Seventy Five Receipts for Pastry Cakes, and Sweetmeats Page 01

SEVENTY-FIVE RECEIPTS FOR PASTRY CAKES, AND SWEETMEATS

BY MISS LESLIE, OF PHILADELPHIA.

1832

PREFACE.

The following Receipts for Pastry, Cakes, and Sweetmeats, are original, and have been used by the author and many of her friends with uniform success. They are drawn up in a style so plain and minute, as to be perfectly intelligible to servants, and persons of the most moderate capacity. All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite articles.

There is frequently much difficulty in following directions in English and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire-places, and cooking utensils, generally used in Europe and America; and many of the European receipts are, so complicated and laborious, that our female cooks are afraid to undertake the arduous task of making any thing from them.

The receipts in this little book are, in every sense of the word, American; but the writer flatters herself that (if exactly followed) the articles produced from them will not be found inferior to any of a similar description made in the European manner. Experience has proved, that pastry, cakes, &c. prepared _precisely_ according to these directions will not fail to be excellent: but where economy is expedient, a portion of the seasoning, that is, the spice, wine, brandy, rosewater, essence of lemon, &c. may be omitted without any essential deviation of flavour, or difference of appearance; retaining, however, the given proportions of eggs, butter, sugar, and flour.

But if done at home, and by a person that can be trusted, it will be proved, on trial, that any of these articles may be made in the best and most liberal manner at _one half_ of the cost of the same articles supplied by a confectioner. And they will be found particularly useful to families that live in the country or in small towns, where nothing of the kind is to be purchased.

CONTENTS.

PART THE FIRST.

Preliminary Remarks
Puff Paste
Common Paste
Mince Pies
Plum Pudding
Lemon Pudding
Orange Pudding
Cocoa Nut Pudding
Almond Pudding
A Cheesecake
Sweet Potato Pudding
Pumpkin Pudding
Gooseberry Pudding
Baked Apple Pudding
Fruit Pies
Oyster Pie
Beef Steak Pie
Indian Pudding
Batter Pudding
Bread Pudding
Rice Pudding
Boston Pudding
Fritters
Fine Custards
Plain Custards
Rice Custard
Cold Custards
Curds and Whey
A Trifle
Whipt Cream
Floating Island
Ice Cream
Calf's Feet Jelly
Blanc-mange

PART THE SECOND

General directions
Queen Cake
Pound Cake
Black Cake, or Plum Cake
Sponge Cake
Almond Cake
French Almond Cake
Maccaroons
Apees
Jumbles
Kisses
Spanish Buns
Rusk
Indian Pound Cake
Cup Cake
Loaf Cake
Sugar Biscuits
Milk Biscuits
Butter Biscuits
Gingerbread Nuts
Common Gingerbread
La Fayette Gingerbread
A Dover Cake
Crullers
Dough Nuts
Waffles
Soft Muffins
Indian Batter Cakes
Flannel Cakes
Rolls

PART THE THIRD

General directions
Apple Jelly
Red Currant Jelly
Black Currant Jelly
Gooseberry Jelly
Grape Jelly
Peach Jelly
Preserved Quinces
Preserved Pippins
Preserved Peaches
Preserved Crab-Apples
Preserved Plums
Preserved Strawberries
Preserved Cranberries
Preserved Pumpkin
Preserved Pine-Apple
Raspberry Jam

APPENDIX.

Miscellaneous Receipts

As all families are not provided with scales and weights, referring to the ingredients generally used in cakes and pastry, we subjoin a list of weights and measures.

WEIGHT AND MEASURE

Wheat flour one pound is one quart.
Indian meal one pound, two ounces, is one quart.
Butter--when soft one pound is one quart.
Loaf-sugar, broken one pound is one quart.
White sugar, powdered one pound, one ounce, is one quart.
Eggs ten eggs are one pound.

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