Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

    39/84 (page 31)
    Betsey.—Two and one-half pounds of flour, one and one-quarter pounds of sugar, one pound of butter, four eggs, two spoonfuls of ginger, carraway seeds, a tiny bit of saleratus. Roll very thin, and cut in long strips. Bake a delicate brown. One-half the quan- tity is sufficient. Rose Drops.—One-half pound of butter, three cups (small) of sugar, four eggs, a wine glass of rose water, one teaspoonful of soda dissolved in one-half cup of milk or cream, two teaspoonfuls of cream of tartar, six or seven cups of flour. Drop from a tea- spoon into pans and bake. Excellent Bread Cake.—Two pounds of dough, three-quarters of a pound of butter, one pound of sugar, five eggs, a wine glass of brandy. Rub the butter and sugar together and add one-half. When well risen add the spice and brandy, then the remain- der of the butter and sugar, raisins and citron. Raised Bread Cake, No. 2.—Three tea-cups of dough, two of sugar, one of butter, two eggs, nutmeg, a glass of wine, one coffee-cup of raisins. Take three cups of flour, mix with if a little yeast mto a batter, (as thick as for pound cake,) at night. In the morning add the other ingredients. Let stand