|
Classic
Cook Books
< last page | next page >
page 59
Plain Cake.
Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart emptins, 1
quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, 1 gill of wine.
Another.
Three quarters of a pound of sugar, 1 pound of butter, and 6 eggs worked into 1
pound of flour.
A rich Cake.
Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not much beaten) 1
pint of emptins, 1 pint of wine, knead up stiff like biscuit, cover well and put
by and let rise over night.
To 2 and an half pound raisins, add 1 gill brandy, to soak over night, or if new
half an hour in the morning, add them with 1 gill rose-water and 2 and an half
pound of loaf sugar, one ounce cinnamon, work well and bake as loaf cake, No. 1.
Potatoe Cake.
Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter
work with flour into paste, shape, as you please, bake and pour over them melted
butter, wine and sugar.
Johny Cake, or Hoe Cake.
Scald 1 pint of milk and put to 3 pints of indian meal, and half pint flower--
bake before the fire. Or scald with milk two thirds of the indian meal, or wet
two thirds with boiling water, add salt, molasses and shortening, work up with
cold water pretty stiff, and bake as above.
Indian Slapjack.
One quart of milk, 1 pint of indian meal, 4 eggs, 4 spoons of flour, little
salt, beat together, baked on gridles, or fry in a dry pan, or baked in a pan
which has been rubed with suet, lard or butter.
< last page | next page >
Classic
Cook Books
|
