American Cookery

page 39

let it stand till very puffy or light; roll into small cakes and let it stand on
oiled tins while the oven is heating, bake 15 minutes in a quick oven, then wash
the top with sugar and whites, while hot.

      Biscuit.
One pound flour, one ounce butter, one egg, wet with milk and break while oven
is heating, and in the same proportion.

      Butter Biscuit.
One pint each milk and emptins, laid into flour, in sponges; next morning add
one pound butter melted, not hot, and knead into as much flower as will with
another pint of warmed milk, be of a sufficient consistence to make soft--some
melt the butter in the milk.

      A Butter Drop.
Four yolks, two whites, one pound flour, a quarter of a pound butter, one pound
sugar, two spoons rose water, a little mace, baked in tin pans.

PRESERVES.

      For Preserving Quinces.
Take a peck of Quinces, pare them, take out the core with a sharp knife, if you
wish to have them whole; boil parings and cores with two pound frost grapes, in
3 quarts water, boil the liqour an hour and an half, or till it is thick, strain
it thro' a coarse hair sieve, add one and a quarter pound sugar to every pound
of quince; put the sugar into the sirup, scald and scim it till it is clear, put
the quinces into the sirup, cut up two oranges and mix with the quince, hang
them over a gentle fire for five hours, then put them in a stone pot for use,
let them in a dry cool place.

      For preserving Quinces in Loaf Sugar.
Take a peck of Quinces, put them into a kettle of cold water, hang them over the
fire, boil them till they are soft, then take them out with a fork, when cold,
pare them, quarter or halve them, if you like; take their weight of loaf sugar,
put into a bell-metal kettle

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