Icing For A Cake

Take one pound of double-refined sugar, pound it fine, and sift it through a lawn sieve; then beat the whites of three eggs in a very clean pan, with a whisk, till they are a strong froth, and hang round the pan, leaving-the bottom clear; then, with a wooden spoon, beat in your sugar, a little at a time, with about a tea-spoonful of lemon-juice - beat it till it becomes a nice thick smooth batter, and will hang round the pan to any thickness you may choose to spread it. Then, when your cake is nearly cold, spread your icing nicely over the top, and round the sides, with a pallet-knife; let it stand in a warm place, where it will be safe from hurt, and it will soon dry.

Prepared Treacle

Dissolve two ounces of alum in a quarter of a pint of boiling water, and stir it into seven pounds of treacle; then dissolve four ounces of American pearlash in a quarter of a pint of cold water, and well incorporate it with the treacle by stirring.


Milk is turned into curds and whey by means of rennet, which is the stomach of a calf taken out as soon as it is killed, well cleansed from its contents, then scoured inside and rubbed with salt; when thoroughly salted, it is stretched on a stick to dry. A bit of this is to be soaked in boiling water for several hours, and the liquid put in milk-warm from the cow, or made of that warmth. Use alone can prescribe the exact quantity: never use more than enough to turn it, as it hardens the curd. The gizzard skin of fowls and turkey may be prepared in the same way, and answer the same purpose,

Aberndhy Biscuits

(See Seed Biscuits.)


Rub half a pound of butter into four pounds of flour, add a full pint of milk, or water; well wet them up; break your dough well, and bake them in a hot oven.


Take one pound and a quarter of good moist sugar, and roll it til! it is fine; then pass it through a sieve with two pounds and a half of flour; rub in two ounces of butter; make a hole in the middle; strew in a few caraway seeds; pour in half a pint of honey-water, and a quarter of a pint of milk; beat it well with your hand till about half the flour is incorporated; then mix it together; roll it out in thin sheets; cut them out, and place them on your buttered tins about two inches apart; wash with a little beer; and bake them in a good steady heat.


Rub one pound of butter into seven pounds of flour; wet up with one quart of warm water, and half a pint of good yeast; break down smooth; prove your dough well; and bake in a strong heat.


Rub four ounces of butter into seven pounds of flour; wet up with a quart of water; break your dough smooth; and bake in a good strong heat.


Warm your pan; then put in one pound of powdered loaf sugar and eight eggs; beat it with a whisk till it becomes milk-warm; then beat it till it is cold; stir in a pound of sugar, two ounces of fine sifted flour, with about half an ounce of caraway seeds; put your batter into the bladder, and drop it through the pipe, in quantities about the size of a nutmeg, on wafer-paper; sift sugar over the top, and bake in a quick oven.