Two cups of bread sponge, 1 pt. of milk, salt to the taste, 1 cup of butter, or butter and fresh lard, 1 cup of sugar, thoroughly worked, not quite as stiff as bread dough, and until it will not adhere to the fingers. Set it in a warm place, and when light, spread it, about 1 inch thick, on tins, and let it rise again. When very light, pinch holes at equal distances, cover with moist brown sugar, and lay small pieces of butter on, so that it will melt with the sugar into the holes, sprinkle with cinnamon, and bake in a rather quick oven for from 15 to 20 minutes.
One and 1/2 pts. of milk, full 1/2 pound of butter, 1 cupful sugar,
3/4 lb. raisins, 1/2 lb. currants, 3 ozs. citron, 2 ozs. almonds after they are blanched and cut fine, 2 1/2 to 3 lbs. flour, 1 teaspoonful salt and 1/2 cake of compressed yeast. Set a sponge over night with 1 pt. milk, about 1 lb. flour, and the yeast dissolved in water. In the morning add the butter and sugar, rubbed in flour, the salt and 1 pt. of warm milk. Knead until the dough no longer sticks to the hand, adding flour gradually; lastly put in the fruit mixed with a little flour. The dough should be as stiff as bread dough. Let it rise again, and when light, divide into small loaves which roll out about an inch thick, lap over and put on flat pans to rise again. When light bake in a well-heated oven about 1/2 hour.
Wash 1 cup of rice, add to it 1 quart of milk, 1 cup of granulated sugar, 1 teaspoonful of cornstarch and butter the size of a walnut; mix the cornstarch with a little milk to dissolve it before adding to the other ingredients; add 1/4 of a nutmeg grated and bake an hour and a half, stirring occasionally until it thickens; then let it brown; take from the oven and allow to cool; remove the brown skin and lay over the top a few preserved or canned cherries; beat the whites of 3 eggs to a stiff froth; spread this over the fruit, dropping from a spoon, so as to make it as irregular as possible; sprinkle with pulverized sugar and set in oven to rown; serve with a cream sauce or whipped cream.
Eight eggs, 1 pound of sugar, 1 scant pound of flour, 1 teaspoonful of baking powder, 1 tablespoonful of anise seed. Stir eggs and sugar in one direction for 1/2 hour, then add sufficient flour and roll thin, same as ginger snaps. Cut into cakes, as fancy may direct, and bake.
Rub 1/4 lb. butter to a cream. Add whites 3 eggs and yolks of 6, well beaten; 1/2 lb. sifted sugar; 2 1/8 lbs. pounded almonds, 1 1/2 qts. flour or more, kneading until a good dough results. Take a piece from the dough, and roll until size of a finger. Cut into 3-inch lengths and fry in smoking grease. Roll in fine sugar.
Four eggs, 1 pound of flour, beat in one direction 1/2 hour; 1/2 pound of crushed almonds, 1/4 pound of sliced citron, 1 lemon, 1 orange, 1/2 an ounce of cinnamon, 1/4 teaspoonful of cloves, 1 teaspoonful of allspice, 1/2 scant teaspoon of baking powder, 1/2 cup of molasses. Cream the eggs and sugar. Mix the almonds and flour and add to the previous mixture; grate into it the peel of 1 lemon and the orange, stir all together, adding the juice of each; stir in the molasses (or honey is better), then add lastly the baking powder. Stir hard and well; roll out, and cut into small rounds and squares. Bake in a moderate oven. When cold, spread lightly with frosting. Will keep any length of time. These will serve five people about 1 dozen times.
One pint of milk, 4 eggs, 1 small tablespoonful of melted butter, flavoring, salt to taste; first boil the milk and pour it, while hot, over a pint of flour; beat it very smooth, and when it is cool, have ready the yolks of the eggs well beaten; add them to the milk and flour, beaten well into it, then add the well-beaten whites, then lastly add the salt and as much more flour as will make the whole into a soft dough; flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring; cook in plenty of boiling lard. A nice breakfast cake with coffee.
Dissolve a penny cake of compressed yeast in a little warm water with a tablespoon sugar. Just warm a cup of sweet milk, add a tablespoon butter, the yeast and 2 well-beaten eggs; stir in flour for a thin batter; set in a warm place to rise. When light stir in flour to make stiff batter. When raised roll out half-inch thick on a well-floured moulding board; have dough just stiff enough to handle, put in a dripping pan and when dough has risen half way up pan brush with an egg well beaten and cover with half cup flour, half cup dark brown sugar, tablespoon cinnamon and 1 of butter, rubbed together. Bake in a very hot oven 7 minutes, or until when pressed with the finger no impression will be left. Leave in pan until cold. Not much trouble and very nice. Will do for several times.
Take 1 lb. coffee A sugar and the whites of 4 eggs, stir hard till very stiff. Add 1 cup of chopped nuts, any kind may be used. Grease the pan with white wax and drop the kisses with a spoon. Bake in a hot oven until hard. Very nice.
The whites of 6 eggs, 1 lb. nut kernels cut fine, 1 lb. pulverized sugar, 1/2 cup powdered crackers. Beat the eggs very stiff, add the sugar, beating very well, add powdered crackers and then nuts. Fry a few on a buttered tin, and if they spread too much add a little more powdered cracker. Bake in a very moderate oven.
