Take a pound of meal and dry it, a pound of sugar finely beat, and mix these together; then take the yolks of five or six eggs, half a jill of thick cream, as much as will make it up to a paste, and some coriander seeds, lay them on tins and prick them; bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar to ice them.
Take ripe grapes and stone them; to every pound of grapes take a pound of double-refined sugar; let them stand till the sugar is dissolved; boil them pretty quick till clear; then strain out the grapes, and add half a pound of pippen jelly, and half a pound more sugar; boil and skim it till a jelly; put in the grapes to heat; afterwards strain them out, and give the jelly a boil; put it to the grapes and stir it till near cold; then glass it.
Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. Make ready a crust as follows: Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat; mix it with two well-beaten eggs; then put a layer of it around the bottom and sides of a deep pie-dish; lay in the stew, cover with the balance of the potato; brush it over with the yolk of an egg and bake in a quick oven till brown.
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.
Beans require a great deal of water and it is not best to shell them till just before they are ready to go into the pot, when the water boils put them in with some picked parsley and some salt, make them boil up quick, when you see them begin to fall, they are done enough, strain them off, garnish the dish with boiled parsley and send plain butter in a cup or boat.
Make a batter of one quart of milk and about one pound of flour; add six eggs, the yolks and whites separately beaten, a teaspoonful of salt and four tablespoonfuls of sugar. It should be as stiff as can possibly be stirred with a spoon. Dip a spoonful at a time into quick boiling water, boil from five to ten minutes, take out. Serve hot with sauce or syrup.
Mix the flour and baking powder together, beat the egg till very light, whisk in the sugar, and stir in the flour. Pour into a buttered tin, and bake five minutes; turn on to a sugared paper spread with jam. Roll up and serve. Custard sauce is nice with this.
One pint of fresh boiled hominy (or, cold hominy may be used; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water), one table-spoonful of water, two eggs--whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking; or, if it has, use half a teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven.
Two pints of flour, butter the size of an egg, three heaping teaspoonfuls of baking powder and one teaspoonful of salt; make a soft dough of sweet milk or water, knead as little as possible, cut out with the usual biscuit-cutter and bake in rather a quick oven.
Three cups of sweet milk, one cup of butter and lard, mixed in equal proportions, one-half cup of good yeast, or half a cake of compressed yeast, and a teaspoonful of salt. Add flour enough to make a stiff dough. Let it rise over night; in the morning, add two well-beaten eggs; knead thoroughly and let it rise again. With the hands, make it into balls as large as an egg; then roll between the hands to make long rolls (about three inches). Place close together in even rows on well-buttered pans. Cover and let them rise again, then bake in a quick oven to a delicate brown.
