Cassell's dictionary of cookery

Ambrose Pudding.— Beat a quarter of a pound of butter to a cream, add to it two table-spoonfuls of pounded sugar, the juice of two lemons, a coffee-cupful of new milk, three well-beaten eggs, and twenty drops of essence of almonds. In another bowl, mix two tablespoonfuls of chopped raisins, the same of currants, one ounce each of candied lemon, orange, and citron, three large apples chopped small, two table-spoonfuls of marmalade, and a pinch of salt. Well butter a mould, plaee in it a layer out of each bowl alternately, until both are emptied, and bake in a quick oven. This pudding may be eaten either hot or cold. Time, two hours and a half to bake. Probable cost, 2s. Sufficient for five or six persons. American Breakfast Buns.— Take the chill off a quarter of a pint of milk, and mix it AME (10) AME with the same quantity of fresh yoast ; add a quarter of a pound of butter melted, but not hot, sugar to taste, and a couple of eggs well beaten, and then, very gradually, sufficient flour to make a tolerably finn dough. Put it into small tins, well oUing them first ; set them before the fire for about twenty minutes to rise, and bake in a quick oven. Do not make the buns too large. Time to bake, twenty minutes. Sufficient for a dozen buns. Probable cost, 8.1. American Breakfast (or Griddle Cakes). — ^Miisk two eggs, stir them into a quart of lukewarm milk, and add a tea-spoonful of saleratus, and a salt-spoonful of salt. Mix with them sufficient Indian meal to make a stiff batter, and bake them in small round tins which have been oiled or buttered. Bake in a good oven. Time to bake, twenty minutes. Probable cost, Id. each. This vaR make about two dozen cakes. American Biscuits (or Waflaes). — Pom" two pints of good milk into separate vessels. In one put a quarter of a poimd of butter, cut up and melted with a gentle warmth, and aUow it to cool. In the other vessel put eight eggs, beaten up lightly; mix these with the milk gradually. To this add, also gradually, a quarter of a pound of flour, then the milk containing the butter. Stir in a large table- spoonful of strong now yeast, cover the pan, and set it near the fire to rise. WTien the batter is quite light, take what in America is called a waffle-iron, in which the batter can be shut in, baked, and turned over. This is greased, some of the batter is poured in, and it is put among the coals of a clear bright fire. The biscuits should be sent to table quite hot, half a dozen on ' a plate, witii a little powdered cinnamon and white sugar. They are called Waffles ; and we have heard American ladies complain sadly of being unable to get these delicious biscuits made in England. Waffle-irons may be obtained at JeFvrish ironmongers. They only require a few minutes to bake, and the above ingredients "wtII make sufficient for five or six persons. Probable cost, Is. 6d. American Oven. — This oven is neither so generally known nor so highly appreciated as it deserves to be. In hot weaither, when a large fire which would heat an oven or roast a joint is most objectionable, this little articic. when once its management is understood, may [illustration: AMERICAN OVEN].