Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little salt, one pound of citron, orange peal candied, and almonds bleach'd, 6 pound of flour, (well dry'd) beat 21 eggs, and add with 1 quart new ale yeast, half pint of wine, 3 half pints of cream and raisins, q: s:
Put sixteen yolks with half a pound butter melted, grate in the rinds of two Seville oranges, beat in half pound of fine Sugar, add two spoons orange water, two of rose-water, one gill of wine, half pint cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked in cream, mix all together, put it into rich puff-paste, which let be double round the edges of the dish; bake like a custard.
Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 pint emptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, 1 gill of wine.
Fill a dish with biscuit finely broken, rusk and spiced cake, wet with wine, then pour a good boil'd custard, (not too thick) over the rusk, and put a syllabub over that; garnish with jelley and flowers.
Three cupfuls of butter, one quart of sugar, three pints of flour, half a pint of molasses, half a pint of brandy, half a pint of wine, one teaspoonful of saleratus, one ounce each of all kinds of spices, twelve eggs, three pounds of raisins, two of currants, half a pound of citron. Bake in deep pans, in a moderate oven, between three and four hours. This is one of the best of rich cakes.
Take one-half cup of granulated sugar, one-fourth pound of stale macaroons grated, one-half pint of heavy cream (whipped), three eggs, vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and stir again; add whipped cream, and whipped whites of eggs, and grated macaroons; flavor to taste. Put this all into freezer and pack outside with ice and salt alternately. Do not turn. Let stand five or six hours, adding ice from time to time. When serving put grated macaroons on top.
Put into a bowl an ounce of isinglass; (in warm weather you must take an ounce and a quarter;) pour on as much rose water as will cover the isinglass, and set it on hot ashes to dissolve. [Footnote: You may make the stock for blanc-mange without isinglass, by boiling four calves' feet in two quarts of water till reduced one half, and till the meat is entirely to rags. Strain it, and set it away till next day. Then clear it from the fat and sediment; cut it into pieces and boil it with the cream and the other ingredients. When you take it from the fire, and strain it into the pitcher, keep stirring it till it gets cold.] Blanch a quarter of a pound of shelled almonds, (half sweet and half bitter,) and beat them to a paste in a mortar, (one at a time,) moistening them all the while with a little rose water. Stir the almonds by degrees into a quart of cream, alternately with half a pound of powdered white sugar; add a large tea-spoonful of beaten mace. Put in the melted isinglass, and stir the whole very hard. Then put it into a porcelain skillet, and let it boil fast for a quarter of an hour. Then strain it into a pitcher, and pour it into your moulds, which must first be wetted with cold water. Let it stand in a cool place undisturbed, till it has entirely congealed, which will be in about five hours. Then wrap a cloth dipped in hot water round the moulds, loosen the blanc-mange round the edges with a knife, and turn it out into glass dishes. It is best to make it the day before it is wanted. Instead of using a figure-mould, you may set it to congeal in tea-cups or wine glasses. Blanc-mange may be coloured green by mixing with the cream a little juice of spinage; cochineal which has been infused in a little brandy for half an hour, will colour it red; and saffron will give it a bright yellow tinge.
This soup is a summer soup and is to be eaten cold. Cook two tablespoons of sago in one cup of boiling water until tender, add more as water boils down. Put one quart of large red or black cherries, one cup of claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and one-half lemon sliced fine, up to boil and let boil fifteen minutes; add the cooked sago, let boil up and pour very gradually over the well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste. The juice of lemon may be used instead of the wine.
One quarter of a pound rice, a stick of cinnamon, to a quart of milk (stirred often to keep from burning) and boil quick, cool and add half a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour. No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till tender, stir in one half pound butter, interim beet 8 eggs, add to the pudding when cold with sugar, salt, rose-water and spices to your taste, adding raisins or currants, bake as No. 1. No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs, 6 ounces butter, wine, sugar and spices, q: s: bake 2 hours. No. 4. Boil in water half pound ground rice till soft, add 2 quarts milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, salt, cinnamon and a small nutmeg, bake 2 hours. No. 5. A cheap one, half pint rice, 6 ounces sugar, 2 quarts milk, salt, butter, allspice, put cold into a hot oven, bake 2 and half hours. No. 6. Put 6 ounces rice into water, or milk and water, let swell or soak tender, then boil gently, stirring in a little butter, when cool stir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon nutmeg, and sugar to your taste, bake. N.B. The mode of introducing the ingredients, is a material point; in all cases where eggs are mentioned it is understood to be well beat; whites and yolks and the spices, fine and settled.
Take a pint of cream, sweeten it to your pallate, grate a little nutmeg, put in a spoonful of orange flower water and rose water, and two sponfuls of wine; beat up four eggs and two whites, stir it all together one way over the fire till it is thick, have cups ready and pour it in.
