Directions for Cookery, in its Various Branches Part 47

SPANISH BUNS.

Cut up three quarters of a pound of b.u.t.ter into a jill and a half or three wine gla.s.ses of rich unskimmed milk, (cream will be still better,) and get the pan on a stove or near the fire, till the b.u.t.ter becomes soft enough to stir all through the milk with a knife; but do not let it get so hot as to boil of itself. Then set it away in a cold place. Sift into separate pans, a half pound and a quarter of a pound of the finest flour; and having beaten four eggs as light as possible, mix them with the milk and b.u.t.ter, and then pour the whole into the pan that contains the half pound of flour. Having previously prepared two grated nutmegs, and a table-spoonful of powdered cinnamon and mace, stir them into the mixture; adding six drops of extract of roses, or a large table-spoonful of rose water. Add a wine gla.s.s and a half of the best fresh yeast from a brewery. If you cannot procure yeast of the very best quality, an attempt to make these buns will most probably prove a failure, as the variety of other ingredients will prevent them from rising unless the yeast is as strong as possible. Before you put it in, skim off the thin liquid or beer from the top, and then stir up the bottom. After you have put in the yeast, add the sugar; stirring it well in, a very little at a time. If too much sugar is put in at once, the buns will be heavy.

Lastly, sprinkle in the quarter of a pound of flour that was sifted separately; and stir the whole very hard. Put the mixture into a square pan well b.u.t.tered, and (having covered it with a cloth) place it in a corner of the hearth to rise, which will require, perhaps, about five hours; therefore these buns should always be made early in the day. Do not bake it till the batter has risen to twice its original quant.i.ty, and is covered on the top with bubbles; then set the pan into a moderate oven, and bake it about twenty minutes. Let it get cool in the pan; then, cut it into squares, and either ice them, (flavouring the icing with essence of lemon or extract of roses,) or sift grated loaf-sugar thickly over them. These buns (like all other cakes made with yeast) should be eaten the day they are baked; as when stale, they fall and become hard.

In mixing them, you may stir in at the last half a pound of raisins, stoned, chopped and floured; or half a pound of currants.

If you use fruit, put in half a wine gla.s.s more of the yeast.

BATH BUNS.

Boil a little saffron in sufficient water to cover it, till the liquid is of a bright yellow; then strain it, and set it to cool.

Rub half a pound of fresh b.u.t.ter into a pound of sifted flour, and make it into a paste with four eggs that have been well beaten, and a large wine gla.s.s of the best and strongest yeast; adding the infusion of saffron to colour it yellow. Put the dough into a pan, cover it with a cloth, and set it before the fire to rise. When it is quite light, mix into it a quarter of a pound of powdered and sifted loaf-sugar; a grated nutmeg; and, if you choose, two or three spoonfuls of carraway seeds. Roll out the dough into a thick sheet, and divide it into round cakes with a cutter. Strew the top of each bun with carraway comfits, and bake them on flat tins b.u.t.tered well. They should be eaten the day they are baked, as they are not good unless quite fresh.

JELLY CAKE.

Sift three quarters of a pound of flour. Stir to a cream a pound of b.u.t.ter and a pound of powdered white sugar, and mix in half a tea-cup of rose water, and a grated nutmeg, with a tea-spoonful of powdered cinnamon. Beat ten eggs very light, and add them gradually to the mixture, alternately with the flour; stirring the whole very hard. Put your griddle into the oven of a stove; and when it is quite hot, grease it with fresh b.u.t.ter tied in a clean rag, and set on it a tin cake-ring, (about the size of a large dinner plate,) greased also. Dip out two large table-spoonfuls and a half of the cake batter; put it within the tin ring, and bake it about five minutes (or a little longer) without turning it. When it is done, take it carefully off; place it on a large dish to cool; wipe the griddle, grease it afresh, and put on another cake.

Proceed thus till all the batter is baked. When the cakes are cool, spread every one thickly over with grape jelly, peach marmalade, or any other sweetmeat that is smooth and thick; currant jelly will be found too thin, and is liable to run off.

Lay the cakes smoothly one on another, (each having a layer of jelly or marmalade between,) and either grate loaf-sugar over the top one, or ice it smoothly; marking the icing with cross lines of coloured sugar-sand, all the lines meeting at the centre so as to divide the cake, when cut, into triangular or wedge-shaped slices.

If you ice it, add a few drops of essence of lemon to the icing.

Jelly cake should be eaten fresh. It is best the day it is baked.

You may bake small jelly cakes in m.u.f.fin rings.

SPONGE CAKE.

Sift three quarters of a pound of flour, [Footnote: Sponge cake may be made with rice flour.] and powder a pound of the best loaf-sugar.

Grate the yellow rind and squeeze into a saucer the juice of three lemons. Beat twelve eggs; and when they are as light as possible, beat into them gradually and very hard the sugar, adding the lemon, and beating the whole for a long time. Then by degrees, stir in the flour slowly and lightly; for if the flour is stirred hard and fast into sponge cake, it will make it porous and tough.

Have ready b.u.t.tered, a sufficient number of little square tins, (the thinner they are the better,) half fill them with the mixture; grate loaf-sugar over the top of each; put them immediately into a quick oven, and bake them about ten minutes; taking out one to try when you think they are done. Spread them on an inverted sieve to cool. When baked in small square cakes, they are generally called Naples biscuits.

If you are willing to take the trouble, they will bake much nicer in little square paper cases, which you must make of a thick letter paper, turning up the sides all round, and pasting together or sewing up the corners.

If you bake the mixture in one large cake, (which is not advisable unless you have had much practice in baking,) put it into a b.u.t.tered tin pan or mould, and set it directly into a hot Dutch oven, as it will fall and become heavy if allowed to stand. Keep plenty of live coals on the top, and under the bottom till the cake has risen very high, and is of a fine colour; then diminish the fire, and keep it moderate till the cake is done. It will take about an hour. When cool, ice it; adding a little essence of lemon or extract of roses to the icing. Sponge cake is best the day it is baked.

Diet Bread is another name for Sponge Cake.

ALMOND CAKE.

Blanch, and pound in a mortar, four ounces of sh.e.l.led sweet almonds and two ounces of sh.e.l.led bitter ones; adding, as you proceed, sufficient rose-water to make them light and white. Sift half a pound of flour, and powder a pound of loaf-sugar. Beat thirteen eggs; and when they are as light as possible, stir into them alternately the almonds, sugar, and flour; adding a grated nutmeg. b.u.t.ter a large square pan; put in the mixture, and bake it in a brisk oven about half an hour, less or more, according to its thickness. When cool, ice it. It is best when eaten fresh.

COCOA-NUT CAKE.

Cut up and wash a cocoa-nut, and grate as much of it as will weigh a pound. Powder a pound of loaf-sugar. Beat fifteen eggs very light; and then beat into them, gradually, the sugar. Then add by degrees the cocoa-nut; and lastly, a handful of sifted flour. Stir the whole very hard, and bake it either in a large tin pan, or in little tins. The oven should be rather quick.

WAs.h.i.+NGTON CAKE.

Stir together a pound of b.u.t.ter and a pound of sugar; and sift into another pan a pound of flour. Beat six eggs very light, and stir them into the b.u.t.ter and sugar, alternately with the flour and a pint of rich milk or cream; if the milk is sour it will be no disadvantage. Add a gla.s.s of wine, a gla.s.s of brandy, a powdered nutmeg, and a table-spoonful of powdered cinnamon.

Lastly, stir in a small tea-spoonful of pearl-ash, or salaeratus, that has been melted in a little vinegar; take care not to put in too much pearl-ash, lest it give the cake an unpleasant taste.

Stir the whole very hard; put it into a b.u.t.tered tin pan, (or into little tins,) and bake it in a brisk oven. Wrapped in a thick cloth, this cake will keep soft for a week.

CIDER CAKE.

Pick, wash, and dry a pound of currants, and sprinkle them well with flour; and prepare two nutmegs, and a large table-spoonful of powdered cinnamon. Sift half a pound and two ounces of flour. Stir together till very light, six ounces of fresh b.u.t.ter, and half a pound of powdered white sugar; and add gradually the spice, with two wine gla.s.ses of brandy, (or one of brandy and one of white wine.) Beat four eggs very light, and stir them into the mixture alternately with the flour. Add by degrees half a pint of brisk cider; and then stir in the currants, a few at a time. Lastly, a small tea-spoonful of pearl-ash or sal-aratus dissolved in a little warm water. Having stirred the whole very hard, put it into a b.u.t.tered tin pan, and let it stand before the fire half an hour previous to baking. Bake it in a brisk oven an hour or more according to its thickness. Or you may bake it as little cakes, putting it into small tins; in which case use but half a pound of flour in raising the batter.

ELECTION CAKE.

Make a sponge (as it is called) in the following manner:--Sift into a pan two pounds and a half of flour; and into a deep plate another pound. Take a second pan, and stir a large table-spoonful of the best West India mola.s.ses into five jills or two tumblers and a half of strong fresh yeast; adding a Jill of water, warm, but not hot. Then stir gradually into the yeast, &c. the pound of flour that you have sifted separately. Cover it, and let it set by the fire three hours to rise. While it is rising, prepare the other ingredients, by stirring in a deep pan two pounds of fresh b.u.t.ter and two pounds of powdered sugar, till they are quite light and creamy; adding to them a table-spoonful of powdered cinnamon; a tea-spoonful of powdered mace; and two powdered nutmegs. Stir in also half a pint of rich milk. Beat fourteen eggs till very smooth and thick, and stir them gradually into the mixture, alternately with the two pounds and a half of flour which you sifted first.

When the sponge is quite light, mix the whole together, and bake it in b.u.t.tered tin pans in a moderate oven. It should be eaten fresh, as no sweet cake made with yeast is so good after the first day. If it is not probable that the whole will come into use on the day it is baked, mix but half the above quant.i.ty.

MORAVIAN SUGAR CAKE.

Cut up a quarter of a pound of b.u.t.ter into a pint of rich milk, and warm it till the b.u.t.ter becomes soft; then stir it about in the milk so as to mix them well. Sift three quarters of a pound of flour (or a pint and a half) into a deep pan, and making a hole in the middle of it, stir in a large table-spoonful of the best brewer's yeast in which a salt-spoonful of salt has been dissolved; and then thin it with the milk and b.u.t.ter. Cover it, and set it near the fire to rise. If the yeast is sufficiently strong, it will most probably be light in two hours. When it is quite light, mix with the dough a well-beaten egg and three quarters of a pound more of sifted flour; adding a table-spoonful of powdered cinnamon, and stirring it very hard. b.u.t.ter a deep square baking pan, and put the mixture into it. Set it to rise again, as before. Mix together five ounces or a large coffee-cup of fine brown sugar; two ounces of b.u.t.ter; and two table-spoonfuls of powdered cinnamon. When the dough is thoroughly light, make deep incisions all over it, at equal distances, and fill them with the mixture of b.u.t.ter, sugar and cinnamon; pressing it hard down into the bottom of the holes, and closing the dough a little at the top to prevent the seasoning from running out. Strew some sugar over the top of the cake; set it immediately into the oven, and bake it from twenty minutes to half an hour, or more, in a brisk oven, in proportion to its thickness. When cool, cut it into squares. This is a very good plain cake; but do not attempt it unless you have excellent yeast.

HUCKLEBERRY CAKE.

Spread a quart of ripe huckleberries on a large dish, and dredge them thickly with flour. Mix together half a pint of milk; half a pint of mola.s.ses; half a pint of powdered sugar; and half a pound of b.u.t.ter. Warm them by the fire till the b.u.t.ter is quite soft; then stir them all together, and set them away till cold. Prepare a large table-spoonful of powdered cloves and cinnamon mixed. Beat five eggs very light, and stir them gradually into the other ingredients; adding, by degrees, sufficient gifted flour to make a thick batter. Then stir in a small tea-spoonful of pearl-ash or dissolved sal-aratus. Lastly, add by degrees the huckleberries.

Put the mixture into a b.u.t.tered pan, or into little tins and bake it in a moderate oven. It is best the second day.

BREAD CAKE.

When you are making wheat bread, and the dough is quite light and ready to bake, take out as much of it as would make a twelve cent loaf, and mix with it a tea cup full of powdered sugar, and a tea-cup full of b.u.t.ter that has been softened and stirred about in a tea-cup of warm milk. Add also a beaten egg. Knead it very well, put it into a square pan, dredged with flour, cover it, and set it near the fire for half an hour. Then bake it in a moderate oven, and wrap it in a thick cloth as soon as it is done. It is best when fresh.

FEDERAL CAKES.

Sift two pounds of flour into a deep pan, and cut up in it a pound of fresh b.u.t.ter; rub the b.u.t.ter into the flour with your hands, adding by degrees, half a pound of powdered white sugar; a tea-spoonful of powdered cinnamon; a beaten nutmeg; a gla.s.s of wine or brandy, and two gla.s.ses of rose water. Beat four eggs very light; and add them to the mixture with a salt-spoonful of pearl-ash melted in a little lukewarm water. Mix all well together; add, if necessary, sufficient cold water to make it into a dough just stiff enough to roll out; knead it slightly, and then roll it out into a sheet about half an inch thick. Cut it out into small cakes with a tin cutter, or with the edge of a tumbler; dipping the cutter frequently into flour, to prevent its sticking. Lay the cakes in shallow pans b.u.t.tered, or on flat sheets of tin, (taking care not to let them touch, lest they should run into each other,) and bake them of a light brown in a brisk oven. They are best the second day.

SAVOY BISCUITS.

Take four eggs, and separate the whites from the yolks. Beat the whites by themselves, to a stiff froth; then add gradually the yolks, and beat them both together for a long time. Next add by degrees half a pound of the finest loaf-sugar, powdered and sifted, beating it in very hard; and eight drops of strong essence of lemon. Lastly, stir in a quarter of a pound of sifted flour, a little at a time. Stir the whole very hard, and then with a spoon lay it on sheets of white paper, forming it into thin cakes of an oblong or oval shape. Take care not to place them too close to each other, lest they run. Grate loaf-sugar over the top of each, to a.s.sist in keeping them in shape. Have the oven quite ready to put them in immediately. It should be rather brisk. They will bake in a few minutes, and should be but slightly coloured.

ALMOND MACCAROONS.

Take a pound of sh.e.l.led sweet almonds, and a quarter of a pound of sh.e.l.led bitter almonds. Blanch them in scalding water, mix them together, and pound them, one or two at a time, in a mortar to a very smooth paste; adding frequently a little rose water to prevent them from oiling and becoming heavy. Prepare a pound of powdered loaf-sugar. Beat the whites of seven eggs, to a stiff froth, and then beat into it gradually the powdered sugar, adding a table-spoonful of mixed spice, (nutmeg, mace, and cinnamon.) Then mix in the pounded almonds, (which it is best to prepare the day before,) and stir the whole very hard. Form the mixture with a spoon into little round or oval cakes, upon sheets of b.u.t.tered white paper, and grate white sugar over each. Lay the paper in square shallow pans, or on iron sheets, and bake the maccaroons a few minutes in a brisk oven, till of a pale brown. When cold, take them off the papers.

It will be well to try two or three first, and if you find them likely to lose their shape and run info each other, you may omit the papers and make the mixture up into little b.a.l.l.s with your hands well floured; baking them in shallow tin pans slightly b.u.t.tered.