Seventy-Five Receipts for Pastry Cakes, and Sweetmeats

猢The Project Gutenberg EBook of Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie
Copyright laws are changing all over the world. Be sure to check the copyright laws for your country before downloading or redistributing this or any other Project Gutenberg eBook.
This header should be the first thing seen when viewing this Project Gutenberg file. Please do not remove it. Do not change or edit the header without written permission.
Please read the "legal small print," and other information about the eBook and Project Gutenberg at the bottom of this file. Included is important information about your specific rights and restrictions in how the file may be used. You can also find out about how to make a donation to Project Gutenberg, and how to get involved.
**Welcome To The World of Free Plain Vanilla Electronic Texts**
**eBooks Readable By Both Humans and By Computers, Since 1971**
*****These eBooks Were Prepared By Thousands of Volunteers!*****
Title: Seventy-Five Receipts for Pastry Cakes, and Sweetmeats
Author: Miss Leslie
Release Date: October, 2004 [EBook #6677]?[Yes, we are more than one year ahead of schedule]?[This file was first posted on January 12, 2003]
Edition: 10
Language: English
Character set encoding: ASCII
? START OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS ***
Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was produced from images generously made available by the Digital & Multimedia Center, Michigan State University Libraries.
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