Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats

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SEVENTY-FIVE RECEIPTS, roit PASTRY, CAKES, AXJD SWEETMEATS. BY A LADY OF PHILADELPHIA. VJ U BOSTON:

Ml Mini.

AND FRANCIS, NO.

128, WASHINGTON -STREKT, C. S. FRANCIS BROADW AY, NEW-IUKK.

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DISTRICT OF MASSACHUSETTS, TO WIT '.

District Clerk's Office.

Be it remembered, that on the seventeenth clay of January, A.I).

1C28, in the fifty-second year of the Independence of theUnited States of America, Mijnroe & Francis, of the said district, have deposited in this Office, the Title of a Book, the right Ivhereof they claim as Proprietors, in the words following", to wit' " Seventy-five Receipts for Pastry, Cakes, and By a Lady of Philadelphia."

In conformity to the act of the Congress of the United Stales, entitled, " An act for the encouragement of learning, by securing- the copies of maps, charts, and books, to the authors and proprietors of such copies, during the times therein mentioned j w and also to an act entid I, An act supplementary to an act, entitled, an act for the encourageoiejlt of learning, by securing the copies of maps, charts and books to tiie authors and proprietors of such copies during the times therein ii" utioned; and extending die benefits thereof to the arts of designing', engraving and etching historical and other prints/' JOHN W. DAVIS, Clerk of the District of Massachusetts.

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WEIGHT AM) MEASURE. As all families arc not provided scales and weights, referring to the ingredients generally used in Itakm and pastry, we subjoin a list of weights and measures.

WEIGHT AND MEASURE. Wheat flour one pound is one quart.

Indian meal one pound, two ounces, is one quart.

Butter—when soft one pound, one ounce, is one quart.

Loaf-sugar, broken one pound is one quart.

White su^a-, powdered one pound, one ounce, is one quar«.

Best brown sugar one pound, two ounces, one quart.

ten eggs are one pound.

LIQUID MEASURE. Sixteen table-spoonfuls are half a pint.

Eight large table-spoonfuls arc one gill.

Four large table-spoonfuls are half a gill.

A common-sized tumbler holds half a pint.

A common-sized wine-glass half a gill.

Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we bolieve t!

: s comparison between weight and measure, to be as nearly correct as possible. ERRATA.

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line 5. for il ore soiip-pl'ite - read " one soi'p-plalc pit '." P. 20. 5th line from boUom, for Put long slits''' read " Cut long ulits."

P. 08. 7th i. from bot. for "Jive ounces of butter" read " sir ounces." P.

fv • " lay them on a brass or bell-metal kettle'' read u lay ibera in a brats or bell-metal kettle." P. 81.

12. lor " set Uiem in boiling water" read il set it. in boiling

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FAMILY BOOKS.

At the Bookstore of the publishers of this Work may be found the following excellent books for families. Y The COOKS ORACLE: containing Receipts for plain Cookery ™£» IT' ec ?

m,n"fal P'a," f°'" Private B families:

also,Ve art of com-' posing the most simple and the most highly finished Broths GraviS Soups feauces Store Sauces, and Flavouring Essences The quan-' *Llf*,Ar"cle 's accurately stated by "weight and measure^ the whole bemg the resu t ol I Actual Experiments, instituted in the KUchZ It P^ s '?' a\ Ms™* u He Juki."

Second American the last London Edition, which is almost entirely re-written an Appendix, by the American publishers. Marketing Tables &c Prha?eH SERVANT'S DIRECTORY, or a Monitor for aZl lr * am,l,t /\: ™»P>"'sing hmts on the arrangement and performa,oe of tenants Work, with general rules for sating out Tables and Sideboards,„l,rst order The art of Waiting,,, all its branches; and likewise how to conduct Large and Small Parties with order: with fw rCClT/nPlar "'? °r 'r Tal>le a" k-ds of JoinJ/F ^h, r£l' » ' "' fu "

lns !r,uol 'ous ™r cleaning Brass.

Steel Glass, Mahogany; and likewise, all kinds of Patent and Common Lamps: Observations on Servants' Behaviour to their Employers"

and upwards of 100 various and useful Receipts, chiefly compiled for the useot House Servants, and identically made to suit the Manners and Customs of Fam,l,cs,n the United States. By Robert Robert? M ith friendly Ady.ce to Cooks and Heads of families, and complete Directions how to burn Lehigh Coal, &c. &c. "-onipiete

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PREFACE.

The following Receipts for Pastry, Cakes, and Sweetmeats, are all original, and have been used by the author and many of her friends with uniform success.

are drawn up in a style so plain and minute, as to be perfectly intelligible to servants, and persons of the most moderate capacity. All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite articles. There is frequently much difficulty in following directions in English and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire-places, and cooking utensils generally used in Europe and America; and many of the European receipts are so complicated and laborious, that our female cooks are afraid to undertake the arduous task of making any thing from them.

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The receipts in little book are, in every sense of the word, American; but the writer flatters herself that (if exactly followed) the articles produced from them will not be found inferior to any of a similar description made in the European manner. Experience has proved, cakes, &c.

prepared precisely according to these directions will not fail to be excellent; but where economy is expedient, a portion of the seasoning, that is, the spice, wine, brandy, rosewater, essence of lemon, &c. may be omitted without any essential deviation of flavour, or difference of appearance; retaining, however, the given proportions of eggs, butter, sugar, and flour. But if done at home, and by a person can be trusted, it will be proved, on trial, that any of these articles may be made in the best and most liberal manner at one half of the cost of the same articles supplied by a confectioner.

And "they be found particularly useful to families that live in the country or in small towns, where nothing of the kind is to be purchased. January 15th, 1828.

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CONTENTS.

PART THE FIRST. Preliminary Remarks, • Puff Paste, Common Paste, Mince Pies, Plum Pudding, Lemon Pudding, Orange Pudding, Cocoa Nut Pudding, Almond Pudding, A Cheesecake, ib.

Sweet Potato Pudding, Pumpkin Pudding, ib.

Gooseberry Pudding, Baked Apple Pudding, Fruit Pies. Oyster Pie, BeefSteak Pie, Indian Pudding, Batter Pudding, Bread Pudding, Rice Pudding, ib.

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CONTENTS. Boston Pudding-, Fritters, Fine Custards, ib. Plain Custards, -----Rice Custard, Cold Custards, Curds and Whey, ib. A Trifle,...... Whipt Cream, Floating Island, Ice Cream, ib. Calves-Feet Jelly,..... Blancmange, PART THE SECOND. General Directions, Queen Calfe, Pound Cake, Black Cake, or Plum Cake, -... Sponge Cake, Almond Cake, -----French Almond Cake, Maccaroons, Apees, -56 Jumbles, Kisses, -58 Spanish Buns, -----ib. Rusk, -.-60 Indian Pound Cake, Cup Cake, ib

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CONTENTS. Loaf Cake, -----Sugar Biscuits, ib.

Milk Biscuits, -----Butter Biscuits, Gingerbread Nuts, ----Common Gingerbread, Lafayette Gingerbread,----A Dover Cake, Crullers, Dough Nuts, Waffles, ib.

Soft Muffins, Indian Batter Cakes, ----Flannel Cakes, ib.

Rolls, PART THE THIRD. General Directions, Apple Jelly, -----Red Currant Jelly, ib.

Black Currant Jelly, ----Gooseberry Jelly, Wild Grape Jelly, ----ib.

Peach Jelly,------Preserved Quinces, ----ib.

Preserved Pippins, Preserved Peaches, ----Preserved Crab Apples, Preserved Plums, ----ib.

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CONTENTS.

Preserved Strawberries, Preserved Cranberries, Preserved Pumpkin, Preserved Pine-Apple, Raspberry Jam,

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PRELIMINARY REMARKS. In making pastry or cakes, it is best to begin by weighing out the ingredients, sifting the pounding and sifting the sugar and washing the butter, and preparing the Sugar can be pow Tdered by pounding it in a large mortar, or by rolling it on a paste-board with a rolling-pin.

It should be made very and always sifted.

All sorts of spice should be pounded in a mortar except nutmeg, which it is better to grate. If spice is wanted in large quantities, it may be ground in a mill.

The butter should always be fresh and very good. it in cold water before you use it, and it up with your hands into hard lumps, squeezing the water well out. If the butter and sugar are to be stirred together, always do that before the eggs are beaten, as, (unless they are kept too w rarm) the and sugar will not be injured by standing awhile.

For ring them, nothing is so convenient as a round hickory stick about a foot and a half long, and what flattened at one end.

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a The eggs should not be beaten all the other ingredients are ready, as will fall very soon.

If the whites and yolks are to be separately, do the whites first, as stand longer.

Eggs should be beaten in a broad shallow pan spreading wide at the top.

and should be stirred in a deep pan with straight sides Break every egg by itself, in a saucer, you put it into the pan, that in case there should be any bad ones, they may not spoil the others. Eggs are beaten most expeditiously rods A small quantity of white of egg may be with a knife, or a three-pronged fork. There can be no positive rules as to the exact time of baking each article. Skill in baking is the result of practice, attention, and experience. Much of course, depends on the state of the fire, and on the size of the things to be baked, and something on the thickness of the pans or dishes. If you bake in a stove, put some bricks in the oven part to set the pans or plates on, atid to temper the heat at the bottom. Large sheets of iron, without sides, will be found useful for and to put under the pans or plates.

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PUFF Half a pound and two ounces of siAed flour. Halfa pound of ihe best fresh butter—washed. A little cold water. This will make puff-paste for two puddings, or for one soup-plate, orfour small shells. Weigh half a pound and two ounces of flour, and sift it through a hair sieve a large deep dish. Take out about one fourth of the flour, and lay it aside on one corner of your paste-board, to roll and sprinkle with. Wash, in cold water, half a pound of the best fresh butter.

Squeeze it hard with your hands, and it up into a round lump. Divide it in four equal parts; lay them on one side of your pasteboard, and have ready a glass of cold water. Cut one of the four pieces of butter into the pan of flour.

Cut it as small as possible. Wet it, gradually, with a very little water (too much water will it tough) and mix with the point of a large case-knife. Do not touch it with your hands. When the dough gets into a lump, sprinkle on the middle of the board some of the flour that you laid aside, and lay the dough upon it, turning it out of the pan with the knife. Rub the rolling-pin with flour, and sprinkle a little on tha lump of it out thin quickly and evenly, pressing on the rolling-pin very lightly. Then take the second of the four pieces of and, with the point of your knife, stick it in little bits at equal distances all over the sheet of paste.

Sprinkle on some and fold up the dough.

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Flour the paste-board and rolling-pin again; throw a on the paste and roll it out a second time.

Stick the third piece of all it in bits.

Throw on flour, fold up the paste, sprinkle a little more flour on the dough, and on the rolling-pin, and it out a third time, always pressing on it lightly.

Stick it over with the fourth and last piece of Throw on a little more flour, fold up the paste and then roll it out in a large round sheet.

Cut ofF the sides, so as to the sheet of a square form, and lay the slips of dough upon the square sheet. Fold it up the small pieces or trimmings, in the inside. Score or notch it a little with the knife; lay it on a plate and set it away in a cool place, but not where it can freeze, as will make it heavy.

Having made the paste, prepare and mix your pudding or pie.

When the mixture is finished, bring out your paste, flour the board and rolling-pin, and roll it out with a short quick stroke, and pressing the rolling-pin rather harder than while you were putting the butter in.

If the paste rises in blisters, it will be light, unless spoiled in baking. Then cut the sheet in half, fold up each piece and out once more, separately, in round sheets the size of your Press on rather harder, but not too hard. Roll the sheets thinnest in the middle and thickest at the edges. If intended for puddings, lay them in buttered soup-plates, and trim them evenly the edges.

If the edges do not appear thick enough, you may take the trimmings, put them all together, roll them out, and having cut them in slips the breadth of the rim of the plate, lay them all round to make the paste thicker at the edges, joining them nicely and evenly, as every patch or crack will appear distinctly when

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baked.

Notch the rim handsomely with a verysharp knife. Fill the dish with the mixture of the pudding, and a moderate oven.

The be of a light brown colour. If the oven is too slow, it will be soft and clammy; if too quick, it not time to rise as high as it ought to do. In making the best puff-paste, try to avoid using more flour to sprinkle and roll with, than the small portion which you have laid aside for that purpose at the beginning. If you make the dough too soft at first, by using too much water, it will be sticky, and require more flour, and eventually be tough when baked. Do not put your hands to it, as their warmth will injure it.

Use the knife instead.

Always roll from you rather to you, and press lightly on the rolling-pin, except at the last.

It is difficult to make puff-paste in the summer, unless in a cellar, or very cool room, and on a marble table.

The butter should, if possible, be washed the night before, and kept covered with ice you use it next day. The water should have ice in it, and the butter should be iced as it sets on the paste-board. the is mixed, it should be put in a covered dish, and set in cold water you are ready to give it the last rolling. all these precautions to prevent its being heavy, it will not rise as well, or be in any respect as good as in cold weather.

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COMMON PASTE FOR PIES. A pound and a half of sifted flour. Three quarters of a pound of butter—washed. This will make one large pie, or two small ones. Sift the flour into a pan. Put the butter into two equal parts.

Put one half of the butter into the flour, and cut it up as small as possible. Mix it well with the flour, wetting it gradually w rith a little cold water.

Spread some flour on your paste-board, take the lump of paste out of the pan, flour your rolling-pin, and out the paste into a large sheet. stick it with the remaining half of the butter in small pieces, and laid at equal distances. Throw on a little flour, fold up the sheet of paste, flour it slightly, and it out again.

fold it up, and cut it in half or in four, according to the size of your pies.

Roll it out into round sheets the size of your pie-plates, pressing rather harder on the rolling-pin.

Butter your pie-plates, lay on your under crust, and trim the edge.

Fill the dish with the ingredients of which the pie is composed, and lay on the lid, in which you must prick holes, or cut a slit in the top. Crimp the edges with a sharp knife.

Heap up the ingredients so that the pie will be highest in the middle. Some think it makes common paste more crisp and light to beat it on both sides the

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rolling-pin, after you give it the first rolling, when all the butter is in. If the butter is very fresh, you may mix with the flour a salt spoonful of salt. One pound and a half of boiled beef's heart, or fresh tonguechopped when cold. Two pounds of beef suet, chopped fine. Four pounds of pippin apples, chopped. Two pounds of raisins, stoned and chopped. Two pounds of currants, picked, washed and dried. Two pounds of powdered sugar. One quart of white wine. One quart of brandy. One wine-glass of rose-water. Two grated nutmegs. Half an ounce of cinnamon } Parboil a beef's heart, or a fresh tongue. you have taken off the skin and fat, weigh a pound and a half.

it is cold, chop it very fine, the inside of the suet; weigh two pounds, and chop it as fine as possible. Mix the meat and suet adding the Pare, core, and chop the apples, and then stone and chop the raisins.

Having prepared the currants, add them to the other fruit, and mix the fruit with the meat and suet.

Put in the sugar and spice, and the grated peel and juice of the oranges.

Wet the whole the rose-water and liquor, and mix all MINCE PIES.

A quarter of an ounce of cloves A quarter of an ounce of mace A tea-spoonful of salt. Two large oranges. Haifa pound of citron, cut in slips.

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the paste, allowing, for pie, half a pound of butter and quarters of a pound of sifted flour.

it in the same manner as puffpaste, but it will not be quite so rich. Lay a sheet of paste all over a soup-plate.

Fill it with mincemeat, laying slips of citron on the top. Roll out a sheet of for the lid of the pie.

Put it on, and crimp the edges with a knife.

Prick holes ia the lid.

the pies half an hour in a brisk oven. Keep your mince-meat in a jar tightly covered.

Set it in a dry place, and occasionally add more brandy to it.

PLUM PUDDING.

One pound of raisins, stoned and cut in half. One pound of currants, picked, washed, and dried. One pound of beef suet, chopped One pound of grated stale bread, or a pound of flour, Eight eggs.

A quar ter of a pound of sugar. A pint of milk.

A glass of brandy.

A glass of wine.

Two nutmegs, grated. A table-spoonful of mixed cinnamon and mace. A salt-spoonful of salt. You must prepare all your ingredients the day before (except beating the eggs) that in the morning you may nothing to do but to mix them, as the pudding will require six hours to boil. light, then put to them half the milk and beat both together. Stir in gradually the flour or grated bread. Next add the sugar by degrees.

Then the and fruit alternately. The

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fruit must be sprinkled with flour, lest it sink to the bottom.

Stir very add the spiee and and lastly the remainder of the Stir the whole mixture well together.

If it is not thick enough, add a little more grated bread or flour. If there is too much bread or flour, the pudding will be hard and heavy. Dip your pudding-cloth in boiling water, shake it out and sprinkle it slightly with flour. Lay a pan, and pour the mixture the cloth.

Tie it up allowing room for the pudding to swell.

Boil it six hours and turn it carefully out of the cloth.

you send it to table, have ready some blanched almonds cut in slips, or some slips of citron, or both. Stick them all over the outside of the pudding.

Eat it with wine, or with a sauce made of drawn butter, wine and nutmeg. The pudding will be improved if you add to the other ingredients, the grated rind of a large lemon or orange.

LEMON PUDDING.

One large lemon, with a smooth thin rind. A quarter of a pound of fresh butter—washed. Haifa glass of white wine and brandy, mixed. A tea-spoonful of rose-water. Five ounces of sifted flour, and a quarter of a pound of fresh butter for the paste.

Grate the yellow part of the rind of a large fresh e mon.

cut the lemon in half, and squeeze

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the juice the contains the grated rind, taking out all the seeds. Mix the juice and rind together. Put a quarter of a pound of powdered white sugar into a deep earthen pan, and cut up in it a quarter of a pound of the best fresh If the weather is very cold, set the pan near the for a few to soften the butter, but do not allow it to melt or it will be heavy. the and with a stick or wooden spoon, till it is perfectly and of the consistence of cream.

Put4he eggs in a shallow broad pan, and beat with an egg-beater or rods till they are quite smooth, and as thick as a boiled custard. the the pan of butter and sugar.

Add the liquor and rose-water by degrees, and then stir in, gradually, the juice and grated rind of the lemon. Stir the whole very hard, after all the ingredients are in.

Have ready a puff-paste made of five ounces of sifted flour,- and a quarter of a pound of fresh butter.

The paste must be made with as little water as possible.

it out in a circular sheet, thin in the centre, and thicker towards the edges, and just large enough to cover the bottom, sides, and edges of a soup-plate. the soup-plate very well, and lay the in it, making it neat and even the broad edge of the With a sharp knife, trim off the superfluous dough, and notch the edges.

Put in the mixture with a spoon, and bake the pudding about half an hour, in a moderate oven.

It be baked of a very light brown. If the oven is too hot, the paste will not have time to rise well. If too cold, it will be clammy. the pudding is cool, grate loaf-sugar over it.

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ORANGE PUDDIJVG.

One large orange, of a deep colour, and smooth thin rind. One lime.

A quarter of a pound of fresh butter. Half a glass of mixed wine and brandy. A tea-spoonful of rose-water. the yellow rind of the orange and lime, and squeeze the juice a saucer or soup-plate, taking out all the seeds. Stir the butter and sugar to a cream. eggs as light as possible, and tfyen them by degrees the pan of butter and sugar. Add, the and rose-water, and by degrees, the orange and lime.

all well together.

ready a sheet of puff-paste made of five ounces of sifted and a quarter of a pound of fresh butter.

Lay the paste in a buttered soupTrim and notch the edges, and then put in it about half an hour, in a moderate oven.

loaf-sugar over it, you send it to table.

COCOA-NUT PUDDJNG. A quarter of a pound of cocoa-nut, grated. Three ounces and a half of fresh butter. The whites only of six eggs. Half a glass of wine and brandy mixed. Half a tea-spoonful of rose-water. Break up a cocoa-nut, and take the thin brown skin off, all the

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pieces,n cold water, and then wipe them dry, with a clean towel.

Weigh a quarter of a pound of cocoa-nut and grate it very fine, into a soT-pltf Sur the butter and sugar to a cream, and add the liquor and rose-water gradually to them. Beat the whites only of six eggs, till they stand alone on the rods; and then stirfhe beate f vl he of egg gradually mto the butter and sugar. wards sprinkle in, by degrees, the grated cocoaaffSaJ?TheLtiraZ; ready a puff-paste sufficient to cover the s.des, and edges of a soup-plate. Put in Grate loaf-sugar over it, when cool. AliMOJfD PTJDDIJVG.

A quarter of a pound of tatter Haifa glass of nuxed brandy, wine, and rose-water. Shell half a pound of almonds, and pour scalding will make ffie skms pea off.

As they get cool, pour mo" boil ng tdl the are all blanched. Blanch* also the bitter As you blanch the almonds throw a bowl of cold rhen take them out, one by one, wipe them dry in

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a clean towel, and lay them on a plate.

them one at a time to a fine paste, in a marble mortar, adding, as you pound them, a few drops of rosewater to prevent their oiling. Pound the bitter and sweet almonds alternately, they may be well mixed.

They must be made perfectly fine and smooth, and.are the better for being prepared the day before they are wanted for the pudding. the butter and sugar to a cream, and add to it, gradually, the liquor. Beat the whites of six eggs till they stand alone. and of eggs, alternately, into the butter and; and stir the whole well together. ready a puff-paste sufficient for a soupButter the plate, lay on the paste, trim and notch it.

Then put in the mixture. it about half an hour in a moderate oven, loaf-sugar over it.

A CHEESECAKE.

Half a gill of milk. A quarter of a pound of butter. A quarter of a pound of powdered sugar. Two ounces of grated bread. Half a glass of mixed brandy and wine. A tea-spoonful of rose-water. A tea-spoonful of mace, cinnamon, and nutmeg, mixed. A quarter of a pound of currants. Pick the clean.

a cullender, wipe in a towel, and then dry them on a dish before the fire. dry, out a few to scatter over the

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top of the cheesecake, lay them aside, and sprinkle the remainder of the currants with flour. Stir the butter and sugar to a cream. Grate the bread, and prepare the spice. eggs very Boil the milk.

it comes to a boil, add to it half the beaten egg, and boil both together it becomes a curd, stirring it frequently with a knife. throw the grated bread on the curd, and all together.

take the milk, egg, and bread off the fire, and it, gradually, into the butter and sugar.

Next, in the remaining half of the egg.

Add, by degrees, the liquor and spice. Lastly, stir in, gradually, the currants. Have ready a puff-paste, which should be made before you prepare the cheesecake, as the mixture will become heavy by standing. Before you put it the oven, scatter the remainder of the currants over the top.

it half an hour in rather a quick oven. Do not sugar the top.

You may bake it either in a soup-plate, or in two small tin patty-pans, which, for cheesecakes, should be of a square shape.

If baked in pattypans, leave at each side a flap of paste in the shape of a half-circle.

Put long slits in these flaps, and turn them over, so that they will rest on the top of You can, if you chuse, add to the currants a few raisins stoned, and cut in half.

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SWEET POTATO PUDDING. A quarter of a pound of boiled sweet potato. A quarter of a pound of fresh butter. A glass of mixed wine and brandy. A half-glass of rose-water. A tea-spoonful of mixed spice, nutmeg, mace and cinnamon. the spice, allowing a smaller proportion of inace than of nutmeg and cinnamon. Boil and peal some potatoes, and when they are cold, weigh a quarter of a pound. Mash the sweet potato very smooth, and rub it through a sieve.

sugar and butter to a cream. eggs very light, and stir them the butter and sugar, alternately with the sweet potato.

Add by degrees the liquor, rose-water and all very hard together. Spread puff-paste on a soup-plate.

Put in the mixture, and bake it about half an hour in a moderate oven.

Grate sugar over it.

PUMPKIN PUDDING.

A quarter of a pound of stewed pumpkin. A quarter of a pound of fresh butter, or a pint of cream. Haifa glass of wine and brandy mixed. Half a glass of rose-water. A tea-spoonful of mixed spice, nutmeg, mace and cinnamon. Stew some pumpkin as little water as possible.

it in a cullender, and press it till dry.

When cold, weigh a quarter of a pound, and pass

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it through a sieve. Prepare the spice. Stir together the sugar, and butter, or cream, till they are perfectly light.

Add to them, gradually, the spice and Beat three eggs very light, and stir them into the butter and sugar alternately with the pumpkin. a soup-plate with puff-paste, and put in the it in a moderate oven about half an hour.

Grate sugar over it, when cool. Instead of the butter, you may boil a pint of milk or cream, and when cold, stir into it in turn the sugar, eggs, and pumpkin. GOOSEBERRY PUDDING. A pint of stewed gooseberries, with all their juice. A quarter of a pound of powdered sugar. Two ounces of fresh butter. Two ounces of grated bread. Stew the gooseberries till quite soft.

When they are cold, mash them fine with the back of a spoon, and them two ounces of sugar.

two ounces more of sugar, and stir it to a cream with two ounces of Grate very as much stale bread as weigh two ounces. and stir them the butter and sugar, in turn the gooseberries, and bread.

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Lay puff-paste in a soup-plate. Put in the mixture, and bake it half an hour. Do not grate sugar over it.

BAKED APPLE PUDDING. A pint of stewed apple. Haifa pint of cream, or two ounces of butter. A quarter of a pound of powdered sugar. A nutmeg, grated. «A tea-spoonful of grated lemon-peel. Stew your apple in as little water as possible, and not long enough for the to break and lose their shape.

Put them in a cullender to drain, and mash them the back of a spoon.

If stewed too long, and in too much lose their flavour. When cold, mix with them the nutmeg, rose-water, and lemon-peel, and two ounces of sugar.

Stir the other two ounces of sugar, with the butter or cream, and then mix it gradually with the apple.

it in puff-paste, in a soup-dish about an hour in a moderate oven. Do not sugar the top.

PIES.

pies for family use, are generally made with common paste, allowing quarters of a pound of butter to a pound and a half of flour. Peaches and plums, for pies, be cut in and the stones taken out.

Cherries also

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should be stoned, and red cherries only should be used for pies. Apples should be cut into very thin slices, and are much improved by a little lemon-peel.

apples are not good for pies, as are very insipid when baked, and seldom get thoroughly done. If green apples are used, they should first be stewed in as water as possible, and made Apples, stewed previous to baking, should not be done tHl^hey break, but only till they are tender.

They should then be drained in a cullender, and chopped fine with a knife or the edge of a spoon. In making pies of juicy fruit, it is a good way to set a small tea-cup on the crust, and lay the all round it.

The juice will collect under the cup, and not run out at the edges or top of the pie.

The fruit be mixed with a sufficient quantity of sugar, and piled up in the middle, so as to make the pie highest in the centre. The upper crust be pricked with a fork, or have a slit cut in the middle.

The edges should be nicely crimped with a knife. Dried peaches, dried apples, and cranberries should be stewed with a very little water, and allowed to get they are put into the pie.

If stewed is put in warm, it will make the paste heavy. If your pies are made in the form of shells, or without lids, the fruit should always be stewed first, or it will not be sufficiently done, as the shells should be of puff-paste) must not bake so long as covered pies. Shells intended for sweetmeats, must be baked empty, and the fruit put into them before they go to table.

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Fruit pies with lids, should have loaf-sugar grated over them.

If they have been baked the day before, they should be warmed in the stove, or near the fire, before they are sent to table, to soften the crust, and make them taste fresh. Raspberry and apple-pies are much improved by taking off the lid, and pouring in a little cream, just before they go to table. Replace the lid very OYSTER PIE.

A hundred large fresh oysters, or more if small. The yolks of six eggs boiled hard. A large slice of stale-bread, grated. A tea-spoonful of salt. A table-spoonful of pepper. A table-spoonful of mixed spice, nutmeg, mace and cinnamon. Take a large round dish, spread a rich paste the sides, and round the edge, but not at the bottom.

Salt oysters will not do for pies.

They should be fresh, and as large and fine as possible. off part of the liquor from the oysters. Put them into a pan, and season them with pepper, salt and spice.

Stir them well with the seasoning. ready the yolks of eggs, chopped fine, and the grated bread.

Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it.

Strew over them the chopped egg and grated bread.

Roll out the lid of the pie, and put it on, crimping the edges handsomely. Take a small sheet of paste, cut it into a square

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and roll it up.

Cut it with a sharp knife into the form of a double tulip. Make a slit in the centre of the upper crust, and stick the tulip in it.

Cut out eight large leaves of paste, and lay them on the lid.

the pie in a quick oven. think the oysters will be too much done by baking in the crust, you can substitute for of bread, to keep up the lid of the pie.

oysters with their liquor and the seasoning, chopped egg, grated bread, &c. into a pan.

Cover them closely, and let them just come to a boil, taking them off the fire, and stirring them frequently.

the crust is baked, take the lid neatly off (loosening it round the edge with a knife) take out the pieces of bread, and put in the oysters.

Lay the lid on again very carefully. For oysterpatties, the oysters are prepared in the same manner. They may be chopped if you choose.

They must be put in small shells of puff-paste. BEEF-STEAK PIE.

a deep dish, and spread a sheet of paste all over the bottom, sides, and edge. Cut away from your beef-steak all the bone, fat, gristle, and skin.

Cut the lean in small thin pieces, about as large, generally, as the palm of your hand. Beat the meat well with the rolling-pin, to make it

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juicy and tender.

put in the fat, it will make the gravy too greasy and strong, as it cannot be skimmed.

Put a layer of meat over the bottom-crust of your dish, and season it to your taste, with pepper, salt, and, if you choose, a little nutmeg. A small quantity of mushroom ketchup is an improvement; so also, is a little minced onion. Have ready some cold boiled potatoes sliced thin., over the meat, a layer of potatoes, and a small piece of butter; another layer of meat, seasoned, and then a layer of potatoes, and so on till the dish is full and heaped up in the middle, having a layer of meat on the top. Pour in a little w T ater.

Cover the pie with a sheet of paste, and trim the edges.

Notch it handsomely; and, choose, make a tulip of paste, and stick it in the middle of the lid, and lay leaves of paste it.

Fresh oysters greatly improve a beef-steak pie.

So also will mushrooms. Any meat pie may be made in a similar manner. INDIAN PUDDING.

A pound of beef-suet, chopped very fine. A pint of molasses.

A pint of rich milk. A large tea-spoonful of powdered nutmeg and cinnamon. A little grated or chipped lemon-peel. Indian meal sufficient to make a thick batter. Warm the and molasses, and the eggs, and stir them gradually the and molasses, in turn with the suet

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and indian meal. Add the spice and lemon-peel, and stir all very hard together. Take care not to put too much indian meal, or the pudding will be heavy and solid, Dip the cloth in boiling Shake it out, and flour it slightly. Pour the mixture into tie it up, leaving room for the pudding to swell. it hours.

Serve it up hot, and eat it sauce made of drawn butter, wine and nutmeg.

When cold, it is very good cut in slices and fried. BATTER PUDDING. Six eggs.

Eight table-spoonfuls of sifted flour. One quart of milk. A salt-spoonful of salt. flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add by degrees to the milk and flour. Put in the salt, and stir the whole well together. a thick pudding-cloth. Dip boiling water and flour it. Pour into it the mixture and tie it up, leaving room for it to swell. it hard, one hour, and keep it in the pot, it is time to send it to table.

Serve it up with winesauce.

A square cloth, which when tied up will make the pudding of a round form, is better than a bag. Apple Batter Pudding is made by pouring the batter a of pippins, pared, cored, and sweetened, either whole or cut in pieces. Bake it, and eat it with butter and sugar.

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BREAD PUDDIXG. A quarter of a pound of grated stale bread. A quart of milk, boiled with two or three sticks of cinnamon, slightly broken.

Eight eggs.

A quarter of a pound of sugar. A little grated lemon-peel. the with the cinnamon, strain set it away till quite cold. Grate as much crumb of stale-bread as will weigh a quarter of a the eggs, and when the is stir them into it, in turn with the bread and sugar. Add the lemon-peel, and if you choose, a table-spoonful of rose-water. it in a buttered dish, and grate nutmeg it when done.

Do not send it to table hot.

Baked puddings never be eaten till they have become cold, or at least cool. RICE PUDDIJVG.

A quarter of a pound of rice. A quarter of a pound of butter. A quarter of a pound of sugar. A pint and a half of milk, or cream and milk. A tea-spoonful of mixed spice, mace, nutmeg and cinnamon. A half wine-glass of rose-water. the rice.

it till very soft. it, and set it away to get cold.

Put the butter and in a pan, aud stir them till very Add to the and rose-water. the eggs very light, and stir them, gradually,

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into the milk.

Then stir the eggs and milk into the butter and sugar, alternately with the rice. it and grate nutmeg over the top. or raisins, floured, and stirred in at the last, will greatly improve it.

It should be eaten cold, or quite BOSTON PUDDING.

a good common paste with a pound and a half of flour, and three quarters of a pound of butter.

you it out the last time, cut off the edges, till you get the sheet of paste of an even square shape.

Have ready some fruit sweetened to your taste. If cranberries, gooseberries, dried peaches, or damsons, they should be stewed, and made very sweet. If apples, they should be stewed in a very little water, drained, and seasoned with nutmeg, rose-water and If currants, raspberries, or blackberries, be mashed with sugar, and put into the pudding raw. the fruit very thick, all over the sheet of paste, (which not be rolled out too thin.) it is covered all over with the fruit, it up, and close the dough at both ends, and down the last side.

Tie the pudding in a cloth and it.

Eat it with It must not be taken out of the pot till just before it is brought to table.

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FRITTERS.

Seven eggs.

Half a pint of milk. A salt-spoonful of salt. Sufficient flour to make a thick batter. the well and stir them gradually into the milk.

Add the salt, and stir in flour enough to make a thick batter. Fry them in lard, and serve them up hot. Eat them with wine and sugar. They are improved by stirring in a table-spoonful of yeast.

are excellent the addition of cold stewed apple, stirred the in which case use less flour. FINE CUSTARDS.

A quart of milk or cream. The yolks.only, of sixteen egg9. Six ounces of powdered white sugar. Half an ounce of cinnamon, broken in small pieces. A large handful of peach-leaves, or half an ounce of peach-kernels or bitter almonds, broken in pieces. A nutmeg.

in the milk the cinnamon, and the peachleaves, or peach-kernels. it has boiled, set it away to get cold.

As soon as it is cold, strain it a sieve, to clear it from the cinnamon, peach-leaves, &c. and it, gradually, the sugar, spice, and rose-water. the yolks of sixteen eggs light, and

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stir them by degrees into the milk, which must be quite cold or the eggs will make it curdle. custard into cups and set them in a baking pan, half filled with water. baked, grate some nutmeg over each, and ice Make the icing of the of eight a large tea-spoonful of powdered loaf-sugar, and six drops of essence of lemon, beaten all together till it stands alone. Pile up some of the icing on the top of each custard, heaping it high. Put a spot of red nonpareils on the middle of the pile of icings. If the weather is damp, or the eggs not new-laid, more eight be required for the icing.

PLAIN CUSTARDS. A quart of rich milk. Eight eggs.

A quarter of a pound of powdered sugar. A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces. A nutmeg.

Boil the peach-leaves or kernels in the milk, and set it away to cold, strain out the leaves or kernels, and stir in the eggs very and them gradually into the milk, when it is quite cold. it in cups, or in a large white dish. When cool, grate nutmeg over the top.

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RICE CUSTARDS. a of rice.

Half a pound ofraisins or currants. Eight yolks of eggs, or six whole eggs. Six ounces of powdered sugar. A quart of rich milk. A handful of peach-leaves, or he If an ounce of peach-kernels, broken in pieces. Half an ounce of cinnamon, broken in pieces. Boil the rice with the raisins or currants, which first be floured.

cups or a mould, and when the rice is quite soft, drain put it into them. Set it away to get cold. the the cinnamon, and peach-leaves, or kernels. As soon as it has come to a boil, take it off and strain it through a sieve. Then set it again on the it alternately, the egg and sugar, taking it off frequently, and stirring it lest it become a curd.

Take care not to it too long, or it will be lumpy, and lose its flavour. When done, set it away to Turn out the rice from the cups or mould, into a deep dish. Pour some of the boiled custard over it, and send up the remainder of the custard in a sauce-boat.

You may, choose, ornament the lumps of rice, (after the custard is poured round them) by making a stiff froth of white of egg (beaten it stands alone) and a few drops of essence of lemon, with a very' little powdered loaf-sugar. Heap the froth on the top of each lump of rice.

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COLD CUSTARDS. A quart ofnew milk, and half a pint of cream, mixed. A large glass of white wine. A nutmeg.

Mix together the milk, cream, and sugar. the wine the mixture into your custard-cups. Set them in a warm place near the they become a firm curd. Then set them on ice, or in a cold place. Grate nutmeg over them. CURDS AND WHEY. a piece of rennet about two inches it clean in to get all the off, and wipe it dry.

Put it in a tea-cup and pour on it just enough of lukewarm water to cover it.

Let it set all night or for several hours.

take out the rennet, and water in which it was soaked, into a quart of milk, which should be in a broad dish. Set the in a warm place, it becomes a firm curd. As soon as the curd is completely made, set it in a cool place, or on ice (if in summer) for two or hours before you want to use it.

Eat it with wine, sugar, and nutmeg. The whey, drained from the curd, is an excellent drink for invalids.

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A TRIFLE.

A quart of cream. A quarter of a pound of loaf-sugar, powdered. Half a pint of white wine ?

mixed Half a gill of brandy Eight maccaroons, or more if you choose. Four small spunge-cakes or Naples Biscuit. Two ounces of blanched sweet almonds, pounded in a mortar. One ounce of blanched bitter almonds or peach-kernels. The juice and grated peel of two lemons. A nutmeg, grated. A glass of noyau. A pint of rich boiled custard, made of the' yolks of eggs. the sweet and bitter almonds to a smooth paste, adding a little rose-water as you pound them. Grate the yellow peel of the lemons, and squeeze the juice into a saucer. Break the spunge-cake and maccaroons mix them with the almonds, and lay them in the bottom of a large glass bowl. a nutmeg over them, and the juice and peel of the lemons.

Add the wine and brandy, and let the remain untouched, till the cakes are dissolved in the liquor. Then stir it a little.

a pint of milk with a few peach-leaves. Strain set it again on the the yolks of six eggs, and stir them into the milk, alternately with four ounces of powdered white sugar.

While the custard is boiling, take it frequently off the fire, and stir to prevent its curdling.

done, set it away to cool.

Mix the cream and sugar with a glass of noyau, and beat it with a whisk or rods, it stands alone.

As the froth rises, take it off with a spoon, and lay it on a sieve (with a large dish under it) to drain.

The cream, that drains into the dish, must be poured back into the pan with the rest and beaten over

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again.

When the cream is finished, set it in a cool place.

When the boiled custard -is cold, pour it into the glass bowl upon the dissolved &c.

and the cream is ready, fill up the bowl with it, heaping it high in the middle. You may ornament it with nonpareils. If you choose, you can put in, between the custard and the frothed cream, a layer of fruit jelly, or small fruit preserved. WHIPT CREAM.

A quart of cream. The whites of four eggs. Half a pint of white wine. A quarter of a pound of powdered loaf-sugar. Ten drops of strongessence of lemon; or two lemons cut in thin slices, or the juice of a large lemon. Mix together, in a broad pan, all the ingredients, unless you use slices of lemon, and then they must be laid at intervals among the froth, as you heap it in the bowl.

With a whisk or rods, beat the cream to a strong froth.

Have beside your pan a sieve (bottom upwards) a large under it.

As the froth rises, take it lightly off with a spoon, and lay it on the sieve to the top of the sieve is full, transfer the froth to a large glass or china bowl.

Continue to do this till the bowl is full. The cream which has dropped through the sieve the be poured into the pan, and again.

all the cream is converted into froth, pile it up in the bowl, making it highest in the middle.

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choose, you may ornament it with red and green nonpareils. If you put in glasses, lay a little jelly in the bottom of each glass, and pile the cream on it.

Keep it in a cool place till you want to use it.

FLOATING ISLAND. Six whites of eggs. Six large table-spoonfuls of jelly. A pint of cream. jelly and white of egg into a pan, and beat it together with a whisk, it becomes a stiff froth, and stands alone. ready the cream, in a broad shallow dish. Just before you send it to table, pile up the froth in the centre of the cream. ICE CREAM.

A quart of rich cream. Half a pound of powdered loaf-sugar. The juice of two large lemons, or a pint of strawberries or raspberries.

cream a broad pan, and squeeze the juice it, or in gradually the strawberries or raspberries, first be mashed to a smooth paste. in the sugar by degrees, and when all is well mixed, strain it through a sieve. Put it into a tin that has a close cover, and set it

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in a tub.

Fill the tub with ice broken into very small pieces, and strew among the ice a large quantity of salt,taking care that none of the salt gets into the cream.

Scrape the cream down with a spoon as it freezes round the edges of the tin.

it is all frozen, dip the tin in lukewarm water; take out the cream, and fill } rour glasses; but not till a few before you want to use it, as it will very soon melt.

You may heighten the colour of the red fruit, by a little cochineal. wish to have it in moulds, put the cream into them as soon as it has frozen in the tin.

Set the moulds in a tub of ice and salt.

Just before you want to use the cream, take the moulds out of the tub, wipe or the salt, carefully from the outside, dip the moulds in lukewarm water, and turn out the cream.

CALVES-FEET JELLY. Four calves feet. Three quarts of water. A pint of white wine. Three lemons.

The whites of six eggs. Half an ounce of cinnamon. Half a ponnd of loaf-sugar, broken into lumps. Endeavour to procure calves feet, that have been nicely singed, but not skinned, as the skin being left on, makes the jelly much firmer. The day you want to use the jelly, boil the four calves feet in quarts of water, the meat drops from the bone. When sufficiently

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done, put it into a cullender or sieve, and let the liquid drain from the meat, into a broad pan or dish. Skim off the fat. Let the jelly stand till next day, and scrape off the sediment from the It be a firm jelly, if too much has not been used, and if it has boiled long enough.

Early next morning, into a tin kettle, or covered tin pan; set it on the fire, and melt > it a it off, and season it with the cinnamon slightly broken, a pint of madeira wine, three lemons cut in thin slices, and half a pound of loafsugar, broken up. If you wish it high-coloured, add two table-spoonfuls of French brandy.

Mix all well together. slightly, the of six eggs (saving the egg-shells) and stir the whites into the jelly. Break up the egg-shells into very small pieces, and throw them in also. the whole very well together. Set it on the fire, and boil it hard five minutes, but do not it, as prevent its clearing.

Have ready a flannel bag, the top wide, and the tapering to a point.

Tie the bag to the backs of two chairs, or to the legs of a table, and set a white dish or a mould under it.

the has boiled five minutes, pour it hot into the bag, and let it drip the Do not squeeze the bag, as that will make the jelly dull and cloudy. If it is not clear the first time it passes the bag, empty out all the ingredients, wash the bag, suspend it again, put another white dish under it, pour the jelly back into the bag, and let it drip through again. Repeat this six or eight times, or it is clear, putting a clean dish under it every

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time.

If it does not drip freely, move the bag into a warmer place. When the jelly has all dripped through the bag, and is clear, set it in a cool place to congeal. It will sometimes congeal immediately, and sometimes not for several hours, particularly if the weather is warm and damp. If the weather is very cold, you care not to let it freeze.

it is firm, which perhaps it will not be till evening, fill your glasses it, piling it up very high. If you make it in a mould, you must either set the mould under the bag while it is dripping, or it from the the mould while it is liquid. it is perfectly congealed, dip the mould for an instant in boiling water to loosen the jelly. Turn it out on a glass dish. This quantity of ingredients will make a quart of finished.

In cool weather, it may be made a day or two it is wanted.

You may increase the seasoning, is, the wine, and cinnamon,) according to your taste, but less the above proportion will not be sufficient to flavour the jelly. BLANCMANGE, Four calves feet. A pint and a half of thick cream. Half a pound of loaf-sugar, broken up. A glass of wine. Haifa glass of rose-water. A tea-spoonful of mace, beaten and sifted. Get four calves feet; if possible some that have been singed, and not skinned. Scrape, and clean them well, and boil them in three quarts of all the meat drops off the bone.

Drain the

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liquid a cullender or sieve, and skim it Let it stand next morning, to congeal. Then clean it well from the sediment, and put it into a tin or bell-metal kettle. Stir into it, the cream, sugar, and mace. it for five stirring it several times.

strain it through a linen cloth or napkin into a large bowl, and add the wine and rose-water. Set it in a place for three or four hours, stirring it very frequently with a spoon to prevent the cream separating from the jelly. The more it is stirred the better. it it is cool.

Wash your moulds, wipe them dry, and then wet them with cold water. When the blancmange becomes very thick, is, in three or four hours, if the weather is not too damp) put it moulds.

it has set in them it is quite firm, loosen it all round with a knife, and turn it out on glass or china plates. If you wish to make it an ounce of blanched bitter almonds, and two ounces of sweet.

Beat them in a mortar to a fine paste, pouring in occasionally a little rose-water. is ready to boil, add the almonds to it, gradually, stirring them in.

Or you may in, while it is cooling in the bowl. If it inclines to stick to the moulds, set them an instant in hot water.

It will then turn out easily. If you choose to make it without calves feet, you can substitute an ounce of the best and cleareit isinglass, (or, if in summer, an ounce and a quarter) boiled the ingredients.

If made with

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isinglass, you must use two ounces of sweet, and an ounce of bitter almonds, with the addition of the grated rind of a large lemon, and a large stick of cinnamon, broken up, a glass of wine and half a glass of rose-water. These ingredients must be all mixed together, with a quart of cream, and boiled hard for five minutes. The mixture must then be strained through a napkin, into a large bowl. Set it in a place, and it frequently till nearly It must then be put into the moulds. You may substitute for the almonds, half a gil! of noyau, in which case, omit the wine.

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GENERAL, DIRECTIONS.

In making cakes, it is particularly necessary that the eggs should be well beaten. They are not sufficiently light, till the surface looks smooth and level, and till they get so thick as to be of the consistence of boiled custard. of egg should always be beaten it becomes a heap of stiff froth, without any liquid at the bottom; and it hangs from the rods or fork without dropping. Eggs become soonest when new-laid, and when beaten near the fire, or in warm dry weather. and should be stirred till it looks like thick cream, and it stands up in the pan. It should be kept cool. If too warm, it will make the cakes heavy.

be baked in tin or earthen pans, with straight sides, that are as nearly perpendicular as possible. They cut into handsomer slices, and if they are to be iced, it will be found very inconvenient to put on the icing, if the cake slopes in much towards the bottom. you ice a cake, dredge it all over with

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CARES.

flour, and then wipe the flour off. This will enable you to spread on the icing more evenly. you cut an ice cake, cut the icing by itself with a small sharp penknife. The large knife you divide the cake, will crack and break the icing. Large Gingerbread, as it burns very easily, may be baked in an earthen pan. So also may Black Cake or Pound Cake. Earthen pans or moulds, with a hollow tube in the middle, are best for cakes. If large cakes are baked in tin pans, the bottom and sides should be covered w rith sheets of paper, is put in.

The paper must be well buttered.

Spunge cakes, and Almond cakes should oe baked in pans that are as thin as possible. If the cakes should get burnt, scrape them with a knife or grater, as soon as they are Always be careful to your pans the cakes stick, cannot be got out without breaking. For queen-cakes, he. the small tins of a round or oval shape are most convenient. Fill them but little more than half. After the is completed, set it in a cool place till all the cakes are baked. In rolling out cakes made of dough, use as flour as possible. When you lay them in the pans, do not place them too close together, lest they run into each other. When you are cutting them out, dip the cutter frequently in flour, to prevent its sticking.

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QUEEN CAKE.

One pound of powdered white sugar. One pound of fresh butter—washed. Fourteen ounces of sifted flour. Ten eg^s.

One wine-glass of wine and brandy, mixed. Half a glass of rose-water, or twelve drops of essence of lemon. One tea-spoonfnl of mace and cinnamon, mixed. One nutmeg, beaten or gratech the spice to a fine powder, in a marble mortar, and sift Put the sugar into a deep earthen pan, and cut the butter it.

Beat the eggs in a broad shallow pan, till they are perfectly smooth and thick. Stir into the butter and sugar a little of the beaten egg, and then a little flour, and so on alternately, a little egg and a little flour, till the whole is in; continuing all the time to beat the eggs, and ring the mixture very hard.

Add by degrees, the spice, and then the liquor, a little at a time. Finally, put in the rose-water, or essence of lemon. the whole very hard at the last.

Take about two dozen tins, or more, have room for them in the oven. Rub them very well with fresh butter. a spoon, put some of the in each tin, but do not fill them to the top, as the cakes rise high in baking.

them in a quick oven, about a quarter of an hour.

When they are done, they will shrink a little from the sides of the tins. Before you fill the tins again, scrape them well with a knife, and wash or wipe them clean. If the cakes are scorched by too hot a fire, do

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not scrape off the burnt parts, grown cold. Make an icing the of it stands alone, and twenty-four teaspoonfuls of the best powdered, and beaten gradually into the white of egg. Flavour it with a tea-spoonful of rose-water or eight drops of essence of lemon, stirred in at the last. it evenly a broad knife, the top of queen-cake, ornamenting (while the icing is wet) with red and green nonpareils, or fine sugar-sand, dropped on, carefully, the thumb and finger. the are iced, set them in a warm place to dry; but not too near the fire, as that cause the icing to crack.

POUND CAKE. One pound of flour, sifted. One pound of white sugar, powdered and sifted.

One pound of fresh butter. Ten eggs.

Half a glass of wine ^ Half a glass of brandy > mixed.

Hylf a glass of rose-water j Twelve drops of essence of lemon. A table-spoonful of mixed mace and cinnamon. A nutmeg, powdered. the spice and sift it.

There should be twice as much cinnamon as mace.

Mix the cinnamon, mace, and nutmeg together. Sift the flour into a broad pan, or wooden bowl. Sift the powdered sugar into a large deep pan, and cut the butter into it, in small pieces. If the weather is very cold, and the butter hard, set the pan near the fire for a few minutes; but if the butter is

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too warm, the cake will be heavy. and sugar together, a wooden stick, till they are very light, and white, and look like cream. in a broad shallow pan with a wooden egg-beater or whisk. They must be beaten till they are thick and smooth, and of the consistence of boiled custard. the and rose-water, gradually, into the and sugar, stirring all the time.

Add, by degrees, the essence of lemon and spice. Stir the egg and flour alternately into the butter and sugar, a handful of flour, and about two spoonfuls of the egg (which you must continue to beat all the time,) and when all is in, stir the whole mixture very hard, for near ten minutes. Butter a large tin pan, or a cake-mould, with an open tube rising from the middle. Put the mixture it as evenly as possible.

it in a moderate oven, for two, three, or four hours, in proportion to its thickness, and to the heat of the When you think it is nearly done, thrust a twig or wooden skewer into it, down to the bottom. If the stick comes out clean and dry, the cake is almost baked.

quite done, it will shrink from the sides of the pan, and cease making a noise. withdraw the coals (if baked in a dutch oven) take off the lid, and let the cake remain in the oven to cool gradually. You may ice it, either warm or cold.

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5Q.T/j#d, i fliiu ifrii Nil BLACK CAKE, OR PLUM CAKE. One pound of flour, sifted. One pound of fresh butter. One pound of powdered white sugar. Twelve eggs.

Two pounds of the best raisins. Two pounds of currants. Two table-spoonfuls of mixed spice, mace and cinnamon. Two nutmegs, powdered. A large glass of wine ^ Half a glass of rose-water j A pound of citron. Pick the currants very clean, and wash draining them through a cullender.

Wipe them in a towel.

out on a large dish, and set them near the fire or in the hot sun to dry, placing the dish in a slanting position. Having stoned the raisins, cut them in half, and when all are done, sprinkle them sifted to prevent their sinking to the bottom of the cake. When the are dry, sprinkle them also with Pound the spice, allowing twice as much cinnamon as mace.

Sift it, and mix the mace, nutmeg, and cinnamon together. Mix also the and rose-water, in a tumbler or cup. Cut the citron in slips.

Sift the a broad dish.

Sift the sugar into a deep earthen pan, aud cut the it.

Warm it near the fire, if the weather is too cold for it to mix easily.

Stir the butter and sugar to a cream.

the as light as possible. Stir them the butter and sugar alternately with the flour. Stir very Add, the and the raisins and alternately the taking care that they are well A large

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with any thing more appropriate than wITn account of a remarkable scene which took placd in Mr. Beccher's church a Sunday or two pinceJ We chanced to be an eye-witness of the occur-l rence, (says the Editor of Life Illustrated, frou paper we copy the account,) but, in-| stead of giving our own impressions, we thini it best to copy the literal narrative of thd Herald's reporter, a paper that can not be sus-l pected of giving an unduly favorable coloring to any act of Henry Ward Beecher's. 14 The morning sermon over," says the Ileri aid, "a curious scene occurred.

Mr. Beechef stated that he was about to do something wlrichl perhaps, would be misunderstood, and suhjecl him to considerable criticism and animadv sion.

He read the following from the 12tl chapter of Matthew, to show that he had precedent in the conduct of Christ for what hi was about to do:

9. And when he was departed thence, he went into thei| synagogue.

10. And behold, there was a man had his han| withered.

And they asked him, saying Is it lawful to he; on the Sabbath day ?

that they might accuse him. 11. And he said unto What man shall there among you that shall have one sheep, and if it fall into a \ on the Sabbath day, will he not lay hold on it ami lift it out| 12. How much then is a man better a sheep:

Wherefore it is lawful to do well on the Sabbath day. 13. Then saith he to the man, Stretch forth thy hand.-

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Eds. Rural:—The following recipes I have i found to be first rate:

Mountain Cake.

One cup sugar, 2 eggs, 4 a cup of butter, 4 a cup of milk or water, 2 of Teaspoonful cream tartar, teaspoon of soda, nutmeg.

Jumbles.

One lb. of butter, 1 of sugar, 2 of" flour, 3 eggs, 4 cup of sour milk, 1 teaspoon I of soda, roll in white coffee sugar. a large batch—if a small quantity be I wanted, take proportionately less of material. Ginger Snaps.

One cup of butter, 1 of su! gar, 1 of molasses, 4 cup of ginger, teaspoon. soda, mix stiff. A Small Sponge Cake. One cup of sugar,; 4 cup of milk, 1 egg, 2 teaspoons cream tartar, ! 1 of soda, butter size of an egg. Whigs.

Mix a lb. of sugar 6 oz.

1 butter, 2 eggs, teaspoon cinnamon. Stir in 2 • lbs.

a teacup of yeast, milk enough to make a stiff batter, when light bake in cups. Rochester, N. Y.

Louise.

Poor Man's Cake.

One cup sugar, half cup ! butter,one do. sour cream,one egg, flour enough ! to make a good batter, half teaspoonful saleI ratus.

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floured.

the whole as hard as possible, for ten minutes after all the ingredients are in. the bottom and sides of a tin or earthen pan, with sheets of white paper well buttered, and put it some of spread on it some of the citron, which must not be cut too Next put a layer of and then a layer of citron, and so on it is all in, having a layer of the mixture at the top. is always best baked in a baker's oven, and will require four or five hours in proportion to its thickness.

Ice it, next day. SPURGE CAKE. Twelve e*rgs. Ten ounces of sifted flour, dried nea r the fire. A pound of loaf-sugar, powdered and sifted. Twelve drops of essence of lemon. A grated nutmeg. A tea-spoonful of powdered cinnamon and mace, mixed. Beat the eggs as as possible.

for spunge or almond-cakes require more beating than for any purpose.

the sugar, by degrees, into the Beat very hard, and continue to beat some time after the sugar is all in.

No sort of sugar but loaf, will make light spungeStir in, gradually, the spice and essence of Then, by degrees put in the flour, a little at a time, stirring round the mixture very slowly If the is stirred in too hard, the cake will be tough.

It must be done lightly and gently, so that the top of the mixture will be covered with bubbles. As soon as the flour is all in, begin to bake it, as setting will injure it.

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rj2 Put it in tins, well buttered, or in one tin pan.

The thinner the pans, the better for spunge-cake. Fill the tins about half full.

loaf-sugar over the top of each, before you set them in the oven. Spunge-cake requires a very quick oven, particularly at the It should be baked as fast as possible, or it will be tough and heavy, however light it may have been before it went into the oven. It is of all the most liable to be spoiled in baking.

taken out of the tins, the cakes should be spread on a sieve to If baked in one large it should be iced. A large cake of twelve eggs, should be baked at least an hour in a quick oven. For small ten minutes is generally sufficient.

If they get very; much out of shape in baking, it is a sign that the oven is too slow. Some think that spunge-cakes and almond cakes are lighter, when the yolks and whites of the eggs are beaten in separate pans, and mixed gently together before the sugar is beaten into them. If done separately from the yolks, the should be beaten till they stand alone.

ALMOND CAKE. Two ounces of blanched bitter almonds, pounded very fine. Seven ounces of flour, sifted and dried. Ten eggs.

One pound of loaf-sugar, powdered and sifted. Two table-spoonfuls of rose-water. two ounces of shelled bitter almonds, or pe ach-kernels. Scald them in hot water, and as

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you peel them, throw them into a bowl of cold water.

Then wipe them dry, and pound them one by one in a mortar, are fine and smooth.

Break ten eggs, putting the yolks in one pan and the whites in another.

them separately as as possible, the whites first, and the yolks.

Add the gradually, to the yolks, beating it in Then, by degrees, beat in the almonds, and then add the rose-water. Stir half the whites of eggs, into the yolks and Divide the flour into two equal parts, and stir in one half, slowly and lightly, it bubbles on the top.

Then the other half of the white of egg, and then the remainder of the flour, very lightly. a tin pan, or one made of paste-board, which will be better. Put in the mixture, and set immediately in a quick oven, which must be rather hotter at the bottom than at the top. it according to the thickness. If you allow the oven to get slack, the cake will be spoiled. an icing the whites of three eggs, twenty-four tea-spoonfuls of loaf-sugar, and eight drops of essence of lemon. When the cake is cool, mark small squares Cover it with icing, and ornament it while wet, with nonpareils dropped on in borders, round each square of the When the icing is dry, cut the cake in squares, cutting through the icing very carefully with a penknife.

Or you may cut squares first, and then ice and ornament each square separately.

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FREXCII ALMOND CAKE. Six ounces of shelled sweet almonds. Three ounces of shelled bitter almonds, or peach kernels. Three ounces of sifted flour, dried near the lire. Fourteen eggs. One pound ofpowdered loaf-sugar. Twelve drops of essence of lemon. Blanch the by scalding them in hot in a bowl of cold water, and wipe dry, when you take them put. them, one at a time, in a mortar, are perfectly smooth. Mix the sweet and bitter almonds Prepare if possible, the day before the cake is made.

Put the whites and yolks of the eggs, into separate pans.

the till they stand alone, and then the yolks till they are very thick. Put the sugar, gradually, to the yolks, beating it in very hard. Add, by degrees, the almonds, still beating very hard. put in the essence of Next, in, the whites of the continuing to for some time after they are all in.

Lastly, in the flour, as slowly and lightly, as possible. a large tin mould or pan. Put the cake in, and it in a very quick oven, an hour or more, according to its thickness. The oven on no account be hotter at the top, than at the bottom. When done, set it on a sieve to cool. Ice it, and ornament it with nonpareils. These almond cakes are generally baked in a turban-shaped mould, and the nonpareils put on, in spots or sprigs.

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A pound of almonds in the shells (if the shells are soft and thin,) will generally yield half a pound when shelled.

thick-shelled seldom yield much more than a quarter of a pound, and should therefore never be bought for cakes or puddings.

Bitter almonds and peach-kernels can always be purchased with the shells off. Families should always save their peach-kernels, as they can be used in cakes, puddings and custards. MACCAROONS.

Haifa pound of shelled sweet almonds. A quarter of a pound of shelled bitter almonds. The whites of three eggs. Twenty-four large tea-spoonfuls of powdered loaf-sugar. A tea-spoonful of rose-water. A large tea-spoonful of mixed spice, nutmeg, mace and cinnamon. Blanch and pound your almonds, beat them very smooth, and mix the and bitter together; do them, if you can, the day before you make the rnaccaroons.

and sift the w hites of three eggs till they stand alone; add tu ihem, the powdered a spoonful at a time, it in very hard, and put in, by degrees, the rose-water and in, gradually, the almonds. The mixture must be like a soft dough; if too thick, it will be heavy; if too thin, it will run out of shape. find your almonds not sufficient, prepare a few more, and in.

it is all mixed and stirred, put some flour in the palm of your hand, and taking

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up a lump of the it on your hand with the flour into a ball; have ready an iron or tin pan, buttered, and lay the maccaroons in it, as you make up.

Place them about two inches apart, in case of their spreading.

Bake them about eight or ten minutes in a moderate oven; they should be of a pale brownish colour.

If too much baked, lose their flavour; if too be heavy.

should rise high in the middle, and crack on the surface.

You may, choose, put a larger proportion of spice. APEES.

A pound of flour, sifted. Haifa pound of butter. A glass of wine, and a tablespoonful of rose-water, mixed. Haifa pound of powdered white sugar. A nutmeg, grated. A tea-spoonful of beaten cinnamon and mace. Three table-spoonfuls of carraway seeds. Sift the flour into a broad pan, and cut up the in it.

Add the carraways, sugar, and and pour in the by degrees, mixing If the liquor is not sufficient to wet it thoroughly, add enough of cold water to make it a stiff dough. on board, take out the dough, and it very well with your hands.

Put it and knead each separately, then put them all and knead the whole in one lump. it out in a sheet about a quarter of an inch thick.

Cut it out in round cakes, with the edge of a tumbler, or a tin of that size. Butter an iron pan, and lay the cakes

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in it, not too close together. a few in a moderate oven, are slightly coloured, but not brown. If too much baked, they will entirely lose their flavour.

Do not roll them out too thin. JUMBLES.

Half a pound of flour, sifted. Half a pound of butter. Half a pound of powdered loaf-sugar. A nutmeg grated.

A tea-spoonful of mixed mace and cinnamon. Stir the sugar and butter to a cream. the eggs very light.

Throw them, all at once, into the pan of flour.

Put in, at once, the butter and sugar, and then add the spice and rose-water. have no rose-water, substitute six or seven drops of strong essence of lemon, or more, if the essence is weak.

Stir the whole very hard, with a knife. Spread some flour on your paste-board, and flour your hands well.

Take up with your knife, a portion of the dough, and lay it on the board.

it lightly with your hands, into long thin rolls, which must be cut into equal lengths, curled up into rings, and laid gently an iron or tin pan, buttered, not too close to each other, as they spread in baking.

Bake them in a quick oven about five minutes, and grate loaf-sugar over them when cool.

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KISSES.

One pound of the best loaf sugar; powdered and sifted. The whites of four eggs. Twelve drops of essence of lemon. A tea-cup of currant jelly. Beat the whites of four eggs till they stand alone. Then beat in, gradually, the a tea-spoonful at a time.

Add the escence of and the whole very hard. Lay a wet sheet of paper on the bottom of a tin pan.

Drop on it, at equal distances, a tea-spoonful of stiff currant a large spoon, pile some of the of egg and sugar, on each lump of jelly, so as to cover it entirely.

Drop on the mixture as evenly as possible, so as to make the kisses of a smooth shape.

Set them in a cool oven, and as soon as they are coloured, they are done. Then take them out, and place them two bottoms together. Lay them lightly on a sieve, and dry them in a cool oven, till the two bottoms stick fast so as to form one ball or oval.

SPANISH BUNS.

Three quarters of a pound of flour, sifted. Half a pound of powdered while sugar. Two wine-glasses and a half of rich milk. Five ounces of fresh butter. A wine-glass and a half of the best yeast. A grated nutmeg.

A large tea-spoonful of powdered mace and cinnamon. Sift half a pound of flour into a broad pan, and sift a quarter of a separately, a deep

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plate, and set it aside.

Put the milk into a soupplate, cut up the butter, and set it on the stove or near the fire to warm, but do not let it get too hot. the butter is very soft, it all through the milk with a knife, and set it away to the eggs very and mix the milk and with them, all at once; all into the pan of flour.

Put in the spice, and the rose-water, or if you prefer it, eight drops of essence of lemon; Add the yeast, of which an increased quantity will be necessary, if it is not strong and fresh.

the whole hard, with a knife. Add the sugar gradually. If the sugar is not stirred in slowly, a little at a time, the buns will be heavy. by degrees, sprinkle in the remaining quarter of a pound of flour. all; butter a square iron pan, and put in the mixture. it with a cloth, and set it near the fire to rise.

It will probably not be light in less than five hours. it is risen very high, and is covered with bubbles, it in a moderate oven, about a quarter of an hour or more, in proportion to its thickness. it is cut it in squares, and quantity make twelve or fifteen buns. They are best the day they are baked. You may, if you choose, bake them separately, in tins, adding to the batter half a pound of currants or chopped raisins, well floured, and stirred in at the last.

In making buns, before you put it in, having first poured ofY the beer or thin part from the top. If your yeast is not good, do not at-

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tempt to make buns it, as never be Buns may be made ina plainer way, with the following ingredients, mixed in the above manner. Half a pound of flour, sifted into a pan. A quarter of a pound of flour, sifted inaplate; and set aside to sprinkle in at the last. Three eggs, well beaten. A quarter of a pound of powdered sugar. Three wine-glasses of milk. A wine-glass and a half of the best yeast. A large tea-spoonful of powdered cinnamon. A quarter of a pound of butter, cut up, and warmed in the milk. RUSK.

A quarier of a pound of powdered sugar. A quarter of a pound of fresh butter. One pound of flour sifted. One egg.

Three wine-glasses of milk. A wine-glass and a half of the best yeast. A tea-spoonful of powdered cinnamon. Sift your flour into a pan. Cut up the butter in the milk, and warm them a little, so as to soften the butter, but not to melt it entirely.

Beat your egg; pour the milk and your pan of then the egg, then the rose-water and and lastly the yeast.

all well together with a knife. Spread some flour on your paste-board:

lay the dough on it, and knead Then divide to small pieces of an equal size, and piece into a little thick round cake. Butter an iron pan, lay the cakes in it, and set in a warm place to rise.

Prick the tops with a fork.

they are quite light, bake them in a moderate oven.

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INDIAN POUND CAKE.

Eight eggs.

The weight of eight eggs in powdered sugar. The weight of six eggs in Indian meal, sifted. Haifa pound of butter. One nutmeg, grated,—or a tea-spoonful of cinnamon. Stir the butter and sugar to a cream. the eggs very light.

Stir the meal and eggs, alternately, into the butter and sugar. Grate in- the nutmeg. all well.

Butter a tin pan, put in the mixture, and bake it in a moderate oven. CUP CAKE.

Five eggs.

Two large tea-cups full of molasses. The same of brown sugar, rolled fine.

The same of fresh butter. One cup of rich milk. Five cups of flour, sifted. Half a cup of powdered allspice and cloves. Half a cup of ginger. Cut up the butter in the milk, and warm slightly.

Warm also the molasses, and it into the milk and butter:

in, the sugar, and set it away to get cool. Beat the eggs very and stir them into the mixture alternately with the flour. Add the ginger and other spice, and stir the whole very hard. Butter small tins, nearly fill them with the mixture, and bake the cakes in a moderate oven.

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C,2 IiOAP CAKE.

Two pounds of sifted flour; setting aside half a pound to sprinkle in at the last.

One pound of fresh butter. One pound of powdered sugar. One pound of raisins, stoned, and cut in half. One pound of currants, washed and dried. Half a pint of milk. A glass of wine.

A glass of brandy.

A table-spoonful of mixed spice, mace, nutmeg and cinnamon. Half a pint of the best brewer's yeast } or more, if the yeast is not very strong.

Cut up the butter in the milk, and warm it till the butter is quite soft; it together, and set it away to cool.

It not be made too warm.

After you have beaten the eggs, mix them with the butter and milk, and stir the whole the pan of Add the and and stir in the sugar gradually.

Having poured off the thin part •from the top, stir the yeast, and pour it into the mixture.

Then sprinkle in the remainder of the flour. Have ready the fruit, which must be well floured, it gradually into the a tin pan, and put the cake into it.

it, and set it in a warm place for five or six hours to rise.

When quite light, bake it in a moderate oven.

Three pounds of flour, sifted. One pound of butter. A pound and a half of powdered sugar. Half a pint of milk. Two table-spoonfuls of brandy. A small tea-spoonful of pearl-ash dissolved in water. Four table-spoonfuls of can-away seeds. Cut the butter into the flour. Add the sugar and carravvay seeds.

Pour in the brandy, and then the BISCUITS.

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Lastly, put in the pearl-ash.

all a knife, and mix it thoroughly, it becomes a lump of dough. Flour your paste-board, and lay the dough on it.

it very well.

Divide it eight or ten pieces, and knead piece separately.

all together, and knead them very well in one lumpCut the dough in half, and it out into sheets, about half an inch thick. Beat the sheets of dough very hard, on both sides, with the rolling-pin.

Cut them out into round cakes with the edge of a tumbler.

Butter iron pans, and lay the cakes in them.

Bake them of a pale brown.

If done too much they will lose their taste. These cakes kept in a stone jar, closely covered from the air, will continue perfectly good for several months.

BISCUITS.

Two pounds of flour, sifted.

Half a pouud of butter. Two eggs.

Six wine-glasses of milk. Two wine-glasses of the best brewer's yeast, or three of good homemade yeast.

Cut the butter into the milk, and warm it slightly on the top of the stove, or near the Sift the flonr into a pan, and pour the milk and butter into it. eggs, and pour them in also. Lastly, the Mix all well together with a knife.

Flour your paste-board, put the lump of dough on it, and knead it very hard.

Then cut the dough

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in small pieces, and knead them balls.

Stick the tops of them with a fork.

Lay them in buttered pans and set them to rise. They will probably be in an hour.

they are put them in a moderate oven and bake them.

They are best when quite fresh. BISCUITS.

Half a pound of butter. Two pounds of flour, sifted. Half a pint of milk, or cold water. A salt-spoonful of salt. Cut up the butter in the flour, and put the to it.

Wet it to a stiff dough with the milk or water.

Mix it well with a knife. Throw some flour on the paste-board, take the dough out of the pan, and knead it very well.

it out into a large thick sheet, and beat it very hard on both sides with the rolling-pin. it a long time.

Cut it out with a tin, or cup, thick cakes.

Beat each cake on both sides, the rolling-pin.

Prick a fork.

Put in buttered pans, and bake them of a light brown in a slow oven.

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CARES.

GINGERBREAD NUTS.

Two pounds of flour, sifted.

One pound of fresh butter. Half a pound of brown sugar. One quart of sugar-house molasses. Two ounces of ginger, or more, if it is not very strong. Twelve dozen grains of allspice,) Cut up the butter in the flour. the sugar on your paste-board, and crush it very fine with the rolling-pin.

Put it to the flour and butter, and then add the ginger and Wet the whole with the molasses, and all Throw some flour on your paste-board, take the dough (a large handful at a time) and it in separate cakes.

Then put all together, and knead it very hard for a long time, in one large lump. Cut the lump in half, roll it out in two even sheets, about half an inch thick, and cut it out in little cakes, with a very small tin, about the size of a cent.

Lay them in buttered pans, and bake them in a moderate oven, taking care they do not scorch, as gingerbread is more liable to burn any You may, if you choose, shape the gingerbread nuts, by putting flour in hand, taking a very small piece of the dough, and rolling it into a little round ball.

Six dozen cloves, Half an ounce of cinnamon,

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COMMON GINGERBREAD. A pint of molasses. Half a pound of brown sugar. One pound of fresh butter. Two pounds and a half of flour sifted. A pint of milk.

A small tea-spoonful of pearl-ash. A tea-cup full of ginger. Cut the butter into the Crush the sugar with a rolling-pin, and throw it the flour and Add the ginger.

Having dissolved the pearl-ash in the the milk and molasses alternately into the other ingredients.

it very hard for a long time, it is quite light.

Put some flour on paste-board, out small portions of the dough, and make it with your hand into long rolls. Then curl up the rolls round cakes, or twist two rolls together, or lay them in straight lengths or sticks side by side, and touching each other.

Put them carefully in buttered pans, and bake them in a moderate oven, not hot enough to burn them.

If they should get scorched, scrape off with a knife, or grater, all the burnt parts, before you put the cakes away. You can, if you choose, cut out the dough with tins, in the shape of hearts, circles, ovals, &c.

or you may bake it all in one, and cut it in squares when cold.

If the mixture appears to be too thin, add, gradually, a little more sifted flour.

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LAFAYETTE GINGERBREAD. Five eggs.

Haifa pound of brown sugar. Half a pound of fresh butter. A pint of sugar-house molasses. A pound and a half of flour. Four table-spoonfuls of ginger. Two large sticks of cinnamon, ^ Three dozen grains of allspice, > powdered and sifted. Three dozen of cloves, j The juice and grated peel of two large lemons. Stir the butter and sugar to a cream. the eggs very well.

Pour the molasses, at once, the butter and sugar. Add the ginger and spice, and all well together. Put in the egg and alternately, stirring all the time.

Stir the whole very hard, and put in the at the last.

When the whole is mixed, it till very light. Butter an earthen pan, or a thick tin or iron one, and put the gingerbread in it.

it in a moderate oven, an hour or more, according to its thickness.

Take care that it does not burn. Or you may bake it in small cakes, on tins.

Its lightness will be much improved by a small tea-spoonful of pearl-ash dissolved in a table-spoonful of milk, and stirred lightly in at the last.

Too much pearl-ash will give it an unpleasant taste. If you use pearl-ash, you omit the lemon, as its taste will be entirely destroyed by the pearlash.

You may substitute for the lemon, some raisins and w T ell floured, to prevent their sinking.

is the finest of all gingerbread, but not be kept long, as in a few days it becomes very hard and stale.

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A DOVER CAKE.

Half a pint of milk. A small tea-spoonful of pearl-ash. One pound of sifted flour. One pound of powdered white sugar. Half a pound of butter. Six eggs.

One glass of brandy. Half a glass of rose-water. One grated nutmeg. A tea-spoonful of powdered cinnamon. Dissolve the pearl-ash in the Stir the sugar and butter to a cream, and add to it, gradually, the spice and liquor. the and stir them into the butter and sugar, alternately, with the flour.

Add, gradually, the milk, and ihe whole very hard. Butter a large tin pan, and put in the mixture. it two hours or more in a moderate oven. If not thick, an hour or an hour and a half will be sufficient.

Wrap it in a thick cloth, and keep it the air, and it will continue moist and fresh for two weeks.

The pearl-ash give it a dark colour. It will be much improved by a pound of raisins, stoned and cut in half, and a pound of currants, well washed and dried. Flour the fruit well, and stir at the last.

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CRULLERS.

Half a pound of butter. Three quarters of a pound of powdered white sugar. Six eggs, or seven, if they are small. Two pounds of flour, sifted. A grated nutmeg. A tea-spoonful of powdered cinnamon. Cut the butter into the flour, add the sugar and spice, and tnix them well together. eggs, and pour them the pan of flour fcc.

Add the rose-water, and mix the whole into a dough.

If the eggs and rose-water are not found sufficient to wet it, add a very little cold water.

Mix the dough very well with a knife. Spread some flour on your paste-board, take the dough out of the pan, and knead it very well.

Cut it into small and separately.

Put all the pieces together, and knead the whole in one lump.

it out into a large sheet, about half an inch thick.

Take a jagging-iron, or, if you have not one, a sharp knife; run it along the sheet, and cut the dough long narrow slips.

Twist them up in various Torms.

ready an iron pan with melted lard. Lay the crullers lightly in fry them of a light brown, turning them with a knife and fork, so as not to break them, and taking care both sides are equally done.

When sufficiently fried, spread them on a large dish to cool, and grate loaf-sugar over them. Crullers may be made in a plainer way, with the best brown sugar (rolled and without spice or rose-water.

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They can be fried, or rather boiled, in a deep iron pot.

They should be done in a large quantity of lard, and taken out with a skimmer that has holes in it, and held on the skimmer the lard drains from them.

If for family use, they can be made an inch thick.

DOUGH NUTS.

Three pounds of sifted flour. A pound of powdered sugar. Three quarters of a pound of butter. Half a large tea-cup full of best brewer's yeast. A pint and a half of milk. A tea-spoonful of powdered cinnamon. A grated nutmeg.

Cut up the butter in the flour. Add the spice, and rose-water. the and pour them into the Add the (half a tea-cup, or two wine-glasses full,) and stir in the milk by degrees, so as to make it a soft dough.

it, and set it to rise.

When quite light, cut it in diamonds with a jagging-iron, or a sharp knife, and fry them in lard.

Grate loaf sugar over them when done. WAFFLES.

Six eggs.

A pint of milk.

A quarter of a pound of butter. A pound and a half of flour, sifted. A tea-spoonful of powdered cinnamon. Warm the milk slightly. Cut up the butter in it, and it a the eggs well, and

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them into the butter and Sprinkle in the flour, gradually. Stir in the sugar, by degrees, and add the spice. Stir in, gradually, the remainder of the flour, so that it becomes a thick batter. Heat your waffle-iron; then grease and pour in some of the batter. Shut the iron tight, and bake the waffle on both sides, by turning the iron.

As the w raffles are baked, spread them out separately on a clean napkin.

When enough are done for a plate-full, lay them on a plate in two piles, buttering them, and sprinkling cinnamon.

SOFT MUFFINS.

Five eggs.

A quart of milk. Two ounces of butter. A large tea-spoonful of salt. Two large table spoonfuls of brewer's yeast, or four of home-made Enough of sifted flour to make a stiff batter. Warm the milk and butter together, and add to them the Beat the eggs very and into the milk and butter. in the and lastly, sufficient to make a thick batter.

Cover the mixture, and set it to rise, in a warm place, about three hours. it is quite light, grease your baking-iron, and your muffin rings. Set the rings on the iron, and pour the batter into them. Bake them a light brown.

When you split them to put on the butter, do not cut them with a knife, but pull open with your hands.

Cutting while hot make them heavy.

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INDIAN BATTER CAKES. A quart of sifted indian meal, ) j A handful of wheat flour, sifted, 5 mixea Three egs, well beaten. Two table-spoonfuls of fresh brewer's yeast, or four of home-made A large tea-spoonful of salt. A quart of milk.

Make the milk quite warm, and then put into it the yeast and stirring the eggs, and stir them into the mixture. Then, gradually, stir in the flour and indian meal. Cover the batter, and set it to rise four or five hours.

Or if the weather is and you want the cakes for breakfast, you may mix the batter late the night before.

Should you find it sour in the morning, dissolve a small tea-spoonful of pearl-ash in as much water as will cover it, and stir it into the batter, letting it sit afterwards at least half an hour. This will take off the acid.

Grease your baking-iron, and pour on it a ladlefull of the batter. When brown on one side, turn the cake on the FLANNEL CAKES OR CRUMPETS. Two pounds of flour; sifted. Three table spoonfuls of the best brewer's or four and a half of home-made yeast. A pint of milk.

Mix a tea-spoonful of salt with the flour, and set the pan before the Then warm the

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and it into the flour, so as to make a stiff batter. Beat the eggs very light, and the Add the eggs and yeast to the batter, and beat all well together. If it is too stiff, add a little more warm milk.

Cover the pan closely, and set it to rise near the it, when quite light. Have your baking-iron hot. Grease it, and pour on a ladle-full of batter. Let it bake slowly, and when done on one side, turn it on the the cut them across, and send them to table hot. ROLLS.

Three pints of flour, sifted. Two tea-spoonfuls of salt. Four table-spoonfuls of the best brewer's yeast, or six of home-made A pint of luke-warm water. Half a pint more of warm and a little more flour to rmr in before the kneading. Mix the the flour, and make a deep hole in the middle. the warm water into the yeast, and pour it into the hole in the flour. it with a spoon just enough to make a thin batter, and sprinkle some flour over the top. the pan, and set it in a warm place for several hours. it is light, add half a pint more of lukewarm water; and make it, with a little more flour, into a dough.

it very well for ten

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Then divide it into small pieces, and separately.

Make them into round cakes or rolls.

Cover them, and set them to rise about an hour and a half.

Bake them, and when done, let them remain uft the oven, without the lid, for about ten minutes.

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GENERAL DIRECTIONS.

In preparing sugar for let it be entirely dissolved, before you put it on the fire. If you dissolve it in water, allow about half a pint of water to a pound of sugar. If you boil the sugar before you add the to it, it will be improved in clearness, by passing it through a flannel bag. Skim off the brown scum, all the time it is boiling.

If sweetmeats are boiled too long, they lose their avour, and become of a dark colour. If boiled too short a time, they will not keep well. You may ascertain when jelly is done, by dropping a small spoonful into a glass of water. If it spreads and mixes with the water, it requires more boiling.

If it sinks in a lump to the bottom, it is sufficiently done. Raspberry jelly requires more boiling any sort.

Black currant jelly less.

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APPLE JEL.LY.

Take the best pippin, or bell-flower apples. No others will make good jelly. Pare, core, and quarter them.

Lay them on a brass or bell-metal kettle, and put to them as much only, as cover them, and as much lemon-peel as you choose. till they are soft, but not till they break.

oft' the water through a cullender, and mash the apples with the back of a spoon.

Put into a jelly bag, set a deep dish or pan under it, and squeeze out the juice. To every pint of juice, allow a pound of loafbroken up, and the juice of two lemons. Put the apple-juice, the sugar, and the lemon-juice, into the preserving kettle. it a quarter of an hour, skimming it immediately from the kettle, and pour it warm into your glasses, but not so hot as to break each glass with white paper dipped in brandy, and tie it down tight with another paper.

Keep them in a cool place. Quince Jelly is made in the same manner, but do not pare them.

Quarter them only. RED CURRANT JELXY. Wash your currants, drain them, and pick them from the stalks. Mash them the back of a spoon.

Put them in a jelly-bag, and squeeze it all the juice is pressed out.

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To every pint of juice, allow a pound of the best Put the juice and the sugar into kettle, and boil it fiteen minutes, skimming it all the while.

it warm into your glasses, set it for m several hours in the sun, and when cold, tie it up with brandy paper. Jellies should never be allowed to get cold in the kettle.

If boiled too long, they will lose their flavour, and become of a dark colour.

Strawberry, raspberry, blackberry, and grape jelly may be made in the same manner, and the same proportion of loaf-sugar. Red currant jelly may also be made in a very simple manner, by putting the currants whole the kettle, with the sugar; allowing a pound of sugar to a pound of fifteen minutes, skimming them into a sieve, with a pan under it.

Let them drain through the sieve into the pan, pressing them down with the back of a spoon. Take the jelly, while warm, out of the pan, and put it into your glasses. Tie it up brandy paper when cold.

BLACK CURRANT JELLY. Pick the currants from the stalks, wash and drain Mash them soft with a spoon, put them in a bag, and squeeze out the juice.

To pint of juice, allow three quarters of a pound of loaf-sugar. Put the juice and into a preserving and boil them about ten skimming them

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it immediately out of the kettle. Put it warm into your glasses. Tie it up brandy papers.

The juice of black currants is so very thick, that it requires less sugar and less boiling than any other jelly.

GOOS E r> E R U V Cut the gooseberries in be green) and in a jar closely covered. Set the jar in an oven, or pot tilled with boiling Keep the water boiling round the jar till the gooseberries are soft, out, mash them with a spoon, and put a bag to all the juice is squeezed out, measure to a pint of juice, a pound of Put the juice and sugar the preserving kettle, and boil them fifteen minutes, skimmins; them carefully.

jelly warm into your glasses.

Tie them up with brandy paper. Cranberry jelly is made in the same manner. JELLY OF WILD GRAPES. Pick the grapes from the stems, wash and drain Mash them with a spoon. Put them in the preserving kettle, and cover closely a large plate.

ten Then pour them into your jelly bag, and squeeze out the juice.

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SWEETHEATS.

Allow a pint ofjuice to a pound of sugar. sugar and juice into your kettle, and fifteen minutes, skimming them well. Fill your glasses while the jelly is warm, and tie them up with brandy papers. PEACH JELLY.

Wipe the wool off your peaches, be free-stones, and not too ripe) and cut them in quarters.

Crack the stones, and break the kernels Put the peaches and the kernels a covered jar, set them in boiling water, and let them boil till they are soft.

Strain them through a jelly-bag, all the juice is squeezed out.

a pound of loaf-sugar to a pint of juice.

and juice a preserving and fifteen skimming carefully.

Put the jelly warm into your glasses, and when tie them up with brandy paper. Plum, and green gage jelly may be made in the same manner, with the kernels, greatly improve the flavour.

UHIII Mil QUI5CKS.

Pare and core your quinces, carefully taking out the parts that are knotty and defective. Cut ihem into quarters, or into round slices.

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a preserving kettle, and cover them with the parings and a very little water.

Lay a them to keep in the steam, and boil them till they aie tender.

out the quinces, and strain the through a bag.

To every pint of a pound of loaf-sugar. Boil the juice and sugar together, about ten minutes, skimming it well. put in the quinces, and boil them gently twenty minutes.

the sugar seems to have completely penetrated them, take them out, put them in a glass jar, and pour the juice over them warm. Tie them up, when cold, with brandy paper. In preserving fruit that is boiled first without the it is generally better (after the first boiling) to let it stand till next day before you put the to it.

PRESERVED PIPPINS.

Pare and core some of the largest and finest pippins.

in preserving some lemon-peel, and all the apple-parings. Adda and cover them closely.

till they are tender, taking care do not burn.

Take out the apples, and spread them on a large dish to cool. Pour the liquor into a bag, and strain Put it into your kettle with a pound of loaf-sugar to each pint of juice, and add juice to your taste. it five minutes, skimming put in the whole apples, and boil them slowly half an hour, or till they are quite soft

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and clear.

Put them, with the juice, into your jars, and when quite cold, tie them up with brandy paper. Preserved apples are only intended for present use, as they will not keep long. Pears may be done in the same way, either whole or cut in half.

They may be flavoured either with lemon or cinnamon, or both. The pears for preserving should be green. PRESERVED PEACHES. Take the largest and finest free-stone peaches, before they are too ripe. Pare them, and cut them in halves or in quarters.

Crack the stones, and out the kernels, and break in Put the peaches, with the parings and kernels, your preserving a till they are tender. Take out the peaches and spread them on a large dish to cool. Strain the liquor a bag or sieve.

Next day, measure the juice, and to each pint allow a pound of loaf-sugar.

Put the juice and sugar into the kettle with the peaches, and boil them slowly half an hour, or till they are soft, skimming all the time.

Take the peaches out, put them into your jars, and pour the warm liquor over them. cold, tie them up with brandy paper. If boiled too long, they will look dull, and be of a dark colour.

If you do not wish the juice to be very thick, do not put it on to boil with the sugar, but first boil the A

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sugar alone, with only as much water as dissolve it, and skim it well. Let the sugar, in all cases, be entirely melted before it goes on the fire. Having boiled the sugar and water, and skimmed it to a clear syrup, then put in your juice and fruit together, and completely penetrated with the sugar. PRESERVED CRAB APPLES. Wash your the of your preserving kettle with grape-leaves. Put in the apples.

Hang them over the with a very little water, and cover them closely. Do not them to boil, but let them simmer gently are yellow.

Take them out, and spread them on a large dish to cool. Pare and core Put them again into the fresh vine-leaves under and over them, and a very little water. Hang them over the they are green.

Do not let them boil.

Take them out, weigh them, and allow a pound of to a pound of crab-apples. Put to the sugar just water enough to dissolve it.

it is all melted, put it on the fire, and boil and skim it.

Then put in your fruit, and boil the apples they are quite clear and soft. Put in jars, and pour the warm liquor over them. tie them up with brandy paper. PRESERVED PLUMS. Cut your plums in half, (they must not be quite ripe,) and take out the stones. Weigh the plums,

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and allow a pound of loaf-sugar to a pound of fruit. Crack the stones, take out the kernels and break them in pieces.

Boil the plums and kernels very slowly for about fifteen minutes, in as little water as possible.

Then spread them on a to cool, and strain the liquor. Next day make your syrup. Melt the sugar in as little water as will suffice to dissolve it, (about half a pint of water to a pound of and it a few minutes, skimming it till quite clear. put in your plums the liquor, and fifteen minutes. Put them in jars, pour the juice over them warm, and tie them up, when cold, with brandy paper.

Syrups may be improved in clearness, by adding to the dissolved sugar and of egg very well beaten, allowing the of two eggs to each pound of sugar. it and skim it may be quite clear you put in your fruit. PRESERVED STRAWBERRIES. Weigh the strawberries after you have picked off the stems.

To each pound of fruit allow a pound of loaf-sugar, which be powdered.

Strew of the the strawberries, and let stand in a cold place two or hours.

Then put them in a preserving over a slow r fire, and by degrees strew on the rest of the sugar. Boil them fifteen or twenty minutes, and skim them

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in wide-mouthed bottles, and cold, seal the corks. If you wish to do them whole, take them carefully out of the syrup, (one at a time) while boiling. Spread them to cool on large dishes, not letting the strawberries touch each other, and when return them to the syrup, and boil them a little longer. Repeat this several times. Keep the bottles in dry sand, in a place that is cool and not damp. Gooseberries, currants, raspberries, cherries and grapes may be done in the same manner.

The stones be taken the cherries should be morellas, or the largest and best red cherries) and the seeds should be extracted the grapes the sharp point of a penknife.

Gooseberries, grapes, and cherries, require longer boiling than strawberries, raspberries or currants. PRESERVED CRANBERRIES. Wash your cranberries, weigh them, and to each allow a pound of loaf-sugar. Dissolve the sugar in a very little water, (about half a pint of water to a pound of sugar) and set it on the fire in a preserving kettle. it near ten minutes, skimming Then put in cranberries, and boil them slowly, till they are quite soft, and of a fine colour.

Put them warm into your jars or glasses, and tie them up with brandy paper, when cold. All sorts of sweetmeats keep better in glasses, than in stone or earthen jars.

When opened for

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use, they should be tied up again immediately, as exposure to the air spoils them. Common glass tumblers are very convenient for jellies, and preserved small jars are better than stone or earthen, for large PRESERVED PUMPKINS. Cut slices from a high-coloured pumpkin, and cut the slices into chips about the thickness of a dollar.

The chips should be of an equal size, six inches in length, and an inch broad.

Weigh them, and allow to each pound of pumpkin chips, a pound of loaf sugar. Have ready a sufficient number of fine lemons, pare off the yellow rind, and lay it aside.

Cut the lemons in half, and squeeze the juice into a bowl.

a jill of juice to pound of pumpkin. Put the pumpkin into a broad pan, laying the sugar among it.

Pour the lemon-juice over it. Cover the pan, and let the pumpkin chips, sugar and lemon-juice, set all night. Early in the morning put the whole into a preserving pan, and boil all together (skimming till the pumpkin becomes clear and crisp, but not it breaks.

It the appearance of lemon-candy.

You may, if you choose, put some lemon-peel it, cut in very small pieces. Half an hour's boiling (or a little more) is generally sufficient. it is done, take out the pumpkin, spread it on a large dish, and strain the syrup through a bag. Put the pumpkin jars or glasses, the syrup it, and tie it up with brandy paper.

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ss If properly done, is a very sweetmeat.

The taste of the pumpkin will be lost in that of the and and the syrup is particularly pleasant.

It is eaten withoutcream, like preserved ginger.

It may be laid on puff-paste shells, ire baked.

PRESERVED PINE-APPLE.. Pare your pine-apples, and cut them in thin round slices.

Weigh the slices, and to each pound allow a pound of Dissolve the in a very small quantity of water, stir it, and set it over the fire in a preserving-kettle. it ten minutes, skimming Then put in it the pine-apple slices, and boil them till they are clear and soft, but not till they break. About half an hour (or perhaps less time) suffice.

Let tnem in a large or pan, you put them into your jars, which you must do carefully, lest they break. the syrup over them. Tie them up with brandypaper.

RASPBERRY JAM. a of sugar to a pound of Mash the raspberries, and put them with the sugar into your preserving it slowly for an hour, skimming it well. Tie it up with brandy paper. All jams are made in the same manner. FINIS.

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