The Wilmingtonian, and Delaware register., 1825-08-04
RECEIPTS FOR THE LADIES.


keeper. 1t may be Of use to Young marri-
ed ladies
Comhosnion Cfakc.-One pound of -four,
one of sugar, half pound Of butter, seven
eggs, halfa pint Of cream, and gill OF f5ran-
.dy.
Tea Cate.- Three cups Of sugar, three
eggs, one cup Of butter, one cup Of milk,
small lump ofpearlash, and make it not quite
as stiff as pound cake.
Loaf Cake.--Fivc pounds of -four two of
sugar, three quarters of a pound of lard, and
the same quantity of butter, one pint OF yeast,
eight eggs, one quart of milk; roll the sugar
in the -four, add the raisins and spice after
the first rising.
Pint Cakc.--One pint Of dough, one tea
cup of sugar, one Of butter, three eggs, one
tea spoon full Of pearash, with raisns and
spices.
Soft Gingcrbread.--Sixt tea cups of -four,
three of molasses, one of cream, one OF but
ter, ono table spoon full Of ginger, and one of
pearlasli.
Ipajt3y.--One pound Of -four, quarter ofa
pound of butter, two eggs beat, one glass of
wine, and nutmeg.
Jum5irs.-rhree pounds of four two Of
sugar, one of butter, e.s5 ht eggs, with little
carraway seed; add little milk if the eggs
are not sufficient.
S9tt Cakes in httie hans.--One and half
pound OF butter rubbed rlto two pounds OF
| -four, add one wine glass Of wine, one Of rose
water, two of yeast, nutmeg, cinnamon and
currants.
Diet Bread.---Onc pound of -four, one of
sugar, nine eggs, leaving out some OF the
whites, little mace and rose water.
Vonders.-Two pounds of -four, three
quarters of a pound Of sugar, half pound of
butter, nine eggs, little mace and rose wa
ter.
Il Hyht Cahe 10 bake in cuits.-One and
half pounds Of sugar, halt a pound of butter
rubbed into two pounds of -four, one glass OF
wine, one of rose water, eight eggs and half
a nutmeg.
| .honye C'ake.-Five eggs, half pound OF
sugar, and quarter Of pound OF flour.
| .fnother-One pound of sugar, nine eggs,
the weight of four eggs of -four; beat the
yclks and whites separate; mix the sugar and
eggs together before you add the flour; q lit
tie nutmeg.
Authoritative eggs, three cups of flour,
two of sugar, and little cinnamon.
PoMnd Cake.-Three eggs, nine spoons
! full of butter, three of sugar, and three hand
! fulIs of -FOUR
! DOUGH Cukc-Two coffee cups Of dough,
| two Of sugar, one and half of butter, eight
eggs, two tea spoons full of pearlash, wine
and plums; add very little flour.
| Cream Cake -Four cups of flour, three of
sugar, one of butter, one of cream, five eggs,
one tea spoon full Of pearlash rub the butter
and sugar together, then add the rest.
.Sare7uSbary Cake.-One pound of -four,
three quarters Of a pound of sugar, three
quarters Of poun of butter, four eggs, one
nutmeg, one glass ofhrandv.
| Clove Cake.--Tree pounds of -four, one of
butter one of sugar, three eggs, two spoons
full of cloves-mix it with molasses.
Cake.-One tea cup of butter, two of sugar
three of four and four eggs.
Cookies.-One tea cup of butter, one of SUI
gar, one egg, and flour.
To boil Ham.-Tt should be boiled in a
7 large quantity of water, and that for LONG
time--one quarter of an hour for each pound
the rin,l to be taken off when warm.
The ham is most palitable when cold, and
should be sent to the table with eggs, horse
radish and mustard. This affords cheap
repast at any time of day.
| Bread hudding.-Ohe pound of soft bread
orbniscut, soaked in one quart of milk, run
through sieve or cullender; add seven eggs
three quarters of a pound of sugar, one quar-
ter of a pound Of butter, nutmeg, cinnamon,
one gill of rose water, one pound raisins, half
pint of milk; bake three quarters Of an
, hour, middlng hot oven.
Rice Puding.-Halfp pint of rice, six oun-
ccs of sugar, two quarts of milk. salt, butter,
and allspicc, put cold into a hot oven, bake
two and half hours.
Indian Pudding.--Threc pints Of scalded
milk, seven spoons iul of fine Indian meal,
stir we'll together while hot, let it stand until
cooled, add four eggs, half pound of butter,
spices and sugar-bake four hours.