One gill of cream, spice and citron to the taste.
Mix the butter and sugar, add the molasses, then the beaten yolks of eggs, then the flour, then the spice, wine, and cream, then the whites of the eggs in a stiff froth. Put in the fruit in the manner previously directed, and the citron with it at the same time. This is a very fine cake.
Best Way of making Corn Cakes of all Sorts.
There is often a sharp and strong taste to corn meal, which is remedied by wetting it up the day before it is used. The best kind of corn cakes are made by wetting up a large quantity of Indian meal with milk, and letting it stand for several days. Take a quantity of it, and first make it as thin as you want, either for griddle cakes, or drop cakes, or thicker cakes. Add salt and a spoonful of melted butter or lard for every quart, also sugar to your taste. A little always improves all corn cakes. Then dissolve soda or salaratus, a teaspoonful for each quart. If it is very sour it will want more, and tasting is the surest guide. Just as you are ready to bake, stir in enough salaratus to sweeten it, and stir quickly and only long enough to mix it well, and then bake immediately in buttered tins.
Domestics often use too much salaratus, which is bad for the stomach, and the housekeeper should ascertain by trial the right quantity, and then direct to have it carefully measured every time. Corn cakes, made as above, just thick enough to form into round cakes half an inch thick and baked on a griddle, are excellent.
Molasses Candy.
As all children are fond of this article, the following directions may be acceptable. Boil the molasses (maple is the best) till it will, if dropped in cold water, become crisp. Then, for each quart, put into it an even teaspoonful of salaratus dissolved in a little warm water, and stir it till well mixed. This makes it tender and crisp. Take a part and cool it in a buttered pan, to work white and draw into sticks. Into the remainder stir roasted corn, either pounded or whole, or peanuts or almonds, or walnuts or hazelnuts.
Whole Popped corn made into cakes with candy is excellent. Roasted corn pounded and mixed with half the quantity of maple sugar is good, and some eat it thus in milk.
To make Simple Cerate.
Melt together equal quantities of white wax and spermaceti, and then add an equal quantity of sweet oil, or a little more.