Part 5
Mix a quart of milk with a pint of Indian meal, four table spoonsful of flour, three beaten eggs, a tea spoonful of salt. A table spoonful of molasses or a little stewed pumpkin is thought by many people to improve them. Fry them in lard. Another way which is very good, is to scald a quart of Indian meal and half a pint of wheat flour with milk, (water will do but is not as good) stir in a small tea cup of yeast and set them in a warm place to rise. When light fry them, in just fat enough to prevent their sticking to the griddle.
132. _Johnny Cakes._
Scald sifted Indian meal, put in a little salt, mould it with the hand into cakes, of the size of biscuit. In order to mould them up, considerable flour must be rubbed on the hands. Fry them in fat enough to cover them. When cooked split and butter them.
133. _Hoe Cakes._
Stir up Indian meal, with cold water sufficient to make a batter, of the consistency of buck wheat cakes, add a tea spoonful of salt, a table spoonful of melted butter. Butter your bakepan and turn this mixture into it and bake it about an hour. Indian meal wet up in this manner is good fried.
134. _Muffins._
Mix a pint of lukewarm milk, with the same quantity of flour, a tea spoonful of salt, a piece of butter, of the size of a hen's egg. When light beat a couple of eggs and put in; butter muffin rings, and put them in a buttered pie pan, turn in the mixture and bake them till of a light brown.
135. _Flour Waffles._
Gradually turn a quart of milk or water on to a quart of flour, stirring it well as you turn it in, so that it may not be lumpy, add a tea cup of yeast, a tea spoonful of salt, a table spoonful of melted butter, a couple of eggs, improve them, but they can be dispensed with very well. When light bake them in waffle irons, well heated and greased with lard, before each one is poured in. Bake them on hot coals; when they have been on the fire about two minutes, turn the irons, and let them brown on the other side.
136. _Quick Waffles._
Into a quart of flour stir slowly a quart of milk or water, beat five eggs and put in, together with a tea spoonful of salt and a table spoonful of melted butter. They are cooked in the same manner as other waffles. A quarter of a pound of sugar, stirred into the mixture improves it.
137. _Rice Waffles._
Mix a quart of milk with a tea cup of boiled rice, and a pint and a half of rice or wheat flour. Beat three eggs to a froth, and stir in, together with a tea spoonful of salt.
138. _Rice Wafers._
Rub a pound of rice flour, with quarter of a pound of butter, put in a little salt, a wine glass of wine, two eggs, and milk sufficient to enable you to roll them out. When rolled thin, cut them with a wine glass into small cakes and bake them.
139. _Observations respecting Sweet Cakes._
If you wish your cake to be good, it must be made of nice materials. The butter, eggs, and flour should not be stale, and the sugar should be dry, and of a light color. Brown sugar answers for most kinds of cakes, if rolled free from lumps, and stirred with the butter, until it is a very light color. The flour should be sifted and if damp, it should be dried perfectly, or it will make the cake heavy. Where sifted flour for cake is measured, it should be shaken down in the measure to be accurate; if there is not flour enough in cake, it will not be light. The eggs should be beaten to a froth, on a shallow plate, and for very nice cake the whites and yolks, should be beaten separately. Where saleratus is used, it should be thoroughly dissolved and strained. Raisins for cake, should have the seeds taken out, and Zante currants should be carefully washed and rubbed in a cloth, to get out the sticks; they should be perfectly dried before they are put into the cake. All kinds of cake that has not yeast in it, should be stirred till it goes into the oven. It should not be moved while in the oven, if it can be avoided. The quicker most kinds of cake are baked, without burning, the better they will be. It is impossible to give any exact rules as to the time for baking cake, as so much depends on the heat of the oven; it should be narrowly watched and if likely to burn covered with a thick paper. To ascertain when rich cake is sufficiently baked, stick a clean broom splinter through the thickest part, and if none of the cake adheres to it, it is baked enough. When cake that is baked on flat tins, moves easily on them it is sufficiently done.
140. _Gingerbread._
Melt a piece of butter, of the size of a hen's egg and put it with a pint of molasses, stir in a little flour, and a heaping table spoonful of ginger. Dissolve a large table spoonful of saleratus, in half a pint of water, strain and mix it with the rest of the ingredients, together with flour enough to enable you to roll it out easily. Roll it about half an inch thick, and lay it on flat buttered tins; bake it as soon as rolled out in a quick oven a few moments. Gingerbread to be very nice, should be made of good molasses, and baked very quick. Some people use only a tea spoonful of saleratus, to a pint of molasses, but it is much better with more, appearing in point of lightness like sponge cake.
141. _Soft Gingerbread._
Melt a cup of butter and mix it with a pint of molasses, a table spoonful of ginger and a little flour, dissolve three tea spoonsful of saleratus, in a tea cup of water, and stir it into the cake, together with flour enough to render it of the consistency of pound cake. Bake it in deep cake pans, about thirty minutes. A couple of eggs improve the cake.
142. _Ginger Snaps._
Mix half a tea cup of melted butter, with a tea cup of sugar, half a tea cup of molasses, and a table spoonful of ginger. Dissolve a tea spoonful of saleratus, in half a tea cup of water and strain it into the cake, knead in flour till quite stiff. Roll it out very thin, and cut it into cakes, with a wine glass. Lay them on buttered tins, and bake them a few moments, in a very moderate oven. A tea spoonful of allspice, the same quantity of cinnamon, mace, and coriander seed, together with a tea spoonful of ginger instead of a table spoonful, put into this cake will convert it into spice snaps.
143. _Cider Cake._
Rub together three quarters of a pound of sugar, and half a pound of butter. Dissolve two tea spoonsful of saleratus in half a tea cup of water, turn it into the cake, together with half a pint of cider, stir in two pounds of flour and a grated nutmeg. Bake it about half an hour. This cake should be eaten in the course of two or three days after it is made, as it gets dry very quick.
144. _Cookies._
Stir together one cup of butter, two of sugar. Dissolve a tea spoonful of saleratus in a cup of milk, (water will do but the cake will not be as rich,) stir it into the cake, together with a table spoonful of caraway seed, and one egg beaten to a froth, knead in flour till of the right consistency to roll out easily. Lay the cake on a moulding board, and if you cannot roll it out without its sticking to the rolling pin, more flour should be added. Stamp and cut it into cakes, lay them on flat tins well buttered, bake them in a quick oven.
145. _New Year's Cookies._
Mix one pound of butter, a pound and three quarters of sugar, dissolve a couple of tea spoonsful of saleratus, in a pint of milk, and turn it on to the butter and sugar when well mixed, beat three eggs to a froth and stir them into the cake, with a grated nutmeg, and three heaping table spoonsful of caraway seed. Sift three pounds of flour and work into the cake with the hand. Roll them half an inch thick, and bake them immediately in a quick oven.
146. _Plain Tea Cakes._
Stir together half a tea cup of butter, two of sugar, turn in a tea cup of milk with a tea spoonful of saleratus dissolved in it, add one half of a grated nutmeg, and flour enough to enable you to roll it out, cut it into small cakes.
147. _Shrewsbury Cake._
Mix a pound of butter, with twelve ounces of sugar, add five eggs beaten to a froth, a little rosewater, or essence of lemon, and a pound of flour, roll the cake out thin, and stamp and cut it into cakes, and bake them in a quick oven.
148. _Tunbridge Cake._
Stir six ounces of butter with the same quantity of sugar, beat a couple of eggs and put in, together with a table spoonful of cream, and a little orange flower water, or essence of lemon; add three quarters of a pound of flour, roll it out thin and cut it into cakes.
149. _Jumbles._
Mix half a pound of sugar, with the same quantity of butter, five beaten eggs, a little essence of lemon; add a pound of flour when well mixed. Roll it about half an inch thick, cut it into narrow strips of equal length, join the ends together so as to form rings. Bake them on flat tins.
150. _Simbals._
Rub together half a pound of sugar, quarter of a pound of butter; dissolve a tea spoonful of saleratus, in half a cup of milk, put it into the cake, with a couple of beaten eggs, a little mace or nutmeg. Then add flour enough to render it sufficiently stiff, to roll out. It should be rolled in pounded white sugar, cut into strips, and the ends joined in the form of rings.
151. _Sugar Gingerbread._
Mix a pound of sugar with six ounces of butter, dissolve a tea spoonful of saleratus, in half a tumbler of milk, and stir in, together with four beaten eggs, three tea spoonsful of ginger; when well mixed, add a pound and a half of flour, and roll it out about an inch thick, run a jagging iron across it, in parallel lines, an inch apart. Bake it on flat buttered tins, in a quick oven.
152. _Rusk._
Melt six ounces of butter, and mix it with half a pound of sugar, turn in half a pint of lukewarm milk, half a tea cup of yeast, (brewer's is the best,) add three tea spoonsful of cinnamon, and flour to make them stiff enough to mould up. Set them in a warm place to rise. When light mould them up into small cakes, lay them on tins well buttered, let them remain till very light, before baking them.
153. _Whigs._
Mix three quarters of a pound of sugar, with half a pound of butter; when white, beat two eggs, and put in, together with half a pint of milk, half a tea cup of yeast, a tea spoonful of rosewater or nutmeg, and two pounds of flour. When very light bake them in cups.
154. _Hot Cream Cakes._
Rub together three quarters of a pound of flour, a quarter of a pound of butter, and half a tea spoonful of salt; beat four eggs to a froth, and put in, together with a tea cup of cream; drop this mixture into buttered muffin hoops, placed in a buttered bake pan; when brown take them up, split and butter them.
155. _Cross Buns._
Mix a tumbler of lukewarm milk, with a pint of flour, a tea cup of yeast, a tea spoonful of salt, the same quantity of allspice, mace, and three tea spoonsful of cinnamon, set it in a warm place; when light, add half a pound of sugar, the same quantity of melted butter, (it should not be hot,) and flour enough to render it sufficiently stiff to roll out. Put them in a warm place to rise again, when risen mould them up into cakes, of the size of an egg, lay them on buttered tins several inches apart; press on them a mould in the form of a cross, let them remain an hour before baking them.
156. _Nut Cakes._
Melt a tea cup of lard, and mix it with four tea cups of rolled sugar, three eggs well beaten, three tea spoonsful of cinnamon, or a little rosewater, add a pint of lukewarm milk, half a pint of yeast, and flour to make it stiff enough to roll out. Put it in a warm place to rise, (the oven is the best place to raise them in, several hours after you have baked in it.) When so light as to appear like a sponge in the middle, roll it out about an inch thick, and cut it into cakes about three inches long and two wide; let them stand twenty or thirty minutes before boiling them. Fry them in a kettle, with about two pounds of hot lard; the fat should boil up as they are put in, and not more than seven or eight boiled at once; the kettle should be over a brisk fire and shaken constantly while frying. The same lard will answer to fry several batches of nut cakes in, if not burnt, with the addition of a little more fat.
157. _Crollers._
Melt your lard in a frying pan, to fry your crollers in; take four table spoonsful of it when melted, and mix with five heaping table spoonsful of rolled sugar, half a tea spoonful of salt, four beaten eggs, and a little essence of lemon, or rosewater. Dissolve a tea spoonful of saleratus, in half a tea cup of milk, and turn it in, together with flour sufficient to enable you to roll it out easily. Roll it half an inch thick, cut it with a jagging iron, or knife, into strips about half an inch wide, twist them into any shape you please. Heat your fat in your frying pan till it boils up, as the cakes are laid in. There should be fat enough, to cover them, watch them narrowly, when brown on the under side, turn them carefully and let them brown on the other.
158. _Molasses Dough Cake._
Into three tea cups of raised dough, work with the hand half a tea cup of melted butter, a tea cup of molasses, and a couple of eggs, beaten to a froth, chop the rind of a fresh lemon very fine, and put it in, together with the juice, and a tea spoonful of cinnamon; work it with the hand eight or ten minutes, then put it into cake pans well buttered, and set it in a warm place, about twenty minutes before baking it.
159. _Sugar Dough Cake._
Dissolve a tea spoonful of saleratus in half a tumbler of milk, strain it on three cups of raised dough, a tea cup of melted butter, two eggs, two tea cups of rolled sugar, and two tea spoonsful of cinnamon. Work it with the hand, for ten or twelve minutes, put it in deep pans, set it in a warm place for fifteen minutes before you put it in the oven.
160. _Measure Cake._
Stir together till of a light color, a tea cup of butter, with two of sugar, beat four eggs and put in, together with a grated nutmeg, and a pint of flour. Stir it till just before it goes into the oven, bake it in deep tins about twenty minutes.
161. _Cup Cake._
Mix three cups of sugar, with one and a half of butter. Beat three eggs and put in, together with a little essence of lemon, or rosewater. Dissolve a tea spoonful of saleratus, in a tea cup of milk, and strain it into the cake. Stir in six cups of sifted flour, and bake it either in cups or deep pans.
162. _French Loaf._
Stir together one pound of sugar, three quarters of butter. When white, mix a gill of wine, one of rose or French brandy, half a gill of milk and stir it into the cake, together with eight eggs beaten to a froth, the whites and yolks separate, put in a pound and a half of sifted flour, just before it goes into the oven; add a grated nutmeg, a quarter of a pound of citron, or pounded almonds, and three quarters of a pound of Zante currants or stoned raisins.
163. _Washington Cake._
Dissolve a tea spoonful of saleratus in a wine glass of milk, and put it with half a pound of butter and a pound of sugar previously stirred white, add a wine glass of wine, four eggs, and a pound and a half of flour, put in rosewater or essence of lemon, to the taste.
164. _Plain Cream Cake._
Mix a tea cup of cream, two of sugar, a couple of beaten eggs, and a wine glass of milk, with a tea spoonful of saleratus dissolved in it. Stir in flour to render it of the consistency of pound cake.
165. _Rich Cream Cake._
Stir till white, half a pound of butter, with three quarters of sugar, then add a wine glass of brandy, seven eggs beaten to a froth, the whites and yolks separate. Stir in a pound and a half of sifted flour, and mace to your taste. Just before it goes into the oven stir in half a pint of cream, and three quarters of a pound of fruit.
166. _Shelah or quick Loaf Cake._
Melt half a pound of butter, when cool work it into a pound and a half of raised dough. Beat four eggs, with three quarters of a pound of rolled sugar, and put it into the cake together with a tea spoonful of saleratus, dissolved in a tea cup of milk, add a wine glass of brandy, a little mace and cinnamon. Work the whole with the hand for a quarter of an hour, add a pound of raisins; then put it into cake pans, let it remain twenty five or thirty minutes, before baking it.
167. _Loaf Cake._
Into two pounds of flour, stir a pound of lukewarm melted butter and a tea cup of yeast, put it in a warm place to rise, but care must be taken not to get it too warm, as the yeast will get scalded, and prevent its rising. When perfectly light, beat four eggs with a pound and a quarter of sugar, and work them into the sponge, with a wine glass of wine, and one of brandy, three tea spoonsful of cinnamon, a little mace, or nutmeg. Work the whole well with the hand for ten minutes, then set it where it will rise again. When risen the second time, work it with the hand for fifteen minutes, then stir in gradually a pound of stoned raisins, and quarter of a pound of citron cut into small strips, fill your cake pans about half full, put them near the fire for half an hour, to rise again in the pans. Bake the cake in a quick (but not a furious oven,) for about an hour and twenty minutes.
168. _Rice Cake._
Mix ten ounces of ground rice, three of wheat flour, eight ounces of powdered sugar, sift them by degrees into eight yolks and six whites of eggs previously beaten to a froth, grate in the peel of a lemon, and bake it in deep pans, about twenty minutes.
169. _Diet Bread._
Sift a pound of flour, and put it with a pound of sugar and eight eggs well beaten, add a little rosewater or essence of lemon, bake it fifteen or twenty minutes.
170. _Scotch or Lemon Cake._
Stir together till white, a pound of sugar, half a pound of butter; then put in eight eggs, beaten to a froth, with the grated peel of a couple of lemons, and the juice. Sift a pound of flour and stir it in.
171. _Pound Cake._
Mix a pound of sugar, three quarters of butter, when white put in eight eggs beaten to a froth, the whites and yolks separate, add a pound of sifted flour, and mace, to your taste. If you wish your cake to be very rich, stir in just before it is put in the oven, half a pound of stoned raisins, and quarter of a pound of citron, or pounded sweet almonds.
172. _Queen's or Heart Cakes._
Rub together till very white, a pound of sugar, three quarters of butter, then beat the whites and yolks of seven eggs, separately to a froth, and stir them into the cake, mix a wine glass of wine, one of brandy, and one of milk, turn it into the cake, then stir in a pound of flour, a little essence of lemon, and mace or nutmeg to your taste. Stir the whole well together, then add (a minute before you put it in the pans,) half a pound of raisins seeded, quarter of a pound of Zante currants, quarter of a pound of almonds pounded fine, or citron cut in strips; they should be stirred in very gradually, a handful of each alternately; when well mixed in, bake the cake immediately, in small tins or in large cake pans, if baked in the latter it will require baking about an hour and twenty five minutes, if baked in small tins it will bake in much less time.
173. _Jelly Cake._
Stir together half a pound of sugar, and six ounces of butter, beat seven eggs to a froth and put in, together with a little mace, or nutmeg, then stir in gradually a pound of flour, and the juice and grated peel of a fresh lemon, turn the mixture on to scolloped tin plates, well buttered, the mixture should not be more than quarter of an inch thick in each one, bake them until brown, in a quick oven, then pile them together on a plate, with jelly spread on each one and jelly on the top.
174. _Raised Queen's Cake._
Stir into a pound of flour, half a pint of lukewarm milk, a tea cup of yeast, set it in a warm place; when light stir a pound of sugar, with three quarters of butter and work it into the sponge, with three beaten eggs, a little mace or essence of lemon, and half a pound more of sifted flour. Work the whole together for fifteen or twenty minutes, then let it remain till very light, when so, stir in half a pound of seeded raisins, quarter of a pound of Zante currants, and the same of citron. Bake it directly in a moderate oven, but not a slow one.
175. _Sponge Cake._
Take the weight of ten eggs, in sifted loaf sugar, beat it well with the yolks of twelve eggs, then grate in the peel of a fresh lemon, and add the juice of half an one. Beat the whites of six eggs to a froth, and mix them with the sugar and yolks. Beat the whole, well together without any cessation, for fifteen minutes, on a shallow plate, then stir in very gradually the weight of six eggs, in sifted flour, put it in a moderate oven, as soon as the flour is well mixed in, and bake it from fifteen to twenty minutes.
176. _Almond Sponge Cake._
Into the whites of sixteen eggs, beaten to a froth, stir their weight of sifted loaf sugar; beat them well five or six minutes, then add the weight of seven whites of eggs, in sweet almonds, previously blanched, dried, and pounded fine, a table spoonful of cream or lukewarm melted butter, beat the ingredients well together, then stir in very gradually, the weight of the whites of eight eggs, in sifted flour; as soon as it is mixed in well, bake it in a moderate oven about twenty minutes.
177. _Black or Fruit Cake._
Stir for twenty minutes, four pounds of butter with five of sugar. Beat forty eggs, the whites and yolks separate, and stir them into the butter and sugar, then add a table spoonful of cinnamon, the same quantity of rosewater, a tea spoonful of essence of lemon, or three of orange flower water, half an ounce of allspice, the same of mace, and a tea spoonful of cloves. Stir in very gradually, five pound of sifted flour. Mix three glasses of white wine, three of brandy, and two of milk. Stir it with the rest of the above ingredients for twenty minutes, then stir in three quarters of a pound of blanched, dried and pounded almonds, four pounds of stoned raisins, five of Zante currants, and a pound of citron, cut in small pieces, the fruit should be stirred in gradually, a handful of each kind alternately. Bake it immediately in a moderate oven, for about two hours and a half. This kind of cake will keep good four or five months.
178. _Almond Cheese Cake._
Mix half a pound of powdered loaf sugar, with four ounces of butter, when white add a gill of cream, if you have it, if not put in the same quantity of boiling milk, with an ounce of pounded cracker, two ounces of blanched and pounded sweet almonds, half a glass of wine, a tea spoonful of orange flower or rosewater, and half a grated nutmeg. Beat five eggs to a froth, the whites and yolks separate, and stir into the above mixture; then set it on a few coals and stir it constantly till scalding hot, take it off before it boils, and stir it till nearly cold, then add quarter of a pound of Zante currants. Pour it into patty pans, lined with puff paste, cut blanched almonds into small slips, and ornament the top of the cheese cake with them. Bake them in a quick oven twenty minutes.
179. _Maccaroons._
Beat the whites of nine eggs to a stiff froth, then stir in ten large table spoonsful of powdered loaf sugar, beat them together well; add quarter of a pound of bitter almonds, previously blanched, dried and pounded fine, and the same quantity of sweet ones. When the whole is well mixed, do them up into balls of the size of a walnut, lay them on buttered baking plates, several inches apart, flatten them on the top, bake them in a slow oven till of a light brown.
180. _Frosting for Cake._