E Neil.

The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal online

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 12 of 21)
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cake mixture, and a teaspoon of orange-flower water or
lemon extract, then add a quarter of a pound of shelled al-
monds, blanched and beaten to a past© with a little white
of egg; beat the whole together until light and white; line
a square tin pan with buttered paper, put in the mixture
an inch deep, and bake half an hour in a quick oven. When
done take it from the pan; when cold take the paper off,
turn it upside down on the bottom of the pan and ice the
side which was down; when the icing is nearly hard mark
it in slices the width of a finger, and two inches and a half


One-half pound of sweet almonds, one-half pound of sifted
loaf sugar, the whites of three eggs, wafer-paper. 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 to-


gether. WTien the paste look.-? soft, drop it at equal dis-
tances from a biscuit-syringe on to sheets of wafer-paper;
put a strirrof almond on the top of each; strew some sugar
over, and bake the macaroons in rather a slow oven, a£ a
light brown color. 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 weil-
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,


Whites of four eggs; one pound sweet almonds; one
pound powdered sugar; a little rose-water. Blanch the
almonds by pouring boiling water over them and stripping
off the skins. When dry, pound them to a paste, a few at a
time, in a Wedgewood mortar, moistening it with rose-
water as you go on. When beaten fine and smooth, beat
gradually into icing. Put on very thick, and, when nearly
dry, cover with plain icing.


Beat the whites of two small eggs to a high froth; then
add to them quarter of a pound of white sugar, ground
fine, like flour; flavor with lemon extract, or vanilla; beat
it until it is light and very white, but not quite so stiff as
kiss mixture; the longer it is beaten the more firm it will
become. No more sugar must be added to make it so.
Beat the frosting until it may be spread smoothly on the
cake. This quantity will ice quite a large cake over the
top and sides.



One pound of butter beaten to a cream, two pounds of
sugar rolled fine, three pounds of sifted flour, six well-
beaten eggs, three teaspoonfuls of powdered saleratus, dis-
solved in a little hot water, one tablespoonful of ground
cinnamon, and half a nutmeg grated; add one pound of
currants, well washed and dried, one pound of raisins
stoned and cut in two; work the whole well together, di-
vide it in three loaves, put them in buttered basins, and
bake one hour in a moderate oven.


Take four pounds of sifted flour, four pounds of sweet,
fresh butter, beaten to a cream, and two pounds of white
powdered sugar; take six eggs for each pound of flour, an
ounce of ground mace or nutmegs, and a tablespoonful of
lemon extract or orange-flower water.


Take eight eggs; whip the whites to a firm snow. In tha
meantime, have the yolks beaten up with six ounces of
powdered sugar. Each of these operations should be per-
formed at least one hour. Then mix all together with six
ounces of sifted flour; and when well incorporated, stir in
half a pint of rose or orange-flower water; stir them to-
gether for some time.

Have ready some tin plates, rubbed with white wax; take
a funnel with three or four tubes; fill it with the paste, and
press out the cakes upon the plates, to the size and length
of a finger; grate white sugar over each; let them lay until
the sugar melts, and they shine; then put them in a moder-
ate oven, until they have a fine color; when cool, take them
from the tins, and lay them together in couples, by the


backs. These cakes may be formed with a spoon, on sheets
of writing paper. Half this quantity will be trouble enough
at one time.


Beat one pound of butter to a cream, with a tablespoon-
ful of rose-water; then add one pound of fine white sugar,
ten eggs, beaten very light, and a pound and a quarter of
sifted flour; beat the cake well together; then add half a
pound of shelled almonds, blanched, and beaten to a paste ;
butter tin round basins, line them with white paper; put in
the mixture an inch and a half deep; bake one hour in a
quick oven.


Put three ounces of plain chocolate in a pan ana melt on
a slow fire; then work it to a thick pa-rte with one pound
of powdered sugar and the whites oi three eggs; roll the
mixture down to the thickness of about one-quarter of an
inch; cut it in small, round pieces with a paste-cutter,
either plain or scalloped; butter a pan slightly, and dust it
with flour and sugar in equal quantities; place in it the
pieces of paste or mixture, and bake in a hot but not quick


One cup of butter, two of sugar, a scant cup milk, one
and a half cups flour, cup corn starch, whites of seven
eggs, three teaspoons baking powder m the flour; bake in
a long pan. Take half pound brown sugar, scant quarter
pound chocolate, half cup milk, butter size of an egg, two
teaspoons vanilla; mix thoroughly and cook as syrup until
stiff enough to spread; spread on cake and set in the oven
to dry.



Ons pound of butter, one and one-quarter £ounds of flour,
one pound of pounded loaf sugar, one pound of currants,
nine eggs, two ounces of candied peel, one-half ounce of
citron, one-half ounce of sweet almonds; when liked, a lit-
tle pounded mace. Work the butter to a cream; dredge in
the flour; add the sugar, currants, candied peel, which
should be cut into neat slices, and the almonds, which
should be blanched and chopped, and mix all these well to-
gether; whisk the eggs, and let them be thoroughly blended
with the dry ingredients. Beat the cake well for twenty
minutes, and put it into a round tin, lined at the bottom
and sides with a strip of white buttered paper. Bake it
from one and one-half to two hours, and let the oven be
well heated when the cake is first put in, as, if this is not
the case, the currants will all sink to the bottom of it. To
make this preparation light, the yolks and whites of the
eggs should be beaten separately and added separately to
the other ingredients. A glass of wine is added to the
mixture; but this is scarcely necessary, as the cake will be
found quite rich enough without it.


Beat the yolks of six eggs with half a pound of sugar
and a quarter of a pound of flour, add a teaspoonful of
salt, a teaspoonful of lemon essence, and half a nutmeg,
grated; beat the whites of the eggs to a froth, and stir them
to the yolks, etc., and the white meat of a cocoanut, grated;
line square tin pans with buttered paper, and having stirred
the ingredients well together, put the mixture in an inch
dzep in the pans; bake in a quick oven half an hour; cut it
in squares, to serve with or without icing.



Beat half a pound of butter to a cream; add gradually
a pound of sifted flour, one pound of powdered sugar, two
teaspoonfuls baking powder, a pinch of salt, a teaspoonful
of grated lemon-peel, quarter of a pound of prepared cocoa-
nut, four well-beaten eggs, and a cupful of milk; mix thor-
oughly; butter the tins, and line them with buttered paper;
pour the mixture in to the depth of an inch and a half, and
bake in a good oven. When baked take out, spread icing
over them, and return the cake to the oven a moment to
dry the icing.


Two cups of sugar, two cups of butter, one cup of milk,
one teaspoonful of essence of lemon, half a nutmeg grated,
four well-beaten eggs and the white meat of a cocoanut
grated; use as much sifted wheat flour as will make a rather
stiff batter; beat it well, butter square tin pans, line them
with white paper, and put in the mixture an inch deep;
bake in a moderate oven half an hour, or it may require ten
minutes longer. "When cold, cut in small squares or dia-
monds; this is a rich cake and is much improved by a thin
icing. This cake should be made with fine white sugar.


Break a cocoanut in pieces, and lay it in cold water, then
cut off the dark rind, and grate the white meat on a coarse
grater; put the whites of four eggs with half a pound of
powdered white sugar; beat it until it is light and white,
then add to it a teaspoonful of lemon extract, and gradually
as much grated cocoanut as will make it as thick as can be
stirred easily with a spoon; lay it in heaps the size of a


large nutmeg on sheets of white paper, place them the dis-
tance of half an inch apart; when the paper is full, lay it on
a baking-tin, set them in a quick oven; when they begin to
look yellowish, they are done; let them remain on the paper
until nearly cold, then take them off with a thin-bladed


Beat half a pound of butter to a cream, take six eggs,
beat the whites to a froth, and the yolks with half a pound
of sugar, and rather more than half a pound of sifted flour,
beat these well together, add a wineglass of brandy, and
quarter of a pound of citron cut in thin slips, bake it in
small heart-shaped tins, or a square tin pan, rubbed over with
a bit of sponge dipped in melted butter; put the mixture in
half an inch deep, bake fifteen or twenty minutes in a quick
oven. These are very fine cakes. Shred almonds may be
used instead of citron.


One pound of flour, half a pound of butter, three-quar-
ters of a pound of sugar, four eggs, half a pound of cur-
rants, well-washed and dredged, half a teaspoonful of soda
dissolved in hot water, half a lemon, grated rind and juice,
one teaspoonful of cinnamon. Drop from a spoon upon
well-buttered paper, lining a baking-pan. Bake quickly


Make a cake of two cups of butter, two cups of molasses,
one cup of sweet milk, two eggs, well-beaten, one teaspoon-
ful of powdered saleratus, dissolved with a little hot water,
one teaspoonful of ground mace or nutmeg, one teaspoonful
of ground allspice, a tablespoonful of cinnamon, and a gill


of brandy; stir in flour to make a batter as stiff as may be
stirred easily with a spoon; beat it well until it is light,
then add two pounds of raisins, stoned, and cut in two, two
pounds of currants, picked, washed, and dried, and half a
pound of citron, cut in slips. Bake in a quick oven. This
is a fine, rich cake, easily made, and not expensive.


Gold Part. — Yolks of eight eggs, scant cup butter, two of
sugar, four of flour, one of sour milk, teaspoon soda, table-
spoon corn starch; flavor with lemon and vanilla.

Silver Part. — Two cups sugar, one of butter, four (scant)
of flour, one of sour milk, teaspoon soda, tablespoon corn
starch, whites of eight eggs; flavor with almond or peach.
Put in pan, alternately, one spoonful of gold and one of


The weight of five eggs in flour, the weight of eight in
pounded loaf sugar; flavor to taste. Let the flour be per-
fectly dry, and the sugar well pounded and sifted. Separate
the whites from the yolks of the eggs, and beat the latter
up with the sugar; then whisk the whites until they become
rather stiff, and mix them with the yolks, but do not stir
them more than is just necessary to mingle the ingredients
well together. Dredge in the flour by degrees, add the
flavoring; butter the tins well, pour in the batter, sift a
little sugar over the cakes, and bake them in rather a quick
oven, but do not allow them to take too much color, as they
should be rather pale. Remove them from the tins before
they get cold, and turn them on their faces, where let them
remain until quite cold, when store them away in a closed
tin canister or wide-mouthed glass bottle.



Two cups sugar, half cup butter, three-quarters cup
sweet milk, whites of six eggs, three cups flour, three tea-
spoons baking powder.

Sauce fob Lemon Cheese Cake. — Grated rind and juice
of two lemons, yolks of three eggs, half cup butter, one cup
sugar; mix all together, and set on stove, and cook till
thick as sponge, stirring all the time; then use like jelly
between the cakes.


One pound of arrowroot, half pound pounded white
sugar, half pound butter, the whites of six eggs; flavoring
to taste, of essence of almonds, or vanilla, or lemon.

Mode: Beat the butter to a cream; stir in the sugar and
arrowroot gradually at the same time beating the mixture.
Whisk the whites of the eggs to a stiff froth, add them to
the other ingredients, and beat well for twenty minutes.
Put in whichever of the above flavoring may be preferred;
pour the cake into a buttered mold or tin and bake it in a
moderate oven from one to one and a half hours.


One cup butter, two of pulverized sugar, one of sweet
milk, three of flour, half cup corn starch, four eggs, two
teaspoons baking powder, two of lemon extract. This is


Whites of six eggs, one cup of butter, two cups of flour,
one cup of corn starch, two cups of sugar, one cup of sweet
milk, one-half teaspoonful of soda, one of cream of tartar.



One pound and a half of fine sugar, one pound and a
half of butter, three pounds and a half of currants, two
pounds of flour, one-half pound candied peel, one-half
pound almonds, two ounces spices, the grated rind of three
lemons, eighteen eggs, one gill of brandy. Paper the hoops,
and bake three hours. Ice when cold.


Beat eight eggs light; add to them one pound of fine
white sugar, and one pound of sifted wheat flour; flavor
with a teaspoonful of salt, and essence of lemon or orange-
flower water; beat it until it rises in bubbles; bake in a
quick oven.



Bake a Naples biscuit; cut out the inside about one inch
from the edge and bottom, leaving the shell. In place of
the inside, put a custard made of the yolks of four eggs,
beaten with a pint of boiling milk, sweetened, and flavored
with half a teaspoonful of peach-water; lay on it some
jelly, or jam; beat the whites of two eggs, with white
ground sugar, until it will stand in a heap; put it on the
jelly, and serve.


The weight of four eggs in pounded loaf-sugar, the
weight of seven in flour, a little grated lemon-rind, or es-
sence of almonds, or orange-flower water. Break the seven
eggs, putting the yolks into one basin and the whites into
another. Whisk the former, and mix with them the sugar,
the grated lemon-rind, or any other flpvoring to taste; beat
them well together, and add the whites of the eggs, whisked


to a froth. Put in the flour by degrees, continuing to beat
the mixture for one-quarter of an hour, butter a mold, pour
in the cake, and bake it from one and a quarter to one and
a half hours. This is a very nice cake for dessert, and may
be iced for a supper table, or cut into slices and spread with
jam, which converts it into sandwiches,


Five cups of flour, two cups of butter, three of sugar,
one of milk, five eggs, one teaspoon of soda; two of cream
of tartar, fruit as you please, cinnamon, nutmeg and clove
to taste.


On beatea whites of ten eggs sift one and a half goblets
pulverized sugar, and a goblet of flour, through which has
been stirred a heaping teaspoon cream tartar; stir very
gently and do not heat it; bake in jelly-pans. For cream,
take a half pint of sweet cream, yolks of three eggs, table-
spoon pulverized sugar, teaspoon corn starch; dissolve
starch smoothly with a little milk, beat yolks and sugar to-
gether with this, boil the cream, and stir these ingredients
in as for any cream cake filling, only make a little thicker;
blanch and chop fine a half pound almonds and stir into
the cream. Put together like jelly cake while icing is soft,
and stick in a half pound of almonds, split in two.


Make good sponge cake, bake half an inch thick in jelly-
pans, and let them get perfectly cold; take a pint thickest
sweet cream, beat until it looks like ice-cream, make very
iweet, and flavor with vanilla; blanch and chop a pound


almonds., stir into cream, and put very thick between eacn
layer. This is the queen of all cakes.


One pound of flour, one-quarter pound of sugar, one-
quarter pound of butter or lard, one-half pound of cur-
rants, one teaspoonful of carbonate of soda, the whites of
four eggs, one-half pint of milk. In making many sweet
dishes, the whites of eggs are not required, and if well
beaten and added to the above ingredients, make an ex-
cellent cake, with or without currants. Beat the butter to
a cream, well whisk the whites of the eggs, and stir all the
ingredients together bat the soda, which must not be added
until all is well mixed, and the cake is ready to be put into
the oven. When the mixture has been well beaten, stir in
the soda, put the cake into a buttered mold, and bake it in
a moderate oven for one and a half hours.


Three cups of flour, two of sugar, three-fourths cup of
sweet milk, whites of six eggs, half cup butter, teaspoon
cream tartar, half teaspoon of soda. Flavor with lemon.


One cup of sugar, half a cup of butter, half a cup of
sweet milk, two cups of flour, three eggs, one and a half
teaspoonfuls of baking powder; bake in jelly-tins.

Orange Frosting for Same. — One orange, grate off the
outside, and mix with juice, and add sugar until quite stiff,
and make like jelly cake; make four layers of the cake. .



One cup of sugar, two eggs, half a cup of shortening, one
teaspoon of soda, one cup of sour milk, cut in rings; have
your lard very hot, in which place a peeled potato to keep
lard from burning, and drop in your cakes; they will come
to the top of lard when light; fry a dark brown; when
taken out sprinkle sugar over them.


Kisses to be served for dessert at a large dinner, with
other suitable confectionery, may be varied in this way:
Having made the kisses, put them in a moderate oven, un-
til the outside is a little hardened; then take one off care-
fully, as before directed; take out the soft inside with the
handle of a spoon, and put it back with the mixture, to
make more; then lay the shell down. Take another, and
prepare it likewise; fill the shells with currant jelly, or jam;
join two together, cementing them with some of the mix-
ture; so continue until you have enough. Make kisses,
cocoanut drops, and such like, the day before they are


Make a kiss mixture; add to it half of a cocoanut, grated
(the white meat only) ; finish as directed for kisses.


Silver Part. — Two cups sugar, two- thirds cup butter, not
quite two-thirds cup sweet milk, whites of eight eggs, three
heaping teaspoons baking powder, thoroughly sifted, with
three cups flour; stir sugar and butter to a cream, add milk
and flour, and last whites of eggs.

Gold Part.— One cup sugar, three-fourth3 cup butter, hall


cup sweet milk, one and a half teaspoons baking powder
sifted in a little more than one and a half cups flour, yolks
of seven eggs thoroughly beaten, and one whole egg y one
teaspoon allspice, and cinDamon until you can taste it; bake
the white in two long pie-tins. Put half the gold in a pie-
tin, and lay on one pound halved figs (previously sifted
over with flour), so that they will just touch each other;
put on the rest of the gold, and bake. Put the cakes to-
gether with frosting while warm, the gold between the white
ones, and cover with frosting.


Two cups of sugar, one cup butter, one cup milk, two
eggs, three teaspoons baking powder, put in three cups
sifted flour, flavor and add fruit. This recipe makes two


One cup sugar, one-half cup of butter, one-half cup
sweet milk, one-half cup corn starch, one cup flour, whites
of six eggs, a little vanilla, two teaspoonfuls baking pow-
der. Bake in layers.

Frosting for Above.— Whites of five eggs, twenty table-
spoonfab sifted sugar, beaten very light; a little vanilla-
Spread between layers and outside of cake.

One-half cup of sugar, one teaspoon butter, one table-
spoonful of milk, three eggs, one cup flour, one teaspoon
baking powder; bake in jelly-tins, put between two apple
and one lemon, grated together with a little &gar.

Make good biscuit crust; bake in two tins of same shape
and size; mix berries with plenty of sugar; open the short-


cake, butter well and place berries in layers, alternated with
the crust; have the top layer of berries and over all put
charlotte russe or whipped cream.


White Part. — Whites of seven eggs, three cups white
Sugar, one of butter, one of sour milk, four of flour, sifted
and heaping, one teaspoon soda; flavor to taste.

Dark Part. — Yolks of seven eggs, three cups brown sugar,
one of butter, one of sour milk, four of flour, sifted and
heaping, one tablespoon each of cinnamon, allspice and
cloves, one teaspoon soda; put in pans a spoonful of white
part and then a spoonful of dark, and so on. Bake an hour
and a quarter. Use coffee cups to measure. This will make
one large and one medium cake. The white and dark parts
are alternated, either putting in a spoonful of white, then
of dark, or a layer of white and then of dark part, being
careful that the cake may be nicely " marbleizecL**


One pound sugar, one of flour, half pound butter, whites
of sixteen eggs, teaspoon baking powder sifted thoroughly
with the flour; put in cool oven with gradual increase of
heat. For boiled icing for the cake, take three cups sugar
boiled in one of water until clear; beat whites of three eggs
to very stiff froth, and pour over them the boiling liquid,
beating all the time for ten minutes; froth while both cake
and icing are warm.


One cup of butter, two of sugar, five eggs, leaving out
two of the whites, one scant cup of milk, two full teaspoons
of baking powder; mix well in three cups flour; bake in


two long shallow tins. Dressing: Beat the whites of two
eggs to a stiff froth, add a scant cup and a half of sugar;
flavor with vanilla, add six tablespoons of grated chocolate;
add the dressing when the cake is cold, and cut in diamond


One cupful of butter, two of sugar, two and one-fourth
of rice flour, six eggs, the juice and rind of a lemon. Beat
the butter to a cream; then gradually beat in the sugar,
and add the lemon. Beat the yolks and whites separately,
and add them to the beaten sugar and butter. Add also
the rice flour. Pour into a shallow pan, to the depth of
about two inches. Bake from thirty-five to forty-five min-
utes in a moderate oven.


Two eggs, one cup of sugar, one cup of cream, two cups
of flour, one teaspoonful of cream of tartar, and one tea-
spoonful of soda.


One cup of sugar, two eggs, two tablespoons of melted
butter, two-thirds cup of milk, two even teaspoons of cream
tartar, one even teaspoon of soda, flour enough to roll, salt
and nutmeg.


One pound sugar, one of flour, ten eggs. Stir yolks of
eggs and sugar till perfectly light; beat whites of eggs and
add them with the flour after beating together lightly; flavor
with lemon. Three teaspoons baking powder in the flour
will add to its lightness, but it never fails without. Bake in
a, moderate oven.



Two cups brown sugar, one of butter, one of molasses,
one of strong coffee as prepared for the table, four eggs,
one teaspoon saleratus, two of cinnamon, two of cloves, one
of grated nutmeg, pound raisins, one of currants, four cups

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 12 of 21)