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(Cheese.) - (Recipes Tried And True)

"With weights and measures just and true,
Oven of even heat,
Well buttered tins and quiet nerves,
Success will be complete."
In making cake, the ingredients used should be of the best
quality--the flour super-fine, and always sifted; the butter fresh and
sweet, and not too much salted. Coffee A, or granulated sugar is best
for all cakes. Much care should be taken in breaking and separating
the eggs, and equal care taken as regards their freshness. One
imperfect egg would spoil the entire lot. Break each egg separately
in a teacup; then into the vessels in which they are to be beaten.
Never use an egg when the white is the least discolored. Before
beating the whites, remove every particle of yolk. If any is allowed
to remain, it will prevent them becoming as stiff and dry as required.
Deep earthen bowls are best for mixing cake, and should be kept
exclusively for that purpose. After using, wash well, dry perfectly,
and keep in a dry place. A wooden spoon or paddle is best for beating
batter. Before commencing to make your cake, see that all the
ingredients required are at hand. By so doing, the work may be done
in much less time.
The lightness of a cake depends not only upon the making, but the
baking, also. It is highly important to exercise judgment respecting
the heat of the oven, which must be regulated according to the cake
you bake, and the stove you use. Solid cake requires sufficient heat
to cause it to rise, and brown nicely without scorching. If it should
brown too fast, cover with thick brown paper. All light cakes require
quick heat, and are not good if baked in a cool oven. Those having
molasses as an ingredient scorch more quickly, consequently should be
baked in a moderate oven. Every cook should use her own judgment, and
by frequent baking she will, in a very short time, be able to tell by
the appearance of either bread or cake whether it is sufficiently

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Grate finely an equal quantity of stale bread and good cheese, season
with a little pepper and salt, mix into a batter with eggs, form into
thin cakes and fry.

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Warm four ounces of butter, mix it with the same quantity of
loaf-sugar sifted, grate in the rind of three lemons, squeeze in
the juice of one, add three well-beaten eggs, a little nutmeg, and
a spoonful of brandy; put this mixture into small tins lined with a
light puff paste, and bake.
Cheesecakes can be varied by putting almonds beaten instead of the
lemon, or by substituting Seville oranges, and adding a few slices of
candied orange and lemon peel.

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Mix a light batter of eggs with flour and milk or water, fry in
boiling butter or clarified suet; they may be fried without butter or
fat, by putting more eggs and a little cream, the pan must be very
dry and clean; those fried without butter are very delicate and
fashionable, they should be fried of the very lightest colour; they
are good also made of rice, which must be boiled in milk till quite
tender; then beat up with eggs, and flavoured according to taste, and
fried like other pancakes.

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Take a pint of finely grated bread crumbs, simmer in a little milk
and water, flavour with cinnamon or lemon peel grated, add a couple of
beaten eggs, and sweeten to taste, drop a small quantity into the pan
and fry like pancakes.

Boil till tender half a pound of well picked rice in one quart of
fresh milk, sweeten with white sugar, and flavour with whole cinnamon,
lemon peel, and a bay leaf; when the rice is tender, place it in a
deep dish, pour over a very little butter warmed in a little milk,
and bake until brown; a slow oven is requisite unless the rice is
extremely soft before it is put in the oven.

Lay in a deep dish alternate layers of bread and butter cut from a
French roll, and the following mixture: the yolks of four eggs beaten,
four ounces of moist sugar, a few soaked ratafias, a table-spoonful
of brandy and a few currants; fill up the dish with these layers, and
pour over a little milk, the last layer should be of bread and butter,
the whites of the eggs beaten to a froth may, if an elegant appearance
is wished for, be laid over the top when the pudding is nearly baked.

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Take half-a-pound of flour, three ounces of which are to be put aside
for rolling out the cakes, the other five ounces, with a quarter of
a pound of fresh butter, are to be set before the fire for a few
minutes; after which mix with it half a pound of sugar, a quarter of a
pound of sweet almonds, chopped fine, and a couple of eggs; make these
ingredients into thin cakes, and strew over them ground almonds and
white sugar, and bake in a brisk oven.

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Rub half a pound of fresh butter into a pound of flour; work it well
together, then add half a pound of sifted sugar, and a tea-spoonful of
pounded cinnamon, and make it into a paste, with three eggs; roll it,
and cut into small cakes, with tin cutters.

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Mix one pound of flour with the same quantity of butter, sugar, and
currants; make these into a paste with a couple of eggs, add a little
orange flower-water and a little white wine; if the paste is likely
to be too thin when two eggs are used, omit the white of one; drop the
mixture when ready on a tin plate, and bake.

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Take equal quantities of butter and sugar, say half a pound of each,
grate the rind of a lemon, add a little cinnamon, and as much flour
as will form it into a paste, with spice and eggs; roll it out, cut
it into two small cakes, and bake. A piece of candied orange or
lemon-peel may be put on the top of each cake.

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Rub into a pound of flour four ounces of butter, four ounces of white
powdered sugar, and two eggs; make it into a paste, roll it thin, and
cut into small cakes with tin cutters. A little orange flower-water or
sweet wine improve the flavour of these cakes.

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Make a stiff paste with biscuit powder and milk and water; add a
little butter, the yolk of an egg, and a little white sugar; cut into
pieces, and mould with the hand, and bake in a brisk oven. These cakes
should not be too thin.

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