JUMBALS.
Put one pound of nice sugar into two
pounds of flour, add pounded spice of any kind, and
pass them through a sieve; beat four eggs, pour them
on with three quarters of a pound of melted butter,
knead all well together, and bake them.
Macaroone.
Blanch a pound of sweet almonds, pound
them in a mortar with rose water; whip the whites
of seven eggs to a strong froth, put in one pound of
powdered sugar, beat it some time, then put in the
almonds mix them well, and drop them on
sheets of paper buttered; sift sugar over, and bake
them quickly. Be careful not to let them get discoloured.
To make drop biscuit.
Beat eight eggs very light, add to
them twelve ounces of flour, and one pound of sugar;
when perfectly light, drop them on tin sheets, and
bake them in a quick oven.
Tavern biscuit.
To one pound of flour, add half a
pound of sugar, half a pound of butter, some mace
and nutmeg powdered, and a glass of brandy or wine;
wet it with milk, and when well kneaded, roll it thin,
cut it in shapes, and bake it quickly.
Rusk.
Rub half a pound of sugar into three
pounds of flour sift it, pour on half a
pint of good yeast, beat six eggs, add half a pint
of milk mix all together, knead it well:
if not soft enough, add more milk-it should be softer
than bread; make it at night in the morning,
if well risen, work in six ounces of butter, and bake
it in small rolls; when cold, slice it, lay it on
tin sheets, and dry it in the oven.
Ginger bread.
Three quarts of flour, three quarters
of a pound of brown sugar, a large spoonful of pounded
ginger, one tea-spoonful of powdered cloves sift
it, melt half a pound of butter in a quart of rich
molasses, wet the flour with it, knead it well, and
bake it in a slack oven.
Plebeian ginger bread.
Mix three large spoonsful of pounded
ginger, with three quarts of flour sift
it, dissolve three tea-spoonsful of pearl-ash in a
cup of water, and pour it on the flour; melt half
a pound of butter in a quart of molasses, mix it with
the flour, knead it well, cut it in shapes, and bake
it.
Sugar ginger bread.
Take two pounds of the nicest brown
sugar, dry and pound it, put it into three quarts
of flour, add a large cup full of powdered ginger,
and sift the mixture; wash the salt out of a pound
of butter, and cream it; have twelve eggs well beaten;
work into the butter first, the mixture, then the
froth from the eggs, until all are in, and it is quite
light; add a glass of brandy butter shallow moulds,
pour it in, and bake in a quick oven.
Dough nuts A yankee cake.
Dry half a pound of good brown sugar,
pound it and mix it with two pounds of flour, and
sift it; add two spoonsful of yeast, and as much new
milk as will make it like bread: when well risen,
knead in half a pound of butter, make it in cakes
the size of a half dollar, and fry them a light brown
in boiling lard.
Risen cake.
Take three pounds of flour, one and
a half of pounded sugar, a tea-spoonful of cloves,
one of mace, and one of ginger, all finely powdered pass
the whole through a sieve, put to it four spoonsful
of good yeast, and twelve eggs mix it up
well, and if not sufficiently soft, add a little milk:
make it up at night, and set it to rise when
well risen, knead into it a pound of butter, and two
gills of brandy; have ready two pounds of raisins
stoned, mix all well together, pour it into a mould
of proper size, and bake it in an oven heated as for
bread; let it stand till thoroughly done, and do not
take it from the mould until quite cold.
Pound cake.
Wash the salt from a pound of butter,
and rub it till it is soft as cream have
ready a pound of flour sifted, one of powdered sugar,
and twelve eggs well beaten; put alternately into
the butter, sugar, flour, and the froth from the eggs continuing
to beat them together till all the ingredients are
in, and the cake quite light: add some grated
lemon peel, a nutmeg, and a gill of brandy; butter
the pans, and bake them. This cake makes an excellent
pudding, if baked in a large mould, and eaten with
sugar and wine. It is also excellent when boiled,
and served up with melted butter, sugar and wine.
Savoy or spunge cake.
Take twelve fresh eggs, put them in
the scale, and balance them with sugar: take
out half, and balance the other half with flour; separate
the whites from the yelks, whip them up very light,
then mix them, and sift in, first sugar, then flour,
till both are exhausted; add some grated lemon peel;
bake them in paper cases, or little tin moulds.
This also makes an excellent pudding, with butter,
sugar, and wine, for sauce.
A rich fruit cake.
Have the following articles prepared,
before you begin the cake: four pounds of flour
dried and sifted, four pounds of butter washed to free
it from salt, two pounds of loaf sugar pounded, a quarter
of a pound of mace, the same of nutmegs powdered;
wash four pounds of currants clean, pick and dry them;
blanch one pound of sweet almonds, and cut them in
very thin slices; stone two pounds of raisins, cut
them in two, and strew a little flour over to prevent
their sticking together, and two pounds of citron
sliced thin; break thirty eggs, separating the yelks
and whites; work the butter to a cream with your hand-put
in alternately, flour, sugar, and the froth from both
whites and yelks, which must be beaten separately,
and only the froth put in. When all are
mixed and the cake looks very light, add the spice,
with half a pint of brandy, the currants and almonds;
butter the mould well, pour in part of the cake, strew
over it some raisins and citron do this
until all is in: set it in a well heated oven:
when it has risen, and the top is coloured, cover
it with paper; it will require three hours baking it
must be iced.
Naples biscuit.
Beat twelve eggs light, add to them
one pound of flour, and one of powdered sugar; continue
to beat all together till perfectly light; bake it
in long pans, four inches wide, with divisions; so
that each cake, when done, will be four inches long,
and one and a half wide.
Shrewsbury cakes.
Mix a pound of sugar, with two pounds
of flour, and a large spoonful of pounded coriander
seeds; sift them, add three quarters of a pound of
melted butter, six eggs, and a gill of brandy; knead
it well, roll it thin, cut it in shapes, and bake
without discolouring it.
Little plum cakes.
Prepare them as directed for pound
cake, add raisins and currants, bake them in small
tin shapes, and ice them.
Soda cakes.
Dissolve half a pound of sugar in
a pint of milk, add a tea-spoonful of soda; pour it
on two pounds of flour melt half a pound
of butter, knead all together till light, put it in
shallow moulds, and bake it quickly in a brisk oven.
To make bread.
When you find the barrel of flour
a good one, empty it into a chest or box, made for
the purpose, with a lid that will shut close:
it keeps much better in this manner than when packed
in a barrel, and even improves by lying lightly; sift
the quantity you intend to make up put
into a bowl two gills and a half of water for each
quart, with a tea-spoon heaped up with salt, and a
large spoonful of yeast for each quart; stir this
mixture well, put into another bowl one handful of
flour from every quart; pour a little of the mixture
on to wet it, then more, until you get it all in,
taking great care that it be smooth, and quite free
from lumps; beat it some minutes, take one-third of
the flour out of the kettle, pour on the batter, and
sprinkle over it the dry flour; stop the kettle, and
set it where it can have a moderate degree of warmth:
when it has risen well, turn it into a bowl, mix in
the dry flour, and knead it on a board till it looks
quite light; return it to the kettle, and place it
where it can have proper heat: in the morning,
take the dry crust carefully from the top, put the
dough on a board, knead it well, make it into rolls,
set them on tin sheets, put a towel over, and let
them stand near the fire till the oven is ready.
In winter, make the bread up at three o’clock,
and it will be ready to work before bed time.
In summer, make it up at five o’clock. A
quart of flour should weigh just one pound and a quarter.
The bread must be rasped when baked.
To make nice biscuit.
Rub a large spoonful of butter into
a quart of risen dough, knead it well, and make it
into biscuit, either thick or thin: bake them
quickly.
Rice bread.
Boil six ounces of rice in a quart
of water, till it is dry and soft put it
into two pounds of flour, mix it in well; add two
tea-spoonsful of salt, two large spoonsful of yeast,
and as much water as will make it the consistence
of bread: when well risen, bake it in moulds.
Mixed bread.
Put a tea-spoonful of salt, and a
large one of yeast, into a quart of flour; make it
sufficiently soft, with corn meal gruel; when well
risen, bake it in a mould. It is an excellent
bread for breakfast. Indifferent flour will rise
much better, when made with gruel, than with fair water.
Patent yeast.
Put half a pound of fresh hops into
a gallon of water, and boil it away to two quarts;
then strain it, make it a thin batter with flour; add
half a pint good yeast, and when well fermented, pour
it in a bowl, and work in as much corn meal as will
make it the consistency of biscuit dough; set it to
rise, and when quite light, make it into little cakes,
which must be dried in the shade, turning them very
frequently; keep them securely from damp and dust.
Persons who live in town, and can procure brewer’s
yeast, will save trouble by using it: take one
quart of it, add a quart of water, and proceed as
before directed.
To prepare the cakes.
Take one or more cakes, according
to the flour you are to make; pour on a little warm
water; when it is dissolved, stir it well, thicken
with a little flour, and set it near the fire, to
rise before it is used. The best thing to keep
yeast in, is a small mug or pitcher, with a close
stopper, under which must be placed a double fold of
linen, to make it still closer. This is far preferable
to a bottle, and more easily cleaned.
Another method for making yeast.
Peel one large Irish potato, boil
it till soft, rub it through a sieve; add an equal
quantity of flour, make it sufficiently liquid with
hop tea; and when a little warmer than new milk, add
a gill of good yeast; stir it well, and keep it closely
covered in a small pitcher.
Nice buns.
Put four ounces of sugar with three
quarters of a pound of flour; make it up with two
spoonsful of yeast, and half a pint of milk; when well
risen, work into it four ounces of butter, make it
into small buns, and bake them in a quick oven do
not burn them.
Muffins.
Sift a quart of flour, put to it a
little salt, and a large spoonful of yeast beat
the white of a fresh egg to a strong froth, add it,
and make the flour up with cold water, as soft as
you can to allow it to be handled; set it in a moderately
warm place. Next morning, beat it well with a
spoon, put it on the griddle in a round form, and bake
it nicely, turning them frequently till done.
French rolls.
Sift a quart of flour, add a little
salt, a spoonful of yeast, two eggs well beaten, and
half a pint of milk knead it, and set it
to rise: next morning, work in an ounce of butter,
make the dough into small rolls, and bake them.
The top crust should not be hard.
Crumpets.
Take a quart of dough from your bread
at a very early hour in the morning; break three fresh
eggs, separating the yelks from the whites whip
them both to a froth, mix them with the dough, and
add gradually milk-warm water, till you make a batter
the thickness of buckwheat cakes: beat it well,
and set it to rise till near breakfast time; have
the griddle ready, pour on the batter to look quite
round: they do not require turning.
Apoquiniminc cakes.
Put a little salt, one egg beaten,
and four ounces of butter, in a quart of flour make
it into a paste with new milk, beat it for half an
hour with a pestle, roll the paste thin, and cut it
into round cakes; bake them on a gridiron, and be
careful not to bum them.
Batter cakes.
Boil two cups of small homony very
soft; add an equal quantity of corn meal with a little
salt, and a large spoonful of butter; make it in a
thin batter with three eggs, and a sufficient quantity
of milk beat all together some time, and
bake them on a griddle, or in woffle irons. When
eggs cannot be procured, yeast makes a good substitute;
put a spoonful in the batter, and let it stand an
hour to rise.
Batter bread.
Take six spoonsful of flour and three
of corn meal, with a little salt sift them,
and make a thin batter with four eggs, and a sufficient
quantity of rich milk; bake it in little tin moulds
in a quick oven.
Cream cakes.
Melt as much butter in a pint of milk,
as will make it rich as cream make the
flour into a paste with this, knead it well, roll it
out frequently, cut it in squares, and bake on a griddle.
Soufle biscuits.
Rub four ounces of butter into a quart
of flour, make it into paste with milk, knead it well,
roll it as thin as paper, and bake it to look white.
Corn meal bread.
Rub a piece of butter the size of
an egg, into a pint of corn meal make it
a batter with two eggs, and some new milk add
a spoonful of yeast, set it by the fire an hour to
rise, butter little pans, and bake it.
Sweet potato buns.
Boil and mash a potato, rub into it
as much flour as will make it like bread add
spice and sugar to your taste, with a spoonful of yeast;
when it has risen well, work in a piece of butter,
bake it in small rolls, to be eaten hot with butter,
either for breakfast or tea.
Rice woffles.
Boil two gills of rice quite soft,
mix with it three gills of flour, a little salt, two
ounces melted butter, two eggs beaten well, and as
much milk as will make it a thick batter beat
it till very light, and bake it in woffle irons.
Velvet cakes.
Make a batter of one quart of flour,
three eggs, a quart of milk, and a gill of yeast;
when well risen, stir in a large spoonful of melted
butter, and bake them in muffin hoops.
Chocolate cakes.
Put half a pound of nice brown sugar
into a quart of flour, sift it, and make it into a
paste, with four ounces of butter melted in as much
milk as will wet it; knead it till light, roll it
tolerably thin, cut it in strips an inch wide, and
just long enough to lay in a plate; bake them on a
griddle, put them in the plate in rows to checker each
other, and serve them to eat with chocolate.
Wafers.
Beat six eggs, add a pint of flour,
two ounces of melted butter, with as much milk as
will make a thin batter put in pounded loaf
sugar to your taste, pour it in the wafer irons, bake
them quickly without browning, and roll them while
hot.
Buckwheat cakes.
Put a large spoonful of yeast and
a little salt, into a quart of buckwheat meal; make
it into a batter with cold water; let it rise well,
and bake it on a griddle it turns sour very
quickly, if it be allowed to stand any time after
it has risen.
Observations on ice creams.
It is the practice with some indolent
cooks, to set the freezer containing the cream, in
a tub with ice and salt, and put it in the ice house;
it will certainly freeze there; but not until the watery
particles have subsided, and by the separation destroyed
the cream. A freezer should be twelve or fourteen
inches deep, and eight or ten wide. This facilitates
the operation very much, by giving a larger surface
for the ice to form, which it always does on the sides
of the vessel; a silver spoon with a long handle should
be provided for scraping the ice from the sides as
soon as formed: and when the whole is congealed,
pack it in moulds (which must be placed with care,
lest they should not be upright,) in ice and salt,
till sufficiently hard to retain the shape they
should not be turned out till the moment they are to
be served. The freezing tub must be wide enough
to leave a margin of four or five inches all around
the freezer, when placed in the middle which
must be filled up with small lumps of ice mixed with
salt a larger tub would waste the ice.
The freezer must be kept constantly in motion during
the process, and ought to be made of pewter, which
is less liable than tin to be worn in holes, and spoil
the cream by admitting the salt water.
Ice creams.
When ice creams are not put into shapes,
they should always be served in glasses with handles.
Vanilla cream.
Boil a Vanilla bean in a quart of
rich milk, until it has imparted the flavour sufficiently then
take it out, and mix with the milk, eight eggs, yelks
and whites beaten well; let it boil a little longer;
make it very sweet, for much of the sugar is lost
in the operation of freezing.
Raspberry cream.
Make a quart of rich boiled custard when
cold, pour it on a quart of ripe red raspberries;
mash them in it, pass it through a sieve, sweeten,
and freeze it.
STRAWBERRY CREAM
Is made in the same manner the
strawberries must be very ripe, and the stems picked
out. If rich cream can be procured, it will be
infinitely better the custard is intended
as a substitute, when cream cannot be had.
Cocoa nut cream.
Take the nut from its shell, pare
it, and grate it very fine; mix it with a quart of
cream, sweeten, and freeze it. If the nut be a
small one, it will require one and a half to flavour
a quart of cream.
Chocolate cream.
Scrape a quarter of a pound of chocolate
very fine, put it in a quart of milk, boil it till
the chocolate is dissolved, stirring it continually thicken
with six eggs. A Vanilla bean boiled with the
milk, will improve the flavour greatly.
Oyster cream.
Make a rich soup, (see directions
for oyster soup,) strain it from the oysters, and
freeze it.
Iced jelly.
Make calf’s foot jelly not very
stiff, freeze it, and serve it in glasses.
Peach cream.
Get fine soft peaches perfectly ripe,
peel them, take out the stones, and put them in a
China bowl: sprinkle some sugar on, and chop them
very small with a silver spoon if the peaches
be sufficiently ripe, they will become a smooth pulp;
add as much cream or rich milk as you have peaches;
put more sugar, and freeze it.
Coffee cream.
Toast two gills of raw coffee till
it is a light brown, and not a grain burnt; put it
hot from the toaster without grinding it, into a quart
of rich, and perfectly sweet milk; boil it, and add
the yelks of eight eggs; when done, strain it through
a sieve, and sweeten it; if properly done, it will
not be discoloured. The coffee may be dried, and
will answer for making in the usual way to drink,
allowing more for the quantity of water, than if it
had not gone through this process.
Quince cream.
Wash ripe quinces and boil them whole
till quite tender let them stand to drain
and cool then rub them through a hair sieve;
mix with the pulp as much cochineal finely powdered,
as will make it a pretty colour; then add an equal
quantity of cream, and sweeten it. Pears or apples
may be used, prepared in the same manner.
Citron cream.
Cut the finest citron melons when
perfectly ripe take out the seeds, and
slice the nicest part into a China bowl in small pieces,
that will lie conveniently; cover them with powdered
sugar, and let them stand several hours then
drain off the syrup they have made, and add as much
cream as it will give a strong flavour to, and freeze
it. Pine apples may be used in the same way.
Almond cream.
Pour hot water on the almonds, and
let them stand till the skins will slip off, then
pound them fine, and mix them with cream: a pound
of almonds in the shells, will be sufficient for a
quart of cream sweeten and freeze it.
The kernels of the common black walnut, prepared in
the same way, make an excellent cream.
Lemon cream.
Pare the yellow rind very thin from
four lemons put them in a quart of fresh
cream, and boil it; squeeze and strain the juice of
one lemon, saturate it completely with powdered sugar;
and when the cream is quite cold, stir it in take
care that it does not curdle if not sufficiently
sweet, add more sugar.
Lemonade iced.
Make a quart of rich lemonade, whip
the whites of six fresh eggs to a strong froth mix
them well with the lemonade, and freeze it. The
juice of morello cherries, or of currants mixed with
water and sugar, and prepared in the same way, make
very delicate ices.
To make custard.
Make a quart of milk quite hot, that
it may not whey when baked; let it stand to get cold,
and then mix six eggs with it; sweeten it with loaf
sugar, and fill the custard cups put on
the covers, and set them in a Dutch oven with water,
but not enough to risk its boiling into the cups;
do not put on the top of the oven. When the water
has boiled ten or fifteen minutes, take out a cup,
and if the custard be the consistence of jelly; it
is sufficiently done; serve them in the cups with the
covers on, and a tea-spoon on the dish between each
cup grate nutmeg on the tops when cold.
To make A trifle.
Put slices of Savoy cake or Naples
biscuit at the bottom of a deep dish; wet it with
white wine, and fill the dish nearly to the top with
rich boiled custard; season half a pint of cream with
white wine and sugar; whip it to a froth as
it rises, take it lightly off, and lay it on the custard;
pile it up high and tastily decorate it
with preserves of any kind, cut so thin as not to
bear the froth down by its weight.
Rice blanc mange.
Boil a tea-cup full of rice in a very
small of water, till it is near bursting then
add half a pint of milk, boil it to a mush, stirring
all the time; season it with sugar, wine, and nutmeg;
dip the mould in water, and fill it; when cold, turn
it in a dish, and surround it with boiled custard
seasoned, or syllabub garnish it with marmalade.
Floating island.
Have the bowl nearly full of syllabub,
made with milk, white wine, and sugar; beat the whites
of six new laid eggs to a strong froth then
mix with it raspberry or strawberry marmalade enough
to flavour and colour it; lay the froth lightly on
the syllabub, first putting in some slices of cake;
raise it in little mounds, and garnish with something
light.
Syllabub.
Season the milk with sugar and white
wine, but not enough to curdle it; fill the glasses
nearly full, and crown them with whipt cream seasoned.