Part 11

Whisk the eggs very light and dry, add the sugar gradually, and when all the sugar is in stir in the cocoa-nut. Roll a table spoonful of the mixture in your hands in the form of a pyramid, place them on paper, put the paper on tins, and bake in a rather cool oven till they are just a little brown.

SPANISH BUNS.

404. One pound of flour, Three-quarters of a pound of sugar, Half a pound of butter, Two table spoonsful of rose-water, Four eggs, One gill of yeast, One tea spoonful of cinnamon, Half a tea spoonful of nutmeg, Half a pint of milk.

Cut up the butter and rub it well with the flour, add the sugar, beat the eggs very light, and stir in lastly the spices and rose-water, with milk enough to form a very thick batter, then add the yeast. The next morning stir it again and let it rise the second time. Butter your pans and fill them three parts full. When they are done and cold sift sugar over, and with a sharp knife cut them in squares.

BUNS.

405. One pound of flour, Three ounces of butter, A quarter of a pound of sugar, Two eggs, Three half gills of milk, One gill of home-made yeast, One table spoonful of rose-water, Two tea spoonsful of powdered cinnamon.

Warm the butter in the milk. Beat the eggs. Mix the eggs with the milk and butter, and pour altogether into the pan of flour, then add the rose-water, cinnamon and yeast. Mix all thoroughly, knead the dough well, let it rise, when light make it out into cakes, put them in buttered pans, let them stand till they rise again and bake them.

DOUGH-NUTS.

406. Three pounds of flour, A quarter of a pound of butter, One pound of sugar, four eggs, One gill of yeast, One tea spoonful of cinnamon, One nutmeg grated, One table spoonful of rose-water, Milk enough to form a soft dough.

Rub the butter and flour well together, and add the spices and sugar. Whisk the eggs, stir them in with the rose-water and yeast, and milk enough to form a soft dough. Stand it away to rise; when light roll it out very lightly, cut it in diamonds, or any shape you choose, and drop them into a pot of boiling lard. Sift sugar over when cool.

MACAROONS.

407. Three eggs, Three-quarters of a pound of powdered white sugar, Half a pound of sweet almonds, Two ounces of bitter almonds.

Whisk the eggs till they are very dry, then add gradually a tea spoonful of the sugar at a time, for if too much is put in at once it will thin the egg. Beat it hard until all the sugar is in. Have your almonds blanched and bruised in a mortar, but they must not be pounded to a paste. Then stir in the almonds, drop a spoonful in a place, on sheets of white paper laid on tins, and bake them in a cool oven till they have just a tinge of brown.

LADY CAKE.

408. Three-quarters of a pound of butter, Three-quarters of a pound of sugar, One pound of flour, The whites of sixteen eggs, Half an ounce of bitter almonds, Two table spoonsful of rose water.

Beat the butter and sugar to a cream; pour boiling water over the almonds, let them stand a little time, blanch them, pound them in a mortar, adding but a few at a time, with a little rose-water to prevent them from getting oily, add to them the remainder of the rose-water, then stir the almonds into the butter and sugar. Whisk the whites very dry, and stir them gradually into the butter and sugar with the flour. Butter your pans and bake them in a moderate oven. It may be baked in one large cake.

COMPOSITION CAKE.

409. Two cups of butter, Three cups of sugar, Five cups of flour, Five eggs, One cup of milk, One tea spoonful of dissolved salæratus, Two table spoonsful of brandy, One pound of raisins, Half a nutmeg grated.

Stir the butter and sugar to a cream, beat the eggs and add to it, then the spice, liquor and salæratus; lastly the raisins, which must be seeded and floured. Line your pans with paper well buttered, pour in the mixture, and bake in a moderate oven.

SCOTCH LOAF.

410. One pound of flour, Three-quarters of a pound of butter, Three-quarters of a pound of sugar, Ten eggs, Half a gill of rose-water, One table spoonful of _dissolved_ salæratus, One pound of dried currants, Two tea spoonsful of ground cinnamon.

Pick, wash and dry the currants, and dredge as much flour over as will adhere to them. Beat the butter and sugar till it is smooth and light; whisk the eggs to a froth, stir them into the butter and sugar alternately with the flour; add the spice and liquor, beat the whole very hard for ten minutes; lastly stir in the fruit and salæratus. Butter an earthen cake mould or iron pan, pour in the mixture, and bake for about two hours in a moderate oven.

FRENCH CAKE.

411. One pound of sugar, Three-quarters of a pound of butter, One pound and a half of flour, Twelve eggs, Half a wine glass of wine, Half a wine glass of brandy, Half a tea cupful of milk, Half a grated nutmeg, A quarter of a pound of seeded raisins, A quarter of a pound of citron, Half a pound of currants, A quarter of a pound of sweet almonds.

Seed the raisins, slice the citron in very small thin pieces, wash, pick, and dry the currants, prepare the spice, pour some hot water on the almonds, let them stand a few minutes, then take each kernel between the thumb and finger, gently press it and the skin will come off. Put them in a marble or wedgewood mortar, and pound them to a paste, add a little water or milk to them whilst you are pounding them, or they will be oily.

Mix your fruit together, and dredge as much flour over it as will adhere to it.

Beat the butter and sugar together till it is perfectly light and smooth. Whisk the yelks of the eggs, without the whites, till they are very thick. Stir the yelks into the butter and sugar. Add to this the spice, liquor, and almonds. Beat it very hard for five minutes. Whisk the whites till they are dry and present a grained appearance.

Stir the whites and flour into the batter alternately, but do not beat it after the whites are in; just stir it sufficiently to mix the flour thoroughly. Lastly stir in the fruit.

Line your pans with thick paper well buttered, and pour in the mixture. Bake in a moderate oven for three hours.

A wine glassful of rose-water may be used instead of the wine and brandy.

TRAVELER'S BISCUIT.

412. Two pounds of flour, Three-quarters of a pound of sugar, A quarter of a pound of butter, One tea spoonful of _dissolved_ salæratus, Milk sufficient to form a dough.

Cut up the butter in the flour, add the sugar, and put in the salæratus and milk together, so as to form a dough.

Knead it till it becomes perfectly smooth and light. Roll it in sheets about the eighth of an inch thick, cut the cakes with a cutter or the top of a tumbler. Bake in a moderate oven.

LIGHT SUGAR BISCUITS.

413. One pound and a half of powdered white sugar, Half a pint of milk made into a sponge, Two ounces of butter, As much flour as will form a dough, One gill of yeast.

Make a sponge with the half pint of milk and as much flour stirred into it as will form a thick batter, add the yeast and a little salt. This should be done in the evening. The next morning cut the butter in small pieces, place it near the fire where it will dissolve, but not get hot, add this to the sponge, with as much flour as will form a dough. Stand it to rise, and when light, butter your tins, make out the dough in biscuits, but take care not to handle it more that you can help, put the cakes on tins, and when they are light bake them in a very hot oven. When they are done wash them over with a brush dipped in sugar dissolved in water and sift sugar over the top.

PLAIN CUP CAKE.

414. One cup of butter, Two cups of sugar, Two cups of flour, Four eggs, Half a grated nutmeg, Table spoonful of rose-water.

Stir the butter and sugar together till very light. Whisk the eggs till they are thick, and stir them into the butter and sugar alternately with the flour. Add the nutmeg and rose-water. Beat the whole very hard. Butter some cups or shallow pans, pour in the mixture, and bake in a moderate oven.

APEES.

415. Three-quarters of a pound of flour, Half a pound of butter, Half a pound of sugar, One tea spoonful of grated nutmeg, As much milk as will form a dough.

Cut up the butter in the flour, add the sugar, and spice by degrees.

Stir in as much milk as will make a dough. Knead it well, roll it out in sheets, cut it in cakes. Butter your tins, lay them on so as not to touch, and bake in a moderate oven.

SHREWSBURY CAKE.

416. One pound of flour, Three-quarters of a pound of sugar, Half a pound of butter, Five eggs, Half a nutmeg.

Beat the butter and sugar together. Whisk the eggs and add to it, with the nutmeg. Stir in the flour, roll out the dough and cut it in cakes.

Bake in a quick oven.

DOVER BISCUITS.

417. Half a pound of butter, Half a pound of sugar, Three-quarters of a pound of flour, Two eggs, One table spoonful of rose-water, Half a tea spoonful of nutmeg.

Stir the butter and sugar together. Beat the eggs light and stir into it, with the rose-water; add the spice and flour. Roll out thin and cut into small cakes.

WASHINGTON CAKE, No. 1.

418. One pound of butter, One pound of flour, One pound of sugar, Six eggs, One wine glass of wine, One wine glass of brandy, One grated nutmeg, One table spoonful of cinnamon, Two pounds of dried currants, One table spoonful of _dissolved_ salæratus, Half a pint of rich milk.

Stir the butter and sugar to a cream. Beat the eggs very light and stir into it, then add the liquor, spice, and milk, then stir in the flour, lastly the salæratus and fruit.

Butter a pan and bake it.

WASHINGTON CAKE, No. 2.

419. One pound of sugar, Three-quarters of a pound of butter, Four eggs, One pound of flour, One tea cupful of milk, Two tea spoonsful of _dissolved_ salæratus, Three table spoonsful of brandy, Half a tea spoonful of cinnamon, Half a nutmeg, One pound of dried currants washed, picked, and wiped dry.

Beat the butter and sugar until it is smooth and light. Whisk the eggs till they are thick and add them to the butter and sugar. Stir in the flour, brandy, and spice. Flour the fruit and stir it in. Beat, the whole very hard for fifteen minutes. Then stir in the salæratus.

Line the sides and bottom of your pan with thick paper, butter it well, pour in the mixture and bake it in a moderate oven.

For those who object to the use of brandy, two table spoonsful of rose-water may be substituted in its place.

SUGAR BISCUITS.

420. Three-quarters of a pound of sugar, Half a pound of butter, One pint of milk, One tea spoonful of carbonate of soda, Flour sufficient to make a dough.

Melt the sugar, butter, and soda in the milk.

When the milk is lukewarm stir in the flour till it forms a dough. Knead it well for a very long time, then roll it out in sheets, and with a sharp knife cut it in squares, butter your tins, and bake them in a hot oven.

PRESERVES.

Fruit for preserving should be carefully selected, it should never be bruised, and always be of the largest kind and fairest quality.

No sugar will make handsome preserves but the purest white. It may be pulverized or in the loaf. Besides, it is a mistaken idea that low priced sugars are cheaper for preserves, for they must be boiled much longer in order to collect the great amount of scum which arises on the syrup, consequently the evaporation reduces the quantity.

Very little white of egg or isinglass is sufficient to clarify an ordinary sized kettle of syrup. If too much of either is used it froths on the surface and is of no utility.

Preserves should always be boiled smartly; many persons would be more successful with their preserving if they would let their fruit boil fast. When permitted to simmer it breaks in pieces.

All jellies and preserves should be put in the jars while lukewarm, as the jelly or syrup, if it be thick, breaks after it has become cold; the jars should be left open till the next day.

Glass jars of a small size, or large tumblers, are better for preserves than china, for should they not keep well it can be detected immediately.

Each jar should have a piece of white paper cut the size of the top, dip the paper in brandy or spirits of wine and lay it on the preserves; then cut another piece about a quarter of an inch larger than the mouth of the jar; cut the edge of it in slits nearly a quarter of an inch long; cover this edge with paste, place the paper over the jar and lap the edge over on the side of the jar, which may easily be done, as the strips will lap one over the other.

Each jar should have the name of the contents written on the cover.

Preserves should be kept in a cool dry place.

CALF'S FOOT JELLY.

421. To one set of feet pour three quarts of water. Let it boil till reduced to one half, then strain the liquor through a jelly bag and stand it away to get cold. When it is cold scrape off the cake of fat, and in order to cleanse the jelly from all the grease wipe the surface with a damp spunge, also the sides of the vessel which contains it. Cut up the jelly and put it in your preserving kettle, but be careful not to take the sediment which settles at the bottom. To each pint of this jelly add half a pound of the very best white sugar, and a quarter of an ounce of Russian isinglass dissolved in warm water, one tea cupful of Madeira wine, and the juice and rind of two lemons. When the sugar is dissolved set the kettle over the fire and boil it for twenty minutes. Then pour it into your jelly bag and let it drip but do not squeeze the bag. As soon as it has all dripped through turn the bag, scrape it well but do not wash it, and strain your jelly again. Repeat this till it is perfectly clear. Pour it in the moulds while it is warm and let them stand open till the jelly is cold. When you wish to turn it out of the moulds wring a napkin out of hot water and wrap it round the moulds for a minute or two, then turn the moulds upside down, and the jelly will turn out.

FOX GRAPE JELLY.

422. Take green fox grapes, wash them and put them in a preserving kettle with just water enough to pulp them. When they are tender mash and strain them through a sieve, to free them from the seeds and skin. To each pint of the pulp add a pound of the best white sugar, and a piece of isinglass about an inch square, dissolved in warm water. When the sugar has dissolved stir it well, and place the kettle over the fire. Let it boil fifteen or twenty minutes, then try it by dropping a little in a glass of cold water, if it falls to the bottom without mixing with the water the jelly is done. Pass it through a jelly bag, pour it into your glasses while warm, and let it stand till the next day before the glasses are pasted.

CRANBERRY JELLY, No. 1.

423. Pick and wash your cranberries, which should be very ripe, and put them over the fire with half a pint of water to each quart of cranberries. Stew them till they are soft, then mash them and strain the juice through a jelly bag; to each pint of juice add one pound of loaf or pulverized white sugar, with some isinglass, in the proportion of half an ounce to two quarts of juice. Dissolve the isinglass in as much warm water as will cover it; when perfectly dissolved, which will require a couple of hours, pour it in with the sugar and juice. When the sugar is dissolved set the kettle over the fire, and boil and skim it till a jelly is formed, which you can tell by dropping a little in a glass of cold water. If it falls to the bottom without mingling with the water the jelly is done. When it is lukewarm pour it in glasses and let them stand till the following day, then cover them with brandy paper and paste them closely.

CRANBERRY JELLY, No. 2.

424. Dissolve one ounce of Russian isinglass in three half-pints of warm water. Strain it through your flannel jelly-bag. Add to this three pints of cranberry juice with four pounds of sugar; boil and skim it. As soon as the scum has ceased to rise strain it and put it in moulds. The sugar should be of the best quality.

ORANGE JELLY.

425. Squeeze the juice from the oranges, and to every pint of the juice add a pound of sugar and a quarter of an ounce of dissolved isinglass. The Russian isinglass is the kind to use for this purpose. Boil and skim it till a jelly is formed, which you may tell by letting a drop fall in a glass of cold water, and if it falls to the bottom in a mass the jelly is done. Or, take a little out in a spoon and expose it to the cool air for a few minutes.

STRAWBERRY JELLY.

426. Stem the strawberries, put them in a pan, and with a wooden spoon or potato masher rub them fine. Put a sieve over a pan, and inside of the sieve spread a piece of thin muslin; strain the juice through this, and to a pint add one pound of sugar, with a quarter of an ounce of isinglass dissolved in water to every five pounds of sugar. When the sugar is dissolved set the kettle over the fire and boil it till it is to a jelly. Pour it into glasses while it is warm, and paste them when cold.

CURRANT JELLY.

427. Mash your fruit with a wooden spoon, and squeeze the juice through your jelly bag. To every pint of juice allow a pound of white sugar. When the sugar is dissolved, add a piece of isinglass dissolved in warm water to clarify the jelly. A quarter of an ounce of isinglass to five pints of juice will be sufficient. Boil and skim it till a jelly is formed; then take it off the fire and put it in glasses while warm. The next day put brandy paper over them and paste them.

Black currant jelly is made in the same way, only it requires but three-quarters of a pound of sugar to a pint of juice.

QUINCE JELLY.

428. Pare and core your quinces, and as you pare them throw them into cold water. Put them into a preserving kettle with water enough to cover them, and let them boil till the fruit is tender. Then put a sieve over a pan, pour the fruit and water into it and let it drain, but do not mash the fruit; strain the juice through the jelly bag. To each pint of juice thus obtained add one pound of loaf or pulverized white sugar; and to every five pounds of sugar add a quarter of an ounce of isinglass dissolved in hot water. When the sugar is dissolved put it over the fire and boil and skim it till a jelly is formed, which you can discover by dropping a little in a glass of cold water: if it sinks to the bottom without mingling with the water the jelly is done. Pour it in your glasses when it is lukewarm, and let them stand open till it is entirely cold. Cover with brandy paper, and paste paper over the top.

If you wish to have _light colored_ jelly, never put in the parings, as they always make it dark. A jelly may be made of the parings and cores for family use.

Apple jelly maybe made in the same manner as the quince. The pulp of the apple, which is left after the jelly is made, may be sweetened for pies. The pulp of the quince may be made into marmalade according to the following receipt:

QUINCE MARMALADE.

429. To each pound of the pulp obtained according to the above receipt for jelly, add one pound of white sugar; boil the whole until it is perfectly smooth. It must be stirred all the time it is boiling. If you do not make jelly of your quinces cut them up in small pieces, add a pound of sugar to a pound of fruit, and as much water as will dissolve the sugar; then boil it till it is a perfectly smooth paste; stir it all the time.

PEACH MARMALADE.

430. Pare and cut up the peaches in small pieces, and to a pound of fruit add a pound of sugar. When the sugar is dissolved set it over the fire and let it boil till it is a smooth paste. Stir it all the time it is boiling. Put it in the jars while warm and paste them over the next day.

PRESERVED PEARS.

431. Peel the pears, and if they are large, cut each one in four pieces, and take out the core.

To a pound of fruit weigh a pound of sugar; dissolve the sugar with just enough water to wet it, add a quarter of an ounce of isinglass dissolved in warm water to five pounds of sugar. When the sugar is dissolved, make the syrup as directed for preserved peaches, and cook the fruit in the same manner.

PRESERVED QUINCES.

432. Pare and core the fruit, cut them in quarters, and boil them in water untill tender. Weigh the fruit and add a pound of sugar to each pound of fruit. Put the sugar in a preserving-kettle with two wine-glasses of water to each pound of sugar, and a quarter of an ounce of isinglass dissolved in warm water to every six pounds of fruit. When the sugar is dissolved set it over the fire, boil and skim it till no more scum rises. Then pour the syrup in another vessel, wash the kettle so as to free it from any scum which may adhere to it, pour the jelly back in the kettle and put in the fruit. Set it over a brisk fire and let it boil for about an hour and a half, or until the fruit looks clear when held towards the light. It should always boil hard or the preserves will be dark colored. When it appears translucent take it off the fire; take the fruit out a piece at a time, and lay it on broad dishes. Strain the syrup, and when it is lukewarm put the fruit in your jars and pour the syrup over. When cold cover with brandy paper and paste them closely.

PRESERVED PINE-APPLE.

433. Scald the slices in water till tender; then make a syrup of a pound of sugar to a pound of fruit, and proceed as directed for quinces.

PRESERVED PEACHES.

434. Choose the white cling-stones, known by the name of the "Heath peach." Insert the knife at the stem and cut them longitudinally through to the stone. Wring out the stones by placing one hand on each half of the peach and suddenly give each a turn in opposite directions; the fruit will break in half, leaving the stone attached to one side. With a pointed knife it may easily be extracted. After the peaches have all been prepared in this manner pare and weigh them. Then weigh a pound of sugar for each pound of fruit. Put the sugar into a preserving kettle, and allow a gill of water to each pound of sugar. Let the sugar stand until it is perfectly dissolved before it is put on the fire; to ten pounds of sugar add the half of the white of an egg, well beaten, or a piece of Russian isinglass, about an inch square, dissolved in two table spoonsful of water. Set the kettle over the fire, and as soon as the syrup begins to boil skim it. When the scum has ceased to rise, take the syrup off the fire, pour it into a pan, and wash the kettle in order to prevent the scum which adheres to the sides from boiling into the fruit. Now pour the syrup back into the kettle, add the fruit to it, and place it over a brisk fire, let the fruit boil fast for about an hour and a quarter, or until it appears translucent when held on a fork towards the light. Then take your peaches out very carefully, a piece at a time; place them on dishes so as merely to touch. Pour the syrup in pans, and let it stand until it is about lukewarm. Then put the fruit into your jars and pour the syrup over; paste the jars the next day.

PRESERVED FRESH FIGS.

435. Select the fruit when fully ripe, though not soft, pick them carefully that they may not be broken. Pour boiling water over them, and let them simmer for five minutes.

Preserve them as other fruits.

PRESERVED CITRON MELON.