Seventy-Five Receipts for Pastry Cakes, and Sweetmeats

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Cakes, and Sweetmeats, by Miss Leslie
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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,
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Edition: 10
Language: English
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0. 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