BUTTER FOR PASTRY AND CAKES

["Butter, which so largely enters into the pastrycook’s business, is another important point for consideration. It should be perfectly sweet, and before it is used made smooth on a marble slab. Salt butter made from cows fed on poor pasture is the best for puff paste, and is the most proper for ornamental work; it should be washed in water two or three times before being used. On the other hand, for every kind of cake the butter cannot be too rich.", "* * * * *", "In the course of this work I likewise intend to touch on the icing of bride and other cakes.", "III. BREAD, TEA CAKES, BUNS, ETC.", "1.--To make Home-made Bread.", "Put 1 stone of fine flour into your mixing pan; make a hole in the middle of the flour, and press the sides of the hole to prevent the liquid running through; dissolve 2½ ozs. of yeast in 1 gill of water, and put it in the hole made in the flour; mix a little flour in the liquid to make a thin batter, cover your pan over and let it rise to a nice cauliflower top; when ready, dissolve 2½ ozs. of salt in 1 gill of water, put this into your pan, and then take sufficient water (or water and milk) to make all into a nice dough; let it rise a little in the pan, then weigh off into your tins, and prove and bake. The heat of the water should be between 80° and 90° Fahr.", "2.--Bread-making by the Old Method.", "To make a sack of flour into bread the baker takes the flour and empties it into the kneading trough; it is then carefully passed through a wire sieve, which makes it lie lighter and reduces any lumps that may have formed in it. Next he dissolves 2 oz. of alum (called in the trade “stuff” or “rocky”) in a little water placed over the fire. This is poured into the seasoning tub with a pailful of warm water, but not too hot. When this mixture has cooled to a temperature of about 84 degrees, from 3 to 4 pints of yeast are put into it, and the whole having been strained through the seasoning sieve, it is emptied into a hole made in the mass of flour and mixed up with a portion of it to the consistency of thick batter. Dry flour is then sprinkled over the top. This is called the quarter-sponge, and the operation is known as “setting.” The sponge must then be covered up with sacks, if the weather be cold, to keep it warm. It is then left for three or four hours, when it gradually swells and breaks through the dry flour laid upon its surface. Another pail of water impregnated with alum and salt is now added, and well stirred in, and the mass sprinkled with flour and covered up as before. This is called setting the half-sponge. The whole is then well kneaded with about two more pailfuls of water for about an hour. It is then cut into pieces with a knife, and to prevent spreading it is pinned, or kept at one end of the trough by means of a sprint-board, in which state it is left to “prove,” as the bakers call it, for about four hours. When this process is over the dough is again well kneaded for about half an hour. It is then removed from the trough to the table and weighed into the quantities suitable for each loaf. The operation of moulding, chaffing, and rolling up can be learnt only by practice.", "3.--Modern Way of making Bread.", "The modern way of making bread is as follows: Put 1 sack, or 20 stone, of flour into the trough, and, to take it all up, sponge 12 gallons of water of the required temperature, and from 10 to 16 ozs. of yeast, according to the strength. Then dissolve 2 lbs. of salt in the water and mix all together. In the morning, or when taken up again, add 6 gallons of water and 1½ lb. of salt. If a quick or “flying” sponge is required to be ready in an hour and a half, empty the sack of flour into the trough. Make a sprint, add 12 gallons of water of the required heat and 2 lbs. of yeast, and as much flour as you can stir in with the hand. Let it rise for one hour and a half; add 6 gallons more water (at the temperature the sponge is set, which should be about 100 degrees Fahr.), and 3½ lbs. of salt. Make all into a nice-sized dough; let it stand three-quarters of an hour, then scale off.", "4.--Scotch Style of making Bread.", "The bread-making industry has made great strides in Scotland. In Glasgow alone there are two firms which each bake over two thousand bags of flour a week--namely, J. and B. Stevenson and Bilsland Brothers--while five other firms each bake from five hundred to one thousand bags a week. In respect to the output, Scotland is a long way in advance of either England or Ireland. I can well remember the time when oatmeal cakes and scones were the staple food in Scotland; but such food is now notable by its absence. This brings to mind a story I once heard of an Englishman and a Scotchman who were arguing on the merits of their respective countries. The Englishman said, “Man Sandy, you are all fed on oatmeal! Why, in England we only feed our horses on oats.” Sandy’s reply was, “I don’t na but what you say, man, is a’ very true, but where wull ye get sic horses and where wull ye get sic men?”", "As I have said before, Parisian barm is the kind most used in Scotland; in fact, nearly all the Scotch advertisements require “men used to Parisian barm.” However, I have noticed lately that German yeast is steadily making its way in the North. The Scotch used generally to make their bread with what they called potato ferment. Now it is mostly quarter or full sponges. To make 1 sack of flour into bread with a quarter sponge take 1 gallon of water of the required temperature, add ½ a gallon of Parisian barm, and sufficient flour to make it into a good stiff dough. This is generally set between one and two o’clock, and is ready to take about half-past four. It should be dropped when ready an inch in the quarter boat or barrel. Empty it into the trough, add 10 gallons of water, dissolve 2 lbs. of salt, and mix all into a well-beaten sponge. Add 6 gallons of water of the required temperature and 1¼ lb. of salt in the morning, or when you take the sponge, and make all into a nice dough. The softer you can work the sponge the clearer and showier will be the loaf.", "To make 1 sack of flour with a full sponge, take 1 to 1½ gallons of barm, about 10 gallons of water of the proper temperature with 2 lbs. of salt dissolved in it; make all into a nice-sized sponge. When ready add 6 gallons of water of proper temperature, and 1¼ lb. of salt, and make it into dough.", "Care should always be taken to keep the barm clear of grease and churned milk, especially if the milk is sour.", "There are a great many substitutes for wheat-flour bread, some of which I will enumerate; but I do not think it needful to give the recipes for them, as the recipes and formulæ I have given are evidently those most popular in the English, Scotch, and Irish bakehouses. Among the many substitutes for wheat bread are the following: bread corn, rice bread, potato bread; bread made of roots, ragwort bread, turnip bread, apple bread, meslin bread, salep bread, Debreczen bread, oat and barley bread. The Norwegians, we are informed, make bread of barley and oatmeal baked between two stones; this bread is said to improve by age, and may be kept for as long as thirty or forty years. At their great festivals the Norwegians use the oldest bread, and it is not unusual at the baptism of infants to have bread made at the time of the baptism of their grandfathers.", "5.--Home-made Whole Meal Bread.", "Take 1 stone of wheat meal (granulated is best); put your flour in the basin or mixing bowl, and make a hole in the centre of the meal: dissolve 2 ozs. of yeast in a gill and a half of water, about 90° Fahr.; pour the yeast and water into the hole, and mix in as much of the meal as will make a soft batter; cover it up, and when it is ready (which you will know by its having a nice cauliflower top), add 2½ ozs. of salt, and sufficient water, at a temperature of say 80° Fahr., and mix all lightly into a nice mellow dough; put it past, with a cover over it, till you see it commence to rise; then divide it into the sizes required and place in tins to prove; bake in a moderate oven.", "Wheat meals, and brown or second flours, do not require so much working, either in the sponge or with the hands, in making it into dough, as do the flours of a finer quality.", "6.--Whole Meal Bread.", "(_For Master Bakers, as generally used in the Trade._)", "When setting your ordinary sponges at night for fine bread, dissolve 2½ ozs. of yeast and 2½ ozs. of salt in 1½ gallons of water, about 4° to 6° Fahr., under whatever heat at which you may be setting your fine sponges (according to the nature of the meal you are using); take as much whole meal flour as will make this quantity of water into a weak sponge, and in the morning, when it is ready, give it half a gallon of water off same heat as your fine sponges, with 5 ozs. of salt, and make all lightly into a dough so that there is no “scrape” about it, and work off in the same way as your ordinary bread.", "7.--Unfermented, or Diet Bread.", "Take 8 lbs. of granulated wheat meal (or meal made with a mixture of barley meal and wheat meal properly blended), 4 ozs. of cream of tartar, and 2 ozs. of carbonate of soda; mix the tartar and soda amongst the flour and sift all through a sieve; make a bay, and add 2 ozs. of crushed salt and 4 ozs. of castor sugar, putting the above in the bay and pouring in a little churned milk to dissolve the salt and sugar; then add as much churned milk as will take the 8 lbs. of meal in, and make into a nice-sized dough; weigh off, and bake in oval tins. They should be put immediately into the oven.", "I consider this the very best mode of making wheat meals into bread; bread thus made eats well, and keeps moist longer than fermented meals.", "8.--Rye Bread.", "Rye bread used to be in greater favour with the public than it now is, but I consider that is owing to the sodden, heavy way in which it is generally made; for if rye flour is properly blended with fine flour, instead of the barley meal generally used, it produces a very nice-flavoured loaf.", "Set a sponge at night with fine flour--say, 1 gallon of water, 1½ ozs. of yeast, and 1½ ozs. of salt; let your sponge be about the same consistency as for muffin batter; in the morning add 1 quart of water and 3 ozs. of salt, and make your dough up with rye meal; let your sponge be set of the same heat as for wheat meal bread.", "I have adopted this plan, and find it gives general satisfaction. In baking wheat meals, or other meals of the same nature, your oven should be 30° or 40° by the pyrometer under the heat used for fine bread.", "9.--Coarse Bread.", "Coarse flour (or “overheads,” as it is generally called in the south of Scotland) is the cheapest grade of flour made, and if properly manufactured it will vie with any class of flour in the market for a fine, sweet, nutty flavour; but of course it is dark in colour, and I have seen flour of this grade very strong and carry an exceedingly large quantity of water.", "In a test I had some time ago, I produced 110 4-lb. loaves, weighed in dough at 4 lbs. 6 ozs., out of 20 stone of this flour; but I may say that the flour was stone-dressed, and milled in the old style. This same class of flour was in general use in Scotland twenty years ago, and was generally made into coarse or second bread, and coarse “twopennies.” Many a poor family--ay, and rich families too--have thriven and had their hearts made glad on the produce of this grade of flour.", "TO MAKE COARSE BREAD.--Take, say 1 gallon of water, at the same temperature as for wheat meal bread; dissolve 1¼ ozs. of yeast, and the same quantity of salt, in the water; make into an ordinary-sized sponge, and when ready in the morning add half a gallon of water and about 4 ozs. of salt; then make all into a dough, and work off as other doughs.", "This flour can be sponged the same way as fine flour for a quick or flying sponge, only care should be used in not setting the sponge too warm, as I find that it ferments and works more quickly than the finer grades of flour.", "10.--Germ Flour Bread.", "Germ flour is amongst one of the newest kinds of flour placed before the public as a speciality. It is in appearance something like granulated wheat meal, and the vendors of it claim to have found a new process of removing the germ from the flour, and subjecting it to a certain process before it is again mixed with the flour. I am having germ bread made almost daily. Our mode of making it is as follows:--", "Dissolve 1½ ozs. of yeast in half a gallon of water, say 90° Fahr., and mix with this about 7 lbs. of germ flour; it should be ready in about an hour and a half; weigh off and prove; use no salt, as we think there is a certain amount of salt (or some substitute for salt) ground amongst the flour. For this class of bread it makes a very nice-eating loaf.", "11.--Tea-Cakes.", "To be able to make a good tea-cake is considered a great point in the baking trade. The following not only makes good tea-cakes, but also capital Scotch cookies.", "Take ½ a gallon of water at, say, 94° Fahr.; add 1 lb. of moist sugar, 5 ozs. of German yeast; dissolve all together, add, say, 1½ lb. of flour and mix. When well risen, add 1 lb. of lard and butter, 2 ozs. of salt, a few currants to taste; mix all together into tea-cake dough. Let it remain in a warm place for about half an hour, then weigh off at 8 or 9 ozs. for 2d.; prove, and bake.", "12.--Queen’s Bread.", "This can be made with the same dough, but omitting the currants, and making the dough tighter than for tea-cakes; add 1 egg to each pound of dough. Weigh at 3 ounces for a penny, and make into different shapes, such as half-moons, cart-wheels, twists, &c.", "13.--Sally Luns, Yorkshire, or Tea Cakes.", "Take 1 quart of milk, ¼ lb. of moist sugar, and 2 ozs. of German yeast. Ferment this with a little flour, and when ready, add ½ lb. of butter (some add also 4 eggs to this quantity) and make into dough as for tea-cakes; butter some rings or hoops, and place them on buttered tins, weigh or divide into 5 or 6 ozs. for twopence; mould them round, put them in the hoops, and, when half proved, make a hole in each with a piece of stick. Do not overprove them, or they will eat poor and dry. When baked, which will be in about ten or fifteen minutes, wash over the top with egg and milk.", "14.--Muffins.", "Sift through the sieve 4 lbs. of good Hungarian flour; take as much water and milk as will make the above into a nice-sized batter, having previously dissolved 2 ozs. of yeast, 1 oz. of sugar, and ¾ oz. of salt in the liquid; then beat this well with your hand for at least ten minutes; after it has half risen in your pan beat again for other ten minutes; then let it stand till ready, which you will know by the batter starting to drop. Have one of your roll-boards well dusted with sifted flour, and with your hand lay out the muffins in rows. The above mixture should produce 24 muffins. Then, with another roll-board slightly dusted with rice flour, take the muffins and with your fingers draw the outsides into the centre, forming a round cake; draw them into your hand and brush off any flour that may be adhering to them; place them on the board dusted with rice, and so on till all are finished; then put them in the prover to prove, which does not take long. The heat of the liquid for muffins (or crumpets) should range from 90° to 100° Fahr., according to the temperature of the bakehouse.", "One great point to guard against in fermenting cakes or bread, is to see that your sponge or dough does not get chilled. By the time your muffins are ready, have the stove or hot plate properly heated, then row them gently on to the hot plate so as not to knock the proof out of them; when they are a nice brown turn them gently on the other side and bake a nice delicate brown.", "15. _Another way._--Some persons now make muffins after the same formula as for tea cakes, namely, moulding one in each hand and pinning out the size required, then proving and baking. I have tried that way more than once, but I cannot get the muffins to appear anything like what my experience teaches me a muffin should be. Practice and judgment are required to make one proficient in muffin-making.", "There has recently been introduced to the trade a hot plate heated with gas, which will go a long way in helping the muffin-maker. It is both cleaner, handier, and you can bake with it to a more certain degree of heat.", "16.--Crumpets.", "Crumpets are generally made by muffin-makers, the most modern formula being the following:--Take 4 lbs. of good English flour, 2 ozs. of good yeast, and 2 ozs. of salt. The flour and salt may be sifted together. Take 1 quart of milk, and 1½ quarts of water, at about 100° Fahr.; dissolve your yeast in the water, then mix in your flour and salt; make all into a thin liquid paste, giving it a thoroughly good mixing; let it stand for one hour, when you may again give it a thoroughly good beat; let it stand for another hour, when it will be ready to bake off. In the meantime thoroughly clean your stove or hot plate before it gets hot, and give it a rub over with a greasy cloth; then have your rings of the size required (they should be half an inch in depth); slightly grease them, and see that they are greased for each round of the hot plate; have a cup in one hand and a saucer in the other to prevent the batter dropping; pour half a cup of the batter into the rings and spread them with a palette knife to a level surface, putting what comes off (if any) back into your pan. Then, when the bottom part is of a nice golden colour, turn them over with your palette knife, turning the ring at the same time, and bake off a nice colour. Remove them from the stove or hot plate, and lay them on clean boards for a couple of minutes, when with a gentle tap your rings will come clear; and so on till finished. Nothing but careful practice, and particular attention to the whys and wherefores of both hot plates and batter, will make a good muffin or crumpet-maker.", "17.--Oatmeal Cake.", "Take 7 lbs. of medium oatmeal, 1½ oz. salt, 1½ oz. carbonate of soda, 1½ oz. cream of tartar, 1½ lb. of flour, 1½ lb. of lard. Rub the lard in the oatmeal and flour, having previously mixed all the other ingredients in the oatmeal; make a bay, add sufficient cold water to make all into a good working dough, weigh off at 8 ozs., mould up, pin out the size you think most suitable, cut into four, and place on clean dry tins. Bake in a sharp oven.", "18.--Bath Buns.", "1 lb. of flour, 8 ozs. of butter, 8 ozs. of sugar, 4 eggs, a little warm milk, 1 oz. of Parisian yeast, some citron peel cut small, and half a nutmeg grated. This will make fourteen twopenny buns.", "Rub the butter in with the flour, make a bay and break in the eggs, add the yeast with sufficient milk to make the whole into a dough of moderate consistency, and put in a warm place to prove. When it has risen enough mix in the peel, a little essence of lemon, and the sugar, which should be in small pieces about the size of peas. Divide into pieces for buns, prove and bake in gentle heat. They may be washed with egg and dusted with sugar before proving.", "19. _Another Way._--4 lbs. of flour, 1 lb. of butter, 6 ozs. of sugar, 4 ozs. of yeast, 4 eggs, and sufficient milk to make all into a dough; add essence of lemon.", "Warm the milk, add the sugar and yeast with sufficient flour to make a ferment; when ready, add butter, eggs, and remainder of flour, with currants or peel to taste. Weigh or divide into 3 ozs. each, mould them up round egg on top rolled in castor sugar; slightly prove, bake in moderate oven.", "20.--Hot Cross Buns.", "Take 1 quart of milk or water, 3 ozs. of yeast, 12 ozs. of moist sugar, 12 ozs. of butter, 1 oz. of salt, with sufficient flour to make a nice mellow dough.", "Proceed the same as for tea-cakes (p. 24), adding spice, currants, and peel to taste; weigh 4 ozs. for a penny, make a cross in the middle of the bun, wash over with egg, and prove. Spice, however, is very seldom used, as it tends to darken the buns, and thus giving them a poor appearance. An ingenious apparatus has been invented called a Patent Bun Divider, which greatly facilitates the making of these buns, and cannot fail to be of great service where large quantities of buns or cakes are required to be divided. All that is needed is to weigh 8 lbs. of dough, place it in the pan, and at one stroke of a lever thirty buns or cakes are divided ready to mould.", "21.--Chelsea Buns.", "Take plain bun dough (or if for common buns, bread dough), roll it out in a sheet, break some firm butter in small pieces and place over it, roll it out as you would paste; after you have given it two or three turns, moisten the surface of the dough, and strew over it some moist sugar; roll up the sheet into a roll, and cut it in slices; or cut the dough in strips of the required size and turn them round; place on buttered tins having edges, half-an-inch from each. Prove them well, and bake in a moderate oven. They may be dusted with loaf sugar either before or after they are baked. The quantity of ingredients used must be regulated by the required richness of the buns. ½ lb. of butter, ½ lb. of sugar, with 4 lb. of dough, will make a good bun. When bun dough is used, half the quantity of sugar will be sufficient; some omit it altogether.", "22.--Balmoral Cakes.", "3½ lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 5 eggs, nearly 1 quart of milk, a few caraway seeds, with 1½ oz. of carbonate of soda and tartaric acid, mixed in proportion of 1 oz. of soda to ¾ oz. of acid.", "Mix the soda and acid well with the flour, then rub in the butter and sugar; make a bay with the flour, add the seeds, beat up the eggs with the milk, and make all into a dough. Put into buttered pans according to the size; dust with castor sugar, and bake in a moderate oven.", "23.--Balloon or Prussian Cakes.", "Take currant bun dough and make it into a round flat cake of any required size, and place it on a buttered tin. When it is about half proved, divide it with a long, flat piece of wood having a thin graduated edge, into eight equal parts, and place it again to prove. When it is proved enough, brush over the top lightly with the white of an egg well whisked, dust it with fine powdered sugar and sprinkle it with water, just sufficient to moisten the sugar. Bake it in a rather cool oven to prevent the icing getting too much coloured.", "24.--Saffron Buns.", "Take the same mixture as for tea cakes, add 1 oz. of caraway seeds, and colour it with saffron. Mould them round, and put them on the tins so as not to touch. When they are near proof, wash the tops with egg and milk, and dust them with castor sugar. Put them in the oven to finish proving, and bake them in a moderately hot oven.", "25.--Cinnamon Buns.", "Made same way as saffron buns, but leaving out the caraway seeds and saffron, and using instead sufficient ground cinnamon to flavour them.", "26.--Jubilee Buns.", "2 lbs. of flour, ¾ lb. of butter, ¾ lb. of sugar, 4 eggs, ½ oz. of voil.", "Rub the butter in with the flour, make a bay and add the sugar, pound the salt in a little milk and pour it in, break the eggs, and mix all together into a dough. Make six buns out of 1 lb. of dough, mould them round, wash the top with eggs, put some currants on the top, and dust with sugar.", "27.--German Buns.", "4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, 12 ozs. of butter, 1½ lbs. of sugar, 4 eggs, 10 drops of essence of lemon, with milk.", "Mix tartar and carbonate of soda with the flour, make a sprint or bay, put butter and sugar in bay, cream; add eggs, then milk, make all into a dough, and size them off on buttered tins one inch apart. Wash over with egg, and put a little sugar on top, and bake in a moderate oven.", "28.--Common German Buns (for wholesale purposes).", "4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, ½ lb. of lard, 1½ lb. of moist sugar, a little turmeric and churned milk; then proceed as for best German buns. Bake in a sharp oven.", "29.--London Buns.", "Take 1 pint of milk warmed in a basin, add 2 ozs. of yeast, 8 ozs. of moist sugar, and make a dough with sufficient flour. When the sponge is ready add 12 ozs. of butter, a pinch of salt, and have ready 4 ozs. of chopped peel. Mix all in the dough with 2 eggs and lemon, and prove. When about half proved wash over with yolk of egg. Put sugar on top when full proved.", "30.--Penny Queen Cakes.", "1½ lb. of butter, 2 lbs. of sugar, 15 eggs, 2 lbs. of flour, 1 lb. of patent flour. Cream butter and sugar in a basin, add eggs, then flour, and as much milk as will make a nice batter. Bake in fluted pans.", "31.--Patent Flour.", "Take 4 ozs. of tartar, and 2 ozs. of carbonate of soda, and 8 lbs. of flour, and sift through a sieve three times.", "32.--Penny Rice Cakes.", "4 lbs. of flour, 2½ lbs. of castor sugar, 1½ lb. of butter, 10 eggs, 1 oz. of tartar, ¾ oz. of carbonate of soda, ½ lb. of ground rice, milk to dough. Cream butter and sugar together, add eggs; when well creamed, add flour, rice, and milk. Bake in small round hoops papered round the side.", "33.--Cocoanut Cakes.", "These are made in the same way, with the same mixture, but leaving out the rice and adding the same quantity of cocoanut. Dust cocoanut on the top of each.", "34.--Albert Cakes.", "Cream 12 oz. of butter with 1 lb. of sugar, add 13 eggs; mix ½ oz. of carbonate of soda and ¼ oz. of acid with 2 lbs. of flour; weigh 8 ozs. of currants. Mix all together with milk, and bake in a small edged pan. Cut into squares when cold.", "IV. GINGERBREAD, PARKINGS, SHORTBREAD, ETC.", "35.--Queen’s Gingerbread.", "Take 2 lbs. of honey, 1¾ lb. of best moist sugar, and 3 lbs. of flour, ½ lb. of sweet almonds blanched, and ½ lb. of preserved orange peel cut into thin fillets, the yellow rinds of two lemons grated off, 1 oz. of cinnamon, ½ oz. of cloves, mace, and cardamoms mixed and powdered.", "Put the honey in a pan over the fire with a wineglassful of water, and make it quite hot; mix the other ingredients and the flour together, make a bay, pour in the honey, and mix all well together. Let it stand till next day, make it into cakes, and bake it. Rub a little clarified sugar until it will blow in bubbles through a skimmer, and with a paste-brush rub over the gingerbread when baked.", "36.--German Gingerbread.", "Same as Queen’s Gingerbread, but dust tins with flour instead of grease.", "37.--Spiced Gingerbread.", "Take 3 lbs. of flour, 1 lb. of butter, 1 lb. of moist sugar, 4 ozs. of candied lemon or orange peel cut small, 1 oz. of powdered ginger, 2 ozs. of powdered allspice, ½ oz. of powdered cinnamon, 1 oz. of caraway seeds, and 3 lbs. of treacle.", "Rub the butter into the flour, then add the other ingredients, and mix in the dough with the treacle. Make it into nuts or cakes, and bake in a cool oven.", "38.--Scarborough Gingerbread (for wholesale purposes).", "Take 180 lb. of treacle, 4 lbs. of lard, 4 lbs. 10 ozs. of carbonate of soda, 2 lbs. 11 ozs. of caraway seeds, 2 lbs. 11 ozs. of ginger, and ½ a gallon of water to dissolve the soda. Mix all together with a sufficient quantity of flour.", "This should turn out about 390 lbs. of very good gingerbread. Wash with glue and water which has been boiled.", "The taste for gingerbread is very widespread, large quantities of the best quality being exported to India. Holland is regarded as carrying off the palm for making good gingerbread. Shakespeare makes mention of it in _Love’s Labour’s Lost_, where he says, “An I had but one penny in the world thou should’st have it to buy gingerbread.”", "39.--Ginger Cakes.", "2¼ lbs. of flour, ½ lb. of butter, 1 lb. moist sugar, 2 ozs. of ginger. Rub the butter in with the flour and make the whole into a paste with prepared treacle. Make them into round flat cakes, wash the top with milk, lay a slice of peel on each, and bake in a cool oven.", "40.--Prepared Treacle.", "Take 4 lbs. of treacle, 1 oz. of alum, 2 ozs. of pearlash, and mix.", "41.--Prepared Treacle for Thick Gingerbread.", "Take 7 lbs. of treacle, 3 ozs. of potash, 1 oz. volatile salt, and 2 ozs. of alum. The colour of the gingerbread when baked will be according to the quality of the treacle used. Golden syrup makes the lightest coloured and best.", "42.--Laughing or Fun Nuts.", "1 lb. of gingerbread dough, 3 ozs. of butter, 3 ozs. of sugar, 1 oz. of cayenne pepper. Mix all together, pin out in a sheet, one-eighth of an inch thick. Cut them out the size of a penny. They are very hot.", "43.--Grantham or White Gingerbread.", "4 lbs. of flour, 2½ lbs. of loaf sugar, 4 ozs. of butter, 1 oz. of volatile salt, 1 pint of milk, ½ oz. of ginger, ¼ oz. of ground cinnamon, nutmeg, and mace, ½ oz. caraway seeds.", "44.--Spice Nuts.", "3 lbs. of flour, 1 lb. of butter, 1 lb. of moist sugar, 4 ozs. of candied peel cut small, 1 oz. ginger, 2 ozs. allspice, ¼ oz. of cinnamon, 1 oz. caraway seeds, 3 lbs. prepared treacle. Mix same as other doughs.", "45. _Another Way._--Take 3 lbs. of flour, 2 lbs. of sugar, 2 lbs. of treacle, 2 ozs. of ginger, ¼ oz. of carbonate of soda, 2 drs. of tartaric acid. Mix the day before baking.", "46. _Another Way._--7 lbs. of flour, 5 lbs. of syrup, 2¾ lbs. of moist sugar, 1 lb. of lard, 4 ozs. ginger, ½ oz. of tartaric acid, ½ oz. of carbonate of soda, ½ oz. of cinnamon, ½ oz. of mace. Mix and work same as other doughs. This is a capital mixture.", "47.--Light Gingerbread.", "Dr. Colquhoun gives a recipe for preparing a light gingerbread as follows: Take 1 lb. of flour, ¼ oz. of carbonate of magnesia, and 1/8 oz. of tartaric acid. Mix the flour and magnesia thoroughly, then dissolve and add the acid; take the usual quantity of butter, treacle, and spice; melt the butter and pour it with the treacle and acid into the flour and magnesia. The whole must then be made into a dough by kneading, and set aside for a period varying from half an hour to an hour; it will then be ready for the oven, and should not on any account be kept longer than two or three hours before being baked. When taken from the oven it will prove a light, pleasant, and spongy bread, having no injurious ingredients in it. That made with potash, says Dr. Colquhoun, gives the bread a disagreeable alkaline flavour, unless disguised with some aromatic ingredient, and is likely to prove injurious to delicate persons.", "48.--Italian Jumbles, or Brandy Snaps.", "6 lbs. of flour, 7 lbs. of good rich sugar, 1¼ lb. of butter or lard, 2 ozs. of ginger or mixed spice, 6 lbs. of raw syrup. Make the whole into a moderately stiff paste or dough, roll out into sheets fully an eighth of an inch thick, cut them with a plain round cutter of 3 inches diameter, put them on tins well greased, and bake in a moderate oven. When baked cut them from the tin and lay them on the peel-shaft till they are hard. If they should get too cold to turn, put them in the oven to warm. Brandy snaps are the same as above, without being turned.", "NOTE.--For cakes, spice nuts, or biscuits of a small size, that require washing on top, use a piece of linen the size of the tin, dip it in water, squeeze it, and spread it on top of the snaps or biscuits and gently press your hand over it. This will prevent them from running together on the tins.", "49.--Halfpenny Gingerbread Squares.", "8 lbs. of flour, 4 lbs. of treacle, 3 ozs. of pearlash, 3 ozs. of alum, and 1 oz. of carbonate of soda. Make a bay, put in the treacle, add the soda, dissolve the pearlash in 1 gill of cold water and pour it on the treacle; put another gill of water in a small pan, add the alum, and let it boil till it is dissolved; then pour it on the other ingredients. Mix all together, put into two tins about 24 inches by 18 inches with an edge 1 inch high. Cut out of each tin 2s. 3½d. worth. This mixture is for wholesale purposes, and pays well.", "NOTE.--Nearly all mixtures made in this way are best made the day before.", "50.--Hunting Nuts.", "7 lbs. of flour, 3½ lbs. of treacle, 1 lb. of sugar, 1 lb. of butter, 3 ozs. of pearlash, 3 ozs. of alum, half a teaspoonful of essence of lemon, 1 lb. of lemon peel cut small. Mix as above; roll out the dough in strips, and with the fingers break off pieces the size of a small marble, lay on the tins in rows and bake in a moderate oven on tins slightly buttered.", "51.--Parkings.", "3½ lbs. of oatmeal, 1 lb. of flour, 1 lb. of butter, 8 ozs. of moist sugar, ½ oz. of baking powder, with sufficient syrup to make all into a moderately stiff dough; weigh off at 4 ozs. for a penny, mould up round, and place on tins 2½ inches apart. Bake in a cool oven.", "52. _Another Way._--6 lbs. of snap dough, 12 ozs. of moist sugar, 10 ozs. of butter, 1¾ lb. of oatmeal, 1½ oz. of carbonate of soda, 1 oz. of caraway seeds, 1 oz. of seasoning. Proceed as above.", "53.--Parking Cake.", "3 lbs. of oatmeal, 1 lb. of flour, 4 lbs. of treacle, 1 lb. of good butter, 2 teaspoonfuls of carbonate of soda, 1 gill of beer. Mixed up as above. Baked in an edged pan 3 inches high, in a cool oven.", "54.--Scotch Shortbread.", "Take 1 lb. of butter, 2 lbs. of flour, 8 ozs. of powdered sugar. Mix the sugar in the butter, then take in all the flour and thoroughly mix and rub all together till of a nice mellow colour and easy to work; weigh off the size required, and shape into square or round pieces; dock them on the top, notch them round the sides, put on clean dry tins, and bake in a moderate oven.", "55.--English Shortbread.", "1 lb. of flour, ½ lb. of sugar, ½ lb. butter, 2 eggs. Mix as for Scotch Shortbread, ornament the tops with designs of neatly-cut lemon peel and caraway comfits.", "56.--French Shortbread.", "2 lbs. of flour, ¾ lb. of butter, ¾ lb. of sugar, 4 eggs, ½ oz. of ammonia. Rub the butter in the flour, make a bay, put in the eggs, sugar, and ammonia; beat them well with your hand, then draw in the flour and butter; make all into a dough, weigh at 12 ozs., chaff them up round, pin out a good breadth, mark them off into eight, place a piece of peel on each, and bake in good oven. Cut the marked pieces with a sharp knife after they are baked.", "V. HARD BISCUITS.", "57.--Machine-made Biscuits.", "In making the dough for hard biscuits it should be kept in a loose crumbly state until the whole is of an equal consistency, then work, rub, or press it together with your hands until the whole is collected or formed into a mass. If the old-fashioned biscuit brake is replaced by a biscuit machine so much the better for the baker and the goods he turns out. If so, then all that is necessary will be to properly adjust the rollers whether for braking (that is making the dough) or rolling out for the cutter. If an amateur tries to make biscuits he will always experience some difficulty in moulding them if they are hand-made. When this is so it would be better to cut them out with a cutter.", "58.--Ship Biscuits.", "These were evidently the first biscuits, from which have sprung all the varieties of hard biscuits which we at present possess. They are of the same character as those which were first made by man in his progress towards civilisation, and were baked or roasted on hot embers. Before this, men knew of no other use for their meal than to make it into a kind of porridge. Biscuits prepared in a simple fashion were for centuries the food of the Roman soldiers. The name is derived from the Latin _bis_, twice, and the French _cuit_ = _coctus_, meaning twice baked or cooked.", "Ship biscuits are composed of flour and water only; but some think a small proportion of yeast makes a great improvement in them. The method adopted is to make a small weak sponge as for bread previous to making the dough; the necessary quantity of water is then added. The flour used for the commoner sort of these biscuits is known as middlings or fine sharps; and those made from the finer or best are called captains or cabin biscuits. A sack of flour loses, by drying and baking, 28 lbs.", "59.--Captains’ Biscuits.", "7 lbs. of fine flour, 6 ozs. of butter, 1 quart of water or milk. Rub the butter in with the flour until it is crumbled into very small pieces, make a bay in the centre of the flour, pour in the water or milk, make it into a dough, and break it when made into dough, chaff or mould up the required size, 4 or 5 ozs. each, pin out with a rolling pin about 5 inches in diameter, dock them and lay them with their faces together. When they are ready bake them in a moderately quick oven, of a nice brown colour. These are seldom made with hand, as the machinery in use outstrips hand-made biscuits of this class in speed and gives a better appearance and quality.", "60.--Thick Captains.", "7½ lbs. of flour, ½ lb. of butter, 1 quart of water or milk. Mix as directed. When ready weigh out at 2 ozs. each, mould or chaff, roll out, dock quite through and bake in a hot oven. All biscuits of this class require thorough drying in the drying room.", "61.--Abernethy Biscuits.", "(_Dr. Abernethy’s Original Recipe._)", "1 quart of milk, 6 eggs, 8 ozs. of sugar, ½ oz. of caraway seeds, with flour sufficient to make the whole of the required consistency. They are generally weighed off at 2 ozs. each, moulded up, pinned and docked, and baked in a moderate oven.", "NOTE.--The heat of an oven is not required so strong for biscuits containing sugar, as it causes them to take more colour in less time.", "62.--Abernethys as made in London.", "7 lbs. of flour, 8 ozs. of sugar, 8 ozs. of butter, 4 eggs, 1½ pint of milk, 2 tablespoonfuls of orange-flower water, ½ oz. of caraway seeds.", "63.--Usual Way of making Abernethy Biscuits.", "Take 8 lbs. of flour, 1½ lb. of butter and lard, 12 ozs. of sugar, ½ oz. of caraway seeds; some use about ½ oz. of powdered volatile salts. Proceed to make into dough as before. Well break the dough and finish with either hand or machine.", "64.--Wine Biscuits.", "Take 8 lbs. of flour, rub in 2 lbs. of good butter. Make a bay, add about 1 quart of water, take in your flour and butter and well shake up, and note the more your mixture is shaken up and worked the better biscuits you will have. Also note in shaking up these biscuits, when they are mixed let your two thumbs meet, giving the mixture a shake up in the air till you have all the dry flour worked in and the mixture is nice and moist. Bake in a smart oven on wires.", "65.--Soda Biscuits.", "14 lbs. of flour, 1¼ lb. of butter, ½ oz. of carbonate of soda, 3 drachms of muriatic acid, 2 quarts of water. Mix as the last, adding the acid mixed with half-a-pint of the water after the dough is shaken up, then finish with the machine.", "66.--Boston Lemon Crackers.", "26 lbs. of flour, 2¼ lbs. of butter, 5 lbs. of sugar, 2 ozs. of ammonia, ½ oz. of essence of lemon, 3 quarts of water. This should be made into small round biscuits rather larger than pic-nics. Bake them in a sound oven.", "67.--Pic-Nics.", "30 lbs. of flour, 4 lbs. of butter, 4 lbs. of castor sugar, 3 ozs. of carbonate of soda, 2 ozs. of muriatic acid, 4 quarts of milk.", "68.--Common Pic-Nics.", "28 lbs. of flour, 2 lbs. of lard, 2 lbs. of sugar, 2 ozs. of carbonate of soda, 2 ozs. of hydrochloric acid. Mix as above and finish the dough in the usual way. Bake in a moderately brisk oven.", "69.--Luncheon Biscuits.", "56 lbs. of flour, 3½ lbs. of lard, 3½ lbs. of butter, 1¼ lb. of castor sugar, 4 quarts of milk, 4 quarts of water, 2 ozs. of carbonate of soda, 1½ oz. of hydrochloric acid. Mix as before described. Let the dough be of a good stiffness and broken very clear. The cutters may be either round or oval. They require about 20 minutes’ baking. As soon as they are drawing put them in the stove for about two hours.", "70.--Digestive Biscuits.", "Take equal parts of fine flour and wheat-meal flour and mix them together to 5 quarts of milk and water. Use 2½ lbs. of butter and 2 ozs. of German yeast. Rub the butter in the flour, make a bay, pour in your liquor and yeast. Mix the whole into a dough, break it a little, and put it in a warm place to prove. After it is light enough, break it quite smooth and clear, roll it out in a sheet one-eighth of an inch in thickness and cut out your biscuits. As soon as the biscuits are cut out bake in a hot oven.", "71. _Another way._--5 lbs. of granulated wheat meal, 1 lb. of butter, ¼ lb. of sugar, ¼ lb. of ground arrowroot, 4 eggs, 1 quart of milk, ¼ oz. of carbonate of soda. These are mixed up in the usual way, pinned out and cut with a small round cutter, docked and baked in a moderate oven.", "72.--Small Arrowroot Biscuits.", "5½ lbs. of flour, 8 ozs. of butter, 6 ozs. of sugar, 6 ozs. of arrowroot, 3 eggs, 1 pint of liquor. Prepare as the last. Make 16 biscuits from 1 lb. of dough. Mould and pin into round cakes 3 inches in diameter, dock them with an arrowroot docker, and bake them in a sound oven.", "73.--Coffee Biscuits.", "4 lbs. of flour, 4 ozs. of butter, 4 ozs. of castor sugar, 5 large eggs, with enough water to fill a pint. Make a bay; after the butter is rubbed in with the flour, add the sugar and beat up the eggs and water together; pour into your bay, make the whole into a dough, break it clear and make it quite thin. When you finish it roll it out the tenth of an inch in thickness, cut with your coffee biscuit cutter and bake them in a brisk oven. If the oven should not be hot enough to raise them round the edges twist up a handful of shavings rather hard and place them round the edges of the biscuits when baking.", "74.--Victoria Biscuits.", "3½ lbs. of flour, 2 ozs. butter, 2 ozs. of sugar, 1 pint of eggs. Make a bay, rub the butter in the flour before you make a bay, add the sugar, pour in the eggs, beat them well up with your hands, make the whole into a dough, break well that it may be clear, roll into thin sheets, cut with an oval cutter the same as used for Brightons, put them on clean tins, and bake in a hot oven the same as Coffee Biscuits.", "75.--Shell Biscuits.", "5 lbs. of flour, 12 ozs. of castor sugar, 12 ozs. of butter, 1 pint of milk. Make all into a good dough, roll into sheets half-an-inch thick, cut with an oval-pointed cutter in shape thus [Illustration], place them on a crimp board and with a knife or scraper curl them up, put on clean dry tins. Bake in moderate heat.", "76.--York Biscuits.", "5¼ lbs. of flour, 12 ozs. of butter, 2 lbs. of sugar, 1 pint of milk. Mix as before into a dough, roll out the dough ¼ of an inch thick, cut them into long strips, and cut them diamond shape or square, dock them either on the table or crimping-board as your fancy dictates. Bake them in a rather warm oven.", "77.--Machine Biscuits.", "10 lbs. of flour, 2¼ lbs. of butter, 10 ozs. of castor sugar, 1 quart of water. Mix up the same as the others, roll out a sheet ½ inch in thickness, cut them out in various forms, dock them, and bake on clean dry tins in a moderate oven.", "78.--Bath Oliver Biscuits.", "1 quart of milk, 1 lb. of butter, 2 ozs. of German yeast, 6½ lbs. of flour. Make the milk warm, add the sugar, yeast and a handful of flour to form a ferment, let it ferment for an hour and a half. Rub the butter into the remaining flour and make all into a nice smooth dough; let it stand about two hours, then roll it out thin; cut the biscuits out with a cutter about three inches in diameter, dock them well, place on clean tins sprinkled with water, wash over with milk when you have them all off, put them in a steam press or drawers for half an hour, and bake in a cool oven.", "79.--Edinburgh Biscuits.", "4 lbs. of flour, 12 ozs. of butter, 6 ozs of sugar, 1 pint of milk. Mix up in the usual way, break smooth, and make 12 biscuits out of a pound of dough; roll thin, dock them, and bake in a brisk oven. Sold at a halfpenny each.", "80.--Nursery Biscuits.", "Take 1 quart of milk, 5 ozs. sugar, 3 ozs. yeast, ¼ lb. of flour. Mix all together into a ferment and let it drop, add ¼ lb. arrowroot, 5 ozs. butter, and as much flour as will make a good dough. Put it away till you think it is ripe enough to work off, which you will know by its appearing light and spongy. When it has reached this stage take 4 lbs. of the dough and roll it out ½ inch thick, cut out with a plain round cutter an inch and a half in diameter, put them on tins a quarter of an inch apart, prove them in steam press, and when ready bake in a sound oven. Put them in a drying stove or some warm place to thoroughly dry them, to make them light and easily digestible.", "81.--Soda Biscuits.", "12½ lbs. of flour, 1 oz. of salt, 6 ozs. of lard, 1 oz. of acid, 1½ oz. of soda, 2 quarts of water. Mix as for Machine Biscuits, break the dough smooth and clear, let it lay for about half an hour, then roll out in large sheets nearly the thickness of three penny pieces, cut out with an oval spring cutter five inches in length and three inches in breadth. The dough must be well made and of a good stiffness. When cut out lay them on top of each other in sixes on carrying boards. Have the oven of a good sound heat and well cleaned out, have a running peel that will hold six biscuits, and run them on the sole of the oven.", "VI. FANCY BISCUITS, ALMONDS, ETC.", "82.--Digestive Biscuits.", "5 lbs. of wheat meal, 1 lb. of butter, 4 ozs. of sugar, 4 eggs, ¼ oz. of carbonate of soda in 1 quart of water. Rub the butter in the wheat meal, make a bay, add the sugar, eggs, and soda; mix well together, add the water, and take in the wheat meal. After making it into dough, take about 2 lbs., roll it out into a sheet the thickness of a penny; take it on the pin again, and roll it on to a piece of cloth spread on the table; cut them out with a small oval cutter, put on tins well cleaned but not greased, and bake in a cool oven.", "83.--Kent Biscuits.", "4 lbs. of flour, 1 lb. of butter, 1½ lb. of sugar, 10 eggs, and 3 drs. of volatile salt. Rub butter in with flour; or make a bay, put in the butter, partly cream it, add eggs and sugar, and voil after well mixing all together; take in the flour and make it into a dough. Roll out a sheet the thickness of two penny pieces, cut out with a small fluted cutter, lay them in rows, take a brush and egg-wash top, lay them on lump sugar previously broken into pieces the size of split peas, and bake on tins slightly buttered, in a moderate oven.", "84.--Imperial or Lemon Biscuits.", "Take 1¼ lb. of flour, 1¼ lb. of sugar, 4 eggs, 4 ozs. of butter, and a pinch of volatile salt. Rub butter in the flour, then take the sugar and mix it with the flour and butter; make a bay, put in your eggs and voil, and mix all lightly but well together. Take a piece, roll it out same as for hunting nuts, in strips, place on slightly buttered tins 1 inch apart, and bake on double tins, unless the oven is very cold.", "NOTE.--In making fancy biscuits the tins must be as clean as it is possible to get them. I have seen a whole batch of biscuits spoiled through “only a little bit of dirt,” as the boy said when taken to task for his carelessness.", "85.--Venice Biscuits.", "5 lbs. of flour, 1½ lb. of butter, 2½ lbs. of sugar, 11 eggs, 1 lb. of mixed peel and 1 oz. of volatile salt. Proceed to make the dough in the same way as for Imperial or Lemon Biscuits, roll out in a sheet, and cut out with a small oval fluted cutter; egg them on the top, and throw them on large crystallised sugar. Bake on slightly buttered tins in a moderate oven.", "86.--Shrewsbury Biscuits.", "2 lbs. of flour, 1 lb. of sugar, 1 lb. of butter, 4 eggs, pinch of powdered cinnamon, and a little milk.", "87. _Another Way._--14 ozs. of flour, 10 ozs. of sugar, 10 ozs. of butter, 2 small eggs, half a nutmeg grated, a little cinnamon and mace, and a pinch of voil.", "88. _Another Way._--1½ lb. of flour, ½ lb. of butter, ½ lb. of sugar, 1 egg, with sufficient milk to make dough. Some add about ¼ oz. of volatile salt. Rub the butter in with the flour, make a bay, add the sugar, eggs, milk, and spice; make the whole into a dough, roll it out on an even board to the thickness of an eighth of an inch, cut out with a plain round cutter two and a half inches in diameter, place them on clean tins, not buttered, bake in a cool oven. When the biscuits are a little coloured on the edges they are done.", "89.--Peruvian Biscuits.", "4 ozs. of flour, 1 lb. of rice-flour, ½ lb. of arrowroot, 1 lb. of butter, 1 lb. of sugar, 6 eggs, ½ oz. of voil. Make into a dough same as for other biscuits, roll into strips the thickness of your finger, cut them the size of small marbles, and bake on slightly greased tins in a moderate oven.", "90.--Currant Fruit Biscuits.", "3 lbs. of flour, 12 ozs. of arrowroot, 14 ozs. of butter, 2 lbs. of sugar, 10 eggs, 20 ozs. of currants, ½ oz. of voil. Proceed to make dough as before; roll out in a sheet the thickness of two penny pieces. Cut with a plain round cutter, and bake in a moderate oven.", "91.--Snowdrop Biscuits.", "1 lb. of arrowroot, 1 lb. of flour, the whites of 10 eggs, ½ lb. of butter, ¾ lb. of sugar, ¼ oz. of voil. Rub the butter in the flour, add the arrowroot, make a bay, add all the other ingredients, mix into a dough. Proceed the same as for Peruvian biscuits, and bake in a very cool oven.", "92.--Rice Biscuits.", "1¼ lb. flour, ¾ lb. rice-flour, ½ lb. butter, 1 lb. sugar, 2 eggs, ¼ oz. of voil. Make into dough with a little milk, roll out in sheets same size as for Currant Fruit, place on dry tins, and dust the tops with ground rice.", "93.--Genoa and Toulouse Biscuits, Exhibition Nuts and Marseillaise Biscuits.", "6 lbs. flour, 14 ozs. butter, 4 lbs. sugar, 10 eggs, ¼ oz. voil. Make a nice stiff dough with the rest milk.", "_Genoas_ are made by rolling out the dough in strips and cutting off in pieces the length of the little finger. Wash them on top with white of egg and throw on lump sugar the size of split peas.", "_Marseillaise Biscuits_ are made from the same dough, rolled out in strips, but cut the size of small marbles. Put about twenty or thirty of them into a sieve, and roll them about to make them round. These are baked on dry tins.", "_Toulouse Biscuits_ and _Exhibition Nuts_ have currants added to them. For _Toulouse_ biscuits, roll out the dough in strips, cut the same length as Genoas, and wash the top with yolk of egg. Place on slightly greased tins ½ inch apart.", "For _Exhibition Nuts_ cut the dough the size of small marbles, lay in the tin with the cut side down, and press gently with heel of the hand.", "94.--Walnut Biscuits.", "2 lbs. flour, ½ lb. brown sugar, ½ lb. castor sugar, ½ lb. butter, and yolk of one egg. Simmer the sugar and a little milk over a slow fire, rub the butter into the flour; after the sugar has become cold put it into the bay and make into a stiffish dough. Put the dough into blocks, and give them the impression of half a walnut, after which cut off the surplus dough with a sharp knife, knock out the biscuits, and bake on slightly buttered tins until a nice brown. After they are baked dip in white of egg, and put two together so as to form a walnut.", "95.--Queen’s Drops.", "8 ozs. butter, 8 ozs. sugar, 4 eggs, 10 ozs. flour, 6 ozs. currants. Some add a little voil, but if well creamed there is no use for voil. Cream the butter and sugar together, add the eggs, then flour and currants; have ready a linen bag with a small tin funnel at the end of it; have a small cork in the funnel so as to keep the mixture from dropping out, drop them on paper about the breadth of a shilling, put them on tins, and bake in a sound oven.", "96.--Cracknel Biscuits.", "3½ lbs. flour, 3 ozs. butter, 6 ozs. castor sugar, 13 eggs, 2 drs. voil. Rub the butter in the flour, make a bay, put in the sugar in powder with the eggs and voil, make the whole into a dough of moderate consistence; break it well and let it be quite clear and smooth; roll out a quarter of an inch thick, cut out with an oval cutter, or one in the form of an oak-leaf, dock them in the centre, lay them on a tray in rows, cover them with a damp cloth. Have a copper on the fire boiling, throw them into the water one at a time face upwards, and after they have risen to the top be careful to turn each biscuit face upper-most. Let them remain this way for two or three minutes for the edges to turn up. When ready take a skimmer and throw them into a pail of cold water. When they have been in the water for about an hour put them in a sieve to strain, and bake on buttered tins in a moderate oven. When baked they should be placed in the drying stove for a few hours.", "97.--Premium Drops.", "1 lb. butter, 1 lb. sugar, 9 eggs, 1 lb. rice-flour, ¼ oz. voil, 1 lb. flour, 4 drops essence of lemon. Proceed the same as for Queen’s Drops. The batter, however, will be found a good deal stiffer. This makes a nice drop when well got up.", "98.--German Wafers.", "8 ozs. sugar, 8 eggs, 4 ozs. flour, 1 oz. butter. Put the flour in a small basin, rub in the butter and add eggs and sugar; have the tins well greased, and drop the batter on them with a spoon in pieces a little larger than a penny. Bake in a cool oven. When baked form into the shape of a cone, dip each edge in white of egg, and then each end in coloured sugar. They make a nice show for a window.", "99.--Crimp, or Honeycomb Biscuits.", "4 lbs. flour, 2 lbs. sugar, 1 lb. butter, 9 eggs, ½ oz. voil. Rub the butter in with the flour, make a bay, add the sugar, eggs and voil. Roll out a sheet a nice thickness. Cut out with a small round plain cutter, but before doing so run over the surface of the dough with a crimp-pin. Bake in a moderate oven.", "100.--Hermit Biscuits.", "2 lbs. flour, 4 oz. butter, 12 ozs. sugar, ¼ oz. caraway seeds, 5 or 6 eggs, ¼ oz. voil. Make up the dough as usual for biscuits, cut them out the size of spice nuts with spice-nut cutter, egg them on top; have some loaf sugar, and almonds with the skins on cut the size of split peas, place the biscuits on the sugar and almonds, gently press them down before putting them on slightly buttered tins, and bake in a moderate oven.", "101.--Italian Macaroons.", "1 lb. of Valentia almonds, 2 lbs. of powdered sugar, 7 or 8 whites of eggs. Beat the almonds with whites of eggs, but not so fine as for common macaroons; lay out stiff on wafer-paper; have almonds cut in slices, one into six pieces, lay them on the sides and top of each macaroon; ice them well from the icing-bag, and bake in a slow oven.", "102.--Common Macaroons.", "1 lb. Valentia almonds, 1½ lb. sugar, about 8 whites of eggs. Beat the almonds very fine with the white of an egg in a mortar, and then add the sugar and two or three whites of eggs; beat well together. Take out the pestle, add two more whites, and work them well with a spatter until the whole of the whites are incorporated. Lay out one on wafer-paper and bake it in a slow oven. If it appears smooth and light the mixture is ready, but if not add one more white of egg, as it is hardly possible to ascertain the exact number of whites to use. If ready lay out on wafer-paper, ice them with sugar on top, and bake in a moderate oven.", "103.--French Macaroons.", "1 lb. of Valentia almonds, 1 lb. of sugar, 5 or 6 whites of eggs. Proceed as before, but instead of beating the almonds with whites of eggs use rose or orange-flower water, and when beaten very fine put in the whites of eggs and sugar, beating them well with the spatter. Lay out one oval on wafer-paper and bake it. If it runs into its shape the mixture is ready; if too stiff, add one more white of egg; lay out on wafer-paper, dust sugar on top, and bake them in a good oven.", "104.--Ratafias.", "8 ozs. of bitter almonds, 8 ozs. of sweet almonds, 2½ lbs. of sugar, and about eight whites of eggs. Blanch and beat the almonds with white of egg as fine as possible, and be careful when beating them you do not oil them. When beaten fine, mix in the sugar and beat both well together; then add more whites of eggs, work them well with the spatter, adding more whites of eggs as you proceed. Then lay one or two on dry paper half the size of a macaroon, and bake them in a slow oven. If they are of proper stiffness lay them out; if too stiff, add more whites of eggs to them. Should they be good they will come off the paper when cold; if not, the paper must be laid on a damp table, when they will come off easily.", "105.--Princess Biscuits.", "These are exactly the same as common macaroons, but must be laid out on wafer paper half the size, and a dried cherry put on the top for effect. Use a square of citron on some, and a square of angelica on others. Dust them on top with sugar, and bake them in a slow oven.", "106.--Rusks.", "1 quart of sponge, 4 ozs. sugar, 2 eggs, 2 ozs. of butter. Mix all the ingredients together, make it up the size of bun dough with best flour, let it lie for two hours, make into long rolls and batch them on tins, greasing between each roll. Bake in moderate oven for thirty-five minutes. After they are baked let them lie for one day. Rasp top and bottom off, cut into neat slices, and bake again in a moderate oven until thoroughly crisp and dry, and of a nice brown colour. Put them in a basket, and leave them all night in a warm place. This will make them much crisper. Some add a pinch of ground alum.", "107.--Rock Almonds (White).", "Blanch and cut the long way any quantity of almonds. Make some icing pretty stiff (p. 63), put the almonds into it and let them take up all the icing. Citron, lemon, and orange cut small may also be added. Lay out on wafer paper in small heaps and bake in a very slow oven.", "108.--Rock Almonds (Pink).", "Make any desired quantity of icing, colour it with lake finely ground, mix in as many cut almonds, citron, and lemon as it will take; lay out on wafer paper in small heaps and bake in a slow oven.", "109.--Rock Almonds (Brown).", "Take any quantity of Jordan almonds, cut them up very small (but not blanch them); also citron, lemon, and orange cut small. Prepare some very light icing, with which mix the almonds, &c., into a soft paste. Lay out on wafer paper and bake in a slow oven.", "110.--Almond Fruit Biscuits.", "1 lb. of Valentia almonds, 1 lb. of powdered sugar, 2 or 3 whites of egg. Beat up the almonds very fine with white of one egg; then rub the sugar and almonds into a fine paste with 1 or 2 whites of egg, divide it into two parts, work 2 ozs. of flour into one part and roll it out thin for the bottom, cut it square and cover it with good raspberry jam; then roll out another square the same size, and lay it on the top of the fruit, cover this thinly with icing and cut it up into different shapes according to fancy; lay them on wafer paper and bake in a slow oven.", "NOTE.--There will be many cuttings from the above shapes which should not be wasted. Put several bits together in little heaps on wafer paper, put a little icing on top, a bit of green citron, and a small bit of raspberry jam. A little pink icing may also be added. Bake in a slow oven.", "111.--Meringues.", "Take any desired quantity of whites of eggs (half duck whites if you can procure them), whisk them until so stiff that an egg will lie on the surface, then mix in with the spatter some fine powdered sugar until they appear of a proper stiffness, which may be known by laying out one oval with a knife and spoon. If it retains the mark of the knife they are ready to bake; if not, more sugar must be added. Lay out oval on dry paper and bake on a piece of wood two inches thick: this is to prevent them having any bottom. They must have a pretty bloom on them when baked. Take one carefully off with a knife, take out the inside and fill it with any kind of preserved fruit. Then take off another and do the same, putting both sides together; and so on till they are all baked. If good they will have the appearance of a small egg.", "112. _Another Way._--The whites of 12 eggs and 1 quart of clarified sugar. Let one person whisk up the eggs as before directed while the sugar is boiled to the degree called “Blown;”[A] then grain the sugar, and mix the whites of eggs and the sugar together. Lay out and bake as before directed.", "113.--Common Drop Biscuits.", "Break the eggs into a round-bottom pan, whisk them till they are hot, having your pan placed over hot water; take them off and whisk them till they are cold, then put in the sugar and whisk till hot, after which again whisk till they are cold. When the eggs and sugar are perfectly light take out the whisk, stir in the flour gently. From beginning to end the operation should not take more than twenty minutes. Cover the tins or wires with wafer paper, and lay out the biscuits any size required from a savoy bag. Dust them over with sugar and bake in a hot oven.", "The savoy bag should be of the strongest fustian and so made as to come to a point, like a jelly-bag, at the point of which must be fixed a small tin pipe two inches long. Boil the bag two or three times to prevent the mixture passing through.", "114.--Savoy Biscuits.", "For ingredients, take 8 eggs, 1 lb. of sugar, and 1 lb. of flour, and see directions below under _Fruit Biscuits_.", "115.--French Savoy Biscuits.", "Take 8 eggs and 4 yolks, 1 lb. of sugar, and 1 lb. of flour, and see directions below.", "116.--Judges’ Biscuits.", "Take 8 eggs and 4 yolks, 1 lb. of sugar, 1 lb. of flour, and a few caraway seeds, and see directions below.", "117.--Lord Mayor’s Biscuits.", "Take 8 eggs, 1 lb. of sugar, 1 lb. of flour, and a few caraway seeds, and see directions below.", "118.--Fruit Biscuits.", "For these the ingredients are 6 eggs and 6 yolks, 1 lb. of sugar, and 1 lb. of flour.", "To mix the above five recipes, observe the directions given for _Common Drop Biscuits_. They must be baked in a hot oven. The _Savoy Biscuits_ must be laid out from a savoy bag on “cap” paper one-half round and one-half long. The _French Savoys_ must be laid out oval, and when baked two are to be put together. The _Judges’ Biscuits_ are to be laid out round, about the size of a half-crown; and the _Lord Mayor’s_ are to be round, and of double the size. The _Fruit Biscuits_ are to be laid out about the size of a shilling, and preserved fruit put between two of them. Have ready some castor sugar, spread it on a piece of paper, making it smooth on the surface; then lay each half-sheet of paper on which the biscuits are placed on the sugar; let them remain a moment, take them off, give them a shake and bake in a hot oven. Turn each half-sheet on to a clean table, wash the bottom of the paper with clean water, let them lie for a moment, and they will be found to come off easily. Proceed in this way till all are off, and baked.", "NOTE.--Some prefer whisking up sponge mixtures cold. They keep better, but are not so showy.", "119.--Palais Royal Biscuits.", "Make the mixture exactly the same way as for French Savoys. Bake them in paper boxes about two inches long, one inch and a-half wide, and an inch deep. Dust them lightly on the top with sugar and bake in a moderate oven. The boxes must be made of the best writing paper. They are very proper to mix with rout biscuits.", "120.--Rice Biscuits.", "Take the weight of 8 eggs in sugar, 2 eggs in flour, and 6 eggs in rice-flour; or take 1 lb. of sugar, 4 ozs. of flour, 12 ozs. of rice-flour, and 8 eggs. Mix cold in the same manner as for Savoy Biscuits. Bake in a moderate oven in sponge frames nicely buttered.", "121.--Scarborough Water Cakes.", "8 eggs, 1 lb. of sugar, 1 lb. of flour, and a little ground cinnamon. Mix the same way as for Savoy Biscuits. Flavour with as much ground cinnamon as will make them pleasant to the taste. When taken off the paper put two together.", "122.--Sponge Biscuits.", "Take 12 eggs, 1 lb. 2 ozs. of sugar, 15 ozs. of flour. Mix cold the same as for Savoy Biscuits, which is the best method; or they may be mixed hot. The pans must be neatly buttered with creamed butter, and a dust of sugar thrown over them. Bake in a moderate oven, but not too hot. The bottoms should be a neat brown.", "123.--Almond Sponge Biscuits.", "Make exactly the same way as Sponge Biscuits, only have ready Jordan almonds blanched and each cut the long way into 6 or 8 pieces. Put them neatly on the top of each biscuit, dust sugar over them and bake as before.", "124.--Naples Biscuits.", "8 eggs, 1 lb. of sugar, 1 gill of water, 1 lb. 2 oz. of flour. A Naples Biscuit frame is about 8 ins. long, 3 ins. broad, and 1 in. deep. In this the partitions are upright, and must be papered neatly. Put the sugar and water into a small pan, let it dissolve and boil; then whisk the eggs. Pour in the sugar gently, and keep whisking until very light. When it is quite cold scatter in the flour, and mix it until smooth, stirring it as lightly as possible. Put it into the frames, well filled, and bake in a good oven, but not too hot. Dust them with sugar before putting in the oven.", "[A] To boil sugar to the degree called “Blown,” see p. 74.", "VII. PASTRY, CUSTARDS, ETC.", "125.--Butter for Puff Paste.", "The butter must be perfectly sweet, and before it is used worked on a marble slab to make it smooth. Salt butter from cows fed on poor land makes the best puff paste, but it must first be washed in two or three waters. For every kind of cakes the butter cannot be too rich.", "126.--Puff Paste.", "3 lbs. of butter and 3 lbs. of flour. The butter must be tough: if salt, wash it in two waters the night before using it. Take half of it and rub into the flour, and with pure water make into a paste the same stiffness as the butter. Roll it on a marble slab half an inch thick, spot it with small pieces of butter, dust it with flour; then double it up again, spot it as before, and roll it out again, spot it the third time, roll out again twice, and put in a cool place for half an hour with a cloth over it, when it will be fit for use.", "NOTE.--Common puff paste for large pies may be made this way by using 1 lb. of butter and 2 lbs. of flour.", "127. _Another Way_.--2 lbs. 8 ozs. of butter, and 3 lbs. 8 ozs. of flour. Mix the flour with water to the same stiffness as the butter, then roll out the paste, spot it with the butter. Roll it out three times, and dust it with flour as before. This paste is worse for lying, and should therefore be baked as soon as possible.", "By using lard of a good tough quality, and mixing it as above, with the addition of a little salt, a good puff paste can be made suitable for wholesale purposes.", "128.--Crisp Tart Paste.", "1 lb. of butter, and 2 lbs. of flour. Rub the butter and flour very finely together, then mix it, with water, into a paste of the stiffness of the butter. This is a choice paste for tarts made of fresh fruit.", "129.--Sweet Tart Paste.", "6 ozs. of butter, 2 ozs. of sugar, 1 lb. of flour. Beat to a froth the whites of two eggs, rub the butter and flour very finely together, make the paste of the proper stiffness with whites of egg and a little water.", "130.--Paste for a Baked Custard.", "8 oz. of butter and 1 lb. of flour. Boil the butter in a small teacupful of water, mix it into the flour, make it smooth, and raise it to any shape desired.", "131.--Paste for small Raised Pies.", "12 ozs. of butter, 2 lbs. of flour, and 1 gill of water. Mix the same way as for baked custards.", "132.--To make a handsome Tartlet.", "Take a large oval dish and sheet it with the best puff paste; cut it round the sides to make leaves, and fill it three-parts full with good preserved fruit. On the fruit put some device in cut paste, such as a large star, a sprig of flowers, or a tree.", "133.--Nelson Cake or Eccles Cake.", "Take 2 lbs. of puff paste, roll out half of it, spread 1½ lb. of clean currants and ½ lb. of raw sugar upon it with a little spice, and dash a little water on the sugar and currants to make them unite; then roll out the remainder of the paste and lay it on the top. Ice it well with whites of eggs and sugar. Bake on a square tin in a good oven.", "134.--To make a Custard.", "Boil 1 pint of milk with a bit of cinnamon and a little fresh lemon-peel, then mix in a pint of cream and the yolks of 7 eggs well beaten. Sweeten to taste and let the whole simmer until of a proper thickness. It must not be allowed to boil. Stir it one way the whole time with a small whisk, until quite smooth, then stir in a glass of brandy.", "135.--Common Custard.", "Beat up 3 eggs, add 1 gill of cream or new milk and a little sugar. Put a dust of cinnamon on each before putting in the oven.", "VIII. FRUIT CAKES, BRIDE CAKES, ETC.", "136.--Directions for mixing Cakes made with Butter.", "Take your butter and work it on a marble slab, then cream it in a warm earthenware pan, and be particularly careful not to let the butter oil; add the sugar and work it well with your hand, mixing in one or two eggs at a time, and so on progressing until all the eggs are used. Beat it well up, and as soon as you perceive the mixing rise in the pan put in the flour and beat it well. Then add the spices, currants, and whatever else is required for the mixing. You may then put it up into the tins you intend for it. It will be necessary during the time of creaming it to warm it two or three times, particularly in cold weather.", "137. _Another Way._--Proceed with the butter and sugar as before. Have ready separated the whites from the yolks of the eggs; mix in the yolks two or three at a time; let another person whisk up the whites stiff. Then put them to the other mixture and proceed as before directed.", "138.--London Way of mixing Cakes.", "Weigh down the flour and sugar on a clean smooth table, make a hole in it, and bank it well up; in this hole put your eggs; cream the butter in an earthenware pan; then add to the flour and sugar the eggs and butter; mix all together and beat up well with both hands. You may work it up this way as light as a feather; then add the currants, spices, &c.", "139. _Another Way._--Take six pieces of cane about 18 inches long, tie them fast together at one end, but in order to make them open put in the middle, where you tie them, one or two pieces half the length. This is called a mixing-rod. Provide a tall pot, as upright as can be procured, which make hot; work your butter on a marble slab, then put it in the pan and work it well round with the rod until it is nicely creamed; put in the sugar and incorporate both together; add one or two eggs at a time, and so on progressively until they are all used up; work away with the rod with all speed, and as soon as it is properly light (which you may know by its rising in the pan) take it out and mix in the flour, spices, currants, &c., with a spatter. This is esteemed the very best way of mixing cakes.", "140.--Citron Cake.", "1 lb. of butter, 1 lb. 2 ozs. of sugar, 6 eggs, and 4 yolks; 1 lb. 4 ozs. of flour. Cut 4 ozs. of green citron in long thin pieces and place them in two or three layers as you put the cake up. It must be baked in a deep tin or rim papered with fine paper. Neatly buttered and baked in a slow oven.", "141.--Common Fruit Cake.", "3 lbs. of butter, 2 lbs. of sugar, 24 eggs, 5¼ lbs. of flour, 4½ lbs. of currants, 1 lb. 8 ozs. of lemon and orange peel, a little mace, a pint of warm milk, ¼ oz. of soda, about ½ oz. cream of tartar. Proceed as directed.", "142.--Pound Cakes.", "1 lb. of butter, 1 lb. of sugar, 8 eggs, 1 lb. 2 ozs. of flour, 1 lb. 8 ozs. of currants, 8 ozs. of orange and lemon peel. Proceed as directed.", "143.--Seed Cakes.", "1 lb. of butter, 1 lb. of sugar, 8 eggs, 1 lb. of flour, caraway seeds. Some put 1 tablespoonful of brandy and 2 ozs. of cut almonds.", "144.--Two and Three Pound Cakes.", "2 lbs. 4 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 6 ozs. of flour, 3 lbs. 8 ozs. of currants, 1 lb. 8 ozs. of orange, lemon, and citron; almonds and brandy if required; ¾ oz. of cream of tartar and carbonate of soda. Proceed as directed.", "145.--Another Seed Cake.", "2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 4 ozs. of flour, 4 ozs. of cut almonds, caraway seeds, and a glass of brandy; ¾ oz. of cream of tartar and carbonate of soda. Proceed as directed.", "146.--Four and Six Pound Cakes.", "2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 3 lbs. 8 ozs. of flour, 6 lbs. of currants, 2 lbs. of orange and lemon, citron and almonds. Proceed as directed.", "147.--Bride Cakes.", "The following mixtures are made in a few first-class shops, and the recipes for the same are not generally known. The prices quoted allow for almond-icing as well.", "---------------+--------+-------+-------+-------+-------+-------+------- Ingredients. |10s. 6d.| 12s. | 15s. | 18s. | £1 1s.|£1 11s.| £2 2s. ---------------+--------+-------+-------+-------+-------+-------+------- | lb. oz.|lb. oz.|lb. oz.|lb. oz.|lb. oz.|lb. oz.|lb. oz. Butter | 0 11 | 0 13 | 1 1 | 1 4 | 1 6 |2 1 | 2 12 Sugar | 0 7 | 0 8 | 0 10 | 0 12 | 1 0 |1 6 | 1 12 Currants | 1 4 | 1 6 | 1 10 | 2 0 | 2 8 |3 12 | 5 0 Orange and | | | | | | | citron, mixed| 0 6 | 0 7 | 0 8 | 0 10 | 0 12 |1 2 | 1 8 Almonds | 0 1½| 0 2 | 0 2 | 0 3 | 0 3 |0 4 | 0 6 Mixed spice[B] | 0 0½| -- | 0 0¾| -- | 0 1 |0 1½| 0 2 Flour | 0 11 | 0 13 | 1 1 | 1 4 | 1 6 |2 1 | 2 12 Eggs, number of| 6 | 7 | 9 | 10 | 12 | 18 | 24 Brandy or {| Wine- | Wine- | Wine- | Wine- |¼-pint.|¼-pint.|½-pint. brandy and {| glass- | glass-| glass-| glass-| | | wine {| ful. | ful. | ful. | ful. | | | ---------------+--------+-------+-------+-------+-------+-------+-------", "148.--Icing Sugar for Bride Cakes, &c.", "To make this take 2 lbs. of finely powdered icing sugar (first having an earthenware pan made warm), put in six fresh whites of eggs, and immediately whisk them, and as quickly as possible, until quite stiff; then add the sugar by degrees, whisking all the time. As soon as it appears light cease whisking, and beat it well with the spatter until you have put in all the sugar. A little tartaric acid or lemon-juice may be added towards the end of the mixing. To know when it is sufficiently beaten, take up a little on the spatter and let it drop into the basin again. If it keeps its shape it is ready; if it runs it is either beaten too little or requires more sugar.", "A good substitute for eggs is French glue. Take a quarter of an ounce of it and fully one imperial pint of boiling water. Pour the water on the glue, and stir in with a spoon until all is dissolved. If convenient, make it two days before using. The glue is used similar to eggs. Add to it a small pinch of tartaric acid. This glue is mostly used for wholesale or cheap purposes.", "149.--Almond Icing for Bride Cakes.", "1 lb. Valencia almonds, 2 lbs. of icing sugar, and about 3 whites of eggs and 2 yolks. Blanch and beat the almonds. Fine with whites of eggs, then add the sugar and whites and yolks, beat them well together and make them into a stiffish paste. As soon as the cake is baked, take it out and take off the hoop and the paper carefully from the sides, then put the almond icing carefully on the top of the cake, and make it as smooth as you can. Put into the oven, and let it remain until the almond icing is firm enough and of the colour of a macaroon; let it stand two or three hours, then ice it with sugar icing.", "150.--Wedding Cake.", "1¼ lb. of flour, 1 lb. 2 oz. of butter, 1 lb. of moist sugar, 4 lbs. of currants, 1½ lb. of mixed peel, 2 nutmegs grated, ½ oz. ground cinnamon, 10 eggs, ½ lb. blanched sweet almonds cut in halves, and a wineglassful of brandy. Mix as before directed.", "151.--Rich Twelfth Cake.", "Same as wedding cake. In olden times a bean and a pea were introduced into the cake to determine who should be king and queen of the evening festivities.", "152.--Madeira Cakes.", "1¾ lb. of butter, 2 lbs. of sugar, 2 lbs. of flour, 1 lb. of patent flour, 24 eggs. Proceed as before directed. This mixing makes eight cakes, selling at a shilling each. Put two thin slices of citron on each. Bake in a cool oven. Note.--Patent flour is made with 8 lbs. of flour, 4 ozs. cream of tartar, 2 ozs. carbonate of soda, and sifted three times.", "153.--Plum Cake. (_As made for best shops in Edinburgh._)", "3 lbs. of butter, 3 lbs. of sugar, 4½ lbs. of flour, 40 eggs, 8 or 10 lbs. of currants, 2 lbs. of peel, a few drops of essence of lemon. Cream and finish as before directed.", "154.--Genoa Cake.", "1 lb. of butter, 1 lb. of sugar, 1¼ lb. of flour, 1 lb. of eggs, 2½ lbs. of currants, washed and picked, 1½ lb. of orange peel. Bake in a small square-edged tin. Proceed as before directed. When nicely in the tin have prepared some blanched and chopped almonds, strew them rather thickly on the top, and bake in a moderate oven.", "155.--Rice Cake (_Scotch Mixture_).", "2 lbs. of butter, 2 lbs. of sugar, 2¼ lbs. of flour, ¼ lb. of rice flour, 20 eggs, essence of lemon. Proceed as before directed.", "156.--Madeira Cake (_Scotch Mixture_).", "1¼ lb. of butter, 1¾ lb. of sugar, 2¼ lbs. of flour, 20 eggs, a small pinch of tartaric acid and carbonate of soda. Proceed as before directed.", "157.--Pond Cake or Dundee Cake.", "1 lb. of butter, 1¼ lb. of sugar, 13 eggs, 1¾ lb. of flour, 2 lbs. of peel cut in small squares. After it is creamed up and ready, entirely cover the top with small comfits. Bake in moderate oven. Do not cream it so light as for other cakes so as to keep the comfits from sinking in the cake.", "158.--Silver Cake.", "1 lb. of butter, 1 lb. of sugar, 1 pint of whites of eggs, 1¾ lb. of flour, almond to flavour.", "159.--Gold Cake.", "1¼ lb. of butter, 1½ lb. of sugar, 1 pint of yolks of eggs, 1¾ lb. of sultana raisins, ½ lb. of lemon peel, 2 lbs. of flour, ¼ lb. of patent or soda flour. Add a little milk to make it as soft as the Silver mixture, paper a deep square tin, and spread the gold mixture 2 inches thick, then spread the silver mixture nicely over the top of the gold. Baking, about 2¼ hours.", "160.--Plum Cake at 6d. per lb. (_As sold by Grocers._)", "8 lbs. of flour, 2 lbs. of butter, 3 lbs. of sugar, 4 lbs. of currants, ½ lb. of peel, 15 eggs, 2 ozs. of carbonate of soda, 3 ozs. of cream of tartar, essence of lemon, and fresh churned milk, to make into a nice dough. Have some square one-pound tins nicely papered, and weigh in 1 lb. of the mixture. This is an excellent mixture if well got up.", "161. _Another Way._--1 lb. of lard, 1¼ lb. of sugar, 8 ozs. of peel, 5 lbs. of currants, 6 lbs. of flour, a grated nutmeg, 1 oz. carbonate of soda, 2 ozs. cream of tartar, 8 eggs, the rest milk.", "162. _Another Way._--½ lb. of butter, ¾ lb. of sugar, 4 eggs, 3 lbs. of currants, 4 lbs. of flour, ¾ oz. of carbonate of soda, ½ oz. of tartaric acid. Dough with milk.", "163.--Mystery, or Cheap Plum Cake at 3d. per lb.", "8 lbs. of common flour, 3 lbs. of brown sugar, 1 lb. of lard, 2 ozs. of peel, 3 lbs. of currants, 1½ oz. of spice, 2 ozs. of carbonate of soda, 1 oz. of tartaric acid. Dough with milk. Bake in a slow oven, wash with egg on top.", "164.--Plum Cake at 4d. per lb.", "4 lbs. of flour, 3 lbs. of currants, 12 ozs. of lard, 14 ozs. of sugar, 1½ oz. of cream of tartar, 1 oz. of carbonate of soda, ¼ oz. of spice. Dough with good churned milk.", "165.--Lafayette Cakes.", "½ lb. of butter, ½ lb. of sugar, ½ lb. of flour, 6 eggs, ¼ oz. of volatile salts in powder. Mix same as pound cake. Bake in round flat tins about ¼ of an inch deep, or drop some of the paste on whity-brown paper and spread it out into a round thin cake about 6 inches in diameter. This will make 12 cakes. Bake them in a moderate oven in tins. Take them off the paper when baked, spread some raspberry or other jam on two of them and put three together. Trim them round the edges with a knife, and divide or cut them into 4, 6, or 8 parts according to the price at which they are to be sold.", "166.--American Genoa Cake.", "Take 7 lbs. of common butter or butterine, 7 lbs. of castor sugar, 60 eggs, 12 lbs. of flour, 10 lbs. of currants, 3 lbs. of chopped peel, 1½ oz. of cream of tartar, ¾ oz. of soda, about 2 pints of churned milk. Cream the butter and sugar together, add the eggs, then mix all the other ingredients together. Paper a square-edged pan, lay on your batter about three inches thick, and bake in a sound oven. After the cake is baked, put it aside in a cool room till next morning, when you may turn it out of the tin, and then, after taking the paper nicely off, cut it into suitable sizes.", "NOTE.--The sides of the tin before being papered must be lined with wood upsets.", "This cake is sold at 6d. per pound.", "167.--Lemon Cake.", "¾ lb. of butter, ¾ lb. of sugar, 1 lb. of eggs, ½ gill of brandy, ½ lb. of flour, the grated rind of two lemons. Cream the butter, sugar, and eggs, in the usual way, stir in the lemon rind, brandy, and flour; put in small moulds and bake in a moderate oven.", "168.--Bristol Cake.", "2 lbs. of butter, 2 lbs. of sugar, 2 lbs. of eggs, 2 lbs. of flour, 1 lb. of patent flour, 3 lbs. of sultana raisins. Cream this cake in the usual way, bake in small round hoops, weighed out at 1 lb. each. Bake in moderate oven.", "169.--Jubilee Cakes.", "4½ lbs. of flour, 1 lb. 6 ozs. of butter, 1 lb. 14 ozs. of castor sugar, 11 eggs, 1¼ oz. of carbonate of soda, 1¾ oz. of cream of tartar, churned milk to dough. Weigh the flour, add the tartar and soda, make a bay; have the butter previously warmed, put it in the bay with the sugar, cream it well with your hand, adding the eggs gradually, then mix all together and make into a nice batter. Weigh at 1 lb. for sixpence.", "This makes a number of cakes of various kinds--such as _Citron Cake_, by adding a small quantity of thinly chopped citron; _Madeira Cake_, by dusting the top with castor sugar, and placing two pieces of peel on the top; _Plum Cake_, by adding a few currants and cut peel; _Cocoa-nut Cake_, by adding a little cocoa-nut to the mixture, and dusting the top with cocoa-nut; and _Seed Cake_, by adding a few seeds. It is a capital mixture when nicely got up.", "[B] Nutmegs, mace, and cinnamon.", "IX. HANDY WHOLESALE RECIPES FOR SMALL MASTERS.", "170.--Soda Cakes or Scones.", "12 lbs. of flour, 6 ozs. of cream of tartar, 3 ozs. of carbonate of soda, 12 ozs. of lard, 2 ozs. of salt. Dough up with churned milk, mix the tartar and soda with the flour, rub the lard in the flour, make a bay, add the salt, and make into a nice dough with milk. Weigh off at 6 ozs. for a penny. Mould round, pin out the breadth of a small saucer, wash the top with milk, bake on the bottom of a good sound oven. Dock them with a docker.", "171.--Currant or Milk Scones.", "6 lbs. of flour, 6 ozs. of lard, 6 ozs. of sugar, 3 ozs. of cream of tartar, 1½ oz. soda, 1 lb. of currants, 1 oz. of salt; buttermilk to dough. Mix as above. Weigh off at 11 ozs. for 2d., mould, pin out and cut in four; put on flat clean tins; wash with egg on top. Bake in a sound oven.", "172.--Sugar or White Spice Biscuits.", "7 lbs. of good fine flour, 12 ozs. of lard, 3 lbs. of moist sugar, 4 ozs. of ammonia, churned milk to dough; mix as above, but do not work the mixture too much. Take about 4 lbs. of the dough, work it into a square or round shape, pin it out a little thicker than a penny piece, cut out either in shapes or farthing or halfpenny biscuits, but well dock the sheet before you cut them. Bake on greased tins; wash on top; a few currants strewn on the shapes. Bake in a sharp oven.", "173.--Halfpenny Scotch Cakes.", "3½ lbs. of flour, 12 ozs. of lard, 12 ozs. of sugar, ¼ oz. voil, and a little milk, as much as will dissolve the volatile salts and sugar. Mix as above, but well rub the dough; make it nice and easy to work off. Pin out a sheet about ¼ of an inch thick, cut out with a small round cutter; dock each one well; pinch round the edges with the finger and thumb. Bake on clean tins, but not greased, in a moderate oven.", "174.--Large Square Penny Albert Cake.", "Rub 6 ozs. of lard in 6 lbs. of flour, then add 4 ozs. of cream of tartar and 2 ozs. of soda. Mix all together and make a bay. Put in the bay 2 lbs. of sugar and 3 lbs. of currants, and dough with churned milk, a little softer than for plum cake mixture. Have a large-edged pan cleaned and greased, put the mixture in the tin and spread it equally over the tin, putting your hand occasionally in a little milk to smooth over the surface. This mixture is best made up in a basin or large bowl and poured into the tin. Bake in a moderate oven and cut when cold.", "175.--Brandy Snaps.", "Rub 1 lb. of lard in 4 lbs. of flour, put 4 lbs. of moist sugar on it and mix together; make a bay, put in 4 lbs. of syrup and about half a teaspoonful of essence of lemon. Make all into dough, pin it out, cut with a small round cutter, about the thickness of a penny. Bake on well-greased tins in a moderate oven. You can curl them round the peel or have them plain.", "176.--Nonpareil Biscuits.", "Rub 6 ozs. of lard in 5 lbs. of flour, make a bay, put in 2½ lbs. of moist sugar, 2 ozs. of ammonia; dough with milk; make into a dough, but do not work it too much. Cut out the same size and thickness as for brandy snaps; wash the top with milk; have some nonpareil sweets spread on the table, throw the biscuits on them, put on slightly greased tins. Bake in moderate oven.", "177.--Common Halfpenny Queen Cake.", "3 lbs. of flour, add 1 oz. of cream of tartar, 1 oz. of soda; mix; rub in 12 ozs. of lard, make a bay, put in 24 ozs. of castor sugar, essence of lemon; dough with churned milk; dough rather soft. Have some fluted tins ready greased, take a spoon and three-parts fill your tins. Bake in a moderate oven.", "178.--Halfpenny Lunch Cake.", "2 lbs. of flour, 4 ozs. of lard, 8 ozs. of sugar, 8 ozs. of currants, 1 oz. of soda, 1 oz. of cream of tartar; dough with churned milk and mix as for queens. Have some square sponge cake tins ready greased, take a spoon and three-parts fill them; wash with egg on top, dust them with castor sugar and bake in sound oven.", "179.--Polkas or Halfpenny Sponges.", "Put 2½ lbs. of good flour on the table, make a bay, put in S eggs, 1½ lb. of castor sugar, and 1 oz. voil; beat eggs, sugar, and ammonia with your hand for twelve or fifteen minutes, add a little churned milk, take in your flour and beat all well together with 12 drops of essence of lemon. Have your tins greased, take a spoon, half fill it with the mixture; put on tins about 2 inches apart; put about 6 or 8 currants on each and bake in a hot oven.", "THE SUGAR-BOILER’S ASSISTANT.", "THE SUGAR-BOILER’S ASSISTANT.", "X. CONFECTIONS IN SUGAR-BOILING.", "180.--Clarifying Sugar.", "The clarifying and boiling of sugar to the different degrees must be considered as the key to all sorts of stove working, and I will give here the method used for clarifying sugar. The pan used must be perfectly clean and bright. Whisk two whites of eggs in one pint of water; break 30 lbs. of good lump sugar into small pieces and put it into the pan; pour over it 6 quarts of water, set it on a clear stove to melt, but be careful it does not blubber and boil before it is melted; when you see it rise it is then boiling, and must be stopped immediately by putting in 1 quart of water; when it rises again add the same quantity of water, and so on two or three times; this prevents the scum from boiling into the sugar and makes it rise to the top. Draw the pan to one side of the fire and take all the scum off; let it continue to simmer. Keep adding a little water to make the remaining part of the scum rise. By this time the scum will be very white and tough, which also take off if the sugar appear clear. Dip in your finger, and if a drop hang from it, it is of the first degree, called smooth, and may be put by for use.", "You may clarify a much smaller quantity of sugar by carefully attending to these instructions.", "181.--Testing Sugar.", "Granulated sugar is considered the best to use, as it is less liable to adulteration than any other kind. Of moist sugars, Demerara is the best. The simplest way to test sugar for its purity is to dissolve a little in a glass of clear water. If the sugar be quite pure the water will only be slightly thickened, but not in the least clouded, neither will there be any sediment. In keeping sugar care should be taken to protect it from dampness and vermin--especially ants.", "To boil Sugar to the different degrees.", "182. _To the degree called “Pearled.”_--Cover your preserving pan bottom two or three inches deep, boil it briskly over a clear fire for a short time, then dip in your finger and put it to your thumb, if on separating them a small string of sugar adheres to each it is boiled to the degree called pearled.", "183. _To the degree called “Blown.”_--After you have ascertained that the sugar is boiled to the degree called pearled put in the skimmer and let it boil a few minutes, then shake it out of the sugar and give it a blow. If sugar fly from the skimmer in small bladders it is boiled to the degree called blown.", "184. _To the degree called “Feathered.”_--Continue to boil the sugar from blown for a short time longer; take out the skimmer and give it a jerk over the pan, then over your head, and if sugar fly out like feathers it is boiled to the degree called feathered.", "185. _To the “Ball” Degree._--To know when the “ball” has been acquired, first dip your finger into a basin of cold water, then apply your finger to the syrup, taking up a little on the tip and dipping it into the water again; if upon rolling the sugar with the fingers and thumb you can make it into a small ball, that is what is termed the “small ball;” when you can make a larger and harder ball, which you could not bite without its sticking unpleasantly to the teeth, you may be satisfied that is the “large ball.”", "186. _To the degree called “Crackled.”_--Boil the sugar from the degree called feathered a little longer; dip a stick or a piece of pipe (or your finger, if you are used to boiling) into water, then into the sugar and again into the water. If it crack with the touch it is boiled to the degree called crackled.", "187. _To the degree called “Caramelled.”_--Boil the sugar still further, dip a stick or your finger into water, then into the sugar, and again into the water. If it snap like glass it is of the highest degree, called caramelled, and must be taken off the fire immediately, for fear of burning. This sugar is proper to caramel any sort of fruit.", "188.--To boil Sugar by the Thermometer.", "All the foregoing tests are according to the old style of boiling; but a boiling-glass can now be had which enables us to boil to a better degree of accuracy. Thus, to boil to the pearl is to boil to 220 degrees; the small thread 228 degrees; the large thread 236 degrees; the blow 240 degrees; the feather 242 degrees; the small ball 244 degrees; the large ball 250 degrees; the small crack 261 degrees; the hard crack 281 degrees; the caramel 360 degrees.", "189.--Barley Sugar.", "Put some sugar in a pan with water and place it on the fire to boil; when it is at the feather add a little lemon juice and continue boiling to the caramel; when done add a few drops of essence of lemon. Pour it on a marble slab previously oiled, cut into strips. When nearly cold take the strips in your fingers and twist them, and when quite cold put them into tin boxes and keep them closed down. The reason that barley sugar is so named is that it was originally made with a decoction of barley.", "190.--Barley Sugar Drops.", "These are made in the same manner as the preceding. You pour the sugar while hot into impressions made in dried icing sugar.", "191.--Acid Drops.", "Boil 3 lbs. of loaf sugar, 1 pint of water, and a teaspoonful of cream of tartar to the caramel; add a few drops of essence of lemon, and pour it on an oiled marble slab or stone; sprinkle on it a tablespoonful of powdered tartaric acid and work it in. Oil a tin sheet and put the sugar on it in a warm place, then cut off a small piece and roll it into a round pipe, cut this into small pieces the size of drops with a pair of scissors and roll them round under the hand; mix with fine powdered sugar, sift the drops from it and put them in boxes, to be used as required.", "192.--Pine-apple Drops.", "Cut the half of a pine-apple into slices, drop them into a mortar and pound them; put the pulp into a cloth and extract the juice; take as much sugar as will be required and boil it to the crack. When the sugar is at the feather commence to add the pine-apple juice; pour it on slowly, so that by the time the syrup is at the crack it shall all be mixed in with the sugar. Finish as for barley sugar drops.", "193.--Poppy Drops.", "Extract the essence of the poppies (the wild flowers are the best) in hot water, boil some sugar in a pan--the same way as for barley sugar drops--and add the decoction of poppies just before the syrup is at the crack. No essence of lemon should be used, and they need not be sugared when put into boxes.", "194.--Ginger Drops.", "Make these after the same manner as barley sugar drops, in boiling the sugar, and flavour with a few drops of the essence of ginger just before the syrup is at the crack.", "195.--Cayenne Drops.", "These are made the same way as barley sugar drops and the poppy and ginger drops. Flavour a minute before the boiling sugar is at the crack. To give the cayenne flavour add a few drops of the essence of capsicum.", "196.--Ginger Candy.", "Boil some clarified sugar to the ball, and flavour with essence of ginger, then rub some of the sugar against the sides of the pan with a spatula until the sugar turns white; pour it into tins which have been oiled and put into the stove. The sugar should be coloured with some vegetable yellow whilst boiling.", "197.--Lemon Candy.", "This is made in the same manner as ginger candy. Colour yellow with a little saffron, add a few drops of essence of lemon. This is made by boiling sugar to the feather and ball, and grained by rubbing against the pan.", "198.--Peppermint Candy.", "The mode of making this candy is the same as that for making ginger candy, only add essence of peppermint.", "199.--Rose Candy.", "Made the same way as ginger candy. Rose candy should be coloured with cochineal or carmine.", "200.--Burnt Almonds.", "1 lb. of almonds, 2 lbs. of sugar. Take 2 lbs. of clarified sugar and boil it to the “ball;” put 1 lb. of Jordan or Valencia almonds, blanched and dried, into the pan with the sugar; stir them from the fire, and let them absorb as much sugar as possible. If you want them well saturated with sugar repeat this until the sweetening is completed. Flavour with orange-flower water.", "201.--Cast Sugar Drops.", "Select the best refined sugar with a good grain, pound it and pass through a coarse hair sieve; sift again in a lawn sieve, to take out the finest part, as the sugar, when it is too fine, makes the drops heavy and compact and destroys their brilliancy and shining appearance. Now put the sugar into a pan and moisten it with any aromatic spirit you intend to use, using a little water to make it of such a consistence as to allow of its dropping off the spoon without sticking to it. Rose water is the best; it should be poured in slowly, stirring all the time with a wooden spoon. Colour the sugar with prepared cochineal or any other colour, ground fine and moistened with a little water; the tint should be light and delicate. Then take a small pan, made with a lip on the right side, so that when it is held in the left hand the drops may be detached from the right. Put in the paste and place the pan in the stove on a ring that just fits it. Take a small spatula and stir the sugar until it dissolves and makes a slight noise, but do not let it boil, but remove it from the fire when it is near the boiling point, then stir it well with the small spatula until of such a consistence that when dropped it will not spread too much, but retain a round form. Should it, however, be too thin add a little of the coarse powdered sugar, which should be reserved for the purpose, and make it of the thickness required. Take a smooth tin or copper plate and let the paste drop on it from the lip of the pan at regular intervals. You hold the pan in the left hand and with a piece of straight wire in the right hand you separate the drop of sugar from the lip of the pan, letting it fall on the tin. In the course of an hour and a half or two hours the drops may be removed with a thin knife. If no copper plates are at hand a piece of stout cartridge paper will do. Damp the back of the paper with a sponge when you wish to remove the drops.", "202.--Rose Drops.", "These are made as in the preceding case. Flavour with essence of rose and colour with cochineal.", "203.--Orange-flower Drops.", "Flavour with orange-flower water or a little of the essence of neroli.", "204.--Chocolate Drops.", "2 ozs. of chocolate, 2 lbs. of sugar. The chocolate must be scraped to a powder and then made into a paste with cold water, finishing as for cast sugar drops.", "205.--Coffee Drops.", "2 ozs. of coffee, 2 lbs. of sugar. Make a decoction of coffee in the regular manner and add it to your sugar to make the paste or syrup. Finish in the same way as for cast sugar drops.", "206.--Barberry Drops.", "6 ozs. of barberries, 1½ lb. of sugar. Press the juice out of the barberries and mix it into the pounded sugar. Should there not be sufficient juice add a little clear water. Make no more paste than you can actually use, as the second time it is heated it becomes greasy and difficult to drop.", "207.--Peppermint Drops.", "Moisten the sugar, which should be white and of the finest quality, with peppermint water, or flavour it with the essence of peppermint and moisten it with a little clear water. See that your utensils are very clean.", "208.--Pine-apple Drops.", "Take the pine-apple and rub the rind on a piece of rough sugar. The sugar thus impregnated you scrape off for use directly. Pound the pine-apple, and pass the pulp or juice through a fine hair sieve. Add the sugar just scraped off and as much more as you think it requires to make it sweet. Make it into a paste with clear water. Every precaution must be used, as it soon greases. No more should be made than you actually want for immediate use.", "209.--Vanilla Drops.", "2 pods of vanilla, 1 lb. of pounded sugar. Use the pods of vanilla in preference to the essence; the latter is apt to grease the paste. Cut the vanilla up very fine, put it in a mortar, and pound it well along with a portion of your sugar. When sufficiently smooth, sift it through a fine sieve. Finish as for the rest.", "210.--Ginger Drops.", "Take as much ginger as you wish to use, pound, and sift it through a fine lawn sieve; add it to as much sugar as you desire to flavour, and mix it with clear water. Some use the ginger sold at the shops already powdered; some, again, the essence of ginger, colouring the paste with saffron.", "211.--Lemon Drops.", "Rub off the yellow rind of some lemons on a piece of rough sugar; scrape it off, and mix it into your paste. Add sufficient to your sugar to give it a good flavour, and colour it a light yellow with saffron. Moisten with clear water, and mix as the rest.", "212.--Orange Drops.", "These are made the same as lemon drops.", "213.--Pear Drops.", "Made the same as above, and flavoured with the essence of jargonel pear.", "214.--Lavender, Violet, Musk, and Millefleur Drops.", "These are all made the same way as the above, being flavoured with the essences that give them their names.", "215.--Pink Burnt Almonds.", "Put 1 pint of clarified sugar in a round-bottomed pan on a clear fire, boil it to the degree called blown, mix in as much prepared co