The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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put 1-4 pound of fresh butter, well worked into the flour, then add 1 oz. of the best Jamaica ginger, fresh grated and sifted fine; 1-4 oz. of beaten allspice, 1-2 a large nutmeg, grated, and its weight of pow­dered cloves, 1-2 lb. of nice moist sugar, one fresh lemon peel chopped fine. If approved, candied oranges and citron cut small may be added, and a good pinch of caraway seed and cinnm on bark in fine powder, and a small pinch of cayenne pepper, if likeu. All these ingredients are to be mixed into a smooth paste, with one pound of good treacle, and after standing a little time, cut into small pieces, and with the hands made into round balls, and then pressed flat between the palms of the hands, then set on a pan and baked in a quick oven. Note.—About six drops of the essential oil of caraway seed will do as well as the seeds.
Maringues.—Beat up the whites of six eggs for 20 min­utes, and have ready 1-2 lb. of loaf sugar finely powdered and sifted. Stir it into the eggs with a spoon, and drop this mixture from a spoon oira clean board that has been covered with white sifted su­gar. Bake them in slow oven for 1-2 hour, and then fill them with cream, made as follows: Take 1 quart of cream that is rich and new, and add to it the juice of a lemon, and about 1 gill of white wine, beat it with a whisk for 20 minutes, and then sweeten with powdered sugar to taste. When the maringues are going to be served, put a spoonful of this cream in one and then adjust another of the same size to it. They are designed for the second course. The maringues should be put in moulds of uniform shape, before baking. Note.—This cream will do for filling a chantille or sponge cake.
To Make Spanish Puffs.—Take half a pint of water, add to it 3 oz. butter, put on a hot plate to melt it, then gradually, 3-4 lb, of flour, working it in slow with a wooden spoon until it becomes a stiff paste, then add to it by degrees, 3 eggs (still working with the spoon) 4 oz. sugar and a little grated rind of lemon. Then butter a paper, and drop them the size of a hen's egg. And just be­fore going to table pop them into a boiling pan of lard, paper and all, and when sufficiently boiled, shake them off the paper on a seive to drain, and send them to the table quite hot. Note.—You may, if you please, open the puffs and put a little sweet meats into them.
Queen Drops.—1-2 lb. flour, 1-2 lb. sugar, 3 oz. butter, 30 bitter almonds, 30 sweet almonds, 4 eggs. The butter a little warmed, then add the sugar, the eggs beaten well and separately, and the almonds blanched and pounded fine; last, add the flour. One tea-spoonful dropped on paper on a tin pan and baked.
To make Pjne Svrup for Teas.—Pare the rind off very thin the thickness of a crown piece, have some lump sugar pounded and