Page:Peterson's Magazine 1867 a.pdf/474

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465 ww CAKES. Little Short-Cakes.-Rub into one pound of dried flour Rice Cake with Butter.-Take four ounces of butter, eight four ounces of butter, four of white powder sugar, one egg, into a paste. ounces of sifted sugar, five eggs, four ounces of flour, and and a spoonful or two of thin cream, to makecaraways into four ounces of ground rice. Put the butter to melt into a When mixed put currants into one-half, and small saucepan, the flour, rice, and sugar in a basin, to the rest ; cut them, and bake on tins. French Rolls - Rub an ounce of butter into a pound of which add one whole egg, and the yolks of the remaining four, reserving the whites to be whisked. Mix the con- flour; mix one egg, beaten, a little yeast, that is not bitter, tents of the basin well with a spoon for two or three and as much milk as will make a dough of a middling minutes, then beat the whites to a strong froth, and pro- stiffness. Beat it well, but do not knead ; let it rise, and ceed to mix them with the butter, add a small quantity of bake on tins. Cup-Cakes.- Mix together five cups of flour, three cups the whites at first until it becomes smoothly united. The remainder of the whites should then be added, and gently of sugar, one cup of butter, one cup of milk, three eggs, beaten, one wineglass of wine, one of brandy, and a though thoroughly mixed. Bake in a papered tin, in a well moderately-heated oven. Four or six ounces of currants little cinnamon. Gingerbread.-Mix together three pounds and a half of may be mixed with the batter previous to adding the flour, three-quarters of a pound of butter, one pound of whites, if desired. sugar, one pint of molasses, quarter of a pound of ginger, A Good Pound-Cake.- Beat one pound of butter to a and some ground orange-peel. cream, and mix with it the whites and yolks of eight eggs, PRESERVES. beaten apart. Have ready warm by the fire a pound of flour, and the same of sifted sugar; mix them, and a few To Preserve Oranges.-Score or rasp your oranges very cloves, a little nutmeg, and cinnamon in fine powder, to- thin, cut a hole at the top and take out all the seeds. Put gether; then, by degrees, work the dry ingredients into the the fruit in cold water, and let it remain there twenty-four butter and eggs. When well beaten, add a glass of wine hours. Then boil the oranges till they are tender, four or and some caraways ; it must be beaten a full hour. Butter five hours is generally enough ; change the water two or a pan, and bake it a full hour in a quick oven. The above three times. Again lay them in cold water for a day, then proportions, leaving out four ounces of the butter and the put them on a coarse cloth, with the holes downward, to same of sugar, make a less luscious cake, and to most drain. For every orange take one pound of fine loaf-sugar tastes a more pleasant one. and half a pint of water; boil these to a syrup, and when Queen-Cakes.-Mix a pound of dried flour, the same of clear put in the oranges and boil them a quarter of an sifted sugar, and of washed clean currants. Wash a pound hour. Let them stand in the syrup twenty-four hours, of butter in rose-water, beat it well, then mix with it then boil them in it again for another quarter of an hour. eight eggs, yolks and whites beaten separately, and put in Now take the oranges out of the syrup, and add to it the the dry ingredients by degrees ; beat the whole an hour ; juice of as many lemons as there are oranges, and let it butter little tins, teacups, or saucers, and bake the batter boil for a few minutes. Put the oranges into separate jars, in, filling only half. Sift a little fine sugar over, just as cover them with the syrup; when quite cold, put brandy papers on the jars and tie them down close. you put it into the oven. To Preserve Fruit for Years.- Fill wide-mouthed bottles A Superior Soda-Cake.-One pound and a half of flour, three-quarters of a pound of butter, one-quarter of a pound quite full of gooseberries, or currants, or plums of any of loaf-sugar, (not broken,) five eggs, one nutmeg, one sort. Cover the mouths with paper tied lightly on, and pound of currants, a little lemon-peel cut small, cold milk pierced with holes. Put them to stand in a hopper of cold enough to mix into a stiff batter, one teaspoonful of soda water, (the necks of the bottles to be quite out of the mixed with a drop of water, so that it will mix with the water,) there to remain for one-quarter of an hour after other ingredients, put in just before the cake is put in the water boils. Then take them out and let them stay the oven. Butter the pan. till they are quite cold ; after which tie them down as Tea-Cakes.-Rub fine four ounces of butter into eight tight as possible with a bladder, and keep them in a cellar, ounces of flour, mix eight ounces of currants and six or in a cool, dry closet, upon their heads. If, on the bottles ounces of fine sugar, two yolks and one white of eggs, and becoming cold, they are tightly corked, and then well a spoonful of brandy; roll the paste the thickness of an covered with resin to the neck, it will do quite as well as Oliver biscuit, and cut with a wineglass. You may beat the bladder-always standing on their heads. Done in the other white, and wash over them, and either dust sugar this way, the fruit preserves its flavor perfectly. or not, as preferred. Red Currant-Jelly.- Having placed the currants in a Almond-Cakes. Take two ounces of bitter and one poundstone-jar, let it stand in a saucepan of boiling water, and ofsweet-almonds ; blanch and beat them with a little rose- keep it over the fire until all the juice is drawn from the water and the white of one egg; add half a pound of loaf- fruit. Turn it into a very fine sieve, and let the juice drain sugar, eight yolks and three whites of eggs, the juice of through ; but be careful not to press the fruit, as this will half a lemon, and the rind grated. Mix the whole well prevent the jelly being clear. It may, in addition, be together, and bake it either in one large pan or several passed through a jelly-bag of fine flannel ; but if allowed small ones. to drain for a long time, the sieve will be found sufficient. Lemon-Puffs.- Bruise a pound of double-refined sugar, A pint of white currant-juice to three of red, gives a beauand sift it through a fine sieve. Put it into a bowl, with tiful color to the jelly. One pound of fine loaf-sugar the juice of two lemons, and mix them together. Beat the should be used for every pound of fruit, and the sugar and white of an egg to a very high froth, put it into your bowl, juice should boil together for about half an hour or forty add three eggs, with two rinds of lemon grated. Mix it minutes, great care being taken to remove the scum as it well up, and throw sugar papers ; drop on the puffs in rises while boiling. small drops, and bake them in a moderately-heated oven. To Keep Red-Currants for Tarts.-To every pound of curRich Buns.- Mix one pound and a half of dried flour rants, picked from the stalks, put half a pound of broken with half a pound of sugar; melt a pound and two ounces or crushed lump-sugar ; set them on the fire to just boil of butter in a little warm water; add six spoonfuls of up. When cold put them in wide-mouthed bottles, pourrose-water, knead the above into a light dough, with half ing a little sweet olive-oil on the top. Put no corks in the a pint of yeast ; then mix five ounces of caraway comfits bottles, but cover the mouths with bladder, and tie leadin, and put some on them. paper over that. Keep them in a cool, dry place.