The Virginia Housewife: or, Methodical Cook/Cakes
CAKES.
JUMBALS.
Put one pound of nice sugar into two pounds of flour; add pounded spice of any kind, and pass them through a sieve; beat four eggs, pour them on with three quarters of a pound of melted butter, knead all well together, and bake them.
MACAROONE.
Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds—mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly. Be careful not to let them get discoloured.
TO MAKE DROP BISCUIT.
Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them on tin sheets, and bake them in a quick oven.
TAVERN BISCUIT.
To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly.
RUSK.
Rub half a pound of sugar into three pounds of flour—sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk—mix all together, and knead it well: if not soft enough, add more milk—it should be softer than bread; make it at night—in the morning, if well risen, work in six ounces of butter, and bake it in small rolls; when cold, slice it, lay it on tin sheets, and dry it in the oven.
GINGER BREAD.
Three quarts of flour, three quarters of a pound of brown sugar, a large spoonful of pounded ginger, one tea-spoonful of powdered cloves—sift it, melt half a pound of butter in a quart of rich molasses, wet the flour with it, knead it well, and bake it in a slack oven.
PLEBEIAN GINGER BREAD.
Mix three large spoonsful of pounded ginger, with three quarts of flour—sift it, dissolve three tea-spoonsful of pearl-ash in a cup of water, and pour it on the flour; melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well, cut it in shapes, and bake it.
SUGAR GINGER BREAD.
Take two pounds of the nicest brown sugar, dry and pound it, put it into three quarts of flour, add a large cup full of powdered ginger, and sift the mixture; wash the salt out of a pound of butter, and cream it; have twelve eggs well beaten; work into the butter first, the mixture, then the froth from the eggs, until all are in, and it is quite light; add a glass of brandy, butter shallow moulds, pour it in, and bake in a quick oven.
DOUGH NUTS—A YANKEE CAKE.
Dry half a pound of good brown sugar, pound it, and mix it with two pounds of flour, and sift it; add two spoonsful of yeast, and as much new milk as will make it like bread: when well risen, knead in half a pound of butter, make it in cakes the size of a half dollar, and fry them a light brown in boiling lard.
RISEN CAKE.
Take three pounds of flour, one and a half of pounded sugar, a tea-spoonful of cloves, one of mace, and one of ginger, all finely powdered—pass the whole through a sieve, put to it four spoonsful of good yeast, and twelve eggs—mix it up well, and if not sufficiently soft, add a little milk: make it up at night, and set it to rise—when well risen, knead into it a pound of butter, and two gills of brandy; have ready two pounds of raisins stoned, mix all well together, pour it into a mould of proper size, and bake it in an oven heated as for bread; let it stand till thoroughly done, and do not take it from the mould until quite cold.
POUND CAKE.
Wash the salt from a pound of butter, and rub it till it is soft as cream—have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs—continuing to beat them together till all the ingredients are in, and the cake quite light: add some grated lemon peel, a nutmeg, and a gill of brandy; butter the pans, and bake them. This cake makes an excellent pudding, if baked in a large mould, and eaten with sugar and wine. It is also excellent when boiled, and served up with melted butter, sugar and wine.
SAVOY OR SPUNGE CAKE.
Take twelve fresh eggs, put them in the scale, and balance, them with sugar: take out half, and balance the other half with flour; separate the whites from the yelks, whip them up very light, then mix them, and sift in, first sugar, then flour, till both are exhausted; add some grated lemon peel; bake them in paper cases, or little tin moulds. This also makes an excellent pudding, with butter, sugar, and wine, for sauce.
A RICH FRUIT CAKE.
Have the following articles prepared, before you begin the cake: four pounds of flour dried and sifted, four pounds of butter washed to free it from salt, two pounds of loaf sugar pounded, a quarter of a pound of mace, the same of nutmegs powdered; wash four pounds of currants clean, pick and dry them; blanch one pound of sweet almonds, and cut them in very thin slices; stone two pounds of raisins, cut them in two, and strew a little flour over to prevent their sticking together, and two pounds of citron sliced thin; break thirty eggs, separating the yelks and whites; work the butter to a cream with your hand—put in alternately, flour, sugar, and the froth from both whites and yelks, which must be beaten separately, and only the froth put in. When all are mixed, and the cake looks very light, add the spice, with half a pint of brandy, the currants and almonds; butter the mould well, pour in part of the cake, strew over it some raisins and citron—do this until all is in; set it in a well heated oven; when it has risen, and the top is coloured, cover it with paper; it will require three hours baking—it must be iced.
NAPLES BISCUIT.
Beat twelve eggs light, add to them one pound of flour, and one of powdered sugar; continue to beat all together till perfectly light; bake it in long pans, four inches wide, with divisions; so that each cake, when done, will be four inches long, and one and a half wide
SHREWSBURY CAKES.
Mix a pound of sugar, with two pounds of flour, and a large spoonful of pounded coriander seeds; sift them, add three quarters of a pound of melted butter, six eggs, and a gill of brandy; knead it well, roll it thin, cut it in shapes, and bake without discolouring it.
LITTLE PLUM CAKES.
Prepare them as directed for pound cake, add raisins and currants, bake them in small tin shapes, and ice them.
SODA CAKES.
Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of soda; pour it on two pounds of flour—melt half a pound of butter, knead all together till light, put it in shallow moulds, and bake it quickly in a brisk oven.
TO MAKE BREAD.
When you find the barrel of flour a good one, empty it into a chest or box, made for the purpose, with a lid that will shut close: it keeps much better in this manner than when packed in a barrel, and even improves by lying lightly; sift the quantity you intend to make up—put into a bowl two gills and a half of water for each quart, with a tea-spoon heaped up with salt, and a large spoonful of yeast for each quart; stir this mixture well, put into another bowl one handful of flour from every quart; pour a little of the mixture on to wet it, then more, until you get it all in, taking great care that it be smooth, and quite free from lumps; beat it some minutes, take one-third of the flour out of the kettle, pour on the batter, and sprinkle over it the dry flour; stop the kettle, and set it where it can have a moderate degree of warmth: when it has risen well, turn it into a bowl, mix in the dry flour, and knead it on a board till it looks quite light; return it to the kettle, and place it where it can have proper heat: in the morning, take the dry crust carefully from the top, put the dough on a board, knead it well, make it into rolls, set them on tin sheets, put a towel over, and let them stand near the fire till the oven is ready. In winter, make the bread up at three o’clock, and it will be ready to work before bed time. In summer, make it up at five o’clock. A quart of flour should weigh just one pound and a quarter. The bread must be rasped when baked.
TO MAKE NICE BISCUIT.
Rub a large spoonful of butter into a quart of risen dough, knead it well, and make it into biscuit, either thick or thin: bake them quickly.
RICE BREAD.
Boil six ounces of rice in a quart of water, till it is dry and soft—put it into two pounds of flour, mix it in well; add two tea-spoonsful of salt, two large spoonsful of yeast, and as much water as will make it the consistence of bread: when well risen, bake it in moulds.
MIXED BREAD.
Put a tea-spoonful of salt, and a large one of yeast, into a quart of flour; make it sufficiently soft, with corn meal gruel; when well risen, bake it in a mould. It is an excellent bread for breakfast. Indifferent flour will rise much better, when made with gruel, than with fair water.
PATENT YEAST.
Put half a pound of fresh hops into a gallon of water, and boil it away to two quarts; then strain it, and make it a thin batter with flour; add half a pint of good yeast, and when well fermented, pour it in a bowl, and work in as much corn meal as will make it the consistency of biscuit dough; set it to rise, and when quite light, make it into little cakes, which must be dried in the shade, turning them very frequently; keep them securely from damp and dust. Persons who live in town, and can procure brewer’s yeast, will save trouble by using it: take one quart of it, add a quart of water, and proceed as before directed
TO PREPARE THE CAKES.
Take one or more cakes, according to the flour you are to make; pour on a little warm water; when it is dissolved, stir it well, thicken with a little flour, and set it near the fire, to rise before it is used. The best thing to keep yeast in, is a small mug or pitcher, with a close stopper, under which must be placed a double fold of linen, to make it still closer. This is far preferable to a bottle, and more easily cleaned.
ANOTHER METHOD FOR MAKING YEAST.
Peel one large Irish potato, boil it till soft, rub it through a sieve; add an equal quantity of flour, make it sufficiently liquid with hop tea; and when a little warmer than new milk, add a gill of good yeast; stir it well, and keep it closely covered in a small pitcher.
NICE BUNS.
Put four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pint of milk; when well risen, work into it four ounces of butter, make it into small buns, and bake them in a quick oven—do not burn them.
MUFFINS.
Sift a quart of flour, put to it a little salt, and a large spoonful of yeast—beat the white of a fresh egg to a strong froth, add it, and make the flour up with cold water, as soft as you can to allow it to be handled; set it in a moderately warm place. Next morning, beat it well with a spoon, put it on the griddle in a round form, and bake it nicely, turning them frequently till done.
FRENCH ROLLS.
Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk—knead it, and set it to rise: next morning, work in an ounce of butter, make the dough into small rolls, and bake them. The top crust should not be hard.
CRUMPETS.
Take a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks from the whites—whip them both to a froth, mix them with the dough, and add gradually milk-warm water, till you make a batter the thickness of buckwheat cakes: beat it well, and set it to rise till near breakfast time; have the griddle ready, pour on the batter to look quite round: they do not require turning.
APOQUINIMINC CAKES.
Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour—make it into a paste with new milk, beat it for half an hour with a pestle, roll the paste thin, and cut it. into round cakes; bake them on a gridiron, and be careful not to burn them.
BATTER CAKES.
Boil two cups of small homony very soft; add an equal quantity of corn meal with a little salt, and a large spoonful of butter; make it in a thin batter with three eggs, and a sufficient quantity of milk—beat all together some time, and bake them on a griddle, or in woffle irons. When eggs cannot be procured, yeast makes a good substitute; put a spoonful in the batter, and let it stand an hour to rise.
BATTER BREAD.
Take six spoonsful of flour and three of corn meal, with a little salt—sift them, and make a thin batter with four eggs, and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven.
CREAM CAKES.
Melt as much butter in a pint of milk, as will make it rich as cream—make the flour into a paste with this, knead it well, roll it out frequently, cut it in squares, and bake on a griddle.
SOUFLE BISCUITS.
Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper, and bake it to look white.
CORN MEAL BREAD.
Rub a piece of butter the size of an egg, into a pint of corn meal—make it a batter with two eggs, and some new milk—add a spoonful of yeast, set it by the fire an hour to rise, butter little pans, and bake it.
SWEET POTATO BUNS.
Boil and mash a potato, rub into it as much flour as will make it like bread—add spice and sugar to your taste, with a spoonful of yeast; when it has risen well, work in a piece of butter, bake it in small rolls, to be eaten hot with butter, either for breakfast or tea.
RICE WOFFLES.
Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces melted butter, two eggs beaten well, and as much milk as will make it a thick batter—beat it till very light, and bake it in woffle irons.
VELVET CAKES.
Make a batter of one quart of flour, three eggs, a quart of milk, and a gill of yeast; when well risen, stir in a large spoonful of melted butter, and bake them in muffin hoops.
CHOCOLATE CAKES.
Put half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butter melted in as much milk as will wet it; knead it till light, roll it tolerably thin, cut it in strips an inch wide, and just long enough to lay in a plate; bake them on a griddle, put them in the plate in rows to checker each other, and serve them to eat with chocolate.
WAFERS.
Beat six eggs, add a pint of flour, two ounces of melted butter, with as much milk as will make a thin batter—put in pounded loaf sugar to your taste, pour it in the wafer irons, bake them quickly without browning, and roll them while hot.
BUCKWHEAT CAKES.
Put a large spoonful of yeast and a little salt, into a quart of buckwheat meal; make it into a batter with cold water; let it rise well, and bake it on a griddle—it turns sour very quickly, if it be allowed to stand any time after it has risen.
OBSERVATIONS ON ICE CREAMS.
It is the practice with some indolent cooks, to set the freezer containing the cream, in a tub with ice and salt, and put it in the ice house; it will certainly freeze there; but not until the watery particles have subsided, and by the separation destroyed the cream. A freezer should be twelve or fourteen inches deep, and eight or ten wide. This facilitates the operation very much, by giving a larger surface for the ice to form, which it always does on the sides of the vessel; a silver spoon with a long handle should be provided for scraping the ice from the sides as soon as formed; and when the whole is congealed, pack it in moulds (which must be placed with care, lest they should not be upright,) in ice and salt, till sufficiently hard to retain the shape—they should not be turned out till the moment they are to be served. The freezing tub must be wide enough to leave a margin of four or five inches all around the freezer, when placed in the middle—which must be filled up with small lumps of ice mixed with salt—a larger tub would waste the ice. The freezer must be kept constantly in motion during the process, and ought to be made of pewter, which is less liable than tin to be worn in holes, and spoil the cream by admitting the salt water.
ICE CREAMS.
When ice creams are not put into shapes, they should always be served in glasses with handles.
VANILLA CREAM.
Boil a Vanilla bean in a quart of rich milk, until it has imparted the flavour sufficiently—then take it out, and mix with the milk, eight eggs, yelks and whites beaten well; let it boil a little longer; make it very sweet, for much of the sugar is lost in the operation of freezing.
RASPBERRY CREAM.
Make a quart of rich boiled custard—when cold, pour it on a quart of ripe red raspberries; mash them in it, pass it through a sieve, sweeten, and freeze it.
STRAWBERRY CREAM
Is made in the same manner—the strawberries must be very ripe, and the stems picked out. If rich cream can be procured, it will be infinitely better—the custard is intended as a substitute, when cream cannot be had.
COCOA NUT CREAM.
Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten, and freeze it. If the nut be a small one, it will require one and a half to flavour a quart of cream.
CHOCOLATE CREAM.
Scrape a quarter of a pound of chocolate very fine, put it in a quart of milk, boil it till the chocolate is dissolved, stirring it continually—thicken with six eggs. A Vanilla bean boiled with the milk, will improve the flavour greatly.
OYSTER CREAM.
Make a rich soup, (see directions for oyster soup,) strain it from the oysters, and freeze it.
ICED JELLY.
Make calf’s foot jelly not very stiff, freeze it, and serve it in glasses.
PEACH CREAM.
Get fine soft peaches perfectly ripe, peel them, take out the stones, and put them in a China bowl; sprinkle some sugar on, and chop them very small with a silver spoon—if the peaches be sufficiently ripe, they will become a smooth pulp; add as much cream or rich milk as you have peaches; put more sugar, and freeze it.
COFFEE CREAM.
Toast two gills of raw coffee till it is a light brown, and not a grain burnt; put it hot from the toaster without grinding it, into a quart of rich, and perfectly sweet milk; boil it, and add the yelks of eight eggs; when done, strain it through a sieve, and sweeten it; if properly, done, it will not be discoloured. The coffee may be dried, and will answer for making in the usual way to drink, allowing more for the quantity of water, than if it had not gone through this process.
QUINCE CREAM.
Wash ripe quinces and boil them whole till quite tender—let them stand to drain and cool—then rub them through a hair sieve; mix with the pulp as much cochineal finely powdered, as will make it a pretty colour; then add an equal quantity of cream, and sweeten it. Pears or apples may be used, prepared in the same manner.
CITRON CREAM.
Cut the finest citron melons when perfectly ripe—take out the seeds, and slice the nicest part into a China bowl in small pieces, that will lie conveniently; cover them with powdered sugar, and let them stand several hours—then drain off the syrup they have made, and add as much cream as it will give a strong flavour to, and freeze it. Pine apples may be used in the same way.
ALMOND CREAM.
Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream—sweeten and freeze it. The kernels of the common black walnut, prepared in the same way, make an excellent cream.
LEMON CREAM.
Pare the yellow rind very thin from four lemons—put them in a quart of fresh cream, and boil it; squeeze and strain the juice of one lemon, saturate it completely with powdered sugar; and when the cream is quite cold, stir it in—take care that it does not curdle—if not sufficiently sweet, add more sugar.
LEMONADE ICED.
Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth—mix them well with the lemonade, and freeze it. The juice of morello cherries, or of currants mixed with water and sugar, and prepared in the same way, make very delicate ices.
TO MAKE CUSTARD.
Make a quart of milk quite hot, that it may not whey when baked; let it stand to get cold, and then mix six eggs with it; sweeten it with loaf sugar, and fill the custard cups—put on the covers, and set them in a Dutch oven with water, but not enough to risk its boiling into the cups; do not put on the top of the oven. When the water has boiled ten or fifteen minutes, take out a cup, and if the custard be the consistence of jelly, it is sufficiently done; serve them in the cups with the covers on, and a tea-spoon on the dish between each cup—grate nutmeg on the tops when cold.
TO MAKE A TRIFLE.
Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; wet it with white wine, and fill the dish nearly to the top with rich boiled custard; season half a pint of cream with white wine and sugar; whip it to a froth—as it rises, take it lightly off, and lay it on the custard; pile it up high and tastily—decorate it with preserves of any kind, cut so thin as not to bear the froth down by its weight.
RICE BLANC MANGE.
Boil a tea-cup full of rice in a very small quantity of water, till it is near bursting—then add half a pint of milk, boil it to a mush, stirring all the time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill it; when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub—garnish it with marmalade.
FLOATING ISLAND.
Have the bowl nearly full of syllabub, made with milk, white wine, and sugar; beat the whites of six new laid eggs to a strong froth—then mix with it raspberry or strawberry marmalade enough to flavour and colour it; lay the froth lightly on the syllabub, first putting in some slices of cake; raise it in little mounds, and garnish with something light.
SYLLABUB.
Season the milk with sugar and white wine, but not enough to curdle it; fill the glasses nearly full, and crown them with whipt cream seasoned.