LIBRARY OF CONGRESS. ' Shelf .m UNITED STATES OF AMERICA. Price, 50 Cents, C. L guiM'f^ RECIPE book:. .1 DON'T FAIL TO CALL AT NEW^ STOVE -AND House Furnishing mit€im.m^ 180 EI^M STRISET^ Ntar Fittl. J^INCINNATI, {] ^ I* THE ! PRACTICAL RECIPE BOOK «>it CONFECTIONERS AND BAKERS. ! i/bv I 'J. ^^^ ^^'"JGa^- CINCINNATI: ? (9^ COPYRIGHTED: c Xj. QTJinsrisr. 1879. } CKNTRAL BOOK CONCEBK, ! PrINTKKS AND PCBLISHIIW, Cincinnati, Ohio. J^' ^ PEEFACE. Having bad mariy. years' experience as a baker and confectioner, I claim to under- stand the business in all its branches. Every recipe contained in this work is a genuine and well-proportioned mixture that contains nothing but what is essential to its perfection. The ingredients have been tested thousands of times, and every one can use them with the assurance that, if the directions are observed, the result will be satisfactory. There are many books of recipes that have been compiled, not by persons practi- cally acquainted with the business, but by mere book makers^ and are filled up with many worthless recipes that are not reliable, either for their ingredients or their propor- tions. This book is free ofall such untried and ! impracticable mixtures, and is valuable for ! not only what it does, but what it does not \ i^ ou) ^ iv PREFACE. y contain. Follow the directions here given, and you will be sure not to waste time and ingredients on worthless mixtures, but have an article worth eating. I use carbonate of ammonia for raising many of my fine cakes — an essential ingre- dient for a perfect cake. There are many recipes in this book of great value to families, as well as to bakers and confectioners, that have been sold for ten dollars each, and that are now published for the first time. May, 1879. C. L. QUINN. §3^ ___ ^CXog ^ — -^ PRACTICAL RECIPES, APPLE DUMPLINGS. Two quarts of sliced tart apples, FouT ounces of coflfee sugar, Two ounces of fresh butter, Ten table-spoons of water, Ten drops of essence of lemon, One tea spoon of ground cinnamon. Mix the above ingredients together, and put them in common pie-crust dough ; make the size of a good apple, then wrap them each in nice clean thin muslin, and put in pot of boiling water, and steep I fifteen or twenty minutes Lr ^^ -J _____ J_^ 8 PRACTICAL RECIPES. CREAM DIP FOR DUMPLINGS. One pint of sweet milk, Two ounces of white sugar, One teaspoon of vanilla. STRAWBERRY ROLLS. One quart of strawberries picked over, Four ounces of white sugar, Use common pie-crust dough. Roll the dough thin and long, and spread with strawberries and sugar one layer thick ; then roll all up together, and wrap in clean thin muslin, then put it into a pot of boiling water, and steep for one-half hour. CREAM DIP FOR THE ROLLS. One pint of sweet cream, Two ounces of white sugar, One teaspoon of essence of vanilla. ] c^ PRACTICAL RECIPES. 9 ^ WHEAT BREAD. One and a lialf gallons of potato yeast, One quart of lukewarm water, Three pounds of flour. Mix tlie above ingredients together, and let raise two hours ; then add to it One-half gallon of lukewarm water, One teaspoon of salt, Four pounds of sifted flour. Then mix the above together well, and let raise one hour and one-half; then make into loaves and put in pan close together ; then let raise one hour, then put into an oven and bake thirty minutes. Bake in moderate quick oven^ RYE BREAD. One and a half gallons of potato yeast, One quart of lukewarm water, Three pounds of rye flour. One pound of white flour. Mix the above ingredients together^ ^1 _c*<^ 10 PRACTICAL RECIPES. 5f and let stand two hours to raise ; then add to the above mixture One-half gallon of lukewarm water, One tablespoon of salt, One tablespoon of caraway seed, Four pounds of rye flour. Mix together and let raise two hours, then make into loaves and put close in pan and let raise one hour; then put into oven and bake thirty minutes. Bake in a moderate quick oven. BROWN BREAD. One-half gallon of potato yeast, One pint of warm water, Three pounds of white flour. Mix the above ingredients together and let raise two hours ; then add One quart of lukewarm water, One table-spoon of salt, One-half pint of New Orleans mo- ) lasses, , r ^30 ^ ^^f^ PRACTICAL RECIPES. 11 ^ One table spoon of lard, Four pounds of brown flour. Mix the above together well, and let raise two hours ; then make into loaves, and put into pan three inches apart, then let raise one hour, then put into a moderate hot oven and bake thirty minutes. BOSTON BROWN BREAD. One pint of potato yeast. One quart of New Orleans molasses, Two quarts of water, Two ounces of saleratus, One gallon of corn meal, One-balf gallon of brown flour. Mix the above ingredients together well, then put into cup pans with lids^ and put in oven and bake six hours in a very slow oven. WSO- '*^ ?c)«« ' 12 PRACTICAL RECIPES. '1 OLD FASHIONED CORN BREAD. One teaspoon of soda, One gallon of corn-meal well scalded, Four eggs well beaten, One teaspoon of salt, Four ounces of fresh butter, Two ounces of white sugar, Two ounces of pork cracklings, One-half pint of sweet milk. Three pounds of corn meal. Mix the above ingredients together and put into a pan, and let stand for one-half hour; then put into oven and bake one hour. Bake in a moderate hot oven. COMMON CORN BREAD. One-half gallon corn-meal scalded, Two table-spoons of butter, Three eggs well beaten, One-fourth pint sweet milk, <^J^ 5^ r PRACTICAL RECIPES. 13 * One teaspoon of salt, Two teaspoons of sugar, One-half teaspoon of soda, Two pounds of corn-meal. Mix well and bake in quick oven. Bake forty minutes. LIGHT BISCUITS. One quart of potato yeast, One-half pint of warm water, ■ Two and a half pounds of flour. Mix the above ingredients together well, then let stand two hours to raise; add One quart of warm water, One teaspoon of salt. Two teaspoons of butter. Two and a half pounds of flour. Mix together well, and let raise two hours; then cut into biscuits and put in pan close together, and let raise one hour; then bake in a moderate hot oven ) fifteen or twenty minutes. r^ -cx^ 14 PRACTICAL RECIPES V BAKING POWDER BISCUITS. Four pounds of flour, One and a half pounds of lard, One quart of sour milk, One ounce of baking powder, One teaspoon of salt. Mix the above ingredients together well; then roll out the dough and cut in biscuits, and place in pan close to- gether, and bake immediately in a mod- erately hot oven ten minutes. BUTTERMILK BISCUITS. Four pounds of flour, One-half pound of lard, One and a half pints of buttermilk, One teaspoon of soda, One teaspoon of salt. Three eggs well beaten. Mix the above ingredients together well; then roll out and cut in biscuits, ^^ OC^ ■ c^ PRACTICAL RECIPES. 15 V and put close in pan, and bake as soon as possible in a moderate hot oven. BAKING POWDEM. Five ounces of tartaric acid, Six ounces of bycarb. soda Two pounds of flour sifted. Pulverize well together these ingre- dients, then put into a t4n box or can, and keep closed tight to prevent evapo- ration. Use about one-third more in quantity of this kind than you would of any other kind of baking powder. ICE CREAM CANDY. One quart of water. Five pounds of crushed sugar, One pound of unsalted butter, One-half ounce cream tartar, One teaspoon of essence of vanilla. Boil the above ingredients until you can make a thick hard wax by taking | ^3P j:^ ^ 16 PRACTICAL RECIPES. ' V your finger and dipping it into tlie ket- tle and tlien dipping it into a cold ves- sel of water, and if it cracks and snaps like glass it i* done. Then pour it on a slab of marble to cool. ' When sufiiciently cool pull it over a large hook driven in the wall ; pull till it becomes very porous, then make in sticks for use. BUTTER SCOTCH CANDY. Three pounds of New Orleans sugar, Three pounds of maple sugar, Three-fourths pound of fresh butter. One quart of water. One teaspoon of cream tartar, Two teaspoons of essence of winter- greens. Boil until you can make a small piece crack like glass, then pour it on a marble slab to cool When it is sufficiently cool, cut into sticks while on the marble; wrap in paper for use. jfeii^- -.5^ PRACTICAL RECIPES 17 ^ HOAR HOUND CANDY. One quart of water. Four pounds of browj sugar, One-fourth ounce of cream tartar, One ounce of hoar hound tea. Boil the candy until it cracks in a tumbler of water; then pour on stone, and cut into sticks for use. Mx\PLE SUGAR CAKES. One quart of water, Four pounds of maple sugar, One-half gallon of maple molasses. Boil until it will snap like glass ; then set it oflf of the fire and stir five min- utes; then pour it into small cup pans or rims. When cool it is ready for use. COMMON WAX CANDY. One quart of water, Three pounds of brown sugar, fe;^- ■^*qM r, _,JJ^ 18 PRACTICAL RECIPES ^ One quart of New Orleans molasses. Boil the same as above; when done pour on marble stone to cool; then pull until very porous and cut in sticks for use COCOANUT PASTE CANDY. One quart of water, Four pounds of extra C sugar, One cocoanut grated. Boil the ingredients until quite done; then mix the cocoanut and set off the fire, and mix until perfectly cool ; then put into pan or mold to dry. The same mixture makes chocolate candy, when chocolate is added instead of cocoanu*. COCOANUT DROPS. One quart of grated cocoanut, One pound of pulverized sugar. Four eggs well beaten. One teaspoon of essence of lemon. fc^ 1 .^<^ PRACTICAL RECIPES. 19 ^ Mix these ingredients together^ then drop on greased paper the size of a hick- ory nut; then bake in a very slow oven, ALMOND CANDY. One quart of water, Eight pounds of pulverized sugar, One pound of ground almonds, One teaspoon of cream tartar, Ten drops of oil of Vanilla, Ten drops of oil of rose, Ten drops of oil of almonds. Ten drops of oil of aniseed. Boil the sugar until quite done; then add the almonds, and when you pour it on the marble, then add the combina- tion of oils and pull for three minutes; then cut into sticks for use. ICED TEA. Two gallons of water. Two ounces of young hyson tea, ^3^_= _„._ __„r^ 20 PRACTICAL RECIPES. ^ ^ ' One-half lemon sliced. Bring the water to a boil ; then put in the tea and the half lemon, and let it boil about ten minutes quick; take it oflF and add four ounces of white sugar, then strain it through a Swiss sieve into an earthen or stone vessel. When cool it is ready for use. PINEAPPLE CANDY. Four pounds of white sugar, One teaspoon of cream tartar. One quart of water, Ten drops of oil of pineapple. Boil the candy until it cracks in a tumbler of water; then pour on marble stone to cool; flavor while on stone. When cool, pull until porous, then make in round cake, and color top with ano- line. M3^ - gx^ ^ PRACTICAL RECIPE3. 21 V ICINa FOR CAKES. One pound of sugar pulverized, Three whites of eggs well beaten, One teaspoon of cream tartar, One-half teaspoon of tartaric acid. Beat the whites of the eggs together well, and sift in the sugar gently through a Swiss sieve ; then add the other ingre- dients, and beat them very well. Use a paper funnel for icing and ornament- ing designs. CRULLER RECEIPT. One quart of sweet milk, Three pounds of flour. One-half pound of butter, One-half pound of lard. One pound of white sugar. One teaspoon of ammonia. Mix the above ingredients together well; then roll out thin the dough, and m^ '>^ 22 PRACTICAL RECIPES. ^ cut in narrow strips ; then boil them in a pan of hot lard for one minute ; then take them out, and dry, and they are ready for use. PEACH COBBLER. One quart of canned peaches, One-fourth pound of white sugar, One teaspoon of melted butter. One teaspoon of cinnamon and mace mixed. One table-spoon of flour, Mix the above together well, and put in a pan- two and a half inches thick lined with pie-crust; cover the same with a scollop-edge lid of pastry pie- crust. Bake in a moderate hot oven. APPLE COBBLER. One quart stewed tart apples, i One fourth pound of white sugar, ^J)^- -^ PRACTICAL RECIPES. 23 ^ ^ One teaspoon ground cinnamon, One teaspoon of cloves, mace, and allspice mixed, One teaspoon of nielted butter, One teaspoon of flour, One lemon, the juice only. Mix the above together well; then put in pan with pastry lining, cover the same with pie crust dough with scollop edge. Bake in a moderate hot oven. GOLDEN FRUIT CUSTARD. One quart of sweet milk, Six eggs well beaten, One-half nutmeg grated, One fourth pound white sugar. Two table spoons chopped raisins, One table-spoon chopped citron. Mix the above ingredients together well, and drop in a custard pan with pastry lining. Bake in moderate quick oven. mi'- —tT^, 24 PRACTICAL RECIPES. GOLDEN CUSTARD. One quart sweet milk, Six eggs well beaten, One teaspoon mixed spices, cinnamon, nutmeg and mace. One teaspoon of essence of vanilla. Mix the above ingredients together well, and then put into custard pans with pastry linings, and bake in a mod- erate quick oven. RICE CUSTARDS. One quart of boiled rice, One pint of sweet milk, Three eggs well beaten. One-fourth pound of white sugar, One-fourth pound chopped raisins, One-half nutmeg grated. Mix the above ingredients together well, and put in custard pans with pastry lining, and bake in moderate quick oven. 1^ PRACTICAL RECIPES. 25 ^ LEMON CRACKERS. Forty nine pounds of flour, Twenty pounds of A coffee, and extra C sugar mixed, Six pounds of lard. One-half pound of ammonia, One and a half gallons of water, One and a half ounces of lemon oil. Mix well and cut out on cracker machine, and bake in a very quick oven. PATENT CREAM CRACKERS. Forty-nine pounds of flour, Two gallons of eggs beaten well, One and a half pounds of lard, Four and a half ounces of ammonia. One-half gallon of water. Mix the abcve ingredients together well, and break the dough on a cracker machine; and cut them out on the cracker machine, and boil them in boiling water m^ -xhS 1-^ 26 PRACTICAL RECIPES. V for three minutes, and dry and bake in moderate slow oven fifteen minutes, and they are done. SUGAR CRACKERS. Six pounds of flour, One and a half pounds of butter, Three pounds of brown sugar, Three pints of water, • One and a half ounces of ammonia. Mix the above ingredients together well ; break well on cracker machine, and cut in sm ,11 square crackers; put in pan, and bake in slow oven. BUTTER CRACKERS. Fifty pounds of flour, Six pounds of lard One-half pound of salt, One and a fourth gallons of water. Mix the above ingredients together well, an i cut on a cracker machine, and ,) bake in a moderate quick oven. ^ r PRACTICAL RECIPES. 27 ^ JELLY CAKES. One and an eiglith pounds white sugar, One and three fourths pounds of flour, Nine ounces of fresh butter, One pint of sweet milk, Six eggs well beaten, One table-spoon of ammonia. Mix the above ingredients together well; bake in jelly cake pans in a mod- crate slow oven When done, spread jelly on top of each one; then put three cakes together, and spread on the top grated cocoanut and sugar in equal quantities. The above mixture makes eighteen small jelly cakes. SUGAR CAKES. One and a half pounds of white sugar. One pound of butter, Three and a half pounds of flour, Seven eggs well beaten. =*e3 ' 28 PRACTICAL RECIPES. 1 One half pint of water, One table-spoon of ammonia. Mix the above mixture together well ; then roll out in sheet, and cut in cakes, and put in pans, and bake in a moderate quick oven. These are penny cakes. GINGER CAKES. One-half gallon of New Orleans mo- One-half pound of lard, Four pounds of flour, One pint of sweet milk, One table spoon of soda. Mix the above mixture together and cut in cakes, and put in pans, and bake in moderate quick oven. These are penny cakes. WS^ ^»^ PRACTICAL RECIPES. 29 ^ DROP CAKES. Two pounds of pulverized sugar, One pound of butter, Two and a half pounds of flour, Sixteen eggs well beaten,' One ounce of water, One teaspoon of saleratus. Mix these ingredients together well; then drop, in greased pan, the size of a walnut, and bake in moderate hot oven. These are penny cakes. SPONGE CAKES. One pound of pulverized white sugar, One pound of flour, Twelve eggs well beaten. One teaspoon of ammonia. Mix the sugar and eggs together well ; then add the flour and ammonia, and drop in sponge-cake pans, and bake in moderate slow oven. These are penny , ) cakes. jj fe>p- - ■ — -'^ r. ^J^ 30 PRACTICAL RECIPES ^ SCOTCH CAKES. One pound of brown sugar. One-half pound of butter, One-half pound of English currants. One and a half pounds of flour, Eight eggs well beaten, One teaspoon of ammonia. Mix the sugar and butter -together first; then add the eggs, currants and ammonia, leaving the flour for the last thing Drop on pans the size of a walnut, and bake in moderate quick oven. These are penny cakes. JUMBLE CAKES. One pint of sweet milk. Two pounds of whiie sugar, Two pounds of butter, Three pounds of flour, Nine eggs well beaten, One teaspoon of ammonia. Mix, the above ingredients together, ^^M ij^ — ^^ PRACTICAL RECIPES. 31 V then squeeze through jumble machine or canvas funnel on a greased pan ; then bake in moderate quick oven. These are penny cakes. FANCY CAKES Two pounds of white sugar, One pound of butter, Three pounds of flour, Fourteen eggs well beaten, One and a half pints of water, One table-spoon of ammonia. Mix the above ingredients together; then put into cup pans, and bake in a moderate quick oven. These are penny cakes. WHITE CAKE. One quart of whites of eggs, Two and a half pounds of pulverized sugar, Two pounds of butter, m^ — — — : cxo^ tj^^ 32 PRACTICAL RECIPES. Two and three-fourths pounds of flour, One teaspoon of ammonia, One teaspoon of lemon essence. Mix the above ingredients together; then drop into pound-cake pan, and bake in moderate slow oven. POUND CAKE. Two pounds of white sugar. Two pounds of butter, Two pounds of flour. Twenty eggs well beaten. One teaspoon of ammonia Mix the above together well, and put into pound-cake pan, and bake in mod- erate slow oven. HONEY CAKES. One and a fourth pounds of white sugar, Two and a fourth pounds of flour, ^3^ _„„„,_™ C7^ PRACTICAL RECIPES. 33 ^ Ten ounces of butter, One pint of sweet milk, I Seven eggs well 'beaten One table-spoon of ammonia, One teaspoon of lemon essence. Mix tlie above togetliev well, and drop into cup pans, and bake in a mod- erate slow oven ; when done take each cake and spread icing upon it. These are penny cak(?s CURRANT CAKE. One pound of sugar, One pound of butter. One pound of flour, One pound of English currants, Twelve eggs well beaten, One teaspoon of ammonia. Mix these ingredients together; then drop in square pans, and bake in a mod- | erate slow oven. I J^ 34 PRACTICAL RECIPES. 1 MARBLE CAKES. One-half pound of white sugar, One -half pound of butter, One pound of flour, Nine whites of eggs, One teaspoon of cream tartar, One teaspoon of soda, One-fourth pint oi' sweet milk. DARK MIXTURE. One-half pound of brown sugar, One-half pounJ of butter. One and a half pounds of flour. One -half pint ol' molasses. One-half pint of sweet milk, Seven yolks of eggs. One ounce of mixed spices - cloves, allspice, nutmeg, ginger, cinnamon, mace and pepper Mix the above colors separate ; then drop on pan in layers alternate black and white. Bake in moderate slow oven. PRACTICAL RECIPES. 35 V SPICE CxVKES. One quart of New Orleans molasses, Five eggs well beaten, One and a half pounds of butter, Four pounds of flour, One quart of water, One ounce of saleratus. One-half ounce of allspice an^d ginger mixed. Mix these ingredients together, and drop them on a greased pan, and bake in a moderate quick oven. These are penny cakes. SARATOGA FRUIT CAKE. One pound of flour, One pound of butter, Two pounds of raisins, Two pounds of English currants, One-fourth pound of chopped citron, Ten eggs well beaten, ijxr. »« V 38 PRACTICAL RECIPES. -| One pound of flour, One pint of sweet milk, Eight whites of eggs beaten. One teaspoon of cream tartar, One teaspoon of soda. Mix these ingredients together, and put into pound-cake pans ; to bake in a moderate slow oven. SPONGE GINGER BREAD. One quart of New Orleans molasses, One quart of sweet milk. One pound of butter, Four pounds of flour, Six eggs well beaten. One-half ounce of ammonia. Mix these ingredients together, and put into section pans; to bake in a moderate slow oven. fe^- r— cJifM PRACTICAL RECIPES. 39 V GRANGER CAKES. One quart of New Orleans molasses, One quart of water, Two ounces of saleratus, One ounce of ginger, Three-fourths pound of 1 rd, -* Four aud a half pounds of flour, Three eggs well beaten. Mix the above ingredients togetlier, and drop them on pan, and bake in mod- erate quick oven. LADY FINGERS One pound of white sugar, One pound of flour, Twelve eggs well beaten, One teaspoon of ammonia. Mix the ingredients togetlier well; then squeeze through a canvas funnel on a greased paper, then bake in mod- erate slow oven. When done put two £ together. d m^ ^^ P 40 PRACTICAL RECIPES. BRANDY SNAPS. One quart of New Orleans molasses, One pound of brown sugar, Three-fourtlis pound of butter, Two pounds of flour, One wine-glass of Rhine wine, One table-spoon of soda. Mix these ingredients together, and put on greased pan, and bake in moder- ate slow oven. QUEEN CITY CAKE. One pound of sugar, Two pounds of flour, One-half pound of butter. One-half pint of water, Two eggs well beaten, One teaspoon of ammonia. Mix these ingredients together; then roll out the dough thin and cut in cakes, and put on pan, and bake in moderate quick oven. tiip- -^ PRACTICAL RECIPES. 41 ^ LEMON SNAPS. Ten eggs well beaten. One-half ounce of ammonia, One pound of butter. Two iDounds of sugar, Three and a fourth pounds of flour, One pint of sweet milk. Mix these ingredients together well; then roll out the dough thin, and cut in cuttings the size of a hickory nut : then drop on greased pan and flatten them out with the palm of the hand, and bake in moderate slow oven. amaER snaps. One quart of New Orleans molasses, One pound of brown sugar, One-half pound of butter. Four pounds of flour, One table-spoon of soda, j One table-spoon of water. 1^ 42 PRACTICAL RECIPES. V Mix tlie ingredients together, and roll the dough out thin and cut in cakes, and put on pans, and bake in a moder- ate slow oven. PASTRY PIE CRUST. One-half pound of butter, One-half pound of lard, Two pounds of flour. One pint of water. One teaspoon of salt. Mix the flour, lard, and salt, and water in first ; then add the butter gently. Do not mix much after adding the hidter. COMMON PIE CRUST. One-half pound of lard. Three pounds of flour, One pint of water, One teaspoon of s-alt, Mix the mixture and roll out thin. %30 ^ >^ m^- PRACTICAL RECIPES. 43 ICE CREAM PIES. One pint of sweet milk, One pint of sweet cream, Four ounces of white sugar, Six eggs well beaten, Two ounces of corn starch. One-half ounce of essence of vanilla. Mix these ingredients together, and put in deep pie-pans one inch thick wilh pastry lining. Bake them in moderate slow oven. COCOANUT PIES. One pound of white sugar, One pint of sweet milk, Four eggs well beaten, One nutmeg grated. One cocoanut grated, One teaspoon of fresh butter, One teaspoon of lemon essence. Mix the ingredients together well; 1 ^ ^J^ 44 PRACTICAL RECIPES. then put into deejD pans one inch thick with pastry lining TOMATO PIES. Ten large tomatoes peeled and sliced, One pound of white sugar, One-fourth pound of butter, One-half pint of water, One table-spoon of spices — cinnamon clove=!, nutmeg and mace mixed. Mix the ingredients together; then put into deep pie-pans lined with pastry pie-crust; then bake in moderate warm oven. GREEN APPLE PIES. One-half gallon of tart, peeled and sliced apples, One-fourth pound of sugar, Two ounces of butter, One-fourth pint of water. PRACTICAL RECIPES. 45 ^ One table-spoon of mixed spices — I cinnamon, nutmeg and mace. Mix the above ingredients together; then fill into deep pie-pan lined with pastry pie-crust, make covers with scol- 1 lop edges, and bake in moderate slow I oven. PEACH PIES. One quart of canned peaches, One-half pound of white sugar, • One-half pint of water. Mix together these ingredients, and put into deep pie-pans one inch thick, with pastry lining, and lids with scollop edges. Bake in moderate slow oven. MINCE PIES. One quart of meat chopped fine, One quart of tart apples chopped fine, One-half pint of sweet cider, One table-spoon of brandy, m^- — c^ 46 PRACTICAL RECIPES. ^ One teaspoon of melted butter, Two table-spoons of chopped raisins, One table-spoon of chopped citron. One-fourth pound of light brown sugar, One teaspoon of cinnamon, One teaspoon of cloves and mace mixed, One teaspoon of salt. Mix the ingredients together well; then fill in deep pan one inch thick with pastry lining and crust, andiake in moderate quick oven. PUMPKIN PIES. One quart of stewed pumpkin,- One quart of sweet milk. One-half pound of light brown sugar, Five eggs well beaten. One table-spoon of cinnamon, One table-spoon of cloves, One table-spoon of mace. fcki^-- -n»QJ PRACTICAL RECIPES, 47 ^ Mix the above ingredients together ; then fill in pie-pan one inch thick; use pastry pie-crust lining, and bake in moderate slow oven. CUSTARD PIES. One quart of sweet milk, Six eggs well beaten, One-fourth pound of white sugar, One-half nutmeg grated. One teaspoon of cinnamon, Two table-spoons of flour. Mix together these ingredients, and fill in deep pie-pans one inch thick with pastry linings. Bake in moderate slow oven. CHERRY PIES One quart of canned cherries, One-fourth pound of white sugar, Two table-spoons of water, One teaspoon of melted butter, One table-spoon of flour. mo ■ .^ 5fc)^ 48 PRACTICAL RECIPES. --| Mix the above ingredients together, and fill in deep pan one inch thick with pastry linings and top, and bake in mod- erate slow oven. LEMON PIES. Six large lemons — the juice, One pound of white sugar, One-half pint of water, Two table-spoons of corn starch, One lemon peeling cut in bits, One table-sponn of chopped raisins. Mix the ingredients together well, and fill in deep pans one inch thick, and line with pastry pie-crust; pastry lids with scollop edge. Bake in moder- ate slow oven. OYSTER PIES. One quart of oysters with liquor on. Two table-spoons of butter, Two table-spoons of sugar, W^ — ^XH^ r- cj^tT^ PRACTICAL RECIPES 49 ^ One teaspoon of ground pepper, One teaspoon of salt, Two table-spoons of flour. Mix these ingredients together, and put into deep pan two inches thick with pastry linings and crusts. Bake in mod- erate quick oven. CUSTARD PUDDINd. One quart of sweet milk. Five eggs well beaten, One-fourth pound of white sugar, One-fourth pound of flour, One half nutmeg grated. Mfx these ingredients together; then put into custard pan two and one-half inches thick with pastry linings. Bake in moderate slow oven. i CBEAM PUBDINa. Six eggs well beaten, One pint of sweet milk, |^_J .J f 50 PRACTICAL RECIPES 5 One pint of sweet cream, One-lialf pound of flour, One-fourth pound of white sugar, One teaspoon of essence of vanilla. Mix these ingredients together ; then put into deep custard pans with pastry linings Bake in moderate slow oven. KICE PUDDINa. One quart of boiled rice, One pint of sweet milk, Three eggs well beaten, One-fourth pound of white sugar, One-fourth pound of raisins chqipcd^ One-half nutmeg grate h Mix these ingredients together, and i put into custard pans, and bake in mod- ! erate slow oven. j GOLDEN BREAD PUDDING. I One quart of sweet milk, • One fourth pound of pulverized sugar, j J^ PRACTICAL RECIPES. 51 V Five eggs well beaten, Ten slices of stale bread buttered on one side. Place the bread in bottom of pan used for custard; tlien pour over the mixture, and bake in a moderate slow QUINN'S FAVORITE PUDDINO. One pint of sweet cream, One pint of sweet milk, Four ounces of pulverized sugar. Six eggs well, beaten, Ten drops essence of vanilla, Six slices of stale bread buttered on one side. Put bread in bottom of custard pan , then cover with the mixture, and bake in moderate slow oven. m »el! ^^K^' c^. 52 PRACTICAL RECIPES. ^ '' SARATOGA BREAD PUDDING. One quart of sweet milk, Four ounces of white sugar, Six eggs well beaten, Two ounces of citron chopped. Two ounces of layer raisins chopped, Two ounces of cocoanut grated. Sixteen slices of stale bread buttered on one side, Ten drops of essence of lemon. Put the bread flat in custard pan; then put the mixture over top, and bake in moderate slow oven. SILVER BREAD PUDDING. One quart of sweet milk. Three ounces of white sugar. Six whites of eggs well beaten, Ten drops of oil of rose, Seven slices of stale bread buttered on one side. ^[^ — >^K^ r— — c!>m PRACTICAL RECIPES. 53 ^ Pufc the bread flat in pan ; then pour the mixture over; then bake in moder- ate slow oven. WHITE PUDDING DESSERT. One pound of flour, One-fourth pound of white sugar, One-fourth pound of butter, Ten eggs well beaten,. One pint of sweet milk, One teaspoon of saleratus. Mix these ingredients together, and bake in square pans in a moderate quick oven. Dip for Whit^ Pudding Dessert. One-fourth pound of white sugar. One fourth pound of butter, One-fourth pound of strained honey. One table-spoon of lemon essence. One-fourth pint of water. Mix these ingredients together, and : ^•>m 54 PRACTICAL RECIPES. ^ bring them to a boil on stove ; then set away to cool, when ready to use. DARK PUDDINa DESSERT. One pound of flour, One -half pound of butter, One-fourth pound of brown sugar, One-half pint of sweet milk, One teaspoon saleratus. Mix these ingredients, and bake in square, pans in moderate quick oven. , Dip por Dark Pudding Dessert. One-fourth pound of brown sugar, One-fourth pound of butter. One halfpint of New Orleans molasses. One teaspoon of lemon essence. One-fourth pint of water. Bring these ingredients to a boil on stove; then set off to cool, when ready for use. PRACTICAL RECIPES. 55 ? SWEET RUSKS. One quart of potato yeast, One pint of warm water, Four pounds of flour. Mix the above mixture and let stand two hours to raise; thei> add to it: One pound of lard. Four eggs well beaten, One table-spoon of salt, Two pounds of flour. Mix the ingredients together well; then let stand two hours to raise ; then make into rusks and place on a pan close together, and let raise one hour. Then bake in moderate quick oven. LIGHT FRENCH ROLLS. Ooe quart of sponge dough, Two pints of warm water, One-half pound of lard, One-half pound of white sugar, &^ ' ^^ ;5f^>^- — — xj^:^ 56 PRACTICAL RECIPES. ^ * Three eggs beaten, One teasj^oon of salt, Four pounds of flour. Mix these ingredients together; then let raise two hours : then make in rolls and put close on pan, and let raise one hour. Then bake in a moderate quick oven. AMERICAN SANDWICHES. One quart of sponge dough, One-fourth pound of lard, One quart oi'warm water. Two eggs well beaten, One teaspoon of salt. Three pounds of flour. Mix these ingredients together and let raise two hours ; then make into round sandwiches, and put them three inches apart on pan ; then let raise one hour, then bake in moderate quick oven. When done, slice in two. and put a thin I ' ^ r-^ ^ — cjjtr^ PRACTICAL REOfPES. 57 ^ slice of fresh boiled liam between ; tben put togetber wlieu ready for use. WASHINCTON TARTS. One pint of stewed tart apples, Two table-spoons of white sugar, One teaspoon of spices mixed — cinna- mon, cloves, nutmeg and mace, Juice of one lemon Mix these ingredients together; then drop on tart pans lined with pastry lining without tops. Bake in moderate slow oven ; when done, sprinkle white sugar over them for use. CRANBEKRY TARTS. One i)int of stewed cranberries. One pound of white sugar. One-fourth pound of chopped raisins. Drop into tart pans one-half inch I thick; use pastry linings without tops. 1 Bake in moderate slow oven. When §J^ . ^ ::k^ 58 PRACTICAL RECIPES. V done sprinkle over with wliite sugar for use. ALMOND MACAROONS. . • One pound of powdered ahnonds, Two pounds of pulverized sugar, Twelve whites of eggs beaten, One teaspoon of essence of lemon. Mix these ingredients together; then drop on a greased paper the size of a hickory nut ; then bake in a very slow oven. EGa KISSES. Ten whites of eggs, well beaten, Two pounds of pulverized white sugar. Mix these ingredients together well; then drop on paper the size of hickory nut; then bake in very slow oven. SPRUCE BEER. m^^ Three pounds of white sugar, Five gallons of water. -^ ^^m <^^ W PRACTICAL RECIPES. 59 V One pint of yeast. Ten drops of essence of spruce, One lemon squeezed. Mix these ingredients together; then let stand twelve hours. When ready for use, bottle up for to keep in warm weather. This is one of the best tem- perance drinks in the world. LEMON ICE CREAM Two pounds of pulverized sugar, One gallon of sweet milk boiled, Twelve eggs well beaten, One ounce of Bermuda arrow root, One-half ounce of essence of lemon. Mix the above together, and strain through Swiss into freezer; then close up tight for freezing. Twenty pounfls of ice well broken, One pound of coarse salt. Freeze one-half hour, then let stand two hours for use. W30 i^(j|| ' 60 PRACTICAL RECIPES. V CHOCOLATE ICE CREAM. Two pounds of pulverized sugar, One gallon of sweet milk boiled, Six fresh eggs, well beaten, Four ounces of cliocolate steeped in water, One ounce of English arrow root. Mix these ingredients together; then strain through swiss into freezer; close tight, and freeze. Twenty pounds of ice, well broken, One pound of coarse salt. Freeze one-half hour: then set away for use. VANILLA ICE CREAM. Two pounds of pulverized sugar, One-half gallon of sweet cream, One-half gallon of sweet milk boiled, Twelve yelks of eggs, beaten, Two ounces of corn starch, ^ PRACTICAL RECIPES. 61 One table-spoon of vanilla essence. Mix these ingredients together, and strain through swiss into freezer, and then cover for freezing. Twenty pounds of ice well broken, One pound of coarse salt. Freeze one-half hour ; then set away for two hours before using. EOSE ICE CREAM. Two pounds of pulverized sugar, Three quarts of sweet cream whipped, One quart of sweet milk boiled, Fourteen whites of eggs, well beaten, One ounce of English arrow root, One-half ounce of essence of rose, Ten drops of anoline. Mix these ingredients together; then strain them into the freezer through a Swiss cloth or sieve; then cover for freezing. Use : Twenty pounds' of ice well beaten, isytf'- ^*^ 62 PRACTICAL RECIPES ^ One pound of coarse salt. Freeze one-half hour : then set away for two hours, when ready for use. STRAWBERRY ICE CREAM. One-half gallon of sweet cream, Three pounds of pulverized sugar, One quart of sweet milk boiled, One quart of strawberries strained through Swiss, free from seeds, Eight eggs well beaten, One ounce of arrow root. Mix these ingredients together, and strain through swiss into freezer; cover tight while freezing. Twenty pounds of ice broken fine, One pound of coarse salt. Freeze one- half hour ; then let stand two hours before using. foir^ '.^ PRACTICAL RECIPES. 63 ^ QUINN'S FAVORITE ICE CREAM Two pounds of pulverized sugar, One gallon of sweet cream, Seven eggs well beaten, One ounce of Bermuda arrow root, One table-spoon of essence of vanilla. One table-spoon of essence of rose oil, Mix these ingredients together; then strain through a swiss into the freezer, and cover tight for freezing. Twenty pounds of ice broken fine, One pound of coarse salt. Freeze one-half hour; then let stand two hours before using. LEMON ICE. Twelve lemons — the juice. Three lemons chopped fine, One-half gallon of water, I Three pounds of pulverized sugar. Four whites of eggs well beaten, m>^ .:^ ^ 64 PRACTICAL RECIPES. ^ One table-spoon of essence of lemon. Mix the ingredients together, and i put in freezer to freeze. J Twenty pounds of ice well broken, One pound of coarse salt. Freeze one-half hour ; then let stand two hours for use. OEANGE ICE. Twelve oranges- -the juice, Two oranges chopped fine, One-half gallon of water. Three whites of eggs well beaten. One lemon — the juice, Two and a half pounds of pulverized sugar. Mix these ingredients together, and put into freezer to freeze. Twenty pounds of broken ice. One pound of coarse salt, Freeze one-half hour; then let stand two hours when ready to use. ifej)^ .vs^ PRACTICAL RECIPES 65 ^ WATER ICE. ! One half gallon of water, I Two pounds of white sugar. Two lemons — the juice only. Two oranges - the juice only, Two whites of eggs, well beaten, One teaspoon of essence of lemon. Mix these ingredients together ; then, put into freezer and freeze. Twenty pounds of ice broken fine^ One pound of coarse salt. Freeze one-half hour ; then let stand two hours before using. LEMON DESSERT. Six lemons— the juice onl}^, One pound of pulverized sugarj Four ounces of butter, One ounce of corn starch. Mix these ingredients together, and' boil two minutes. Then let cool before r-^ :>tsM ^ ^ ^ lUIDElX. PAGE. Apple Dumplings ^ ^.. 7 Cream Dip, for Dumplings 8 Strawberry Rolls ^ 8 Cream Dip, for the Rolls v« - „ 8 Wheat Bread 9 Rye Bread 9 Brown Bread 10 Boston Brown Bread ^ 11 Corn Bread, Old Fashioned 12 Corn Bread (Common) 12 Light Biscuits 13 Baking Powder Biscuits 14 Buttermilk Biscuits 14 Baking Powders 15 Ice Cream Candy 15 Butter Scotch Candy.. 16 Hoar Hound Candy 17 Maple Sugar Cakes 17 Common Was Candy 17 Cocoanut Paste Candy 18 Cocoanut Drops 18 Almond Candy 19 Iced Tea 19 Pineapple Candy 20 m^^ 84 INDEX. PAGE. Icing, for Cakes 21 Crul]er Recipe 21 Peach Cobbler 22 Apple Cobbler 22 Goidcu Fruit Custard 23 Golden Custiid 24 RiceCus!aid 24 Lemou Crackers 25 Patent Cream Crackers 25 Sugar Crackers 20 Butter Cracliers - 26 Jeily Cakes 27 Sugar Cakes 27 Ginger Cakes 28 Dro^ Cakes 29 Sponge Cakes 29 Scotch Cakes 30 Jumble Cakes. '. 30 Fancy Cakes 31 White Cake 31 Pound Cake 32 Honey Cakes..... 32 Currant Cake 33 Marble Cakis 34 Dark Mixture 34 Spice Cakes 35 Saratoga Fruit Cike 35 Long Branch Fruit Cake 36 Gold Cake 37 Silver Cake 37 Sponge Ginger Bread 33 (; f^^ — -^^ ^ INDEX. 85 ^ Granger Cakes 39 Lady Fingers 39 Brandy Snaps 40 Queen City Cake 40 Lemon Snaps 41 Ginger Snaps 41 Pastry Pie Crusts 42 Common Pie Crusts 42 Ice Cream Pies 43 Cocoanut Pies 43 Tomato Pies 44 Green Apple Piea ''.. 44 Peach Pies 45 Jilince Pies 45 Pumpkin Pies 46 Cus:ard Pies 47 Cherry Pies 47 Lemon Pies 48 Oyster Pies 48 Custard Pudding... 49 Cream Pudding 49 PvicePudiing 50 Golden Bread Pudding 50 Quinn's Favorite Pudding..... 61 Saratoga Bread Padding 52 Silver Bread Pudding 53 White Pudding Dessert 53 Dip, for White Putting Dessert 53 Dark Pudding Dessert 54 Dip, for Dark Pudding Dessert 54 Sweet Rutks 55 m^^ -^^ ^ew Safety ^amp It is the Best Thing ln THE Market. Maijufacturfd by tht^ Cincinnati Safety Lamp Co., Aud Sold Wholesale and Retail at tbeir Office, ISO eiXjI^i: stiS/EEt, U2 CD 3 X > < H - s H w H o X S J / ST' I LIBRARY OF CONGRESS nil III mil mill 014 480 231 7