* * * * *
CHOCOLATE CAKES.
Put half a pound of nice brown sugar into a quart of flour, sift it, and
make it into a paste, with four ounces of butter melted in as much milk
as will wet it; knead it till light, roll it tolerably thin, cut it in
strips an inch wide, and just long enough to lay in a plate; bake them
on a griddle, put them in the plate in rows to checker each other, and
serve them to eat with chocolate.
* * * * *
WAFERS.
Beat six eggs, add a pint of flour, two ounces of melted butter, with as
much milk as will make a thin batter--put in pounded loaf sugar to your
taste, pour it in the wafer irons, bake them quickly without browning,
and roll them while hot.
* * * * *
BUCKWHEAT CAKES.
Put a large spoonful of yeast and a little salt, into a quart of
buckwheat meal; make it into a batter with cold water; let it rise well,
and bake it on a griddle--it turns sour very quickly, if it be allowed
to stand any time after it has risen.
* * * * *
OBSERVATIONS ON ICE CREAMS.
It is the practice with some indolent cooks, to set the freezer
containing the cream, in a tub with ice and salt, and put it in the ice
house; it will certainly freeze there; but not until the watery
particles have subsided, and by the separation destroyed the cream.
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