Title: The Housekeeper's Assistant...
Author: An Old Housekeeper
Publisher: Boston: J. Munroe, 1845.




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> THE
HOUSEKEEPER'S ASSISTANT




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 [Illustration: A decorative border is surrounding the text which is inside of a box in the middle of the page.]



LIBRARY


Michigan State Universtiy


Gift of


Mary R. Reynolds

[Editorial note: Handwritten Inscription]




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THE


HOUSEKEEPER'S ASSISTANT,


COMPOSED UPON


TEMPERANCE PRINCIPLES,


WITH


INSTRUCTIONS IN THE ART OF MAKING PLAIN AND FANCY
CAKES, PUDDINGS, PASTRY, CONFECTIONERY, ICE
CREAMS, JELLIES, BLANC MANGE,


ALSO FOR THE
COOKING OF ALL THE VARIOUS KINDS OF MEATS
AND VEGETABLES;
WITH A


VARIETY OF USEFUL INFORMATION AND RECEIPTS NEVER BEFORE PUBLISHED.


BY AN OLD HOUSEKEEPER.


[Allen, Ann]

[Editorial note: Handwritten Inscription]


BOSTON:
JAMES MUNROE AND COMPANY,
134 WASHINGTON STREET.
1845.


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Entered according to Act of Congress, in the year 1845,
By ANN H. ALLEN,
In the Clerk's Office of the District Court of the District of Massachusetts.


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> DEDICATION.


THE authoress dedicates this little work to Temperance. I have been anxiously waiting to see, in the numerous publications on temperance, some allusion made to the use of liquors in the preparation of viands, but thus far I have not met with even a remark on the subject; this consideration first induced me to get up this little volume.


The remark of the Chief Magistrate of this Commonwealth, at the last simultaneous temperance gathering in this city, viz.: that "temperance was the handmaid of religion," was not only beautiful but true, and spake well for the head and the heart of the person who uttered it.


It was my good fortune, in early life, to meet with the views of Dr. Benjamin Rush, of Philadelphia, on the use of intoxicating liquors, which so convinced my judgement, that I have not used them in any case, as a beverage or in cookery; or in partaking of the viands prepared by others; preferring the most plain fare to the sumptuous, flavored with that which "caused my brother to offend."


It is an acknowledged fact, that it is not the taste of the liquor, but the effect produced, that enchains the unfortunate inebriate. With this truth before us, is it possible that any of my fair countrywomen will administer this deadly poison in any article of cookery? The effect must be the same whether eaten or drank, and having it around is a great temptation to domestics. Let us, as a temperance people, be consistent, and "neither touch, taste, nor handle," except as a medicine, where no other thing will supply its place. Alcohol should be nearly confined to the laboratory of the druggist. As woman was designed, in the creation, to be "a helpmeet for man," she can enlarge the sphere of her usefulness by her kindly influence in this matter. Next to religion, nothing can add more to the sum of human happiness than temperance.


ANN H. ALLEN


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"AND EVERY MAN THAT STRIVETH FOR THE MASTERY IS TEMPER-
ATE IN ALL THINGS."--I COR. 9th CHAP. 25th VERSE.


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> INTRODUCTION.


THE author and compiler of this little work, was in her youth deprived by death of the fostering hand of a kind mother; and having suffered from the privation, would be happy to render this useful to that class of her readers, as she wishes to be the Orphan's Friend.


In the present mode of education, there is little time, for even a judicious mother to teach her daughters the rudiments of housekeeping. This is offered as an assistant. Having myself been a practical housekeeper for more than thirty years, and tested most of the following recipes, many of which have never appeared in print before, I have taken pains to place the quantities and ingredients first, in most cases, that the Assistant may be more easily comprehended. But, in all cases, the INSTRUCTIONS must be followed, to ensure complete success. With method, and a right disposition of time, almost any thing can be accomplished.


"A place for every thing, and every thing in its place," should be the motto of the mistress of the house, as well as the maid. Yet there are reciprocal duties between the heads of a well regulated household. As a general rule, "good husbands make good wives." It requires both to move in their own orbit, to form that complete whole, which is so beautiful in a well ordered family. If a lady has never been accustomed, whilst single, to think of family management, let her not suppose that she cannot acquire this happy qualification. I know from experience, that patience, and perseverance, will accomplish much that appears to be impossible.


It is proper that a lady should assist her husband, in contributing to the wants and comforts of their family and friends; at her table, when she takes the head and does the honors from


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choice, it reflects sweetly in her diadem of graces; and she enhances her own happiness by conforming to the station in which she is placed by an all-wise Providence.


The devoted wife wishes, above all things, to please her husband. And the most devoted husband is better pleased with having good bread and butter, and all other things good of their kind upon his table, than with the most learned dissertation in Latin, or French, or the most splendid performances upon the piano forte.


The housekeeper should remember that the welfare and good management of the household depends upon the eye of the superior; and therefore there is nothing too trifling for her notice, that comfort and economy may be promoted in all things under her control. She should be informed of the qualities of articles in common use, and prices, and of the best times of purchasing, and places, etc. Domestic bread is more healthy, and much less expensive than bakers'; it should therefore be used in a family. Every article should be kept in that place best suited to preserve it in fine order, and prevent waste.


VEGETABLES will keep best on a stone floor, or in sand, or earth, with a good air.


MEATS, in a cold, dry place; also dried beef, or hams, salt, and candles.


SUGAR, white and brown, in a dry pantry. Vermicelli, tapioca, and saloops and all seeds used in cookery, in large-mouthed bottles, with covers or small specie jars, and sweetmeats or conserves should also be kept in a cool place.


CHEESE should be kept in a box that will just fit, and in a dark closet; it should be turned and rubbed with butter once a week, and the box should be rubbed also.


EGGS can be purchased cheap in the spring; pack them away in salt on the pointed end, and place in a cool cellar, and they will remain good through the summer.


STORE ONIONS should be braided with straw, or the branches of the weeping willow, when taken from the ground in the fall, and hung up in a cold, dry room. But they should not be suffered to freeze.


WINTER PEARS should be tied by their stems and hung up.




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CELERY should be taken from the ground before the frost sets in, and packed away in dry sand, without stones, and set in a cellar.


CABBAGES. Leave until the heavy frost sets in; have those wanted for winter use pulled up, leaving all the soil around them, and set them in a trench in the vegetable cellar. Cut the heads off as wanted; the stumps, set out in the spring, grow good greens.


To save lemons and oranges, and dry, peel some of the lemons and oranges used for juice, dry the peels; for grating, the juice should be squeezed out after they are cut in two, then dried; but the skins peeled off answer well for boiling in liquid.


In cookery, if the whites of eggs are used, make a custard, to use the yolk; but if to stand over night, beat them up, with a little water, and they will not injure.


MILK in very hot weather, set upon the stove, or range, until it scalds in the pan, will remain sweet much longer, and increase the quantity of cream for butter. Cream already skimmed may be preserved sweet, for twenty-four hours. Scald it, then add as much double refined sugar as will make it pretty sweet, then set in a cool place. Syrup of cream may be prepared in the same way; putting one pound and a quarter of sugar to a pint of fresh cream, set it away in a cool place for three hours; have ready nice two-ounce phials, and, after filling, cork close, and tie down with leather. Thus prepared, it will remain good for two weeks. This is excellent for a voyage to sea.


SCALDING FRUITS, PICKLES, CATSUP, ETC.--If in bottles, immerse in warm water in a kettle in a range or stove, and let it boil until the article boils; if in large jars, set on a hot hearth until it boils, then skim. But after pickles are scalded, the vinegar must be revived with either spirit, or sweet; molasses, sugar, or a little whiskey. Care must be taken that no scum is suffered to collect on pickles, as it is an evidence of its wanting something to strengthen it; it will spoil soon if not scalded and fed. The utensils used in a dairy should be kept nice, and vessels that have contained sour milk should first be washed in cold water, then well in hot, and thoroughly scalded, and set in a hot sun.




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BRASS KETTLES should be well cleaned and bright, before using, as the verdigris is an active poison.


If coffee, chocolate, or gruel, is suffered to boil over, the strength is lost.


Hard water spoils the color of vegetables; a pinch of saleratus or salts of wormwood will restore.


MEATS.--If the weather will permit, most kinds of meat are finer for hanging a few days, or keep in a refrigerator a few days; mutton in particular, and salting and peppering the broad end of the leg; if damp appears, wipe with a dry cloth. Boiling in sea water, if convenient, is an improvement.


GAME is often brought in, when the cook supposed they would keep a day; but they have been preserved three days, by the following method. If birds (woodcocks and snipes excepted), dress nicely, then draw; be careful to break nothing. Hang in a dark, cool place. When to be used, wash nicely, and rub well with pepper before stuffing, and salt.


Another way.--After dressing, have a stew-pan of boiling water ready, and after washing in many waters, plunge into the boiling water, one at a time. Let each remain five minutes, moving, that the water may go through well. When all are done, tie them by the heads, and hang them up in a cold place; when drained, pepper the inside and necks; mint or parsley may also be put inside. When roasted, wash, to take off the pepper. The most delicate birds, even grouse, may be kept in this way, if not putrid. Poultry that has hung long, should be nicely washed in vinegar and water, to prevent a musty taste being communicated to the dressing. Always rub well with salt and pepper before stuffing any thing.


FRESH WATER FISH has often a muddy taste; to take off which, if small, rub with salt after dressing and properly washing; wash again before cooking. If large, soak in salt and water.


TO MAKE HOP YEAST.--Peel and slice potatoes, sufficient to fill a stew-pan of three pints, then cover with water, put on the lid, and boil; throw a large handful of hops into a kettle with three half pints of water; boil, until they begin to sink, then strain the water into some sifted flour, a sufficient quantity to


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thicken the hop water, stir it up, and let it cool. When the potatoes are done, pour the water off and beat them fine with a rolling-pin, then strain with cold water through a hair or wire sieve. When the hops are sufficiently cool, mix them and the potatoes together, and half a pint of good hop yeast, and a trifle of flour, set to rise; when light, bottle; and keep in a cool place.


TO MAKE DOMESTIC BREAD.--At night, sift the quantity of flour you wish into a bowl, and take equal quantities of milk and water: if you have milk, (water will do) the warmth must be regulated by the weather; if very cold, stir into the centre of your flour the wetting quite warm, form a batter, and put in half a pint of yeast; cover over, and let stand till morning, then mix the hardness desired, and put into tins; and when light, bake in a good heat one hour. This, if the yeast is good, will be delightful bread; and the goodness of the yeast entirely depends upon the quality of yeast it was set with.


POTATOE BREAD is made in the same way, having potatoes prepared as for the yeast for the mixing, and use some salt for potatoe bread.


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> CAKES.

> Observations on Making and Baking Cakes, to ensure success.


Currants should be nicely washed, dried in a cloth, and set before the fire. If damp, they make cakes and puddings heavy. Before they are added, a dust of dry flour should be thrown among them, and a shake given to them, which makes the cakes lighter.


Flour should be nicely sifted and dried before the fire. Eggs should be very long beaten; whites and yolks apart, and always strained. Volatile salts is preferred to saleratus, when convenient. Sugar should be rubbed to a powder on a clean board, and then sifted through a very fine hair, or lawn sieve. Lemon rinds should be grated off the lemons, or pared very thin, and with a little sugar beaten in a marble mortar to a paste, and then mixed with rose-water or cream, so it will divide easily among the other ingredients.


After all the articles are incorporated in a pan, they should be long and thoroughly beaten, as the lightness can be greatly increased by proper management.


Whether black or white plum cakes, they require less butter and eggs for having yeast, and eat equally well.


The heat of the oven is of great importance, especially for large cakes. If not pretty quick, the batter will not rise. Should you fear its scorching, put plenty of paper over, to prevent its burning. If the fire has not been lighted a sufficient time to have a body of heat, the cake will be heavy.


To know when it is soaked, take a broad-bladed knife, that is very bright, and plunge into the very centre; draw out instantly, and if the least stickiness adheres, put the cake immediately in, and shut the oven. Or a sprig of broom corn will do for a small cake. If the heat was sufficient to raise, but not to soak, I have with great success had a fresh fuel quickly put in, and kept the cakes warm till the oven was fit to finish the soaking, and they turned out extremely well.




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WEDDING CAKE.



3 lbs. of butter,


3 lbs. of sugar,


4 lbs. of currants,


2 doz. of eggs,


1/2 lb. of citron,


1/2 pint of rose-water,


1 oz. of mace,


3 nutmegs,


4 lbs. of flour.
Beat the whites to a froth, the yellows and sugar well beaten together, then beat the butter and rose-water to cream, then add the sugar, and yellows, and whites (if wanted dark, put in some molasses), mix all the ingredients well together, then bake two hours and a half or three hours in a brick oven.


TO MAKE A RICH PLUM CAKE.



1 lb. of fresh butter,


1 lb. of sugar,


1 1/2 lbs. of flour,


2 lbs. of currants,


1 lb. of sweetmeats, or citron,


2 oz. of sweet almonds,


10 eggs,


1 glass of rose-water,


1/4 oz. of cinnamon,


1/4 oz. of allspice.
Melt the butter to a cream, put in the rose-water, sugar, and yolks, beat well; the whites by this time must be beaten into a strong snow; if the paste stands to chill the butter, the cake will be heavy; then add the dry ingredients, which must be well incorporated. Bake in a tin hoop in an oven for three hours, and put twelve sheets of paper under it to keep it from burning.



Icing-simple. --Beat the whites of eggs to an entire froth; to each egg add five teaspoons of sifted sugar, gradually; a little lemon juice adds to the flavor, and makes it extremely white. It must be beaten a great while, and put on hot; before putting on, dust some flour over, and rub off.


A FINE FRUIT CAKE.



2 1/2 lbs. of butter,


20 eggs,


1/2 pint rose-water,


2 1/2 lbs. flour,


1 1/2 lbs. of sugar,


1 lb. of raisins,


3 lbs. of currants,


3/4 lb. of citron,


4 oz. of almonds blanched.



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Wash the butter in water, then beat to a cream in the rose-water; beat the eggs separately, putting the yolks with the sugar and beat them well; spice to taste. Beat the whites to snow, let all be kept warm by the fire, (and all the ingredients prepared as directed) mix the dry materials, beat all thoroughly; it can hardly be done too much. Then have the raisins stoned and chopped as fine as possible, mix them carefully, so there shall be no lumps. Beat all together a full hour. Have a hoop well buttered, double a white buttered paper, and put in the pan round the edge; allow space for rising. Bake in a quick oven. It will require three hours.


PLUM CAKE.



1 lb. of sugar, dry, and sifted,


3 lbs. of nicely prepared currants,


1/2 lb. of stoned and chopped raisins,


1/2 lb. of blanched almonds, beaten with orange-flower water.


2 lbs. of butter in a quart of cream,


12 eggs,


1/2 pint of fresh yeast,


1 nutmeg,


1 lemon rind, mace, cloves,


1 table spoonful Jamaica pepper.
Mix the flour and sugar well together; melt the butter in the cream then, and the other materials, having the eggs well beaten separately, and strained, beat all together a full hour; then butter the hoop or pan, and bake it. As you put the butter into the pan, throw in plenty of citron, lemon and orange candy. Bake in a quick oven, cover with paper if too warm.


When done, pour the icing over, and return it to the oven for fifteen minutes; but if the oven be warm, keep it near the mouth, and the door open, lest the color be spoiled.


SAFFRON CAKES.



1 quartern of fine flour,


1 1/2 lbs. of butter,


5 eggs,


3 oz. of carraway seeds,


1 lb. of sugar,


1/4 of an oz. of fine cloves,


1/4 of an oz. of cinnamon and mace,


1 glass of rose-water, and saffron,


3 half pints of yeast,


1 quart of milk.
Boil the milk and butter, skim off the butter, and mix with the flour and a little milk, stir the yeast into the rest, and strain it;


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mix it with the flour, put in the eggs and spice, rose-water, tincture of saffron, sugar, and eggs. Beat all up well, and bake in a hoop or pan well buttered. Bake in a quick oven, and an hour and a half.


LEMON CAKES.



1 lb. of sugar,


14 eggs,


1 glass of rose-water,


1/4 of a lb. of flour,


4 lemons.
Put the sugar in a pan with a round bottom, separate the whites from the yolks, add the yellows with rose-water to the sugar, beat very well, then add the raspings of the lemons, and then the juice; the whites must be whisked to a foam, then sift in the flour, (after all are well beaten together) and knead it with the paste until light, form the biscuits and bake them in small oval tins with six sheets of paper under them, in moderate heat. Butter the tins well or it will prove difficult to take out the biscuits, which will be exceeding nice if well made. Ice them previous to baking, but very lightly and even.


CYMBALS.



1/2 lb. of sugar,


1 glass rose-water,


1/2 lb. of butter,


2 lbs. of flour,


6 eggs.
Sift and dry the flour, beat the rose-water and butter together, add the yolks beat well, then the whites well whisked, and then the flour.


PLUM CAKE.



1 lb. of currants,


1 drachm of nutmeg,


1 ditto of mace,


1 lb. of sugar,


1 drachm of cinnamon,


1 lb. of citron, a little salt,


1 oz. of orange peel candied,


2 oz. of almonds bleached,


21 eggs,


1 lb. of stoned raisins,


3 half pints of cream,


1 quart of new ale yeast,


6 lbs. of flour,


1/2 lb. of butter,


2 gills of rose-water.



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The flour must be well dried, the eggs beaten separately, beat the rose-water and butter to a cream, add the sugar, then the cream and other ingredients, mix well, bake immediately.


PLAIN CAKE.



3 lbs. of sugar,


1 quart of yeast,


3 lbs. of butter,


1 quart of milk,


9 eggs,


2 gills of rose-water,


1/2 oz. of mace,


1/2 oz. of nutmeg,


9 lbs. of flour.
The flour nicely dried, the eggs well beaten separately--proceed as above.


ANOTHER.



3/4 lb. of sugar,


1 lb. of butter,


6 eggs,


1 teaspoonful essence of lemon.
Worked into 1 pound of flour.


SOFT CAKES IN LITTLE PANS.



1 1/2 lbs. of sugar,

1/2 lb. of butter,

1/2 pint of rose-water,

18 eggs,

1 nutmeg,

2 lbs. of flour.
Nicely dried, beat the eggs separately, beat the rose-water and butter together.


A RICH CAKE.



2 lbs. of butter,


15 eggs,


1 pint of cream,


1 pint of fresh yeast,


2 1/2 lbs. of raisins,


1/2 pint of rose-water,


2 1/2 lbs. of loaf sugar,


1 oz. of cinnamon,


5 lbs. of flour.
Rub the butter into the flour, mix the cream, yolks of the eggs and yeast together, let it be well covered, and placed by to rise over night. Also stone and soak the raisins over night, then add the other ingredients, and bake as loaf cake No. 1.


COOKIES.



1 lb. of sugar,


1 table spoonful of saleratus,


1/4 of a lb. of butter,


2 table spoonfuls of coriander seed,


2 1/2 lbs. of flour.



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Boil the sugar slowly in half a pint of water; scum well and cool, dissolve the saleratus in warm buttermilk (or cream), then add the other materials, make rolls half an inch thick, and cut to the shape you please; bake fifteen minutes in a slack oven--good three weeks.


ANOTHER.



1 lb. of butter,


1/2 lb. of sugar,


1 teacup of coriander seed,


3 teaspoonfuls of saleratus,


3 lbs. of flour.
Dissolve the saleratus in a teacup of buttermilk warmed, (stirring whilst warming) or cream, dry the flour, sprinkle the seed in, and beat the sugar and butter together before, then add all together and roll three quarters of an inch thick, and cut the shape desired. Bake slowly from fifteen to twenty minutes. Though hard at first, if put into an earthen jar and set in the cellar, they will soon become softer and better.


CARAWAY CAKES.



1 lb. of flour,


3/4 of a lb. of sugar,


1/2 lb. of butter,


1 glass of rose-water,


4 eggs,


1/2 cup of caraway seed.
Rub the ingredients well together, and beat them up perfectly; then with a spoon drop them on buttered tins, bake brown in rather a slow oven twenty minutes.


SPONGE CAKE.



1 gill of rose-water,


The weight of six eggs in sugar.


The weight of four eggs in flour.
The whites and yolks should be beaten separately and thoroughly; then put the eggs and sugar together, beat well, have the flour warm, and the oven a proper warmth, ready to put in the moment it will answer. Mix well, pour into a well buttered tin, bake twenty minutes in a moderately quick oven.


DOUGH NUTS.



1 pint of flour,


1/2 a pint of sugar,


3 eggs,


1 oz. of butter,


1 cup of buttermilk,


1 large teaspoon of saleratus.



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Beat the eggs and sugar well together, warm the buttermilk, stir while warming, to prevent a separation, rub down fine the saleratus, and stir into the buttermilk; mix whilst in a foam. If lard is used, use salt.


RAISED DOUGH NUTS.



1 cup of lard,


1/2 pint of milk,


1/4 lb. of sugar,


1/2 pint of yeast,


1 spoon of cinnamon,


1 spoon of ginger.
Put as much water as milk and the lard to warm; sift a quantity of flour into a wooden bowl and warm also. Make a place in the centre, and pour the warm milk with salt in; stir into a batter, and if not too warm, add the yeast and let it rise; when light, roll the sugar fine, and mix all together. Set to rise again, and when very light, roll out, cut in any form, and fry. The fat must be so warm that the cakes will soon rise.


CRULLERS.



4 eggs,


2 cups of sugar,


1 cup of cream, or buttermilk,


1 teaspoon of saleratus,


1 cup of butter,


1 table spoon of cinnamon.
Warm the cream and butter together, roll the sugar fine on a moulding-board; sift the flour, have it warming, then beat the eggs fine and well, rub the saleratus fine, and mix with the milk. Mix all together as quick as possible, taste to see if sufficiently salt. Roll thin, cut with a zigging iron into squares, and cut them again several times. Have the fat hot, and taking them up on the fingers, draw through each other, and drop in different shapes also.


SHREWSBURY CAKE, NO. 1.



1 lb. of butter,


3/4 of a lb. of sugar,


4 eggs, mace,


1 lb. of flour.
Beat the butter, sugar, and eggs, until light, with the hand; then add the flour, roll into small cakes, bake in a light oven.






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ANOTHER--NO. 2.



1 lb. of sugar,


1 nutmeg grated,


1 spoonful of ground cinnamon.


3 eggs,


1 glass of rose-water,


3 lbs. of flour.
Sift the sugar and spices into the flour, then add the eggs well beaten with the rose-water and butter melted, sufficient to make it a good thickness to roll out.


ANOTHER--NO. 3.



1 lb. of sugar,


1/2 lb. of butter,


4 eggs,


2 spoonfuls of rose-water,


4 spoonfuls of cream,


2 lbs. of flour.
Take one pound and three quarters of the flour and mix with the sugar, then beat the rose-water, butter, eggs, and cream together well, then mix with the flour into a paste; roll them into thin cakes and bake them in a quick oven.


SAVOY BISCUIT.



12 eggs,


Weight of 12 eggs in sugar,


Weight of 7 eggs in flour,


1 lemon.
Beat the whites and yellows separately; grate the rind of the lemon, and add the yellows to the sifted sugar, and the juice of the lemon or peach water; after being in the oven a few minutes, grate sugar over.


MOLASSES GINGERBREAD.



1 quart of treacle,


1/2 lb. of butter,


2 table spoonfuls of saleratus,


1 cup of buttermilk (or alum water,)


1 table spoonful of ground cinnamon.
Have your molasses in a suitable pan, work your butter in even and smooth, have ready a quantity of nicely sifted flour dried and warm; have the buttermilk or alum water warm, dissolve the saleratus in the buttermilk, whisk it well with the molasses and other ingredients, then add flour sufficient to roll it out. The more it is mixed the whiter and lighter it will be; bake brisk fifteen


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minutes, but do not scorch. After taking out, wash with the whites of eggs and loaf sugar beaten together.


GINGERBREAD, NO. 1.



1 lb. of sugar,


1 lb. of butter,


2 oz. of ginger,


4 eggs,


1 grated nutmeg,


2 table spoonfuls of saleratus,


1 cup of sour cream,


3 lbs. of flour.
Roll and sift your sugar, warm the cream, stirring it whilst warming; have the flour sifted and dry, beat the eggs and sugar well together, then put them with the dry ingredients into your flour; add the saleratus to the cream, stirring it the whilst, then mix all together as soon as possible. Knead stiff, shape to your fancy, bake fifteen minutes.


SOFT GINGERBREAD.



3 lbs. of sugar,


2 lbs. of butter,


20 eggs,


4 oz. of ginger,


4 lbs. of flour,


4 spoonfuls rose-water.
Prepare, mix, and bake, as directed in No. 1.


HONEY CAKE.



1 lb. of sugar,


1 lb. of butter,


1/4 lb. of ginger,


1 table spoonful of saleratus,


4 lbs. of honey,


7 lbs. of flour.
Rub the butter into the sugar, then mix in all of the other ingredients well; roll to one inch in thickness, cut with a wine-glass, bake in a slow oven; it is fit for use in two weeks, and will keep one year.


GINGER CRACKERS.



1 lb. of sugar,


3/4 lb. of butter,


1 cup of molasses,


1 cup of the best ginger,


1 table spoonful of saleratus,


1/2 cup of buttermilk.
Warm the flour after sifting, and have the buttermilk warming, which, after stirring, then put the molasses, butter and sugar into


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a pan, mix well together, then dissolve the saleratus in the milk, stirring it in; mix quick with the wet materials, then add the ginger and flour sufficient to roll nicely quite thin; cut with a wine-glass, bake from ten to fifteen minutes.


CROSS BUNS.



2 1/2 lbs. of flour,


1/2 lb. of sifted sugar,


1/2 lb. of butter,


1/2 pint of milk,


1 cup yeast.
Warm the milk and butter together, have the flour sifted and warm by the fire; then put coriander seeds, cinnamon, and mace, all in powder, a table spoonful of each with some salt, then add the milk and butter, and then the yeast; mix in a paste, and set to rise before the fire; when light, mix, make in buns, put them on tins, cover with flannel and set them to rise for one quarter of an hour, then brush them with very hot milk, and bake a nice brown in a moderate oven.


SOFT JUMBLES.



7 eggs,


5 cups of sugar,


2 teacups of butter,


1 cup of milk,


1 nutmeg, or use essence of lemon.


1 teaspoonful of saleratus.
Roll and sift the sugar, beat the eggs, butter and sugar, well together; have the milk warm, into which stir the saleratus; make it sufficiently hard with flour.


CREAM CAKE.



5 eggs,


3 cups of sugar,


1 cup of butter,


1 cup of cream,


5 cups of flour,


1 teaspoonful of saleratus.
Warm the butter, and beat the sugar and eggs together; warm the cream and stir in the saleratus, then mix all of the other ingredients together; bake in a quick oven, steady heat.






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CUP CAKE.



1 cup of butter,


2 cups of sugar,


3 cups of flour,


4 eggs,


1 cup of cream,


1 teaspoonful of saleratus.
Season with nutmeg, essence of lemon, or cinnamon, to your own taste, and mix the ingredients together as above. Rose-water is always an improvement to cake; but when more liquid is added, it will be necessary to add more flour.

> SWEET DISHES.


LEMON CUSTARDS.



The yolks of eight eggs,


2 lemons,


1 glass of rose-water,


1/2 glass of orange-water.
Beat the yellows until they are white as milk; then put them to a pint of boiling water, grate in the rinds of the lemons, and sweeten the juice to your taste. Stir it on a hot stove until thick enough, then add the other ingredients, and give the whole one scald, and put in cups, to be eaten cold.


LENT POTATOES.



4 oz. of almonds, and a few bitter,


4 eggs,


3 Savoy biscuit,


1 glass of orange-flower water,


1/2 lb. of lard,


1/2 lb. of butter.
Blanch the almonds with the orange-flower water, then add the butter and the eggs well beaten and strained, a little rose-water, and sweeten to taste. Beat all quite smooth, and grate the biscuit. Make balls with a little flour, the size of a chesnut; have the lard boiling, and throw them in; boil them a fine yellow brown, drain, and serve with sweet sauce in a boat.


CURDS AND CREAM.



4 quarts of new milk,


1 quart of buttermilk.



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The new milk must be warmed, then strain the buttermilk into it; stir it even, then cover with a cloth until the curd be of a firmness to cut three or four times across with a saucer, as the whey leaves it; put it into a shape and fill up, until it is solid enough to take the form. Serve with sweetened cream, plain or spiced, to taste.


DEVONSHIRE JUNKET.

Put warm milk into a bowl, turn it with runnet; then put some scalded cream, sugar, and cinnamon, on the top, without breaking the curd.


FROTHS FOR CUSTARDS, CREAMS, OR TRIFLES.



1/2 lb. of sweetened pulp of damson plums,


4 whites of eggs.
Beat the eggs to a snow, then add the fruit and beat until it stands as high as desired, then with a spoon put it on the custard in the form preferred. It should be rough, to imitate a rock. They both look, and eat well.


EVERLASTING, OR SOLID SYLLABUBS



1 quart of thick cream,


1 lb. of refined sugar,


3 lemons,


1 pint of rose-water.
Mix the cream, and sugar, and rose-water, in a deep pan, grate in the rinds of the lemons, and squeeze in the juice; whisk one way half an hour, then put it into glasses. It will keep good in a cool place, ten days.


YELLOW LEMON CREAM, WITHOUT CREAM.



4 lemons,


7 oz. of fine pounded sugar,


The yolks of nine eggs.
Rub the lemons well with the sugar, then squeeze the juice upon the sugar all that readily come out; throw the remainder into a marble mortar, beat well; after whisking the yolks well, throw in the lemons, then strain it through a flannel into a silver,


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or very nice block-tin sauce-pan; set it over the fire and stir it one way until pretty thick, and scalding hot, but not boiling, or it will curdle. Pour into jelly glasses, when a little cool.


WHITE LEMON CREAM

Is made as the above, by using the whites of the eggs, and whisking them to a snow white.


LEMON CREAM.



1 pint of thick cream,


4 oz. of fine Lisbon sugar,


The yolks of two eggs,


1 lemon.
Beat the yellows well, and put to the cream and sugar; squeeze the juice of the lemon into a dish, and throw the peel into the cream, boil it up, then stir until almost cold; then pour it upon the lemon, and stir until quite cold.


CALF'S FEET JELLY.



3 calf's feet,


1 Seville orange,


12 lemons,


1 oz. of coriander seed,


1/4 of an oz. of allspice,


1 stick of cinnamon,


6 cloves.
Boil the feet in four quarts of water, until half wasted; then take the jelly from the fat and sediment, take the juice of the Seville orange, grate three lemon rinds in the pulp of the twelve, beat the whites of twelve eggs with a little sugar, and one glass of rose-water, then mix all together cold; then boil fifteen minutes without stirring, then clear it through a flannel bag. While running take a little jelly, mix a teacupful of water, in which a bit of beet root (blood beet) has been boiled, and run it through the bag when all the rest is run out; let it cool on a plate, and garnish the other with it.


ORANGE JELLY.



2 Seville oranges,


2 China oranges,


2 lemons,


2 oz. isinglass,


4 oz. of sugar.



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Grate the rinds of the oranges and lemons, which, with their pulp and sugar, put into a well tinned sauce-pan with 1 gill of water; boil until it almost candies. Have ready one quart of isinglass, put to the syrup and boil up once; strain off the jelly, (and as above) after settled, mould.


LEMON HONEYCOMB.

Sweeten the juice of a lemon to your taste, and put it in the dish that you serve in. Mix the white of an egg that has been well beaten, with a pint of rich cream and a little sugar. Whisk it, and as the froth rises, put it on the lemon juice. Prepare it the day before using.


ELEGANT BAKED APPLES.



12 golden pippins,


1 lb. of double refined sugar,


1 lemon,


1 pint of water.
Peel enough of fine apples--if not pippins, greenings, or any other rich apple, to cover a large pudding-dish; (but mind and drop in a pan of water every apple as fast as you peel them, to prevent their turning dark), leaving on the stem, dissolve the sugar with the water, cut the lemon in nice thin slices, lengthwise, and drop into the sugar; have a cover of any kind of dough ready, and after putting in the apples, pour over the sugar and lemon; cover with the crust, and bake until a fork will penetrate, then set them by to cool.


BATH CAKES.



1 lb. of flour,


1/2 lb. of butter,


4 oz. of sugar,


1 oz. of caraway seeds,


1 cup of fresh yeast.
Have the flour sifted and dry; warm the butter, and whip with the eggs, which, with the yeast, put in the centre of your flour to sponge, when light, add the sugar and caraways, and mix; roll the paste out into little cakes. Bake them on tins.






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PORTUGAL CAKES.



1 lb. of loaf sugar,


1 lb. of butter,


10 eggs,


1/2 lb. of currants,


1 gill of rose-water.
Put the sugar into the flour, rub in the butter until it is thick, like grated bread, then put in the rose-water and eggs, whisk them well, then add the currants; butter the tin pans, fill them half full, and bake them. If made without currants, they keep a year.


SAVOY CAKE.



1 lb. of sugar,


10 eggs,


The rind of a lemon,


3/4 lb. of flour.
Have loaf sugar nicely sifted, to which put the yellows of the eggs; put the whites into a spare pan (if in summer), set the pan on ice or in cold water, which will cause the eggs to be beat finer, then beat the yolks and sugar with a wooden spoon for twenty minutes, then grate in the rind of a lemon; beat up the whites with a whisk, until they become quite stiff, and white as snow. Stir them into the butter by degrees, then add the flour, having it well dried, put into a well-buttered mould; bake in a slack oven.


BENTON TEA CAKES.



1 cup of butter,


1 cup of buttermilk,


1 spoonful saleratus.
Mix and roll as thin as possible, and bake on a bake-stone over the fire, or on a hot hearth.


QUEEN'S CAKE--NO. 1.



1 lb. of sugar,


1/2 lb. of butter,


10 eggs,


2 gills of rose-water,


Spice to your taste,


1 1/4 lbs. of flour.
Whisk the butter and rose-water to a cream; add the sugar and the yellows of the eggs beat well, then the whites, having been whisked to a foam, add, and the flour; bake in pans covered with buttered paper, in a quick oven, from 12 to 20 minutes.






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ANOTHER--NO. 2.



1 lb. of flour,


1 lb. of sugar,


8 oz. of butter,


1 lb. of raisins,


4 eggs,


1 gill of