Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1860-11-22
THE
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F19ra Gsasfs L7a1s B,1sla~ Dgsezae
LitsJe P7t1s Cakes % Eeep bgeg,-Dry
oue pound of four, and mix With SIX Gun
ces of fnely-pouBded sugar; beat SIX Oun-
ceg of butter b cream, and add 10 three
eggs well beaten, half pound Of carrants
washed and nicely dried, and the four and
sugar; best al for some time, then dredgz
foar On tin plates, and drop the batter On
them the Size of walnut. IL properly
Tnizcd, It viii be stiff paste, Bake in ,
bTjsk o7en.
lime Pce5.-Takc pound Of beef, free
from skin and strings, and chop it very
fine; then t8e pounds &C E1et, which Ike
wise pick and chop; then add three
pounds Of cuTrants nicely cleaned and per
lsc.!y dry. one pound and half u apples,
the peel and juice Of lemon, hall . pint
Of sweet vine, half nutmeg, and few
clo7es and mace, With pinento 10 fine pow
der: have citron, orange and lemon peel
ready, and put SONG IN each ot the pies
when made.
LeDaoa CoIe.-Beat six eggs, the yolks
and whites Sc arately, til in q solid iroth
add 70 the yoiks the grated rind Of fine
lemon and six ounces 81 sugar dried and
sifted beat this d quarter Of 81 hour
shake in With the left hand six ounces Of
dried -four. then add the whites 1f the ggs
aud the juice Of the lemon; when these are
well beaten in, put Il Immediately into tins,
and bake it about IN hour in 4 moderately
hot oven.
Len11n Gtagerjreod-Grate the rinds
Of two Or three lemons, and add the juice
70 glass Of brandy, then mix the grated
lemon 10 one pound of -four; make hole
in the -four, pour in half pound # trea-
Gle, half pound Of butter melted, the lem
oEjuiee and brandy, and mix all up togeth-
cF With half an ounce of ground ginger
and quarter Of an ounce Of Cayenne pep
Per.
.Ssed L0Ee,-Beat one pound of butter
u 4 cream, adding gradually quarter Of
4 pound VI a.t.cd sugar, beating both -
gether; h-ys ready the yo.ka of eighteen
eggs, and the whites If ten, beaten sepa-
rately; mix in the whites first, and then
the yoIks, and beat the whole for ten EGiu-
utss; add two grated nutIncgs, one pound
and half of -four, and mix them very
gradually with the other ingredients; when
the oven IS ready, beat in three ounces Of
picked caraway seeds.
hnperial Gnger5reo3.-Rub six oun-
ces Of butter into three-quarters Of pound /.
Of houF, then mix six ounces of trcacle /.
with pint Of cream, carefully, lest it should /
turn the cream; mix in a quarter Of pound +.
Of dguble-refued sugar, half an ounce Of +
powdered ginger, and ono ounce of cara (
way seeds stir the whole well together in /
to paste, cut ii into shapes, and stick cut /
candied orange or lemon peel On the top.
,SgG CruHTrs-Sift thrcc-quarters Of /.
pound Of -four, and powder half a pound Of
loaf sugar; heat pint Of water in round /
bottgmed saucepan, and when quite warm 1
mix the -four with it gradually set half /.
pound of fresh butter over the fire in /
small vessel, and when it begins 10 melt /
stir it gradually into the -four and water, I.
then add by degrees the powdered sugar /
and halt grated nutmeg Take the sauce I
pan off the fire, and beat the contents with .
wooden spaddle or spatuIa, till they are /
thoroughly mixed, then beat six eggs very
light, and stir them gradually into the mix I.
ture. Beat the whole very hard till it be- /
comes thick batter. Flour a pastcboard /
very well, and lay out the batter upon it in /
rlngs (the best way Is to pass it through a /
screw funnel. Have ready, on the fire. .
pot Of boiling lard Of the very best quality: /
pat in the cruliers, removing them from /
the board by carefully taking them up, one /
at time, on a broad bladed knife. Boil /
but few at time. They must be Of a fine
brown. Lift them out On a perforated
skinner, draining the lard from them back
into the pot; lay them on large dish, and
silt powdered white sugar over them.
Soft cruIlers cannot be made in warm
weather.
4 good Pouod Cahc.-Bcat one pound
Of butter to a cream, and miz the whites
and yolks Of eight cggs beaten apart.
Have ready, warm by the fire, one pound
OF -four, and the same Of silted sugar. mix
them and few cloves, little nutmeg and
cinnamon, in fine powder together; then
by degrees work the dry Ingredients into
the butter and eggs When we'll beaten.
add a trl4ya pf tpn