Peel two large oranges, chop them fine, remove the seeds, add half a peeled lemon and one cup of sugar. Spread between the layers of short-cake while it is hot.
No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmed hot, add a quart of sweet cyder, this curdle, add 18 eggs, allspice and orange to your taste, or fennel, carroway or coriander seeds; put to 18 pounds of flour, 3 pints emptins, and bake well.
1/2 cup shortening 1 cup sugar 2 eggs 1 teaspoon lemon extract 1/2 cup rich milk or thin cream 1 cup flour 1/2 cup cornstarch 3 teaspoons baking powder
Cream shortening well; add sugar slowly; add beaten yolks of eggs; add flavoring; add milk a very little at a time; sift flour, cornstarch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting.
Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of butter, a little salt and milk enough to make a batter as for griddle-cakes; to this allow half a teacupful of fresh yeast; let it rise till it is light and bubbles of air form; then dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter; bake in muffin tins. These are good also with fricasseed chicken; take them from the tins and drop in the gravy just before sending to the table.
Break four eggs separately. Beat the whites till they are stiff, and then wash and wipe dry the egg-beater, and beat the yolks till they foam, and then put in half a teaspoonful of salt. Pour the yolks over the whites, and mix gently with a large spoon. Have a cake-griddle hot, with a piece of butter melted on it and spread over the whole surface; pour the eggs on and let them cook for a moment. The take a cake-turner and slip under an edge, and look to see if the middle is getting brown, because the color comes there first. When it is a nice even color, slip the turner well under, and turn the omelette half over, covering one part with the other, and then slip the whole off on a hot platter.
Three cupfuls of butter, one quart of sugar, three pints of flour, half a pint of molasses, half a pint of brandy, half a pint of wine, one teaspoonful of saleratus, one ounce each of all kinds of spices, twelve eggs, three pounds of raisins, two of currants, half a pound of citron. Bake in deep pans, in a moderate oven, between three and four hours. This is one of the best of rich cakes.
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.
Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter work with flour into paste, shape as you please, bake and pour over these melted butter, wine and sugar.
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.
