Take eighteen eggs, leave out half of the whites, and beat them; take two pounds of butter, wash the butter clear from milk and salt, put to it a little rose-water, and wash your butter very well with your hands till it take up all the eggs, then mix them in half a jack of brandy and sack; grate into your eggs a lemon rind; put in by degrees (a spoonful at a time) two pounds of fine flour, a pound and a half of loaf sugar, that is sifted and dry; when you have mixed them very well with your hands, take a thible and beat it very well for half an hour, till it look very white, then mix to it a few seeds, six ounces of carraway comfits, and half a pound of citron and candid orange; then beat it well, butter your garth, and put it in a quick oven.
Line a gem or muffin-pan with rich pie dough; half fill each tart with any desired preserve, and bake in a quick oven. Beat the whites of three eggs to a stiff froth and add one-half pound of powdered sugar and stir about ten minutes or until very light, and gradually one-half pound of grated almonds. Divide this macaroon paste into equal portions. Roll and shape into strips, dusting hands with powdered sugar in place of flour. Place these strips on the baked tarts in parallel rows to cross each other diagonally. Return to oven and bake in a slow oven about fifteen minutes. Let remain in pans until almost cold.
Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of milk, three cups of flour, and three teaspoons of baking-powder (scant). Cream the butter and sugar, and add the yolks of eggs. Then add the milk, flour, baking-powder, and the beaten whites of the eggs; flavor with lemon. To make the brown part; take a square of bitter chocolate and melt above steam, and mix with some of the white; flavor the brown with vanilla. Put first a tablespoon of brown batter in the pan, and then the white. Bake in quick oven thirty-five minutes.
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 three quarters of a pound of potatoes, when boil'd and peel'd, beat them in a mortar with a quarter of a pound of suet or butter, (if butter, melt it) a quarter of a pound of powder sugar, five eggs well beat, a pint of good milk, one spoonful of flour, a little mace or cinnamon, and three spoonfuls of wine or brandy; mix all these well together, and bake it in a pretty quick oven. Sauce. Wine and butter.
Take a dozen of eggs, and a quart of cream, and as much flour as will make it into a thick batter; put to it a pound of melted butter, half a pint of sack, one nutmeg grated, mix it well, and let it stand three or four hours; then bake it in a quick oven, and when you take it out, split it in two, and pour a pound of butter on it melted with rose-water; cover it with the other half, and serve it up hot.
For shortening; use drippings and mix with goose, duck or chicken fat. In the fall and winter, when poultry is plentiful and fat, save all drippings of poultry fat for pie-crust. If you have neither, use rendered beef fat. Take one-half cup of shortening, one and one-half cups of flour. Sifted pastry flour is best. If you have none at hand take two tablespoons of flour off each cup after sifting; add a pinch of salt. With two knives cut the fat into the sifted flour until the shortening is in pieces as small as peas. Then pour in six or eight tablespoons of cold water; in summer use ice-water; work with the knife until well mixed (never use the hand). Flour a board or marble slab, roll the dough out thin, sprinkle with a little flour and put dabs of soft drippings here and there, fold the dough over and roll out thin again and spread with fat and sprinkle with flour, repeat this and then roll out not too thin and line a pie-plate with this dough. Always cut dough for lower crust a little larger than the upper dough and do not stretch the dough when lining pie-pan or plate. If fruit is to be used for the filling, brush over top of the dough with white of egg slightly beaten, or sprinkle with one tablespoon of bread crumbs to prevent the dough from becoming soggy. Put in the filling, brush over the edge of pastry with cold water, lay the second round of paste loosely over the filling; press the edges together lightly, and trim, if needed. Cut several slits in the top crust or prick it with a fork before putting it in place. Bake from thirty-five to forty-five minutes until crust is a nice brown. A gas stove is more satisfactory for baking pies than a coal stove as pies require the greatest heat at the bottom. The recipe given above makes two crusts. Bake pies having a cooked filling in a quick oven and those with an uncooked filling in a moderate oven. Let pies cool upon plates on which they were made because slipping them onto cold plates develops moisture which always destroys the crispness of the lower crust.
1-1/2 pints of milk, 5 eggs, vanilla essence, 4 oz. of castor sugar for the caramel, and a little more sugar to sweeten the custard. Heat the milk, whip up the eggs, and carefully stir the hot milk into the beaten eggs; flavour with vanilla and sugar to taste. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. Add about 2 tablespoonfuls of hot water to the caramel, stir thoroughly, and pour it into a tin mould or a cake tin. Let the caramel run all round the sides of the tin; pour in the custard, and bake it in a moderate oven, standing in a larger tin of boiling water, until the custard is set. Let it get cold, turn out, and serve. This is a very dainty sweet dish.
In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs, a small cup of sugar and a teaspoonful of salt; beat these together. Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits; place them on buttered tins and let them rise until they are almost up to the edge of the tins; pierce the top of each one and bake in a quick oven. Glaze the top of each with sugar and milk, or the white of an egg, before baking. Some add dried currants, well-washed and dried in the oven.
Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoonful of cream of tartar and half a teaspoonful of saleratus are thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch closely as they will burn easily. Serve with ice cream.
