Rice Bread.
To ¼ lb. wheat flour, allow 1 lb. rice; the latter first boiled in four times its weight of water, till it becomes a perfect pulp, then mix by degrees, the flour with the rice, and sufficient yeast for the quantity of bread; knead and set it to rise.
It was the fashion in this country to present a variety of cakes, some hot and some cold, on the tea-table; but now, except in some of the northern counties, the good custom is obsolete.
In America, it is the general custom to dine early, to take tea rather late, and no supper; and there the tea table is a matter of as much consideration as the dinner table is in England or France. Every house in America, especially in the country, has one, two, or more cottage ovens of various sizes. I believe that these very useful things are known in some parts of England, but I never saw them except in America. They are particularly adapted to open fire-places, where wood or peat are burnt. They are much the same as the iron pots, which stand on legs, except that the bottom of the oven is flat, not round, and that the lid fits into the top, leaving a space sufficient to hold a layer of hot coals: the oven stands upon legs, at a little distance from the ground, to admit of hot coals being placed under it. A loaf the size of our quartern loaf may be baked in this way, as well as tarts, cakes, custards, apples, pears, &c., &c. By means of this little oven, much labour and fuel are saved. Another appendage to an American kitchen, is the girdle for baking many sorts of cakes, and crumpets; and on this girdle they cook their far-famed buckwheat cakes. It is a round iron plate with a handle over it, which is hung upon the crane upon which iron pots are hung, or it will stand upon a trivet, and then the crumpets are cooked in the same way as pancakes; and are much better thus, fresh made, than as they are generally eaten.
In the country, where eggs, cream, and flour (the chief ingredients), are always to be obtained in perfection, there is no excuse for an absence of cakes for the tea, or of rolls at the breakfast table. In most houses, there are young ladies who might attend to this department, with very little loss of time, and with much credit to themselves, and I should be glad if I saw reason to hope that those who are now growing up would not despise the practice. The more difficult and intricate articles of ornamental confectionary, may be too troublesome for any but professors of the art; but all cakes may be made at home. Nothing worth knowing, is to be learned without trouble; but in the art of making and baking cakes, few failures can arise after any number of trials.
Flour for cakes should be of the best quality, well dried, and sifted. The eggs fresh, beaten separately, and beaten well. Currants well washed, picked, and dried in a cloth, or before the fire. The ingredients thoroughly mixed, and the cake put into the oven instantly, unless there be yeast, and then time must be given for it to rise.
Sal Volatile is used, not to make cakes rise, but to prevent their flattening, after they have risen, but though the practice may not be injurious, it had better be avoided. Yeast ought to be sweet, white, and thick; and may be prepared in the manner directed for bread. Pearl-ash is sometimes used to lighten bread and cakes.
An iceing is made as follows: to ½ lb. finely sifted sugar put the whites of 2 eggs, beaten with a little water; beat all well with a whisk till quite smooth, and spread it thickly over the cake, with a spoon; for small cakes, put it on lightly, with a brush.
Ovens vary so much, that experience alone can teach what quantity of fuel, and what portion of time may be required to heat any particular one. When such knowledge is once obtained, it will be a matter of no great difficulty so to manage the oven that it be always of the right temperature; which it must be, or all labour is lost.
Cakes keep moist covered with a cloth, in a pan.