One quart of flour, one pint of milk, seven
eggs, and a little salt✪ Milk Fritters. Put the pan on the
fire, mix half the flour in a batter, and pour
it in the milk, mixing it all the time. After
it has boiled a few minutes take it off and
stir in the remainder of the flour, the eggs,
and salt. Drop the batter by spoonfuls into
(its)
JANE HAMILTON'S RECIPES
a pound of boiling lard, and let it stay until
it is a light brown.
NAPLES BISCUIT.
One pound of flour, one of eggs, one of
loaf sugar✪ Naples Biscuit. Prepare and bake like sponge
cake.
999
OLD MAID.
Take one pound of the whitest flour, one
pound of loaf sugar, one pound or three-
quarters of a pound of fresh butter, and the
whites of twelve eggs✪ Old Maid. Wash all the salt
out of the butter, and cream it with flour
as for pound cake. Beat the white of eggs
to a froth, stir in the sugar, and then beat
in the creamed butter and flour. Bake in
a mould or in cups.
999
PANCAKES.
To one quart of flour put one quart of
milk and eight eggs. Beat the eggs well,
stir in the flour and a little salt✪ Pancakes, then pour
(119)
JANE HAMILTON'S RECIPES
on the milk, stirring the batter all the time.
Have your pan hot with a spoonful of lard
in it and put in as much batter as will barely
cover the bottom. When it is browned suf-
ficiently turn and fry on the other side. If
you like pancakes very thin add half a pint
of milk to the above quantity.
999
PLUM CAKE.
One pound of sugar, one pound of eggs,
one pound of butter, and one pound of flour.
Prepare exactly as for pound cake. Take
a pound and a half of seedless raisins✪ Plum Cake, cut
them into two or three pieces each, roll them
in flour, and stir them in the cake.
POUND CAKE.
One pound of flour, one of eggs, one of
sugar, and one of butter. Beat the yolks
and whites separately, — the whites to a
froth, the yolks until they are very light, —
stir the sugar in the yolks, then the creamed
flour. Wash the salt out of the butter and
•'(120)
JANE HAMILTON'S RECIPES
work it with the flour, until the mixture
becomes what is called a cream, that is
white and of the consistency of thick cream.
Then work it into the cake and beat the
cake for twenty minutes with a strong hand.
Have a cake pan rubbed with a little lard,
pour in the cake, and bake it with a slow
heat. The whites of the eggs are not put
in until after the butter and flour, creamed
together, is beaten in.
SOFT GINGER CAKES.
Five eggs well beaten, two cups of mo-
lasses, one cup of brown sugar, one cup of
butter, five cups of flour, and three table-
spoonfuls of pounded ginger. If the butter
is fresh add a little pinch of salt, and lastly
a drachm of soda✪ Soft Ginger Cakes dissolved in half a cup of
sour cream or milk. Bake in a brisk oven
in small pans. All soda breads and cakes
bake best in shallow pans or moulds of tin.
There is no objection to the pans being large
if they are shallow.
t21
JANE HAMILTON'S RECIPES
SPONGE CAKE.
One pound of eggs, fourteen ounces of
sugar, and half a pound of flour. Beat the
eggs well, the yolks and whites separately,
stir the sugar well into the yolks, then add
the whites, then stir in the flour. Season
with fresh lemon. Bake the cake as soon
as it is made. Have the pan well rubbed
with lard.
SWEET BISCUIT. ✪ Sweet Biscuit
Page 28 · 9 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One quart of flour, one pint of milk, seven eggs, and a little salt. Put the pan on the fire, mix half the flour in a batter, and pour it in the milk, mixing it all the time. After it has boiled a few minutes take it off and stir in the remainder of the flour, the eggs, and salt. Drop the batter by spoonfuls into
(its)
a pound of boiling lard, and let it stay until
it is a light brown.
NAPLES BISCUIT.
One pound of flour, one of eggs, one of loaf sugar. Prepare and bake like sponge cake.
OLD MAID.
Take one pound of the whitest flour, one pound of loaf sugar, one pound or threequarters of a pound of fresh butter, and the whites of twelve eggs. Wash all the salt out of the butter, and cream it with flour as for pound cake. Beat the white of eggs to a froth, stir in the sugar, and then beat in the creamed butter and flour. Bake in a mould or in cups.
PANCAKES.
To one quart of flour put one quart of milk and eight eggs. Beat the eggs well, stir in the flour and a little salt, then pour
(119)
on the milk, stirring the batter all the time. Have your pan hot with a spoonful of lard in it and put in as much batter as will barely cover the bottom. When it is browned sufficiently turn and fry on the other side. If you like pancakes very thin add half a pint of milk to the above quantity.
PLUM CAKE.
One pound of sugar, one pound of eggs, one pound of butter, and one pound of flour. Prepare exactly as for pound cake. Take a pound and a half of seedless raisins, cut them into two or three pieces each, roll them in flour, and stir them in the cake.
POUND CAKE.
One pound of flour, one of eggs, one of sugar, and one of butter. Beat the yolks and whites separately, — the whites to a froth, the yolks until they are very light, — stir the sugar in the yolks, then the creamed flour. Wash the salt out of the butter and
•'(120)
work it with the flour, until the mixture becomes what is called a cream, that is white and of the consistency of thick cream. Then work it into the cake and beat the cake for twenty minutes with a strong hand. Have a cake pan rubbed with a little lard, pour in the cake, and bake it with a slow heat. The whites of the eggs are not put in until after the butter and flour, creamed together, is beaten in.
SOFT GINGER CAKES.
Five eggs well beaten, two cups of molasses, one cup of brown sugar, one cup of butter, five cups of flour, and three tablespoonfuls of pounded ginger. If the butter is fresh add a little pinch of salt, and lastly a drachm of soda dissolved in half a cup of sour cream or milk. Bake in a brisk oven in small pans. All soda breads and cakes bake best in shallow pans or moulds of tin. There is no objection to the pans being large if they are shallow.
t21
SPONGE CAKE.
One pound of eggs, fourteen ounces of sugar, and half a pound of flour. Beat the eggs well, the yolks and whites separately, stir the sugar well into the yolks, then add the whites, then stir in the flour. Season with fresh lemon. Bake the cake as soon as it is made. Have the pan well rubbed with lard.
SWEET BISCUIT.
Records on this page
Pound CakeSponge CakeMilk FrittersNaples BiscuitOld MaidPancakesPlum CakeSoft Ginger CakesSweet Biscuit