*RICH WEDDING CAKE.—One pound three quarters of flour, one pound one quarter of butter, do. of sugar, one dozen eggs, two pounds of currants, one gill of wine, half a gill of brandy, one pound of citron, cut in slices, a wine-glass of rose-water, three quarters of an ounce of nutmeg, quarter of an ounce of cloves, the same of allspice. The rind of two lemons grated in. See page [72] for baking.
STILL RICHER WEDDING CAKE.—Three pounds of flour, three pounds of butter, three pounds of sugar, twenty-eight eggs, six pounds of currants, and six pounds of seeded raisins; one ounce of cinnamon, one ounce of nutmeg, three quarters of an ounce of cloves, half an ounce of mace, one pound of citron, two glasses of brandy, two glasses of rose-water, and one glass of wine. For baking, see page [72].
*FROSTING FOR CAKE.—It is a great improvement to squeeze a little lemon-juice into the egg and sugar prepared for frosting. It gives a fine flavor, and makes it extremely white. For frosting, see directions, page [72].
WHIP SYLLABUB.—One pint of cream, one pint of wine, the juice and grated peel of a lemon, and the white of two eggs; sweeten it to your taste, put it into a deep vessel, and whip it to a light froth. Fill your glasses with the froth as it rises. It is a good plan to put some of the froth in a sieve, over a dish, and have it in readiness to heap upon the top of your glasses after you have filled them. Some people put a spoonful of marmalade or jelly at the bottom of the glasses, before they are filled.
LOBSTER SALAD.—The meat of one lobster is extracted from the shell, and cut up fine. Have fresh hard lettuce cut up very fine; mix it with the lobster. Make a dressing, in a deep plate, of the yolks of four eggs cut up, a gill of sweet oil, a gill of vinegar, half a gill of mustard, half a teaspoonful of cayenne, half a teaspoonful of salt; all mixed well together. To be prepared just before eaten. Chicken salad is prepared in the same way, only chicken is used instead of lobster, and celery instead of lettuce.
ESCALOPED OYSTERS.—Put crumbled bread around the sides and bottom of a buttered dish. Put oysters in a skillet, and let the heat just strike them through; then take them out of the shells, and rinse them thoroughly in the water they have stewed in. Put half of them on the layer of crumbled bread, and season with mace and pepper; cover them with crumbs of bread and bits of butter; put in the rest of the oysters, season and cover them in the same way. Strain their liquor, and pour over. If you fear they will be too salt, put fresh water instead. Bake fifteen or twenty minutes.
FRIED OYSTERS.—After they are prepared from the shell, they are dipped in batter, made of eggs and crumbs, seasoned with nutmeg, mace and salt, stirred up well. Fried in lard till brown.
VEGETABLE OYSTER.—This vegetable is something like a parsnip; is planted about the same time, ripens about the same time, and requires about the same cooking. It is said to taste very much like real oysters. It is cut in pieces, after being boiled, dipped in batter, and fried in the same way. It is excellent mixed with minced salt fish.
PARTRIDGES should be roasted ten or fifteen minutes longer than chickens, that is, provided they are thick-breasted and plump. Being naturally dry, they should be plentifully basted with butter.