats keep better in glasses, 
 than in stone or earthen jars. When opened for 
 use, they should be tied up again immediately, as 
 exposure to the air spoils them. 
 
 Common glass tumblers are very convenient for 
 jellies, and preserved small fruit. White jars are 
 better than stone or earthen, for large fruit. 
 
 PRESERVED PUMPKIN. 
 
 Cut slices from a fine high-coloured pumpkin, 
 and cut the slices into chips about the thickness of 
 a dollar. The chips should be of an equal size, 
 six inches in length, and an inch broad. Weigh 
 them, and allow to each pound of pumpkin chips, 
 a pound of loaf-sugar. Have ready a sufficient 
 number of fine lemons, pare off the yellow rind, 
 and lay it aside. Cut the lemons in half, and 
 squeeze the juice into a bowl. Allow a gill of 
 juice to each pound of pumpkin. 
 
 Put the pumpkin into a broad pan, laying the su- 
 gar among it. Pour the lemon-juice over it. Cov- 
 er the pan, and let the pumpkin chips, sugar and 
 lemon-juice, set all night. 
 
 Early in the morning put the whole into a pre- 
 serving pan, and boil all together (skimming it 
 well) till the pumpkin becomes clear and crisp, but 
 not till it breaks. It should have the appearance 
 of lemon-candy. You may, if you choose, put 
 some lemon-peel with it, cut in very small pieces. 
 
 Half an hour's boiling (or a little more) is gen- 
 erally sufficient. 
 
 When it is done, take out the pumpkin, spread it 
 on alarge dish,and strain thesyrupthrough abag. 
 Put the pumpkin into your jars or glasses, pour 
 the syrup over it, and tie it up with brandy paper. 
 
88 SWEETMEATS. 
 
 If properly done, this is a very fine sweetmeat. 
 The taste of the pumpkin will be lost in that of the 
 lemon and sugar, and the syrup is particularly 
 pleasant. It is eaten without cream, like preserv- 
 ed ginger. It may be laid on puff-paste shells, 
 after they are baked. 
 
 PRESERVED PINE-APPLE. 
 
 Pare your pine-apples, and cut them in thick 
 slices. Weigh the slices, and to each pound al- 
 low a pound of loaf-sugar. Dissolve the sugar in 
 a very small quantity of water, stir it, and set it 
 over the fire in a preserving-kettle. Boil it ten 
 minutes, skimming it well. Then put in it the 
 pine-apple slices, and boil them till they are clear 
 and soft, but not till they break. About half an 
 hour (or perhaps less time) will suffice. Let them 
 cool in a large dish or pan, before you put them 
 into your jars, which you must do carefully, lest 
 they break. Pour the syrup over them. Tie 
 them up with brandy paper. 
 
 RASPBERRY JAM. 
 
 Allow a pound of sugar to a pound of fruit. 
 Mash the raspberries, and put them with the sugar 
 into your preserving kettle. Boil it slowly for an 
 hour, skimming it well. Tie it up with brandy 
 paper. 
 
 All jams are made in the same manner. 
 
 
APPENDIX. 
 
CONTENTS. 
 
 A-la-mode Beef. 
 A boned Turkey. - 
 Collared Pork. 
 Spiced Oysters. 
 Stewed Oysters. 
 Oyster Soup. 
 Fried Oysters. 
 Baked Oysters. 
 Oyster Patties. 
 Pickled Oysters. 
 Oyster Sauce. 
 Chicken Salad. 
 Lobster Salad. 
 Stewed Mushrooms. 
 
MISCELLANEOUS RECEIPTS. 
 
 A-LA-MODE BEEP. 
 
 A round of fresh beef weighing from eighteen to twenty pound*. 
 A pound of the fat of bacon or corned pork. 
 The marrow from the bone of the beef. ? u _ j t ^~~ t \, M 
 A quarter of a pound of beef-suet, $ ch PP ed to elh r - 
 
 Two bundles of pot-herbs, parsely, thyme, small onions, &c. chop- 
 ped fine. 
 
 Two large bunches of sweet marjoram, ? sufficient when powdered 
 Two bunches of sweet basil, $ to make four table-spoon- 
 
 fuls of each. 
 
 Two large nutmegs, ^ 
 
 Half an ounce of cloves, > beaten to a powder. 
 
 Half an ounce of mace, j 
 
 One table spoonful of salt. 
 One table spoonful of pepper. 
 Two glasses of madeira wine. 
 
 
 
 If your a-la-mode beef is to be eaten cold, pre- 
 pare it three days before it is wanted. 
 
 Take out the bone. Fasten up the opening 
 with skewers, and tie the meat all round with tape. 
 Rub it all over on both sides with salt. A large 
 round of beef will be more tender than a small 
 one. 
 
 Chop the marrow and suet together. Pound 
 the spice. Chop the^ot-herbs very fine. Pick 
 the sweet-marjoram and sweet-basil clean from the 
 
92 APPENDIX. 
 
 stalks, and rub the leaves to a powder. You must 
 have at least four table-spoonfuls of each. Add 
 the pepper and salt, and mix well together all the 
 ingredients that compose the seasoning. 
 
 Cut the fat of the bacon or pork into pieces 
 about a quarter of an inch thick and two inches 
 long. With a sharp knife make deep incisions all 
 over the round of beef and very near each other. 
 Put first a little of the seasoning into each hole, 
 then a slip of the bacon, pressed down hard and 
 covered with more seasoning. Pour a little wine 
 into each hole. 
 
 When you have thus stuffed the upper side of 
 the beef, turn it over and stuff in the same man- 
 ner the under side. If the round is very large, you 
 will require a larger quantity of seasoning. 
 
 Put it in a deep baking dish, pour over it some 
 wine, cover it, and let it set till next morning. It 
 will be much the better for lying all night in the 
 seasoning. 
 
 Next day put a little water in the dish, set it in 
 a covered oven, and bake or stew it gently for 
 twelve hours at least, or more if it is a large round. 
 It will be much improved by stewing it in lard. 
 Let it remain all night in the oven. 
 
 If it is to be eaten hot at dinner, put it in to stew 
 the evening before, and let it cook till dinner-time 
 next day. Stir some wine and a beaten egg into 
 the gravy. 
 
 If brought to table cold, cover it all over with 
 green parsley, and stick a large bunch of some- 
 thing green in the centre. 
 
 What is left will make an excellent hash the 
 next day. 
 
APPENDIX. 93 
 
 A BONED TURKEY. 
 
 A large Turkey. 
 
 Three sixpenny loaves of stale bread. 
 
 One pound of fresh butter. 
 
 Four eggs. 
 
 One bunch of pot-herbs, parsley, thyme, and little onions. 
 
 Two bunches of sweet marjoram. 
 
 Two bunches of sweet basil. 
 
 Two nutmegs, } 
 
 Half an ounce of cloves, pounded fine. 
 
 A quarter of an ounce of mace, ) 
 
 A table-spoonful of salt. 
 
 A table-spoonful of pepper. 
 
 Skewers, tape, needle, and coarse thread will be wanted. 
 
 Grate the bread, and put the crusts in water to 
 soften. Then break them up small into the pan 
 of crumbled bread. Cut up a pound of butter in 
 the pan of bread. Rub the herbs to powder and 
 have two table-spoonfuls of sweet-marjoram and 
 two of sweet basil, or more of each if the turkey 
 is very large. Chop the pot-herbs, and pound the 
 spice. Then add the salt and pepper, and mix all 
 the ingredients well together. Beat slightly four 
 eggs, and mix them with the seasoning and bread 
 crumbs. 
 
 After the turkey is drawn, take a sharp knife and 
 beginning at the wings, carefully separate the flesh 
 from the bone, scraping it down as you go ; and 
 avoid tearing or breaking the skin. Next, loosen 
 the flesh from the breast and back, and then from 
 the thighs. It requires great care and patience to 
 do it nicely. When all the flesh is thus loosened, 
 take the turkey by the neck, give it a pull, and the 
 skeleton will come out entire from the flesh, as 
 easily as you draw your hand out of a glove. 
 9 
 
' 
 
 94 APPENDIX. 
 
 The flesh will then be a shapeless mass. With a 
 needle and thread mend or sew up any holes that 
 may be found in the skin. 
 
 Take up a handful of the seasoning, squeeze it 
 hard and proceed to stuff the turkey with it, be- 
 ginning at the wings, next the body, and then the 
 thighs. 
 
 If you stuff it properly, it will again assume its 
 natural shape. Stuff it very hard. When all the 
 stuffing is in, sew up the breast, and skewer the 
 turkey into its proper form, so that it will look as 
 if it had not been boned. 
 
 Tie it round with tape and bake it three hours 
 or more. Make a gravy of the giblets chopped, 
 and enrich it with some wine and an egg. 
 
 If the turkey is to be eaten cold, drop spoon- 
 fuls of red currant jelly all over it, and in the 
 dish round it. 
 
 A large fowl may be boned and stuffed in the 
 same manner. 
 
 COLLARED PORK. 
 
 A leg of fresh pork, not large. 
 
 Two table-spoonfuls of powdered sage. 
 
 Two table-spoonfuls of sweet marjoram. ? ^ , , M , 
 
 One table-spoonful of sweet basil, 5 P ow <terd. 
 
 A quarter of an ounce of mace, ~) 
 
 Half an ounce of cloves, > powdered. 
 
 Two nutmegs, 3 
 
 A bunch of pot-herbs, chopped small. 
 
 A sixpenny loaf of stale bread, grated. 
 
 Half a pound of butter, cut into the bread. 
 
 Two eggs. 
 
 A table-spoonful of salt. 
 
 A table-spoonful of black pepper. 
 
 Grate the bread, and having softened the crust 
 in water, mix it with the crumbs. Prepare all the 
 
APPENDIX. 
 
 95 
 
 other ingredients, and mix them well with the 
 grated bread and egg. 
 
 Take the bone out of a leg of pork, and rub the 
 meat well on both sides with salt. Spread the 
 seasoning thick all over the meat. Then roll it up 
 very tightly, and tie it round with tape. 
 
 Put it into a deep dish with a little water, and 
 bake it two hours. If eaten hot, put an egg and 
 some wine into the gravy. When cold, cut it 
 down in round slices. 
 
 SPICED OYSTERS. 
 
 Two hundred large fresh oysters. 
 
 Four table-spoonfuls of strong vinegar. 
 
 A nutmeg, grated. 
 
 Three dozen of cloves, whole. 
 
 Eight blades of mace, whole. 
 
 Two tea-spoonfuls of salt, if the oysters are fresh. 
 
 Two tea-spoonfuls of whole allspice. 
 
 As much cayenne pepper as will lie on the point of a knife. 
 
 Put the oysters, with their liquor, into a large 
 earthen pitcher. Add to them the vinegar and all 
 the other ingredients. Stir all well together. Set 
 them in the stove, or over a slow fire, keeping 
 them covered. Take them off the fire several 
 times, and stir them to the bottom. As soon as 
 they boil completely, they are sufficiently done ; if 
 they boil too long they will be hard. 
 
 Pour them directly out of the pitcher into a 
 pan, and set them away to cool. They must not 
 be eaten till quite cold, or indeed till next day. 
 
 If you wish to keep them a week, put a smaller 
 quantity of spice, or they will taste too much of it 
 by setting so long. Let them be well covered. 
 
96 APPENDIX. 
 
 Oysters in the shell may be kept all winter by 
 laying them in a heap in the cellar, with the con- 
 cave side upwards to hold in the liquor. Sprinkle 
 them every day with strong salt and water, and 
 then with indian meal. Cover them with matting 
 or an old carpet. 
 
 STEWED OYSTERS. 
 
 Open the oysters and strain the liquor. Put 
 to them some grated stale bread, and a little pep- 
 per and nutmeg. Throw them into the liquor, 
 and add a glass of white wine. Let them stew but 
 a very short time, or they will be hard. 
 
 Have ready some slices of buttered toast with 
 the crust cut off. When the oysters are done, dip 
 the toast in the liquor, and lay the pieces round 
 the sides and in the bottom of a deep dish. Pour 
 the oysters and liquor upon the toast, and send 
 them to table hot. 
 
 OYSTER SOUP. V 
 
 Three pints of large fresh oysters. 
 
 Two table-spoonfuls of butter, rolled in flour. 
 
 A bunch of sweet herbs. 
 
 A quart of rich milk. 
 
 Pepper to your taste. 
 
 Take the liquor of three pints of oysters. Strain 
 it, and set it on the fire. Put into it, pepper to 
 your taste, two table-spoonfuls. of butter rolled in 
 flour, and a bunch of sweet marjoram and other 
 pot-herbs. When it boils, add a quart of rich 
 milk and as soon as it boils again, take out the 
 herbs, and put in the oysters just before you send 
 i t to table. 
 
APPENDIX. 97 
 
 FRIED OYSTERS. 
 
 For frying, choose the largest and finest oys- 
 ters. Beat some yolks of eggs, and mix with them 
 grated bread, and a small quantity of beaten nut- 
 meg and mace, and a little salt. Having stirred 
 this batter well, dip your oysters into it, and fry 
 them in lard, till they are of a light brown colour. 
 Take care not to do them too much. Serve them 
 up hot. 
 
 For grated bread, some substitute crackers 
 pounded to powder, and mixed with yolk of egg 
 and spice. 
 
 BAKED OYSTERS. 
 
 Grate a small loaf of stale-bread. Butler a 
 deep dish well, and cover the sides and bottom 
 with bread crumbs. Put in half the oysters with 
 a little mace and pepper. Cover them with 
 crumbs and small bits of butter strewed over 
 them. Then put in the remainder of the oysters. 
 Season them. Cover them as before with crumbs 
 and butter. If the oysters are fresh, pour in the 
 liquor. If they are salt substitute a little water. 
 Bake it a very short time. 
 
 OYSTER PATTIES. 
 
 Make some rich puff-piste, and bake it in very 
 small tin patty-pans. When cool, turn them out 
 upon a large dish. 
 
 Stew some large fresh oysters with a few cloves, 
 a little mace and nutmeg, some yolk of egg boiled 
 hard and grated, a little butter, and as much of the 
 
98 APPENDIX. 
 
 oyster liquor as will cover them. When they 
 have stewed a little while, take them out of the 
 pan, and set them away to cool. When quite 
 cold, lay two or three oysters in each shell of 
 puff-paste. 
 
 s/ 
 PICKLED OYSTERS. 
 
 Four hundred large fresh oysters. 
 
 A pint of vinegar. 
 
 Eight spoonfuls of salt. 
 
 A pint of white wine. 
 
 Six table-spoonfuls of whole black pepper. 
 
 Eight blades of mace. . 
 
 Strain the liquor of the oysters and boil it. Then 
 pour it hot over the oysters, and let them lie in it 
 about ten minutes. Then take them out, and 
 cover them. Boil the liquor with the salt, pepper, 
 mace, vinegar and wine. When cold, put the 
 oysters in a close .jar, and pour the liquor over 
 them. Cover the jar very tight, and the oysters 
 will keep a long time. 
 
 If the oysters are salt, put no salt to the liquor. 
 
 OYSTER SAUCE. 
 
 When your oysters are opened, take care of all 
 the liquor, and give them one boil in it. Then 
 take the oysters out, and put to the liquor three or 
 four blades of mace. Add to it some melted but- 
 ter, and some thick cream or rich milk. Put in 
 your oysters and give them a boil. 
 
 
APPENDIX. 
 
 99 
 
 CHICKEN SALAD. 
 
 Two large cold fowls, either boiled or roasted. 
 
 The yolks of nine hard-boiled eggs. 
 
 Half a pint of sweet-oil. 
 
 Haifa pint of vinegar. 
 
 A gill of mixed mustard. * 
 
 A small tea-spoonful of cayenne pepper. 
 
 A small tea-spoonful of salt. 
 
 Two large heads, or four small ones, of fine celery. 
 
 Cut the meat of the fowls from the bones, in 
 pieces not exceeding an inch in size. 
 
 Cut the white part of the celery into pieces 
 about an inch long. Mix the chicken and celery 
 well together. Cover them and set them away. 
 
 With the back of a wooden spoon, mash the 
 yolks of eggs till they are a perfectly smooth 
 paste. Mix them with the oil, vinegar, mustard, 
 cayenne, and salt. Stir them for a long time, till 
 they are thoroughly mixed and quite smooth. 
 The longer they are stirred the better. When 
 this dressing is sufficiently mixed, cover it, and set 
 it away. 
 
 Five minutes before the salad is to be eaten 
 pour the dressing over the chicken and celery, and 
 mix all well together. If the dressing is put on 
 long before it is wanted, the salad will be tough 
 and hard. 
 
 This salad is very excellent made of cold tur- 
 key instead of chicken. 
 
 LOBSTER SALAD. 
 
 Take two large boiled lobsters. Extract all 
 the meat from the shell, and cut it up into very 
 small pieces. 
 
100 APPENDIX. 
 
 For lobster salad, you must have lettuce instead 
 of celery. Cut up the lettuce as small as possible. 
 
 Make a dressing as for chicken-salad, with the 
 yolks of nine hard-boiled eggs, half a pint of sweet 
 oil, half a pint of vinegar, a gill of mustard, a tea- 
 spoonful of cayenne, and a tea- spoonful of salt. 
 Mix all well together with a wooden spoon. 
 
 A few minutes before it is to be eaten, pour the 
 dressing over the lobster and lettuce, and mix it 
 very well. 
 
 STEWED MUSHROOMS. 
 
 Take a quart of fresh mushrooms. Peel them 
 and cut off the stems. Season them with pepper 
 and salt. Put them in a sauce-pan or skillet, with 
 a lump of fresh butter the size of an egg, and suf- 
 ficient cream or rich milk to cover them. Put on 
 the lid of the pan, and stew the mushrooms about 
 a quarter of an hour, keeping them well covered 
 or the flavour will evaporate. 
 
 When you take them off the fire, have ready 
 one or two beaten eggs. Stir the eggs gradually 
 into the stew, and send it to table in a cover- 
 ed dish. 
 
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 C I 1 1983 
 
 
 
 
 
 
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 LD 24-20m-9,'70 
 (N9593slO)476 A-32 
 
 General Library 
 
 University of California 
 
 Berkeley