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Cookery (Take teacupfuls of boiled rice)

Take 2 teacupfuls of boiled rice, cooled and mashed, 1 pint of milk, 1 egg, a handful of flour; season with a little salt. Have a pan of lard boiling hot; put them in and fry quickly.

Naples Biscuits.

Whisk 10 eggs till light; add to them 1 pound of dried flour and 1 of powdered sugar; beat all together till perfectly light; put in some rosewater and nutmeg, and bake in small shallow pans, in a moderately-heated oven.

Soft Gingerbread.

One pound of butter, a pound of sugar, 10 eggs, 1 teaspoonful of cinnamon, 2 tablespoonfuls of ginger, 3 half pints of molasses, 1 gill of milk; 2 pounds of flour, 2 tablespoonfuls of saleratus.

Beat the butter, sugar, ginger, and cinnamon together until light; then stir in one-fourth of the flour; whisk the eggs very thick, and add by degrees. Mix the milk and molasses together, which stir in gradually; then the remainder of the flour, half at a time. Beat all well together, then add the saleratus, mix, and bake.

French Loaf Cake.

One pound of sugar, pound of butter, 1 pound of flour, 7 eggs, 1 cup of cream, the grating and juice of 1 lemon, wineglass of brandy or Madeira, 1 teaspoonful of saleratus. Beat the butter and sugar very light , then stir in the cream; after which beat in one-fourth of the flour; whisk the eggs until very thick, which add by degrees, then the remainder of the flour, half at a time, alternately with the grating and juice of the lemon. After beating all well together, add the saleratus, after which beat but a few minutes. Line your pans (either square or round) with white paper, and bake in a moderate oven.

Madison Cake.

Half a pound of butter, of a pound of sugar, 1 pound of flour, 8 eggs, 1 gill of cream, 1 nutmeg, 1 pound of raisins chopped, of a pound of currants. Beat the butter and sugar until very light, to which add the cream; whisk the eggs until very thick, and stir in alternately with the flour. Beat all well together; then add the spice and fruit. Butter and paper your pans, put in the batter, spread it over smooth with a knife, and bake in a moderate oven.

Black Cake.

One pound of butter, 1 pound of sugar, 1 pound of flour, 10 eggs, 2 pounds of raisins (seeded and chopped), 2 pounds of currants (washed, dried, and picked), 1 pound of citron (cut thin and small), 1 wineglass of Madeira wine, 2 wineglasses of brandy, the grating of 1 large nutmeg, 2 teaspoonfuls of cinnamon, 1 teaspoonful of mace and cloves mixed. Beat the butter and sugar to a cream; then stir in one-fourth of the flour, whisk the eggs very thick, which add gradually; then the remainder of the flour, half at a time; after beating well, add the wine, brandy, and spice.

Then mix all the fruit together, and add one-third at a time. Beat well. Then butter and line your pan with white paper, put in the mixture, smooth it with a knife, and bake in a moderate oven, about four hours.

Sponge Cake.

Twelve eggs and their weight in sugar, and the weight of 7 eggs in flour, and the peel and juice of 1 large lemon. Separate the eggs, beat the yolks, and then add sugar until thick and light.

Whisk the whites until stiff and dry, and add with the flour. Stir sufficiently to mix the flour and whites through, but avoid beating as that will destroy the lightness. Grease your pan (either square or round) with fresh butter, and bake in a very moderate oven.

Macaroons.

One pound of pulverized sugar, the whites of 5 eggs, a pound of sweet almonds, 1 ounce of bitter almonds. Mix the almonds, blanch and pound them quite fine; beat the eggs very dry, and add the sugar very gradually, then stir in the almonds lightly, put them on white paper with a teaspoon, about an inch apart. Bake them in a slack oven.

To make a rich Plum Cake.

Take 1 pound of fresh butter, 1 pound of sugar, 14 pounds of flour, 2 pounds of currants, a glass of brandy, 1 pound of sweetmeats, 2 ounces of sweet almonds, 10 eggs, of an ounce of allspice. and of an ounce of cinnamon.

Melt the butter to a cream and put in the sugar.

Stir it till quite light, adding the allspice, and pounded cinnamon; in a quarter of an hour take the yolks of the eggs, and work them in, two or three at a time; and the whites of the same must by this time be beaten into a strong snow quite ready to work in; as the paste must not stand to chill the butter, or it will be heavy, work in the and citron, cut in fine strips, and the currants, whites gradually; then add the orange-peel, lemon, which must be mixed in well with the sweet almonds. Then add the sifted flour and glass of brandy. Bake this cake in a tin hoop in a hot oven for three hours, and put sheets of paper under it to keep it from burning.

To make a good Plain Cake.

The following is a receipt for making a good plain cake: Take as much dough as will make a quartern loaf (either made at home or procured at the baker's), work into this a quarter of a pound of butter, a quarter of a pound of moist sugar, and a handful of caraway seeds. When well worked together, pull into pieces the size of a golden pippin, and work it together again. This must be done three times, or it will be in lumps, and heavy when baked.

Rich Pudding Pound Cake.

Boil a teacup of rice in a pint and a half of water, pour over 1 quart of milk, beat the yolks of 5 eggs, add 5 tablespoonfuls of sugar, let it come to a simmer, then pour into a pudding dish and flavor; beat the whites of 5 eggs, 5 tablespoonfuls of sugar to an icing, spread it over the top of the pudding and brown it.

A rich Seed Cake.

Take 14 pounds of flour well dried, 1 pound of butter, 1 pound of loaf sugar, beat and sifted, 8 eggs, and 2 ounces of caraway seeds, 1 grated nutmeg, and its weight in cinnamon. Beat the butter into a cream, put in the sugar, beat the whites of the eggs and the yolks separately, then mix them with the butter and sugar. Beat in the flour, spices, and seed, a little before sending it away. Bake it two hours in a quick oven.

Ratafia Cakes.

Beat a pound each of sweet and bitter almonds in fine orange, rose, or ratafia water, mix a pound of fine pounded and sifted sugar with the same, add the whites of 4 eggs well beaten to it, set it over a moderate fire in a preserving-pan.

Stir it one way until it is pretty hot, and when a little cool form it into small rolls, and cut it into thin cakes. Shake some flour lightly on them, give each a light tap, and put them on sugar papers, sift a little sugar on them, and put them into a thorough slack oven.

Queen Cakes.