Seventy Five Receipts for Pastry Cakes, and Sweetmeats

M >> Miss Leslie >> Seventy Five Receipts for Pastry Cakes, and Sweetmeats

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PEACH CORDIAL.

Take a peck of cling-stone peaches; such as come late in the
season, and are very juicy. Pare them, and cut them from the
stones. Crack about half the stones and save the kernels. Leave
the remainder of the stones whole, and mix them with the cut
peaches; add also the kernels. Put the whole into a wide-mouthed
demi-john, and pour on them two gallons of double-rectified
whiskey. Add three pounds of rock-sugar candy. Cork it tightly,
and set It away for three months: then bottle it, and it will be
fit for use. This cordial is as clear as water, and nearly equal
to noyau.

CHERRY BOUNCE.

Take a peck of morella cherries, and a peck of black hearts. Stone
the morellas and crack the stones. Put all the cherries and the
cracked stones into a demi-john, with three pounds of loaf-sugar
slightly pounded or beaten. Pour in two gallons of double-rectified
whiskey. Cork the demi-john, and in six months the cherry-bounce
will be fit to pour off and bottle for use; but the older it is,
the better.

RASPBERRY CORDIAL.

To each quart of raspberries allow a pound of loaf-sugar. Mash the
raspberries and strew the sugar over them, having first pounded it
slightly, or cracked it with the rolling-pin. Let the raspberries
and sugar set till next day, keeping them well covered, then put
them in a thin linen bag and squeeze out the juice with your
hands. To every pint of juice allow a quart of double-rectified
whiskey. Cork it well, and set it away for use. It will be ready
in a few days.

Raspberry Vinegar (which, mixed with water, is a pleasant and
cooling beverage in warm weather) is made exactly in the same
manner as the cordial, only substituting the best white vinegar
for the whiskey.

BLACKBERRY CORDIAL.

Take the ripest blackberries. Mash them, put them in a linen bag
and squeeze out the juice. To every quart of juice allow a pound
of beaten loaf-sugar. Put the sugar into a large preserving
kettle, and pour the juice on it. When it is all melted, set it on
the fire, and boil it to a thin jelly. When cold, to every quart
of juice allow a quart of brandy. Stir them well together, and
bottle it for use. It will be ready at once.

GINGER BEER.

Put into a kettle, two ounces of powdered ginger,(or more if it is
not very strong,) half an ounce of cream of tartar, two large
lemons cut in slices, two pounds of broken loaf-sugar, and one
gallon of soft water. Simmer them over a slow fire for half an
hour. When the liquor is nearly cold, stir into it a large
table-spoonful of the best yeast. After it has fermented, bottle
for use.

JELLY CAKE.

Stir together till very light, half a pound of fresh butter and
half a pound of powdered white sugar. Beat twelve eggs very light,
and stir them into the butter and sugar, alternately with a pound
of sifted flour. Add a beaten nutmeg, and half a wine-glass of
rose-water. Have ready a flat circular plate of tin, which must be
laid on your griddle, or in the oven of your stove, and well
greased with butter. Pour on it a large ladle-full of the batter,
and bake it as you would a buck-wheat cake, taking care to have it
of a good shape. It will not require turning. Bake as many of
these cakes as you want, laying each on a separate plate. Then
spread jelly or marmalade all over the top of each cake, and lay
another upon it. Spread that also with jelly, and so on till you
have a pile of five or six, looking like one large thick cake.
Trim the edge nicely with a penknife, and cover the top with
powdered sugar. Or you may ice it; putting on the nonpareils or
sugar-sand in such a manner as to mark out the cake in triangular
divisions. When it is to be eaten, cut it in three-cornered slices
as you would a pie.

COLOURING FOR ICING, &c.

_To make a red colouring for icing_. Take twenty grains of
cochineal powder, twenty grains of cream of tartar, and twenty
grains of powdered alum. Put them into gill of cold soft water,
and boil it very slowly till reduced to one half. Strain it
through thin muslin, and cork it up for use. A very small quantity
of this mixture will colour icing of a beautiful pink. With pink
icing, white nonpareils should be used.

RICE CAKES FOR BREAKFAST.

Put half a pound of rice in soak over night. Early in the morning
boil it very soft, drain it from the water, mix with it a quarter
of a pound of butter, and set it away to cool. When it is cold,
stir it into a quart of milk, and add a very little salt. Beat six
eggs, and sift half a pint of flour. Stir the egg and flour
alternately into the rice and milk. Having beaten the whole very
well, bake it on the griddle in cakes about the size of a small
dessert-plate. Butter them, and send them to table hot.

GROUND RICE PUODIJVG.

Take five table-spoonfuls of ground rice and boil it in a quart of
new milk, with a grated nutmeg or a tea-spoonful of powdered
cinnamon, stirring it all the time. When it has boiled, pour it
into a pan and stir in a quarter of a pound of butter, and a
quarter of a pound of powdered sugar, a nutmeg and half a pint of
cream. Set it away to get cold. Then heat eight eggs, omitting the
whites of four. Have ready a pound of dried currants well cleaned,
and sprinkled with flour; stir them into the mixture alternately
with the beaten egg. Add half a glass of rose-water, or half a
glass of mixed wine and brandy. Butter a deep dish, put in the
mixture, and hake it of a pale brown. Or you may bake it in
saucers.

TOMATA KETCHUP.

Slice the tomatas. Put them in layers into a deep earthen pan, and
sprinkle every layer with salt. Let them stand in this state for
twelve hours. Then put them over the fire in a preserving kettle,
and simmer them till they are quite soft. Pour them into a linen
bag, and squeeze the juice from them. Season the liquor to your
taste, with grated horse-radish, a little garlic, some mace, and a
few cloves. Boil it well with these ingredients--and, when cold,
bottle it for use.

YEAST

Have ready two quarts of boiling water; put into it a large
handful of hops, and let them boil twenty minutes. Sift into a pan
a pound and a half of flour. Strain the liquor from the hops, and
pour half of it over the flour. Let the other half of the liquid
stand till it is cool, and then pour it gradually into the pan of
flour, mixing it well. Stir into it a large tea-cup full of good
yeast,(brewer's yeast if you can get it.) Put it immediately into
bottles, and cork it tightly. It will be fit for use in an hour.
It will be much improved and keep longer, by putting into each
bottle a tea-spoonful of pearl-ash.

FINIS

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