Martinsburgh gazette. [volume] (Martinsburgh, Va. [W. Va.]) 1810-1825, 1825-09-01
EYrsm the Buffalo Emporium.I
REcElPTs FOR TnE LADIES.

the manuscript receipt book OF first
rate house keeper. Ii may be of use
to young married ladies.
Composition Cake.-One pound
of flour, one of sugar, half pound OF
butter, seven eggs, half p,ndof cream,
and gill Of brandy.
Tea Cake Three cups OF sugar,
three OF eggs, one cup oil butter, one
cup OF milk, small lump of pearl
ssb:-mske it not quite as stiff as
pound cake
Loaf Cakc Five pounds Of -four
two OF tugar, three quarters ola pound
of lard, and the same quantity of but
ter, one pint Of yeast, eight eggs, one
quart of milk: roil the sugar in the
-four; add the raisins and spice after
the first rising.
Pint Cake One pint of dough,
one tea cup Of sugar, one of butter.
three eggs, one tea spoon full OF pearl
ash with raisins and spices.
Soft Gingerbread : Six teacups
of flour, three OF molasses, one of
cream, one of butter, one table spoon
foil of ginger, and one of pearIash.
WATERS - One pound ofllour, Quar-
ter of pound of butter, TWO eggs
beat, one glass Of wine, and a nu,
meg.
Jumbles Three pound of flour.
two of sugar, one OF butter, eight eggs.
with little caraway seed-add lit
tie milk if the eggs are not sufficient,
Soft Cakes IN little pans One
pound and hall of butter rubbed into
two pounds of flour, add one wine
glass of wine, one OF rose water, two
of yeast, nutmeg, cinnamon and cur
rants.
Diet Bead One pound of flour
one OF sugar, nine eggs, leaving out
some OF the whites, little mace anu
rose water
Wnnders-Onc pound of flour
three quarters OF pound of sugar,
halia pound Of butter, nine eggs, a lit
tie mace and rose water
II light Cake to bake an cups
Doe and half pounds of sugar, bal.
pound of butter rubbed into tw O pounds
OF Hour, one glass of wine, one of ROSE
water, eight eggs and halt a nutmeg
Sponge Cake Five eggs, half q
pound Of sugar, and quarter of "a
pound of -four
Another-One pound of sugar.
nine eggs, the weight of four eggs OF
Hour; beat The yoAs and whites Sc
perate: mix the sugar and eggs toge
Their before yen add the flour; ilttle
nutmeg.
Another Five eggs, three cups of
flour, two of sugar, and "a. little CHINA
mon.
Pound Cake Three eggs, nine
spoon iulls of butter, three Of sugar and
three bands foil Of flour.
Dough Cake Two, coffee cups
OF dough, two Of sugar, one and "a
bali OF butter, eight eggs, two tea
spoon fulls Of ptarIssh, wine and
plums; add very itle flour.
Cream Cake - Four Cups of flour
three of sugar, one of butter, one OF
peariash: rub the butter and sugar to
gether, then add the rest.
| .Sh eacsbury Cake - One pound Of
flour three quarters of a pound of but
ter, four eggs, one nutmeg, one glass
of brandy.
Glove Cake -'Three pounds Of -four,
one OF butter, one of sugar, three of
eggs, two spoon fulls Of cloves-miX it
with molasses.
Cakc - One tea cup Of butter, two
of sugar, three of -four aud four eggs
Cookies-One tea cup of butter, one
OF sugar, one egg, and flour.
To boil Ham 1t should be boiled
in large quantity of water, and that
for a long time-one quarter Of an hour
for each pound-the rine to be taken
off when warm. The ham is most
palatable when cold; and should be
sent to the table with eggs, horse ra
dish and mustard. This affords a
cheap repast at any time of day.
Bread pudding One pound of
soft bread or biscuit soaked in one
quar- Of milk: run through a sieve or
cullender; add seveneggs, three quar-
tiers of a pound of sugar, one quarter
OF pound Of butter, nutmeg, CHINA,
mon, one gill of rose water, one pound
ralsins, halfa pint f milk; bake three
quarters oian hour-niddling hot
ven.
Rice Pudding Half pint of rice,
SIX ounces ofsugar, two quarts OF milk,
salt kI1Itnr nj n Ill