The Art of Cookery Part 25

N. B. Damsons, currants, cherries, or plums may be done in the same way.

[The above mode of preserving fruits is recommended in preference to preserving them with sugar, it frequently happening that fruits done with syrup will fret, and in that event the whole be spoiled.]

_To bottle Gooseberries another way._

WHEN the gooseberries are picked put them into the bottles and cover them with spring water; then set them in a large pan of cold water, put them over a moderate fire, and when the gooseberries appear to be scalded enough take out the bottles and set them in a cool place, and when cold cork them close.

[This mode has been found to answer extremely well. The small champaign gooseberry is recommended likewise for the purpose.]

_Small Cakes._

TAKE half a pound of sifted sugar, half a pound of fresh b.u.t.ter, three quarters of a pound of sifted flour, and rub all together; then wet it with a gill of boiling milk, strew in a few carraway seeds, and let it lay till the next day; after which mould and cut it into eleven dozen pieces, roll them as thin as possible, and bake them in an oven three parts cold.

_Diet Bread Cake._

TAKE nine eggs and sifted sugar of their weight; break the whites into one pan and the yolks into another; then whisk the whites till of a solid froth, beat the yolks, and whisk them with the whites; add the sugar with the weight of five eggs of flour, mix all well together, put in a few carraway seeds, and bake it in a hoop.

_Sponge Biscuits._

TAKE the same mixture as for diet bread, only omitting the carraway seeds; then rub the inside of small tin pans with fresh b.u.t.ter, fill them with the mixture, sift sugar over, and bake them in a moderate oven.

_Common Seed Cake._

TO one pound and a half of flour put half a pound of fresh b.u.t.ter broke into small pieces round it, likewise a quarter of a pound of sifted sugar, and half a grated nutmeg; then make a cavity in the center of the flour and set a sponge with a gill of yest and a little warm milk; when well risen add slices of candied orange or lemon peel and an egg beat up. Mix all these ingredients well together with a little warm milk, let the dough be of a proper stiffness, mould it into a cake, prove it in a warm place, and then bake it.

_Cinnamon Cakes._

BREAK six eggs into a pan with three table spoonfuls of rose water, whisk them well together, add a pound of sifted sugar, a dessert spoonful of pounded cinnamon, and as much flour as will make it into a good paste; then roll it out, cut it into what shapes you please, bake them on white paper, and when done take them off, and preserve them in a dry place for use.

_To make red Colouring for Pippin Paste, &c. for garnishing Twelfth Cakes._

TAKE an ounce of cochineal beat very fine; add three gills of water, a quarter of an ounce of roche-alum, and two ounces of lump sugar; boil them together for twenty minutes, strain it through a fine sieve, and preserve it for use close covered.

_Twelfth Cakes._

TAKE seven pounds of flour, make a cavity in the center, set a sponge with a gill and a half of yest and a little warm milk; then put round it one pound of fresh b.u.t.ter broke into small lumps, one pound and a quarter of sifted sugar, four pounds and a half of currants washed and picked, half an ounce of sifted cinnamon, a quarter of an ounce of pounded cloves, mace, and nutmeg mixed, sliced candied orange or lemon peel and citron. When the sponge is risen mix all the ingredients together with a little warm milk; let the hoops be well papered and b.u.t.tered, then fill them with the mixture and bake them, and when nearly cold ice them over with sugar prepared for that purpose as per receipt; or they may be plain.

_Bristol Cakes._

TAKE six ounces of sifted sugar, six ounces of fresh b.u.t.ter, four whites and two yolks of eggs, nine ounces of flour, and mix them well together in an earthen pan with the hand; then add three quarters of a pound of picked currants, and drop the mixture with a spoon upon tin plates rubbed with b.u.t.ter, and bake them in a brisk oven.

_Hyde Park Corner Cakes._

TAKE two pounds of flour, four ounces of common sugar, and half an ounce of carraway seeds pounded; then set a sponge with half a gill of yest and some warm milk, and when it works take some boiling milk, add to it five ounces of fresh b.u.t.ter, mix it up light, add let it lay some time; then roll it out, cut it into what forms you please, and bake them in a moderate oven.

_Good Gingerbread Nuts._

TAKE four pounds of flour, half a pound of sifted sugar, one ounce of carraway seeds, half an ounce of ginger pounded and sifted, six ounces of fresh b.u.t.ter, and two ounces of candied orange peel cut into small slices. Then take a pound of treacle or honey and a gill of cream, make them warm together, mix all the ingredients into a paste, and let it lay six hours; then roll it out, make it into nuts, and bake them in a moderate oven.

_Bride Cake._

TAKE two pounds of sifted loaf sugar, four pounds of fresh b.u.t.ter, four pounds of best white flour dried and sifted, a quarter of an ounce of mace and cinnamon, likewise the same quant.i.ty of nutmeg pounded and sifted, thirty eggs, four pounds of currants washed, picked, and dried before a fire, a pound of jordan almonds blanched and pounded, a pound of citron, a pound of candied orange and a pound of candied lemon peels cut into slices, and half a pint of brandy; then proceed as follows:--First work the b.u.t.ter to a cream with the hand, then beat in the sugar for a quarter of an hour, whisk the whites of eggs to a solid froth, and mix them with the sugar and b.u.t.ter; then beat the yolks for a quarter of an hour and put them to the above, likewise add the flour, mace, and nutmeg; beat all well together till the oven is ready, and then mix in lightly the brandy, currants, almonds, and sweetmeats. Line a hoop with paper, rub it with b.u.t.ter, fill it with the mixture, bake it in a brisk oven, and when it is risen cover it with paper to prevent it from burning. It may be served up either iced or plain.

_Rice Cakes._

WHISK the yolks of seven eggs for a quarter of an hour, add five ounces of sifted sugar, and mix them well; put to them a quarter of a pound of rice, some flour, a little brandy, the rind of a lemon grated very fine, and a small quant.i.ty of pounded mace; then beat six whites of eggs for some time, mix all together for ten minutes, fill a hoop with the mixture, and bake it in a brisk oven.

_Bath Cakes._

TAKE a pound of fresh b.u.t.ter and rub with it a pound of flour, mix them into a light paste with a gill of yest and some warm cream, and set it in a warm place to rise; then mould in with it a few carraway seeds, make it into cakes the size of small french rolls, and bake them on tins b.u.t.tered.

_Pancakes._

TO half a pound of best white flour sifted add a little salt, grated nutmeg, cream or new milk, and mix them well together; then whisk eight eggs, put them to the above, and beat the mixture for ten minutes till perfectly smooth and light, and let it be of a moderate thickness. When the cakes are to be fried, put a little piece of lard or fresh b.u.t.ter in each frying-pan over a regular fire, and when hot put in the mixture, a sufficient quant.i.ty just to cover the bottom of each pan, fry them of a nice colour, and serve them up very hot. Serve with them, likewise, some sifted loaf sugar, pounded cinnamon, and seville orange, on separate plates.

N. B. Before the frying pans are used let them be prepared with a bit of b.u.t.ter put into each and burnt; then wipe them very clean with a dry cloth, as this method prevents the batter from sticking to the pan when frying.

_Shrewsbury Cakes._

BEAT half a pound of fresh b.u.t.ter to a cream, add to it the same quant.i.ty of flour, one egg, six ounces of sifted sugar, and a quarter of an ounce of carraway seeds. Mix all together into a paste, roll it out thin, stamp it with a tin cutter, p.r.i.c.k the cakes with a fork, lay them on tin plates rubbed with b.u.t.ter, and bake them in a slow oven.

_Portugal Cakes, or Heart Cakes._

TAKE a pound of flour, a pound of sifted sugar, a pound of fresh b.u.t.ter, and mix them with the hand (or a whisk) till they become like a fine batter. Then add two spoonfuls of rose water, half a pound of currants washed and picked, break ten eggs, whisk them, and mix well all together. b.u.t.ter ten moulds, fill them three parts full with the mixture, and bake them in a brisk oven.

_Macaroons._

TAKE a pound of jordan almonds blanched and pounded fine, with a little rose water to preserve them from oiling, and add a pound of sifted sugar; then whisk the whites of ten eggs to a solid froth and add to the above; beat all together for some time. Have ready wafer paper on tin plates, drop the mixture over it separately the size of a shilling or smaller, sift a little sugar over, and bake them.