Part 4

Press sufficient raspberries through a hair sieve to give 3 pints of juice. Add 1 pound pulverized white sugar and the juice of 1 lemon. Place in freezer and freeze.

No. 97.

CHOCOLATE ICE CREAM.

Three pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, a tablespoonful extract vanilla, a pint rich cream whipped, 6 ounces chocolate; dissolve in a small quantity of milk to a smooth paste; now mix it with the cream, sugar, eggs and extract. Place all on the fire and stir until it begins to thicken; strain through a hair sieve, place in freezer, and when nearly frozen stir in lightly the whipped cream.

No. 98.

LEMON WATER ICE.

Juice of 6 lemons, 2 teaspoonfuls extract lemon, 1 quart water, 1 pound granulated sugar, 1 gill rich sweet cream; add all together and strain. Freeze same as ice cream.

No. 99.

ORANGE WATER ICE.

Juice of 6 oranges, 2 teaspoonfuls extract orange, juice of 1 lemon, 1 quart water, 1 pound granulated sugar, 1 gill rich sweet cream; add all together and strain. Freeze same as ice cream.

No. 100.

SULTANA CAKE.

Two cupfuls butter, 1-1/2 cupfuls sugar, 6 eggs, 1/2 cupful thick cream, 1-1/2 pints flour, 1 teaspoonful of baking powder, 4 cupfuls sultana raisins, 1/2 cupful of chopped citron. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted with the powder, the cream, raisins, and citron. Mix into a rather firm batter, put into a paper-lined cake-tin, and bake in a moderate oven 1-1/4 hours. When removed from the oven carefully spread a little transparent icing.

No. 101.

VARIEGATED CAKES.

One cup powdered sugar, 1/2 cup of butter creamed with the sugar, 1/2 cup of milk, 4 eggs, the whites whipped only, whipped light; 2-1/2 cups of prepared flour, bitter almond flavoring, spinach juice, and cochineal, cream, butter and sugar; add the milk, flavoring, whites and flour. Divide the latter into three parts. Bruise and pound a few leaves of spinach in thin muslin bags until you can express the juice. Put a few drops of this into one portion of the batter; color another with cochineal, leaving the third white. Put a little of each into small round pans or cups, giving a little stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green that the tints may show better. If you can get pistachionuts to pound up for the green the cakes will be much nicer. Ice on sides and top.

No. 102.

SWISS PANCAKES.

One-half cupful butter, 1/2 cupful sugar, 1-1/2 cupfuls flour, 1 teaspoonful baking powder, 1 large apple peeled, cored, and minced fine, 1/2 pint milk, 1/2 pint cream, 1 teaspoonful each extract of nutmeg and cinnamon, 4 eggs. Sift the flour with the powder, add to it the butter, melted, the sugar and eggs beaten together and diluted with the milk, cream, and extracts. Have a piece of butter melted in a small round frying-pan, pour in it about 1/2 cupful of butter; turn the frying-pan round that the batter may cover it; fry on one side only. Serve them piled one on the other, with sugar strewed between the cakes.

No. 103.

GERMAN PANCAKES.

Proceed as directed for Swiss pancakes, spreading pastry cream between each, and serve with currant jelly sauce.

No. 104.

SCOTCH PANCAKES.

One pint of milk, 2 tablespoonfuls butter, 4 eggs, 2/3 cupful of flour, 1 tablespoonful baking-powder; a pinch of salt; sift the flour, salt, and powder together, add the milk, eggs, and butter melted; mix into a thin batter; have a small round frying-pan, with a little butter melted in it; pour in 1/2 cupful of batter; turn the pan round to cover it with the batter; place on a sharp fire to brown; then hold it up in front of the fire, and the pancake will rise up; spread each with marmalade or jelly, roll it up and serve with sliced lemon and sugar.

No. 105.

FRENCH PANCAKES.

Six tablespoonfuls of flour, 1 quart of milk, 5 eggs, 1 teaspoonful baking-powder, 1 tablespoonful of butter, two tablespoonfuls of sugar, nutmeg to taste; mix the flour, eggs, butter, sugar and 1 pint of milk together so as to make a thick batter; pour in the other pint of milk, add the powder and serve with either wine or cream sauce.

No. 106.

PUMPKIN PIE.

Paste, 1 pint of stewed pumpkin, 3 eggs, 1-1/2 pints of milk, 2 teaspoonfuls of ginger, 1 teaspoonful each nutmeg, cloves, cinnamon, and mace, a pinch of salt and 1 cupful of sugar. Stew the pumpkin as follows: Cut a pumpkin of a deep color, firm and close in texture, in half; remove the seeds, but do not peel it; cut in small slices, and put in a shallow stewpan with about 1/2 cupful of water; cover very light, and as soon as steam forms set it where it will not burn; when the pumpkin is tender turn off the liquor and set it back on the stove to steam-dry; then measure out, after straining, one pint; add the milk boiling, the sugar mixed with the spices and salt, and mix well together; add the eggs beaten last; line a pie-plate, well greased, with the paste; make a thick rim round the edge, pour in the prepared pumpkin, and bake in quick, steady oven about 30 minutes till the pie is firm in the center.

No. 107.

GINGER CAKE.

Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4 eggs, 1-1/2 teaspoonfuls of baking-powder, 1-1/2 pints of flour, 1 cupful of milk, 1 tablespoonful of extract of ginger; rub the butter and sugar to a light cream, add the eggs 2 at a time, beating 5 minutes between; add the flour sifted with the powder, the milk and extract; mix into a smooth, medium batter; bake in a cake tin in a rather hot oven 40 minutes.

No. 108.

HUCKLEBERRY CAKE.

One cupful of butter, 2 cupfuls of brown sugar, 4 eggs, 1-1/2 pints of flour, 2 teaspoonfuls of baking powder, 2 cupfuls of huckleberries washed and picked, 1 teaspoonful each of extract cloves, cinnamon, and allspice, one cupful of milk; rub the butter and sugar to a light cream; add the eggs 2 at a time, beating 5 minutes between; add flour sifted with the powder, huckleberries, extracts and mix; mix in a batter; put into a paper-lined cake tin, bake in a quick oven 50 minutes.

No. 109.

JUMBLES.

One and one-half cupfuls of butter, 2 cupfuls of sugar, 6 eggs, 1-1/2 pints of flour, 1/2 cupful of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract of lemon, 1/2 cupful of chopped peanuts mixed with 1/2 cupful of granulated sugar; beat the butter and sugar smooth; add the beaten eggs, the flour, the cornstarch, and powder sifted together, and the extract; flour the board; roll out the dough rather thin; cut out with biscuit cutter; roll in the chopped peanuts and sugar; lay on greased baking tin; bake in rather hot oven 8 to 10 minutes.

No. 110.

WHITE SPONGE CAKE.

Whites of 8 eggs, 1 cupful of sugar, 1/2 cupful of flour, 1/2 of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract of rose; sift the flour, cornstarch, sugar, and powder together; add it to the whites of the eggs whipped to a dry froth, and the extract, mix gently but thoroughly; bake in a cake-mould well buttered, in a quick oven 30 minutes.

No. 111.

MADELAINES.

One cupful of butter, 1 cupful of sugar, 3 eggs, 1-1/2 cupfuls of flour, 1/2 teaspoonful of baking powder, 1 glass of brandy, 1 teaspoonful of the extract of cinnamon, slightly melt the butter in a cake bowl; add the sugar and eggs; stir a few minutes; add the flour, sifted, with the powder, the extract, and the brandy; mix into a batter that will almost run; bake in well-greased muffin-pans in a moderate oven 20 minutes; pour on the top of each a little transparent icing to cover, and add a few colored comfits.

No. 112.

QUEEN CAKE.

Two cupfuls of butter, 2-1/2 cupfuls of sugar, 1-1/2 pints of flour, 8 eggs, 1/2 teaspoonful baking powder, 1 wineglass each of wine, brandy, and cream, 1/2 teaspoonful of the extract of nutmeg, rose, and lemon, 1 cupful of dried currants washed and picked, 1 cupful of raisins, stoned and cut in two; 1 cupful of citron cut in small, thin slices; rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted, with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a consistent batter, and bake carefully in a papered cake-tin in a moderate, steady oven 1-1/2 hours.

No. 113.

CREAM CAKES.

Ten eggs, 1/2 cupful of butter, 3/4 pound of flour, 1 pint of water, 1-1/2 pints of milk, 3 large tablespoonfuls of cornstarch, 2 cupfuls of sugar, yolks of 5 eggs, 1 large tablespoonful of good butter, and 2 teaspoonfuls of the extract of vanilla; set the water on the fire in a stewpan with the butter; as soon as it boils stir in the sifted flour with a wooden spoon; stir vigorously until it leaves the bottom and sides of the pan when removed from the fire, and beat in the eggs one at a time; place this batter into a pointed canvas bag having a nozzle at the small end; press out the batter in the shape of fingers on a greased baking tin a little distance apart; bake in a steady brick oven 20 minutes; when cold cut the sides and fill with pastry cream.

No. 114.

PASTRY CREAM.

Bring the milk to a boil with the sugar; add the starch dissolved in a little water; as soon as it reboils take from the fire; beat in the egg yolks; return to the fire 2 minutes to set the eggs; add the extract and butter; when cold use it.

No. 115.

CHOCOLATE CREAM.

Set on the fire 1 gill of water, 1-1/2 cupfuls sugar, 1/2 cup of grated chocolate, in a small saucepan; boil till it gets thick and looks velvety; then take off the fire, and add the whites of 2 eggs, without beating: use it hot, covering the top and sides of the cake. As it cools it grows firm.

No. 116.

SPONGE CAKE, No. 2.

Six eggs, 3 cupfuls sugar, 4 cupfuls flour, 2 teaspoonfuls baking-powder, 1 cupful cold water, pinch of salt, 1 teaspoonful extract of lemon. Beat the eggs and sugar together 5 minutes; add the flour, sifted, with the salt and powder, the water and extract; bake in a shallow square cake-pan, in a quick, steady oven, 35 minutes; when removed from the oven, ice it with clear icing, made of 1 cupful sugar, 1 tablespoonful lemon juice, and whites of 2 eggs; mix together, smooth, and pour over cake. If the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven.

No. 117.

SPICE CAKE.

One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful baking-powder, 2 eggs, 1 cupful milk, 1/2 cupful each of raisins stoned, currants washed and picked; 1 teaspoonful each of extract of nutmeg, cloves, and cinnamon. Rub the butter and sugar to a light white cream; add the eggs, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, the milk, fruit, and extracts; mix into a smooth, rather firm, batter; put into a paper-lined cake-tin and bake in a steady oven 30 minutes.

No. 118.

SCOTCH CAKE.

One and a half cupfuls butter, 2-1/2 cupfuls sugar, 8 eggs, 1-1/2 pints flour, 1/2 teaspoonful baking-powder, 3 cupfuls raisins, stoned, 1 tablespoonful extract of lemon. Rub the butter and sugar to a light white cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted, with the powder, the raisins and extract; mix into a smooth, consistent batter; put in a paper-lined square shallow cake-pan, and bake in a moderate oven 1 hour.

No. 119.

SHREWSBURY CAKE.

One cupful of butter, 3 cupfuls of sugar, 1-1/2 pints of flour, 3 eggs, 1 teaspoonful of baking powder, 1 cupful of milk. Rub the butter and sugar to a smooth, white cream, add the eggs, 1 at a time, beating 5 minutes between each; add the flour, sifted, with the powder and the extract; mix into a medium batter, bake in a cake mould well and carefully greased, in a quick oven over 40 minutes.

No. 120.

VANILLA CAKE.

One and one half cupfuls of butter, 2 cupfuls of sugar, 6 yolks of eggs, 1 pint of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of cream, 1 tablespoonful of extract of vanilla. Rub the butter and sugar to a very light cream; add the egg yolks and cream, flour, sifted, with the powder and the extract; mix into a firm but smooth batter; bake in a shallow, square pan in a fairly hot oven, 35 minutes.

No. 121.

WINE CAKE.

One and one-half cupfuls of butter, 2 cupfuls of sugar, 2 cupfuls of flour, 1/2 teaspoonful of baking powder, 1 gill of wine, 3 eggs. Rub the butter and sugar to a light cream; add the eggs, 1 at a time, beating 5 minutes between each; add the flour, sifted, with the powder and the wine; mix into a medium firm batter; bake in a shallow, square cake pan in moderate oven 40 minutes; when taken from the oven carefully ice with the transparent icing.

No. 122.

DELICATE CAKE.

One and one-half cupfuls of butter, 1-1/2 cupfuls of sugar, whites of five eggs, 2-1/2 pints of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of milk, 1 teaspoonful of extract of peach. Rub the butter and sugar to a light cream; add the egg whites, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, then the extract and milk; mix into a rather thin batter; pour into a paper-lined tin, and bake in a rather hot but steady oven 50 minutes.

No. 123.

DUCHESSE CAKE.

One and one-half cupful butter, 1 cupful sugar, 6 eggs, 1 teaspoonful baking powder, 1 pint flour, 1 teaspoonful extract cinnamon. Rub the butter and sugar to a light cream, add the eggs, 2 at a time, beating 10 minutes between each addition. Sift together flour and powder, add to the butter, etc., with the extracts; mix into a medium thick batter, and bake in small shallow square pans, lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven ice them.

No. 124.

MINCE PIES.

Mince-meat--Two pounds meat, 1 pound raisins, 1 pound currants, 1/2 pound citron, 1 pound chopped apples, 1 pound suet. Chop all up fine, except 1/2 each of currants and raisins. Put in 1 stick of preserved ginger or cherries, 1/2 pint brandy, 1/2 pint wine, nutmeg, ground allspice, ground cinnamon, mace to taste, sugar, and 1/2 pint cider. Make pie-crust or puff-paste.

No. 125.

CHARLOTTE RUSSE.

One quart charlotte mould, 1/4 pound lady-fingers; line the mould with them; let the mould be dry. One quart cream sweetened to taste, flavored with pineapple, lemon, or other flavor, 1/4 box gelatine dissolved in a little of the cream, cream whipped to a light, stiff froth. Set an extra pan on the ice and put all the whipped cream in it, then stir in gelatine. Put it in the mould, cover the top with lady-fingers, and set on ice to cool.

No. 126.

WAFFLES.

One pint flour, 1/2 yeast cake; make a batter over night with warm milk and set it to rise. In the morning beat light 3 eggs, 1 tablespoonful sugar, nutmeg to taste, 1 tablespoonful melted butter. Stir and put to rise till time to bake. Bake in moulds and sift a little powdered sugar over them and send to table.

No. 127.

BISCUITS.

One quart flour, 1 tablespoonful yeast powder, 1 tablespoonful butter or lard. Mix all together with milk; add 1-1/2 teaspoonfuls of salt. Make your biscuits quick and bake in a hot oven.

No. 128.

CORN BREAD.

One pint meal, 1/2 pint hot water, 1/2 pint milk, mixed; 1 tablespoonful butter, yolks of 3 eggs, 1 teaspoonful yeast powder. Mix all together to a stiff batter. When ready to bake beat to a stiff froth the whites of the eggs, put it in, and put in baking mould in a hot oven.

No. 129.

SPONGE BREAD.

Take 2 Irish potatoes, boil them, mash fine when done, put into them 2 tablespoonfuls of flour, pour in the water the potatoes were boiled in, pour in the yeast, and let it rise. Make your bread up over night, either light bread or rolls. Your oven must bake even and steady or your bread will not be light.

No. 130.

SWEET POTATO PIE.

Boil 1 large sweet potato for 2 pies; mash through a wire sieve, 3 eggs, the yolks of which must be beaten up with the potato, sugar to taste, a little grated lemon peel, little nutmeg and cinnamon; grate all up together; 1 teacupful of milk, 1 tablespoonful of melted butter; when ready to make the pies beat the white to a stiff froth and stir in. Make the paste as directed in vol-au-vents.

No. 131.

HOW TO MAKE GOOD BREAD.

Sift your flour into your mixing-pan, warming it a little in cold weather, and make a hole in the center, and into this hole pour your sponge and stir the whole to the consistency of cake, and then let it stand in a warm place until it rises and becomes very light; then knead it thoroughly from all sides, adding flour as needed, and when it will not stick to your fingers or the side of the pan, set it aside until it rises again; then make it into five or six loaves, put them into your baking pans, and set them away in a warm place until it raises nicely, and then put it into the oven and bake it. A little experimenting will soon make you an efficient baker.

No. 132.

LIGHT BREAD.

Three pints of flour, half yeast cake dissolved in warm water, tablespoonful each of salt, lard, and white sugar, 1-1/2 pints of potato water (warm), work hard, and let rise over night. In the morning mould and let rise again half an hour before baking; if too stiff add a little warm water, as it is better if made up rather soft. It will rise sooner and keep fresh longer. Always sift your flour before using, warming a little in cold weather; sifting twice gets more air between the particles. Do not have the oven too hot.

No. 133.

HOW TO MAKE GOOD YEAST.

Take 6 large sound potatoes, 1 gallon of water, and 2 ordinary handfuls of hops; put the potatoes, after peeling them, into the water, tie the hops into a bag, and boil all together till the potatoes are soft enough to mash easily; throw the hops away, put a cupful of flour in a large dish, take the potatoes out of the water, mash them through a colander, and mix them well with the flour; then pour the water used in boiling the potatoes over them, and mix the whole thoroughly; let the mixture stand till about milkwarm, and then add about a cent's worth of baker's yeast or an yeast cake, or a cupful of dry yeast, and after stirring it again set the whole, away over night; in the morning add a half cup of sugar, a half cup of salt, and a small tablespoonful of ginger; put the whole in a two gallon jug, and use a cupful of this yeast at a baking for five or six ordinary-sized loaves. When you make your next lot of yeast use a cupful of this yeast instead of the baker's or other yeast called for above.

No. 134.

CALVES'-FEET JELLY.

Get 4 calves' feet at the butcher's, cut them in two, and take away the fat from between the claws, wash them well in luke-warm water; put them in a large stewpan, and cover them with water. When the liquor boils, skim well and let it boil gently 6 or 7 hours, so as to reduce the quantity to 2 quarts; then strain through a sieve and skim off all the oily substance. If not in a hurry it is better to boil the calves' feet the day before you make the jelly, as it will skim better when perfectly cold, and the liquor part becomes firm. Put the liquor in a stewpan to melt, with a lump of sugar, the peel of 2 lemons, the juice of 6, and 6 whites and shells of eggs; beat together, with a bottle of sherry or Madeira. Stir the whole together till on a boil, then set on side of stove, and let simmer 1/4 hour, and strain through a jelly-bag. Then pour back in bag again and strain till it is as bright and clear as rock-water. Put jelly in moulds to get firm and cold. If made in warm weather ice is required.

No. 135.

CHICKEN GLACEE.

Bone a chicken, stuff it with truffles, mushrooms, slight, 1/4 pound ham, 1/2 pound veal, a little sweet marjoram and thyme, and a very small onion. Take the meat and one-half of the mushrooms and chop them up fine, and the other half cut in slices, and also the truffles must be peeled and cut in slices. Let the truffles be in a quarter size can. Mix all this together, and season with pepper and salt, then stuff it in the chicken. Put it in a bag tied up tightly, and let it boil 2 hours. Now take the carcass and giblets and boil them to make stock of. Make about 3 pints. Skim all the grease off top, take it off the stove, and let it get cold. Take one package of gelatine and put it in soup; after melting it clarify it with the white of an egg. Season with pepper and salt and a little nutmeg. Let it boil ten minutes, strain through a flannel bag, and set aside to cool. Take the chicken, put a heavy press on it, and let it get cold. Take a jelly mould and line it with boiled egg, mushrooms, and truffles, cut into stars and flower shapes; then a layer of jelly, then a layer of sliced chicken, till the mould is full. Set away in ice-box to get cold. Garnish the dish when ready to use with water-cresses or parsley.

No. 136.

CLAM CHOWDER.

Three pints of clams; scald them and take the hearts out; 1 pint tomatoes, boil and strain them through sieve, putting a tablespoonful of sugar in them; tablespoonful fine chopped onion, and a teaspoonful thyme, a small stalk of celery, chopped fine, 1/4 pound butter and 2 two tablespoonfuls of flour, mixed in a stewpan; this must be placed together with the liquor from the clams, thyme, celery, onions, tomatoes, and 1/2 pint of cream. Let all boil together; season with pepper and salt, mace, and nutmeg to taste. Just before dishing up put in the clams. Let it boil up once.

No. 137.

CURRANT JELLY.

One peck of currants, put into a kettle, mashed; let boil up ten minutes; strain a few at a time through a cloth till all the juice is out; 1 pint of juice to 1 pound of sugar; put in preserving kettle, notice the hour it comes to a boil; let it boil 20 minutes, skimming all the time; put into glasses and place out in the hot sun, uncovered, for three days, then cover over with pieces of paper wet with brandy. Set away in a dry place.

No. 138.

VINEGAR PEACHES.

One peck Heath peaches (cling-stones) peeled over night; sprinkle 1 pound of sugar over them; in the morning drain off, put in 1/2 pint of cider vinegar, let vinegar and juice boil together, putting in a few peaches at a time, letting them boil just enough so that you can stick a straw through the peaches (15 minutes), have your jars sitting in hot water on the stove; put in your peaches as they get done; when the jars are full pour the syrup over them, then fasten them up while on the stove; let stay 15 minutes.

No. 139.

TOMATO CHOW-CHOW.

Fifty cucumbers, 50 green tomatoes, 2 dozen white onions, cut them up in slices over night, sprinkle with salt; in the morning place them in a colander and drain them dry; 1 pint of vinegar, 1/2 pound of brown sugar, 1 teaspoonful of tamarack, 1 teaspoonful black pepper, 1 tablespoonful each of allspice and cloves, 1/2 dozen leaves of mace. Put all these in a pot and let them come to a boil; after boiling take them out and put them in a jar covered up tightly.

No. 140.

MANGOES.

Take a mango, cut it, take all the seeds out, put in salt and water for 5 days, let them stay 1 day and night in clear water, drain them and stuff them with the following: Chop a hard head of cabbage, horseradish, mustard seed, garlic, a few cloves; and stuff each one, then tie on the piece taken off to make an opening to take the seeds out. Boil sufficient vinegar to cover them, putting cloves and allspice in the vinegar; pour this over them in the jars; continue boiling the vinegar, pouring it off and on the mangoes for three days; then fasten up for use.

No. 141.

SWEET POTATO PIE.