wendys-llc/domestic-receipts huggingface dataset:
Healthful Pie Crusts

Good crusts for plain pies are made by wetting up the crust with rich
milk turned sour, and sweetened with saleratus. Still better crusts are
made of sour cream sweetened with saleratus.

Mealy potatoes boiled in salted water, and mixed with the same quantity
of flour, and wet with sour milk sweetened with saleratus, make a good
crust.

Good light bread rolled thin, makes a good crust for pandowdy, or pan
pie, and also for the upper crust of fruit pies, to be made without
bottom crusts.
Paste made with Butter

Very plain paste is made by taking a quarter of a pound of butter for
every pound of flour. Still richer allows three quarters of a pound of
butter to a pound of flour. Very rich paste has a pound of butter to a
pound of flour.
Directions for making Paste

Take a quarter of the butter to be used, rub it thoroughly into the
flour, and wet it with _cold_ water to a stiff paste.

Next dredge the board thick with flour, and cut up the remainder of the
butter into thin slices, and lay them upon the flour, and dredge flour
over thick, and then roll out the butter into thin sheets and lay it
aside.

Then roll out the paste thin, cover it with a sheet of this rolled
butter, dredge on more flour, fold it up, and roll it out, and then
repeat the process till all the butter is used up.

Paste should be made as quick and as cold as possible. Some use a
marble table in order to keep it cold. Roll _from_ you every time.
Puff Paste

Dissolve a bit of sal volatile, the size of a hickory-nut, in cold
water. Take three quarters of a pound of butter for every quart of
flour, and rub in one quarter of the butter, and wet it up with cold
water, adding the salts when cool. Roll all the rest of the butter
into sheets as directed above. Roll the paste three times, each time
laying over it one-third of the butter sheets, and dredging on flour,
as directed above. In rolling it, always roll _from_ you, and not
towards you.
Liquid Sauce

Six tablespoonfuls of sugar.

Ten tablespoonfuls of water.

Four tablespoonfuls of butter.

Two tablespoonfuls of wine.

Nutmeg, or lemon, or orange peel, or rose water, to flavor.

Heat the water and sugar very hot. Stir in the butter till it is
melted, but be careful not to let it boil. Add the wine and nutmeg just
before it is used.
Hard Sauce

Two tablespoonfuls of butter.

Ten tablespoonfuls of sugar.

Work this till white, then add wine and spice to your taste.
A Healthful Pudding Sauce

Boil in half a pint of water, some orange or lemon peel, or peach
leaves. Take them out and pour in a thin paste, made with two spoonfuls
of flour, and boil five minutes. Then put in a pint of brown sugar, and
let it boil. Then put in two spoonfuls of butter, and a glass of wine,
and take it up before it boils.
An excellent Sauce for Boiled Rice

Beat the yolks of three eggs into sugar enough to make it quite sweet.
Add a tea-cup of cream, and the grated peel and juice of two lemons.
When lemons cannot be had, use dried lemon peel, and a little tartaric
acid. This is a good sauce for other puddings, especially for the
starch minute pudding.

The first receipt for whip syllabub furnishes a very delicate sauce for
a delicate pudding, such as the one made of potato starch.

Sweetened cream flavored with grated lemon peel or nutmeg is a fine
pudding sauce.
Rose Butter

Take a glass jar, put on the bottom a layer of butter, and each day put
in rose leaves, adding layers of butter, and when full, cover tight,
and use the butter for articles to be flavored with rose water.
Directions for Cleansing Currants

Put them in warm, not hot water, and rub them thoroughly. Take out
all but the bottom part into another pail of water. Then rinse those
remaining in the bottom of the first water, through two or three
waters, as this part contains most of the impure parts. Then put
them into the other pail with the first portion, and rinse all very
thoroughly. Take them out with the hands, drain them on a sieve, and
spread them on a clean large cloth on a table. Rub them dry with the
ends of the cloth, and then sit down and pull off the good ones into a
dish in your lap, and push the poor ones aside, being careful to look
for the little stones. Spread them to dry on a board, or large dishes,
and set them in the sun, or any warm place, to dry. Then tie them up in
a jar for future use.
Frosting for Cake

For the whites of every two eggs, take a quarter of a pound of sifted
loaf sugar. Some use only one egg for this quantity of sugar.

Make the eggs cold in cold water, and free them from all of the yolk.
Beat the whites in a cool place, till a very stiff froth. Sift the
sugar, and beat it in _until you can pile it in a heap_. Flavor with
lemon or rose water. Allow two whites for each common-sized loaf.
Spread on with a knife, after the cake is cool, and then smooth with
another knife dipped in water. Set it in a warm place to dry. The
ornamental filagree work on frosting is easily done by using a small
syringe. Draw it full of the above frosting, and as you press it out
make figures to your taste. It must not be put on till the frosting of
the cake is hardened.


_Cake Frosting_ (_another, which is harder_).

To the white of each egg, put one heaping teaspoonful of starch, and
nine heaping teaspoonfuls of sifted white sugar.

Cut the whites to a stiff froth, mix the sugar and starch, and stir
in gradually; continue to stir ten minutes after it is mixed, add two
teaspoonfuls of lemon juice, and flavor it with rose water. Put it on
with a knife when the cake has stood out of the oven twenty minutes,
and then set it in a cool place to harden. Allow the whites of three
eggs for two cakes of common size.
Good Child’s Cake

Three cups raised dough.

One cup of molasses.

The juice and grated rind of a lemon, or one nutmeg.

Half a cup of melted butter, put with the molasses.

Two well-beaten eggs.

A teaspoonful of saleratus in two spoonfuls of hot water.

Work all together, put into buttered pans, and set into the oven
immediately.

Put in the lemon juice just before you put it in the pans.

If you do not have lemon juice, add a great spoonful of sharp vinegar,
after working the ingredients together, and just before putting it into
pans. The lemon juice must be added the last minute. Some think this is
improved by standing to rise fifteen minutes. Try and see.
Ginger Snaps

One cup of molasses.

Half a cup of sugar.

Half a cup of butter.

Half a cup of warm water, the butter melted with it.

A small teaspoonful of pearlash, dissolved in the water.

Two tablespoonfuls of ginger.

The dough should be stiff; knead it well, and roll into sheets, cut
into round cakes, and bake in a moderate oven.
Child’s Feather Cake

Three cups of light dough.

Two cups rolled sugar.

Three well-beaten eggs, mixed with the sugar and butter.

Half a cup of warm milk, or a little less.

One teaspoonful of saleratus in two great spoonfuls of water, and put
in the milk.

One cup of melted butter, worked into the sugar.

The grated rind and juice of one lemon.

Work all together, adding the lemon juice just before putting it
in buttered pans. If you have no lemons, use one nutmeg, and a
tablespoonful of sharp vinegar, added just before putting it in pans.
One and a half, if the vinegar is weak. Some think this improved by
standing to rise fifteen minutes. Try it.
Best Molasses Gingerbread

One even tablespoonful of strong ginger, and two if weak.

A gill and a half of milk.

One heaping teaspoonful saleratus, very fine, dissolved in a
tablespoonful of hot water, and put into the milk.

Half a pint of molasses, and a small tea-cup full of butter.

Take three pints of flour, and rub the butter and ginger into it
thoroughly. Then make a hole in the middle, and pour in the molasses
and milk, and begin mixing in the flour, and while doing this, put in
a great spoonful of strong vinegar, and if it is weak, a little more.
If not stiff enough to roll out, add a little more flour. Roll it into
cards an inch thick, and put it into two buttered square pans. Bake it
in a flat tin pan, and put it, if the oven is quite hot, on a muffin
ring, to keep it from burning at the bottom, and allow from twenty-five
to thirty minutes for baking. When done, set it on its edge, or on a
sieve, to cool.
Sponge Gingerbread

One pint of molasses.

Two great spoonfuls of melted butter.

One even tablespoonful of ginger.

One quart of sifted flour.

A heaping tablespoonful of saleratus dissolved in as much hot water.

Half a pint of milk, the saleratus first dissolved in hot water, and
put into it.

Make a hole in the flour, and put in all the other ingredients, and
while working them together, add a great spoonful of good vinegar, or
if weak, one and a half.
Cider Cake

One tea-cup of butter.

Three tea-cups of sugar.

Two tea-cups of sifted flour.

A teaspoonful of saleratus in two great spoonfuls of water.

A grated nutmeg, and half a tea-cup of milk, with the saleratus in it.
Make a hole in the flour, and put in all the ingredients, and while
mixing them, add a tea-cup of cider and four more cups of flour.
Cup Cake without Eggs

One cup of butter.

Two cups of sugar.

One cup of sour cream, or sour milk.

Sal volatile, the size of a small nutmeg, or a teaspoonful of
saleratus, dissolved in cold water.

A gill of brandy or wine, half a grated nutmeg, and a teaspoonful of
essence of lemon.

Flour enough for a stiff batter.

Put in buttered pans an inch thick, and bake in a quick oven.
Cream Cake without Eggs

Four cups of flour.

Three cups of sugar.

One cup of butter.

Two cups of sour cream.

Two teaspoonfuls of sal volatile, or three of saleratus, dissolved in a
little cold water.

A teaspoonful of essence of lemon, and half a grated nutmeg.

Work the butter and sugar together, add the cream and spice, and put
all into a hole in the middle of the flour. Then add the sal volatile,
or saleratus. Mix quick and thoroughly, and set in the oven immediately.
Cream Tartar Cake, without Eggs

Three pints of sifted flour, measured after sifting.

One teaspoonful super carbonate of soda.

A salt spoonful of salt.

Two teaspoonfuls of cream tartar.

A cup and a half of milk.

A pint of rolled sugar.

Mix the cream tartar thoroughly with the flour, and add grated lemon
peel, or nutmeg; then dissolve the soda in two great spoonfuls of hot
water, and put it with the sugar to the milk. When dissolved, wet it
up as quick as possible, but so as to mix very thoroughly. Roll it
out, cut into round cakes, and bake _immediately_. It must be as soft
as can be rolled. Add a little more flour, if needful; bake in a quick
oven fifteen or twenty minutes. Try more than once, as you may fail at
first. When you get the _knack_ it is easy, sure, and very good.
Fruit Cake without Eggs

Two pounds of flour.

One and three quarter pounds of sugar.

One pint of milk.

Half a pound of butter.

Half a teaspoonful of salt.

One and a half teaspoonfuls of soda, or saleratus, or two of sal
volatile, dissolved in a little hot water.

One nutmeg, one pound of raisins, and one wine-glass of brandy. This
makes three loaves.

Warm the milk, and add the butter and salt to it. Work the butter and
sugar to a cream, and then add the milk, then the flour, then the
saleratus, and lastly the spice and fruit.
Drop Cake

Four and a half tea-cups of flour.

Two and a half tea-cups of sugar.

Half a cup of butter, and five eggs.

Work the butter and sugar to a cream; beat the yolks and whites
separately; add the yolks, then the whites, then the flour. Drop them
on a buttered tin, and sprinkle caraway sugar plums on the top.


_Sugar Gingerbread_ (_rich_).

One pound of sugar.

One pound of sifted flour.

Half a pound of butter.

Six eggs.

Two even tablespoonfuls of ginger.

Rub the butter and sugar together, add the eggs well beaten, the flour
and ginger, and bake in two square tin sheets.


_Sugar Gingerbread_ (_plainer_).

Two cups of sugar.

One cup of butter, rubbed with the sugar.

One cup of milk.

Two eggs.

One teaspoonful of pearlash in hot water.

Three tablespoonfuls of ginger.

Five cups of flour.

Make it a soft dough, and add more flour if needed.
Sponge Cake

Twelve eggs.

The weight of ten in powdered loaf sugar.

The weight of six in sifted flour.

The grated peel, and half the juice of one lemon.

Stir the yolks of the eggs with the sugar, until very light, then add
the whites of the eggs, after they are beaten to a stiff froth, stir
lightly together, flavor with the lemon, sprinkle in the flour just
before it is to be put into the oven, stirring it in as quickly as
possible.

Bake in two square tin pans, the bottom and sides of which should be
covered with white paper, well buttered.

Weigh it once, then get the _measure_ of the proportions, to save the
trouble of weighing afterward.

The secret of making good sponge cake lies in putting the flour in the
last minute before it goes into the oven, and having a good bake.


_Bridget’s Bread Cake_ (_excellent_).

Three cups of dough, very light.

Three cups of sugar.

One cup of butter.

Three eggs. A nutmeg. Raisins.

One teaspoonful of pearlash, dissolved in a little hot water.

Rub the butter and sugar together, add the eggs and spice, and mix
all thoroughly with the dough. Beat it well, and pour into the pans.
It will do to bake it immediately, but the cake will be lighter if it
stands a short time to rise, before putting it into the oven. It is an
excellent cake for common use.

_It is very important_ that the ingredients should be thoroughly mixed
with the dough.
Doughnuts

One pound of butter.

One pound and three quarters of sugar, worked with the butter.

Three pints of milk.

Four eggs.

One pint of yeast, if home-made, or half a pint of distillery yeast.

Mace and cinnamon to the taste.

Flour enough to make the dough stiff as biscuit.

Rub the butter and sugar together, add the other ingredients, and set
the dough in a warm place to rise. When thoroughly light, roll into
sheets, cut with a sharp knife into diamond-shaped pieces, and boil
them in fresh lard. Use a good deal of lard, and have it sufficiently
hot, or the cake will absorb the fat.


_Cookies_ (_plain_).

Two cups of sugar.

One cup of butter, worked into the sugar.

One cup of milk.

Two eggs.

Caraway seeds.

A small teaspoonful of pearlash, dissolved in a little hot water.

Flour sufficient to roll.

The dough should be well kneaded before it is rolled into sheets.
French Cake

Five cups of flour.

Two cups of powdered sugar.

Half a cup of butter.

One cup of milk.

One wine-glass of wine.

Three eggs. Spice to the taste.

A teaspoonful of pearlash.

Rub the butter and sugar together, then add the milk, part of the
flour, and the pearlash dissolved in wine; afterward the remainder of
the flour and the eggs. The yolks are to be beaten separately, and the
whites beaten and put in the last thing. Bake in two square tin pans.
Walnut Hill’s Doughnuts

One tea-cup of sour cream, or milk.

Two tea-cups of sugar.

One tea-cup of butter.

Four eggs, and one nutmeg.

Two teaspoonfuls of saleratus.

Flour enough to roll.

Cut into diamond cakes, and boil in hot lard.
Cocoanut Cup Cake

Two cups of rolled white sugar, and one and a half of butter.

One cup of milk, and a teaspoonful of saleratus dissolved in hot water.

Four eggs well beaten, and a nutmeg. Or flavor with rose water.

The white part of one cocoanut, grated.

Flour enough to make a stiff batter.

Beat it well, put it in buttered tins, an inch thick, in a quick oven,
and when done, frost it, and cut it in square pieces.
Cocoanut Sponge Cake

One grated cocoanut, the outer part peeled off.

A teaspoonful of salt, and half a grated nutmeg.

A pint of sifted white sugar.

Six eggs, the yolks beat and strained, the whites cut to a stiff froth.

One teaspoonful of essence of lemon.

A half a pint of sifted flour.

Mix the yolks and the sugar, and then the other ingredients, except
the whites and the flour. Just as you are ready to put the cake in the
oven, put in the whites, then add the flour by degrees, and stir only
just enough to mix it; then put it on buttered paper in cake pans, and
set it in. Have a quick oven, but take care not to have the top harden
quick. Cover with paper if there is any danger.
Lemon Cake.--No. 1

Four tumblers of flour.

Two and a half of _powdered_ white sugar.

Three quarters of a tumbler of butter.

One tumbler of milk, two lemons, three eggs, and one heaping
teaspoonful of soda. Saleratus will do, but is not so good as soda.

This serves for two square loaves. Dissolve the soda in the milk, heat
the yolks, and strain them. Cut the whites to a stiff froth, work the
butter and sugar till they look like cream, then add the yolks, then
the milk, then the whites of eggs, and then the flour. When thoroughly
mixed, grate in the peel of one lemon, and squeeze in the juice of two,
and this must not be done till it is ready to set _immediately_ into
the oven.

A tumbler and a half of currants improves this cake. Put them in with
the lemon juice.

This is delicious when first baked, but will not keep so well as No. 2,
which is richer.
Gingernuts

Six pounds of flour.

One pound and a quarter of butter, rubbed into the sugar.

One pound and three quarters of sugar.

One quart of molasses.

Four ounces of ginger, one nutmeg, and some cinnamon.

The dough should be stiff, and then kneaded hard for a long time. Cut
into small cakes. They will keep good, closely covered in a stone jar,
for many months.
Honey Cake

One quart of strained honey.

Half a pint of sugar.

Half a pint of melted butter.

A teaspoonful of saleratus, dissolved in half a tea-cup of warm water.

Half a nutmeg, and a teaspoonful of ginger.

Mix the above, and then work in sifted flour till you can roll it. Cut
it into thin cakes, and bake it on buttered tins, in a quick oven.
New Year’s Cookies

One pound of butter.

A pound and three quarters of sugar.

Two teaspoonfuls of saleratus, in a pint of milk (buttermilk is better).

Mix the butter and sugar to a cream, and add the milk and saleratus.
Then beat three eggs, and add, and grate in one nutmeg. Rub in a
heaping tablespoon of caraway seed. Add flour enough to roll. Make it
one quarter of an inch in thickness, and bake _immediately_ in a quick
oven.
Boston Cream Cake

One pint of butter rubbed into one quart of flour.

One quart of hot water, with the butter and flour stirred in.

When cool, break in from six to twelve eggs, as you can afford.

If needed, add flour till thick enough to drop on buttered tins in
round cakes, the size of a tea-cup.

When baked, open and fill with soft custard, or mock cream.
Almond, Hickory, or Cocoanut Cake

Half a pound of flour. Half a teaspoonful of salt.

A quarter of a pound of butter.

One pound of sugar.

One tea-cup of sour cream, or sour milk, or buttermilk.

Four eggs, and lemon, or any other flavor to your taste.

A teaspoonful of saleratus, or better, a bit of sal volatile, the size
of a nutmeg, dissolved in two spoonfuls of hot water.

Mix the above thoroughly, then grate in the white part of a cocoanut,
or stir in half a pint of chopped hickory-nuts, chopped fine, or put
in a pound of blanched almonds, pounded, but not to a paste. Put it in
buttered pans, an inch and a half thick, and bake in a quick oven.
Caraway Cakes

Two quarts of flour.

One cup of butter.

One quart of rolled sugar.

Half a pint of caraway seeds.

A teaspoonful of essence of lemon.

Mix the sugar and butter to a cream, add the other materials, roll out,
and cut into square cakes, and crimp the edges.

Sal volatile the size of a nutmeg, dissolved in a little hot water,
improves this.
Fruit Drop Cakes

Two pounds of flour.

One pound of butter.

One pound of currants.

One pound of sugar. Three eggs.

A teaspoonful each, of rose water, and essence of lemon, and a gill of
brandy.

Rub the butter and sugar to a cream. Beat the eggs, and add them. Then
put in the other articles. Strew tin sheets with flour and powdered
sugar, and then drop on in small cakes. Bake in a quick oven.
Dr. B.’s Loaf Cake

Two pounds of dried and sifted flour.

A pint of new milk, blood warm.

A quarter of a pound of butter.

Three quarters of a pound of sugar.

A pint of home-brewed yeast, or half as much distillery yeast.

Three eggs, and one pound of stoned raisins.

A glass of wine and a nutmeg.

Work the butter and sugar to a cream, and then rub them well into the
flour. Then add the other things, and let it rise over night. Bake an
hour and a half, in a slack oven. Put the fruit in as directed in the
receipt for raised loaf cake.
Fancy Cakes

Beat the yolks of four eggs into half a pound of powdered sugar. Add
a little less than a half a pound of flour. Beat fifteen minutes, and
then put in some essence of lemon, and the whites of the eggs cut to a
stiff froth. Bake in small patties, and put sugar plums on the top.
Fried Curd Cakes

Stir four well-beaten eggs into a quart of boiling milk. Make it very
sweet, and cool it. Then stir in two even tea-cups full of sifted
flour, a teaspoonful of essence of lemon, and two more well-beaten
eggs. Fry these in sweet butter as drop cakes.
Wine Cake

Put six ounces of sugar into a pint of wine, and make it boiling hot.
When blood warm, pour it on to six well-beaten eggs, and stir in a
quarter of a pound of sifted flour. Beat it well, and bake immediately
in a quick oven.
Egg Rusk

Melt three ounces of butter into a pint of milk. Beat six eggs into a
quarter of a pound of sugar. Mix these with flour enough for a batter,
and add a gill of distillery yeast, and half a teaspoonful of salt.
When light, add flour enough to make a dough stiff enough to mould.
Make them into small cakes, and let them rise in a warm place while the
oven is heating.
Citron Tea Cakes

One tea-cup of sugar.

Two-thirds of a cup of butter.

Two cups of flour.

A bit of volatile salts, the size of a nutmeg, dissolved in hot water
(the same quantity of alum dissolved with it, improves it), and put to
half a cup of milk.

Beat till light, then add a teaspoonful of essence of lemon, and small
thin strips of citron, or candied lemon peel.

Bake in shallow pans, or small patties.
French Biscuit (Mrs. Dr. C.)

Six pounds of flour.

One pint and a half of new milk.

Six ounces of butter.

A cup and a half of sugar.

A teaspoonful of salt.

Six eggs, and half a pint of distillery yeast, or twice as much
home-brewed.

Melt the butter in the milk, and beat the eggs. Then add all the
ingredients, set it to rise, and when very light, mould it into small
biscuits, and bake in a quick oven.
Old Hartford Election Cake (100 years old)

Five pounds of dried and sifted flour.

Two pounds of butter.

Two pounds of sugar.

Three gills of distillery yeast, or twice the quantity of home-brewed.

Four eggs.

A gill of wine and a gill of brandy.

Half an ounce of nutmegs, and two pounds of fruit.

A quart of milk.

Rub the butter very fine into the flour, add half the sugar, then the
yeast, then half the milk, hot in winter, and blood warm in summer,
then the eggs well beaten, the wine, and the remainder of the milk.
Beat it well, and let it stand to rise all night. Beat it well in the
morning, adding the brandy, the sugar, and the spice. Let it rise
three or four hours, till very light. When you put the wood into the
oven, put the cake in buttered pans, and put in the fruit as directed
previously. If you wish it richer, add a pound of citron.