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instead of ginger.
248.—Gingerbread Spiced
Take three-quarters of a pound of treacle, one egg, four ounces of
moist sugar, an ounce of powdered ginger, a quarter of an ounce each
of mace, cloves, allspice, and nutmeg powdered, a pound of oiled
butter, and sufficient flour to make a stiff paste; mix well, and make
into thick pieces, which should be brushed over the top with white of
egg and baked for an hour in a moderate oven.
249.—American Gingerbread
Take half a pound of fresh butter melted, a pound and a half of dried
and sifted flour, the same quantity of brown sugar, a quarter of a
pound of pounded ginger, nine eggs, the yolks and whites separately
beaten, one glass of rose-water, and one of white wine; mix all well
together, and beat for an hour; then with a spoon spread it over flat
tin pans, about the thickness of a penny-piece; bake it of a light
brown, and while warm cut it into oblong pieces, and place them on end
till cool, when they will be very crisp.
250.—Rich Gingerbread Cakes
To one pound of dried and sifted flour allow half a pound of pounded
loaf sugar, three-quarters of a pound of fresh butter washed in
rose-water, one pound of treacle, one nutmeg grated, the weight of a
nutmeg of pounded mace, and as much of pounded cinnamon, one ounce of
pounded ginger, one and a half of candied orange and lemon-peel cut
small, half an ounce of blanched sweet almonds cut into long thin
bits, and two well-beaten eggs. Melt the butter with the treacle, and
when nearly cold stir in the eggs and the rest of the ingredients; mix
all well together, make it into round cakes, and bake them upon tins.
251.—Indian Gingerbread
Take twelve ounces of pounded loaf sugar, a quarter of a pound of
fresh butter, one pound of dried flour, two ounces of pounded ginger,
and a quarter of an ounce each of cloves and cinnamon. Mix the ginger
and the spice with the flour; put the sugar and a small teacupful of
water into a saucepan; when it is dissolved add the butter, and as
soon as it is melted mix it with the flour and other things; work it
up, form the paste into cakes or nuts, and bake them upon tins.
252.—Oatmeal Gingerbread
Gingerbread made with oatmeal instead of flour, besides being nice, is
a very useful aperient for children.
253.—Excellent Cheesecakes, known at Richmond as “Maids of Honour”
Take half a pound of curd free from the whey; add to it six ounces of
butter, four yolks of eggs, and sugar and nutmeg to the taste; mix all
the ingredients well; line patty-pans with a puff paste, fill them
with the mixture, and bake in a quick oven. The cheesecakes may be
flavoured with lemon for a variety, and, as a further variety,
currants and raisins may be introduced.
254.—Cocoanut Cheesecakes
Grate a good-sized nut very fine, and add to it four or five spoonfuls
of rich syrup and one spoonful of rose-water; set it over a few coals,
and keep stirring till it is mixed; then take it off the fire and let
it cool; next mix the yolks of two eggs well with it, and bake in
small paps in the shape of cheesecakes. The pastry for the pans must
be made with flour and yokes of eggs, rolled as thin as possible; wet
the tops of the cakes with rose-water; sift some refined sugar over
them, and bake them in an oven at a gentle heat.
255.—Buns
Mix together one pound of flour, six ounces of butter, two
teaspoonfuls of baking powder, a quarter of a pound of sugar, one egg,
nearly a quarter of a pint of milk, and a few drops of essence of
lemon. Bake immediately. The above quantities will make twenty-four
buns; for variety, currants or raisins may be added.
256.—Rout Cakes
To one pound of ground almonds add one pound of powdered sugar; mix
them together with yolks of eggs to a stiff, yet flexible paste; then
form it into small biscuits in the shape of coronets, shells,
filberts, birds’ nest, rings, or any other fancy shapes; let them
remain five or six hours, or all night, upon the baking-tin in a warm
oven.
257.—French Pancakes
Beat separately the yolks and whites of seven eggs; beat with the
yolks four tablespoonfuls of pounded loaf sugar, the same quantity of
flour, one pint of cream or milk, the grated peel and juice of one
lemon, and two tablespoonfuls of rose-water; add the beaten whites the
last thing. Allow three tablespoonfuls to each pancake.
258.—Common Pancakes
With nearly half a pound of flour mix five well-beaten eggs, and then
add, by degrees, a quart of good milk; fry them in fresh lard, and
serve them with pounded loaf sugar strewed between each.
259.—Indian Pancakes
Add to three well-beaten eggs a pint of new milk, three tablespoonfuls
of flour, some sugar, and a little pounded cinnamon; mix all well
together, and fry in butter; brown the upper side for a minute before
the fire; serve it, cut into four, with pounded sugar strewed over it.
260.—Pink Pancakes
These are rarely seen at an English table, although they form a very
pleasing variety. Boil a large red beetroot until it is very tender;
then peel it, cut it into thin slices, pound it to a pulp in a marble
mortar, and strain through muslin; add the yolks of five eggs, two
tablespoonfuls of flour, four of cream, plenty of pounded loaf sugar,
half a nutmeg grated, and a wineglassful of brandy; rub the whole into
a batter, and fry the pancakes with melted butter, ghee, or lard;
serve them up hot, garnished with green candied sweetmeats.
261.—Mango Fool
Take six green mangoes; remove every particle of the green peel, cut
them into four, and steep them in clean water; throw the stones away;
boil the fruit perfectly tender, pulp and pass it through a sieve,
sweeten to your taste, and add to it very gradually, stirring all the
while, as much good pure milk as will reduce it to the consistency of
custard. It should be eaten on the day it is made.
262.—Another Way
Boil to a pulp some green mangoes without peel or stones; pass through
a sieve, and sweeten to taste; then mix into it very gradually some
cold milk, which has been previously boiled; keep stirring until it
has acquired the thickness of an ordinary cream custard; fill into
glass cups, and grate a little cinnamon or nutmeg over them.
263.—Pink Mango Fool
The pink mango fool is produced by the introduction of beetroot boiled
very tender, bruised down, strained through muslin, and added to the
pulp of the mango, and forms an agreeable variety.
264.—Vanilla Drops
Take the whites of four eggs, beat them up well, and add
three-quarters of a pound of finely-powdered white sugar; flavour with
vanilla, beat up well, and drop it on buttered paper. Bake in a cool
oven.
265.—Mincemeat
Ingredients:—Three large lemons, three large apples, one pound of
stoned raisins, one pound of currants, one pound of suet, two pounds
of moist sugar, one pound of sliced candied orange-peel, one ounce of
sliced candied citron, the same quantity of lemon-peel, one teacupful
of brandy, and two tablespoonfuls of orange marmalade.
Grate the rinds of the lemons, squeeze out the juice, strain it, and
boil the remainder of the lemons until tender enough to pulp or chop
very finely; then add to this pulp the apples, which should be baked,
and their skins and cores removed; put in the remaining ingredients
one by one, and as they are added mix everything thoroughly together.
Put the mincemeat into a stone jar with a closely-fitting lid, and in
a fortnight it will be ready for use. This should be made the first or
second week in December.
266.—Another Way
Take seven pounds of currants well picked and cleaned; of finely
shopped suet beef, the lean of sirloin of beef minced raw, and citron,
lemon, and orange peel cut small, each half a pound; two pounds of
fine moist sugar, an ounce of mixed spice, and the rinds of four
lemons and four oranges; mix well, and put in a deep pan. Mix a bottle
of brandy and white wine and the juice of the four lemons and oranges;
pour half over, and press down tight with the hand; then add the other
half and cover closely. It may be made one year, to use the next.
267.—Ornaments for Custards or Creams
Whisk for an hour the whites of two eggs, together with two
tablespoonfuls of some syrup or thin jelly; lay it in any form upon a
custard or cream, piled up to imitate rock, or it may be served in a
dish with cream round it. The ornament may be coloured, if desired,
with cochineal, saffron, spinach, &c., as directed in the following
recipe.
268.—Colouring for Jellies, Creams, Ices, and Cakes
Boil very slowly in a gill of water, till reduced to one half, twenty
grains of cochineal, and the same quantity of alum and cream of tartar
finely pounded; strain, and keep it in a small phial.
For yellow, use an infusion of saffron.
For green, wash well, and pull into small bits, a handful of
spinach-leaves; put them into a closely-covered saucepan, let them
boil for a few minutes, and then press the juice.
269.—Colouring Mixtures
Yellow.—Into a four-ounce phial put half a drachm of saffron and two
ounces of spirits of wine of the strength of sixty-two degrees over
proof. Let it stand until the spirit is tinted of a deep yellow; then
strain it for use.
Red.—This is produced by infusing during a fortnight two ounces of
red sandal-wood in a pint of spirits of wine. It at the expiration of
that time the colour should not be dark enough, a pinch of
subcarbonate of soda will give it the required tint.
Pink.—Dissolve half an ounce of cochineal in a sufficient quantity of
spirits of wine.
Green.—Put a handful of well-cleansed vine-leaves or spinach into a
decanter, fill with spirits of wine, and let it stand in the sun for
ten or twelve days; strain when the wine has become of a bright green.
N.B.—The above colouring matters are only adapted for tinting
liqueurs, wines, lemonades, and essences.
270.—Frost or Icing for Cakes
Beat till very light the whites of four eggs, and add gradually three
quarters of a pound of double-refined sugar, pounded and sifted
through a lawn sieve; mix in the juice of half a lemon; beat it till
very light and white; place the cake before the fire, pour over it the
icing, and smooth over the top and sides with the back of a spoon.
271.—Another Way
Beat to a stiff froth the whites of three new-laid eggs, and add to
them one pound of sifted white sugar; flour the cake, and then wipe it
off; apply the icing by means of a knife smoothly; then bake in a slow
oven.
272.—Coloured Icings
Pink icing should be made by adding cochineal syrup; blue, with
indigo; yellow, with saffron or gamboge; green, with spinach syrup or
sap green; brown, with chocolate.
273.—Fine Icing for Tarts and Puffs
Pound and sift four ounces of refined loaf sugar; beat up the white of
an egg, and by degrees add it to the sugar till it looks white and is
thick. When the tarts are baked,
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