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PREPARATORY REMARKS.
The
currants and raisins should be prepared as directed under the Preparatory
Remarks on Puddings, Pies, and Tarts; and the flour dried before the fire
on a large sheet of white paper, then sifted and weighed. Almonds should
be blanched by pouring hot water over them, and, after standing some
minutes, taking off the skin, then throwing them into rose or cold water.
When not pounded, they should be cut lengthwise into thin bits.
Sugar
should be roughly pounded, rolled with a bottle upon white paper, and then
sifted. All spices, after being well dried at the fire, should be finely
pounded and sifted. Lemon and orange peel must be pared very thin, and
pounded with a little sugar.
The
butter, after being weighed, should be laid into cold water, or washed in
rose water, and if salt, be well washed in several waters.
The yolks
and whites of eggs should be separately and long beaten, then strained;
two whisks should be kept exclusively for that purpose, as the whites
especially require to be managed with the greatest care. A horn spoon
should be used for mixing those cakes which are not directed to be beaten
with the hand.
To make
cakes light, sal volatile, or smelling salts, may be added immediately
before putting them into the oven, allowing, to a spunge cake, made of one
pound of flour, one tea-spoonful; and two or three to a large plum cake.
PLUM
CAKE.
Two
pounds of sifted and dried flour, one pound and a half of pounded and
sifted loaf sugar, two pounds of nicely-cleaned and dried currants, half a
pound of stoned and chopped raisins, half a pound of sweetmeats, one
nutmeg grated, the weight of it in pounded cinnamon and mace, half a pound
of almonds blanched and cut small, fourteen eggs, the whites and yolks
beaten separately, the yolks with three table-spoonfuls of rose or
orange-flower water. These ingredients being prepared, with the hand beat
to a cream two pounds of fresh butter; add the sugar by degrees, and then
the yolks of the eggs, the whites, the flour, the spice, the almonds, the
fruit, and sweetmeats, and lastly, mix in a glass of brandy; beat it all
well together; butter the hoop or frame, and pour in the cake, and put it
into a moderate oven. It will take between three and four hours to bake.
FROST,
OR ICING, FOR CAKES.
Beat till
very light the whites of four eggs, and add gradually three quarters of a
pound of double-refined sugar, pounded and sifted through a lawn sieve;
mix in the juice of half a lemon; beat it till very light and white; place
the cake before the fire, pour over it the icing, and smooth over the top
and sides with the back of a spoon.
POUND
CAKE.
Take one
pound of dried and sifted flour, the same quantity of sifted loaf sugar,
and of fresh butter washed in rose water; the well-beaten yolks of twelve,
and the whites of six eggs; then with the hand beat the butter to a cream;
by degrees add the sugar, then the eggs and the flour; beat it all well
together for an hour. Bake it in a tin pan buttered, or in small ones in a
quick oven. One ounce and a half of caraway seeds and a quarter of a pint
of brandy may be added to this cake.
ANOTHER WAY TO MAKE POUND CAKE.
Take of
dried and sifted flour, sifted loaf sugar, fresh butter, cleaned and dried
currants, one pound each, and twelve eggs; then whisk the yolks and whites
of the eggs separately, while another person with the hand beats the
butter to a cream; and as the froth rises upon the eggs, add it to the
butter, and continue so doing till it is all beaten in; mix the flour and
sugar together, and add them by degrees; the last thing, mix in the
currants, together with a glass of brandy. It will require to be beaten
during a whole hour. Bake it in a buttered tin.
SPUNGE
CAKE.
Take
sixteen ounces of finely-pounded loaf sugar, the same quantity of eggs,
and twelve ounces of dried and sifted flour; then whisk the eggs, yolks
and whites, nearly half an hour; beat in the sugar with a horn spoon, and,
just before it is to be put into a buttered tin, stir in the flour
lightly, adding a few caraway seeds. Bake it for one hour.
ANOTHER WAY TO MAKE A SPUNGE CAKE.
Take the
juice and grated rind of a lemon, twelve eggs, twelve ounces of
finely-pounded loaf sugar, the same of dried and sifted flour; then with a
horn spoon beat the yolks of ten of the eggs, add the sugar by degrees,
and beat it till it will stand when dropped from the spoon; put in at
separate times the two other eggs, yolks and whites; whisk the ten whites
for eight minutes, and mix in the lemon juice, and when quite stiff, take
as much as the whisk will lift, and put it upon the yolks and sugar, which
must be beaten all the time; mix in lightly the flour and grated peel, and
pour it all gradually over the whites; stir it together, and bake it in a
buttered tin, or in small tins; do not more than half fill them.
ANOTHER WAY TO MAKE SPUNGE CAKE.
Three
quarters of a pound of loaf sugar, a quarter of a pint of water, boil the
sugar and water, skim it well; six well-beaten eggs, pour in the sugar
boiling hot, whisk it till cold; seven ounces of flour well dried, mixed
in gradually with the grated peel of a lemon. The above should be put into
a cake tin, well buttered and lined with buttered paper. It must be
immediately put into a moderate oven, and baked three quarters of an hour.
This spunge cake will keep moist and good for weeks.
ANOTHER WAY TO MAKE SPUNGE CAKE.
Take one
pound of dried flour, three quarters of a pound of finely-pounded loaf
sugar, seven eggs, the yolks and whites beaten separately, the grated peel
and juice of a lemon a table-spoonful of rose water, and one of brandy,
and half an ounce of caraway seeds dried and pounded; beat all for an hour
with the hand; butter a tin, line it with paper also buttered, put in the
cake, and sift pounded sugar over the top. Bake it for an hour. Potato
flour may be substituted for wheat flour in this and the other spunge
cakes.
SCOTS
SEED CAKE.
Take one
pound and a half of dried and sifted flour, the same quantity of fresh
butter washed in rose water, and of finely-pounded loaf sugar; six ounces
of blanched sweet almonds, three quarters of a pound of candied
orange-peel, half a pound of citron, all cut into thin narrow strips; one
nutmeg grated, and a tea-spoonful of pounded caraway seeds, fifteen eggs,
the yolks and whites separately beaten; then with the hand beat the butter
to a cream, add the sugar, and then the eggs gradually; mix in the flour a
little at a time, and then the sweetmeats, almonds, and spice, and lastly,
stir in a glass of brandy; butter the hoop or tin pan, and pour in the
cake so as nearly to fill it; smooth it over the top, and strew over it
caraway comfits. Bake it in a moderate oven; it must not be moved or
turned till nearly done, as shaking it will occasion the sweetmeats to
sink to the bottom.
A
CAKE.
Take two
pounds and a half of dried and sifted flour, the same of well-cleaned and
dried currants, two pounds of fresh butter, two of finely-pounded and
sifted loaf sugar, a nutmeg grated, a tea-spoonful of pounded cinnamon,
one ounce of citron and candied orange-peel cut small, the yolks of
sixteen, and the whites of ten eggs, beaten separately; then with the hand
beat the butter to a cram, and add the sugar, then the eggs by degrees,
and the flour in the same way, and then the currants, sweetmeats, and
spice, one glass of orange-flower water, and one of brandy. Butter a tin
pan, line it with white paper buttered, put in the cake, and bake it in a
moderate oven four hours.
ORCHESTON CAKE.
Rub into
three pounds of flour one pound of butter. To the well-beaten yolks of
ten, and the whites of five eggs, add three table-spoonfuls of yeast and
some warm milk, and stir it into the flour; beat it for half an hour, till
of the consistence of a thick batter, adding more milk if it be too stiff.
Cover it over, and set it before the fire to rise, for two hours, then add
one pound of stoned raisins, one pound of nicely-cleaned currants, one
pound and a quarter of good brown sugar, two ounce of citron, and two
ounces of candied lemon-peel cut small, one nutmeg grated, and a glass of
brandy. Beat all these ingredients well together for half an hour, and
bake in a buttered tin three hours.
TUNBRIDGE CAKES.
Rub two
ounces of butter into half a pound of dried flour; add a few caraway
seeds, and a quarter of a pound of pounded loaf sugar; mix it to a stiff
paste with a little water, roll it out very thin, cut it into round cakes
with a glass or the top of a dredging box, prick them with a fork, and
bake them upon floured tins.
BRIGHTON CAKES.
With one
pound of dried and sifted flour, mix half a pound of sifted loaf sugar,
three ounces of sweet, and one ounce of bitter almonds pounded with a
little rose water, and, if approved, four ounces of cleaned currants; stir
into this half a pound of fresh butter, beaten to a cream; mix it well
together. The cakes may be baked in very small tins, or dropped in rough
knobs upon floured tins.
SPUNGE
BISCUITS.
Beat
together, for half an hour, four well-beaten eggs, and half a pound of
finely-pounded loaf sugar; then mix in lightly six ounces of dried and
sifted flour, and the grated peel of a lemon, or a tea-spoonful of essence
of lemon, with a table-spoonful of rose water. Flour the pans, fill them
half full, and sift pounded sugar over them. Bake them in a quick oven,
Potato flour may be substituted for wheat flour.
TEA
CAKES.
With a
pound of flour rub half a pound of butter; add the beaten yolks of two,
and the white of one egg, a quarter of a pound of pounded loaf sugar, and
a few caraway seeds; mix it to a paste with a little warm milk, cover it
with a cloth, and let it stand before the fire for nearly an hour; roll
out the paste, and cut it into round cakes with the top of a glass, and
bake them upon floured tins.
ANOTHER WAY TO MAKE TEA CAKES.
Make into
a paste half a pound of flour, a quarter of a pound of butter, six ounces
of pounded loaf sugar, the grated peel of a large lemon, the yolk and
white of one egg, separately beaten; roll it out, cut it into cakes, brush
them over with the white of an egg, and sift pounded sugar over them. Bake
upon tins in a quick oven.
SIMPLE
CAKES.
Rub
lightly into half a pound of dried flour a quarter of a pound of fresh
butter, and a quarter of a pound of sifted loaf sugar; make it into a
paste with a beaten egg, roll it out thin, cut it into round cakes, and
bake them upon tins. They may be baked upon a girdle, putting the cakes
upon white paper, and a tin cover over them.
MADELON CAKES.
Take
three quarters of a pound of dried and sifted flour, one pound of eggs,
and one of pounded and sifted sugar; then beat the eggs well, add the
sugar, flour, and grated peel of two lemons, two table-spoonfuls of
brandy, and one pound of oiled butter stirred in, the last thing; with a
spoon, nearly fill small tins dusted with flour.
FRENCH
BISCUIT.
Weigh
five eggs, and their weight in dried and sifted flour, and in
finely-pounded loaf sugar; beat the whites of the eggs to a stiff froth,
and by degrees beat in the sugar and the flour, and then add the beaten
yolks; with a spoon, half fill yellow tea-cups, previously rubbed with
butter, and sift loaf sugar over the top. Bake them in a quick oven. Or,
drop the biscuit in a round form upon sheets of white paper buttered; sift
sugar over them.
SUGAR
BISCUITS.
The
weight of eight eggs in finely-pounded loaf sugar, and of four in dried
flour; beat separately the whites and yolks; with the yolks beat the sugar
for half an hour, then add the whites and the flour, and a little grated
nutmeg, lemon-peel, or pounded cinnamon. Bake them in yellow tea-cups, or
drop them upon paper, as the French biscuits.
SCOTS
CHRISTMAS BUN.
Take four
pounds of raisins stoned, two and a half of currants well cleaned and
dried, half a pound of almonds blanched, of candied orange and lemon-peel
a quarter of a pound each, cut small; of pounded cloves, Jamaica pepper,
and ginger, half an ounce each, four pounds of flour, and twenty-two
ounces of butter. Then rub the butter with the flour, till well mixed
together; add a little warm water, and a quarter of a pint of fresh good
yeast, and work it into a light smooth paste; cut off nearly one-third of
the paste, to form the sheet or case, and lay it aside; with the rest work
up the fruit, sweetmeats, and spices; make it into a round form like a
thick cheese. Roll out the sheet of paste, lay the bun in the centre, and
gather it all round, closing it at the bottom, by wetting the edges of the
paste, and cutting it so as to lie quite flat. Turn it up, and run a wire
or small skewer through from the top to the bottom every here and there,
and prick the top with a fork. Double and flour a sheet of grey paper, and
lay the bun upon it; bind a piece round the sides, also doubled and
floured, to keep the bun in a proper shape. Bake it in a moderate oven.
SUGAR
CAKES.
Take half
a pound of dried flour, the same quantity of fresh butter washed in rose
water, and a quarter of a pound of sifted loaf sugar; then mix together
the flour and sugar; rub in the butter, and add the yolk of an egg beaten
with a table-spoonful of cream; make it into a paste, roll, and cut it
into small round cakes, which bake upon a floured tin.
HONEY
CAKES.
One pound
and a half of dried and sifted flour, three quarters of a pound of honey,
half a pound of finely-pounded loaf sugar, a quarter of a pound of citron,
and half an ounce of orange-peel cut small, of pounded ginger and
cinnamon, three quarters of an ounces. Melt the sugar with the honey, and
mix in the other ingredients; roll out the paste, and cut it into small
cakes of any form.
RICE
CAKE.
Twelve
eggs, the yolks and whites beaten well, and separately; one pound of
pounded and sifted loaf sugar, three quarters of a pound of ground rice,
one quarter of a pound of flour. Beat all these ingredients together for
half an hour, and just before putting it into a well-buttered cake tin,
add twenty or thirty drops of essence of lemons, and three or four
tea-spoonfuls of caraway seeds. It may be baked in small tins, and without
caraway seeds.
RICE
CAKES
Take the
weight of four eggs in sifted rice flour and finely-pounded loaf sugar,
half that weight of fresh butter, washed in rose water, and beaten to a
cream; whisk the eggs, add to them the sugar, and beat these for twenty
minutes; then mix in the butter and the rice flour, along with a few
pounded bitter almonds, or the grated peel of a lemon, and beat all
together for ten minutes. Butter small tins, half fill, and bake them in a
quick oven.
ANOTHER WAY TO MAKE RICE CAKES.
Beat,
till extremely light, the yolks of nine eggs; add half a pound of sifted
loaf sugar, and the same quantity of sifted rice flour; melt half a pound
of fresh butter, and mix it with the eggs, sugar, and flour, along with a
few pounded bitter almonds; half fill small tins buttered with the
mixture, and bake in a quick oven.
CURRANT CAKES.
Take half
a pound of cleaned and dried currants, the same quantity of dried and
sifted flour, a quarter of a pound of pounded sugar, a quarter of a pound
of fresh butter, four yolks, and three whites of eggs, both well beaten,
and a little grated nutmeg or pounded cinnamon; then beat the butter to a
cream; add the sugar, and then the eggs and the flour; beat these well for
twenty minutes, mix in the currants and the grated nutmeg. Drop the cakes
in a round form upon buttered paper, or bake them in small tins in a quick
oven.
ANOTHER WAY TO MAKE CURRANT CAKES.
Take six
ounces of currants, the same quantity of pounded loaf sugar, a little
grated nutmeg, half a pound of butter, and three quarters of a pound of
dried and sifted flour; rub the butter with the flour till they be well
mixed, then add the other ingredients, and bind them with three beaten
yolks of eggs, and two or three spoonfuls of rose or orange-flower water;
roll it out, and cut it into round cakes with the top of a wine glass or a
tin.
WAFERS.
Mix, with
six table-spoonfuls of dried and sifted flour, nearly a pint of thick
cream, the well-beaten yolks of four eggs, three table-spoonfuls of sifted
loaf sugar, and one of orange-flower water; beat all these well together.
Heat the wafer-irons, and put into them a table-spoonful of the batter;
turn the irons, that the cake may be baked equally, and while hot, roll
them round a stick. When cold, they will be very crisp.
RICH
CAKE.
To two
pounds and a half of dried and sifted flour, allow the same quantity of
fresh butter washed with rose water, two pounds of finely-pounded loaf
sugar, three pounds of cleaned and dried currants, one nutmeg grated, half
a pound of sweetmeats cut small, a quarter of a pound of blanched almonds
pounded with a little rose water, and twenty eggs, the yolks and whites
beaten separately. The butter must be beaten with the hand till it become
like cream; then add the sugar, and by degrees the eggs; after these, the
rest of the ingredients, mixing in at the last the currants, with a
tea-cupful of brandy, and nearly as much orange-flower water. This mixture
must be beaten together rather more than an hour, then put into a
cake-pan, which has previously been buttered and lined with buttered
paper; fill it rather more than three parts full. It should be baked in a
moderate oven for three hours, and then cooled gradually by at first
letting it stand some time at the mouth of the oven.
ALMOND
CAKE.
Blanch
half a pound of sweet, and three ounces of bitter almonds; pound them to a
paste in a mortar with orange-flower water; add half a pound of sifted
loaf sugar, and a little brandy; whisk separately, for half an hour, the
whites and yolks of twenty eggs, add the yolks to the almonds and sugar,
and then stir in the whites, and beat them all well together. Butter a tin
pan, sift bread raspings over it, put the cake into it, over the top of
which strew sifted loaf sugar. Bake in a quick oven for half or three
quarters of an hour.
WATER
CAKES.
Mix
together three quarters of a pound of sifted loaf sugar, and one pound of
dried and sifted flour, and some caraway seeds; make it into a stiff
paste, with the white of an egg beaten with a little water; roll it out
very thin, cut the cakes round with the top of a glass or tin, prick them
with a fork, and bake them upon buttered tins.
CARAWAY SEEDS.
Mix half
a pound of sifted loaf sugar with a pound of flour and a quarter of a
pound of butter, add some caraway seeds; make it into a stiff paste, with
three well-beaten eggs, and a little rose water; roll it out thin, cut it
into round cakes, prick them with a fork, and bake them upon floured tins
in a quick oven.
ANOTHER WAY TO MAKE CARAWAY CAKES.
Three
quarters of a pound of flour, half a pound of butter well rubbed into it,
a quarter of a pound of sifted loaf sugar, and some caraway seeds; make
these into a stiff paste with a little cold water, roll it out two or
three times, cut it into round cakes, prick them, and bake them upon
floured tins. For a change, currants may be substituted for the caraway
seeds.
BANBURY CAKES.
Strew
some nicely-cleaned currants over a piece of puff paste; roll it out, cut
it into round cakes with the top of a dredging box; bake them upon floured
tins, and the moment they are taken out of the oven, sift sugar over them,
and put them upon a dish to cool. After making pies, they may be made with
the remainder of the paste.
ROUT
CAKES.
Rub into
one pound of flour half a pound of fresh butter washed in rose water; of
brown sifted loaf sugar, sweetmeats cut small, and well-cleaned currants,
a quarter of a pound each; mix all the ingredients with three well-beaten
eggs, and add one or two table-spoonfuls of brandy. Drop it in rough knobs
upon floured tins, and bake them in a quick oven.
RICH
CURRANT CAKE.
Have
ready three pound of dried and sifted flour, two pounds and a half of
fresh butter, one pound of sifted loaf sugar, one pound of citron and
lemon-peel cut small, three quarters of a pound of blanched sweet almonds
cut into thin bits, and steeped in rose water, five pounds of well-cleaned
currants, one nutmeg grated, half an ounce of pounded mace, the yolks of
fifteen, and the whites of seven eggs beaten separately, half a pint of
fresh yeast, a pint and a half of cream, an eighth of a pint of
orange-flower water; then mix the spice with the flour; melt the butter
and cream together, and when cold, stir them into the flour; add the yeast
to the beaten eggs, and strain them into the flour, then mix in the rest
of the ingredients, and beat them well together. Butter a cake-pan, line
it with buttered paper, pour in the cake, and put it immediately into the
oven. As soon as it rises, and is a little coloured, cover the top with
paper. It will take nearly three hours to bake.
MACAROONS.
Beat to a
froth the whites of eight eggs; two pounds of finely-pounded and sifted
loaf sugar, one pound of blanched sweet almonds, which must be pounded to
a paste with rose water. Beat all these together till they become a thick
paste, then drop it from a spoon upon wafer paper or tins, and bake them
in a slow oven.
RATAFIA BISCUIT.
Beat to a
froth the whites of six eggs; add two pounds of sifted loaf sugar, half a
pound of blanched sweet almonds, and the same quantity of bitter almonds,
pounded to a paste. Beat all well together, then drop it upon wafer paper,
and bake in a slow oven.
SMALL
ALMOND CAKES.
One pound
of butter beaten to a cream, half a pound of finely-pounded and sifted
loaf sugar, half a pound of dried and sifted flour, and the same quantity
of blanched sweet almonds cut into thin small bits, one well-beaten egg,
and a little rose water, must be mixed well together, and with a spoon
dropped upon wafer paper or tins, and then baked.
THE
QUEEN’S TEA CAKES.
Mix
together half a pound of dried and sifted flour, the same quantity of
pounded and sifted loaf sugar, the weight of two eggs in fresh butter, the
grated peel of a lemon, and a little salt; beat the two eggs with a little
rose water, and with them make the ingredients into a paste; roll it out,
cut it into round cakes, and bake them upon floured tins.
POTATO-FLOUR CAKE.
Mix half
a pound of potato-flour, very much dried, with three quarters of a pound
of pounded and sifted loaf sugar; roll it with a bottle. Beat separately
the yolks and whites of eight new-laid eggs, and then mix them together.
Whisk all the ingredients till quite light; heat the tin shape well,
butter it, as also the paper, put in the cake, and bake it in a moderate
oven for half an hour. If properly done, it will rise high and be light.
COMMON
CAKE.
Take two
quarts of flour, mix with it three quarters of a pound of butter, a
tea-cupful of fresh yeast, one pint of milk, nine well-beaten eggs, two
pounds of well-cleaned currants, one pound and a half of good brown sugar,
the grated peel of a lemon, and one nutmeg; a glass of brandy must be
stirred in just before it be put into a buttered tin. Bake it for two
hours or more.
ANOTHER WAY TO MAKE COMMON CAKE.
Rub into
one pound of flour a quarter of a pound of fresh butter; mix, with two
well-beaten eggs, and a table-spoonful of fresh yeast, as much warm milk
as will make the four into a very thick batter. Let this remain near the
fire, covered with a cloth, for an hour; then mix into it six ounces of
good brown sugar, and nine ounces of well-cleaned and dried currants; let
it stand again for half an hour, and bake it in a buttered tin for an
hour.
ANOTHER WAY TO MAKE A COMMON CAKE.
With the
hand, beat three quarters of a pound of fresh butter to a cream, and mix
it with as much dough as would make a half-quartern loaf; add eight ounces
of finely-pounded loaf, or good brown sugar, and the same quantity of
well-cleaned currants, a little pounded cinnamon, or grated nutmeg; beat
all well together, and bake it in a buttered tin.
FRENCH
CAKE.
Twelve
eggs, the yolks, and whites beaten well and separately, one pound of
pounded and sifted loaf sugar, the grated peel of a large lemon, half a
pound of sifted and dried flour, the same weight of sifted and dried
ground rice, four ounces of sweet, and one of bitter almonds, pounded in a
mortar together, with a table-spoonful of orange-flower water. Mix all
these ingredients gradually, and beat them well. Paper the pan, and bake
the cake for one hour.
BOURBON CAKE.
Beat well
and separately the yolks of ten, and the whites of five eggs; grate and
sift a pound of loaf sugar; grate the peel of two bitter oranges; blanch
and pound, with a little rose water, half a pound of sweet almonds; whisk
all these ingredients together for half an hour; and lastly, mix in half a
pound of died and sifted flour; lay it about three inches deep into a
hoop, and bake it in a moderate oven for one hour and a quarter.
Immediately upon taking the cake out of the frame, ice it over the top and
sides.
IRISH
SEED CAKE.
Beat to a
cream eight ounces of fresh butter, and a quarter of a pint of rose water,
putting in a table-spoonful of sifted loaf sugar, and then nine
well-beaten eggs; add twelve ounces of flour, and three of flour of rice
dried and sifted, a quarter of a pound of blanched and pounded sweet or
bitter almonds, a tea-spoonful of essence of lemon, and one ounce of
caraway seeks; beat all these well together; bake it in a cake-tin, which
must be buttered, and lined with paper also buttered. It will require
about one hour and a half to bake in a quick oven. It may be made without
the almonds or the essence of lemon.
BAIRN
BRACK.
To three
pounds of dried flour, allow one pound of fresh butter, one pound of good
brown sugar, two ounces of caraway seeds, eight well-beaten eggs, three
table-spoonfuls of fresh yeast, and some grated nutmeg; dissolve the
butter in a pint of milk, so as to make the whole into a dough, not very
stiff; work it well; cover it with a cloth, and sit it before the fire to
rise; when well risen, bake it in a buttered tin. When it becomes dry, it
may be toasted and eaten with butter.
SHORT
BREAD.
For two
pound of sifted flour allow one pound of butter, salt or fresh; a quarter
of a pound of candied orange and lemon-peel, of pounded loaf sugar,
blanched sweet almonds, and caraway comfits, a quarter of a pound each;
cut the lemon, the orange-peel, and almonds, into small thin bits, and mix
them with a pound and a half of the flour, a few of the caraway comfits,
and the sugar; melt the butter, and when cool, pour it clear from the
sediment into the flour, at the same time mixing it quickly. With the
hands, form it into a large round of nearly an inch thick, using the
remainder of the flour to make it up with; cut it into four, and with the
finger and thumb pinch each bit neatly all round the edge; prick them with
a fork, and strew the rest of the caraway comfits over the top. Put the
pieces upon white paper dusted with flour, and then upon tins. Bake them
in a moderate oven.
PLAIN
SHORT BREAD.
The same
proportions of flour and butter must be used as in the above receipt for
short bread; this must be mixed together, rolled out, but not made quite
so thick as in the rich kind; but in the same form, pricked with a fork,
and pinched all round. A little sugar may be added.
QUEEN
CAKES.
Prepare
eight ounces of fresh butter beaten to a cream, six ounces of pounded and
sifted loaf sugar, half a pound of dried and sifted flour, the same
quantity of cleaned and dried currants, four well-beaten eggs, a little
grated nutmeg, pounded cinnamon, and a few pounded bitter almonds; then
add the sugar to the butter, put in the eggs by degrees, after that the
flour and the other ingredients; beat all well together for half an hour,
and put it into small buttered tins, nearly filling them, and strew over
the top finely-pounded loaf sugar. Bake them in a pretty brisk oven.
SHREWSBURY CAKES.
Mix, with
half a pound of fresh butter washed in rose water, and beaten to a cream,
the same quantity of dried and sifted flour, seven ounces of pounded and
sifted loaf sugar, half an ounce of caraway seeds, and two well-beaten
eggs; make them into a paste; roll it thin; cut it into round cakes; prick
them, and bake them upon floured tins.
ANOTHER WAY TO MAKE SHREWSBURY CAKES.
Rub into
a pound of dried and sifted flour, half a pound of fresh butter, seven
ounces of sifted loaf sugar, and the same quantity of cleaned and dried
currants, and a little grated nutmeg; make it into a paste with a little
water, two table-spoonfuls of rose or orange-flower water; roll it out,
and cut it into round cakes; prick them, an bake them upon tins dusted
with flour.
MONTROSE CAKES.
Of dried
and sifted flour, pounded and sifted loaf sugar, and of fresh butter, one
pound each will be required, also twelve well-beaten eggs, three quarters
of a pound of cleaned and dried currants; beat the butter to a cream with
the sugar; add the eggs by degrees, and then the flour and currants, with
two table-spoonfuls of brandy, one of rose water, and half a grated
nutmeg; beat all well together for twenty or thirty minutes, when it is to
be put into small buttered tins, half filling them, and baking them in a
quick oven. The currants may be omitted.
RICE
CAKE.
Whisk ten
eggs for half an hour; add to them half a pound of flour of rice, half a
pound of pounded and sifted loaf sugar, and the grated peel of two lemons;
mix this into half a pound of fresh butter, previously beaten to a cream.
Bake the cake in a buttered tin.
LITTLE
RICE CAKES.
Whisk
well six yolks and two whites of eggs; then with a horn spoon beat in six
ounces of finely-pounded loaf sugar; add eight ounces of sifted ground
rice, and two table-spoonfuls of orange-flower or rose water, or the
grated peel of a lemon, and just before the mixture is to be put into the
tins, stir into it six ounces of fresh butter melted; dust the patty-pans
with flour, or rub them with butter; let them be half filled, and bake the
cakes in a quick oven.
WHITE
CAKE.
Take of
dried and sifted flour, of fresh butter, and of finely-pounded loaf sugar,
one pound each; five well-beaten eggs, a quarter of a pint of cream, of
candied orange and lemon-peel, cut small, three quarters of an ounce each;
one ounce of caraway seeds, half a grated nutmeg, a glass of brandy, and a
little rose water; then beat the butter to a cream, and add all the other
ingredients to it, and at the last mix in one table-spoonful of fresh
yeast; let the cake rise before the fire for half an hour. Bake it in a
buttered tin. Instantly upon taking it out of the oven, with a feather
brush the top all over with the beaten white of an egg, and then sift loaf
sugar upon it. Let it stand at the mouth of the oven to harden.
RICH
CAKES.
Mix
together one pound of flour, half a pound of pounded loaf sugar, and half
a pound of melted butter; add a quarter of a pound of currants, and a
glass of brandy, or of raisin wine; roll out the paste, cut the cakes with
a small round tin, and bake them upon a floured tin.
CHESHIRE CAKE.
Beat for
half an hour the yolks of eight, and the whites of five eggs; add half a
pound of pounded and sifted loaf sugar, a quarter of a pound of dried and
sifted flour, and the grated peel of a small lemon; beat all together, and
bake it in a floured tin.
LITTLE
CAKES.
Beat a
pound of fresh butter to a cream, and add to it one pound of pounded loaf
sugar, a little pounded cinnamon and nutmeg, the grated peel of a lemon,
three well-beaten eggs, one pound of currants, one pound of flour, and a
little sweet wine. Work it altogether, roll it out, cut it into little
cakes; brush some sweet wine over them with a feather, sift grated sugar
over them, and bake them upon tins. These cakes will keep good for a year.
LITTLE
ALMOND CAKES.
Beat,
with a three-pronged fork, the whites of two eggs to a stiff froth. Blanch
and pound with a little sugar, two ounces of sweet, and one ounce of
bitter almonds; mix them with six ounces of pounded and sifted loaf sugar,
and rub it through a cullender; then beat it with the eggs, and add two
ounces of dried and sifted ground rice; beat all well together, and when
very light, drop it from a spoon in small round cakes upon a sheet of tin,
and bake them in a slow oven.
LITTLE
CINNAMON AND CLOVE CAKES.
To the
well-beaten white of an egg, add dried, pounded, and sifted loaf sugar,
till it be thick enough to cut into cakes, with small tin shapes. Flavour
the beaten egg and sugar with two or three drops of essential oil of
cinnamon, or of cloves, and bake the cakes upon tins in a slow oven.
FLEMISH WAFERS.
Put into
a deep pan half a pound of flour; strain and mix with it half a pint of
warmed milk, and two table-spoonfuls of fresh yeast; work the paste till
it be soft and smooth, and place it in a stove, or close to the fire, to
rise; then add the beaten yolks of six eggs, half a pound of fresh butter
beaten to a cream, and a lump of sugar which has been rubbed upon the peel
of a lemon, and then pounded; last of all, beat in lightly the
well-whisked whites of the eggs; again place the pan in a warm place, and
it will rise to nearly double its bulk. Heat and rub the irons, which
should be square, with a little butter; fill one side with the mixture,
and close them; when one side is done, turn the other, and when of a fine
colour, take out the wafers; put them upon a plate, and whilst hot, sift
over this quantity a quarter of a pound of grated loaf sugar.
SPANISH CAKES.
Tub, till
quite fine and smooth, one pound of butter with two pounds of flour; then
add a pound of good brown sugar, rolled fine, and mix all together with
four well-beaten eggs; break the paste into small bits or knobs, and bake
them upon floured tins.
SMALL
ROUT CAKES.
Rub into
one pound of dried and sifted flour, half a pound of butter, six ounces of
pounded and sifted loaf sugar, and the yolks of two well-beaten eggs; mix
them all into a paste with a little rose water; divide the quantity, put a
few dried currants or caraway seeds into one half; roll out the paste, cut
it into small round cakes, and bake them upon buttered tins.
SUGAR
BISCUITS.
Mix
together one pound of dried and sifted flour, the same quantity of pounded
and sifted loaf sugar, ten well-beaten eggs, and a few pounded cloves.
Drop this upon floured tins, and bake it.
HANDSCH KIRCHEN, OR GLOVE CAKE.
With
flour, make into a paste thick enough to roll out, the beaten yolks of ten
eggs, five table-spoonfuls of rich sweet cream, a little sugar, and some
cardamoms; cut it into fanciful forms with small tins, and throw them into
fresh boiling lard or butter; when of a light brown colour, drain them
before the fire. If fried in butter, add a little water to the butter, and
make it boiling hot.
CAKE
WITHOUT BUTTER.
Take the
weight of three eggs in sugar, and the weight of two in flour; when the
five eggs are well beaten, gradually add the sugar, and then the flour,
with a little grated lemon-peel, or a few caraway seeds. Bake it in a tin
mould, in rather a quick oven.
COMMON
CAKE.
One pound
and a half of flour, one pound of good brown sugar, eight well-beaten
eggs, and one ounce of caraway seeds, are to be mixed together; then add
of fresh yeast, milk, and of water, one table-spoonful each. Let it stand
a little time, and bake it in a floured tin.
PLUM
CAKE.
To one
pound of dried and sifted flour, allow three quarters of a pound of sifted
loaf sugar, eight eggs, the yolks and whites separately beaten; three
quarters of a pound of butter beaten to a cream, three pounded cloves,
half a grated nutmeg, half a pound of cleaned and dried currants; add the
sugar to the butter, and next the eggs by degrees, then the flour and
spices. Beat all well together for nearly an hour; mix in the currants
with the grated peel of a lemon, half a glass of white wine, and the same
quantity of brandy; put it into a cake-pan lined with buttered paper; bake
it in a moderate oven.
GATEAU
A LA DAUPHINE.
Beat
separately the whites and yolks of twenty eggs; to the yolks add a pound
of pounded and sifted loaf sugar, the grated peel of one lemon, and two or
three table-spoonfuls of orange-flower water; then stir in the whites, and
lightly mix in half a pound of dried and sifted flour. Bake in a buttered
tin, in a moderate oven.
GINGERBREAD CAKE.
Take two
pound of treacle, two and a quarter of flour, of brown sugar and fresh
butter three quarters of a pound each, four ounces of caraway seeds, the
same quantity of candied orange-peel cut small, three ounces of
finely-pounded ginger, four well-beaten eggs, and half an ounce of pearl
ashes; beat the butter to a cream, and mix it with the rest of the
ingredients; the next day work it well up, and bake it in a buttered tin.
This quantity may be made into two cakes, and baked in a slow oven two
hours.
GINGERBREAD NUTS.
Take one
pound of dried and sifted flour, one pound of treacle, three ounces of
brown sugar, four ounces of fresh butter, one ounce and a half of pounded
and sifted ginger, of candied orange-peel and citron, cut small, three
quarters of an ounce each: melt the butter with the treacle, and when it
is about milk-warm, add it to the flour and other ingredients, and then
mix all well together; with a spoon, drop the nuts upon buttered tins, and
bake them.
ANOTHER WAY TO MAKE GINGERBREAD NUTS.
Dissolve
a quarter of a pound of butter in three quarters of a pound of treacle;
put it into a pan large enough to contain the rest of the ingredients, and
when almost cold, stir in one pound of dried and sifted flour, half a
pound of coarse brown sugar, half an ounce of caraway seeds, three
quarters of an ounce of pounded ginger, and the grated peel of a lemon;
mix all these well together, and let it stand till it be stiff, or till
the following day; then make it into nuts, by pinching it into pieces with
the finger and thumb. Bake them upon buttered tins in a quick oven. Half
an ounce of coriander seeds may be added.
ANOTHER WAY TO MAKE GINGERBREAD NUTS.
Rub half
a pound of butter into two pounds of flour; add one pound of coarse sugar,
and one ounce of pounded ginger; mix all well together with one pound and
two ounces of treacle; form it into nuts, or roll it out, and cut it into
round cakes; bake them upon tins.
AMERICAN GINGERBREAD.
Take half
a pound of fresh butter melted, one pound and a half of dried and sifted
flour, the same quantity of brown sugar, a quarter of a pound of pounded
ginger, nine eggs, the yolks and whites beaten separately, one glass of
rose water, and one of white wine; mix all these well together, and beat
it for an hour; then with a spoon spread it over flat tin pans, about the
thickness of a penny-piece; bake it of a light brown, and while warm, cut
it into oblong pieces, and place them on end till cool, when they will be
very crisp.
RICH
GINGERBREAD CAKES.
To one
pound of dried and sifted flour, allow half a pound of pounded loaf sugar,
three quarters of a pound of fresh butter washed in rose water, one pound
of treacle, one nutmeg grated, the weight of a nutmeg of pounded mace, and
as much of pounded cinnamon, one ounce of pounded ginger, half an ounce of
blanched sweet almonds, cut into long thin bits, and two well-beaten eggs.
Melt the butter with the treacle, and when nearly cold, stir in the eggs
and the rest of the ingredients; mix all well together, make it into round
cakes, and bake them upon tins.
INDIAN
GINGERBREAD.
Take
twelve ounces of pounded loaf sugar, a quarter of a pound of fresh butter,
one pound of dried flour, two ounces of pounded ginger, and of cloves and
cinnamon a quarter of an ounce each. Mix the ginger and spice with the
flour; put the sugar and a small tea-cupful of water into a sauce-pan;
when it is dissolved, add the butter, and as soon as it is melted, mix it
with the flour and other things; work it up, and form the paste into cakes
or nuts, and bake them upon tins.
HONEYCOMB GINGERBREAD.
Half a
pound of flour, half a pound of the coarsest brown sugar, a quarter of a
pound of butter, one dessert-spoonful of allspice, and double that
quantity of ginger, half the peel of a lemon grated, and the whole of the
juice. Mix all these ingredients together, adding about half a pound of
treacle, so as to make a paste sufficiently thin to spread upon sheet
tins. Beat it well, butter the tins, cut it into squares with a knife, the
usual size of wafer biscuits, and roll each round the fingers as it is
raised from the tin. This paste, put into a jar, and covered closely, will
keep for a month; but the biscuits will be found best when newly baked.
BREAKFAST OR TEA CAKES.
Take one
pound of flour, and mix it with half a pound of butter dissolved, together
with a little cream, milk, or water, and half a tea-spoonful of salt; work
it well, and roll it into round balls. Have wafer-irons ready heated, put
into them a ball of the paste, press them, and hold the irons upon the
fire for a minute or two.
SLIM
CAKES FOR BREAKFAST OR TEA.
To one
pound of flour, allow two beaten eggs, one ounce of butter, half a
tea-spoonful of salt, and as much warmed milk as will make the whole into
a pretty stiff paste; work it well, cover it over, and let it remain
before the fire for half an hour; roll it out, and cut it into round
cakes, with a small saucer or the top of the tumbler; do them in a
nicely-cleaned frying-pan; dust them with a little flour. They may be
baked upon a plate of iron, or what in Scotland is called a girdle.
ANOTHER WAY TO MAKE CAKES FOR BREAKFAST OR TEA.
To one
pound of flour, allow two beaten eggs, one table-spoonful of fresh yeast,
and as much cream as will make them into a light dough; cover it over for
an hour; make it into cakes, and bake them upon tins in a moderate oven.
ANOTHER WAY TO MAKE CAKES FOR BREAKFAST OR TEA.
Dissolved, in a half a pint of warm water, one ounce of fresh butter, mix
it with two pounds of dried and sifted flour, and stir in lightly two
large spoonfuls of fine fresh yeast; cover it with a cloth, and let it
stand to rise; then make it up into rolls, place them upon floured tins,
let them again stand to rise, and bake them in a quick oven.
SHORT
CAKES.
Sift four
pounds of oatmeal, and mix with it four pounds of treacle, half a pound of
brown sugar, the same quantity of melted butter, and three quarters of an
ounce of powdered ginger. Work it all well together, let it remain for
twenty-four hours, and then make it into cakes.
PARLIAMENT CAKES.
Put into
a sauce-pan two pound of treacle, and when it boils, add a quarter of a
pound of butter, and pour it upon two pounds of flour; add a little alum,
and a bit of pearl ash about the size of a nut, and an ounce of ginger.
Work it well with the hand till quite smooth; let it stand a day and a
night, then roll it out very thin, and cut it into oblong cakes.
OATMEAL CAKES.
One only
should be made at a time, as the mixture dries quickly. Put two or three
handfuls of meal into a bowl, and moisten it with water merely sufficient
to form it into a cake; knead it out round and round with the hands upon
the paste-board, strewing meal under and over it; it may be made as thin
as a wafer, or thicker, according to taste, and put it on a hot iron
plate, called a girdle. Bake it till it be a little brown on the under
side, then take it off, and toast that side before the fire, which was
uppermost on the girdle. The toaster is such as is commonly used for
heating smoothing irons, having a back to support the cake. To make these
cakes soft, they must not be toasted before the fire, but both sides done
quickly on the girdle.
BARLEY-MEAL SCONS FOR BREAKFAST.
Boil a
quart of good milk, add a tea-spoonful of salt, and stir it into
barley-meal till quite thick; strew meal over the paste-board, roll out
the paste quickly, cut the scons the size of a saucer, dust meal over, and
bake them upon a girdle; turn them, as they are done, lay them one upon
another to keep them soft. Serve them in a napkin.
GIRDLE
CAKES.
Rub three
ounces of fresh butter into one pound of flour, with half a tea-spoonful
of salt; moisten with s sufficiency of sweet buttermilk to make it into a
paste; roll it out, and cut it into cakes with a cup or tumbler, and bake
them upon a girdle.
BATH
BUNS.
To four
pound of dried and sifted flour, allow one pound of fresh butter, three
quarters of a pound of caraway comfits, the well-beaten yolks of four, and
the whites of two eggs, six table-spoonfuls of cream, and the same
quantity of fresh yeast. Melt the butter, mix it with the flour, and add
the eggs, cream, and yeast, previously beaten together; cover it, and let
it rise for twenty or thirty minutes, then shake in the caraway comfits,
keeping a few to strew over the tops; form the buns, and bake them upon
buttered tins.
BISCUIT.
Make as
stiff a paste as possible of the finest flour, mixing it with cold water,
and adding a little salt; beat it out with a rolling pin, cut it into
pieces, lay them one over the other, and again beat it out; roll it very
thin, cut it into biscuits, and prick them well with a fork. To make the
Prince of Wales’ biscuit, roll the paste into small balls, and press it
with a stamp.
ANOTHER WAY TO MAKE BISCUIT.
Rub seven
ounces of fresh butter into two pounds of flour, mix with it two large
spoonfuls of yeast, cover it with a cloth, and let it stand an hour; then
add as much warmed new milk as will make it into a paste as stiff as
pie-crust; form it into biscuits of about an ounce and a half each; bake
them in a quick oven. The following day, after bread has been baked, put
them again into the oven, and let them remain for nearly three hours.
SWEET
BISCUIT.
One pound
of flour, half a pound of butter, the same quantity of finely-pounded
sugar, and two eggs without being beaten; make it all into a very stiff
paste with cold water, roll it out, and to form the biscuits, roll a bit
of the paste into a ball about the size of the yolk of an egg, flatten it
a little, and place them upon tins to bake.
ANOTHER WAY TO MAKE SWEET BISCUIT.
To one
pound of flour, allow half a pound of sugar, two beaten eggs, a
tea-spoonful of caraway seeds, and a quarter of a pound of melted butter;
mix all well together, roll it out thin, and cut it into round biscuits;
prick them, and bake them upon tins.
OLIVER’S BISCUIT.
Melt a
quarter of a pound of fresh butter in half a pint of new milk; add a
table-spoonful of fresh yeast, and stir it into one pound and a half of
flour; knead it well, then wrap it in warm flannel, to remain for fifteen
minutes; roll it out several times, and the last time about the thickness
of a penny-piece; cut it into small biscuits, prick them well with a fork,
and bake them in a slow oven till of a pale brown colour.
BISCUITS.
Dissolve
half a pound of butter in half a pint of milk, and make it into a stiff
paste with four pounds of flour; beat and work it perfectly smooth, roll
it out very thin, stamp out the biscuit, prick them well with a fork, and
bake them upon this in a quick oven.
LEMAN’S BISCUIT.
Sift and
dry a pound of fine flour; rub into it a quarter of a pound of butter, two
ounces of pounded and sifted loaf sugar, and a bit of volatile salt about
the size of a nut; mix in it as much new milk warmed as will make it into
a stiff paste; work it well together, and let it remain for two or three
hours, and then roll it out, and make it into small square biscuits, and
into round balls a little flattened; prick them with a fork, and bake them
upon tins in a quick oven. Take care they do not become brown.
COLD
HARBOUR BALLS.
Dissolve
one ounce of butter in as much milk warmed as will make four pounds of
flour into a stiff paste; about two pints may be required; add half a
tea-spoonful of salt, one egg beaten together with a table-spoonful of
yeast; mix it all well, cover it with a cloth, and let it remain before
the fire for half an hour; then make it into small round balls, and bake
them upon tins in a quick oven.
RUSKS
To three
pounds and a half of flour, allow half a pound of butter, the same
quantity of pounded loaf sugar, and five spoonfuls of yeast; mix the flour
and sugar together; melt the butter in two pints and a half of milk, and
mix it with the flour, and then add the yeast and one beaten egg; work it
well together; cover it, and let it stand for five or six hours; take it
out of the pan, and form it into little rolls; place them upon tins, and
let them rise for about an hour; bake them in a quick oven, and when they
become brown, cut them through the middle or into three slices; put them
again into the oven to brown and crisp.
MUFFINS.
Make two
quarts of milk rather warmer than when it comes from the cow; then, with a
horn or wooden spoon, mix with it about a tea-cupful of good fresh yeast;
stir flour into it till it be as thick as a batter; cover it, and let it
remain to rise for an hour, then take it out by spoonfuls, and drop it
amongst flour, and let it remain for fifteen minutes; take them up,
flatten them a little, and bake them upon a metal plate; when one side is
a little brown, turn them. When to be eaten, toast them, and with a knife
cut them a little all round, then pull them open and butter them.
SALLY
LUNS OR BATH BREAKFAST CAKES.
Rub into
two pounds of flour half a pound of butter, and mix with it one pint of
milk a little warmed, a quarter of a pint of fresh yeast, four well-beaten
eggs, and a tea-spoonful of salt; cover it, and let it stand before the
fire to rise for three quarters of an hour; make it into thick cakes about
the size of the inside of a dinner plate; bake them in a quick oven, then
cut them into three, that the middle slice, as also the top and bottom,
may be well buttered. Serve them hot.
TO
MAKE BREAD.
To
thirteen pounds of sifted flour, allow four quarts of lukewarm milk or
water – in winter it must be warmer, but not scalding hot even in the
coldest weather; put the milk into a wooden trough or large earthen pan;
add a large table-spoonful of coarse salt; stir in a few handfuls of
flour, and three quarters of a pint of beer yeast, or more if not very
thick; then stir in flour till it be like a thick batter; throw some flour
on the top, and set it before the fire. If the yeast be good, the mixture
will rise in ten minutes to the top of the pan; then stir in some more
flour, and replace it before the fire. When it has risen a second time,
take out as much dough as will make the rolls, knead it about five
minutes, form the rolls, prick them with a fork, and put them on a tin;
place them before the fire to rise for ten minutes, and bake them in a
pretty quick oven. The dough for the loaves must be kneaded for twenty
minutes or half an hour. Form the loaves, and put them into tin pans,
which may be rather more than half filled; prick them, and place them
before the fire; when they have risen nearly to the top of the pans, they
may be put into the oven and baked one hour. If a metal oven is used, it
must be made moderately hot, that the bread may be well raised without
being scorched.
The
addition of an ounce of potato, to a pound of wheaten flour, will be found
a great improvement to bread. When it is to be used, moisten it with a
little cold water or milk, then pour into it a portion of the water, or
milk, to be used for the baking, made nearly boiling hot; add the
remainder of the liquid required, which should be milk-warm; and, when the
whole is a proper heat, mix with it the yeast and flour, and proceed as
before directed.
ANOTHER WAY TO MAKE BREAD.
Mix into
six pounds of sifted flour, one ounce of salt, nearly half a pint of fresh
sweet yeast as it comes from the brewery, and a sufficient quantity of
warmed milk to make the whole into a stiff dough; work and knead it well
upon a paste-board, on which a little flour has been strewed, for fifteen
or twenty minutes; then put it into a deep pan, cover it with a warmed
towel, set it before the fire, and let it rise for an hour and a half, or
perhaps two hours; cut off a piece of this spunge or dough; knead it well
for eight or ten minutes, together with flour merely sufficient to keep it
from adhering to the board; put it into small tins, filling them three
parts full; dent the rolls all round with a knife, and let them stand a
few minutes before putting them into the oven. The remainder of the dough
must then be worked up for loaves, and baked either in or out of a shape.
BROWN
BREAD.
Either of
the above receipts may be followed, allowing a little more yeast, less
liquid, and kneading the dough for a longer time. It may be made of
oatmeal, or of a mixture of wheat, barley, and rye flour, the proportion
of wheat flour being doubled; but the finest brown bread is made of wheat
ground over head.
STALE
BREAD.
May be
made nearly as good as when newly baked, by putting it into a cool oven
for nearly an hour.
FRENCH
BREAD.
With one
pound of flour, rub two ounces of fresh butter. Mix, with three or four
table-spoonfuls of lukewarm milk, one of fresh beer yeast, and a beaten
egg; work this with the flour, and set it to rise before the fire for
about an hour, then knead it like bread; make it into two cakes, and place
them upon buttered tins; let them stand before the fire an hour and a
half, and bake them in a quick oven for fifteen minutes.
A little
sugar and a few caraway seeds may be added for a change. These cakes may
be eaten hot.
ROLLS.
Dissolve
two ounces of butter in one pint of new milk, and stir it into four pounds
of flour, as also three table-spoonfuls of yeast, a tea-spoonful of salt,
and the well-beaten whites of two eggs; cover the pan with a warmed towel,
and set it before the fire to rise for half an hour, then work it one way
for fifteen minutes; form it into rolls, place them upon tins, and let
them rise for ten minutes before putting them into an oven.
FRENCH
ROLLS.
Mix
rather more than an ounce of coarse salt with eight pounds of sifted
flour; make a hole in the middle, and pour in about half a pint of good
yeast, the well-beaten whites of four eggs, and as much new milk warmed as
will mix it to a middling stiffness; clap and work it down one way with
the hands for half an hour, but do not knead it; cover it with a warmed
towel, and let it rise before the fire for half an hour; take off the
surface, which soon becomes hard, and put it aside to be made into a roll;
work and clap the dough, form it into rolls, place them upon tins, and let
them rise for ten minutes; bake them in a quick oven.
YEAST.
Beer
yeast, which is the best for bread, should be strained through a
hair-sieve, and two or three quarts of cold spring water poured over it;
when it has stood for twenty-four hours, the water should be poured off,
the yeast will then be found at the bottom of the vessel, quite thick. To
preserve that which may be left over the baking, it should be put into a
bottle, corked tightly, and kept in a cool place. In cold weather, it will
continue good for a fortnight, but fresh yeast is always preferable. When
it does not appear sufficiently strong, honey or brown sugar may be mixed
with it, in the proportion of a tea-spoonful to half a pint.
BRAN
YEAST.
Boil for
ten minutes, in two quarts of water, one pint of bran, and a small handful
of good hops; strain it through a sieve, and, when milk-warm, add three or
four table-spoonfuls of beer yeast, and two of brown sugar or treacle; put
it into a wooden stoup or jug; cover it, and place it before the fire to
ferment. It may be bottled, tightly corked, and kept in a cool place.
POTATO
YEAST.
Boil some
good mealy potatoes; peel and weigh them; while hot, bruise them finely,
and mix them quickly with boiling water, allowing one quart to each pound;
rub it through a hair-sieve, then add honey or brown sugar, in the
proportion of one ounce to each quart of water; boil it to the consistency
of batter, and when nearly cold, add a large table-spoonful of good yeast
to every quart of water; cover it with a cloth to rise, and the following
day it will be ready for use; keep a bottle of it, which may be used
instead of beer yeast for the next making, first pouring off the thin
liquid that is on the top. It must be made with fresh beer yeast every two
or three months. Double the quantity of this, as of beer yeast, is
required to make bread light.
A
BAKER’S YEAST.
Boil two
ounces of hops in four quarts of water one hour, adding more water as it
decreases, carefully stirring it all the time, and taking care that it do
not boil over; strain the liquor, and mix well with it two pounds of malt;
cover, and let it stand for eight hours, or until it be milk-warm; then
stir in half a pint of good yeast; when mixed well together, let it work
for ten hours, and then strain it through a hair-sieve. |
