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A Baked Apple-Pudding.-Boil six apples well ; take out the cores, put in half a pint of milk thickened with three eggs, a little lemon-peel, and sugar to the taste ; put puffpaste round the dish, bake the pudding in a slow oven, grate sugar over it, and serve it hot. Another. Take the pulp of two large roasted apples, the peel and juice of one lemon, the yolks of six eggs, two Savoy biscuits, grated, quarter of a pound of butter melted, and sugar to taste. Beat the ingredients together, put a puff-paste round the dish, and bake half an hour. Lemon Mince-Pies.-Squeeze a large lemon, boil the outside till tender enough to beat to a mash; add to it three large apples chopped and four ounces of suet, half a pound of currants, four ounces of sugar; put the juice of the lemon and candied fruit as for other pies. CAKES. To Ice a Cake.- Having whipped up the whites of five eggs to a froth, add to them a pound of doubly-refined sifted sugar, and three spoonfuls of orange- flower water. Beat these all thoroughly together, and, when the cake is taken out of the oven, spread the iceing mixture all over it with a wooden spatula, like a paper-knife. When this is done, let it stand at the mouth of the oven to dry thoroughly; but it must on no account be allowed to get discolored. Lemon-juice instead of orange-flower water is rather an improvement, as it makes the iceing very white, and also gives it a pleasant flavor. Or beat the whites of three eggs to a strong froth ; beat a pound of almonds very fine with some rose-water, and mix the almonds and eggs lightly together, then, after beating a pound of loaf-sugar very fine, put it in by degrees. When the cake is baked enough, take it out, lay on the iceing, and place it at a proper distance before a clear fire, and keep turning it continually that it may not turn color. A cool oven is, however, best, where an hour will harden it. Pound-Cuke. Take half a pound of butter, half a pound of sugar, five eggs, and ten ounces of flour. Break the eggs into a pan, add the sugar, and beat for four or five minutes, put the butter into a basin or tin bowl, which is better for this purpose ; warm it by occasionally holding it over the fire and working it about with a wooden spoon until it becomes the substance of a very thick cream, but avoid making it so hot as to reduce it to oil ; then add about one half of the batter to the butter, mix it well with the spoon, add the remainder, and stir for a minute or so, then gently but thoroughly mix in the flour. It should not be stirred more than is sufficient to mix the flour. If currants are required, about six ounces may be mixed with the flour. Bake in a papered tin in a moderately heated oven. Cinnamon or Lemon- Cakes.-Rub six ounces of good butter in one pound offine, dry flour, and work it lightly into crumbs ; then add three-quarters of a pound of sifted sugar, a dessert-spoonful of pounded cinnamon, (or half as much when only a slight flavor is liked,) and make these ingredients into a firm paste with three eggs, or flour, if needed. Roll it, not very thin, and cut the cakes with a tin shape. Bake them in a very gentle oven from fifteen to twenty minutes, or longer, should they not be done quite through. As soon as they are cold, put them into a clean and dry tin canister, a precaution which should be observed with all small sugar cakes. Half Pound-Cake.-Take a quarter of a pound of butter, half a pound of sugar, five eggs, and half a pound of flour. Proceed in the same manner as for pound-cakes. If currants are required, add about six ounces with the flour. This furnishes a very superior cake. Rich Plum-Cake.-Three-quarters of a pound of flour, three-quarters of a pound of currants, half a pound of butter, half a pound of sugar, and six eggs. Bake one hour and a half.
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Crumpets or Flannel-Cakes.-One pint of milk, one egg, a teaspoonful of butter, salt to taste, half a gill of yeast, as much wheat flour as will form a batter. Warm the milk and butter together; it should be lukewarm, but not hot. Beat up the egg and add to it with the salt ; then flour enough to form a batter; lastly, the yeast. Set it to rise, and when light, grease your bake-iron and bake them like 1 buckwheat-cakes. Cream-Biscuits.- Rub one pound of fresh butter into one pound of flour, make a hole in the center, into which put half a pound of powdered sugar upon which the rind of a lemon was rubbed previously to pounding, and three whole eggs; mix the eggs well with the sugar, and then mix all together, forming a flexible paste; cut it into round pieces, each nearly as large as a walnut, stamp them flat, and bake them in a slack oven. Sally Lunns.- Mix two dessert-spoonfuls of yeast and two pounds of fine flour with a little warm water; let it stand half an hour to rise. Put two ounces of butter and the yolk of an egg into as much milk as is wanted to make the dough of the required stiffness, and mix all well up together. Put it into cups or tins. When risen properly, bake the Sally Lunns in a rather quick oven. Butter-Cakes.- Beat a dish of butter like cream ; add two pounds of fine sugar, two pounds of flour, and mix the whole together. Take twenty-four eggs, leave out half the whites, and beat all together for an hour. Previous to putting the cake into the oven, flavor it with one quarter of an ounce of mace, a beaten nutmeg, a little brandy or sherry, and some currants or seeds to taste. Fruit-Biscuits.-Any fruit will do. Scald the fruit and rub it through a sieve ; to every pound of fruit put a pound of loaf-sugar, sifted very fine, and the white of one egg; beat it a long time until it is of a proper stiffness to drop on to wafer-paper, and bake them in a slow oven. The oven must be so slow as to dry rather than bake them. Sponge-Cake. Boil three-quarters of a pound of sugar in one teacupful of water; beat up seven eggs, leaving out the whites of four. When the sugared water boils, mix it with the eggs ; beat twenty minutes ; then add gradually half a pound of flour, previously dried. Beat up, and bake in a quick oven. Rusks. Take nineteen eggs ; first beat the whites, an then beat the yolks with one and a half pounds of loafsugar, in powder; mix the whole, adding one and a half pounds of flour, and a few caraway-seeds, if you like their flavor. Fill some buttered moulds, and bake them; cut in slices, and put them again in the oven to brown. Cheese-Biscuits.-Two ounces of butter, two ounces of flour, two ounces of grated cheese, a little Cayenne, and salt. To be made into a thin pasto and rolled out very thin ; then cut in pieces four inches long and one inch broad; bake a very light brown, and send to table as hot as possible. MISCELLANEOUS TABLE RECEIPTS. Bread Sauce for Boiled Poultry.- Pour, quite boiling, on half a pint of the finest bread-crumbs, an equal measure of new milk; 'cover them closely with a plate, and let the sauce remain for twenty or thirty minutes; put it then into a saucepan with a small salt spoonful of salt, half as much pounded mace, a little Cayenne, and about an ounce of fresh butter ; keep it stirred constantly over a clear firo for a few minutes, then mix it with two tablespoonfuls of cream ; give it a boil, and serve it immediately. French Toast.-Beat four eggs very light, and stir with them a pint of milk; slice some baker's bread, dip the pieces into the egg, then lay them in a pan of hot lard, and fry brown; sprinkle a little powdered-sugar and cinnamon on each piece, and serve, hot. If nicely prepared, this is an excellent dish for breakfast or tea.
