254
K-BOOK.
same quantity of mace, and powder four nutmegs; sift
Almond Pudding.—Blanch and pound a couple dozen of these spices and mix them together in a cup. Then mix
'Iweet, and the same of bitter almonds; have ready a piece together two large glasses of white wine, one glass of
of butter the size of a large egg—one quart and one pint of brandy, and some rose water. Cut one pound of citron into
milk—half a paper of rice flour, and sugar to your taste. long strips. Sift one pound of flour into one pan, and one
Boil the milk, while boiling add the ingredients and stir as pound of powdered loaf sugar into another pan. Cut up
for custard; pour it into a pudding dish. Beat the whites among the sugar one pound of the best fresh butter, and
of two eggs with six or eight tablespoonfuls of white sugar, stir them to a cream. Beat twelve eggs perfectly smooth
as for icing—pour it over the surface of the pudding, then and thick. and stir them gradually into the butter and sugar
put the dish into the oven long enough to brown the top. alternately with the flour, then add, by degrees, the fruit,
spice, and liquor, and stir the whole very hard at the last.
Let it get cold, and serve it with cream.
Bird‘s-Nut Pudding.—-Pare and core six or eight nice tart Put it immediately into a moderate oven, and bake it at least
four hours. When done, let it remain in the oven to become
apples,and put them in apnddiug dish. Take aquart of milk.
six eggs. and suflicient flour to make a thin batter—pour it cold: all night is best. Ice it in the morning, first dredging
over the apples until the dish is nearly full. Bake it until the outside with flour, and then wiping it with a towel.
the apples are clear, or you think it is done. Eat it with This will make the icing adhere better.
Indian Meal Slwrt-Cakcs.—-Stir into a pint of milk three
wine sauce—or, cold sauce made of butter, sugar and nut
eggs, beaten light; add a small portion of salt, and half a
meg beat well together.
Bofllrd Bread Padding—Take a loaf of stale bread, and cupful of butter, with enough sifted meal to make a thick
cut it up; pour one quart of cold milk over the bread, batter. Drop the batter from a huge spoon upon buttered
and let it stand awhile; then mash it smooth with a spoon, tins, and bake the cakes in a quick oven. When they are of
and add six eggs, beaten light. Flour a pudding bag Well, a light brown color they are done enough.
Almond Icing.—Beat the whites of three eggs to a strong
put the batter into it, and let it boil one hour and a half.
froth, beat a pound of almonds, very fine, with rose water;
To be served with wine sauce.
mix the almonds lightly together with the eggs, and put in
cnssxs,sc.
by degrees a pound of common loaf sugar, beat fine; when
Flummcry.—Put one ounce of bitter, and one ounce of your cake is done enough take it out of the oven, lay your
sweet almonds into a dish, pour some boiling water over icing on, and put it in to brown.
them—strip oi! the skins, and throw the kernels into cold
Light Biscuit—To two pounds of flour add one tablespoon
water; then take them out, beat them in a marble mortar ful of butter, one teacupful of cream, (slightly sour,) and one
with a little rose water, then put them into a pint of calf's small teaspoonful of pearlash. Make the dough as soft as
foot stock, set it over the fire, and sweeten it to your taste Q possible, roll it out very thin, out out the cakes, and let them
with leaf sugar. As soon'as it boils strain it through at, bake five minutes. These cakes are very superior to the
piece of muslin or gauze, and when a little cold put it into 1' ordinary kind of light biscuit.
a pint of thick cream, and keep stirring it frequently till Q Soda Biscuit—Have ready one teaspoonful of soda dis
it grows thick and cold. Have ready some moulds—wet Q solved in a pint of sweet milk; rub two teaspoonfuls of cream
them in cold water, and pour in the tiummery. Let them I/f/I/J/I/I/ of tartar in the flour you use, and also a lump of butter the
stand five or six hours at least before you turn them out.
size of an egg. Make the batter about as stiff as for other
Bavarian Cream.-—-Pr0cure one quart of cream. Take one biscuits.
'
pint of it, whip it, and lay it on a sieve; take the other pint
Rusk—Ingredients: Three bowlfuls of flour, one bowlfni
and boil it, adding the yolks of four eggs, well beat—make of sugar, one quarter and half a quarter of a pound of butter,
it into a custard, seasoning it to your taste; then put into it a (rubbed in the flour,) two teacupfuls of home-made yeasg
half an ounce of isinglass, and set it on some ice. When it 2 and one pint of warm milk; mix all in, and set a sponge.
begins to thicken, stir in the whip cream, a spoonful at a
Cbcoanut (like—Grate the nut, and let it dry before the
time, and beat it until it becomes the consistency of sponge fire; mix with it an equal quantity of sugar, and as many
cake; then pour it In your moulds, and put it on ice.
whites of eggs as will make a paste. Bake the cakes on
Cold Custard.-—Ingredients—-one quart of new milk—half white paper, in a slow oven.
a pint of cream—quarter of a pound of powdered white
Breakfast China—Ingredients: One quart of sifted floor,
sugar—a large glassful of wine, and a nutmeg. grated. Mix one pint of milk, three eggs, a lump of butter the size of a
the milk, cream, and sugar together—stir the wine into it, walnut, and one gill of yeast. Let it rise over night. Bake
and pour the mixture into cups; set them in a warm place it in a pan.
near a fire until they become a curd. Then set them in a
Rice (Ilka—Mix together half a pound of soft boiled rice,
very cold place, and grate nutmeg over them.
one quarter ofa pound of butter, one quart of milk. six egg;
Fro:en Custard—Boil one quart of milk with some lemon Q and flour enough to make a thin batter. Bake them on a
peel and cinnamon—the yolks of six eggs, well beaten, and griddle.
mixed with a pint of cream. When the milk is sufficiently
flavored. sweeten it, pour it into an iron pot, and stir it well
one way; then give the custard a simmer until it is ofa pro- 1
MISCELLANEOUS RECEIPTS.
PUDDIIGL
III/II IJ'J I Mlfi/Il -IIfI Nf/I I I II
II/IMI .fIII M.~"JIIIIJ'II /l'I/‘I/ I/ I' -f)
I NJ‘I J'I -fI I I -PNJI
III/m IIIIIIWMM
per thickness—but do not let it boil. You must stir it one ‘ MWJ'I’IM IN /
way whilst it is simmering. Lemon Cream.—Take four lemons, and pars them very thin; then squeeze in the juice, adding to the peel andjuice a pint of water, the yolks of eight eggs, four whites of egg, a half pound of loaf sugar, and some rose water.
Put the
ingredients on the fire, stirring the mixture until it thickens; then strain it through a love, and pour it into glasses.
CAKES.
Black Chke.-—-Ilave ready two pounds of currents, and two pounds of raisins; drudge them with flour to prevent them from sinking in the cake. Powder as much cinnamon as will make a large tablespoonful, prepare the
, g ‘ i ‘-
Commas rm: Ham—A lady, in Iowa, asks us if there is anything, by which, without injury, the hair can be dyed black. We believe the following will answer the purpose. (if bruised gull-nuts take one pound; boil them in olive oil. till they become soft: then dry them, and reduce them to a fine powder. Mix with an equal quantity of willow charcoal and common salt. prepared and palverized. Add a small quantity of lemon and orange peel in powder. Boil the whole in twelve pounds of water, till the sediment assumes the consistency of a salve. The hair is to be anointed with this preparation, covering it with a cap till dry, and then combing it. It ought to be obserred that in all preparations of this kind, it is esscntal that the operation be frequently
fififiqhi
