Richmond palladium. [volume] (Richmond, IA [i.e. Ind.]) 1839-1854, 1849-01-17

Composition Cakp.--One pound oil -four.
one OF sugar, half pound of butter,
seven eggs, hail pint Of cream. and a
gill Of brandy.
Tea Cake.-Tnree cups Of sugar, three
eggs. ono cup Of butter, one cup Of milk.
n small lump OF pcarlash. and make it not
quite as stiff as pound cake.
LOAF CAKE.--Five pounds Of flour,
two Of sugar, three quarters Of pound oil
lard, and the same quantity of butter, one
pint OF yeast. eight eggs, one quart OF
milk, roll the sugar in flour; add the raisins
and spice after the first rising.
PINT CAKE.-One pint Of dough, one
teacuP Of sugar. one OF butter, three eggs.
one teaspooniul OF pearlash, with rasns
and spice.
SoFT GiNGERBEEAD.-Six teacups Of
flour, three Of molasses, one of cream one
Of butter, one table spoon full Of ginger
and one Of pearlash.
WArERs.-Onc pound Of -four, quarter
Of a pounl Of butter, two eggs beat. one
glass Of wine and nutmeg.
JUMBLEs.--Three pounds of -four, two
Of sugar, one of butter, eight eggs. with a
little carraway seed; and little milk if
the eggs are not sufficient.
S9.r Gak. :. " LITTLE 10y rASs So. p.
pounds Of -four, add ono glass OF wine,
one Of rose water, two of yeast. nutmegs
cinnamon and currents.
Diet BREAD.--One pound Of -four, ono
OF sugar, nine eggs, leaving out some of
the whites; a little mace, and rose water.
WoNDERs.-Two pounds Of -four. three
quarters Of sugar, half pound of butter,
nine eggs, little mace and rose water.
4 LIGHT CAKE. TO BAKE IN cUPs.-One
and half pounds Of sugar. half IL pound
Of butter, rubbed into two pounds Of -four.
one glass Of wine. one of rose water, eight
eggs and half a nutmeg.
SroNeE CAKE.-Fivo eggs. halfa pound
Of sugar, quarter of pound Of flour.
Another.-One pound Of sugar, nine
eggs, the weight of four eggs of flour. beat
the yokcs and whites separate; mix the
sugar and eggs together before you add
the flour; little nutmeg.
Another.-Fivccgg eggs. three cups Of flour.
two Of sugar. and little cinnamon.
Pound CAkE.-Thrce eggs nine spoons
full Of butter. three Of sugar, and three
hands full of flour.
CREAM CAKE.--Four cups Of -four, 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
SHREWSBURY CAKE.--Four cups Of flour.
three quarters Of a pound of sugar. three
quarters Of pound Of butter, four eggs,
one nutmeg, one glass Of brandy.
Glove CAKE-Three pounds of flour,
one of butter. one Of sugar, three eggs.
two spoon full cloves; mix it with molasses.
CAKE.-One tea cup of buttek. one of
sugar, three Of flour, aud four eggs.
CooKIEs.-One tea cup OF butter, one
Of sugar, one egg. and flour.
To BOIL HAM.-It should be boiled in a
large quantity Of water. and that for long
time-one quarter Of an hour for each
pound--the rind to be taken off when
warm. The ham is most pala;able when
cold, and may be sent to the table with
eggs, horseradish and mustard. This af
fords cheap repast at any time of day.
Line pie or tarilet pans with rich puff
paste, and bake them in quick oven;
when done, fill them with mock cream:
stew powdered sugar over the top OF each.
and set them again into the oven to brown;
when . fine color, they are done. These
will be found TO be altogether superior
to custard pies.