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give them vegetables less stewed than would pulp through a sullender.

1860. RICE PUDDING WITH FRUIT. —In a pint of new milk put two large spoonfuls of rice, well washed; then add two apples, pared and quartered, or a few currants or raisins. Simmer slowly till the rice is very soft, then add one egg beaten, to bind it: serve with cream and sugar.

1861. PUDDINGS AND PANCAKES FOR CHILDREN.-Sugar and egg, browned before the fire, or dropped as fritters into a hot frying-pan, without fat, will make a nourishing meal.

1862. To PREPARE FRUIT FOR CHILDREN.-A far more wholesome way than in pies or puddings, is to put apples sliced, or plums, currants, gooseberries, &c., into a stone jar, and sprinkle among them as much sugar as necessary. Set the jar in an oven on a hearth, with a teacupful of water to prevent the fruit from burning; or put the jar into a saucepan of water till its contents be perfectly done. Slices of bread or some rice may be put into the jar, to eat with the fruit.

1863. RICE AND APPLES.-Core as many nice apples as will fill the dish; boil them in light syrup; prepare a quarter of a pound of rice in milk with sugar and salt; put some of the rice in the dish, put in the apples, and fill up the intervals with rice; bake it in the oven till it is a fine colour.

1864. A NICE APPLE CAKE FOR CHILDREN. Grate some stale bread, and slice about double the quantity of apples; butter a mould, and line it with sugar paste, and strew in some crumbs, mixed with a little sugar; then lay in apples, with a few bits of butter over them, and so continue till the dish is full; cover it with crumbs, or prepared rice; season with cinnamon and sugar. Bake it well.

1865. FRUITS FOR CHILDREN. That fruits are naturally healthy in their season, if rightly taken, no one who believes that the Creator is a kind and beneficent Being can doubt. And yet the use of summer fruits appears


often to cause most fatal diseases, especially in children. Why is this? Because we do not conform to the natural laws in using this kind of diet. These laws are very simple, and easy to understand. Let the fruit be ripe when you eat it; and eat when you require food. Fruits that have seeds are much more wholesome than the stone fruits. But all fruits are better, for very young children, if baked or cooked in some manner, and eaten with bread. The French always eat bread with raw fruit. Apples and winter pears are very excellent food for children,-indeed, for almost any person in health,-but best when eaten for breakfast or dinner. If taken late in the evening, fruit often proves injurious. The old saying, that apples are gold in the morning, silver at noon, and lead at night, is pretty near the truth. Both apples and pears are often good and nutritious when baked or stewed, for those delicate constitutions that cannot bear raw fruit. Much of the fruit gathered when unripe might be rendered fit for food by preserving in sugar.

1866. RIPE CURRANTS are excellent food for children. Mash the fruit, sprinkle with sugar, and with good bread let them eat of this fruit freely.

1867. BLACKBERRY JAM.-Gather the fruit in dry weather; allow half a pound of good brown sugar to every pound of fruit; boil the whole together gently for an hour, or till the blackberries are soft, stirring and mashing them well. Preserve it like any other jam, and it will be found very useful in families, particularly for children, regulating their bowels, and enabling you to dispense with cathartics. It may be spread on bread, or on puddings, instead of butter and even when the blackberries are bought, it is cheaper than butter. In the country every family should preserve at least half a peck of blackberries.

1868. TO MAKE SENNA AND MANNA PALATABLE.-Take half an ounce, when mixed, senna and manna; put in half



milk, one pint, or twenty ounces: bake one hour in a quick oven.

1881. NICE PLUM CAKE.-Take of flour one pound; bicarbonate of soda, quarter of an ounce; butter, six ounces; loaf sugar, six ounces; currants, six ounces; three eggs; milk, about four ounces; bake for one hour and a half in a tin or pan.

1882. LEMON BUNS.-Take of flour one pound; bicarbonate of soda, three drachms; muriatic acid, three drachms; butter, four ounces; loaf sugar, four ounces; one egg; essence of lemon, six or eight drops: make into twenty buns, and bake in a quick oven for fifteen minutes.

1883. SODA CAKE.-Take of flour half a pound; bicarbonate of soda, two drachms; tartaric acid, two drachms; butter, four ounces; white sugar, two ounces; currants, four ounces; two eggs; warm milk, half a teacupful.

1884. EXCELLENT BISCUITS.-Take of flour two pounds; carbonate of ammonia, three drachms, in fine powder; white sugar, four ounces; arrowroot, one ounce; butter, four ounces; one egg: mix into a stiff paste with new milk, and beat them well with a rollingpin for half an hour; roll out thin, and cut them out with a docker, and bake in a quick oven for fifteen minutes.

1885. WINE BISCUITS.-Take of flour half a pound; butter, four ounces; sugar, four ounces; two eggs; carbonate of ammonia, one drachm; white wine, enough to mix to a proper consistence. Cut out with a glass.

1886. GINGER CAKES.-To two pounds of flour add three quarters of a pound of good moist sugar, one ounce best Jamaica ginger well mixed in the flour; have ready three quarters of a pound of lard, melted, and four eggs well beaten mix the lard and eggs together, and stir into the flour, which will form a paste; roll out in thin cakes, and bake in a moderately heated oven. Lemon biscuits may be made in a similar way, by substituting essence of lemon for ginger.

1887. Sponge Čake.-A lady

favours us with the following simple receipt, which, she says, gives less trouble than any other, and has never been known to fail:-Take five eggs, and half a pound of loaf sugar, sifted; break the eggs upon the sugar, and beat all together with a steel fork for half an hour. Previously take the weight of two eggs and a half, in their shells, of flour. After you have beaten the eggs and sugar the time specified, grate in the rind of a lemon (the juice may be added at pleasure), stir in the flour, and immediately pour it into a tin lined with buttered paper, and let it be instantly put into rather a cool oven.

1888. Sponge Cake.--Take equal weight of eggs and sugar; half their weight in sifted flour; to twelve eggs add the grated rind of three lemons, and the juice of two. Beat the eggs carefully, white and yolks separately, before they are used. Stir the materials thoroughly together, and bake in a quick


1889. Almond Sponge Cake is made by adding blanched almonds to the above.

1890. Yule Cake. -Take one pound of fresh butter; one pound of sugar; one pound and a half of flour; two pounds of currants; a glass of brandy; one pound of sweetmeats; two ounces of sweet almonds; ten eggs; a quarter of an ounce of allspice; and a quarter of an ounce of cinnamon. Melt the butter to a cream, and put in the sugar. Stir it till quite light, adding the allspice and pounded cinnamon; in a quarter of an hour, take the yolks of the eggs, and work them two or three at a time; and the whites of the same must by this time be beaten into a strong snow, quite ready to work in. As the paste must not stand to chill the butter, or it will be heavy, work in the whites gradually, then add the orange peel, lemon, and citron, cut in fine strips, and the currants, which must be mixed in well, with the sweet almonds; then add the sifted flour and glass of brandy. Bake this cake in a tin hoop, in a hot oven, for three hours, and put twelve


sheets of paper under it to keep it from burning.


cinnamon; and a quarter of an ounce of allspice: mix all well together, and keep in a jar till wanted for use.

1893. Bath Buns.-A quarter of a pound of flour; four yolks and three whites of eggs, with four spoonfuls of solid fresh yeast. Beat in a bowl, and set before the fire to rise; then rub into one pound of flour ten ounces of butter; put in half a pound of sugar, and carraway comfits; when the eggs and yeast are pretty light, mix by degrees all together; throw a cloth over it, and set before the fire to rise. Mako the buns, and when on the tins, brush over with the yolk of egg and milk; strew them with carraway comfits; bake in a quick oven.

1891. Cake of Mixed Fruits.Extract the juice from red currants by simmering them very gently for a few minutes over a slow fire; strain it through folded muslin, and to one pound of the juice add a pound and a half of nonsuches, or of freshly gathered apples, pared, and rather deeply cored, that the fibrous part may be avoided. Boil these quite slowly until the mixture is perfectly smooth; then, to evaporate part of the moisture, let the boiling be quickened. In from twenty-five to thirty minutes, draw the pan from the fire, and throw in gradually a pound and a quarter of sugar in fine powder; mix it well with the fruit, and when it is 1894. Belvidere Cakes, for dissolved, continue the boiling rapidly Breakfast or Tea.-Take a quart of for twenty minutes longer, keeping the flour; four eggs; a piece of butter the mixture constantly stirred; put it into size of an egg; a piece of lard the same a mould, and store it, when cold, for size: mix the butter and lard well in winter use, or serve it for dessert, or for the flour; beat the eggs light in a the second course; in the latter case, pint bowl, and fill it up with cold milk; decorate it with spikes of almonds, then pour it gradually into the flour; blanched, and heap solid whipped cream add a teaspoonful of salt; work it for round it, or pour a custard into the eight or ten minutes only: cut the dish. For dessert, it may be garnished dough with a knife the size you wish it; with dice of the palest apple jelly.-roll them into cakes about the size of a Juice of red currants, one pound; apples breakfast plate, and bake in a quick (pared and cored), one pound and a half- oven. twenty-five to thirty minutes. Sugar, one pound and a half-twenty minutes. 1892. Banbury Cakes.-Roll out the paste about half an inch thick, and cut it into pieces; then roll again till each piece becomes twice the size; put some Banbury meat in the middle of one side; fold the other over it, and pinch it up into a somewhat oval shape; flatten it with your hand at the top, letting the seam be quite at the bottom; rub the tops over with the white of an egg, laid on with a brush, and dust loaf sugar over them: bake in a moderate oven. The meat for this cake is made thus:-Beat up a quarter of a pound of butter until it becomes in the state of cream; then mix with it half a pound of candied orange and lemon peel, cut fine; one pound of curnts; a quarter of an ounce of ground

1895. To Make Gingerbread Cake.-Take one pound and a half of treacle; one and a half ounces of ground ginger; half an ounce of carraway seeds; two ounces of allspice; four ounces of orange peel, shred fine; half a pound of sweet butter; six ounces of blanched almonds; one pound of honey; and one and a half ounces of carbonate of soda; with as much fine flour as makes a dough of moderate consistence. Directions for making.-Make a pit in five pounds of flour; then pour in the treacle, and all the other ingredients, creaming the butter; then mix them all together into a dough; work it well; then put in three quarters of an ounce of tartaric acid, and put the dough into a buttered pan, and bake for two hours in a cool oven. To know when it is ready, dip a fork into it, and if it comes



1872. GINGERBREAD SNAPS.-One pound of flour, half a pound of treacle, half a pound of sugar, quarter of a pound of butter, half an ounce of best prepared ginger, sixteen drops of essence of lemon, potash the size of a nut dissolved in a tablespoonful of hot water. This has been used in my wife's family for thirty years.

a pint of boiling water; when the teaspoonful of carbonate of soda. The strength is abstracted, pour into the above is excellent. The cakes are alliquid from a quarter to half a pound ways baked in a common earthen of prunes and two large tablespoonfuls flower-pot saucer, which is a very good of West India molasses. Stew slowly plan. until the liquid is nearly absorbed. When cold it can be eaten with bread and butter, without detecting the senna, and is excellent for children when costive. 1869. Discipline of Children. -Children should not be allowed to ask for the same thing twice. This may be accomplished by parents, teacher, or whoever may happen to have the management of them, paying attention to their little wants, if proper, at once, when possible. Children of a pound of pounded lump sugar, should be instructed to understand that when they are not answered immediately, it is because it is not convenient. Let them learn patience by waiting.

1870. My Wife's Little Tea Parties.

My wife is celebrated for her little tea parties, not tea parties alone, but dinner parties, pic-nic parties, music parties, supper parties-in fact, she is the life and soul of ALL PARTIES, which is more than any leading politician of the day can boast. But her great forte is her little tea parties- praised and enjoyed by everybody. A constant visitor at these little parties is Mrs. Hitching (spoken of elsewhere), and she remarks that she "never knew hany one who understood the hart of bringing so many helegancies together" as my wife. Nobody makes tea like her, and how she makes it she will impart at a future time. But for her little "nick-nacks," as she calls them, which give a variety and a charm to the tea table, without trenching too deeply upon our own pocket, she has been kind enough to give a few receipts upon the present

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1873. DROP CAKES.-One pint of flour, half a pound of butter, quarter

half a nutmeg grated, a handful of currants, two eggs, and a large pinch of carbonate of soda, or volatile salts. To be baked in a slack oven for ten minutes or a quarter of an hour. The above quantity will make about thirty excellent cakes.

1874. A VERY NICE AND CHEAP CAKE.-Two pounds and a half of flour, three quarters of a pound of sugar, three quarters of a pound of butter, half a pound of currants or quarter of a pound of raisins, quarter of a pound of orange peel, two ounces of carraway seeds, half an ounce of ground cinnamon or ginger, four teaspoonfuls of carbonate of soda; mixed well, with rather better than a pint of new milk. The butter must be well melted previous to being mixed with the ingredients.

1875. "JERSEY WONDERS."-The oddity of these "wonders" consists solely in the manner of cooking, and the shape consequent. Take two pounds of flour, six ounces of butter, six ounces of white sugar, a little nutmeg, ground ginger, and lemon peel; beat eight eggs, and knead them all well together; a taste of brandy will be an improvement. Roll them about the thickness of your wrist; cut off a small slice, and roll it into an oval, about four inches long and three inches wide, not too thin; cut two slits in it, but not trough either end, there will then be three



bands. Pass the left one through the aperture to the right, and throw it into brass or bell-metal skillet of BOILING lard, or beef or mutton dripping. You may cook three or four at a time. In about two minutes turn them with a fork, and you will find them browned, and swollen or risen in two or three minutes more. Remove them from the pan to a dish, when they will dry and cool.

1876. MUFFINS.-Add a pint and a half of good ale yeast (from pale malt, if possible) to a bushel of the very best white flour; let the yeast lie all night in water, then pour off the water quite clear; heat two gallons of water just milk-warm, and mix the water, yeast, and two ounces of salt well together for about a quarter of an hour. Strain the whole, and mix up your dough as light as possible, letting it lie in the trough an hour to rise; next roll it with your hand, pulling it into little pieces about the size of a large walnut. These must be rolled out thin with a rolling-pin, in a good deal of flour, and if covered immediately with a piece of flannel, they will rise to a proper thickness; but if too large or small, dough must be added accordingly, or taken away; meanwhile, the dough must be also covered with flannel. Next begin baking; and when laid on the iron, watch carefully, and when one side changes colour, turn the other, taking care that they do not burn or become discoloured. Be careful also that the iron does not get too hot. In order to bake muffins properly, you ought to have a place built as if a copper were to be set; but instead of copper a piece of iron must be put over the top, fixed in form like the bottom of an iron pot, under neath which a coal fire is kindled when required. Toast the muffins crisp on both sides with a fork; pull them open with your hand, and they will be like a honeycomb; lay in as much butter as you intend, then clap them together, and set by the fire: turn them once, that both sides may be buttered alike. When quite done, cut them across with

a knife; but if you use a knife either to spread or divide them, they will be as heavy as lead. Some kinds of flour will soak up more water than others; when this occurs, add water; or if too moist, add flour: for the dough must be as light as possible.

1877. Unfermented Cakes, &c. -The retail price of soda is 8d. per pound avoirdupois; and the acid, known under the more common name of spirits of salts, is 4d. per pound avoirdupois. The price of the acid and soda, each, by the ounce, is one penny.

1878. TEA CAKES.- Take of flour one pound; sugar, one ounce; butter, one ounce; muriatic acid, two drachms; bicarbonate of soda, two drachms; milk, six ounces; water, six ounces. Rub the butter into the flour; dissolve the sugar and soda in the milk, and the acid in the water. First add the milk, &c., to the flour, and partially mix; then the water and acid, and mix well together; divide into three portions, and bake twenty-five minutes. Flat round tins or earthen pans are the best to bake them in. If the above be made with baking powder, a teaspoonful may be substituted for the acid and soda in the foregoing receipt, and all the other directions carried out as before stated. If buttermilk is used, the acid, milk, and water, must be left out.

1879. UNFERMENTED CAKE.-Take of flour one pound and a half; bicarbonate of soda, three drachms; muriatic acid, three drachms; sugar, one ounce and a half; butter, one ounce and a half; milk, twenty ounces; currants, six ounces, more or less. Mix the soda and butter into the flour by rubbing them together; next dissolve the sugar in the milk, and diffuse the acid through it by stirring; then mix the whole intimately, adding fruit at discretion; and bake in a tin or earthen pan.

1880. LUNCHEON CAKES.-Take of flour one pound; muriatic acid, two drachms: bicarbonate of soda, two drachms; sugar, three ounces; butter, three ounces; currants, four ounces;

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