half pound ground rice, and beat all half an hour. Bake in buttered tins 20 minutes.
Sugar Cakes.—Half lb. flour, quarter butter, quarter sifted sugar—mix the flour and sugar, rub in the butter, add yolk of egg beat, table-spoonful of cream. Make paste, roll and cut in small cakes, and bake on floured tin.
Breakfast Cake.—1 quart flour, 4 oz. butter, mix with milk, 3 large spoons yeast, make into biscuits and prick with a fork, and bake in about 20 minutes. If you have sour milk omit yeast and put tea-spoon pearl ash in the milk, which pout in while effervescing.
Tea Cake.—Rub an oz. butter in lb. flour, with a beaten egg and half tea-spoon salt. Wet with warm milk—make it stiff, roll thin, cut with top of tumbler and bake quick.
Light Cake.—Pound and half sugar, half butter, rub in 2 lbs. flour, 1 glass rose water, 8 eggs well beaten, half nutmeg, and bake in cups.
Hard Gingerbread.—Rub half lb. butter in one of flour—rub in half lb. sugar, two table-spoons ginger—spoonful rose water; work it well, roll out, and bake in flat pans about half hour moderate.
Common Gingerbread.—One and half lb. flour, rub in half lb. butter, add pint molasses, tea-spoon pearl ash, and ginger to the taste; roll out thin and bake on buttered tins.
Indian Batter Cakes.—2 quarts milk, 1 quart Indian meal, 1 tea-cup wheat flour, 3 eggs, well beat, the whites separate, tea-spoonful salt. Bake on griddle, same as buckwheat.
Superior Johnny Cake.—Take 1 quart of milk, 3 eggs, 1 tea-spoonful saleratus, 1 tea-cup wheat flour and Indian meal, sufficient to make a batter of the consistency of pancakes. Bake quick, in pans previously buttered, and eat warm, with either butter or milk.
A good Cake.—4 cups each of flour and Indian meal, 1 cup molasses, 2 tea-spoons saleratus, some salt. Make bitter and bake.
Dover Cake.—Half pint milk, half tea-spoon pearl ash, dissolved in little vinegar, 1 lb. flour, sifted, 1 lb. powdered sugar, half lb. butler, 6 eggs, 1 glass rose-water, spice to suit taste. Stir sugar and butter to a cream, and add the spice. Beat eggs light, and stir them into the butter and sugar with the flour. Add the milk, and stir all hard. Butter a large pan, and put in the mixture. Bake two hours or more in a moderate oven. If not thick, an hour or an hour and a half will do. Wrap in a thick cloth, and keep from air, and it will keep good for two weeks.
Ginger Loaf.—A pint Molasses, a pint buttermilk, a tea-spoon saleratus dissolved in it, four eggs, flour till stiff as for pound cake, add ginger and spices.
Jenette Cakes.—Quarter of sugar, quarter of butler, beat to a cream to 2 eggs, tea-spoon saleratus, tea-cup milk, mix in enough flour, roll out thin, cut with a tumbler, bake on buttered tin 15 minutes.
Frost or Icing for Cakes.—Beat the whites of 4 eggs to a stiff foam, add gradually three-quarters of a pound best leaf sugar pounded and sifted, mix juice of half a lemon, or tea-spoon rose-water. Beat the mixture till very light, place the cake near the fire, pour over the icing, and smooth with a knife or back of a spoon.
Breakfast Batter Cakes.—1 pint milk, 3 eggs, large spoonful butler, 2 do. yeast, and flour enough to make stiff batter; let them stand to rise all night where it is not too warm, and bake on a griddle or in tin rings.
Tea Batter Cakes.—Beat 2 eggs, add half pint milk and tea-cup cream, half tea-spoon pearl ash, tea-spoon salt, with nutmeg, cinnamon or rose-water. Add flour till thick and smooth. Bake brown on griddle, or in a buttered pan.
Pan Cakes may be made very good by frying the above batter in hot lard.
Rice Pudding.—1 quart milk, quarter pound rice, 1 ounce sugar, tea-spoon ginger. Swell the rice with water, and bake an hour.
ADDITIONAL.
Bakes Mutton Chops.—Cut neck of mutton into chops, season, lay it in a buttered dish, and pour over a batter made of 1 quart milk, 4 eggs, 4 large spoons flour, salt, and bake an hour.
Veal Liver cut thin, rub with flour or Indian, and fry in salt pork far till well done, or broil like a steak.
Beef Liver may be cooked same as the veal.
An Economical Dinner.—Cut 1 lb. sausages in thin pieces, with 4 lbs. chopped potatoes, some onions, and add table-spoon flour mixed in one pint water, season, and stew till tender. A pound and half of mutton, or other meat, may be substituted for sausages.
PICKLES.
Pickles.—Use no brass utensils, as the verdigris which the acid corrodes is a powerful poison, and the risk is too great for the object, which is to give the pickles a fine green. Pickles should be kept in stone or glass jars, as the acid eats into and draws out the arsenic and other pernicious particles which are used in the glazing of earthen ware.
Pickle Cucumbers.—Lay them in salt and water strong enough to bear an egg; let them remain a few days, then scald in vinegar to green them, and put them in well covered jars. Or they may remain in the brine, taking them out, soaking them in fresh water, and adding good vinegar a day or two before they are to be eaten. They may be made green by scalding in vinegar with wine or cabbage leaves.
Mangoes.—Cut small holes in the sides of large cucumbers, to extract the seeds, which mix with mustard seeds, horse radish minced fine, add mace, cloves, pepper and salt, mix well, and stuff the large cucumbers or peppers full, and bind up with new thread. Then boil vinegar with pepper, salt, ginger, and mace, and pour it boiling hot over the mangoes 4 successive days, or oftener. Pack away close, tilling up with the spiced vinegar. When melons or peppers are used, instead of holes in the sides, cut out the stem, and put in lime for 8 days, and in strong vinegar for 18 days. A little mustard and sweet oil may be added to the stuffing, and chopped garlic, if liked.
PIES.
Mince Pies.—This expensive and unhealthy dish is made thus: boil 3 1bs. lean beef tender, and when cold, chop fine; chop 3 lbs. or less clear beef suet, and mix, sprinkling in a table-spoon salt. Chop fine 6 lbs apples, and 4 lbs. raisins, and 2 lbs. currants well washed, add all to the meat, season with a spoonful cinnamon and powdered nutmeg, pounded mace and cloves, and 1 lb. brown sugar, half pound citron, grated orange peel, and thin it with good cider, and mix all well together.
Another.2 lbs. lean beef boiled, 1 lb. suet chopped fine, 3 lbs. apples, 2 lbs. raisins or currants, 1 lb. sugar, season and moisten with new cider or cream. Wake a good paste, and bake an hour.
To have Mince at any time.—Prepare as above, put in earthen pot, pound it down and cover with best molasses, and keep it from freezing.
Beets cut in square pieces, and add vinegar, sugar and spices, makes a delicaie, beautiful pie.
Lemon Pies.—3 good lemons, pare and slice thin, add a tea-cup sugar, a tea-cup molasses, and a tea-cup of water. Sprinkle in a little flour, and bake as a gooseberry pie, which in taste it resembles.
PRESERVES.
Glass is the best for preserves. Cover tight and keep dry.
Currants may be preserved without sugar, by carefully cutting the fruit from the stalks so as not to wound it when quite dry. Drop the currants in bottles, which stop tight with cork and bury in the garden, neck down.
Cherries and damsons may be preserved in the same way.
Fruit, to preserve, is better not over ripe.
Good sugar is cheaper in the end than poor, for preserves.
