Pick clean and wash a quart of dried peaches, and let them stew all night in as much clear water as will cover them. In the morning, drain off most of the water, leaving only as much of it about the peaches as will suffice to prevent them from burning after they are set over the fire. It will be best to have them soaked in the vessel in which you intend to stew them. Keep them covered while stewing, except when you take off the lid to stir them up from the bottom. When they are all quite soft, and can be mashed into a smooth jam or marmalade, mix in half a pound of brown sugar, and set the peaches to cool. In the mean time, soften a quarter of a pound of the best fresh butter in half a pint of warm milk, heated on the stove, but not allowed to come to a simmer. Sift a pound of flour into a pan; pour in the warm milk and butter (first stirring them well together) and a wine-glass of* strong, fresh yeast. Mix the whole into a dough. Cover it, and set it in a warm place to rise. When quite light and cracked all over the surface, flour your paste-board, put the dough upon it; mix in a small tea-spoonful of sub-carbonate of soda, and knead it well; set it again in a warm place for half an hour. Then divide the dough into equal portions, and make it up into round cakes about the size in circum ference of the top of a tumbler. Knead each cake. Then roll them out into a thin sheet. Have ready the peach jam, mashed very smooth, and with a portion of it cover thickly the half of each cake. Fold over the other half, so as to enclose the peach jam in the form of a half-moon. Bring the two edges closely together and crimp them neatly. Lay the cakes in buttered square pans, and bake them brown. When done grate sugar over the top. These cakes are nice for children, being very light, if properly made and baked. They are by no means rich, and are good substitutes for tarts.
Similar cakes may be made with stewed apple, flavoured with lemon and sweetened. Or with raspberries, or any other convenient fruit stewed to a jam.
Break up a pound of fine loaf-sugar, and on some of the lumps rub off all the yellow rind of four lemons. Then powder all the sugar. Beat to a stiff froth the whites of three eggs. Mix the sugar, gradually (a tea-spoonful at a time) with the beaten white of egg, so as to make a paste, stirring it very Lard. Spread some white paper (cut exactly to fit) on the bottom of a square shallow baking-pan. Place equal portions of the paste at regular distances on this paper, making them into round heaps, and smoothing their surfaces with the back of a spoon or a broad-bladed knife, dipped frequently in cold water. Put the cakes into a moderate oven and bake them a light brown. When cool take them off the paper.
You may make orange cakes in this manner.
Strawberry cakes may be made as above, mixing the juice of ripe strawberries with the sugar. Raspberry cakes also.
Mix a quart of strained honey with half a pound of powdered white sugar, and half a pound of fresh butter, and the juice of two oranges or lemons. Warm these ingredients slightly, just enough to soften the butter. Then stir the mixture very hard, adding a grated nutmeg. Mix in, gradual!}', two pounds (or less) of sifted flour. Make it into a dough, just stiff enough to roll out easily. Beat it well all over with a rolling-pin. Then roll it out into a large sheet, half an inch thick; cut it into round cakes with the top of a tumbler, (dipped frequently in flour,) lay them in shallow tin pans, (slightly buttered,) and bake them well.