Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1860-03-01
THE
A0093R 3323i1a
Recipes.

from a copyrighted pamphlet issued by
Mr. Grocer, of Mercer Co, n. j., who was
formerly largely engaged in the baking
business, preparing cooking extracts, etc.
We doubt not our readers will find them
valuable.-Ed. Anserican Agricultarist.]
-4lnlond Cake-Mix together until very
light, | lb. of sugar and lb. of butter !;
then add gradually pint of white Of eggs,
well beaten up; mix until light, aud favor
with extract of bitter almond; then add t
lbs. of -four; mix it in carefully until
smooth Put in creased and papered pan;
bake in moderately hot oven. If baked
in smaller cakes they need hotter oven.
Ginger Cake Of tie Very Best Ktad.-
Gradually mix quart Of the best molasses
into 6 ounces of butter; flavor with extract
of ginger; add scant pint of water or
milk in which is dissolved ounce of sal
eratus, then add enough -four to enable it
to be rolled out Cut in cakes, and bake
in hot oven. Too much -four viii spoil
it. By using only little more than half
the -four, an excellent soft ginger cake can
be made.
Ginger Nuts-To of pound of but
ter mix | quart best molasses; add 2 eggs;
flavor with extract Of ginger, and add | !
ounces of saleratus dissolved in pint Of
water or milk then add aboIt 81 pounds
of -four After mixing, make them up in
to small balls put on creased pans, fatten
them slightly, and bake in moderate heat.
Spice Nuts-Mix together | quart of
the best moIasses and a pound of butter
or lard flavor with extract of Glove, Tex
tract Of ginger will improve it); then add
] pint Of water in which is dissolved |
ounces of saleratus; then add about 81
pounds Of -four. Make the dough up in
small round balls, put on pans, fattcn them
slightly, and bake them in moderate heat,
Delicate Cake-Mix 1! pounds of fine
white sugar and pound Of good solid but
ter until light; then beat up to a stiff froth
l pint Of white of eggs, add a few at
time, and mix carefully; flavor with extract
Of vanilla, and add 1t pounds of sifted
-four, and mix it through very carefully.
If made in small cakes, bake in hot oven
or stove. IF made in one cake, cooler
oven is required. -.-
Jachson Snaps.-Mix together pound
of butter or lard and pound of brown
sugar; then add gradually pint best mo-
lasses; flavor with extract of pimento;
little extract of Glove or ginger will improve
it; add I of pint of water or milk, and
enough -four to make it middling stiff
Make the dough up in small humps, put
them on creased pans, and press them very
fiat; bake in a moderate oven or stove,
Domestic Cake.-8Iix together ounces
Of sugar and & ounces of butter; add 2
eggs; mix, and flavor with extract of Gin
namon; add / of gill of water, in which
Is dissolved J teaspoonful of saleratus,
then sufficient -four to have it rolled out
and cut in cakes. Pan close, and bake in
hot oven or stove Too much flour will
spoil either of these recipes.
Tea Cake-Mix together | pound of
sugar and pound of butter; add eggs;
mix, and flavor with extract of celery, or
other articles to suit the taste; add pint
of milk in which is dissolved a teaspoonful
of saleratus, then -four until stiff enough
to roll out. Cut in small cakes, put on
CREASED pans, little distance apart, and
bake in very hot oven or stove. Be care
ful not to get too much -four.
Spanish Biscmt,-Mix ] a pound of
sugar and 6 ounces of butter together; add
3 eggs, and when we'll beaten add / of !
pint of milk or water in WHICH is dissolved !
| of an ounce of saleratus; work this we'll I
in, and favor with extract of lemon then /
add II ounces of -four, work it in we'll, and !
drop the dough on creased pans, in small I
Jumps, little distance apart, fat them
slightly, and bake in an oven hot enough /
for bread