_Cream._--One cupful of flour, two cupfuls of sugar, four eggs, one quart of milk.
Beat the eggs and sugar together, then add flour and enough of the milk to make a smooth and thin paste; pour this into the remainder of the milk when it is boiling, and stir constantly until it is sufficiently thickened; flavor with vanilla. Do not use it until it is cold. It is better to make this, as indeed all custards, in a custard-kettle.
Beat three eggs well with four table-spoonfuls of sugar; add four or five table-spoonfuls of melted lard, then flour enough to make it not too stiff. Roll rather thin (one-third of an inch). Cut the cakes into shapes, and throw them into boiling lard, like doughnuts. They may be simply shaped, as in Fig. 1. To give them the shape of Fig. 3, first cut the paste, as in Fig. 2; hold the first line with the thumb and finger of the left hand, then with the right hand slip the second line under the first, then the third under the second, and so on until they are all slipped under; pinch the two ends together, and the cruller will be in form of Fig. 3.
Ingredients: Two eggs, one cupful of sugar, one cupful of sour milk, half a tea-spoonful of soda, four table-spoonfuls of melted lard; add flour, making the dough rather soft.
Fry them in hot lard, and sprinkle pulverized sugar over them while still hot.
Ingredients: Three cupfuls of bread-dough, one cupful of butter, three scant cupfuls of sugar, one cupful of raisins or English currants, three eggs, a nutmeg grated, one tea-spoonful of soda, two of cream of tartar, a wine-glassful of brandy.
Ingredients: Two cupfuls of molasses, one cupful of butter, one cupful of sugar, one cupful of milk (sour or sweet), five eggs, five cupfuls of sifted flour, two table-spoonfuls of ginger, half a tea-spoonful of cloves, one tea-spoonful of soda.
Ingredients: One cupful (half a pint) of molasses, one cupful (half a pint) of boiling water, butter the size of an egg, one tea-spoonful each of ground cloves, ground cinnamon, ginger, and soda, half a pound of flour (light weight).
First, put butter (partly melted) into the molasses, then spices. Dissolve the soda in the boiling water; stir it into the molasses, etc.; then the flour. Cream of tartar should not be used with molasses.