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

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


Downloading requires you to have access to the YouScribe library
Learn all about the services we offer


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 ...



Published by
Published 08 December 2010
Reads 19
Language English
The Project GtuneebgrE oBkoo Sef ntveFiy- Rveiece stp roftsaPakesry Cd Sw, anaesteemtM si ,ybieslLes ghripyCoa swal tgnahc ervoret ehni gla lBe sure  world. eht poc c otkcehs awr foigyr lhtb fetnyrc uooyruingoloaddownore gnitubirtsider rth ony aors hi tgreboBe T.ko sih Perjero Gctenutt ehf ritst ihgnheader should be siht gn tcejorPwhn ee swiie venesd lPae ter oonnberGutele. g fidi etht nghaore  oD ctonevom.ti  permiss writtenw tiohtu eehdarellma saleg"le th daer esaelP.noion amatinforer io hta dntn",p irt  argbettboe thht fo mo .elifsi theboutok a eBoorejdnP tunetcG abn t ouuryope sificir csthgdna Included is impotrna tniofmrtaoic uoY .desu eb yt oud inofls aan sniitnortcir see ma fil the howetuGrebnjorP tce towgeo  ag, hnd wotm kabauo tohtion to e a donalvvoint .eds,atre awe Smeeta ,lh dniro anigs for Pa Receiptek,sa dntsyr ,aCFAREPgniwollof ehT.EClytsos ealp a ni mndutin ae,tos usccse.sT eh yrae drawn up in a hfo ynamneirf reh it wdsm orifunebneva e dybu es aut theand hor q autnti rrpporeith theiients, wni ederglA .ht lpacatycierode attsm  eom fhtsno ersond ps, avantresot elbigilletiny tlecrfpee  brocuring and preehb sunise sfop y tlcifatali tteihw w hc lliaergeipt recplan, a ehdaht eaehco  fa ind tet  astliera ,seiaremune f
**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
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
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
e dough. Flour tehp saetb-aodra  oleson  fmeurlona ,of du dlht pr th oveeet e shsaetfop irkn .pSbie tlitqu eattsatsid lalla secnce efob htri dipl over iutter alces  dnoo tia tuk ice thmetiSt. t eh rnolfuolt eoll nd rte a pasga nip-gnillordnit l aowhr tn;aiillop-gn ,ni dna, ghd an ton rhelfuo rnot ehd uoe a little more ,etsap elknirps fo, urlothp  uldwoo T rhemf  noslittt inits.le b l atlitroThonw ttub .reecei fo d last pourth anhtt ehf o ev riwitk icSt. lyhtigl ti no gnisserpays  alwime,rd tt ihtua i otorll ythwit ndhar out nehW.shguod ehs in get lumto arpni,ps not lk ex mi witl elthwieht iop o tn a flarge case-knife .oDn tot uohci u hguodeht yal dg inrntu, itn po eap fhttuo tio nifehe kth tn wifo eeht m ehlddie om tofoa b srdt ah toyehf olruside, anu laid ao tu lti,nq t ihf pamp o Rolste.serp ,yl no gnis, lyckuienevd anp-niw ti hlfuo,r.Rub the rollingttilo elht nul end apr sklina e e poh th witand,re ,ubtto  fcese lint  ickti se,fink ruoy fo tnitly. Theery lighgnp-niv htreloilou fpir ofd he ts ehnoceat nt ekwithout  it rollkcs q iuohtra s  rnd ardoaebthr  dna ,nip-gnilloer hardepin rathihely uo rhtnaw  pndssreoktr ae,llor-gni gni ehtsaetehp sei r siisten blit wrs, tup ereweht gnitr teut b tIf. nuc tthe sheet in hal llil ebthginu ,sslepo sediln  ii ,yletarapes ,eor mceont oum hellt  dor enaipceach up eold f, fredrub ,ehtaah rs es rontelaPr. foy uoprehs zi esheets tn round  aleddmickhi tndtsenniht eht ni  theRollets  she tot tondr . oahm he binteutd redup gnidl ,st ya. If intendedforse ttat ehe gdser,ouol fmoe flresap a etpu deht roll it nd then l raegr uo tnia t Cu. ethe sndous ,sedis eht ffo themake to o asqsau f ateo s ehofer ,mr dna yale thipslofs ou dhgu op nht eqsaure sheet. Fold itiw pu tms eht hecpil altrf  oesgn,smiimht ei  nde. insieor Scorehk inef eiwhtt  a littlnotch it tesa ti eta dnan  opla la; ity w ehn tob tuca,el pl cooin away amlliw taht sa ,zeeefrn cat  ireng made the pasteki  tehva.yaHiv yixr ouddpug inp ,eapera erm dnture mixfini is ei .rop t ehhWneas puryooufl, terb ,dehs tuo gni
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.
o. dtot ghuo ti sa hgih saevt mi eotr si e, it will not ha ;ymt fiq ookciu sbet ofd anamclol,woos iwlli  the oIf tis tven  nworb t .ruoloc obed ulghlia f la, tela phe tof mireht fo htdae pas themake to uodnllr mea  yhtt,ound a tllm herehtor , llaegots the br in slipuc thtmeh vani gguonekcim uoy ,h aot ndothr eapp,sp imgneh mtut ake ay ttrimthe irt ht me melnevupsola-ps,tend a.sI  fht edeeg sy round the edgeddni eup fhtruoeit iake nd bg, aevo etaredom a nho steas phe Tn.le yiwhth nasdmosharp kn a very ht lid e.efiliF e thxtmi wshh ittchoy paack r cra ppiwllidtsae r wlyctinkeban hehctoN .dmir eht te thicker at th edeeg,sj ioingnhe tnim lycend aeve ,yln sa reveTRASYTRAPEHT RIF P.TSo a  inte delargsi.hped  euoT kaftsid anrotht  iah a hgueveis-ri pound and two onuec sfof olru ,for  surllmahe S.sllgieWah ha fluo-pens roo rof r foe, oe Piplatof etsap-ffup ek, gsinddPuo twr c lo daw Ailttel will mater.Thisrf t hseeht seb heas  d.ttbuwer a flaH fo dnuopedftsif . urlo fwt ona dseo uocnalf .  Hund a poUPP FFETSAthwi v ay erttliw elretaoot(cum h water will mak etit uohg )na dn pae thurlo fofti tuC .lams sa  posl ase. Wsibl trgtei ll ydaauc fo dlolg a ssaont ofe tewaCur. ripceset ehf uoer into  of buttmeht yal ;strap f  odesie onn  ora,d-eobaptsoyruady e re hav andi  tpui tn o aorr hands and makei tiof ne rulauqd unmpluiv.De id eeb fhterhstsf lf a, hand o pou drah tiuoy htiwr.teut be ezueSqll and sd, to rosaetobra foyrup  wlderat ih,con htiwsaW.nirp elkur,  flo theh ofuotrnofeuo t tba oerrncoe onn  oedisa ti yal dna