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Cakes and Buns,
Take 1 pound of dough made for white bread, roll it out, and put bits of butter upon the same as for puff-paste, till 1 pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them separate, and bake them moderately, and afterwards, when taken out, sift sugar over them. Some candied-peel may be added, or a few drops of the essence of lemon.
Cream Cakes.
Beat the whites of 9 eggs to a stiff froth, stir it gently with a spoon lest the froth should fall, and to every white of an egg grate the rinds of 2 lemons; shake in gently a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are colored they will be sufficiently baked; lay them by 2 bottoms together on a sieve, and dry them in a cool oven.
Crumpets.
Set 2 pounds of flour with a little salt before the and griddle, place the rings on, and fill them halffull of batter; when they are a light-brown, turn them over, ring and muffin together. The griddle should not be too hot, or else the muffin will be sufficiently browned before cooked through. Send to table hot; split open, and eat with butter.
Flannel Cakes.
One pint of fine Indian meal, 1 pint of wheat flour, 1 teaspoonful of salt, 2 gills of yeast. Mix the wheat and Indian meal together, with as much tepid water as will make it into a batter, not quite as thin as for buckwheat cakes; then add the salt and yeast, and set them in a moderately warm place to rise. When light, bake them on a griddle; butter, and send to table hot. Common Buns.
Rub 4 ounces of butter into 2 pounds of flour, a little salt, 4 ounces of sugar, a dessertspoonful of caraways, and a teaspoonful of ginger; put some warm milk or cream to 4 tablespoonsful of yeast; mix all together into a paste, but not too stiff; cover it over and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for of an hour, cover over with flannel , then brush them with very warm milk and bake them of a nice brown in a moderate oven. Cross Buns.
Put 2 pounds of fine flour into a wooden bowl, and set it before the fire to warm; then add a fire till quite warm; then mix it with warm milk pound of sifted sugar, some coriander seed, cinnaand water till it is as stiff as it can be stirred; let the milk be as warm as it can be borne with the finger, put a cupful of this with 3 eggs well beaten, and mixed with 3 teaspoonfuls of very thick yeast; then put this to the batter and beat them all well together in a large pan or bowl, add as much milk and water as will make it into a thick batter; cover it close and put it before the fire to rise; put a bit of butter in a piece of thin muslin, tie it up, and rub it lightly over the iron hearth or frying-pan, then pour on a sufficient quantity of batter at a time to make one crumpet; let it do slowly, and it will be very light. Bake them all the same way. They should not be brown, but of a fine yellow.
Muffins.
Mix a quartern of fine flour, 1½ pints of warm milk and water, with of a pint of good yeast, and a little salt; stir them together for of an hour, then strain the liquor into of a peck of fine flour; mix the dough well and set it to rise for an hour, then roll it up and pull it into small pieces, make them up in the hand like balls and lay a flannel over them while rolling, to keep them warm. The dough should be closely covered up the whole time; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottoms begin to change color turn them on the other side.
Another Recipe.
One quart of milk, 1 ounce of butter, 3 eggs, 4 tablespoonfuls of yeast; salt to taste; flour sufficient to make a thick batter. Warm the milk and butter together; when cool, whisk the eggs, and stir in. Then put 1½ pounds of flour in a pan, to which add the milk and eggs gradually. If not sufficiently thick for the batter to drop from the spoon, more flour may be added until of proper consistence, after beating well; then add the salt und yeast. Cover, and set the batter to rise in a warm place; when light, grease the muffin-rings mon and mace, powdered fine; melt a pound of butter in a pint of milk; when it is as warm as of very thick yeast, and a little salt; put it to the the finger can bear, mix with it 3 tablespoonfuls flour, mix it to a paste, and make the buns as directed in the last receipt. Put a cross on the top, not very deep.
Rusks.
Beat up 7 eggs, mix them with a pint of warm new milk, in which of a pound of butter has been melted, add of a pint of yeast, and 3 ounces of sugar; sugar; put them gradually into as much flour as a light paste nearly as thin as batter; let it rise before the fire an hour, add more flour to make it a little stiffer, work it well and divide it into small loaves or cakes, about 5 or 6 inches wide, and flatten them. When baked and cold put them in the oven to brown a little. These cakes, when first baked, are very good buttered for tea; they are very nice cold.
Buckwheat Cakes. flour, a teacupful of yeast; salt to taste. Mix One quart of buckwheat meal, 1 pint of wheat the flour, buckwheat and salt with as much water, moderately warm, as will make it into a thin batter. Beat it well, then add the yeast; when well mixed, set it in a warm place to rise. As soon as they are very light, grease the griddle, and bake them a delicate brown, butter them with good butter, and eat while hot.
Sugar Biscuit.
Three pounds of flour; three-quarters of a pound of butter; one pound of sugar; one quart of sponge. Rub the flour, butter and sugar together, then add the sponge, with as much milk as will make a soft dough. Knead well and replace it in the pan to rise. This must be done in the afternoon; next morning knead lightly, make it into small cakes about the size of a silver dollar, and half an inch in thickness; place them on slightly buttered tins, one inch apart each way, set them in a warm place to rise; when light bake them in a quick oven; when done wash them over with a little water, not having the brush too wet, and let them remain on the tins until cool.
Dried Rusks.
Take sugar biscuits which have been baked the day previous; cut them in half between the upper and under crusts with a sharp knife. Place them on tins, and soon after the fire has ignited in the oven put them in, and as the heat increases they become gradually dried through. When a light brown they are done. These are universally liked by the sick.
English Macaroons.
One pound of sweet almonds; 1 pound and a quarter of sugar; 6 whites of eggs; and the raspings of 2 lemons. Pound the almonds very fine with 6 whites of eggs, feel the almonds, and if they are free from lumps they will do; then add the powdered sugar, and mix it well with the lemon raspings. Dress them in wafer paper of the required shape; bake them in a moderate heat, then let them stand till cold, cut the wafer paper round them, but leave it on the bottoms.
Sponge Biscuits.
Beat the yolks of 12 eggs for half an hour; then put in 1½ punds of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to a strong froth, and whisk them well with the sugar and yolks; work in 14 ounces of flour, with the rinds of 2 lemons grated. Bake them in tin moulds buttered, in a quick oven, for an hour; before they are baked sift a little fine sugar over them.
Bread Cheesecakes.
Slice a penny loaf as thin as possible; pour on it a pint of boiling cream, and let it stand two hours. Beat together 8 eggs, half a pound of butter, and a grated nutmeg; mix them into the cream and bread with half a pound of currants, well washed and dried, and a spoonful of white wine or brandy. Bake them in patty-pans, on a raised crust.
Rice Cheesecakes.
Boil 4 ounces of rice till it is tender, and then put it into a sieve to drain; mix with it 4 eggs well beaten up, half a pound of butter, half a pint of cream, 6 ounces of sugar, a nutmeg grated, a glass of brandy or ratafia water. Beat them all well together, then put them into raised crusts, and bake them in a moderate oven.
Apple Cakes.
Take half a quartern of dough, roll it out thin; spread equally over it 5 ounces each of coffee and sugar, a little nutmeg or allspice, and 2 ounces of butter; then fold and roll it again two or three times, to mix well the ingredients. Afterwards roll it out thin, and spread over it 4 rather large apples, pared, cored, and chopped small; fold it up, and roll until mixed. Let it stand to rise after. Half a pound of butter may be added.
Bread Cakes.
Take 1 quart of milk; stir in enough breadcrumbs to make a thin batter. Beat 3 eggs well and stir them in, adding a little salt; add 2 tablespoonfuls of flour. Bake them on the griddle and serve hot.
Waffles.
One quart of milk; 5 eggs; 2 ounces of butter.
Warm the milk sufficiently to melt the butter; when cool separate the eggs and beat the yolks in the milk, with as much flour as will make it into a thick batter, then salt to taste; lastly, beat the whites until stiff and dry, which stir in, half at a time, very lightly. Bake in irons. This method is very good; by it they may be made in a short time.
Sally Lunn.
Rub 3 ounces of butter into a pound of flour; then add 3 eggs beaten very light, a little salt, 1 gill of yeast, and as much milk as will make it into a soft dough. Knead it well. Put it in a buttered pan, cover it, and set it in a warm place to rise. Bake in a moderate oven, and send to table hot. To be eaten with butter.
A Cheap Fruit-Cake.
Take 4 pounds of flour, 3 of butter, 3 of sugar, 2 of raisins, 1 of currants, 2 dozen eggs, an ounce of mace, 3 nutmegs, and a half pint of brandy.
If you want it dark put in a little molasses. Mix the ingredients together, and bake it from two to three hours.
Common Jumbles.
Take a pound of flour, half a pound of butter, and three-quarters of a pound of sugar, 3 eggs, a little nutmeg, and rose brandy. Mix the butter and sugar together, and add the flour and eggs; mould them in rings, and bake them slowly.
Ginger-Nuts.
Half a pound of butter, half a pound of sugar, 1 pint of molasses, 2 ounces of ginger, half an ounce of ground cloves and allspice mixed, 2 tablespoonfuls of cinnamon, as much flour as will form a dough. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate oven. Wash them over with molasses and water before they are put in to bake.