THE
HOUSEKEEPER'S ASSISTANT
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
Handwritten Inscription
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]
Handwritten Inscription
BOSTON:
JAMES MUNROE AND COMPANY,
134 WASHINGTON STREET.
1845.
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.
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
"AND EVERY MAN THAT STRIVETH FOR THE MASTERY IS TEMPER-
ATE IN ALL THINGS."--I COR. 9th CHAP. 25th VERSE.
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
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.
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.
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
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.
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.
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.
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;
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.
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.
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.
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.
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
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
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.
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.
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,
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.
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.
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.
ANOTHER--NO. 2.
- 1 lb. of flour,
- 1 lb. of sugar,
- 8 oz. of butter,
- 1 lb. of raisins,
- 4 eggs,
- 1 gill of cream,
- 1 gill of rose-water,
- 1 nutmeg.
The raisins must be stoned and soaked in the cream over night. Beat the butter, eggs, and rose-water, to a cream, then add the other materials.
ANOTHER--NO. 3.
- 1 lb. of sugar,
- 1 lb. of flour,
- 8 eggs,
- 1/2 lb. of currants,
- 1/2 of a nutmeg,
- Same quantity of cinnamon and mace,
- 1 glass orange-water.
Take the sugar nicely sifted, and add the yellows of your eggs, beat well the whites 20 minutes, work the butter and orange-water to a cream, mix with the sugar, then work all well, adding the flour by degrees; sift a little sugar over them, and bake them in tins.
WIGGS.
- 1/2 lb. of sugar,
- 1/2 lb. of butter,
- 1/2 lb. of flour,
- 1/2 pint of milk,
- 1 cup of yeast,
- 1 teaspoonful of caraway seeds.
Sift and dry your flour, warm your milk, and sponge with the yeast, nicely covered by the fire one hour, or until light, then warm the butter, and mix with the sugar. Make into cakes, or wiggs, with as little flour as possible. Bake in a quick oven.
SPONGE CAKE.
--One pound of sugar, half a pound of flour, eight eggs, one teaspoonful of essence of lemon or rose-water, and half a nutmeg, grated. Beat the yolks of the eggs, flour, and sugar together; then add the whites beaten to a high froth, when just ready for the oven. Butter some square tin pans and put in the cake mixture, rather more than an inch deep. Bake in a quick oven for twenty minutes. When cold, cut in squares.
SMALL SPONGE CAKES.
--Five eggs, half a pound of sugar, and a quarter of a pound of flour; mix as above directed. Butter small tins and bake quickly.
MARLBOROUGH CAKES.
--Eight eggs and a pound of powdered sugar; beat them well together, then by degrees mix into it twelve ounces of flour and two ounces of caraway seeds. Bake in a quick oven.
DIET BREAD.
--One pound of flour, one pound of sugar, and nine eggs; finish as directed for sponge cake.
NEW YEAR'S CAKE.
--Seven pounds of flour, two pounds and a half of sugar, two pounds of butter, half a pint of water, with a teaspoonful of volatile salts dissolved in it. Work the paste well, roll it thin, and cut it in small cakes, with a tin cutter; lay them on tin plates, and bake in a quick oven for fifteen minutes.
LAFAYETTE CAKES.
--Make a Savoy biscuit and bake it in a tin pan, with straight sides; when cold, cut it in thin slices (a quarter of an inch in thickness), spread each with jelly, or jam, and put it together again, three or four slices for each, or put them all together; ice the cake on the top and sides, and serve cut in quarters.
KRINGLES.
--Beat the yolks of eight eggs with the whites of two; add to them four ounces of butter just warmed, and with it work one pound of flour and four ounces of sugar, rolled fine, to a stiff paste, sprinkle flour over a cake-board, and roll them half an inch thick, then cut them in small cakes; and bake in a quick oven. Flavor with essence of lemon or nutmeg.
FRITTERS.
--Four eggs, a cup of cream or milk, a teaspoonful of volatile salts, or saleratus, a teaspoonful of salt; beat the eggs well, then add the other materials. Have ready some boiling lard, and drop in with a spoon. Serve with jelly, or maple molasses.
N.B. If lard has become rancid, cut a green apple in two, and fry before putting in the cakes, and it will restore it.
GINGER DROPS
--A GOOD STOMACHIC.--Beat two ounces of fresh candied orange in a mortar, with a little sugar, to a paste;
then mix one ounce of powder of white ginger, with one pound of loaf sugar. Wet the sugar with a little water, and boil all together to a candy, and drop it on paper the size of mint-drops.
PEPPERMINT DROPS.
--Pound and sift four ounces of double refined sugar, beat it with the whites of two eggs until smooth; then add sixty drops of oil of peppermint, beat it well, and drop on white paper, and dry at a distance from the fire.
LEMON DROPS.
--Grate three large lemons with a large piece of double refined sugar; then scrape the sugar into a plate, add half a teaspoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put them into a moderate oven, on a tin.
A BEAUTIFUL RED, TO STAIN JELLIES, ICES, OR CAKES.
--Boil fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half a pint of water, very slowly, half an hour. Add, in boiling, a bit of alum, the size of a pea. Or use boiled blood-beet, and slice up, after boiling with a trifle of boiling water poured over.
For white, use almonds, finely powdered, with a little water, or use cream. For yellow, yolks of eggs, or a bit of saffron, steeped in the water and strained. For green, pound spinage leaves, or beet leaves, express the juice, and boil in a teacup, in a sauce-pan of water, to take off the rawness.
TO MAKE A PYRAMID OF COCOA NUT DROPS, MACAROONS, OR KISSES.
--Boil some loaf sugar to candy height (see lemon candy), have a tin form, or make one of stiff paper; rub butter over the outside, to keep the candy from sticking, set it firmly on a plate or table, begin at the bottom by putting a row around, and sticking them together with the prepared sugar; then add another row, and so continue until the pyramid is finished. When the cement is cold, it may be taken from the form.
Kisses or cocoa nut drops, are more difficult to make in this form, than macaroons, the former being so much more heavy.
LEMON AND ORANGE SUGAR.
--Grate the yellow rind of oranges or lemons to an equal quantity of loaf sugar, powdered; dry it, and keep it for flavoring cakes, pies, &c.
TO CANDY FRUIT.
--Take it from the syrup, drain it dry, and roll it in finely powdered sugar, and set it on a sieve, in an oven, to dry.
TO CLARIFY SUGAR FOR CANDIES.
--To every pound of sugar, put a large cup of water, and put it in a brass or copper kettle, over a slow fire for half an hour; pour into it a small quantity of isinglass and gum Arabic dissolved together. This will cause all impurities to rise to the surface; skim as it rises. Flavor according to taste. All kinds of sugar for candy are boiled as above directed. When boiling loaf sugar, add a table spoonful of vinegar, to prevent its becoming too brittle whilst making.
You may make birds and such things in this way, of loaf sugar. By pulling loaf sugar after it is boiled to candy, you may make it as white as snow. Loaf sugar, when boiled, by pulling it very well, making it into small rolls, and twisting it a little, will make what is commonly termed little rock, or snow.
Sugar, when boiled to candy, may be twisted, pulled, rolled, and cut in whatever forms you choose.
LEMON CANDY, OR ROCK CANDY.
--To one pound of loaf sugar, put a large cup of water, and set it over a slow fire for half an hour. Clear it with a little warmed vinegar. Take off the scum as it rises.
Try when it is done enough, by dipping a spoon in it and raising it; if the threads thus formed snap like glass, it is done enough. Then pour it out into a tin pan that has been buttered; when nearly cold, mark it in narrow strips with a knife.
Before pouring it into the pans, chopped cocoa nut, almonds, or picked hickory nuts may be stirred into it. Brazil nuts, taken from the shells, cut in slices, and added to it, are very good.
COMMON LEMON CANDY.
--Take three pounds of coarse brown sugar, add to it three teacups full of water, and set it over a slow fire for half an hour; put to it a little gum Arabic, dissolved in hot water; this is to clear it. Continue to take off the scum as long as any rises. When perfectly clear, try it by dipping a pipe-stem first into it, and then into cold water, or by taking a spoonful of it into a saucer; if it is done, it will snap like glass. Flavor with essence of lemon, and cut it in sticks.
TWIST CANDY.
--To three pounds of loaf sugar put half a pint of water, set it over a slow fire for half an hour; then add to it a teaspoonful of gum Arabic dissolved, and a table spoonful of vinegar. When boiled to a candy, bright and clear, take it off. Flavor with vanilla, rose, lemon, or orange.
Rub the hands over with a bit of sweet butter, and pull it until it is white; then make it into rolls, and twist or braid it; then cut it in lengths.
COMMON TWIST.
--Boil three pounds of common sugar and one pint of water over a slow fire for half an hour, without skimming. When boiled enough, take it off, rub the hands with butter, take that which is a little cooled, and pull it as you would molasses candy, until it is white; then twist or braid it, and cut it in strips.
PEPPERMINT, ROSE, OR HOARHOUND CANDY.
--They may be made as lemon candy. Flavor with essence of rose, or peppermint, or finely powdered hoarhound.
Pour it out in a buttered paper, placed in a square tin pan.
MOLASSES CANDY.
--Put a pint of common molasses over a slow fire; let it boil, stir it to prevent its running over the top of the kettle. When boiled for some time, try it, by taking some in a saucer; when cold, if it is brittle and hard, it is done. Flavor with essence of lemon, and stir shelled pea-nuts (ground-nut), or almonds, into it, and pour it into a buttered basin, or square tin pan, to cool.
Or it may be made a light color by pulling it in your hands, after first having rubbed them over with sweet butter, to prevent the candy from sticking to them, during the process.
ORANGE SHERBET.
--Squeeze the juice from oranges, pour boiling water on the peel, and cover it closely; boil water and sugar to a syrup, skim it clear; when all are cold, mix the syrup juice, and peel infusion with as much water as may be necessary for a rich taste; strain it through a jelly-bag, and set the vessel containing it on ice.
Or make it in the same manner as lemonade, using one lemon to half a dozen oranges.
LEMON OR ORANGE WATER.
--Peel the outside rinds from oranges or lemons, pound it fine in a mortar, pour boiling water over, and cover close when cold; bottle for use, as a substitute for essence.
STRAWBERRY ICE CREAM.
--Take a pint of picked strawberries, rub them through a sieve, with a wooden spoon; add four ounces of powdered sugar, and a pint of cream.
COCOA NUT DROPS.
--Break a cocoa nut in pieces, and lay it in cold water, then cut off the dark rind, and grate the white meat on a coarse grater; put whites of four eggs with half a pound of white powdered sugar; beat it until very light and white, then add to it some essence of lemon and grated cocoa nut until as thick as you can stir it easily with a spoon; then lay it in heaps the size and shape of a large nutmeg on a sheet of paper; let them be placed at least, the distance of an inch apart; when all are done, lay the paper on a baking-tin, and set them in a quick oven. When they begin to look yellowish, they are done; let them remain on the paper until cold.
COCOA NUT MACAROONS.
--Make these in the same manner as almond macaroons, substituting grated cocoa nut for pounded almonds, and finish in the same manner as almond macaroons.
KISSES.
--Beat the whites of four small eggs to a high, firm froth; then stir into it half a pound of ground or finely powdered white sugar; flavor with essence of lemon or rose. Continue to beat until very light; this being done, lay the mixture in heaps on letter paper, in the size and shape of half an egg, and at least the distance of an inch apart. Then place the paper containing them on a piece of wood half an inch thick, and put them into a hot oven; watch them, and as soon as they begin to look yellowish, take them out; take the paper from the wood to a table, and let them cool three or four minutes. Then slip a thin-bladed knife under one very carefully, turn it into your left hand, then take another from the paper in the same manner, and join the two together by the sides that were next the paper; then lay the kiss thus made on a dish; so continue until all is used; handle them gently whilst making.
LOVE CAKES.
--To one pound of powdered sugar, and six well beaten eggs, put as much flour as will make a stiff paste; flavor with essence of lemon, roll it about half an inch thick, and with a tin cutter the size of the top of a wine-glass, cut it in small cakes, strew some flour and sugar over a baking-tin, and lay the cakes on it. Bake them in a quick oven for ten or twelve minutes; when cold, ice the tops with plain white frosting, and set them in a warm place to dry; finish by putting a bit of jelly, the size of a large nutmeg, in the centre of each. The edge may be finished with ornamental frosting.
ICING FOR CAKES.
--Beat the whites of two small eggs to a high froth; then add to them a quarter of a pound of white ground or powdered sugar; beat it well until it will lie in a heap; flavor with lemon or rose; this will frost the top of a common sized cake.
ORNAMENTAL FROSTING.
--For this purpose, have a small syringe, draw it full of the icing, and work it in any design you fancy.
Wheels, Grecian border, or flowers look well, or borders of heading.
FOR ICING OR FROSTING A CAKE.
--Make an icing as above, and more or less as may be required; heap what you suppose sufficient in the centre of the cake, then dip a broad-bladed knife in cold water, and spread the icing evenly over the whole surface.
If the sides are to be iced, turn over the basin in which it was baked, and set the cake on the bottom of it, then lay the icing over the sides with a broad-bladed knife, then take another knife, dip it in water, and smooth it over evenly; ice the top as above directed, and set it in a warm place to dry; after which, ornament as you may fancy. But they must be added before it dries.
SPOON BISCUIT.
--Beat the whites of two large eggs to a high froth, then add to it a quarter of a pound of finely ground, powdered sugar; beat it until it is light and white, then lay it in cakes on white paper; place the cakes rather more than an inch from each other.
Take a dessert spoonful of the mixture for each cake, put it on
the paper in a heap, and it will spread to the size of a dollar piece, and an inch apart; then lay the papers on baking-tins, and put them in a quick oven; close it for a few seconds; when the cakes are a delicate brown and raised up, they are done; then take them from the oven, and lay the paper containing them on a cold stone, or table, to become cold; when they are so, take them from the paper with a thin-bladed knife. Keep them in a dry, cool place, until wanted for use.
These, like kisses, cocoa nut drops, and macaroons, should be made the day before they are wanted.
TO CLARIFY ISINGLASS.--Break up an ounce of isinglass, pour on it a cup of boiling water, and set on a stove to dissolve; when dissolved, take off any scum that may rise, strain it through a coarse cloth; use for jellies, blanc mange, &c. Blanc mange, jellies, preparing ice creams, candy making, etc., should be done in a bright, clean brass kettle, (and stirred with a silver spoon), as tin, or any metal thinner than brass or copper, will heat through too quickly.
FLOUR MACAROONS.
--Work half a pound of finely powdered sugar with one small egg to a smooth paste, then add to it two heaping spoonfuls of wheat flour (or perhaps a trifle more may be necessary to make it so as to mould in your hands), flavor with essence of lemon, work the whole well together, then wet your hands, and roll the mixture in balls the size and shape of a nutmeg; lay them on a sheet of white paper as you do them; let them be placed at least an inch apart; when the paper is full, dip your finger in water, and smooth over the top of each one with it; this is to make them smooth and shining. Lay the papers on tins, and put them in a slow oven for three-quarters of an hour, (close it tight,) and they are done; when cold, take them from the paper carefully, with a thin-bladed knife. These are very nearly, if not quite, as good as almond macaroons; they are less rich, but appear equally well.
ALMOND MACAROONS.
--Throw scalding water on half a pound of almonds, take the skins off and throw them into cold water until all are done; then take them out, pound them, (adding a
table spoonful of essence of lemon) to a smooth paste. Add to them an equal weight of fine powdered white sugar and the white of two eggs; work the paste well together with the back of a spoon. Then dip your hands in water, and roll the preparation in balls the size and shape of a nutmeg, and lay them on a sheet of paper, the distance of at least an inch apart; when all are done, dip your hands in water, and pass them gently over the macaroons. This will make their surface smooth and shining. Put them in a cool oven and close it; in three quarters of an hour they are done. If this receipt is strictly followed, there can be no failure, and the macaroons will be found equal to any made by professed confectioners.
FILBERT MACAROONS.
--Take one pound of filberts, put a quarter of them into a preserving-pan (immediately after they are taken from the shell), over a moderate fire; stir them continually with a silver spoon, until they are colored, and the skins begin to peel off; then take them out, rub the skins off, and when quite cold, pound them to a paste with a little white of egg; proceed in the same manner with the remaining three quarters. When all are thus pounded, put the whole together with a pound of white sugar powdered, and the whites of four eggs; work them well together with the back of a spoon or pestle; when amalgamated, finish as above.
BLANC MANGE.
--Boil one quart of milk with a pint of cream, clarify an ounce and a half of isinglass, stir it into the milk, add fine white sugar to taste, one teaspoonful of salt, and flavor with essence of lemon, or orange-flower water. Let it boil up, stirring it well, then have ready your moulds dipped in cold water, and strain the blanc mange through a coarse white muslin into them; turn it out when perfectly cold.
Three ounces of almonds pounded to a paste, and stirred into the milk with the isinglass, is considered an improvement by some.
Blanc mange may be flavored with vanilla, by boiling a vanilla bean in the milk; when sufficiently flavored, take out the bean, rinse it in cold water, wipe it dry, and keep it to use again.
Or, by boiling sticks of cinnamon in the milk, it may have that flavor.
RIBBON BLANC MANGE.
--Put into a mould some white blanc mange, two inches deep; let it become perfectly cold, then, having colored some other blanc mange with cochineal, or carmine of a deep rose color, put the same depth of this, and when that is cold, more of the white and red alternately, until the mould is full.
Color red with carmine or the expressed juice of boiled beets; yellow with saffron, blue with indigo.
DUTCH BLANC MANGE.
--Put a pint of clear calfs foot jelly into a stew-pan; mix it with the yolks of six eggs, and set over the fire, and stir it till it begins to boil; sweeten and flavor according to fancy, then set it in a pan of cold water and stir the mixture until nearly cold, to prevent it curdling; when it begins to thicken, fill the moulds.
CHICKEN SALAD.
--Mince the white meat of a chicken fine, or pull it in bits. Chop the white parts of celery; prepare a salad dressing thus:
Rub the yolks of hard-boiled eggs smooth with a spoon, put to each yolk one teaspoonful of made mustard, half as much salt, a table spoonful of oil, and a wine-glass of strong vinegar; put the celery in a glass salad bowl, lay the chicken on that, then pour it over the dressing. Lettuce cut small in the place of celery, may be used. Cut the whites of the eggs in rings, to garnish the salad.
SANDWICHES.
--These are made of different articles, but always in the same manner. Cold biscuit sliced thin and buttered, and a very thin slice of boiled ham, tongue, or beef, between each two slices of biscuit, is best. Home-made bread cuts better for sandwiches than bakers' bread.
The meat in sandwiches is generally spread with mustard; the most delectable are those made with boiled smoked tongue.
OBSERVATIONS ON SWEETMEATS.
Sweetmeats, as has been observed, should be kept in a cool, dry place; they should be properly boiled, and then they will not be likely to ferment; but they should be well looked to the first two months, and if not likely to keep, set the jar in the oven after the bread comes out, or on a hot hearth.
As soon as preserved fruit is entirely cold, it should be covered with either a carmel cover (for which I shall give directions), or white paper, cut the exact size of the pot or jar, that the fruit may be covered; then dip the paper in a liquid, one part pepper-sauce, two parts (fourth proof) brandy. Then an entire white paper tied down over the top pricked full of holes, and the article mentioned that the pot contains, and the year made, &c. I am thus particular, as I feel that those to whom this will be most welcome, will not have a mother to teach these little et ceteras. Jellies should be covered in the same way.
A pan should be kept for preserving, of double block tin. A bow handle opposite the straight one for safety will do well; skimmers, sieves, and spoons, should be kept on purpose for sweet things. If brass is ever used, it must be freed from verdigris.
It is necessary that nice conserves should be put into small jelly-pots or glasses, that no more should be disturbed than what is required, at the time wanted; there are many reasons, which will soon appear to all good managers.
A CARMEL COVER FOR SWEETMEATS.
Dissolve eight ounces of double refined sugar in three or four spoonfuls of water, and three or four drops of lemon juice; then put into a brass kettle. When it boils to be thick, dip the handle of a spoon in it, and put that into a pint basin of water. Squeeze the sugar from the spoon into it, and so on, till you have all the sugar. Take a bit out of the water, and if it snaps, and is brittle when cold, it is done enough. But only let it be three parts
cold, then pour the water from the sugar, and having a copper form well oiled, run the sugar on it, in the manner of a maze; and when cold, you may put it on the dish it is to cover; but if on trial the sugar is not brittle, pour off the water, and return the sugar into the kettle and boil again; it should look thick, like treacle, but of a bright light good color. It is an elegant cover.
TO PRESERVE PLUMS AN ELEGANT GREEN.
- 8 lbs. of double refined sugar,
- 8 lbs. of fruit prepared as below.
Take the plums whilst a pin will pass through them, set them covered with water, in which a little alum has been dissolved, in a brass kettle on a hot hearth, to coddle. If necessary, change the water; they must be a beautiful grass-green; then if you prefer, peel them and coddle again; take eight pounds of this fruit to the above sugar after it has been dissolved in one quart of water and nicely skimmed. Then set the whole on the fire to boil, until clear, slowly, skimming them often, and they will be very green; put them up in glasses, as before directed, for use. Cherries, apricots, or grapes, can be done in this way; they look fine.
TO PRESERVE CHERRIES.
- 4 lbs. of fruit,
- 3 lbs. of sugar.
Take one quart of water, melt some of the sugar in, and boil, then the rest, boil and skim, then put in the cherries, boil softly but steadily, take off the scum as it rises; and take them off two or three times and shake them, and put them on again, then let them boil fast. When the fruit looks clear, take it out with a skimmer, and boil the syrup until it will not spread on a china plate; then return the fruit, and let it cool; then pot for use.
TO KEEP DAMSONS.
Take damsons when they are first ripe, pick them off carefully, wipe them clean, put them in snuff bottles, stop them up with nice new corks, that neither air nor water can penetrate. Set the bottles in a kettle of cold water, put over the fire, let them
heat slowly, then let them boil slowly for half an hour, set off to cool, let the bottles remain in the water until cold, then rosin the corks, and set them in a cool cellar; they will keep one year nice, if done right. But they must be used as soon as opened. It will answer as well, to place the bottles in a good brick oven after the bread is removed. All kinds of fruit can be preserved in this same way, placed with the mouth downwards, to prevent fermentation.
TO PRESERVE BARBERRIES.
- 6 lbs. of barberries,
- 6 lbs. of sugar.
Put the sugar and fruit into a jar, and place the jar in a kettle of boiling water; let it boil until the sugar is dissolved and the fruit soft; let them remain all night. Next day put them into a preserving-pan and boil them fifteen minutes; then pot, as soon as cool. The next day cover as directed, tie close, and set by.
FRUITS TO KEEP.
ORANGES OR LEMONS, FOR PUDDINGS, ETC.
When you squeeze the fruits, throw the outside in water without the pulp. Let them remain in the same a fortnight, adding no more. Boil them therein until tender, strain it from them and when they are tolerably dry, throw them into any old jar of candy you have remaining from old sweetmeats; or if you have none, boil a small quantity of syrup of loaf sugar and water, and put over them, in a week or ten days.
TO KEEP LEMON JUICE.
Buy the fruit when cheap, keep it in a cool place until the color becomes very yellow; cut the peels off some, and roll them under your hand to make them part with their juice more readily. Others you may leave unpaired for grating, when the pulp shall be taken out and dried. Squeeze the juice in a china basin, then strain it through some linen or flannel that will not permit the least pulp to pass. Have ready some ounce and half ounce phials, perfectly nice and dry, fill them with the juice so near to the top as only to admit half a teaspoonful of sweet oil into each. Cork the bottles, and set them upright in a cool place.
When you want lemon juice, open such a sized bottle as you shall use in two or three days, wind some clean cotton round a skewer, and dipping it in, the oil will be attracted; and when all shall be removed, the juice will be as fine as when first bottled.
The peels can be strung, and hung up and dried, if preferred; then put into paper bags, and kept in a dry place, to preserve them from dust and mould.
TO PRESERVE ORANGES OR LEMONS IN JELLY.
Cut a hole in the stalk part the size of a shilling, and with a blunt, small knife, scrape out the pulp quite clean, without cutting the rind. Tie each separately in muslin, and lay them in spring water two days, changing twice a day; in the last, boil them tender
on a slow fire. Have sufficient water to allow for wasting, as they are to be covered to the last. To every pound of fruit (oranges or lemons), weigh two pounds of double refined sugar, and one pint of water; boil the two latter together with the juice of the fruit, to syrup, and clarify it; skim well, and let it stand to cool; then boil the fruit in the syrup half an hour; if not clear, do it daily until they are done. Pare and core some green pippins, and boil in water until it tastes strong of them; do not break them, only gently press them with the back of a spoon. Strain the water through a jelly-bag until quite clear; then to every pint of the liquor put a pound of double refined sugar, the peel and juice of a lemon, and boil to a strong syrup. Drain off the syrup from the fruit, and turning the whole upwards in the jar, pour the apple jelly over it.
The bits cut out must go through the whole process with the fruit. Cover with white paper wet in brandy and pepper.
ORANGE CHIPS.
Cut oranges in halves, squeeze the juice through the sieve, soak the peel in water, next day boil in the same until tender, drain them, and slice the peels, put them to the juice, weigh as much sugar, and put all together into a broad earthen dish and put it over the fire at a moderate distance, often stirring until the chips candy; then set them in a cool room to dry. They will not be so under three weeks.
ORANGE CAKES.
Cut Seville oranges in pieces, take out the seeds and skins, save the juice, and add to the meat of the fruit, after having beaten it quite fine in a mortar, in the proportion of a pound to a pound and a half of loaf sugar finely beaten first. When the paste is finely mixed, make it into small cakes and dry them on china plates in a hot room, turning them daily. Do not let them get too dry. They are excellent for gouty stomachs, or for travellers.
TRANSPARENT MARMALADE.
Cut the palest Seville oranges in quarters, take the pulp out
and put it in a basin, pick out the seeds and skins. Let the rinds soak in water with a little salt all night, then boil them in a good quantity of spring water until tender; drain and cut them in thin slices, and put them to the pulp; to every pound, put a pound and a half of double refined sugar beaten fine; boil them together twenty minutes, but be careful not to break the slices. If not quite clear, simmer five or six minutes longer. It must be gently stirred all the time.
When cold, put it into glasses.
BISCUIT OF FRUIT.
To the pulps of any scalded fruit put an equal weight of refined and sifted sugar, beat it two hours, then put it into little white paper forms; dry in a cool oven, turn the next day, and, in two or three days, box them.
RED APPLES IN JELLY.
- 1/2 peck of apples, (golden rennets) or best,
- 1 lemon,
- 1 1/2 lbs. of sugar,
- 1 teaspoonful of cochineal.
Pare and throw into water as you do them, put them into a preserving-pan with water to half cover them, set them to cook; when half done, turn them; observe they do not lie too close when first put in. The cochineal should be put into the water with the fruit, and the lemon peel should also have been cut fine and put in. When sufficiently done, take them out on a dish they are to be served in, the stalk up; put in the juice of the lemon and boil to a jelly; let it grow cold, and put it on, and among the apples. Observe that the color of the fruit is fine from the first, or it will not gain it.
APPLE JELLY.
- 20 golden pippins,
- 1 lemon,
- Sugar.
Peel and core the apples, put into a preserving-kettle with one pint and a half of water, stew until tender; then strain the liquor
through a colander. To every pint, put a pound of fine sugar, add grated orange or lemon, then boil to a jelly.
ANOTHER.
Prepare the apples as above; have ready half an ounce of isinglass boiled in half a pint of water to a jelly. Put this to the apple-water, and apple as strained through a coarse sieve; add sugar, a little lemon juice, and peel. Boil all up together, and put into a dish. Take out the peel.
APPLE MARMALADE.
- 10 lbs. of apples,
- 10 lbs. of lump sugar.
Peel pippins (or any fine apple to cook), drop in water as they are done; then scald until they will pulp from the core. After being nicely done, take equal weight of sugar in large lumps, just dip them in water, and boiling it until it be well skimmed, and is a thick syrup; then add the pulp, and simmer it on a quick fire fifteen minutes. Keep it in jelly-pots.
CRANBERRY JELLY.
- 2 oz. of isinglass,
- 1 lb. of double refined sugar,
- 3 pints of well strained cranberry juice.
Make a strong jelly of the isinglass, then add the sugar and cranberry juice, boil up, strain it into shape. It is very fine. Or put the cranberries with calf's feet, or pork jelly.
LEMON CHEESECAKES.
- 1/4 lb. of sugar,
- 1/4 lb. of butter,
- 3 rinds of lemons,
- 1 Savoy biscuit,