Author Description

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1860 Excerpt:... the beaten yolks of two eggs and the white of one, a few carraway seeds, and two table-spoonfuls of pounded sugar; mix it into a paste with a little warm milk, cover it over, and let it stand for an hour; roll out the paste, and cut it into cakes with the top of a glass, and bake them on floured tins. Beat twelve eggs, yolks and whites sepaRice cakes, rately; one pound of sifted sugar, three quarters of a pound of rice-flour; beat all these ingredients together for half an hour, and before r putting it into a well buttered cake tin, add thirty drops of essence of lemons. Three or four spoonfuls of carraway seeds may be added. It may be baked in small tins. Take a pint of milk quite warm, a quarter Sally Luns. of a pint of thick small beer yeast (or else good fermenting toddy); put into a pan, with flour sufficient to make a good thick batter; cover it over to rise for two hours; then add two ounces of fine pounded sugar, four eggs, well beaten and mixed together; rub into your flour four ounces of butter, and make your dough not quite as stiff as for bread; let it stand half an hour; then make up your cakes, and put them on tins; let them stand to rise, and bake in a quick oven. Take of fine flour, butter and sifted Twelfth cake, sugar of each two pounds, eighteen eggs, four pounds of currants, of almonds pounded and blanched half a pound, citron, candied orange and lemon peel of each half a pound, and cut into thin slices; a nutmeg grated, allspice, half an ounce ground cinnamon, mace, ginger, and corianders, of each quarter of an ounce, finely pounded, and a large wine-glass of brandy; work the butter into a smooth cream with the hand, and mix with the sugar and spice in a pan for some time; then break in the eggs by degrees, and beat it at least twenty...