The image contains the following text:
Of making Cakes, Sfc.
ing hot; cover them with a coarse cloth three or four
times double, that the steam may come through a little,
and let them stand two days. Repeat this twice or
thrice ; when it is cold put in a pint of mustard seed,
aud some horse-radish ; cover it close.
Rules to be observed in Pickling Always use stone jars
for all sorts of pickles that require hot pickle to them.
The first charge is the least, for these not only last
longer, but keep the pickle better; for vinegar and salt
will penetrate through all earthen vessels ; stone and
glass are the only things to keep pickles in. Be sure
never to put your hands in to take pickles out, it will 1!
soon spoil them. The best method is, to every pot tie a
a wooden spoon, full of little holes, to take the pickles >i
out with.
OF MAKING CARES, &c.
A Pound Cake. Take a pound of butter, beat it in an |
earthen pan with your hand one way, till it is like a fine
thick cream; have ready twelve eggs, but half the whites; If
beat them well, and beat them up with the butter, a pound
of flour beat in it, a pound of sugar, and a few caraways.
Beat it well together for an hour with your hand, or a
great wooden spoon, butter a pan, and put it in, and then '
bake it an hour in a quick oven.
For change, put in a pound of currants, washed and
picked.
A cheap Seed Cake. You must take half a peck of
flour, a pound and a half of butter, put it in a saucepan
with a pint of new milk, and set it on the fire ; take a
pound of sugar, half an ounce of allspice beat fine,
and mix with the flour. When the butter is melted, pour
the milk and butter in the middle of the flour, and work
it up like paste. Pour in with the milk half a pint of
good ale yeast; set it before the fire to rise, just before it
