Jane Hamilton's recipes

To one quart of flour put five ounces of butter, three eggs, twelve ounces of brown sugar, one drachm of soda dissolved in one tablespoonful of sour cream, and a rounding teaspoonful of powdered mace (or an even tablespoonful of pounded cinnamon), also a little salt. The dough should be well kneaded and rolled before it is cut into cakes. If sweet cream is used instead of sour, put in two drachms of cream of tartar. (122) WHORTLEBERRY CAKE. Six eggs beaten separately, one pound of sugar, three-fourths pound of butter, one quart of flour, one-half pint of sifted meal, one teaspoonful of soda, and a little mace. After mixing, stir in one quart of berries (dusted with flour) so as not to mash them. Mix the soda with one-half pint of milk or cream. (123) PUDDINGS PUDDINGS APPLE. ***. To one pint of stewed apples put twelve ounces of brown sugar, half a pound of fresh butter, and eight eggs. Pass the apples through a colander as soon as you take them off the fire, then immediately stir in the butter. Beat the eggs well, stirring the sugar, and then mix them with the apples and butter. Have a dish prepared with paste as for cocoanut pudding; pour in the pudding and bake it. Serve up cold. Wash the salt out of the butter for this pudding. The apples should be stewed dry. COCOANUT. Beat to a light froth the yolks of eight eggs, add one pound brown sugar, and eight ounces of fresh butter. Set these ingredients on the fire in an earthen dish and stir (127) them for seven or eight minutes. Grate or beat up in a mortar one cocoanut, after carefully scraping off the rind, and mix it with the above ingredients. Pour it into a dish with pastry around the edges and at the bottom, and bake until done. Serve up cold. The whites of eggs make an equally good pudding prepared with the same ingredients as the yolks, but they are put together in different proportions. The salt should be washed out of the butter for this pudding. CUSTARD, BAKED. To three pints of milk put one pint of flour, nine eggs, and a little salt. Beat the eggs well, then stir in the flour, then pour on the milk. Rub a little butter free of salt on the sides of a deep dish in which the pudding is to be baked. Bake for rather more than an hour with a quick heat. Serve up hot with cream sauce. This pudding is to be baked immediately after making or (t28) the flour will settle to the bottom and make it heavy. CUSTARD, BOILED. Beat the yolks and whites of nine eggs separately. When they are sufficiently beaten put them together and add threequarters of a quart of flour and a quart of milk, with a little salt. Pour into a cloth properly prepared and boil it. A thinner and softer pudding may be made with one pint of flour, one quart of milk, and eight eggs. Serve up hot with wine or cream sauce. Boiled puddings or dumplings are put on to boil in boiling water. DIXIE. Chop one cup of suet fine, add one cup of molasses, one cup of sweet milk, one pound of raisins, one cup of citron (one cup after it is chopped), two cups of stale bread crumbs, one cup of flour, and one teaspoonful of soda dissolved in two tablespoonfuls (129) of hot water. Steam or boil three hours. Serve with hard or wine sauce. ENGLISH PLUM.