Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie
47 Pages
English

Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie

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The Project Gutenberg EBook of Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss LeslieCopyright laws are changing all over the world. Be sure to check the copyright laws for your country before downloadingor redistributing this or any other Project Gutenberg eBook.This header should be the first thing seen when viewing this Project Gutenberg file. Please do not remove it. Do notchange or edit the header without written permission.Please read the "legal small print," and other information about the eBook and Project Gutenberg at the bottom of thisfile. Included is important information about your specific rights and restrictions in how the file may be used. You can alsofind out about how to make a donation to Project Gutenberg, and how to get involved.**Welcome To The World of Free Plain Vanilla Electronic Texts****eBooks Readable By Both Humans and By Computers, Since 1971*******These eBooks Were Prepared By Thousands of Volunteers!*****Title: Seventy-Five Receipts for Pastry Cakes, and SweetmeatsAuthor: Miss LeslieRelease Date: October, 2004 [EBook #6677] [Yes, we are more than one year ahead of schedule] [This file was firstposted on January 12, 2003]Edition: 10Language: English*** START OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS ***Steve Schulze, Charles Franks and the Online Distributed Proofreading Team.This file was produced from images generously made available by theDigital & Multimedia Center, Michigan State ...

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Published 08 December 2010
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**Welcome To The World of Free Plain Vanilla Electronic Texts** **eBooks Readable By Both Humans and By Computers, Since 1971** *****These eBooks Were Prepared By Thousands of Volunteers!*****
Title: Seventy-Five Receipts for Pastry Cakes, and Sweetmeats Author: Miss Leslie Release Date: October, 2004 [EBook #6677] [Yes, we are more than one year ahead of schedule] [This file was first posted on January 12, 2003] Edition: 10 Language: English
*** START OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS ***
SEVENTY-FIVE RECEIPTS FOR PASTRY CAKES, AND SWEETMEATS BYMISS LESLIE, OFPHILADELPHIA. 1832
Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was produced from images generously made available by the Digital & Multimedia Center, Michigan State University Libraries.
r want oor mhtie tnoylf isetraitlcseT.ehparing the requicum id hciffytlu irefrs ueeqlyntoisnertcnElgi  nfoll in g diowinB yrekooon ,skood anh is CchenFr
 tomfrt bu, ssneticilpxeos ,moc stpiera nd aab licpledathttao rurooisu ,cooks ar female ednu ot diarfa eusuordeathe akrtni gm ka kfot saom tg frthinany  dhefeifncreine eht euf f ,l-eriplaces, and cookni gtuneissl ,egy llranen  iedusa eporuEiremA dnnd mca;aof tany rupoehE erecae nhem.
The receipts in this little book are, in every sense of the word, American; but the writer flatters herself that (if exactly followed) the articles produced from them will not be found inferior to any of a similar description made in the European manner. Experience has proved, that pastry, cakes, &c. preparedpreciselyto these directions will not fail toaccording be excellent: but where economy is expedient, a portion of the seasoning, that is, the spice, wine, brandy, rosewater, essence of lemon, &c. may be omitted without any essential deviation of flavour, or difference of appearance; retaining, however, the given proportions of eggs, butter, sugar, and flour.
But if done at home, and by a person that can be trusted, it will be proved, on trial, that any of these articles may be made in the best and most liberal manner atone halfthe same articles supplied by a confectioner. And they willof the cost of be found particularly useful to families that live in the country or in small towns, where nothing of the kind is to be purchased.
usk  Indian PounS apinhsB nu sR mbJus leis Ks seorac snoepA   sescuik BiButtts  siucraB M liti s CafLo  ug Se ak  ekaC dekaC puCeytt eiG dL  aaFngerbreaommon GituN C  sbregdaers itin G Bercuis
 Preliminary Remarks  Puff Paste  Common Paste  Mince Pies  Plum Pudding  Lemon Pudding  Orange Pudding  Cocoa Nut Pudding  Almond Pudding  A Cheesecake  Sweet Potato Pudding  Pumpkin Pudding  Gooseberry Pudding  Baked Apple Pudding  Fruit Pies  Oyster Pie  Beef Steak Pie  Indian Pudding  Batter Pudding  Bread Pudding  Rice Pudding  Boston Pudding  Fritters  Fine Custards  Plain Custards  Rice Custard  Cold Custards  Curds and Whey  A Trifle  Whipt Cream  Floating Island  Ice Cream  Calf's Feet Jelly  Blanc-mange
PART THEFIRST.
PART THE SECOND
se
CONTENTS.
falfs  W Nutoughs  DrellurC  ekaC reov D Ad eabrerngou P Cnd Cene akC kc,eka ekaalB  General no sQ eud riceith ncre Fe ak CndcaM  ekaC dnomlAe  S CakPlum or lAomek   eaCopgn
sn  fuiftfM   oSCar teat BandiInkaC lennalF  sekses  Roll
LIQUID MEASURE Sixteen large table-spoonfuls are half a pint. Eight large table-spoonfuls are one gill. Four large table-spoonfuls are half a gill. A common-sized tumbler holds half a pint. A common-sized wine-glass half a gill.
Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure, to be nearly correct as possible.
As all families are not provided with scales and weights, referring to the ingredients generally used in cakes and pastry, we subjoin a list of weights and measures.
WEIGHT AND MEASURE Wheat flour one pound is one quart. Indian meal one pound, two ounces, is one quart. Butter—when soft one pound is one quart. Loaf-sugar, broken one pound is one quart. White sugar, powdered one pound, one ounce, is one quart. Eggs ten eggs are one pound.
PART THE THIRD  General directions  Apple Jelly  Red Currant Jelly  Black Currant Jelly  Gooseberry Jelly  Grape Jelly  Peach Jelly  Preserved Quinces  Preserved Pippins  Preserved Peaches  Preserved Crab-Apples  Preserved Plums  Preserved Strawberries  Preserved Cranberries  Preserved Pumpkin  Preserved Pine-Apple  Raspberry Jam
APPENDIX. Miscellaneous Receipts
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The eggs should not be beaten till after all the other ingredients are ready, as they will fail very soon. If the whites and yolks are to be beaten separately, do the whites first, as they will stand longer. Eggs should be beaten in a broad shallow pan, spreading wide at the top. Butter and sugar should be stirred in a deep pan with straight sides. Break every egg by itself, in a saucer, before you put it into the pan, that in case there should be any bad ones, they may not spoil the others. Eggs are beaten most expeditiously with rods. A small quantity of white of egg may be beaten with a knife, or a three-pronged fork.
There can be no positive rules as to the exact time of baking each article. Skill in baking is the result of practice, attention, and experience. Much, of course, depends on the state of the fire, and on the size of the things to be baked, and something on the thickness of the pans or dishes. If you bake in a stove, put some bricks in the oven part to set the pans or plates on, and to temper the heat at the bottom. Large sheets of iron, without sides, will be found very useful for small cakes, and to put under the pans or plates.
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