Part 4

Pare six good-sized potatoes; put them on to boil with three pints of water and a handful of hops; pour the water through a sieve on a pint of flour; stir it until perfectly smooth; mash your potatoes through a cullender into the yeast; stir all well together, and let it stand till nearly cold; then stir into it a pint bowl half full of dry yeast, dissolved in water; put the water on the dry yeast as soon as you mix your flour and potatoes, and when it has sufficiently cooled, your yeast will be ready to go in. Set it in a warm place to rise. When it is light enough, keep it in a cool place; cover it close. Yeast should be made the day before you bake; then it is good and fresh.

TO MAKE DRY YEAST.

Make as directed above. When perfectly light, stir in corn meal till it is quite dry; spread it on dishes to dry. Be careful not to let it be in the sun, as this would sour it. When dry, put it in a bag, in a dry, cool place. In summer time, when the flies are numerous, spread a thin piece of gauze over to keep them off when it is drying.

BREAD.

Sift the flour; put it in an earthen vessel; the quantity of flour you take will depend upon the number of loaves you want. Four loaves of bread will require two quarts of water; pour the water, which may be as warm as milk just from the cow, upon the flour, enough to make a thick batter; put in two tablespoonsful of salt, and a pint of home-made yeast; do not beat it after the yeast goes in. Set it in a warm place to rise; when it is light, work it very well with flour. The more you knead it, the better. If the flour is running, the bread will require to be made stiffer than when it is superfine flour. Let it rise again, covering it, and set it in a warm place. When it is broken on top, make it into loaves, with as little flour as possible. Put each loaf into a basket: cover it over, and set it to rise again. When quite light, bake it in a brick oven, from three quarters to one hour.

TO BAKE IN A BRICK OVEN.

A brick oven will require one hour to heat. The wood should be split fine; make a little fire at first, then add more wood; when the oven is white at the top, it is sufficiently hot. Spread the coals over the bottom of the oven, and let them remain a quarter of an hour.

Rusk or biscuit, if they are very light, will bake in from ten to fifteen minutes. Bread requires one hour.

PHILADELPHIA BUNNS.

One pound of flour, and a half pound of sugar, one pint of milk, with one teaspoonful of soda, a few currants, and half a pound of butter, a tea-cup full of yeast. Mix all well, and let it rise; when well risen, put in six eggs, beaten separately: pour it in the pans, and let it rise again; then bake.

BREAD ROLLS.

When your bread is very light, take a piece of dough, into which rub a small piece of butter; make them into rolls a quarter of an inch thick: let them rise, and bake.

DIET BREAD.

Rub into a pound of flour, one tablespoonful of butter, and a teaspoonful of salt: work it very well, or beat it; roll very thin: stick with a fork, and bake.

MUSH ROLLS.

Have a pint of corn mush; when a little warm, add a little salt and flour, enough to make a dough; add a tea-cup full of yeast; let it rise, and when quite light, make into rolls; let them rise again, and bake. You can put a little butter with them, if you prefer: but they are very palatable without.

RISEN MUFFINS.

Warm a quart of milk, into which put a quarter pound of butter, enough flour to make a batter, two eggs, well beaten, and a cup of yeast, a little salt; when quite light, bake in rings. Do not beat them after the yeast is in: they will be light enough in three hours.

SODA CAKES, VERY SUPERIOR.

Sift into three pints of flour, three teaspoonsful of cream of tartar; rub one quarter of a pound of butter in the flour; dissolve one teaspoonful of soda in as much milk as will make a dough, thick enough to roll out; then take a large spoonful, sift flour on the board, roll out and bake: do not touch them with the hands.

PHILADELPHIA MILK BISCUIT.

Rub half a pound of butter in three pounds of flour, a teaspoonful of salt; warm the milk and pour on enough to make a thick batter; beat it well, then add a cup of good yeast. Do not beat it after the yeast goes in; let it rise; when quite light mix in flour, enough to make it out, but as little as possible: roll it out and cut into cakes with a small tumbler: let them rise again, and bake as soon as light.

TWIST ROLLS.

Twist rolls are made in the same way, only make in small twists or rings, and bake.

LIGHT BISCUIT.

Have a quart of milk a little warm, into which put two spoonsful of butter; pour this on flour, enough to make a dough; add a tea-cup full of yeast, and a little salt; let it rise three hours, when roll into cakes: put them in pans: let them rise again, and bake.

TEA BISCUIT.

Warm a pint of good milk, into which put a piece of butter, the size of an egg; pour this on some flour, with a little salt and a tea-cup full of yeast. When quite light, knead it well; roll out and bake in pans. When done, pull them open and butter them.

GERMAN CAKES.

Cut up into a pound of flour, lard the size of an egg, and a little salt; milk sufficient to make a dough; roll out very thin, and bake. These cakes can be fried in lard, in round cakes, and are then called snow-balls.

MARYLAND BISCUIT.

Cut up a quarter of a pound of lard and butter, into two pounds of flour; add a little salt and water enough to make a stiff dough; beat very light with an axe, till it will break off short: stick with a fork, and bake in a quick oven. To be made up in small cakes.

BUCKWHEAT CAKES.

In a quart of buckwheat meal, put a cup of Indian or wheat flour, whichever is preferred. Make this into a batter, with water, a little warm, a cup of yeast and a little salt. Set it to rise, and when quite light, pour it on the griddle. It is better to set them to rise in a pitcher, as stirring the batter spoils them.

FLANNEL CAKES.

Make a batter of a pint of milk, sufficiently warm to melt in it a piece of butter the size of an egg, two eggs, a little salt and flour; put in a cup of yeast, and set it to rise three hours: bake on the griddle. If you wish them quick, make them of soda and cream of tartar, one third soda, and two thirds cream of tartar, or yeast powder.

SALLY LUNN.

Take a pint of milk and water mixed; warm it, and melt a small piece of butter in it. Put in flour enough to make a stiff batter. Two eggs and a cup of good yeast, a little salt, but no sugar. Set it in a warm place to rise. Send to table whole. This quantity will take near an hour to bake: do not beat it after the yeast goes in.

POTATO BREAD OR ROLLS.

Take some mealy potatoes, mash them fine in some flour, a small piece of butter, a little salt and some yeast; when light, roll out in cakes: put them in pans, and set them away to rise, and when light, bake.

MUSH MUFFINS.

Take a pint of corn mush, and when milk warm, put in a lump of butter, a little milk, two eggs, and flour enough to make a batter; add a little salt and one cup full of yeast. Set to rise for three hours: bake in rings.

RICE MUFFINS.

Take a cup full of boiled rice, and a piece of butter, the size of an egg; pour upon this a quart of boiling milk; add a little salt and two eggs well beaten; when cool, a tea-cup full of yeast and flour, enough to make a stiff batter: when light, bake in rings.

QUICK MUFFINS.

One and a half pints of milk to a quart of flour, an even tablespoonful of butter, two eggs; sift with the flour two teaspoonsful of cream of tartar, and dissolve with a little milk and a teaspoon three quarters full of soda: bake immediately.

QUICK WAFFLES.

Quick waffles are made with sour cream. To one quart of sour cream add flour enough to make a batter, two eggs well beaten, a small piece of butter, and one teaspoonful of soda; just before baking, a little salt; bake immediately: a little boiled rice will be a great improvement.

REMARKS ON MAKING INDIAN BREAD.

It is better in making Indian bread to pour the liquid, either water or milk, boiling hot on the Indian meal. Indian takes more salt than wheat.

TO MAKE MUSH.

Have a pot of boiling water. Stir in gradually corn meal to make it thick. Salt it to your taste: let it boil one hour. When it is cold, slice it and fry it a light brown: send to table hot.

CORN BATTER CAKES.

Pour boiling milk on meal, enough to make a batter; add a little salt and two eggs. The eggs will prevent them breaking when they are turned: send hot to table. If this batter is made thick and baked in a pan, it is called pone.

JOURNEY CAKE.

Mix well some corn meal with water, and a little salt. Have ready the middle board of a flour barrel-head; wet the board, upon which put the dough with a large spoon; smooth it over; bake before the fire; when baked brown, turn the other side. Send hot to table.

LIGHTENED PONE.

Pour either milk or water boiling hot on a pint of corn meal; add salt, and, when it is cool, some yeast and two eggs; when it is light, it will open at top: bake in pans an inch thick.

INDIAN BREAKFAST CAKES.

Upon one quart of corn meal, pour one quart of boiling milk, with a small piece of butter, a spoonful of salt, a spoonful of cream of tartar, and a half one of soda sifted with the meal; when well mixed drop them into a pan, and bake in an oven: these cakes must be rough on top.

POTATO CAKES.

Boil ten mealy potatoes, put to them a piece of butter the size of an egg, some salt and flour, enough to roll them out; bake them in cakes, on the griddle: send hot to table.

TO MAKE PUFF PASTE.

Take one pound and a half of flour; sift half of it into a tin pan. The remainder keep for rolling out the paste; take a pound of butter which has been washed and well worked the night before, and kept in a cold place. Cut up half of it with two knives into the flour, then mix it with a tumbler of ice water. Then roll it out very thin, and spread on it in small thin pieces a quarter of a pound of butter, and sift flour over it. Cut it in strips, about four inches wide, and six long; lay one upon another till they are all on; then roll again, and put the remaining quarter of butter on as before; roll and cut it in strips, and those strips in squares, and lay one upon another. When you make the pie do not take one of the strips, but cut it down, so as to have as many layers as possible in each pie. Always use the knives: never touch the paste with the hand.

ANOTHER VERY SUPERIOR PUFF PASTE.

One pound and a quarter of flour, and one of butter. The butter should be divided into four parts, and the salt well washed out of it in three different waters, the night before, and set in a cold place to become hard, the harder the better. Weigh a pound and a quarter of flour; sift half a pound of the flour into a tin pan, (such a pan as should be always kept for making pastry,) keep the rest of the flour in the sieve. Cut up in the pan with the half pound of flour, a quarter of a pound of butter with two knives. (The hands should never touch the pastry.) Then pour slowly into the pan half a pint of ice water; mixing it with the knives. Sift some of the flour on your board, and roll it out very thin, with a floured rolling pin; sufficient flour must be used to prevent it sticking to the board; put over the paste in small pieces as regularly as possible, one quarter of butter; then sift flour over and cut it in strips about three inches wide; then cut across as many times, placing one piece upon another till it makes quite a high mound. Flour it and roll it out again as thin as possible. Then put on in very small pieces the third quarter of butter, and proceed as above, with the last quarter; roll out very thin, cutting it as before. The flour is now all rolled in except half of a pound, reserved for rolling out the paste when making up. It should be made in a cold place, and near an open window. When you make up your pies cut a piece from top to bottom of the pile, and roll out thin. The fire should be under pastry to make it puff up. There is nothing better for baking pastry than a ten plate stove.

VERY SUPERIOR MINCE PIES.

Take a fresh tongue and some of the neck, four pounds in all; two pounds of suet, four pounds of raisins, two of currants, two of citron, six pounds of sugar, one quart of brandy, one of Madeira wine, and half a peck of apples. Cinnamon, nutmeg, cloves, and very little salt.

CURRANT PIES.

Pick and scald your currants; let them stand a few minutes, then pour off the water. Some prefer them stewed. Sugar to your taste. Gooseberries are prepared in the same way.

RHUBARB PIE.

Take off the skin; cut in small pieces; sugar them and put them in the paste, and bake. Some prefer them stewed.

BLACKBERRY PIE.

Wash your blackberries; put them in the paste, with sugar to your taste: bake, and send hot to table. These pies are not good, if they stand long after being baked.

PEACH PIES.

Pare your peaches; cut them in slices; put them in your paste with sugar and a little water, and bake slowly.

FLORENDINES.

Boil a quart of milk; stir into it four tablespoonsful of rice flour; let it boil ten minutes, then add a tea-cup full of powdered loaf sugar, grated nutmeg, a gill of cream, and five eggs beaten very light. Make a puff paste, and bake.

CREAM PUDDING.

To one cup of cream, add two tablespoonsful of rice flour, and two eggs; a few currants, sugar, and rose water, to your taste: bake in paste.

INDIAN PUDDING.

Pour one quart of boiling milk over a half pint of corn meal; add two tablespoonsful of butter, and four of molasses; beat four eggs very light; and, when perfectly cool, add them, with a glass of brandy, and mace and nutmeg: bake, and send to table hot with wine sauce.

RICE PUDDING.

Take half a pint of rice; wash it well; put it on to boil with very little water, and let it boil dry; then stir in a piece of butter the size of a goose egg; a grated nutmeg, a tea-cup full of loaf sugar, a quart of milk, and two eggs well beaten: pour it into a pudding dish, and bake.

COCOANUT PUDDING.

Grate one cocoanut; pour the milk on some sugar, then boil it, and throw in the cocoanut; let it come to a boil again. When cold, add four eggs well beaten: bake in puff paste.

BREAD PUDDING.

Take the inside of a stale loaf of baker’s bread; pour over it one quart of boiling milk; when perfectly cold, add five eggs well beaten, one cup full of sugar, a small piece of butter, a little brandy, mace, and nutmeg: bake in buttered pans. A few raisins would be an improvement.

POOR MAN’S PUDDING.

Have a pan well buttered; on which put a layer of bread crumbs; then a layer of apples, pared and sliced, and some sugar and cinnamon; then bread and butter; then apples, sugar and cinnamon, till your dish is full. The apples should be juicy: bake, and eat, with wine sauce.

SAGO PUDDING.

Wash a tea-cup full of sago well, in two waters; then pour over it one quart of boiling milk; a small piece of butter. Set it on the stove to simmer, slowly, for a few moments; then take it off. Beat four eggs very light; add sugar and rose water, to your taste: bake in a crust, or in a buttered dish.

TAPIOCA PUDDING.

Wash well the tapioca; one cup to a quart of milk; put it on the stove; let it boil till soft; stir in while hot a little butter; let it get cold; beat three eggs very light: season to your taste, with sugar and lemon peel: bake in a paste.

ARROW ROOT PUDDING.

Boil one quart of milk; dissolve one tablespoonful of arrowroot; and when the milk boils, stir it in as you would starch. Let it cool, and then mix a half pound of butter, and the same of sugar; add six eggs beaten very light; the rind of a lemon grated, and some grated nutmeg; put a paste in your dish, and bake: this quantity will make four puddings.

ORANGE PUDDING.

Orange pudding is made like lemon pudding: using the oranges instead of the lemons.

JERSEY RICE PUDDING.

Wash well half a tea-cup full of rice; put it in a bake pan with two quarts of milk; sugar and cinnamon to your taste: bake in a slow oven till it is as thick as custard.

SPONGE CAKE PUDDING.

Make a sponge cake batter. Boil it in a pyramid form. Make a sauce of the white of egg and loaf sugar beaten up together. Pour over the pyramid.

MUNSEY PUDDING.

Take half a loaf of bread crumbled fine; a cup full of suet chopped fine; some pippin apples cut in thin slices. Have a tin pan well buttered; put the bread around it; then put in alternately the apples, bread and suet, with some sugar and nutmeg; to be baked, and eaten with wine sauce.

PEACH PUDDING.

One quart of dried peaches. Wash them well in four waters; then pour three pints of boiling milk on one quart of bread crumbs, made fine; five large tablespoonsful of flour, three spoonsful of cinnamon, one wine-glass full of brandy, half a pound of suet, two tablespoonsful of brown sugar, eight or nine eggs beaten separately: boil three hours, and eat with wine sauce.

PLUM PUDDING.

Take the crumbs of a five cent loaf of bread; one quart of rich milk boiled and poured over the bread while hot, one quarter of a pound of suet cut fine, two pounds of raisins stoned, half a pound of currants washed and dried, one quarter of citron cut in thin slices, six eggs beaten very light, one tablespoonful of flour. Mix these ingredients, and boil, or bake slowly. Make a rich sauce, half wine and half brandy.

SWEET POTATO PUDDING.

Boil one pound of sweet potatoes till half done; then skin and grate them; add half of a pound of butter, the same of powdered sugar, beaten to a cream; add six eggs well beaten, a grated nutmeg, and lemon peel with a glass of brandy; bake in a paste, and when the pudding is done, sprinkle the top with sugar, and cover with bits of citron. Irish potato pudding is made in the same way. A little cream is an improvement to the Irish potato pudding.

PUMPKIN PUDDING.

Stew a fine sweet pumpkin till soft and dry; rub it through a sieve; add half a pound of butter beaten to a cream, with half a pound of sugar, half a pint of new milk, and a wine-glass full of brandy, some cinnamon, and nutmeg, six eggs beaten very light: put in a paste, and bake.

LEMON PUDDING.

One pound of butter; the same of sugar beaten to a cream; ten eggs beaten to a froth, one wine-glass full of brandy and rose water mixed; the rind of one lemon and the juice; add one tablespoonful of grated cracker, or Indian meal: bake in a paste.

LEMON PUDDING ANOTHER WAY.

One cup full of sugar, one egg, the rind and juice of one lemon. This will make one pudding: or mix with a little rice flour, and make two with two eggs.

A FANCY DISH.

Get some small-sized oranges; take out all the pulp very carefully, by cutting a round piece out of the top; scrape out the pulp with a spoon. Make a jelly with the juice of the oranges; wash and wipe dry the skins of the oranges. Have some blanc-mange of Irish moss: fill half of the oranges with the blanc-mange, and the rest with the jelly; let it get perfectly cold, then cut them in halves or quarters, just as you fancy; pile them in a dish, and ornament with orange or any kind of long leaves.

MERANG AUX POMME IN PASTE.

Have a good under crust; cover with stewed apples seasoned with lemon peel; make an icing as for cake; spread thick over the apples: put it in the oven for a few moments.

MERANG AUX POMME WITH CREAM.

Have some good cooking apples; pare, core, and stew them slowly till they are tender; then take them out, and fill the centre with any kind of marmalade. Arrange them in any fanciful manner you may prefer. Have some apples stewed and mashed fine; fill all the uneven spaces; cover this with icing, and decorate with blanched almonds, or macaroon. Set it in a moderate oven for a few minutes: to be eaten with cream, when perfectly cold.

SPONGE CAKE CUSTARD.

Grate some stale sponge cake; upon which put some thin slices. Whisk three eggs very light; pour on them one pint of boiling milk: season with lemon peel and sugar to the taste. Mix all well together: bake twenty minutes in a slow oven. Cover the top with sponge cake, and pile the icing up high in the centre.

SWISS CUSTARD.

Take a quart of thick cream. Mix very smoothly eight teaspoonsful of the finest flour, with some of the quart of cream: season to your taste with lemon peel and sugar. Then put the remainder of the cream on the fire, and when it simmers slowly, put in the cream and flour, stirring it very gently till it is thick; then pour it out: when perfectly cool, add some lemon juice. Place in a dish some macaroons, upon which pour some of the custard. And so proceed, till all of the custard is in. Ornament the top with any kind of preserves you prefer.

STRAWBERRY WHIPS.

You can make a basket of macaroons any shape you like, by dipping the edges of the macaroons in barley sugar, and putting them over a mould. Whip some cream with strawberry juice, fill your basket very high, and ornament with strawberries and rose leaves.

A GOOD DESSERT.

Take half a pound of loaf sugar; rub on it the rind of a lemon; add half a pint of boiling water; let it stand till quite cold; beat the whites of three eggs very light, and one yolk. Mix all together with a little lemon juice. Put this in a pitcher and set it in a pan of boiling water, stirring it till it is thick: when quite cold, put it in cups. If you find it difficult to thicken, add two teaspoonsful of rice flour, with the boiling water.

APPLE DUMPLINGS.

Boil some potatoes; mash them with salt and a small piece of butter; add flour, enough to make a paste; pare and core your apples; have small dumpling-cloths, on each of which place a tablespoonful of dough, and roll it out; then tie up an apple in each one; scald and flour your cloth. They should be put in when the water boils, and will take from half to three quarters of an hour to boil, if the apples are good.

PEACH DUMPLINGS.

Make a paste of one pound of flour, and a quarter of suet; cut the suet up fine: put in water enough to make a paste; pare your peaches, and put each one in a cloth; tie up and boil: have a small cloth for each dumpling.

FRUIT DUMPLINGS.

Pour some boiling water on flour; beat it very light; roll it on a cloth; put in your fruit; tie it up, and boil.

INDIAN MEAL FRITTERS.

Make a batter of a pint of milk, some Indian meal, and two eggs; have ready some hot lard, and fry them.

APPLE FRITTERS.

Make a batter of one pint of milk, and three eggs, and flour; chop four pippin apples up fine; stir them into the batter; drop in a spoonful at a time.

PANCAKES.

Make a batter of eggs, and milk, and flour; pour a little in the pan, sufficient to cover the bottom: when a light brown, turn on the other side.

A QUICK PUDDING.

Mix one table-spoonful of arrow-root with a pint of milk; beat up two eggs very light; while the milk is boiling, add the arrow root, and stir all the time: when it comes to a boil, take it off; let it cool; then add the eggs, some lemon peel, and a little juice: bake in a paste.

BOILED MILK FRITTERS.

Have a quart of new milk boiling hot; stir into it flour enough to make a stiff dough: then take it off, and let it get perfectly cold; beat seven eggs very light, and stir them in: drop them in hot lard, and fry a light brown.

A BAKED FLOUR PUDDING.

To one quart of milk, add eight tablespoonsful of flour. Stir till the flour is perfectly well mixed; then add six eggs, beaten separately, very light: butter your pan, and bake in a quick oven; or bake in cups; these are then called puffs.

A FARINA PUDDING.

Boil a quart of milk; stir into it four tablespoonsful of farina; let it boil fifteen minutes: when cold, add a cup of cream, a nutmeg, a cup full of powdered sugar, and four eggs; bake, and eat hot with wine sauce.

CORN STARCH PUDDING.

Put three table-spoonsful of corn starch into a quart of boiling milk; let it boil ten minutes: then add four eggs, sugar and nutmeg to the taste. Bake and serve with wine sauce.