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THERE IS NO GRIEF LIKE THE GRIEF WHICH DOES NOT SPEAK.
's. Pass the left one through the a knife; but if you use a knife either ture to the right, and throw it into to spread or divide them, they will be ass or bell-metal skillet of BOILING as heavy as lead. Some kinds of flour or beef or mutton dripping. You will soak up more water than others;
cook three or four at a time. In when this occurs, add water; or if too ut two minutes turn them with a moist, add flour: for the dough must 5, and you will find them browned, be as light as possible.
swollen or risen in two or three 1877. Unfermented Cakes, &c. iutes more. Remove them from the —The retail price of soda is 8d. per Ito a dish, when they will dry and pound avoirdupois; and the acid, known 1.
under the more common name of spirits 1876. MUFFINS.—Add a pint and a of salts, is 4d. per pound avoirdupois. f of good ale yeast (from pale malt, if The price of the acid and soda, each, by ssible) to a bushel of the very best the ounce, is one penny. iite flour; let the yeast lie all night in 1878. TEA CAKES. – Take of flour iter, then pour off the water quite one pound; sugar, one ounce; butter, ar; heat two gallons of water just one ounce; muriatic acid, two drachms; ilk-warm, and mix the water, yeast, bicarbonate of soda, two drachms; milk, id two ounces of salt well together six ounces; water, six ounces. Rub or about a quarter of an hour. Strain the butter into the flour; dissolve the he whole, and mix up your dough as sugar and soda in the milk, and the ght as possible, letting it lie in the acid in the water. First add the milk, rough an hour to rise; next roll it &c., to the flour, and partially mix; vith your hand, pulling into little then the water and acid, and mix well ieces 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 olling-pin, in a good deal of flour, and round tins or earthen pans are the best if covere-l 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, a 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, flour one pound; muriatic acid, two and set by the fire: turn them once, drachms i 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;
A SMALL TEAR RELIEVES A GREAT SORROW.
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
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
THERE IS NO GRIEF LIKE THE GRIEF WHICH DOES NOT SPEAK. 261
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;
THE EARLY BIRD CATCHES THE WORM.
out sticky, put it in the oven again; if not, it is ready.
1896. Pic-Nic Biscuits.-Take two ounces of fresh butter, and well work it with a pound of flour. Mix thoroughly with it half a saltspoonful of pure carbonate of soda, two ounces of sugar; mingle thoroughly with the flour, make up the paste with spoonfuls of milk; it will require scarcely a quarter of a pint. Knead smooth, roll a quarter of an inch thick, cut in rounds about the size of the top of a small wineglass; roll these out thin, prick them well, lay them on lightly floured tins, and bake in a gentle oven until crisp. When cold put into dry canisters. Thin cream used instead of milk, in the paste, will enrich the biscuits. Carraway seeds or ginger can be added, to vary these, at pleasure.
1897. Ginger Biscuits and Cakes. Work into small crumbs three ounces of butter, two pounds of flour, and three ounces of powdered sugar and two of ginger, in fine powder; knead into a stiff paste, with new milk; roll thin, cut out with a cutter: bake in a slow oven until crisp through; keep of a pale colour. Additional sugar may be used when a sweeter biscuit is desired. For good ginger cakes, butter six ounces, sugar eight, for each pound of flour; wet the ingredients into a paste with eggs: a little lemon-peel grated will give an agreeable flavour.
1898. Sugar Biscuits.-Cut the butter into the flour. Add the sugar and carraway seeds. Pour in the brandy, and then the milk. Lastly, put in the pearlash. Stir all well with a knife, and mix it thoroughly, till it becomes a lump of dough. Flour your pasteboard, 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 into one lump. Cut the dough in half, and roll it out into sheets, about half an inch thick. Beat the sheets of dough 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. Let the oven be hotter at the top than at the bottom. These cakes kept in a stone jar, closely covered from the air, will continue perfectly good for several months.
1899. Lemon Sponge. For a quart mould-dissolve two ounces of isinglass in a pint and three quarters of water; strain it, and add three quarters of a pound of sifted loaf sugar, the juice of six lemons and the rind of one; boil the whole for a few minutes, strain it again, and let it star till quite cold and just beginning to stiffen; then beat the whites of two eggs, and put them to it, and whisk till it is quite white; put it into a mould, which must be first wetted with cold water,-or salad oil is a much better substitute for turning out jelly, blancmange, &c., great care being taken not to pour it into the mould till quite cool, or the oil will float on the top, and after it is turned out it must be carefully wiped over with a clean cloth. Thic plan only requires to be tried once to be invariably adopted.
1900. Almond Custards. Blanch and pound fine, with half a gill of rose water, six ounces of sweet and half an ounce of bitter almonds; boil a pint of milk, with a few coriander seeds, a little cinnamon and lemon peel; sweeten it with two ounces and a half of sugar, rub the almonds through a fine sieve, with a pint of cream; strain the milk to the yolks of eight eggs, and the whites of three well beaten; stir it over a fire till it is of a good thickness, take it off the fire, and stir it till nearly cold, to prevent its curdling.
1901. Arrowroot Blancmange. - A teacupful of arrowroot to a pint of milk; boil the milk with twelve sweet and six bitter almonds, blanched and beaten; sweeten with loaf sugar, and strain it; break the arrowroot with a little of the milk as smooth as possible; pour the boiling milk upon it by degrees, stir the while; put it back into the pan
MAKE HAY WHILE THE SUN SHINES.
and boil a few minutes, still stirring; dip the shape in cold water before you put it in, and turn it out when cold.
1902. Red Currant Jelly. With three parts of fine ripe red currants mix one of white currants; put them into a clean preserving-pan, and stir them gently over a clear fire until the juice flows from them freely; then turn them into a fine hair sieve, and let them drain well, but without pressure. Pass the juice through a folded muslin, or a jelly bag; weigh it, and then boil it fast for a quarter of an hour; add for each pound, eight ounces of sugar Coarsely powdered, stir this to it off the fire until it is dissolved, give the jelly eight minutes more of quick boiling, and pour it out. It will be firm, and of excellent colour and flavour. Be sure to clear off the scum as it rises, both before and after the sugar is put in, or the preserve will not be clear. Juice of red currants, three pounds; juice of white currants, one pound: fifteen minutes. Sugar, two pounds: eight minutes. An excellent jelly may be made with equal parts of the juice of red and of white currants, and of raspberries, with the same proportion of sugar and degree of boiling as mentioned in the foregoing receipt.
1903. White Currant Jelly.White currant jelly is made in the same way as red currant jelly, only it should have double refined sugar, and not be boiled above ten minutes. White currant jelly should be put through a lawn sieve.
1904. ANOTHER RECEIPT FOR WHITE CURRANT JELLY.-After the fruit is stripped from the stalks, put it into the pan, and when it boils, run it quickly through a sieve: take a pound of sugar to each pint of juice, and let it boil twenty minutes.
1906. Apricot Jelly.-Pare the fruit thin, and stone it; weigh an equal quantity of sugar in fine powder, and strew over it. Let it stand one day, then boil very gently till it is clear, move it into a bowl, and pour the liquor over. The next day pour the liquor to a quart of codling liquor; let it boil quickly till it will jelly; put the fruit into it, and boil; skim well, and put into small pots.
1907. Ox-heel Jelly is made in the same manner.
1908. Arrowroot Jelly. - A tablespoonful of arrowroot, and cold water to form a paste; add a pint of boiling water; stir briskly, boil for a few minutes. A little sherry and sugar may be added. For infants, a drop or two of the essence of carraway seed or cinnamon is preferable.
1909. An Excellent Jelly. (FOR THE SICK-гOOM.) Take rice, sago, pearl barley, hartshorn shavings, each one ounce; siminer with three pints of water to one, and strain it. When cold it will be a jelly, of which give, dissolved in wine, milk, or broth, in change with the other nourishment.
1910. Calves' Feet Jelly.-It is better to buy the feet of the butcher, than at the tripe-shop ready boiled, because the best portion of the jelly has been extracted. Slit them in two, and take every particle of fat from the claws; wash well in warm water, put them in a large stewpan, and cover with water; skim well, and let them boil gently for six or seven hours, until reduced to about two quarts, then strain and skim off any oily substance on the surface. It is best to boil the feet the day before making the jelly, as, when the liquor is cold, the oily part being at the top, and the other being firm, with pieces of kitchen paper applied to it, you may remove every particle of the oily substance without wasting the Put the liquor in a stewpan
1905. Black Currant Jelly.-To each pound of picked fruit allow one gill of water; set them on the fire in the preserving-pan to scald, but do not let them boil; bruise them well with a silver fork, or wooden beater; liquor. take them off and squeeze them through to melt, with a pound of lump sugar,