Miss Leslie's Lady's New Receipt-Book Part 17

LEMON PUFFS.--Take a pound of the best loaf-sugar, and powder it. Grate upon lumps of the same sugar the yellow rind of four large ripe lemons; having first rolled each lemon under your hand, upon a table, to increase the juice. Then powder these pieces of sugar also, and add them to the rest. Strain the juice of the lemons over the sugar, mixing it well in. Have ready in a saucer some extra powdered sugar. Beat to a stiff froth the whites of four eggs, and then gradually and thoroughly beat into it the lemon and sugar, till the mixture is very thick and smooth. If too thin, add more sugar; if too thick, more beaten white of egg. Take a sheet of nice white paper, and lay it smoothly in a square tin pan; having first cut it to fit exactly. Put on it, at equal distances, a round spot of thinly-spread powdered loaf-sugar, about the size of a half-dollar or a little larger. Upon each spot place with a spoon a pile of the mixture; smoothing it with a knife dipped in water, and making the surface even. Sift over each a little powdered sugar. Set the pan in a quick oven, and bake the puffs of a light brown. A few minutes' baking will suffice. They should rise very high. When cool, loosen them carefully from the paper by inserting a broad knife beneath.

Then spread them out on a large flat dish, and keep them in a dry, cool place till wanted.

ORANGE PUFFS may be made in the same manner, omitting the rind, and using the juice only of _five_ oranges; unless they are all of a very large size, and then four may suffice. Very nice puffs can be made with the juice of strawberries, raspberries, currants, or cherries; mixed, as above, with beaten white of egg and sugar.

ROSE MERINGUES.--Beat to a stiff froth the whites of six eggs, and then beat in by degrees, a spoonful at a time, a pound or more of finely-powdered loaf-sugar, till it is of the consistence of very thick icing or meringue. Have ready a sufficient quant.i.ty of freshly-gathered rosebuds, about half grown. Having removed the stalks and green leaves, take as many of the buds as will weigh three ounces. With a pair of sharp scissors clip or mince them as small as possible into the pan of meringue; stirring them in with a spoon. Then stir the whole very hard.

Have ready some sheets of white paper, laid on baking tins. Drop the meringues on it, in heaps all of the same size, and not too close together. Smooth them with the back of a spoon or broad knife, dipped in cold water. Set them in a moderate cool oven, and bake them about twenty minutes. Take out one and try it, and if not thoroughly done, continue them longer in the oven.

To heighten the red colour, add to the white of egg, before you beat it, a very little water, in which has been steeped a thin muslin bag of alkanet-root; or you may colour it with a little cochineal powder.

Orange-blossom meringues may be made as above.

WHIPPED CREAM MERINGUES.--Take the whites of eight eggs, and beat them to a stiff froth, that will stand alone. Then beat into them, gradually, a tea-spoonful at a time, two pounds or more of finely-powdered loaf-sugar; continuing to add sugar till the mixture is very thick, and finishing with a little lemon-juice or extract of rose. Have ready some sheets of white paper, laid on a baking-board, and with a spoon drop the mixture on it in long oval heaps, about four inches in length. Smooth and shape them with a broad-bladed knife, dipped occasionally in cold water. The baking-board used for this purpose should be an inch thick, and must have a slip of iron beneath each end to elevate it from the floor of the oven, so that it may not scorch, nor the bottoms of the meringues be baked too hard. This baking-board must not be of pine wood, as a pine board will communicate a disagreeable taste of turpentine. The oven must be moderate. Bake the meringues of a light brown. When done, take them off the paper by slipping a knife nicely beneath the bottom of each. Then push back or scoop out carefully a portion of the inside of each meringue, taking care not to break them. Have ready some nice whipped cream, made in the following proportion:--Take a quarter of a pound of broken-up loaf-sugar, and on some of the lumps rub off the yellow rind of two large lemons. Powder the sugar, and then mix with it the juice of the lemons, and grate in some nutmeg. Mix the sugar with a half-pint of sweet white wine. Put into a pan a pint of rich cream, and whip it with rods or a wooden whisk, or mill it with a chocolate mill, till it is a stiff froth. Then mix in, gradually, the other ingredients; continuing to whip it hard a while after they are all in. As you proceed, lay the froth on an inverted sieve, with a dish underneath to catch the droppings; which droppings must afterwards be whipped, and added to the rest. Fill the inside of each meringue with a portion of the whipped cream. Then put two together, so as to form one long oval cake, joining them nicely, so as to unite the flat parts that were next the paper, leaving the inside filled with the whipped cream. Set them again in the oven for a few minutes. They must be done with great care and nicety, so as not to break. Each meringue should be about the usual length of a middle finger. In dropping them on the paper, take care to shape the oval ends handsomely and smoothly. They should look like very long kisses.

CREAM TARTS.--Put into a tea-cup a large table-spoonful of arrow-root flour. Pour on it a very little cold milk, and mix it very smooth with a spoon; seeing that it is entirely free from lumps. Boil, in a sauce-pan, a quart of cream or rich unskimmed milk, with the yellow rind of a large lemon or orange, pared thin, or cut into slips; or use for flavouring a handful of bitter almonds or peach kernels, blanched and broken up; or, what is still better, a vanilla bean. The milk must boil slowly (keeping it closely covered) till it is highly flavoured. Then strain out the lemon-peel or other flavouring, and set away the milk to cool.

Beat the yolks of eight eggs till very thick and smooth, and stir them gradually into the milk, alternately with four heaped table-spoonfuls of powdered loaf-sugar. Add some grated nutmeg. Put the whole into a sauce-pan, and place it on hot coals or on the stove, and continue to stir it till it begins to boil. Then remove it immediately, lest it should curdle, and keep stirring it till it begins to cool. Afterwards set it in a cold place.

Sift into a pan a pound and a half of flour; mix in a quarter of a pound of white sugar; cut up in it half a pound of fresh b.u.t.ter, and rub it well into the flour and sugar. Beat two eggs very light, and with them wet the flour, &c., to a dough, adding a very small level tea-spoonful of soda, dissolved in a very little cold water. Mix the paste well till it becomes a lump of dough. Then beat it on all sides with the rolling-pin. Transfer it to the paste-board, and roll it out thin.

Divide it equally into _square_ pieces. Put thickly on each piece a portion of the cream or custard mixture, and fold over it the four corners of the paste, so that they approach each other in the centre.

Dredge each tart with powdered loaf-sugar. Set them into the oven, and let them bake of a light brown. They are best when fresh, but not warm; and will be found delicious.

The custard may be coloured green by boiling pistachio nuts in the milk, with the flavouring.

ICE-CREAM CAKES.--Stir together, till very light, a quarter of a pound of powdered sugar and a quarter of a pound of fresh b.u.t.ter. Beat six eggs very light, and stir into them half a pint of rich milk. Add, gradually, the eggs and milk to the b.u.t.ter and sugar, alternately with a half pound of sifted flour. Add a gla.s.s of sweet wine, and some grated nutmeg. When all the ingredients are mixed, stir the batter very hard.

Then put it into small, deep pans, or cups, that have been well-b.u.t.tered, filling them about two-thirds with the batter. Set them, immediately, into a brisk oven, and bake them brown. When done, remove them from the cups, and place them, to cool, on an inverted sieve. When quite cold, make a slit or incision in the side of each cake. If very light, and properly baked, they will be hollow in the middle. Fill up this cavity with ice-cream, carefully put in with a spoon, and then close the slit, with your fingers, to prevent the cream running out.

Spread them on a large dish. Either send them to table immediately, before the ice-cream melts, or keep them on ice till wanted.

LEMON OR ORANGE KISSES.--Take three large, ripe lemons, or oranges, and rub off the yellow rind, upon some pieces belonging to a pound of fine loaf-sugar. Then powder all the pound of sugar, and squeeze among the sugar (through a strainer) the juice of the lemons or oranges; mixing it well in. Beat the whites of four eggs to a stiff froth, that will stand alone. Then beat in, very hard, the sugar, &c., a tea-spoonful at a time. Lay a sheet of white paper on a board. Drop the mixture on it, in oval piles, smoothing them with a broad-bladed knife, dipped frequently in cold water. Set them in a moderate oven, and when they are coloured a light brown, take them out, slip a knife carefully under each, to remove them from the papers, and place two bottoms together, so as to give them the form of an egg. If you use oranges, scoop out a small hollow in the bottom of each half-kiss, as soon as they are baked, and fill the cavity with orange-pulp, sweetened. Then join the two halves together.

Instead of lemon or orange, they may be finely flavoured, by mixing with the powdered sugar a sufficient quant.i.ty of extract of vanilla.

CHOCOLATE MACCAROONS.--Blanch half a pound of sh.e.l.led sweet almonds, by scalding them with boiling water, till the skin peels off easily. Then throw them into a bowl of cold water, and let them stand awhile. Take them out and wipe them, separately. Afterwards set them in a warm place, to dry thoroughly. Put them, one at a time, into a marble mortar, and pound them to a smooth paste; moistening them, as you proceed, with a few drops of rose-water, to prevent their oiling. When you have pounded one or two, take them out of the mortar, with a tea-spoon, and put them into a deep plate, beside you, and continue removing the almonds to the plate, till they are all done. Sc.r.a.pe down, as fine as possible, half a pound of the best chocolate, or of Baker's prepared cocoa, and mix it, thoroughly, with the pounded almonds. Then set the plate in a cool place. Put the whites of eight eggs into a shallow pan, and beat them to a stiff froth, that will stand alone. Have ready a pound and a half of finely-powdered loaf-sugar. Stir it, hard, into the beaten white-of-egg, a spoonful at a time. Then stir in, gradually, the mixture of almond and chocolate; and beat the whole very hard. Drop the mixture, in equal portions, upon thin white paper, laid on square tin pans, smoothing them, with a spoon, into round cakes, about the size of a half-dollar.

Dredge the top of each, lightly, with powdered sugar. Set them into a quick oven, and bake them a light brown. When done, take them off the paper.

For the first experiment, in making these maccaroons, it may be well to try a smaller quant.i.ty. For instance, a quarter of a pound of sh.e.l.led almonds; a quarter of a pound of chocolate; four eggs; and three-quarters of a pound of sugar.

LEMON MACCAROONS.--Take four large ripe lemons, and rub off the yellow surface of the rind, upon a lump of sugar. Then powder that sugar, and add to it not quite a pound of loaf-sugar, already powdered. Break four eggs into a shallow pan, and beat them till very thick and light. Then add the juice of the lemons, squeezed through a strainer, and a tea-spoonful of powdered nutmeg and cinnamon, and stir in the sugar, a little at a time, alternately with three large heaped-up table-spoonfuls of sifted flour. A little more flour may, probably, be found necessary.

Mix the whole, thoroughly, so as to form a soft paste. Have ready some shallow, square baking-pans, or sheets of iron, the bottoms covered with white paper, laid smoothly in. Moisten your hands with water, and then take up portions of the mixture, and roll them into b.a.l.l.s, about the size of a large plum, laying them, as you proceed, upon the paper, but rather more than an inch apart. Lastly, with the blade of a knife, dipped in water, smooth the surface of each. Set them into a moderate oven, and bake them brown. Try one, when you think they are done. If not sufficiently baked, let them remain longer in the oven. As soon as they are cold, loosen them from the paper, by slipping under them a broad-bladed knife. Orange maccaroons may be made in this manner, using the grated rind of two oranges only, but the juice of four. To make vanilla maccaroons, boil, in a covered vessel, a vanilla bean, with as much milk as will barely cover it. When the milk is strongly flavoured with the vanilla, strain it, and, when cold, add it to the beaten egg.

Then stir in, gradually, the sugar, spice, and flour, and proceed as above.

GROUND-NUT MACCAROONS.--Take a sufficiency of ground-nuts, that have been roasted in an iron pot, over the fire; remove the sh.e.l.ls; and weigh a pound of the nuts. Put them into a pan of cold water, and wash off the skins. Have ready some beaten white of egg. Pound the ground-nuts, (two or three at a time,) in a marble mortar, adding, frequently, a little cold water, to prevent their oiling. They must be pounded to a smooth, light paste; and, as you proceed, remove the paste to a saucer or a plate. Beat, to a stiff froth, the whites of four eggs, and then beat into it, gradually, a pound of powdered loaf-sugar, and a large tea-spoonful of powdered mace and nutmeg mixed. Then stir in, by degrees, the pounded ground-nuts, till the mixture becomes very thick.

Flour your hands, and roll, between them, portions of the mixture, forming each portion into a little ball. Lay sheets of white paper on flat baking-tins, and place on them the maccaroons, at equal distances, flattening them all a little, so as to press down the b.a.l.l.s into cakes.

Then sift powdered sugar over each. Place them in a brisk oven, with more heat at the top than in the bottom. Bake them about ten minutes.

Almond maccaroons may be made as above, mixing one-quarter of a pound of sh.e.l.led bitter almonds with three-quarters of sh.e.l.led sweet almonds. For almond maccaroons, instead of flouring your hands, you may dip them in cold water; and when the maccaroons are formed on the papers, go slightly over every one, with your fingers wet with cold water.

Maccaroons may be made, also, of grated cocoa-nut, mixed with beaten white of egg and powdered sugar.

WEST INDIA COCOA-NUT CAKE.--Cut up and peel some pieces of a very ripe cocoa-nut. Lay the pieces for awhile in cold water. Then take them out; wipe them very dry; and grate, very finely, as much as, when grated, will weigh half a pound. Powder half a pound of the best loaf-sugar.

Beat eight eggs, till very light, thick, and smooth. Then stir the grated cocoa-nut and the powdered sugar, alternately, into the pan of beaten egg, a little at a time of each; adding a handful of sifted flour, a powdered nutmeg, and a gla.s.s of sweet wine. Stir the whole very hard. b.u.t.ter a square tin pan. Put in the mixture, set it immediately into a quick oven, and bake it well; seeing that the heat is well kept up all the time. When cool, cut it into squares. Have ready a thick icing, made of powdered sugar and white of egg, flavoured with rose-water, or extract of roses. Ice each square of the cake, all over the top and sides.

You may bake it in a loaf, in a deep, circular pan. Ice the whole surface, and ornament it.

For a large cake, baked in a loaf, allow a pound of grated cocoa-nut; a pound of sugar; sixteen eggs; two handfuls of flour; two nutmegs, and two gla.s.ses of wine. It will require very long baking.

RICE-FLOUR POUND-CAKE.--Weigh a pound of broken up loaf-sugar of the best quality. Upon some of the largest lumps rub off the yellow rind of three large ripe lemons that have been previously rolled under your hand, on a table, to increase the juice. Then powder finely all the pound of sugar. Cut up into a deep pan a pound of the best fresh b.u.t.ter; mix with it the powdered sugar, and stir them together, with a wooden spaddle, till perfectly light. Squeeze the juice of the lemons through a strainer into a bowl, mix with it half a grated nutmeg, and add it to the b.u.t.ter and sugar. Sift a pound (or a quart) of rice-flour into a pan, and in another shallow pan beat twelve eggs till they are smooth and thick. Then stir the beaten egg and the rice-flour, alternately, into the b.u.t.ter and sugar, a little at a time of each. Having stirred the whole long and hard, put the mixture into a b.u.t.tered tin pan that has straight or upright sides; set it immediately into a well-heated oven, and bake it thoroughly. It will require four or five hours, in proportion to its thickness. When done, it will shrink a little from the sides of the pan; and a twig from a corn-broom, or a wooden skewer plunged down to the bottom of the cake, will come out dry and clean.

When cool, ice it; adding a little rose-water or lemon-juice to the icing. Heap the icing first on the centre of the top, and then with a broad-bladed knife, (dipped occasionally into a bowl of cold water,) spread it evenly all over the surface of the cake.

Instead of lemons, you may use for flavouring this cake, the yellow rind of _two_ oranges grated on the sugar, and the juice of _three_ mixed with the spice. Orange-rind being stronger and more powerful in taste than that of lemon, a smaller quant.i.ty of it will suffice.

You may bake the above mixture in little tins, like queen-cakes; taking care to grease them with _fresh_ b.u.t.ter.

This mixture will make a nice pudding; using only _half_ a pound of rice-flour, but the above quant.i.ties of all the other ingredients. Bake it in china or handsome white-ware, as it must go to table in the dish it is baked in.

RICE SPONGE-CAKE.--Put twelve eggs into a scale, and balance them in the other scale with their weight in broken loaf-sugar. Take out four of the eggs, remove the sugar, and balance the remaining eight eggs with an equal quant.i.ty of rice-flour. Rub off on some lumps of the sugar, the yellow rind of three fine large ripe lemons. Then powder all the sugar.

Break the eggs, one at a time, into a saucer, and put all the whites into a pitcher, and all the yolks into a broad shallow earthen pan.

Having poured the whites of egg from the pitcher through a strainer into a rather shallow pan, beat them till so stiff that they stand alone.

Then add the powdered sugar, gradually, to the white of egg, and beat it in well. In the other pan, beat the yolks till very smooth and thick.

Then mix them, gradually, a little at a time, with the white of egg and sugar. Lastly, stir in, by degrees, the rice-flour, adding it lightly, and stirring it slowly and gently round till the surface is covered with bubbles. Transfer it directly to a b.u.t.ter tin pan; set it _immediately_ into a brisk oven; and bake it an hour and a half or more, according to its thickness. Ice it when cool; flavouring the icing-with lemon or rose. This cake will be best the day it is baked.

In every sort of sponge-cake, Naples-biscuit, lady-fingers, and in all cakes made without b.u.t.ter, it is important to know that though the egg and sugar is to be beaten very hard, the flour, which must _always_ go in at the last, must be stirred in very slowly and lightly, holding the whisk or stirring-rods perpendicularly or upright in your hand; and moving it gently round and round on the surface of the batter without allowing it to go down deeply. If the flour is stirred in _hard and fast_, the cake will certainly be tough, leathery, and unwholesome.

Sponge-cake when cut should look coa.r.s.e-grained and rough.

SWEET POTATOE CAKE.--Half-boil some fine sweet potatoes; peel them; and when cold, grate as much as will weigh half a pound. If boiled long enough to become soft, they will render the cake heavy. Stir together in a deep pan, half a pound of fresh b.u.t.ter, and half a pound of powdered loaf-sugar, till quite light and creamy. Then add a tea-spoonful of powdered mace, nutmeg, and cinnamon, all mixed together; and the juice and grated rind of two large lemons or oranges. Beat in a shallow pan six eggs till very smooth and thick; and stir them into the pan of b.u.t.ter and sugar in turn with the grated sweet-potatoe, a little of each at a time. Then stir the whole very hard. b.u.t.ter a deep tin pan with straight sides. Put in the mixture, and bake it well. If you want more cake than the above quant.i.ty, double the proportions of _each_ ingredient; but bake the mixture in two pans, rather than in one. Ice it when cold, adding a little lemon or orange-juice to the icing. In spreading the icing, begin by heaping it on the centre of the cake, and then gradually bringing it all over the top and sides, dipping the knife, frequently, into a bowl of cold water.

CHOCOLATE PUFFS.--Beat very stiff the whites of two eggs, and then beat in, gradually, half a pound of powdered loaf-sugar. Sc.r.a.pe down very fine, an ounce and a half of the best chocolate, (prepared cocoa is better still,) and dredge it with flour to prevent its oiling; mixing the flour well among it. Then add it, gradually, to the mixture of white of egg and sugar, and stir the whole very hard. Cover the bottom of a square tin pan with a sheet of fine white paper, cut to fit exactly.

Place upon it thin spots of powdered loaf-sugar about the size of a half-dollar. Pile a portion of the mixture on each spot, smoothing it with the back of a spoon or a broad knife, dipped in cold water. Sift white sugar over the top of each. Set the pan into a brisk oven, and bake them a few minutes. When cold, loosen them from the paper with a broad knife.

COCOA-NUT PUFFS.--Break up a large ripe cocoa-nut. Pare the pieces, and lay them awhile in cold water. Then wipe them dry, and grate them as finely as possible. Lay the grated cocoa-nut in well-formed heaps on a large handsome dish. It will require no cooking. The heaps should be about the circ.u.mference of a dollar, and must not touch each other.

Flatten them down in the middle, so as to make a hollow in the centre of each heap; and upon this pile some very nice sweetmeat. Make an excellent whipped cream, well sweetened and flavoured with lemon and wine, and beat it to a stiff froth. Pile some of this cream high upon each cake over the sweetmeats. If on a supper-table you may arrange them in circles round a gla.s.s stand.

PALMER CAKES.--Sift a pound of flour into a pan, and rub into it half a pound of b.u.t.ter, and a quarter of a pound of powdered loaf-sugar. Add a tea-spoonful of mixed spice, powdered cinnamon, nutmeg, and mace. Wet the mixture with two well-beaten eggs; the juice of a large lemon or orange; and sufficient rose-water to make it into a dough just stiff enough to roll out easily. Sprinkle a little flour on the paste-board; lay the lump of dough upon it, roll it out rather thin, and cut it into round cakes with the edge of a tumbler dipped every time in flour to prevent stickiness. Lay the cakes in b.u.t.tered square pans. Set them in a rather brisk oven, and bake them brown.