Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1867-12-21
RECIPES. AC.

CunRAST BuNs.-Mix we'll together ono
ounce Of sweet yeast with pint OF new
warm milk, and add us much flour as will
form thickish batter, well mixing 1t in
Throw a double or thick cloth over the pan.
and let it stand where the warmth OF the
! fire will reach it without heating. when
perfectly risen, which will take perhaps an
I hour and half or two hours, and which
may be ascertaned by bubbles appearing on
the top, add little salt, pounded sugar,
and -four sufficient to form it into light
dough, currants, caraways, nutmeg. or other
| spices being thrown in at discretion. Let
it stand some time to rise again, beat 1t up
with a spoon, and put it into cups or tin
pans slightly buttered for baking. The
| oven should be quick one, and the buns
be baked until the outside becomes we'll
Drowned. To make richer kind, less
milk should be used and two or three ounces
OF butter, crum5led up finely in the flour.
added to the batter after the first rising
HOLIDAY CAKEs.-Two and half pounds
! of -four, two pounds of fcurrants, two pounds
of butter, half a pound of moist sugar. half
an ounce of pounded spice, four yeIks and
two whites of eggs, two glasses of brandy,a
table spoonful of yeast, and little warm
water. Rub the butter into the -four, mix
! all together, and put it before the fire to
|
cakes about half an inch thick or a little
more, and the size of pudding plate. Bake
them not too quickly.
SEED CAKE.-Beat one pound OF butter
! to u cream adding gradually quarter OF
| pound of sifted sugar, beating both together
have ready the yclks of eighteen eggs and
! the whites of ten, beaten separately; mix IN
the whites first, and then the yelks, and
beat the whole for ten minutes; add two
grated nutmegs. one pound and a hall ot
flour, and mix them very gradually with
the other ingredients; when the oven is
ready, beat in three ounces Of picked caraway
seeds.
Coop RUsK.-Two teacups OF sugar and
not quite teacup OF butter beaten together,
with two eggs and one pint of sweet milk.
and flour sufficient to make sponge. Add
yeast and set it to rise before going to bed.
Next morning make up as bread and let il
rise again, then mould into biscuits, and when
light bake them. Some cooks put in nut
meg and brandy, and friend of mine fla
, vors them with grated orange peel, but I
prefer them without anything of the kind.
A LEMON PIE.-Grste the yellow part of the peel of
large lemon, ard add it. with the juice, to two.
thirds of cup of sugar mix smoothly one and one
half tablespoonsul Of -four to quarters Of tea
cupful of water stir all together and add the we'll
beaten yoks Of two eggs bake, with only under
!. | crust, to a nice goldenbrown color when done,
. pour over the top the whites oftwo eggs beaten 70
y stiff froth, with two tablespoonful Of powdered white
II sugar set in the for few minutes to harden
:, CURRASr CAKE.-Take two pounds Of -four, half
pound Of butter rubbed in the -four half pound Of
i. moist sugar few caraway seeds, three or four a
), blepoonsfu of yeast. and pint of milk made lit
tie Mix all together, and let it stand an hour
two at the fire to rise then beat up with three
l. eggs and half pound of currants. Put it in tin,
! and bake two hours in a moderate oven.
4 DR. p.oY lol.
one pound of paste roll it aquarter ofan inch thick.
. lay some in bowl, Gl it with apples cut in quar-
II ters add two cloves, two ounces Of sugar, little
butter put another piece of paste the top, and
lc Join the edge nicely tie it in cloth and boil II
~ be served up either in the basin turned out
il; Do not open top to put more sugar in as it sPoi
Is the flavor and makes it heavy. All fruit pudding
u may be done the same way.
ut 0Lp FuwLs.-Fowls of doubtful age many safel
a. be converted into pudding. The fowls should
le trussed for boiling and enyeopsd in crust roy
~ poly fashion-hat ID, the pudding cloth tied at bot
y ends. Boil for five hours, by which time an ol
r. fowl acquires degree of tenderness which it wou
IS never attain by careful boiling roasting
AS The flavor Of the dish is considerably increased
oS by stufng the fowl with veal stufng OF forcemei
" =" of any kind. Sausage meat is good.
a. a. MIScE Pres WITHOUT MrAr.-Tske figs ar
ci rasins any convenient proportion, chop, and add
little lemon juice or chopped sour apple. Stew
ch before putting in the crust This requires
H. eniug or Aavoring, and is perfectly heelthful. NJ
terias can always be got in the market, and are
- more expensive than those which require sugar
Is sweeten them.
y, WAFFLEs.-Io one quart of milk add Ave eggs
nj pound and quarter Of four half pound OF butt
IN. beat them well together; when baked, sift suS
ed and cinnamon on them If you make the wab
an before it is time To bake them, add spoonful
'of yeast
GISeERBREAD.-Two pounds of -four one pou
Sc Of moist sugar, one and halt pounds Of treace
&c ounces of ginger, half pound of butter, a hit
he lemon peel, and little brandy make it oyeruit
ice Drop it on tins.
he CoCoAsur-CAKE,-Whip the whites Of ten G.
m crate two nice cOcoanuts, and add them slit
7, pound Of white sugar into half pound of 81
'ht Aour stir this we'll add little rose water to
nd yor pour into pans and bake three-fourths OF
,se hour
lief BAKED CusrARp.-Upon three eggs, well bes
nm pour pint of milk sosdng hot, stirring all the
no sweeten 10 taste flavor with lemon Tose-w
.., bake twenty minutes In an oven at moderate
say II will bake better when the dish containing
placed in another partly flied with hot water
ers custard made in this water is vastly superior TO
So made Of cold milk, Us it does not whey"
au BISCUIT PUDDISG.-Crumbsf four moderate
90 biscuits in two piDts Of sweet milk take pie,
sce' butter the size of an egg, one cup ot sugar,
'erY eg9s beat them separate, and pour the white
al tla kaLa h.lf