Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a little salt, 4 spoons fine flour, oil or butter pans, cups, or bowls, bake in a quick oven one hour. Eat with sweet sauce.
Melt a pound of butter by putting it into a skillet on hot coals. Then set it away to cool. Sift a quarter of a peck of flour into a deep pan, and mix with it a pound of powdered sugar and a table- spoonful of powdered cinnamon and mace. Make a hole in the middle, put in the melted butter, and mix it with a knife till you have formed of the whole a lump of dough. If it is too stiff, moisten it with a little rose water. Do not knead it; but roll it out into a large oval sheet, an inch thick. Cut it down the middle, and then across, so as to divide it into four cakes. Prick them with a fork, and crimp or scollop the edges neatly. Lay them in shallow pans; set them, in a quick oven and bake them of a light brown. This cake will keep a week or two. You may mix in with the dough half a pound of currants, picked, washed, and dried.
Take your beef steaks and beat them with the back of a knife, fry them in butter over a quick fire, that they may be brown before they be too much done; when they are enough put them into an earthen pot whilst you have fry'd them all; pour out the fat, and put them into your pan with a little gravy, an onion shred very small, a spoonful of catchup and a little salt; thicken it with a little butter and flour, the thickness of cream. Garnish your dish with pickles. Beef-steaks are proper for a side-dish.
Take two pounds of butter, beat it with a little rose water and orange-flower water till it be like cream, two pounds of flour dried before the fire, a quarter of an ounce of mace, a nutmeg, half a pound of loaf sugar, beat and sifted, fifteen eggs (beat the whites by themselves and yolks with your sugar) a jack of brandy and as much sack, two pounds of currans very well cleaned, and half a pound of almonds blanch'd and cut in two or three pieces length-way, so mix all together, and put it into your hoop of tin; you may put in half a pound of candid orange and citron if you please; about an hour will bake it in a quick oven; if you have a mind to have it iced a pound of sugar will ice it.
1/3 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup milk 2 cups flour 4 teaspoons baking powder 1/8 teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour and baking powder and salt which have been sifted together; mix in beaten white of egg. Bake in three greased layer tins in quick oven about 15 minutes. Put cake together with fruit filling and cover with white icing.
FRUIT FILLING
1/2 cup fruit jelly 1 cup water 1/2 cup chopped raisins 1/4 lb. chopped figs 1/4 cup sugar 2 tablespoons cornstarch 1/2 cup chopped blanched almonds or walnuts juice of 1/2 lemon
Cook jelly with water, fruit and sugar; add cornstarch which has been mixed with a little cold water. Cook slowly until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.
Rub three quarters of a pound of butter into a pound of sifted flour; mix in a pound of powdered sugar, and a large table-spoonful of powdered cinnamon. Mix it into a dough with three well beaten eggs. Roll it out into a sheet; cut it into round cakes, and bake them in a quick oven; they will require but a few minutes.
2 Tb. fat 2 Tb. sugar 1 Tb. salt 2 cakes compressed yeast 1 qt. lukewarm liquid 3 qt. flour 1 c. flour additional for kneading
Put the fat, the sugar, and the salt into the mixing bowl, and then to them add the yeast dissolved in a few tablespoonfuls of the lukewarm liquid. Add the remaining liquid and stir in half or all of the flour, according to whether the process is to be completed by the sponge or the straight-dough method. One yeast cake may be used instead of two. However, if the smaller quantity of yeast is used, the process will require more time, but the results will be equally as good. After the dough has been allowed to rise the required number of times and has been kneaded properly for the method selected, place it in greased pans, let it rise sufficiently, and proceed with the baking.
Two quarts of oysters, half a cupful of butter, half a cupful of cream or milk, four teaspoonfuls of salt, half a teaspoonful of pepper, two quarts of stale bread crumbs, and spice, if you choose. Butter the escalop dishes, and put in a layer of crumbs and then one of oysters. Dredge with the salt and pepper, and put small pieces of butter here and there in the dish. Now have another layer of oysters, seasoning as before; then add the milk, and, finally, a thick layer of crumbs, which dot with butter. Bake twenty minutes in a rather quick oven. The crumbs must be light and flakey. The quantity given above is enough to fill two dishes.
Whip half pound butter to a cream, add 1 pound sugar, ten eggs, one glass wine, half gill rose-water, and spices to your taste, all worked into one and a quarter pound flour, put into pans, cover with paper, and bake in a quick well heat oven, 12 or 16 minutes.
Cut up a celery root, one onion, and a sprig of parsley, tie the fish in a napkin and lay it on this bed of roots; pour in enough water to cover and add a dash of vinegar--the vinegar keeps the fish firm--then boil over a quick fire and add more salt to the water in which the fish has been boiled. Lay your fish on a hot platter and prepare the following sauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon of fresh butter, salt and pepper, and thicken with a tablespoon of flour which has been wet with a little cold milk, stir this paste into the cream and boil about one minute, stirring constantly; pour over the fish. Boil two eggs, and while they are boiling, blanch about a dozen or more almonds and stick them into the fish, points up; cover the eggs with cold water, peel them, separate the whites from the yolks, chop each separately; garnish the fish, first with a row of chopped yolks, then whites, until all is used: lay chopped parsley all around the platter. Fresh cod and striped bass may be cooked in this way.
