Page:New Peterson magazine 1859 Vol. XXXV.pdf/424

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OUR COOK-BOOK. 399 mu...” WWW rises take it oh“ with a spoon and lay it upon a hair sieve; Bat/i Coma—Rub half a pound of butter into a pan of when you have got as much froth as you have occasion for, ﬂour, and one spoonful of good yeast; warm some cream, put the remainder of your cream into a deep china dish; put add it to the butter and flour, and make it into a light paste; your frothed cream upon it, as high as it will lie on. set it to the ﬁre to rise. When you make up the cake take Blackberry M.—Put two quarts of good ripe blackberries four ounces of cnrraway comﬁts, work part of them in, and into a stewpan with about lmlfa pound of sugar; let them strew the rest on the top of the cakes, which must be made simmer, or boil, until they become soft; if not sufficiently round, and the size of a French roll. Bake them in sheet jnioy, add a little water; stir them occasionally, and add it tins, and send them in hot for breakfast. stick of cinnamon; rub up one-quarter of a pound of butter Bread China—Ingredients: One pint of bread crumbs, four with four tablespoonfuis of fine ﬂour, (rub it smooth as for eggs, half a teaspoonful of soda, one teaspoouful of cream of drawn butter,) mix this by degrees with the berries, and tartar, and one quart of boiling milk. First pour the milk biil them a little longer. To be eaten when cold. over the bread crumbs, and when soft, add the soda, cream Almond Custard—Put one quart of cream into a pan, with of tartar and yolks of the eggs, well beaten: let it stand till WN/./'"/¢rrr///// 1",} ('{J‘I/IIfu’r‘I/Iv'u‘IJINIIINIIIII‘IIININII- WNW/m”

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a stick of cinnamon, and a blade or two of mace; boil it and

you are ready to bake, and then add the whites of the eggs, also well beaten. Corn cakes may be made as above, using meal instead of bread crumbs.

set it to cool; blanch two ounces of almonds, and beat them ﬁne in a marble mortar with rose water; if you choose you

can add a few apricot kernels, or bitter almonds; mix them with your cream; sweeten it to your taste; set it on a slow fire, and keep stirring it till it is pretty thick. If you let it b-~il it will curdle. Pour it into cups.

Emperor’s Bread—Beat two eggs and the yolks of two others with half a pound of sifted sugar for half an hour. Have ready half a pound of almonds, cut coarse and roasted a light brown color. Mix half a pound of ﬂour and the almonds with the eggs and sugar—also add the rind of a lemon, cut ﬁne. When all the ingredients are well mixed, roll the dough the thickness of a knife, cut it in pieces the length ofa ﬁnger, and bake them in tins. Sally Lunn. with Sagan—One quart of flour. two ounces

(»'rcam.-( German Recipc.)-—Ono soup-ladleful of ﬂour, or

rasped biscuit, is to be mixed smooth with a small portion of cream, into which the yolks of four eggs must be beaten; add to this the grated peel of a lemon; then take a pint of cream and stir it Well in; place it upon a coal ﬁre, and add

a little sugar, stirring it the whole time until it acquires the consistence of rice pap; ﬂavor it with a little ground cinna men. Chocolate Cream—Scrape fine a quarter of a pound of the heat chocolate, put to it as much water as will dissolve it, put it in a marble mortar and beat it half an hour; put in as much fine sugar as will sweeten it, and a pint and a half of cream; mill it, and, as the froth rises, lay it on a sieve; put the remainder of your cream in glasses, and lay the frothed cream upon them. Whipa—Beat three or four whites of eggs to a froth; then sweeten with fine white sugar one pint and a half of good cream; beat all well together; ﬂavor it with a portion of wine and lemon juice, and serve it in glasses. Whip .S'yllabub.—Ingredients: One pint of cream, the whites of four eggs, a spoonful of rose-water, two spoonfuls of lemon juice, wine and leaf sugar to your taste. Whip the whole to a froth, and serve it in glasses.

butter, two ounces brown sugar, two eggs, two tablespoon

fnls yeast, a mall quantity of carraway seed and cinnamon, about half a pint of milk. Warm the milk with the butter and sugar; mix as for bread, but much softer. Butter a pan and let the dough rise in it without working over it. Allow it three hours to rise. Bake it forty minutes To be served hot, and buttered when eaten. Currant Cake—Ingredients: One pound of flour, half a pound of butter, half a pound of sugar, and ﬁve eggs, :1 very small teaspoonful of salmratus dissolved in half a pint of milk, three-quarters of a pound of currants and raisins mixed, rosowater and cinnamon. If you prefer it, add a little citron, cut into small pieces. Mix the whole into a good dough, and bake it carefully. Almond Cake—No. 1.—Break up one pound of blanched almonds, and mix well with them one pound of good brown sugar, and the yolks of two eggs. Place the cakes on a ﬂat greased pan, and bake them until they become crisp. The 0Ax3s. fire must be a moderate one. Great care must be taken to C'remn Cake—Ingredients: One quart of cream, four eggs, prevent the cakes from burning. Almond Cake.—No. 2.—Ingredients: One pound of sugar, a small teaspoonful of pearlash, or saleratus dissolved in as much vinegar as will cover it, and some sifted ﬂour; beat i six ounces of butter, four eggs, (leaving out two'whitesQ the eggs very light, and tir them by degrees into the cream; quarter of a pound of blanched almonds, and half a glass of add, gradually, as much of the ﬂour as will make a stiff bat rose-water. Beat the batter very light, and bake it in a, ter; also, a spoonful of salt, and the pearlash or saleratus. mould, or pan. A Very Good Cake—Ingredients: Four cups of ﬂour, one Bake the batter in muilln rings, and send the cakes to table quite hot. Pull them open, and butter them. For these cup of butter, one cup of milk, one cup of sugar, one cup of molasses, three eggs, well beaten, one teaspoonful of salmra cakes sour cream is better than sweet. Tea CrumIxtL—Beat two eggs very well,and add to them tus, three ounces of currents, and pure cinnamon to ﬂavor it. Work it together like pound-cake, and bake it one and a quart of warm milk and water, and a large spoonful of yeast. Beat in as much ﬁne ﬂour as will make it rather half hours. Corn Bread—Ingredients: One pint of thick milk, (ro thicker than an ordinary batter pudding; than make your bake plate very hot, rub it with a little butter wrapped in a serving one teacupful in which to dissolve the requisite soda,) nice linen cloth—then pour a. large spoonful of butter upon one pint of corn meal, two eggs, two tablespoonfuls of melted your plate, and let it run to the size of a tea saucer; turn butter, a little salt, and one teaspoonful of soda. Mix to the cakes, and when you want to use them toast them very gether, and bake it in pans for about half an hour. crisp and butter them. Small Pound China—To one pound of buttnr add one Cream Crackers—Have ready one pint of cream, and six pound of sugar, one pound of ﬂour, and ten eggs, whites and eggs. Beat the whites to a froth. If the cream is sour, a yolks beaten separately; also one gill of brandy, and as teaspoonful of soda must be mixed with it. Add to the much salteratns as will lay on a five cent piece, dissolved in cream and eggs sufﬁcient ﬂour to make a very stiff dough, boiling water. Bake them in small tins size ofa cup. Soda Biscm't.—-Dissolve one teaspoonful of soda in a pint and pound it half an hour. English Buns—Ingredients for six tins: Two quarts of " of sweet milk. Rub two teaspoonfuls of cream of tartar in 2 the ﬂour you use, also a lump of butter the size of an egg. milk, four pounds of flour, eight or nine eggs, half pound of butter, one and a half pounds of sugar, half a gill of brandy, 2 Make a dough about as stiﬂ' as for other biscuits, and bake i in the same way. a little rose-water, cinnamon, orange peel, and nutmeg. INMI N EWNI IJNI I”JWIwﬂl f‘l-IN I