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bons, and bake in a quick oven for fifteen be instantly put into r or eight drops: make into twenty lined with buttered paper, and l 1888. Sponge Cake.-Th

1883. SA CANE-Take of four weight of eggs and gar; half d

, two drachms; add the gated rind of three l
white sugar, two and the juice of two. Best the
or ounces; two carefhily, white and rolls sepandis
a teacupiui.
cers-Take thoroughitter, and bake in a qu
wate of me, oven.
before they need. Stir the m

powder:: 1889). Almond Sponge Cakes
swm made by adding blanched almonds
wote the shoves

w 1890) tile Cake. -Take

wwwillis-pound of freeth her one pound of
bat the gang one pound and a half of four
wo pounds offs; a ghus of
Take counere obsweet almumis; ten eggs; &
arteteranone of ice; and a

ar paste must not stand toodhill the butter, or it will be heavy yenikin the whites gradually, then add the ge peel, the currants, which musst the ed in emon and citron cues, and well with the sweet aimenids: then add

efted Hour and glass of



of paper under it to keep it from Cake of Mixed Fruits.t the juice from red currants by ing them very gently for a few S over a slow fire; strain it h folded muslin, and to one pound juice add a pound and a half of hes, or of freshly gathered apples, and rather deeply cored, that the 3 part may be avoided. Boil these slowly until the mixture is persmooth; then, to evaporate part e moisture, let the boiling be ened. In from twenty-five to y minutes, draw the pan from the ind throw in gradually a pound and arter of sugar in fine powder; mix ell with the fruit, and when it is 1894. Belvidere Cakes, for lved, continue the boiling rapidly Breakfast or Tea.-Take a quart of wenty minutes longer, keeping the flour; four eggs; a piece of butter the cure constantly stirred; put it into size of an egg; a piece of lard the same ould, and store it, when cold, for size: mix the butter and lard well in Eer use, or serve it for dessert, or for the flour; beat the eggs light in a second course; in the latter case, pint bowl, and fill it up with cold milk; rate it with spikes of almonds, then pour it gradually into the flour; ched, and heap solid whipped cream add a teaspoonful of salt; work it for ad it, or pour a custard into the eight or ten minutes only: cut the For dessert, it may be garnished dough with a knife the size you wish it; dice of the palest apple jelly.-roll them into cakes about the size of a ce of red currants, one pound; apples breakfast plate, and bake in a quick red and cored), one pound and a halfnty-five to thirty minutes. Sugar, pound and a half-twenty minutes. 892. Banbury Cakes.-Roll the paste about half an inch thick, I cut it into pieces; then roll again each piece becomes twice the size; some Banbury meat in the middle one side; fold the other over it, and ch it up into a somewhat oval shape; tten it with your hand at the top, ting the seam be quite at the bottom; b the tops over with the white of an , laid on with a brush, and dust f sugar over them: bake in a oderate oven. The meat for this ke is made thus:-Beat up a quarter a pound of butter until it becomes the state of cream; then mix with it lf a pound of candied orange and mon peel, cut fine; one pound of curnts; a quarter of an ounce of ground

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.


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



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.

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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


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.


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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,




the peel of two and the juice of six lemons, six whites and shells of eggs beat together, and a bottle of sherry or Madeira; whisk the whole together until it is on the boil, then put it by the side of the stove, and let it simmer a quarter of an hour; strain it through a jelly-bag what is strained first must be poured into the bag again, until it is as bright and clear as rock water; then put the jelly in moulds, to be cold and firm; if the weather is too warm, it requires some ice. When it is wished to be very stiff, half an ounce of isinglass may be added when the wine is put


It may be flavoured by the juice of various fruits and spices, &c., and coloured with saffron, cochineal, red beet juice, spinach juice, claret, &c., and it is sometimes made with cherry brandy, red noyeau, curaçoa, or essence of punch. 1911. Orange Marmalade.Choose the largest Seville oranges, as they usually contain the greatest quantity of juice, and choose them with clear skins, as the skins form the largest part of the marmalade. Weigh the oranges, and weigh also an equal quantity of loaf sugar. Peel the oranges, dividing the peels into quarters, and put them into a preserving-pan; cover them well with water, and set them on the fire to boil: in the meantime prepare your oranges; divide them into gores, then scrape with a teaspoon all the pulp from the white skin; or, instead of peeling the oranges, cut a hole

boiled with the other parts; scrape
clean all the pith, or inside, from them;
lay them in folds, and cut them into
thin slices of about
an inch long.
Clarify your sugar; then throw your
peels and pulp into it, stir it well, and
let it boil about half an hour. If the
sugar is broken into small pieces, and
boiled with the fruit, it will answer
the purpose of clarifying, but it must be
well skimmed when it boils. Marmalade
should be made at the end of March,
or the beginning of April, as Seville
oranges are then in their best state.

1912. Apple Marmalade.-Peel
and core two pounds of sub-acid apples,
and put them in an enamelled sauce-
pan with one pint of sweet cider, or
half a pint of pure wine, and one
pound of crushed sugar.
Cook them
by a gentle heat three hours, or longer,
until the fruit is very soft, then squeeze
it first through a cullender and then
through a sieve.
If not sufficiently
sweet, add powdered sugar to suit your
taste, and put away in jars made air.
tight by a piece of wet bladder. It is
delicious when eaten with milk, and
still better with cream.



1913. Plum or Apricot Jam After taking away the stones from the apricots, and cutting out they may have, put them over a slow fire, in a clean stewpan, with half a pint of water; when scalded, rub them through a hair sieve; to every pound of pulp put one pound of sifted loaf sugar,

fire, and when it boils skim it well, and throw in the kernels of the apricots and half an ounce of bitter almonds, blanched; boil it a quarter of an hour fast, and stirring it all the time; remove it from the fire, fill it into pots, and cover them. Greengages may be done in the same way.

in the orange and scoop out the pulp; put it into a preserving-pan over a brisk remove carefully all the pips, of which there are innumerable small ones in the Seville orange, which will escape observation unless they are very minutely examined. Have a large basin near you with some cold water in it, to throw the pips and peels into a pint is sufficient for a dozen oranges. A great deal of glutinous matter adheres to 1914. Almond Flavour. (Esthem, which, when strained through a SENCE OF PEACH KERNELS QUINTsieve, should be boiled with the other ESSENCE OF NOYEAU.)-Dissolve one parts. till they are sufficiently tender to in one pint of spirit of wine. Use it When the peels have boiled ounce of essential oil of bitter almonds admit of a fork being stuck into them, as flavouring for cordials, and for per

strain them; some of which may be fuming pastry. In large quantities it

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