Part 10 (1/2)

188. _Crollers._

Dissolve a tea-spoonful of saleratus in four table-spoonsful of milk, or leave out one spoonful of milk, and subst.i.tute one of wine. Strain it on to half a pint of flour, four table-spoonsful of melted b.u.t.ter, or lard, and a tea-spoonful of salt. Beat four eggs, with six heaping table-spoonsful of rolled sugar--work them into the rest of the ingredients, together with a grated nutmeg--add flour to make them stiff enough to roll out easily. They should be rolled out about half an inch thick, cut with a jagging iron or knife into strips about half an inch wide, and twisted, so as to form small cakes. Heat a pound of lard in a deep pot or kettle, (some cooks use a frying pan to fry crollers in, but they are more apt to burn when fried in a pan.) The fat should boil up, as the cakes are laid in, and they should be constantly watched while frying. When brown on the under side, turn them--when brown on both sides, they are sufficiently cooked.

189. _Mola.s.ses Dough Cake._

Melt half a tea-cup of b.u.t.ter, mix it with a tea-cup of mola.s.ses, the juice and chopped rind of a fresh lemon, a tea-spoonful of cinnamon--work the whole with the hand into three tea-cups of raised dough, together with a couple of beaten eggs. Work it with the hand for ten or twelve minutes, then put it into b.u.t.tered pans. Let it remain ten or fifteen minutes before baking it.

190. _Sugar Dough Cake._

Dissolve a tea-spoonful of saleratus in a wine gla.s.s of wine, or milk--strain it on to three tea-cups of raised dough. Work into the dough a tea-cup of lukewarm melted b.u.t.ter, two tea-cups of rolled sugar, three eggs well beaten, and a couple of tea-spoonsful of cinnamon. Work the whole well together for a quarter of an hour, then put it into cake pans. Let it stand in a warm place fifteen or twenty minutes, before baking it.

191. _Measure Cake._

Stir to a cream a tea-cup of b.u.t.ter, two of sugar, then stir in four eggs beaten to a froth, a grated nutmeg, and a pint of flour. Stir it until just before it is baked. It is good either baked in cups or pans.

192. _French Cake._

One pound of sugar, three quarters of a pound of b.u.t.ter, a pound and a half of flour, twelve eggs, a gill each of wine, brandy, and of milk.

Mix the sugar and b.u.t.ter together--when white, add the eggs, beaten to a froth, (the whites and yelks should be separated)--then stir in the flour, the milk and wine, and one-fourth of a grated nutmeg. Just before it is baked, add three-quarters of a pound of seeded raisins, a quarter of a pound of citron, and a quarter of a pound of almonds, blanched and pounded fine. To blanch almonds, see directions in No. 168.

193. _Was.h.i.+ngton Cake._

Stir together, till quite white, a pound of sugar, three-quarters of a pound of b.u.t.ter, then add four beaten eggs. Stir in gradually a pound and a half of flour. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain and mix it with a gla.s.s of wine, then stir it into the cake, together with a tea-spoonful of rosewater, and half a nutmeg. Just before it is baked, add a pound of seeded raisins.

194. _Cup Cake._

Mix three tea-cups of sugar with one and a half of b.u.t.ter. When white, beat three eggs, and stir them into the b.u.t.ter and sugar, together with three tea-cups of sifted flour, and rosewater or essence of lemon to the taste. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain it into the cake, then add three more tea-cups of sifted flour. Bake the cake immediately, either in cups or pans.

195. _Plain Cream Cake._

Dissolve a tea-spoonful of saleratus in a wine gla.s.s of milk, strain it on to a little sifted flour, beat three eggs with a tea-cup of rolled sugar, mix them with the above ingredients, together with half a grated nutmeg. Add a tea-cup of thick cream, and sifted flour to render it of the consistency of unbaked pound cake. Bake it as soon as the cream and flour are well mixed in, as stirring the cream much decomposes it.

196. _Rich Cream Cake._

Stir together, till very white, half a pound of b.u.t.ter, three-quarters of a pound of sugar. Beat the whites and yelks of seven eggs separately to a froth, stir them into the cake--put in a wine gla.s.s of brandy, a grated nutmeg, and a pound and a half of sifted flour. Just before it is baked, add half a pint of thick cream, and a pound of seeded raisins.

197. _Cymbals._

Half a pound of sugar, a quarter of a pound of b.u.t.ter, a couple of eggs, half a nutmeg, a tea-spoonful of saleratus, half a tea-cup of milk. Stir the b.u.t.ter and sugar together, then add the eggs and a little flour, stir in the milk and saleratus, which should be previously strained, then add enough flour to make it stiff enough to roll out--roll it out half an inch thick, in pounded white sugar, cut it with a tumbler into cakes, and bake them on flat b.u.t.tered tins.

198. _Rich Loaf Cake._