Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1859-03-31
Family ReceiptS.
Qdssn's Cake.

QJesH'S Cake. ~
One pound of -four, one pound of sa+
gar, eight ounces butter, one pound Rk
raisins, one gill of brandy, one gin, Of
wine, one gill cream, four eggs, and one
nutmeg.
Loaf Cake.
Twelve pounds Of -four, six pounds of
butter, six pounds Of sugar. three dozen
eggs, six pounds Of raisins, one ounce Of
mace, nutmeg, yeast, one pint wine. new
milk to wet il; put the flour and half
the butter and sugar and the yeast to.
gether, then raise it, then add the rest,
put it in pans, put nutmeg and einnalncn
TO your tasIe. $50
Plum Cake.
Nine pounds of -four, ninc eggs, three
pounds of sugar, one pint Of yeast, one
spoonful of rose water, spice TO your
taste, and as much milk as will ll.wetit,
Composition Cake.
One pound and twelve ounces Of -four,
twelve ounces of sugar, twelve ounces Of
bntter,1 one pound Of suet,. one pint Of
milk one teaspoonful of pearlash. rose
water and nutmeg, put. together as pound
cake.
P0and Cake,
One pound of -four. one pound Of su.
gar, one pound of butter, eight eggs, three
spoonfuls rose water, mace, sc.
Sponge Cake, .'
Take the yolk Of ten eggs. one pound
of sugar, roll them we'll together, add
the white after having beat them 10 q
froth with ten ounces of -four 1, ought.
not to be put In until just before j, IS put
in the oven.
Genuine Wigs.
Two pounds OF -four, eight ounces su-
tgar, six eggs, one pint of milk, raise
them with yeast, make them tefore din
ner,- and. BY tea time they will be ready
to bake.
Shrewsbury Cake.
One pound of -four, twelve ounces Of
sugar. one pound. of butter, FIVE eggs,
rose water, and essence of lemon.
Training Cake.
Three pounds of -four, twelve ounces
of sugar, twelve ounces bauer, cinna-
mon and nutmeg to your taste-
Nutmeg Cake.
One leacup full of butter, two teacups
full of sugar, three teacnps full of -four,
four eggs, nutmegse brandy.
Nut Cake.
Seven pounds of -four, two pounds of
sugar, twelve ounces of bptteri yeast, we,
with newmilk, egg if you please. cinna-
Short Cake.
Five pounds of flour, twelve ounces Of
sugar, eight ounces of butter, eigh, eggs,
rose water and nutmeg.
Cup Cake.
Three teacups of flour three eggs, two
teacups sugar, one tescup Of butter, QUE
teacupful of milk, pearlasb, half a. gill. of
wine or brandy, mace or nutmeg.
CgmJals. =.
Two pounds of -four, half a pound Of
sugar, half pound of butter, six eggs,
little rose. water, and.a little spice.
.MFns.
One pound flour, one pint Of milk.
eight eggs, beat them well, put as much
yeast as you think viii raise .ihem, and.
! bake them as soon as you can. .
>, Rusk.
Five pounds -four, half pound butter,
; twelve ounces sugar, nine eggs. one piIa
! milk, yeast as much as. you think proper.
= Jpm5les.
/ Take five pounds of laur. two pounds
f of sugar, one pound of batter, six eggs,
roll them out in loaf sugar.
j Gingerbread.
n One pound of -four, half pound Of su-
e gar, the-yolk Of three eggs, half pound
of butter, ginger to your taste.
Gingerbread.
Take equal quantities Of cream and
, rnolasses, large portion of pearlash dis
I solve in sharp vinegar, make It hard, and
. put ginger to your taste.
e Gingerbread.
,r Four pounds of -four. one quart Of mo-
ie lasses, one. ounce of. ginger, one ounce o.
g pearlash, three ounces OF butter, one
/ ounce alum.
n Soft Gingerbread.
le One and a half pounds of -four. twelve
y ounces Of sugar, eight eggs, ginger Il
Is your lasts,. pearlash.
- Hard Biscuit. :.
le One pound Of -four, one egg. two ouno
Of es of butter, wei hard with milk, and pu
I'd Immediately in the oven.
ry Hard Biscait.
nd Take four ounces Of -four, .fouI ounce
r Of butter, raise them. with yeast, AM
'st work them we'll =:
n d Diet. Bread
he Take one pound OF -four, one pound o
er sugar, eight eggs, nuimegs, rose wates
w your taste.
th Wonders.
Us Two pounds of -four. half pound Q
be butter, half pound of sugar, ten egg
"a cinnamon.
Cookiss.
Three pounds of -four, twelve ounce