Book of Household Management — 082 - Recipes. Chapter 35. Part 2.

1735. INGREDIENTS.

--To every lb.

of finely-pounded loaf sugar allow 1 lb.

of sweet almonds, the whites of 4 eggs, a little rose-water.

_Mode_.

--Blanch the almonds, and pound them (a few at a time) in a mortar to a paste, adding a little rose-water to facilitate the operation.

Whisk the whites of the eggs to a strong froth; mix them with the pounded almonds, stir in the sugar, and beat altogether.

When the cake is sufficiently baked, lay on the almond icing, and put it into the oven to dry.

Before laying this preparation on the cake, great care must be taken that it is nice and smooth, which is easily accomplished by well beating the mixture.

SUGAR ICING FOR CAKES.

1736. INGREDIENTS.

--To every lb.

of loaf sugar allow the whites of 4 eggs, 1 oz.

of fine starch.

_Mode_.

--Beat the eggs to a strong froth, and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch, also finely powdered.

Beat the mixture well until the sugar is smooth; then with a spoon or broad knife lay the icing equally over the cakes.

These should then be placed in a very cool oven, and the icing allowed to dry and harden, but not to colour.

The icing may be coloured with strawberry or currant-juice, or with prepared cochineal.

If it be put on the cakes as soon as they are withdrawn from the oven, it will become firm and hard by the time the cakes are cold.

On very rich cakes, such as wedding, christening cakes, &c. , a layer of almond icing, No. 1735, is usually spread over the top, and over that the white icing as described.

All iced cakes should be kept in a very dry place.

BISCUIT POWDER, generally used for Infants' Food.

1737. This powder may be purchased in tin canisters, and may also be prepared at home.

Dry the biscuits well in a slow oven; roll them and grind them with a rolling-pin on a clean board, until they are reduced to powder; sift it through a close hair sieve, and it is fit for use.

It should be kept in well-covered tins, and in a dry place.

ARROWROOT BISCUITS OR DROPS.

1738. INGREDIENTS.

--1/2 lb.

of butter, 6 eggs, 1/2 lb.

of flour, 6 oz.

of arrowroot, 1/2 lb.

of pounded loaf sugar.

_Mode_.

--Beat the butter to a cream; whisk the eggs to a strong froth, add them to the butter, stir in the flour a little at a time, and beat the mixture well.

Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients.

Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling, and bake the biscuits about 1/4 hour in a slow oven.

_Time_.

--1/4 hour.

_Average cost_, 2s.

6d.

_Sufficient_ to make from 3 to 4 dozen biscuits.

_Seasonable_ at any time.

NICE BREAKFAST CAKES.

1739. INGREDIENTS.

--1 lb.

of flour, 1/2 teaspoonful of tartaric acid, 1/2 teaspoonful of salt, 1/2 teaspoonful of carbonate of soda, 1-1/2 breakfast-cupful of milk, 1 oz.

of sifted loaf sugar, 2 eggs.

_Mode_.

--These cakes are made in the same manner as the soda bread No. 1722, with the addition of eggs and sugar.

Mix the flour, tartaric acid, and salt well together, taking care that the two latter ingredients are reduced to the finest powder, and stir in the sifted sugar, which should also be very fine.

Dissolve the soda in the milk, add the eggs, which should be well whisked, and with this liquid work the flour, &c. into a light dough.

Divide it into small cakes, put them into the oven immediately, and bake for about 20 minutes.

_Time_.

--20 minutes.

COCOA-NUT BISCUITS OR CAKES.

1740. INGREDIENTS.

--10 oz.

of sifted sugar, 3 eggs, 6 oz.

of grated cocoa-nut.

_Mode_.

--Whisk the eggs until they are very light; add the sugar gradually; then stir in the cocoa-nut.

Roll a tablespoonful of the paste at a time in your hands in the form of a pyramid; place the pyramids on paper, put the paper on tins, and bake the biscuits in rather a cool oven until they are just coloured a light brown.

_Time_.

--About 1/4 hour.

_Seasonable_ at any time.

CRISP BISCUITS.

1741. INGREDIENTS.

--1 lb.

of flour, the yolk of 1 egg, milk.

_Mode_.

--Mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste; beat it well, and knead it until it is perfectly smooth.

Roll the paste out very thin; with a round cutter shape it into small biscuits, and bake them a nice brown in a slow oven from 12 to 18 minutes.

_Time_.

--12 to 18 minutes.

_Average cost_, 4d.

_Seasonable_ at any time.

DESSERT BISCUITS, which may be flavoured with Ground Ginger, Cinnamon, &c. &c. 1742. INGREDIENTS.

--1 lb.

of flour, 1/2 lb.

of butter, 1/2 lb.

of sifted sugar, the yolks of 6 eggs, flavouring to taste.

_Mode_.

--Put the butter into a basin; warm it, but do not allow it to oil; then with the hand beat it to a cream.

Add the flour by degrees, then the sugar and flavouring, and moisten the whole with the yolks of the eggs, which should previously be well beaten.

When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance between each cake, as they spread as soon as they begin to get warm.

Bake in rather a slow oven from 12 to 18 minutes, and do not let the biscuits acquire too much colour.

In making the above quantity, half may be flavoured with ground ginger and the other half with essence of lemon or currants, to make a variety.

With whatever the preparation is flavoured, so are the biscuits called; and an endless variety may be made in this manner.

_Time_.

--12 to 18 minutes, or rather longer, in a very slow oven.

_Average cost_, 1s.

6d.

_Sufficient_ to make from 3 to 4 dozen cakes.

_Seasonable_ at any time.

LEMON BISCUITS.

1743--INGREDIENTS.

--1-1/4 lb.

of flour, 3/4 lb.

of loaf sugar, 6 oz.

of fresh butter, 4 eggs, 1 oz.

of lemon-peel, 2 dessertspoonfuls of lemon-juice.

_Mode_.

--Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice.

Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the cakes will spread when they get warm; place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes.

_Time_.

--15 to 20 minutes.

_Average cost_, 1s.

6d.

_Seasonable_ at any time.

MACAROONS.

1744. INGREDIENTS.

--1/2 lb.

of sweet almonds, 1/2 lb.

of sifted loaf sugar, the whites of 3 eggs, wafer-paper.

[Illustration: MACAROONS.

] _Mode_.

--Blanch, skin, and dry the almonds, and pound them well with a little orange-flower water or plain water; then add to them the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well together.

When the paste looks soft, drop it at equal distances from a biscuit-syringe on to sheets of wafer-paper; put a strip of almond on the top of each; strew some sugar over, and bake the macaroons in rather a slow oven, of a light brown colour when hard and set, they are done, and must not be allowed to get very brown, as that would spoil their appearance.

If the cakes, when baked, appear heavy, add a little more white of egg, but let this always be well whisked before it is added to the other ingredients.

We have given a recipe for making these cakes, but we think it almost or quite as economical to purchase such articles as these at a good confectioner's. _Time_.

--From 15 to 20 minutes, in a slow oven.

_Average cost_, 1s.

8d.

per lb.

RATAFIAS.

[Illustration: RATAFIAS.

] 1745. INGREDIENTS.

--1/2 lb.

of sweet almonds, 1/4 lb.

of bitter ones, 3/4 lb.

of sifted loaf sugar, the whites of 4 eggs.

_Mode_.

--Blanch, skin, and dry the almonds, and pound them in a mortar with the white of an egg; stir in the sugar, and gradually add the remaining whites of eggs, taking care that they are very thoroughly whisked.

Drop the mixture through a small biscuit-syringe on to cartridge paper, and bake the cakes from 10 to 12 minutes in rather a quicker oven than for macaroons.

A very small quantity should be dropped on the paper to form one cake, as, when baked, the ratafias should be about the size of a large button.

_Time_.

--10 to 12 minutes.

_Average cost_, 1s.

8d.

per lb.

RICE BISCUITS OR CAKES.

1746. INGREDIENTS.

--To every 1/2 lb.

of rice-flour allow 1/4 lb.

of pounded lump sugar, 1/4 lb.

of butter, 2 eggs.

_Mode_.

--Beat the butter to a cream, stir in the rice-flour and pounded sugar, and moisten the whole with the eggs, which should be previously well beaten.

Roll out the paste, shape it with a round paste-cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven.

_Time_.

--12 to 18 minutes.

_Average cost_, 9d.

_Sufficient_ to make about 18 cakes.

_Seasonable_ at any time.

GROUND RICE, or rice-flour, is used for making several kinds of cakes, also for thickening soups, and for mixing with wheaten flour in producing Manna Kroup.

The Americans make rice-bread, and prepare the flour for it in the following manner:--When the rice is thoroughly cleansed, the water is drawn off, and the rice, while damp, bruised in a mortar: it is then dried, and passed through a hair sieve.

ROCK BISCUITS.

1747. INGREDIENTS.

--6 eggs, 1 lb.

of sifted sugar, 1/2 lb.

of flour, a few currants.

_Mode_.

--Break the eggs into a basin, beat them well until very light, add the pounded sugar, and when this is well mixed with the eggs, dredge in the flour gradually, and add the currants.

Mix all well together, and put the dough, with a fork, on the tins, making it look as rough as possible.

Bake the cakes in a moderate oven from 20 minutes to 1/2 hour;

when they are done, allow them to get cool, and store them away in a tin canister, in a dry place.

_Time_.

--20 minutes to 1/2 hour.

_Average cost_, 1s.

2d.

_Seasonable_ at any time.

SAVOY BISCUITS OR CAKES.

1748. INGREDIENTS.

--4 eggs, 6 oz.

of pounded sugar, the rind of 1 lemon, 6 oz.

of flour.

_Mode_.

--Break the eggs into a basin, separating the whites from the yolks; beat the yolks well, mix with them the pounded sugar and grated lemon-rind, and beat these ingredients together for 1/4 hour.

Then dredge in the flour gradually, and when the whites of the eggs have been whisked to a solid froth, stir them to the flour, &c. ; beat the mixture well for another 5 minutes, then draw it along in strips upon thick cartridge paper to the proper size of the biscuit, and bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them.

These biscuits, or ladies'-fingers, as they are called, are used for making Charlotte russes, and for a variety of fancy sweet dishes.

_Time_.

--5 to 8 minutes, in a quick oven.

_Average cost_, 1s.

8d.

per lb.

, or 1/2d.

each.

SEED BISCUITS.

1749. INGREDIENTS.

--1 lb.

of flour, 1/4 lb.

of sifted sugar, 1/4 lb.

of butter, 1/2 oz.

of caraway seeds, 3 eggs.

_Mode_.

--Beat the butter to a cream; stir in the flour, sugar, and caraway seeds; and when these ingredients are well mixed, add the eggs, which should be well whisked.

Roll out the paste, with a round cutter shape out the biscuits, and bake them in a moderate oven from 10 to 15 minutes.

The tops of the biscuits may be brushed over with a little milk or the white of an egg, and then a little sugar strewn over.

_Time_.

--10 to 15 minutes.

_Average cost_, 1s.

_Sufficient_ to make 3 dozen biscuits.

_Seasonable_ at any time.

SIMPLE HARD BISCUITS.

1750. INGREDIENTS.

--To every lb.

of flour allow 2 oz.

of butter, about 1/2 pint of skimmed milk.

_Mode_.

--Warm the butter in the milk until the former is dissolved, and then mix it with the flour into a very stiff paste; beat it with a rolling-pin until the dough looks perfectly smooth.

Roll it out thin;

cut it with the top of a glass into round biscuits; prick them well, and bake them from 6 to 10 minutes.

The above is the proportion of milk which we think would convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in.

These biscuits are very nice for the cheese course.

_Time_.

--6 to 10 minutes.

_Seasonable_ at any time.

SODA BISCUITS.

1751. INGREDIENTS.

--1 lb.

of flour, 1/2 lb.

of pounded loaf sugar, 1/4 lb.

of fresh butter, 2 eggs, 1 small teaspoonful of carbonate of soda.

_Mode_.

--Put the flour (which should be perfectly dry) into a basin; rub in the butter, add the sugar, and mix these ingredients well together.

Whisk the eggs, stir them into the mixture, and beat it well, until everything is well incorporated.

Quickly stir in the soda, roll the paste out until it is about 1/2 inch thick, cut it into small round cakes with a tin cutter, and bake them from 12 to 18 minutes in rather a brisk oven.

After the soda is added, great expedition is necessary in rolling and cutting out the paste, and in putting the biscuits _immediately_ into the oven, or they will be heavy.

_Time_.

--12 to 18 minutes.

_Average cost_, 1s.

_Sufficient_ to make about 3 dozen cakes.

_Seasonable_ at any time.

ALMOND CAKE.

1752. INGREDIENTS.

--1/2 lb.

of sweet almonds, 1 oz.

of bitter almonds, 6 eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of 1 lemon, 3 oz.

of butter.

_Mode_.

--Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the latter, and add them to the almonds.

Stir in the sugar, flour, and lemon-rind; add the butter, which should be beaten to a cream; and when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth.

Butter a cake-mould, put in the mixture, and bake in a good oven from 1-1/4 to 1-3/4 hour.

_Time_.

--1-1/4 to 1-3/4 hour.

_Average cost_, 1s.

_Seasonable_ at any time.

RICH BRIDE OR CHRISTENING CAKE.

1753. INGREDIENTS.

--5 lbs.

of the finest flour, 3 lbs.

of fresh butter, 5 lbs.

of currants, 2 lbs.

of sifted loaf sugar, 2 nutmegs, 1/4 oz.

of mace, half 1/4 oz.

of cloves, 16 eggs, 1 lb.

of sweet almonds, 1/2 lb.

of candied citron, 1/2 lb.

each of candied orange and lemon peel, 1 gill of wine, 1 gill of brandy.

_Mode_.

--Let the flour be as fine as possible, and well dried and sifted; the currants washed, picked, and dried before the fire; the sugar well pounded and sifted; the nutmegs grated, the spices pounded;

the eggs thoroughly whisked, whites and yolks separately; the almonds pounded with a little orange-flower water, and the candied peel cut in neat slices.

When all these ingredients are prepared, mix them in the following manner.

Begin working the butter with the hand till it becomes of a cream-like consistency; stir in the sugar, and when the whites of the eggs are whisked to a solid froth, mix them with the butter and sugar; next, well beat up the yolks for 10 minutes, and, adding them to the flour, nutmegs, mace, and cloves, continue beating the whole together for 1/2 hour or longer, till wanted for the oven.

Then mix in lightly the currants, almonds, and candied peel with the wine and brandy; and having lined a hoop with buttered paper, fill it with the mixture, and bake the cake in a tolerably quick oven, taking care, however, not to burn it: to prevent this, the top of it may be covered with a sheet of paper.

To ascertain whether the cake is done, plunge a clean knife into the middle of it, withdraw it directly, and if the blade is not sticky, and looks bright, the cake is sufficiently baked.

These cakes are usually spread with a thick layer of almond icing, and over that another layer of sugar icing, and afterwards ornamented.

In baking a large cake like this, great attention must be paid to the heat of the oven; it should not be too fierce, but have a good soaking heat.

_Time_.

--5 to 6 hours.

_Average cost_, 2s.

per lb.

CHRISTMAS CAKE.

1754. INGREDIENTS.

--5 teacupfuls of flour, 1 teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, 1 teacupful of moist sugar, 2 eggs, 1/2 oz.

of powdered ginger, 1/2 lb.

of raisins, 1 teaspoonful of carbonate of soda, 1 tablespoonful of vinegar.

_Mode_.

--Make the butter sufficiently warm to melt it, but do not allow it to oil; put the flour into a basin; add to it the sugar, ginger, and raisins, which should be stoned and cut into small pieces.

When these dry ingredients are thoroughly mixed, stir in the butter, cream, treacle, and well-whisked eggs, and beat the mixture for a few minutes.

Dissolve the soda in the vinegar, add it to the dough, and be particular that these latter ingredients are well incorporated with the others; put the cake into a buttered mould or tin, place it in a moderate oven immediately, and bake it from 1-3/4 to 2-1/4 hours.

_Time_.

--1-3/4 to 2-1/4 hours.

_Average cost_, 1s.

6d.

COMMON CAKE, suitable for sending to Children at School.

1755. INGREDIENTS.

--2 lbs.

of flour, 4 oz.

of butter or clarified dripping, 1/2 oz.

of caraway seeds, 1/4 oz.

of allspice, 1/2 lb.

of pounded sugar, 1 lb.

of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast.

_Mode_.

--Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together.

Make the milk warm, but not hot; stir in the yeast, and with this liquid make the whole into a light dough; knead it well, and line the cake-tins with strips of buttered paper; this paper should be about 6 inches higher than the top of the tin.

Put in the dough; stand it in a warm place to rise for more than an hour; then bake the cakes in a well-heated oven.

If this quantity be divided in two, they will take from 1-1/2 to 2 hours' baking.