obliged to di-ess poultry innnediately after
killing," says the author of a collection of
French recipes, "to make it tender, do as
follows: — Steep it in boiling water, and
feather it in the hot water; or before you
kiU the poultrj', be it turkey or goose, make
it swallow a spoonful of vinegar. These
methods wiU make the poultry as tender
as if lolled some days previous to being
dressed."
Pound Cake. — Beat a pound of fresh
butter to a cream. Beat into it a pound of
fine sugar pounded and sifted, upon part of
which, before it was pounded, the lind of two
oranges or lemons has been rubbed, a pound of
dried flour, a pinch of salt, eight eggs which
have been thoroughly whisked, the whites and
yolks separately, and a glass of wine, brandy,
or rose-water✪ Pound Cake. Beat the mixture for twenty
minutes, and pour it into a tin which has been
lined with buttered paper. Bake in a well-
heated though not fierce oven, and if possible
do not increase the heat until the cake is baked.
Though the cake must be turned about that
it may be equally browned, the oven door
must not be opened oftener than is absolutely
necessary; and if the cake gets too highly
colom-ed before it is done enough, a piece of
paper should be laid upon it. In order to as-
certain whether it is sufficiently baked, put a
skewer to the bottom of it, and if it comes out
dry and clean the cake is done; if moist, it
must be retm-ned at once to the oven. When
the cake is done it should be turned out at
once, and placed upon the tin in which it was
baked, which has been turned upside down
until it is cold, and the paper should not be
re;noved until the cake is to be used. This
cake may be made either larger or smaller by
increasing the quantity of the ingredients in
their due proportions ; and it may be made less
rich by using a larger quantity of flour. A
pound of picked and di-ied currants is fre-
quently added to the other ingredients, and
the flavour may be varied by the addition of
candied peel, lemon or orange, blanched and
chopped almonds, pistachio kernels, dried
cherries, or plums. Time to bake, one hour
and a half to two hours. Probable cost, 3s. 6d.
Poutarg. — This is a kind of dry and pressed
caviar. It is prepared with the rocs of mullet
or tunny, and is much in demand in Italy and
the East. It is served as a hors d'muvre, cut
into thin shces, and seasoned with oil, pepper,
and lemon- juice.
Powders. — In. addition to those given be-
low, recipes for the following powders will be
fomid under their respective headings : —
Almoxd-dust, Burnt Herbs
Anchovy Horseradish
B.\KiNG Mushrooms
Biscuit Oyster
Curry Eagout
CuRRY' (Dr. Kitch- Savoury Herbs
iner's Eecipe) Sweet Herbs.
Powder, Baking (see Pastrj^-powdor or
Baking-powder) .
Powder, Blancmange.— To make this
powder, mix one pound of sago meal, fifteen
di'ops of essence of lemon, and twelve grains of
mace.
Powder, Custard.— Take two pounds of
sago meal, half an ounce of powdered turmeric,
and half a drachm each of mace, cassia, and
bitter-almond powder.
Powders, Ginger Beer.— Take one to
Page 1360 · 1 recipe record on this page
Presented as published in 1892. 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
obliged to dress poultry immediately after killing," says the author of a collection of French recipes, "to make it tender, do as follows: — Steep it in boiling water, and feather it in the hot water; or before you kill the poultry, be it turkey or goose, make it swallow a spoonful of vinegar. These methods will make the poultry as tender as if lolled some days previous to being dressed."
Pound Cake. — Beat a pound of fresh butter to a cream. Beat into it a pound of fine sugar pounded and sifted, upon part of which, before it was pounded, the rind of two oranges or lemons has been rubbed, a pound of dried flour, a pinch of salt, eight eggs which have been thoroughly whisked, the whites and yolks separately, and a glass of wine, brandy, or rose-water. Beat the mixture for twenty minutes, and pour it into a tin which has been lined with buttered paper. Bake in a wellheated though not fierce oven, and if possible do not increase the heat until the cake is baked.
Though the cake must be turned about that it may be equally browned, the oven door must not be opened oftener than is absolutely necessary; and if the cake gets too highly coloured before it is done enough, a piece of paper should be laid upon it. In order to ascertain whether it is sufficiently baked, put a skewer to the bottom of it, and if it comes out dry and clean the cake is done; if moist, it must be returned at once to the oven. When the cake is done it should be turned out at once, and placed upon the tin in which it was baked, which has been turned upside down until it is cold, and the paper should not be removed until the cake is to be used. This cake may be made either larger or smaller by increasing the quantity of the ingredients in their due proportions ; and it may be made less rich by using a larger quantity of flour. A pound of picked and dried currants is frequently added to the other ingredients, and the flavour may be varied by the addition of candied peel, lemon or orange, blanched and chopped almonds, pistachio kernels, dried cherries, or plums. Time to bake, one hour and a half to two hours. Probable cost, 3s. 6d.
Poutarg. — This is a kind of dry and pressed caviar. It is prepared with the rocs of mullet or tunny, and is much in demand in Italy and the East. It is served as a hors d'muvre, cut into thin slices, and seasoned with oil, pepper, and lemon- juice.
Powders. — In. addition to those given below, recipes for the following powders will be found under their respective headings : — Almoxd-dust, Burnt Herbs Anchovy Horseradish
B.\KiNG Mushrooms
Biscuit Oyster
Curry Eagout
CuRRY' (Dr. Kitch- Savoury Herbs iner's Eecipe) Sweet Herbs.
Powder, Baking (see Pastrj^-powdor or
Baking-powder) .
Powder, Blancmange.— To make this powder, mix one pound of sago meal, fifteen di'ops of essence of lemon, and twelve grains of mace.
Powder, Custard.— Take two pounds of sago meal, half an ounce of powdered turmeric, and half a drachm each of mace, cassia, and bitter-almond powder.
Powders, Ginger Beer.— Take one to
Records on this page
Pound Cake