Receipts

Receipts for December, 1862

Peterson's Magazine

Apple Jelly- Pour a quart of prepared apple-juice on one pound of fresh apples pared and cored; simmer them until they are well broken; strain the juice, and let it stand until cold. Put a pint and a half into a stewpan with a quart of calf's-foot stock, nine ounces of sugar broken small, the rind of juice of two lemons, with the whites and shell of eight eggs. Let it boil for about a quarter of an hour; strain it through a jelly-bag, and when cool put it into moulds. Good baking apples should be used, and the quantity of sugar must vary according to the tartness of the fruit.

Lemon Dumplings- Add juice of one lemon to the rind, which must be chipped fine; mix half a pound of suet, also chopped, with half a pound of bread-crumbs, one egg, enough milk (or water) to make a stiff past; add the lemon, sweeten to taste, divide into five or six equal parts, and boil in separate cloths for three-quarters of an hour, and serve up with wine-sauce.

Rock Cakes- Take a pound of flour , rub it into half a pound of butter and half a pound of sugar; mix with it a quarter of a pound of lemon-peel and the yolks of six eggs. Roll into balls, and bake on tins.

Scotch Short Bread- Mix two pounds of flour, dried and well-sifted, with a pound of powdered sugar, three ounces of candied citron and orange-peel cut into dice, and half a pound of caraway seeds; mix these with half a pound of butter melted in a saucepan; then make the past, roll it out the thickness of half an inch, cut it into cakes, place them on white paper, prick and bake them of a pale color.

Sponge Cake- Weigh ten eggs, take their weight in very fine sugar, and the weight of six in flour, beat the yolks with the flour, and whites alone, to a strong froth, then gradually mix the whites with the other ingredients, and beat them well half an hour; bake an hour in a quick oven.

Rice Pound Cakes- Four ounces of flour, eight ounces of butter, six eggs, twelve ounces of sugar, eight ounces of ground rice, the peel of a lemon if you like, which improves it, or thirty drops of essence of lemon.

Receipts for Cakes, etc.

Peterson's Magazine. January, 1862

To Make Tea Cakes- Rub into a quart of dried flour of the finest kind a quarter of a pound of butter; then beat up two eggs with two teaspoonfuls of sifted sugar. and two tablespoonfuls of washed brewer's, or unwashed distiller's yeast; pour this liquid mixture into the center of the flour, and add a pint of warm milk as you mix it; beat it up with the hand until it comes off without sticking; set it to rise before the fire, having covered it with a cloth; after it has remained there an hour, make it up into good sized cakes an inch thick; set them in tin plates to rise before the fire during ten minutes, then bake them in a slow oven, These cakes may be split and buttered hot from the oven, or split, toasted, and buttered after they are cold.

To Make Rusks- Beat up seven eggs, mix them with half a pint of warm, new milk, in which a quarter of a pound of butter has been melted, add a quarter of a pint of yeast and three ounces of sugar; put them gradually into as much flour as will make a light paste nearly as thin as batter; let it rise before the fire half and hour, and add more flour to make it a little stiffer, work it well, and divide it into small loaves, or cakes, about five or six inches wide, and flatten them, When baked and cold, put them in the oven to brown a little, These cakes, when first baked, are very good buttered for tea; if they are made with caraway seeds, they eat very nice cold.

Icing for Cakes- Break almost to a powder a few pounds of ice, and throw in among it a large handful and a half of salt; the ice and salt being in a bucket, put your cream into an ice-pot and cover it; immerse it in the ice and draw that round the pot so that it may cover every part; in a few minutes put a spatula or spoon in, and stir it well to remove the parts that are round the edges to the center, If the ice-cream or water be in form, shut the bottom close and move the whole in the ice; as you cannot use a spoon to this without danger of waist, there should be holes in the bucket to let the ice off as it thaws.

Rice Custards- Put a blade of mace and a quartered nutmeg into a quart of cream; boil and strain it, and add to it some boiled rice and a little brandy. Sweeten it to taste, stir it till it thickens, and serve it up in cups or in a dish. It may be used either hot or cold.