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sheets of paper under it to keep it from cinnamon; and a quarter of an ounce burning.

of allspice: mix all well together, and 1891. Cake of Mixed Fruits.- keep in a jar till wanted for use. Extract the juice from red currants by 1893. Bath Buns.-A quarter of simmering tắem very gently for a few a pound of four; four yolks and three minutes over a slow fire; strain it whites of eggs, with four spoonfuls through folded muslin, and to one pound of solid fresh yeast. Beat in a bowl, of the juice add a pound and a half of and set before the fire to rise; then rub nonsuches, or of freshly gathered apples, into one pound of flour ten ounces of pared, and rather deeply cored, that the butter; put in half a pound of sugar, fibrous part may be avoided. Boil these and carraway comfits; when the eggs quite slowly until the mixture is per- and yeast are pretty light, mix by fectly smooth; then, to evaporate part degrees all together; throw a cloth over of the moisture, let the boiling be it, and set before the fire to rise. Mako quickened. In from twenty-five to the buns, and when on the tins, brusk thirty minutes, draw the pan from the over with the yolk of egg and milk; fire, and throw in gradually a pound and strew them with carraway comfits; bake a quarter of sugar in fine powder; mix in a quick oven. 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, 1895. To Make Gingerbread one pound and a half-twenty minutes. Cake.—Take one pound and a half of

1892. Banbury Cakes. — Roll treacle; one and a half ounces of ground out the paste about half an inch thick, ginger; half an ounce of carraway and cut it into pieces; then roll again seeds; two ounces of allspice; four till each piece becomes twice the size ; ounces of orange peel, shred fine; half put some Banbury meat in the middle a pound of sweet butter; six ounces of of one side ; fold the other over it, and blanched almonds; one pound of honey; pinch it up into a somewhat oval shape; and one and a half ounces of carbonate Aatten it with your hand at the top, of soda ; with as much fine flour as letting the seam be quite at the bottom; makes a dough of moderate consistence. rub the tops over with the white of an Directions for making.—Make a pit in egg, laid on with a brush, and dust five pounds of flour; then pour in the loaf sugar over them: bake in a treacle, and all the other ingredients, moderate oven. The meat for this creaming the butter; then mix them cake is made thus:-Beat up a quarter all together into a dough; work it well; of a pound of butter until it becomes then put in three quarters of an ounce in the state of cream; then mix with it of tartaric acid, and put the dough into half a pound of candied orange and a buttered pan, and bake for two hours lemon peel, cut fine; one pound of cur- in a cool oven. To know when it is

nts; a quarter of an ounce of ground ready, dip a fork into it, and if it comes

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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

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. 1872. GINGERBREAD SNAPS.—One When cold it can be eaten with bread and pound of flour, half a pound of treacle, butter, without detecting the senna, and half a pound of sugar, quarter of a is excellent for children when costive. pound of butter, half an ounce of best

1869. Discipline of Children. prepared ginger, sixteen drops of - Children should not be allowed to essence of lemon, potash the size of a ask for the same thing twice. This nut dissolved in a tablespoonful of hot may be accomplished by parents, water. This has been used in my teacher, or whoever may happen to wife's family for thirty years. have the management of them, paying 1873. Drop CAKES.-One pint of attention to their little wants, if pro- flour, half a pound of butter, quarter per, at once, when possible. Children of a pound of pounded lump sugar, should be instructed to understand half a nutmeg grated, a handful of curthat when they are not answered rants, two eggs, and a large pinch of immediately, it is because it is not con- carbonate of soda, or volatile salts. venient. Let them learn patience by To be baked in a slack oven for ten waiting.

minutes or a quarter of an hour. The

above quantity will make about thirty 1870. My Wife's Little Tea excellent cakes. Parties.

1874. A VERY NICE AND CHEAP My wife is celebrated for her little CAKE.— Two pounds and a half of tlour, tea parties,--not tea parties alone, but three quarters of a pound of sugar, dinner parties, pic-nic parties, music three quarters of a pound of butter, parties, supper parties—in fact, she is half a pound of currants or quarter of the life and soul of ALL PARTIES, which a pound of raisins, quarter of a pound is more than any leading politician of of orange peel, two ounces of carraway the day can boast. But her great forte seeds, half an ounce of ground cinnais her little tea parties — praised and mon or ginger, four teaspoonfuls of enjoyed by everybody. A constant carbonate of soda; mixed well, with visitor at these little parties is Mrs. rather better than a pint of new milk. Hitching (spoken of elsewhere), and she The butter must be well melted preremarks that she never knew hany one vious to being mixed with the ingrewho understood the hart of bringing so dients. many helegancies together" as my wife. 1875. “ JERSEY WONDERS.”—The Nobody makes tea like her, and how oddity of these "wonders consists solely she makes it she will impart at a future in the manner of cooking, and the shape time. But for her little “nick-nacks,” consequent. Take two pounds of flour, as she calls them, which give a variety six ounces of butter, six ounces of white and à eharm to the tea table, without sugar, a little nutmeg, ground ginger, trenching too deeply upon our own and lemon peel; beat eight eggs, and pocket, she has been kind enough to knead them all well together; a taste give a few receipts upon the present of brandy will be an improvement. occasion.

Roll them about the thickness of your 1871. NICE PLUM CAKE. One wrist; cut off a small slice, and roll it pound of flour, quarter of a pound of into an oval, about four inches long butter, quarter of a pound of sugar, and three inches wide, not too thin; quarter of a pound of currants, three cut two slits in it, but not tarough eggs, half a pint of milk, and a small either end, there will then be three





bands. Pass the left one through the a knife; but if you use a knife either aperture to the right, and throw it into to spread or divide them, they will be

brass or bell-metal skillet of BOILING as heavy as lead. Some kinds of flour lard, or beef or mutton dripping. You will soak up more water than others; may cook three or four at a time. In when this occurs, add water; or if too about two minutes turn them with a moist, add flour: for the dough must fork, and you will find them browned, be as light as possible. and swollen or risen in two or three 1877. Unfermented Cakes, &c. minutes more. Remove them from the — The retail price of soda is 8d. per pan to a dish, when they will dry and pound avoirdupois; and the acid, known cool.

under the more common name of spirits 1876. MUFFINS.—Add a pint and a of salts, is 4d. per pound avoirdupois. half of good ale yeast (from pale malt, if The price of the acid and soda, each, by possible) to a bushel of the very best the ounce, is one penny. white flour ; let the yeast lie all night in 1878. TEA CAKES.— Take of flour water, then pour off the water quite one pound; sugar, one ounce; butter, clear; heat two gallons of water just one ounce; muriatic acid, two drachms; milk-warm, and mix the water, yeast, bicarbonate of soda, two drachms; milk, and two ounces of salt well together six ounces; water, six ounces. Rub for about a quarter of an hour. Strain the butter into the flour; dissolve the the whole, and mix up your dough as sugar and soda in the milk, and the light as possible, letting it lie in the acid in the water. First add the milk, trough an hour to rise; next roll it &c., to the flour, and partially mix; with your hand, pulling it into little then the water and acid, and mix welí pieces about the size of a large walnut. together; divide into three portions, These must be rolled out thin with a and bake twenty-five minutes. Flat rolling-pin, in a good deal of flour, and round tins or earthen pans are the best if covered immediately with a piece of to bake them in. If the above be made flannel, they will rise to a proper thick- with baking powder, teaspoonful ness; but if too large or small, dough may be substituted for the acid and must be added accordingly, or taken soda in the foregoing receipt, and all away; meanwhile, the dough must be the other directions carried out as before also covered with flannel. Next. begin stated. If buttermilk is used, the acid, baking; and when laid on the iron, milk, and water, must be left out. watch carefully, and when one side 1879. UNFERMENTED CAKE.-Take changes colour, turn the other, taking of flour one pound and a half; bicarbocare that they do not burn or become nate of soda, three drachms; muriatic discoloured. Be carefulalso that the iron acid, three drachms; sugar, one ounce does not get too hot. In order to bake and a half; butter, one ounce and a muffins properly, you ought to have a half; milk, twenty ounces; currants, place built as if a copper were to be set; six ounces, more or less. Mix the soda but instead of copper a piece of iron and butter into the flour by rubbing must be put over the top, fixed in form them together; next dissolve the sugar like the bottom of an iron pot, under in the milk, and diffuse the acid neath which a coal fire is kindled when through it by stirring; then mix the required. Toast the muffins crisp on whole intimately, adding fruit at disboth sides with a fork; pull them open cretion; and bake in a tin or earthen with your hand, and they will be like a pan. honeycomb; lay in as much butter as 1880. LUNCHEON CAKES.—Take of you intend, then clap them together, four one pound; muriatic acid, two and set by the fire: turn them once, drachms: bicarbonate of soda, two that both sides may be buttered alike. drachms; sugar, three ounces ; butter, When quite done, cut them across with three ounces; currants, four ounces;



out sticky, put it in the oven again ; if edge of a tumbler. Butter iron paris not, it is ready.

and lay the cakes in them. Bake them 1896. Pic-Nic Biscuits.—Take of a very pale brown. If done too two ounces of fresh butter, and well much, they will lose their taste. Let work it with a pound of flour. Mix the oven be hotter at the top than at thoroughly with it half a saltspoonful the bottom. These cakes kept in a of pure carbonate of soda, two ounces stone jar, closely covered from the air, of sugar; mingle thoroughly with the will continue perfectly good for several flour, make up the paste with spoonfuls months. of milk; it will require scarcely a quar- 1899. Lemon Sponge.- For a ter of a pint. Knead smooth, roll a quart mould—dissolve two ounces of quarter of an inch thick, cut in rounds isinglass in a pint and three quarters of about the size of the top of a small water; strain it, and add three quarters wineglass; roll these out thin, prick of a pound of sifted loaf sugar, the juice them well, iay them on lightly floured of six lemons and the rind of one; boil tins, and bake in a gentle oven until the whole for a few minutes, strain it crisp. When cold put into dry canisters. again, and let it star till quite cold and Thin cream used instead of milk, in the just beginning to stiffen; then beat the paste, will enrich the biscuits. Carraway whites of two eggs, and put them to it, seeds or ginger can be added, to vary and whisk till it is quite white; put it these, at pleasure.

into a mould, which must be first wetted 1897. Ginger Biscuits and with cold water,—or salad oil is a much Cakes. Work into small crumbs better substitute for turning out jelly, three ounces of butter, two pounds of blancmange, &c., great care being taken fiour, and three ounces of powdered not to pour it into the mould till quite sugar and two of ginger, in fine powder; cool, or the oil will float on the top, and knead into a stiff paste, with new milk; after it is turned out it must be careroll thin, cut out with a cutter : bake fully wiped over with a clean cloth. in a slow oven until crisp through; keep This plan only requires to be tried once of a pale colour. Additional sugar may to be invariably adopted. be used when a sweeter biscuit is desired. 1900. Almond Custards. For good ginger cakes, butter six Blanch and pound fine, with half a gill ounces, sugar eight, for each pound of of rose water, six ounces of sweet and flour ; wet the ingredients into a paste half an ounce of bitter almonds ; boil a with eggs: a little lemon-peel grated will pint of milk, with a few coriander give an agreeable flavour.

seeds, a little cinnamon and lemon 1898. Sugar Biscuits.—Cut the peel; sweeten it with two ounces and a butter into the flour. Add the sugar and half of sugar, rub the almonds through carraway seeds. Pour in the brandy, a fine sieve, with a pint of cream ; strain and then the milk. Lastly, put in the the milk to the yolks of eight eggs, and pearlash. Stir all well with a knife, the whites of three well beaten ; stir it and mix it thoroughly, till it becomes over a fire till it is of a good thickness, a lump of dough. Flour your paste- take it off the fire, and stir it till board, and lay the dough on it. Knead nearly cold, to prevent its curdling. it very well. Divide it into eight or 1901. Arrowroot Blancmange. ten pieces, and knead each piece sepa- A teacupful of arrowroot to a pint rately. Then put them all together, of milk ; boil the milk with twelve and knead them very well into one sweet and six bitter almonds, blanched lump. Cut the dough in half, and roll and beaten; sweeten with loaf sugar, and it out into sheets, about half an inch strain it; break the arrowroot with a thick. Beat the sheets of dough very little of the milk as smooth as possible; hard on both sides with the rolling pin. pour the boiling milk upon it by degrees

, Cut them out into round cakes with the stir the while ; put it back into the pan.



and boil a few minutes, still stirring; a hair sieve, and to every pint of juice dip the shape in cold water before you allow a pound of loaf or raw sugar: put it in, and turn it out when cold. boil it ten minutes.

1902. Red Currant Jelly.. 1906. Apricot Selly.-Pare the With three parts of fine ripe red cur- fruit thin, and stone it; weigh an equal rants mix one of white currants; put quantity of sugar in fine powder, and them into a clean preserving-pan, and strew over it. Let it stand one day, then stir them gently over a clear fire until boil very gently till it is clear, move the juice flows from them freely; then it into a bowl, and pour the liquor turn them into a fine hair sieve, and let over. The next day pour the liquor to them drain well, but without pressure. a quart of codling liquor; let it boil Pass the juice through a folded muslin, quickly till it will jelly; put the fruit or a jelly bag; weigh it, and then boil into it, and boil ; skim well, and put it fast for a quarter of an hour; add into small pots. for each pound, eight ounces of sugar 1907. Ox-heel Jelly is made in coarsely powdered, stir this to it off the the same manner. fire until it is dissolved, give the jelly 1908. Arrowroot Jelly. – A eight minutes more of quick boiling, tablespoonful of arrowroot, and cold and pour it out. It will be firm, and water to form a paste; add a pint of of excellent colour and flavour. Be sure boiling water; stir briskly, boil for a few to clear off the scum as it rises, both minutes. A little sherry and sugar before and after the sugar is put in, or may be added. For infants, a drop or the preserve will not be clear. Juice two of the essence of carraway seed or of red currants, three pounds; juice cinnamon is preferable. of white currants, one pound : fifteen 1909. An Excellent Jelly. minutes. Sugar, two pounds : eight|(FOR THE SICK-room.) — Take rice, minutes. An excellent jelly may be sago, pearl barley, hartshorn shavings, made with equal parts of the juice of each one ounce; siminer with three red and of white currants, and of rasp- pints of water to one, and strain it. berries, with the same proportion of When cold it will be a jelly, of which sugar and degree of boiling as men- give, dissolved in wine, milk, or broth, tioned in the foregoing receipt. in change with the other nourishment.

1903. White Currant Jelly:- 1910. Calves' Feet Jelly.-It White currant jelly is made in the same is better to buy the feet of the butcher, way as red currant jelly, only it should than at the tripe-shop ready boiled, have double refined sugar, and not be because the best portion of the jelly has boiled above ten minutes. White cur- been extracted. Slit them in two, and rant jelly should be put through a lawn take every particle of fat from the sieve.

claws; wash well in warm water, put 1904. ANOTHER RECEIPT FOR them in a large stewpan, and cover with WHITE CURRANT JELLY.—After the water; skim well, and let them boil fruit is stripped from the stalks, put it gently. for six or seven hours, until reinto the pan, and when it boils, run it duced to about two quarts, then strain quickly through a sieve: take a pound and skim off any oily substance on the of sugar to each pint of juice, and let surface. It is best to boil the feet the it boil twenty minutes.

day before making the jelly, as, when 1905. Black Currant Jelly:- the liquor is cold, the oily part being – To each pound of picked fruit allow at the top, and the other being firm, one gill of water; set them on the fire with pieces of kitchen paper applied to in the preserving-pan to scald, but do it, you may remove every particle of not let them boil; bruise them well the oily substance without wasting the with a silver fork, or wooden beater; liquor. Put the liquor in a stewpan take them off and squeeze them through to melt, with a pound of lump sugar,


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