The Project Gutenberg eBook of The Art of Cookery Made Easy and Refined, by John Mollard.

Take a sufficient quantity of double distilled white wine vinegar to cover the mushrooms; add to it whole white pepper, ginger, mace, peeled eschallots, and a small quantity of garlick if approved; boil all together ten minutes and let it stand till cold. Then peel fresh forced button mushrooms into water, wash them clean, strain, and put them into a stewpan. To a quart of mushrooms add the juice of a lemon and a table spoonful of salt. Cover the pan close, set it over a fire, and when the liquor is sufficiently drawn from the mushrooms put the whole into glasses and cover them with the pickle. Tie bladder and white leather over the glasses.

The general rule has been deviated from of making the pickle for onions and mushrooms with double distilled white wine vinegar, as in this instance it is requisite to preserve them white. It is likewise recommended that they be put into small jars or glasses for use; for this reason, that, if exposed to the air but for a short space of time, they will discolour.

Boil the roots till three parts done, and cut them into slices of an inch thick. Then take a sufficient quantity of vinegar to cover them, and add to it whole allspice, a few cloves, mace, black pepper, slices of horseradish, some onions, eschallots, a little pounded ginger, some salt, and a few bay leaves. Boil the ingredients together twenty minutes and strain it, and when the pickle is cold add a little bruised cochineal. Put the slices of beet into jars, add the pickle, put a small quantity of sweet oil on the top, and tie the jars down close.

N. B. When the beet is wanted for use mix well together sweet oil, mustard, some of the liquor in which the roots were pickled, and a very little sifted sugar. Lay the slices in a deep plate and pour the mixture over.

Take large fresh and sound artichokes, boil them just enough to take the leaves and choke away, then trim and lay them in salt and water; after which boil (for five minutes) a sufficient quantity of vinegar to cover them, in which put whole allspice, black pepper, ginger, mace, cloves, eschallots, salt, a few bay leaves, and some slices of horseradish. Drain and wipe dry the bottoms, put them into jars, add the liquor and ingredients to them, and tie them down close. When they are fit for use serve them up in a deep plate with a little of the pickle, oil, and mustard mixed with it.

Peel them very thin, cut them into halves, throw the seeds away, and lay the cucumbers in salt for a day. Then wipe them dry, fill them with mustard seed, peeled eschallots, garlick, small slips of horseradish, and mace. After which tie them round with twine, put them into jars, pour over them some boiling liquor made as for india pickle or for jerkins, and cover them down close till fit for use.

Cut a fresh light red cabbage into slips, wash it clean, and put it into a pan with plenty of salt for two days. Then boil together for half an hour a sufficient quantity of vinegar to cover the cabbage, together with bruised black pepper, mace, allspice, cloves, ginger, nutmeg, and mustard seed, a middling quantity of each. Strain the vinegar and ingredients, and let them stand till cold; then add a little bruised cochineal, drain the cabbage on a large sieve till dry, put it into the jars, add the pickle, and tie the jars down close; or the liquor may be poured over the cabbage boiling hot; and when cold, before the jars are tied down, add a little bruised cochineal. This method will make the cabbage sooner fit for use.

N. B. Onions may be peeled and done whole in the same manner, and mixed with red cabbage.

To a quart of double distilled white wine vinegar add half a pound of loaf sugar, whole ginger, one ounce of salt, and a pint of red currant juice; boil all together, skim it clean, and let it stand till cold. Then pick and put some best ripe red currants into glasses, fill them with the pickle, and cover them down close with bladder and leather.

Bruise and strain ripe barberries, and to a pint of juice add three pints of vinegar, a quarter of a pound of loaf sugar, an ounce of salt, and a quarter of an ounce of pounded and sifted ginger. Boil all together, skim it clean, and put bunches of the best ripe barberries into jars, pour the pickle boiling hot over, and let it stand till cold; then add a little bruised cochineal, and tie the jars over close.

Take large white cabbages when in season, cut them into halves, and then into slips; wash them clean and drain them dry. After which put into a tub a layer of cabbage, then a layer of salt, afterwards a small quantity of pounded and sifted coriander seeds, and so on alternately; when the tub is nearly full put a weight over to press it well, and set it in a cold dry place covered with a coarse cloth. When it is wanted for use put some of the cabbage into boiling water over a fire for five minutes, and strain it. Have ready some pieces of salted bouillie beef (of a quarter of a pound each) nearly boiled enough; likewise some pieces of pickle pork of the same number and weight. Then put them into a stewpan, add the cabbage, fresh butter, a little vinegar, onions sliced very thin, some whole pepper, allspice, and mace, tied in a bit of cloth. Let all stew till tender; then take out the spices, season the cabbage to the palate with cayenne pepper, and serve it up with fried onions (done as per receipt), with fried sausages round the crout.

Lay a pint of best split peas into water for half an hour; strain, pick, and put them into a cloth, tie them tight, and boil them gently for three hours. Then put the peas out of the cloth into a stewpan, mash them well with a wooden spoon, add a bit of fresh butter, a little pepper and salt, the yolks of two eggs, and mix all well together. Put the mixture into a clean cloth, tie it up, and let it hang near a fire for half an hour; then turn it out on a dish, and pour melted butter over.

Cut a chicken into pieces, blanch and wash it, put it into a small stewpot, add a table spoonful of currie powder, half a pint of veal broth, and simmer them till half done. Then peel and cut into thin slices two good sized onions, fry them with two ounces of fresh butter till nearly done and of a brown colour; then add them to the chicken, together with a pint of veal broth, half a bay leaf, the juice of half a lemon, two table spoonfuls of the juice of tamarinds, which are to be dissolved in boiling water and strained. Boil all together till the chicken is nearly done; then take it out, put it into another stewpan, rub the ingredients through a tamis sieve, and add it to the fowl with a table spoonful of flour and water to thicken it. Make it boil, season it well to the palate with cayenne pepper and salt, skim it clean, and serve it up in a bowl.

Season some small pieces of ready-dressed fowl or turkey with pepper and salt, and grill them gently till of a nice brown colour. In the mean time put into a stewpan a gill and a half of cullis, an ounce of fresh butter, a table spoonful of mushroom ketchup, the juice of a lemon, and a small bit of the rind, a little cayenne pepper, a tea spoonful of the essence of anchovies, and one eschallot chopped fine. Boil all the ingredients together five minutes, strain the liquor, and serve it up in a sauceboat; the pieces of chicken, &c. on a dish.

Take two woodcocks half roasted, cut them up neatly, and let the trimmings with the entrails be pounded in a marble mortar; then put them into a stewpan, add half a pint of cullis, two eschallots chopped, half a gill of red port, and a bit of rind of lemon; season to the palate with pepper, salt, and lemon juice. Boil the ingredients ten minutes, and strain the liquor to the carved woodcocks, which stew gently till done. Serve them up in a deep dish with sippets of fried bread strewed over.

Take the heart and lights of a sheep, and blanch and chop them; then add a pound of beef suet chopped very fine, crumb of french roll soaked in cream, a little beaten cinnamon, mace, cloves, and nutmeg, half a pint of sweet wine, a pound of raisins stoned and chopped, a sufficient quantity of flour to make it of a proper consistence, a little salt, the yolks of three eggs, and some sheep chitterlings well cleaned and cut into slips. Mix all together, and have ready a sheep's bag nicely cleaned, in which put the mixture; then tie it tight and boil it three hours.

Pick, wash, and boil, till three parts done, two pounds of grits or rice; then drain it dry, put it into a stewpan with a quart of pigs blood preserved from curdling, with plenty of salt stirred into it when taken from the animal; add to them ground pepper, pounded and sifted mace, cloves, nutmeg, and allspice, a small quantity of each, a gill of cream with a bit of crumb of french bread soaked in it, together with chopped savory, thyme, parsley, and pennyroyal, a little of each. Mix the ingredients over a slow fire for twenty minutes, and when cold put with them plenty of the flay cut into small dice. Have ready the entrails cleaned very nice, fill them with the mixture three parts full, tie the ends, put the puddings into hot water, boil them gently a quarter of an hour; if they are to be eaten directly when done, prick them with a fork and broil them upon a very clean gridiron for ten minutes: if they are not to be eaten immediately when made, put them on clean straw, and when they are wanted for use put them into boiling water, let them simmer ten minutes, then take them out, and prick and broil them as above.

To a gallon of milk add a little cinnamon, cloves, mace, lemon and orange peel, a pint of brandy, a pint of rum, plenty of orange and lemon juice, and sweeten to the palate. Then whisk with it the yolks and whites of eight eggs, put it over a brisk fire, and when it boils let it simmer ten minutes; run it through a jelly bag till quite clear, put it into bottles, and cork it close.

To veal and beef broths (a quart of each) add a pound of stoned pruens and the crumb of two penny french rolls, rubbing all through a tamis cloth; then mix to the pulp half a pound of stoned raisins, a quarter of a pound of currants, a little lemon juice, some pounded cinnamon, mace, and cloves, a pint of red port, a pint of claret, a small quantity of grated lemon peel, and season to the palate with lump sugar. Let all simmer together for one hour; then add a little cochineal to make it of a nice colour, and serve it up in a tureen. Let it be of the consistence of water gruel.

Take either lemon or orange peels well cleaned from the pulp, and lay them in salt and water for two days; then scald and drain them dry, put them into a thin syrup, and boil them till they look clear. After which take them out, and have ready a thick syrup made with fine loaf sugar; put them into it, and simmer till the sugar candies about the pan and peels. Then lay them separately on a hair sieve to drain, strew sifted sugar over, and set them to dry in a slow oven; or the peels may be cut into chips, and done in the same manner.

To a gallon of spring water add some cinnamon and cloves, plenty of orange and lemon juices, with a bit of each peel; sweeten well with loaf sugar, and whisk with it the whites of six eggs and one yolk. Put it over a brisk fire, and when it boils let it simmer ten minutes; then run it through a jelly bag, and let it stand till cold before it is drunk. This mode is recommended, the liquor having been boiled.

Peel and chop small twelve eschallots; add to them a gill and a half of vinegar, a table spoonful of veal consumé, half an anchovie rubbed through a fine sieve, a little cayenne pepper, and salt. Serve it up in a sauceboat cold, if to be eaten with cold game; but if to be eaten with hot, roast, or grills, make it boiling.

Take the spawn out of live lobsters before they are boiled, bruise it well in a marble mortar, add a little cold water, strain it through a sieve and preserve it till wanted; then boil the lobsters, and when three parts done pick and cut the meat into small pieces, and put it into a stewpan. To the meat of a large lobster add a pound of fresh butter and a pint of water, including a sufficient quantity of the spawn liquor to colour it. Put it over a fire, thicken it with flour and water, keep stirring till it boils, and then season to the palate with anchovie liquor, lemon juice, and cayenne pepper. Let it simmer five minutes and skim it.

N. B. In place of the above the following method may be adopted:—Instead of cutting the meat of the lobster into pieces, it may be pounded in a marble mortar, then rubbed through a tamis cloth, and the pulp put with the other ingredients when the sauce is to be made. [See Anchovie Essence for Fish Sauce.]

Boil live shrimps in salt and water for three minutes, then pick, wash, and drain them dry; after which add fresh butter, water, anchovie liquor, lemon juice, cayenne pepper, and flour and water to make it of a sufficient thickness. Put the ingredients over a fire, and when it boils skim it, and let the shrimps simmer for five minutes. Or it may be made thus:—When the shrimps are picked, wash the shells, drain them dry, put them into a stewpan, add a little water, and boil them ten minutes; then strain the liquor to the butter (as above) instead of the water, which will make it of a better flavour. The bodies of lobsters, also, when picked, may be done in like manner for lobster sauce.

Boil for five minutes, with a gill and a half of vinegar, a little scraped horseradish; then strain it, and when it is cold add to it the yolks of two raw eggs, a quarter of a pound of fresh butter, a dessert spoonful of flour and water, and a little salt. Whisk the ingredients over a fire till the mixture almost boils, and serve it up directly to prevent it from curdling.

Put half a pound of fresh butter into a stewpan, add to it three spoonfuls of anchovie liquor, walnut and mushroom ketchups a spoonful of each, the juice of half a lemon, a little cayenne pepper, a tea spoonful of india soy if approved, a sufficient quantity of flour and water to make it of a proper thickness. Make the mixture boil, and skim it clean.

Let it be particularly observed that fish sauces should be of the thickness of light batter, so that it might adhere to the fish when dressed, it being a frequent error that they are either too thick or too thin. The thickening should be made with the best white flour sifted, and some water, mixed smooth with a wooden spoon or a whisk, and to be of the consistence of light batter also. A little of it is recommended to be always ready where there is much cooking, as it is frequently wanted both in fish and other sauces.

There are, likewise, other articles repeatedly wanted for the use of stovework; and as their possession has been found to obviate much inconvenience and trouble, they are here enumerated: that is to say, liquid of colour preserved in a bottle, strained lemon juice preserved in the same manner, cayenne pepper, ground spices, ground pepper and salt mixed, which should be preserved separately in small jars; and every day, when wanted, fresh breadcrumbs rubbed through a hair sieve; parsley, thymes, eschallots, savoy, marjoram, and lemon peel, chopped very fine, and put on a dish in separate partitions.

Directions are not given for serving the fish sauces with any particular kind of fish,—such as turbot or salmon with lobster sauce, &c. but the receipts have been written only for the making them; therefore it is recommended that every person make a choice, and not be biassed altogether by custom.

Pare, quarter, and core, baking apples; put them into a stewpan, add a bit of lemon rind, a small stick of cinnamon, a few cloves, and a small quantity of water. Cover the pan close, set it over a moderate fire, and when the apples are tender take the peel and spices out; then add a bit of fresh butter, and sugar to the palate.

Pick green spinach or sorrel, wash it, and bruise it in a marble mortar, and strain the liquor through a tamis cloth. To a gill of the juice add a little loaf sugar, the yolk of a raw egg, and a spoonful of vinegar; if spinach juice, then put one ounce of fresh butter, and whisk all together over a fire till it begins to boil.

N. B. Should the sauce be made of spinach juice instead of vinegar, there may be put two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve.

Pick green fennel, mint, and parsley, a little of each; wash, boil them till tender, drain and press them, chop them fine, add melted butter, and serve up the sauce immediately, for should the herbs be mixed with the butter any length of time before it is served up, they will be discoloured. The same observation should be noticed in making parsley and butter sauce.

Soak a piece of crumb of bread with half a pint of milk or cream, add a peeled middling-sized onion, and put them over a fire; when the milk is absorbed bruise the bread, mix with it two ounces of fresh butter, a little white pepper, and salt; and when it is to be served up take out the onion.

In order to prevent butter from oiling, the flour and water that may be sufficient for the quantity of butter should be made boiling, skimmed clean, and the butter added to dissolve, being careful it is of a proper thickness.

In the same manner may be made fish sauces, adding the liquor of the lobsters or oysters, &c. with flour and water, and when boiling add the butter with the other ingredients.

Take middling-sized melons when half ripe, cut them in quarters, take away the seed, and lay the melons in salt and water for three days. Have ready a thin syrup; then drain and wipe dry the quarters, put them into the sugar, and let them simmer a quarter of an hour; the next day boil them up again, and so on for three days; then take them out, and add to the syrup some mountain wine, a little brandy, and more sugar; clarify it, and boil it nearly to a candied height, put the melons into it and boil them five minutes; then put them in glasses, and cover them close with bladder and leather.

Take two eggs beat up, add them to a pint of good mild yest and a little milk. Sift four pounds of best white flour, and set a sponge with the above ingredients; then make boiling half a pound of fresh butter and some milk, a sufficient quantity to make the sponge the stiffness of common dough. Let it lay in the kneading trough till well risen; then mould and make it into the form of loaves of the bigness of small teacups; after which batch them flat, bake them in a moderate oven, and when nearly done take them out, cut the top from the bottom, and dry them till of a nice colour on tin plates in the oven.

Take a table spoonful of orange flower water, a table spoonful of flour, the same of good cream, sifted sugar to the palate, and a dessert spoonful of syrup of cinnamon; beat all the ingredients together for twenty minutes; then make the wafer tongs hot, and pour a little batter just sufficient to cover the irons; bake them over a slow fire, and when taken from the tongs roll them round, and preserve them in a dry place.

To half a pound of best white flour sifted add half a pound of sifted loaf sugar, a quarter of a pound of fresh butter, two table spoonfuls of rose water, a little salt, the yolks and whites of three eggs beat up, and mix all well together for twenty minutes. Then roll it out, cut it into what shapes you please with a pastry cutter, put them on baking plates rubbed with butter, wash the tops of the paste with whites of eggs well beaten, and bake them in a brisk oven.

To a pint of water add the juice of three seville oranges, cinnamon, cloves, and mace, a small quantity of each, a bit of lemon peel, and boil them together a quarter of an hour; then strain and add to the liquor a pint of red port, plenty of loaf sugar, and a little cochineal; after which pare, cut into halves, and core, twelve large baking pears, put them into a pan, add the liquor, cover the pan with writing paper, and bake them in a moderate oven.

To four pounds of loaf sugar put two quarts of water into a preserving pan, set it over a fire, and add (when it is warm) the whites of three eggs beat up with half a pint of water; when the syrup boils skim it clean, and let it simmer till perfectly clear.

N. B. To clarify sugar for carmel requires but a small quantity of water; and the different degrees of strength, when wanted, must be attended to with practice. They are generally thrown over a mould rubbed with sweet oil; for cakes, with a fork dipped in the sugar, &c.

Put a quart of boiling water into a stewpan, add a quarter of a pound of cloves, cover the pan close, set it over a fire, and let the cloves boil gently for half an hour; then drain them dry, and add to a pint of the liquor two pounds of loaf sugar. Clear it with the whites of two eggs beat up with a little cold water, and let it simmer till it becomes a strong syrup. Preserve it in vials close corked.

Take the pippins when nearly ripe, pare, core, and cut them into very thin slices, or bruise them a little in a marble mortar. Then put them into an earthen vessel, add a small quantity of water, the rind of a lemon, plenty of sifted sugar, and a little lemon juice. Let the ingredients remain in the pan close covered for two days, then strain the juice through a piece of lawn, add more sugar if requisite, clear it with white of egg if necessary, and boil it to a syrup.

N. B. Nonpareils, quinces, pine-apples, or the rind of lemons peeled very thin, may be done in the same manner.

Clarify with three whites of egg four pounds of loaf sugar mixed with three quarts of spring water and a quarter of an ounce of isinglass; when it is cold add to the syrup a sufficient quantity of orange flower water as will make it palatable, and likewise a little syrup of cloves. Put it into bottles close corked for use.

Clarify sugar to a carmel height, which may be known by dipping in a fork, and if it throws the sugar as fine as threads put in the flowers. Have ready teacups with the insides rubbed with sweet oil; put into each cup four silver table spoonfuls of the sugar and flowers, and when cold turn them out of the cups, and serve them up piled on each other.

Gather one pound of damask rose leaves when in high season, put them into an earthen vessel, add a quart of boiling spring water, cover the pan close, and let it remain six hours; then run the liquor through a piece of lawn, and add to a pint of the juice a pound and a half of loaf sugar; boil it over a brisk fire till of a good syrup, being careful in the skimming, and preserve it in bottles close corked.

Take fresh gathered gerkins of a large size, and lay them in salt and water for two days; then drain and wipe them dry, put them into glasses, make boiling-hot a mixture of sugar, vinegar, and water, a small quantity of each; pour it over the cucumbers, cover and set them in a warm place, likewise boil the liquor and pour over them for three successive days. Then take a quart of the liquor, add to it plenty of cloves, mace, ginger, and lemon peel. Boil these ingredients for half an hour, strain and put to it plenty of sifted sugar, clear it with whites of eggs if requisite, boil to a strong syrup, and put it to the gerkins. When wiped dry and in the glasses, cover them down very close.

Take large bunches of ripe currants, make a thin syrup with sugar and water, set it over a fire, when it boils put in the fruit, and let them remain in a cold place till the next day; then take them out carefully, lay them on a dish, make the liquor boil again, and put in the currants, taking care not to let them break. Take them out a second time, add more sugar to the syrup, with a quart of currant juice; clarify it, boil it to a strong syrup, and when it is cold put the currants into glasses, pour the syrup over, and tie them down close.

Bruise a quart of ripe barberries, add a quart of spring water, put them over a fire, when boiling run the liquor through a fine sieve, and put with it three pounds of clarified sugar. Then add a sufficient quantity of large bunches of ripe barberries, put them over a fire, when boiling-hot set them away till the next day, take the barberries out of the syrup and put them into glasses; boil the liquor to a good consistence, pour it over, and cover them close.

Put a quart of green gooseberries and a gill of water in a stewpan over a fire close covered; when the fruit is tender rub it through a fine hair sieve, add to the pulp sifted loaf sugar, and let it stand till cold. In the mean time put a pint of cream or new milk into a stewpan, with a stick of cinnamon, a small piece of lemon peel, sugar, a few cloves and coriander seeds, and boil the ingredients ten minutes. Have ready the yolks of six eggs and a little flour and water well beaten; strain the milk to them, whisk it over a fire to prevent it from curdling, when it nearly boils set the pan in cold water, stir the cream for five minutes, and let it stand till cold. Then mix the pulp of the gooseberries and the cream together, add a little grated nutmeg, and sweeten it more if agreeable to the palate.

N. B. Strawberries, raspberries, apricots, and other ripe fruits, may be rubbed through a sieve and the pulp added to the cream.

To half an ounce of sago washed clean add a pint of water and a bit of lemon peel; cover the pan close, set it over a fire, let it simmer till the sago is nearly done, and the liquor absorbed. Then put to it half a pint of red port, a tea spoonful of pounded cinnamon and cloves or mace, sweeten to the palate with loaf sugar, and let it boil gently for ten minutes.

Mix together three table spoonfuls of oatmeal, a very little salt, and a quart of water; put them over a fire, and let it boil gently for half an hour. Then skim and strain it, add to it an ounce of fresh butter, some loaf sugar, a little brandy, and grated nutmeg; or instead of these ingredients put pepper, salt, and fresh butter, to the palate; then boil it again five minutes, mix it till very smooth, and let it be of a moderate consistence.

Gather gooseberries on a dry day when about half grown, and pick off the stalks and blossoms; then put the fruit into wide-mouthed bottles and shake them down; cork them very close, bake them in a moderate oven till thoroughly heated through, and set them in a dry cool place.

[The above mode of preserving fruits is recommended in preference to preserving them with sugar, it frequently happening that fruits done with syrup will fret, and in that event the whole be spoiled.]

When the gooseberries are picked put them into the bottles and cover them with spring water; then set them in a large pan of cold water, put them over a moderate fire, and when the gooseberries appear to be scalded enough take out the bottles and set them in a cool place, and when cold cork them close.

[This mode has been found to answer extremely well. The small champaign gooseberry is recommended likewise for the purpose.]

Take half a pound of sifted sugar, half a pound of fresh butter, three quarters of a pound of sifted flour, and rub all together; then wet it with a gill of boiling milk, strew in a few carraway seeds, and let it lay till the next day; after which mould and cut it into eleven dozen pieces, roll them as thin as possible, and bake them in an oven three parts cold.

Take nine eggs and sifted sugar of their weight; break the whites into one pan and the yolks into another; then whisk the whites till of a solid froth, beat the yolks, and whisk them with the whites; add the sugar with the weight of five eggs of flour, mix all well together, put in a few carraway seeds, and bake it in a hoop.

Take the same mixture as for diet bread, only omitting the carraway seeds; then rub the inside of small tin pans with fresh butter, fill them with the mixture, sift sugar over, and bake them in a moderate oven.

To one pound and a half of flour put half a pound of fresh butter broke into small pieces round it, likewise a quarter of a pound of sifted sugar, and half a grated nutmeg; then make a cavity in the center of the flour and set a sponge with a gill of yest and a little warm milk; when well risen add slices of candied orange or lemon peel and an egg beat up. Mix all these ingredients well together with a little warm milk, let the dough be of a proper stiffness, mould it into a cake, prove it in a warm place, and then bake it.

Break six eggs into a pan with three table spoonfuls of rose water, whisk them well together, add a pound of sifted sugar, a dessert spoonful of pounded cinnamon, and as much flour as will make it into a good paste; then roll it out, cut it into what shapes you please, bake them on white paper, and when done take them off, and preserve them in a dry place for use.

Take an ounce of cochineal beat very fine; add three gills of water, a quarter of an ounce of roche-alum, and two ounces of lump sugar; boil them together for twenty minutes, strain it through a fine sieve, and preserve it for use close covered.

Take seven pounds of flour, make a cavity in the center, set a sponge with a gill and a half of yest and a little warm milk; then put round it one pound of fresh butter broke into small lumps, one pound and a quarter of sifted sugar, four pounds and a half of currants washed and picked, half an ounce of sifted cinnamon, a quarter of an ounce of pounded cloves, mace, and nutmeg mixed, sliced candied orange or lemon peel and citron. When the sponge is risen mix all the ingredients together with a little warm milk; let the hoops be well papered and buttered, then fill them with the mixture and bake them, and when nearly cold ice them over with sugar prepared for that purpose as per receipt; or they may be plain.

Take six ounces of sifted sugar, six ounces of fresh butter, four whites and two yolks of eggs, nine ounces of flour, and mix them well together in an earthen pan with the hand; then add three quarters of a pound of picked currants, and drop the mixture with a spoon upon tin plates rubbed with butter, and bake them in a brisk oven.

Take two pounds of flour, four ounces of common sugar, and half an ounce of carraway seeds pounded; then set a sponge with half a gill of yest and some warm milk, and when it works take some boiling milk, add to it five ounces of fresh butter, mix it up light, add let it lay some time; then roll it out, cut it into what forms you please, and bake them in a moderate oven.

Take four pounds of flour, half a pound of sifted sugar, one ounce of carraway seeds, half an ounce of ginger pounded and sifted, six ounces of fresh butter, and two ounces of candied orange peel cut into small slices. Then take a pound of treacle or honey and a gill of cream, make them warm together, mix all the ingredients into a paste, and let it lay six hours; then roll it out, make it into nuts, and bake them in a moderate oven.

Take two pounds of sifted loaf sugar, four pounds of fresh butter, four pounds of best white flour dried and sifted, a quarter of an ounce of mace and cinnamon, likewise the same quantity of nutmeg pounded and sifted, thirty eggs, four pounds of currants washed, picked, and dried before a fire, a pound of jordan almonds blanched and pounded, a pound of citron, a pound of candied orange and a pound of candied lemon peels cut into slices, and half a pint of brandy; then proceed as follows:—First work the butter to a cream with the hand, then beat in the sugar for a quarter of an hour, whisk the whites of eggs to a solid froth, and mix them with the sugar and butter; then beat the yolks for a quarter of an hour and put them to the above, likewise add the flour, mace, and nutmeg; beat all well together till the oven is ready, and then mix in lightly the brandy, currants, almonds, and sweetmeats. Line a hoop with paper, rub it with butter, fill it with the mixture, bake it in a brisk oven, and when it is risen cover it with paper to prevent it from burning. It may be served up either iced or plain.

Whisk the yolks of seven eggs for a quarter of an hour, add five ounces of sifted sugar, and mix them well; put to them a quarter of a pound of rice, some flour, a little brandy, the rind of a lemon grated very fine, and a small quantity of pounded mace; then beat six whites of eggs for some time, mix all together for ten minutes, fill a hoop with the mixture, and bake it in a brisk oven.

Take a pound of fresh butter and rub with it a pound of flour, mix them into a light paste with a gill of yest and some warm cream, and set it in a warm place to rise; then mould in with it a few carraway seeds, make it into cakes the size of small french rolls, and bake them on tins buttered.