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Another method

Take a peck of flour, and 6 pounds of butter, boiled in a gallon of water, then skim it off into the flour, with as little of the liquor as possible. Work it up well into a paste, pull it into pieces till cold, then make it into the desired form.

Puff Paste.

Sift a pound of flour. Divide 1 pound of butter into four parts, cut one part of the butter into the flour with a knife; make it into dough with water, roll it, and flake it with part of the butter. Do this again and again till it is all in. This will make enough crust for at least ten puffs. Bake with a quick heat, for ten or fifteen minutes.

To make a Puff Paste.

Take a quarter of peck of flour, and rub it into a pound of butter very fine. Make it up into a light paste with cold water just stiff enough to work it up. Then lay it out about as thick as a silver dollar; put a layer of butter all over, then sprinkle on a little flour, double it up, and roll it out again. Double and roll it with layers of butter three times, and it will be fit for use. Mince Pies, not very rich.

Take 4 pounds of beef after it has been boiled and chopped, 1 pound of suet, 2 pounds of sugar, 2 pounds of raisins, and 4 pounds of chopped apples, mix these together with a pint of wine and cider, to make it thin enough; season to your taste with mace, nutmeg, and orange-peel; if it is not sweet enough, put in more sugar. Warm the pies before they are eaten. Where persons are not fond of suet, put batter instead, and stew the apples instead of so much cider.

To make a Short Crust.

Put 6 ounces of butter to 8 ounces of flour, and work them well together; then mix it up with as little water as possible, so as to have it a stiffish paste; then roll it out thin for use.

Lemon Pudding.

Cut off the rind of 3 lemons, boil them tender, pound them in a mortar, and mix them with a quarter of a pound of Naples biscuits, boiled up in a quart of milk or cream; beat up 12 yolks and 6 whites of eggs. Melt a quarter of a pound of fresh butter, and put in half a pound of sugar, and a little orange-flower water. Mix all well together, stir it over the fire till thick, and squ squeeze in the juice of half a lemon. Put puff paste round the dish, then pour in the pudding; cut candied sweetmeats, and strew over, and bake it for three quarters of an hour.

Batter Pudding.

Take 6 ounces of fine flour, a little salt and 3 eggs, beat up well with a little milk, added by degrees till the batter is quite smooth, make it the thickness of cream, put into a buttered pieof cream, put into a buttered piedish, and bake three-quarters of an hour, or into a buttered and floured basin tied over tight with a cloth, boil one and a half or two hours.

Newmarket Pudding.

Put on to boil a pint of good milk, with half a lemon peel, a little cinnamon, boil gently for five or ten minutes, sweeten with loaf sugar, break the yolks of 5 and the whites of 3 eggs into a basin, beat them well, and add the milk, beat all well together, and strain through a fine hair sieve, have some bread and butter cut very thin, lay a layer of it in a pie-dish, and then a layer of currants, and so on till the dish is nearly full, then pour the custard over it, and bake half an hour.

Newcastle, or Cabinet Pudding.

Butter a half melon mould, or quart-basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter, etc., as in the above, and steam it an hour and a half.

Vermicelli Pudding.

Boil a pint of milk, with lemon peel and cinnamon, sweeten with loaf sugar, strain through a sieve, and add a quarter of a pound of vermicelli, boil ten minutes, then put in the yolks of 5 and the whites of 3 eggs, mix well together, and steam it one hour and a quarter; the same may be baked half an hour.

Bread Pudding.

Make a pint of bread-crumbs, put them into a stewpan with as much milk as will cover them, the peel of a lemon, and a little nutmeg grated, a small piece of cinnamon; boil about ten minutes; sweeten with powdered loaf sugar; take out the cinnamon, and put in 4 eggs; beat all well together, and bake half an hour, or boil rather more than an hour.

Suet Pudding.

Suet, quarter of a pound; flour, 3 tablespoonfuls; eggs, 2; and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rolling-pin so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put into boiling water, and boil an hour and a quarter.

Custard Pudding.

Boil a pint of milk, and a quarter of a pint of good cream; thicken with flour and water, made perfectly smooth, till it is stiff enough to bear an egg on it; break in the yolks of 5 eggs, sweeten with powdered loaf sugar, grate in a little nutmeg, and the peel of a lemon; add half a glass of good brandy, then whip the whites of the 5 eggs till quite stiff, and mix gently all together; line a piedish with good puff paste, and bake half an hour.

Ground rice, potato flour, panada, and all puddings made from powders, are, or may be, prepared in the same way.

Boiled Custards.

Put a quart of new milk into a stewpan, with the peel of a lemon cut very thin, a little grated nutmeg, a small stick of cinnamon; set it over a quick fire, but be careful it does not boil over; when it boils, set it beside the fire, and simmer ten minutes; break the yolks of 8, and the whites of 4 eggs into a basin, beat them well, then pour in the milk a little at a time, stirring it as quickly as possible to prevent the eggs curdling; set it on the fire again, and stir well with a wooden spoon; let it have just one boil; pass it through a fine sieve; when cold, add a little brandy, or white wine, as may be most agreeable to palate; serve up in glasses, or cups.

Pumpkin Pudding.

Two and a half pounds of pumpkin, 6 ounces of butter, 6 eggs, 1 tablespoonful of wine, 2 tablespoonfuls of brandy, sugar to taste, I teaspoonful of cinnamon, and half a teaspoonful of ginger. Cut the pumpkin in slices, pare it, take out the seeds and soft parts; cut it into small pieces, and stew it in very little water, until it becomes tender; then press it in a colander until quite dry, turn it out in a pan, put in the butter and a little salt, mash it very fine. When cool, whisk the eggs until thick and stir in; then add sugar to taste, with the brandy, wine, and spice. This is sufficient for three or four puddings. Line your plates with paste, and bake in a quick oven. ful of flour.

Boiled Pudding.

One quart of milk, 5 eggs, 12 large tablespoons- Whisk the eggs very light, then put in the flour; add a little of the milk, and beat the whole perfectly smooth. Then pour in the remainder of the milk and enough salt, just to taste. Rinse your fudding-bag in cold water and flour it well inside. Pour in the mixture and allow a vacancy of from two to three inches at the top of the bag, as the pudding will swell as soon as it begins to boil.

Be careful to tie the bag tight, and put it immediately in a large kettle of boiling water. Let it boil for two hours. As soon as it is taken out of the kettle, dip it for an instant into a pan of cold water. This prevents the pudding from adhering to the bag. Serve it immediately, as it would spoil by standing. It may be eaten with wine sauce, or any other sauce which may be preferred.

Indian Meal Pudding.

One quart of milk, 4 tablespoonfuls of very fine Indian meal, 3 ounces of butter, 5 eggs, 1 of a pound of sugar, a little salt, half a gill of brandy, half a grated nutmeg, a little cinnamon. Boil the milk and stir in the meal, as if for mush.

Let it boil fifteen minutes, and beat it perfectly smooth.

Add the salt and butter while it is hot. As soon as it becomes cool stir in the eggs, which have been beaten very thick, and then the other ingredients. If the quarter of a pound of sugar does not make the mixture sufficiently sweet, more may be added.

Bake in a light paste like other puddings.

Rhubarb Pies.

Take off the skin from the stalks, cut them into small pieces; wash and put them to stew with no more water than that which adheres to them; when done, mash them fine and put in a small piece of butter, and when cool sweeten to taste and add a little nutmeg. Line your plates with paste, put in the filling, and bake in a quick oven. When done sift white sugar over.

Apple Dumplings.

Pare and core large tart apples. An apple-corer is better than a knife to cut out the seeds, as it does not divide the apple. Make a paste of 1 pound of flour and pound of butter; cover the apples with the paste, tie them in cloths, but do not squeeze them tightly.

Tender apples will boil in three-quarters of an hour. Send to the table hot. Eat with butter and molasses, or sugar and cream.

Pancakes.

One pound of flour, 3 eggs beaten very light, as much milk as will make it as thick as cream, a little salt. Add the eggs to the flour with the milk; salt to taste. Stir all well together until perfectly smooth. Put in the pan a piece of lard about the size of a chestnut; as soon as it is hot put in two table-spoonsful of the batter, and move the pan about to cause the batter to spread. When done on one side turn it over. Serve them hot with any sauce you please.

Fritters.

One pound and a quarter of flour, 3 half pints of milk, 4 eggs. Beat the eggs until thick, to which add the milk. Place the flour in a pan and by degrees stir in the egg and milk, beating the whole until very smooth. Salt to taste. With a tablespoon drop them into hot lard, and fry a light brown on both sides. Send to table hot, and eat with nun's butter, or butter and molasses.

Cold Custard.

Take of a calf's rennet, wash it well, cut it in pieces and put it into a decanter with a pint of Lisbon wine. In a day or two it will be fit for use. To one pint of milk add a teaspoonful of the wine. Sweeten the milk and warm it a little and add the wine and nutmeg, stirring it slightly.

Pour it immediately into a dish, move it gently to a cold place, and in a few minutes it will become a custard. It makes a firmer curd to put in the wine omitting the sugar. It may be eaten with sugar and cream.

Green Gooseberry Cheese.

Take 6 pounds of unripe rough gooseberries, cut off the blossoms and stems, and put them in cold water for an hour or two; then take them out, bruise them in a marble mortar, and put them into a brass pan or kettle over a clear fire, stirring them till tender; then add 44 pounds of lump sugar pounded, and boil it till very thick and of a fine green color, stirring it all the time.

Ale Posset.

Take a small piece of white bread, put it into a pint of milk and set it over the fire. Then put some nutmeg and sugar into a pint of ale, warm it, and when the milk boils pour it upon the ale.

Let it stand a few minutes to clear.

Coffee for Thirty People.

Put 1 pound of best coffee into a stewpan sufficiently large to hold 7 quarts of water; put it on the fire to dry, or roast the coffee (be sure to shake it for fear it should burn); then take it off the fire and put the whites of two eggs into it, stir it till it is mixed, then pour on it 6 quarts of water boiling; let it stand of an hour covere closely, then strain it through a jelly-bag, or let it stand awhile to settle; pour into an urn and serve hot for use.

Cocoa.

Grind one teacupful of cocoa into a coffee-mill.

Put it in a small bag made of very thin muslin, tie it close; put it in a pot with three half pints of boiling water and 1 pint of boiling milk. Boil the whole for half an hour, then pour it into another pot and send it to table. This will be found to suit invalids much better than chocolate, as it contains no butter.

Wine Whey.

Boil a pint of milk and pour into it a gill of wine (Madeira or Sherry), and let it boil again; take it from the fire and stand a few moments without stirring. Remove the curd and sweeten the whey.

Milk Punch.

Into a tumbler full of milk put 1 or 2 tablespoonsful of brandy, whiskey, or Jamaica rum. Sweeten it well, and grate nutmeg on the top.

Egg and Wine.

Another Method. seeds, 2 ounces of ground ginger, 2 ounces of Mix 6 pounds of flour with 2 ounces of caraway candied orange-peeel, the same of candied lemon peel cut in pieces, a little salt, and 6 ounces of moist sugar; melt 1 pound of fresh butter in about a pint of milk, pour it by degrees into 4 pounds of molasses, stir it well together, and add it, a little at a time, to the flour; mix it thoroughly, make it into a paste; roll it out rather thin and cut it into cakes with the top of a dredger or wine glass; put them on floured tins, and bake them in rather a brisk oven.

Gingerbread Poundcake.

Six eggs, 1 pint molasses, pound sugar, pound butter, wineglass of brandy, 1 lemon, 1 nutmeg, 3 tablespoonsful of ginger, 2 teaspoonfuls of ground of soda. Flour enough to make a stiff batter. cloves, 1 tablespoonful of cinnamon, 1 teaspoonful Bath Cakes.

Mix well together pound of butter, 1 pound of flour, 5 eggs, and a cupful of yeast. Set the whole before the fire to rise, which effected add a + of a pound of fine powdered sugar, 1 ounce of caraways well mixed in, and roll the paste out into little cakes. Bake them on tins.

Shrewsbury Cakes. the same weight of flour, 1 egg, 6 ounces of beaten Mix pound of butter well beaten like cream, and and sifted loaf sugar, and ounce of caraway seeds. Form these into a paste, roll them thin, and lay them in sheets of tin; then bake them in a slow oven.

Portugal Cakes.

Mix into a pound of fine flour a pound of loaf sugar, beaten and sifted, and rub it into a pound of butter, till it is thick, like grated white bread; then put to it 2 tablespoonfuls of rose-water, 2 of and put in 8 ounces of currants. Butter the tin sack, and 10 eggs; work them well with a whisk, pans, fill them half full, and bake them.

Ginger Cakes without Butter.

Take 1 pound of sugar, 4 of a pound of ginger, Beat a fresh raw egg well, and add 1 or 2 table- 1 pint of water, 2 pounds of flour, and 8 caps of spoonsful of wine. Sweeten to taste.

Icing for Cakes.

Put 1 pound of fine sifted, treble-refined sugar into a basin, and the whites of three new-laid eggs; beat the sugar and eggs up well with a silver spoon until it becomes very white and thick; dust the cake over with flour and then brush it off, by way of taking the grease from the outside, which prevents the icing from running; put it on smooth with a palette knife, and garnish according to fancy; any ornaments should be put on immediately, for if the icing gets dry it will not stick on.

A Plain Poundcake.

Beat 1 pound of butter and 1 pound of sugar in an earthen pan until it is like a fine thick cream, then beat in 9 whole eggs till quite light.

Put in a glass of brandy, a little lemon-peel shred fine, then work in 14 pound of flour; put it into the hoop or pan and bake it for an hour.

A pound plum-cake is made the same with putting 1½ pound of clean washed currents, and pound of candied lemon-peel, Plain Gingerbread.

Mix 3 pounds of flour with 4 ounces of moist sugar, ounce of powdered ginger, and 14 pounds of warm molasses; melt pound of fresh butter in it, put it to the flour and make it a paste; then form it into nuts or cakes, or bake it in one cake. orange-peel. Pound and sift the ginger, and add 1 pint of water; boil it 5 minutes, then let it stand till cold. Pound the preserved orange-peel, and pass it through a hair-sieve; put the flour on a pasteboard, make a wall, and put in the orangepeel and ginger with the boiled water, mix this up to a paste and roll it out, prick the cakes before baking them.

Savoy Cakes.

To 1 pound of fine sifted sugar put the yolks and set it, if in summer, in cold water, if there is of 10 eggs (have the whites in a separate pan), any ice set the pan on it, as it will cause the eggs to be beat finer. Then beat the yolks and sugar in the rind of a lemon grated; beat up the whites well with a wooden spoon for 20 minutes, and put with a whisk, until they become quite stiff and white as snow. Stir them into the batter by definally, put it in a mould in a slack oven to bake. grees, then add of a pound of welldried flour; Rice Cakes.

Beat the yolks of 15 eggs for nearly an hour with a whisk, mix well with them 10 ounces of fine sifted loaf sugar, put in a pound of ground rice, a little orange-water or brandy, and the rinds of 2 demons grated, then add the whites of 7 eggs well beaten, and stir the whole together for of an hour. Put them into a hoop and set them in a quick oven for an hour, when they will be properly done. .

Banbury Cakes.