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SEVENTY-FIVE RECEIPTS FORPASTRY CAKES, AND SWEETMEATS

BY MISS LESLIE, OF PHILADELPHIA.

1832

PREFACE.

The following Receipts for Pastry, Cakes, and Sweetmeats, areoriginal, and have been used by the author and many of her friendswith uniform success. They are drawn up in a style so plain andminute, as to be perfectly intelligible to servants, and personsof the most moderate capacity. All the ingredients, with theirproper quantities, are enumerated in a list at the head of eachreceipt, a plan which will greatly facilitate the business ofprocuring and preparing the requisite articles.

There is frequently much difficulty in following directions inEnglish and French Cookery Books, not only from their want ofexplicitness, but from the difference in the fuel, fire-places,and cooking utensils, generally used in Europe and America; andmany of the European receipts are, so complicated and laborious,that our female cooks are afraid to undertake the arduous task ofmaking any thing from them.

The receipts in this little book are, in every sense of the word,American; but the writer flatters herself that (if exactlyfollowed) the articles produced from them will not be foundinferior to any of a similar description made in the Europeanmanner. Experience has proved, that pastry, cakes, &c. preparedprecisely according to these directions will not fail to beexcellent: but where economy is expedient, a portion of theseasoning, that is, the spice, wine, brandy, rosewater, essence oflemon, &c. may be omitted without any essential deviation offlavour, or difference of appearance; retaining, however, thegiven proportions of eggs, butter, sugar, and flour.

But if done at home, and by a person that can be trusted, it willbe proved, on trial, that any of these articles may be made in thebest and most liberal manner at one half of the cost of thesame articles supplied by a confectioner. And they will be foundparticularly useful to families that live in the country or insmall towns, where nothing of the kind is to be purchased.

CONTENTS.

PART THE FIRST.

  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

PART THE SECOND

  General directions
  Queen Cake
  Pound Cake
  Black Cake, or Plum Cake
  Sponge Cake
  Almond Cake
  French Almond Cake
  Maccaroons
  Apees
  Jumbles
  Kisses
  Spanish Buns
  Rusk
  Indian Pound Cake
  Cup Cake
  Loaf Cake
  Sugar Biscuits<

...