• 2 lemons
  • 1 stick of margirine
  • 2 cups of flour
  • 1/4 cup brown suger
  • 1 1/2 cup suger
  • 1 package of yeast
  • 1 cup of milk
  • 1 tbs. of baking powder

Directions:This is the simplest recipie i have ever read. But if you try it I garantee a delicious piece of pie. Mix ingredients in large bowl. Place to rise in warm spot for 1 hour. Place into a greased pan and put into pre-heated oven at 350 degrees. Let cook for 25 minutes or until golden brown.


English Ginger Beer.Pour four quarts of boiling water, upon an ounce and a half of ginger, and ounce of cream of tartar, a pound of clean brown sugar, and two fresh lemons, sliced thin. It should be wrought twenty-four hours, with two gills of good yeast, and then bottled. It improves by keeping several weeks, unless the weather is hot, and it is an excellent beverage. If made with loaf instead of brown sugar, the appearance and flavor are still finer.Miscellaneous Receipts, 1864.Ginger-Pop.Take three-quarters of a pound of white sugar, one ounce of cream of tartar, the juice and rind of a lemon, one ounce of bruised ginger, put the whole into a pan, and pour over it four quarts of boiling water; let it stand till lukewarm, and then add a tablespoonful of yeast. When it has ceased boiling, bottle it off in small soda-water bottles or jars. It will be fit for use in twenty-four hours. "Our New Cook-Book," Peterson's Magazine, 1868.Imperial.Another receipt for a very refreshing and wholesome beverage, if either heated from the weather or feverish from indisposition: Put into a jug that will contain three pints, half and ounce of cream of tartar, the juice of a lemon, and the rind, pared very thin; pour boiling water over these, and add sugar to taste. When cold, it is fit for use. "Our New Cook-Book," Peterson's Magazine, 1868. Kisses.Beat the whites of nine fresh eggs to a stiff froth, then mix with it fifteen spoonfuls of finest white sugar, and five or six drops of essence of lemon. Drop them on paper with a teaspoon, sift sugar over them, and bake them in a slow oven."Directions for Making Cake," American Recipes from 1864.Asparagus and Eggs.Take cold asparagus, and cut it the size of peas; break four or five eggs into a dish, and beat them with pepper, salt, and the asparagus. Then put it into a stew-pan with a spoonful of butter, set it on the fire, and stir it all the time till it thickens. Put it upon toasted bread in a hot dish. "On Cooking Vegetables," American Recipes from 1864.French Bread.With a quarter of a peck of fine flour mix the yolks of three and the whites of two eggs, beaten and strained; a little salt, half a pint of good yeast, that is not bitter, and as much milk, made a little warm, as will work into a thin, light dough. Stir it about, but do not knead it. Have ready three quart wooden dishes, divide the dough among them, set it to rise, then turn them out into the oven, which must be quick. Rasp when done.

VANILLA CREAM BISCUITS. -- Prepare the batter precisely as directed above for apricot biscuits. Dip it into a pastry bag and press out upon a buttered baking-sheet, forming about fifty little round biscuits, shape of macaroons. Sprinkle lightly with powdered sugar and bake in a quick oven for about twelve minutes; then lift them from the pan (using a broad-bladed knife) and lay them upside down upon a fresh, clean towel. Make a small, circular cavity, about half an inch in diameter, in the center of each, using a narrow-pointed, very thin-bladed knife, and it must be very sharp. Fill the cavities with the vanilla cream; have ready a glaze preparation as given for glazing apricot biscuits. Fasten the biscuits together by twos, converting them into little ball-shaped biscuits. Brush the under edges of one with the glaze and lay the other quickly upon it to make them adhere. When all are done, begin with the first and glaze their entire surface.


piero zaccarelli

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