One pint of warm milk, two cupfuls of warm boiled rice, one quart of bread flour, one teaspoonful of salt, two table-spoonfuls of butter, one-third of a cake of compressed yeast. Mix the butter, rice and milk together. Pour the mixture on the flour, and beat till a light batter is formed. Mix the yeast with four table-spoonfuls of cold water, and add it and the salt to the batter, which let rise over night in a cool place. In the morning fill buttered muffin pans two-thirds to the top, and set them in a warm place till the batter has so risen as to fill the tins. Bake thirty-five minutes. One-third of a cupful of liquid yeast may be substituted for the compressed yeast.
Take half a pound of curds and press the curds in a napkin to extract the moisture. Take also six ounces of lump sugar, and rub the sugar on the outside of a couple of oranges or lemons. Dissolve this sugar in two ounces of butter made hot in a tin in the oven; mix this with the curds, with two ounces of powdered ratafias and a little grated nutmeg--about half a nutmeg to this quantity will be required; add also six yolks of eggs. Mix this well together, and fill the tartlet cases, made from puff paste, and bake them in the oven. It is often customary to place in the centre of each cheese-cake a thin strip of candied peel. As soon as the cheese-cakes are done, take them out of the oven, and if the mixture be of a bad colour finish it off with a salamander, but do not let them remain in the oven too long, so that the pastry becomes brittle and dried up. These cheese-cakes can be made on a larger scale than the ordinary one so familiar to all who have looked into a pastry-cook's window. Suppose we make them of the size of a breakfast saucer, a very rich and delicious cheese-cake can be made by adding some chopped dried cherries to the mixture. Sometimes ordinary grocer's currants are added and the ratafias omitted. Sultana raisins can be used instead of currants, and by many are much preferred. This mixture can be baked in a shallow pie-dish and time edge of the dish lined with puff paste, but cheese-cakes made from curds are undoubtedly expensive.
Cream shortening and sugar together; add beaten yolks of eggs; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together flour, baking powder, spices and salt and add; mix well and fold in remainder of beaten whites; pour into two 12-inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper, put asbestos plates underneath and continue baking about two hours longer.
Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well beaten, a level tablespoonful of melted butter, a level teaspoonful of soda and flour enough to make the consistency of pancake batter; let stand twenty minutes, then bake. This is a convenient way, when making sponge for bread over night, using some of the sponge.
Take halfe a pound of Almonds blanched in cold water, beat them with some Rose-water till they doe not glister, then they will be beaten; if you think fit, lay seven or eight Musque Comfits dissolved in Rosewater which must not be above six or seven spoonfuls for fear of spoyling the colour; when they be thus beaten, put in half a pound of Sugar finely sifted, beat them and the Almonds together till it be well mixed, then take the whites of two Eggs, and two spoonfuls of fine flower that hath been dried in an Oven; beat these wel together and poure it to your Almonds, then butter your Plates and dust your Cakes with Sugar and Flower, and when they are a little brown, draw them, and when the oven is colder set them in again on browne Papers, and they will looke whiter.
Sift together dry ingredients. Mix in gradually milk to make soft dough. Half fill greased muffin rings placed on hot greased griddle or shaped lightly with floured hands into flat round cakes: Bake on griddle or frying pan turning until brown and cooked through, about 15 minutes. Split and serve hot with butter.
One pint of fresh boiled hominy (or, cold hominy may be used; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water), one table-spoonful of water, two eggs--whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking; or, if it has, use half a teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven.
2 cups of coarse Indian meal 1/2 cup of raisins 1/2 teaspoon of salt 3 teaspoons of sugar (granulated) 3 tablespoons of lard
Mix the salt, sugar, and raisins with the Indian meal in a bowl, then pour in boiling water, a little at a time, and stir well with a wooden spoon until you have a stiff paste and no dry meal remains sticking to the bottom of the bowl.
Then take a cake-tin and grease it well with one-half of the lard. Then turn out the Indian meal into the pan, and even it out with the wooden spoon. Spread on the top of this the rest of the lard, softened slightly so as you can spread it easily. Cook in a slow oven until a golden brown. Serve hot.
1 cup of sugar. 2 tablespoonfuls soft butter. 1 egg. 1/2 cup milk and water mixed. 1 1/2 cups sifted flour. 1 teaspoonful baking-powder.
Rub the butter and sugar to a cream. Beat the yolk of the egg stiff and put that in; then add part of the milk and water, and part of the flour and baking-powder, which has been sifted together; next the vanilla, and last the stiff whites of the eggs, not stirred in, but just lightly folded in. If you put them in heavily and roughly, cake will always be heavy. Bake this in a buttered biscuit-tin, and cut in squares when cold. It is nice covered with caramel or chocolate frosting.
Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.
