Julian Hawthorne - "David Poindexter's Disappearance and Other Tales"

Mark Akenside - "Poetical Works of Akenside"

J. Endell Tyler - "Henry of Monmouth, Volume 1"

William Edward Hartpole Lecky - "Historical and Political Essays"

Annual Bibliography of Commonwealth Literature 2007
This paper argues that discourses of love in Ghanaian market literature for youth offer a view into complex negotiations of agency and empowerment. Drawing on Deborah Durham's notion of youth as "social `shifters'" and Francis Nyamnjoh's conception of the "interconnectedness" of agency, I take Ghanaian market literature as one specific case of how African literature for youth foregrounds questions of continuity and change as African societies enter into increasingly complex global relations. In this literature for youth, received notions of love, often constructed out of impressions from American pop and hip hop music, carry new notions of agency that compete with existing "domesticated" forms. Authors like Ike Tandoh and Evelyn Tay employ discourses of love to offer youth alternative avenues for empowerment in a context of socio-economic disenfranchizement. In a creative process of "straddling", this writing both reveals and reproduces the contradictions that obtain in youth configurations of agency.

Directions for Cookery, in its Various Branches

E >> Eliza Leslie >> Directions for Cookery, in its Various Branches





FEDERAL CAKES.

Sift two pounds of flour into a deep pan, and cut up in it a pound
of fresh butter; rub the butter into the flour with your hands,
adding by degrees, half a pound of powdered white sugar; a tea-spoonful
of powdered cinnamon; a beaten nutmeg; a glass of wine or
brandy, and two glasses of rose water. Beat four eggs very light;
and add them to the mixture with a salt-spoonful of pearl-ash
melted in a little lukewarm water. Mix all well together; add, if
necessary, sufficient cold water to make it into a dough just
stiff enough to roll out; knead it slightly, and then roll it out
into a sheet about half an inch thick. Cut it out into small cakes
with a tin cutter, or with the edge of a tumbler; dipping the
cutter frequently into flour, to prevent its sticking. Lay the
cakes in shallow pans buttered, or on flat sheets of tin, (taking
care not to let them touch, lest they should run into each other,)
and bake them of a light brown in a brisk oven. They are best the
second day.


SAVOY BISCUITS.

Take four eggs, and separate the whites from the yolks. Beat the
whites by themselves, to a stiff froth; then add gradually the
yolks, and beat them both together for a long time. Next add by
degrees half a pound of the finest loaf-sugar, powdered and
sifted, beating it in very hard; and eight drops of strong essence
of lemon. Lastly, stir in a quarter of a pound of sifted flour, a
little at a time. Stir the whole very hard, and then with a spoon
lay it on sheets of white paper, forming it into thin cakes of an
oblong or oval shape. Take care not to place them too close to
each other, lest they run. Grate loaf-sugar over the top of each,
to assist in keeping them in shape. Have the oven quite ready to
put them in immediately. It should be rather brisk. They will bake
in a few minutes, and should be but slightly coloured.


ALMOND MACCAROONS.

Take a pound of shelled sweet almonds, and a quarter of a pound of
shelled bitter almonds. Blanch them in scalding water, mix them
together, and pound them, one or two at a time, in a mortar to a
very smooth paste; adding frequently a little rose water to
prevent them from oiling and becoming heavy. Prepare a pound of
powdered loaf-sugar. Beat the whites of seven eggs, to a stiff
froth, and then beat into it gradually the powdered sugar, adding
a table-spoonful of mixed spice, (nutmeg, mace, and cinnamon.)
Then mix in the pounded almonds, (which it is best to prepare the
day before,) and stir the whole very hard. Form the mixture with a
spoon into little round or oval cakes, upon sheets of buttered
white paper, and grate white sugar over each. Lay the paper in
square shallow pans, or on iron sheets, and bake the maccaroons a
few minutes in a brisk oven, till of a pale brown. When cold, take
them off the papers.

It will be well to try two or three first, and if you find them
likely to lose their shape and run info each other, you may omit
the papers and make the mixture up into little balls with your
hands well floured; baking them in shallow tin pans slightly
buttered.

You may make maccaroons with icing that is left from a cake.


COCOA-NUT MACCAROONS.

Beat to a stiff froth the whites of six eggs, and then beat into
it very hard a pound of powdered loaf-sugar. Mix with it a pound
of grated cocoa-nut, or sufficient to make a stiff paste. Then
flour your hands, and make it up into little balls. Lay them on
sheets of buttered white paper, and bake them in a brisk oven;
first grating loaf-sugar over each. They will be done in a few
minutes. Maccaroons may be made in a similar manner of pounded
cream-nuts, ground-nuts, filberts, or English walnuts.


WHITE COCOA-NUT CAKES.

Break up a cocoa-nut; peel and wash the pieces in cold water, and
grate them. Mix in the milk of the nut and some powdered loaf-sugar
and then form the grated cocoa-nut into little balls upon
sheets of white paper. Make them all of a regular and handsome
form, and touch the top of each with a spot of red sugar-sand. Do
not bake them, but place them to dry for twenty-four hours, in a
warm room where nothing is likely to disturb the them.


COCOA-NUT JUMBLES.

Grate a large cocoa-nut. Rub half a pound of butter into a pound
of sifted flour, and wet it with, three beaten eggs, and a little
rose water. Add by degrees the cocoa-nut, so as to form a stiff
dough. Flour your hands and your paste-hoard, and dividing the
dough into equal portions, make the jumbles with your hands into
long rolls, and then curl them round and join the ends so as to
form rings. Grate loaf-sugar over them, lay them in buttered
pans, (not so near as to run into each other,) and bake them in a
quick oven from five to ten minutes.


COMMON JUMBLES.

Sift a pound of flour into a large pan. Cut up a pound of butter
into a pound of powdered white sugar, and stir them to a cream.
Beat six eggs till very light, and then pour them all at once into
the pan of flour; next add the butter and sugar, with a large
table-spoonful of mixed mace and cinnamon, two grated nutmegs, and
a tea-spoonful of essence of lemon or a wine glass of rose water.
When all the ingredients are in, stir the mixture very hard with a
broad knife. Having floured your hands and spread some flour on
the paste-board, make the dough into long rolls, (all of equal
size,) and form them into rings by joining the two ends very
nicely. Lay them on buttered tins, and bake them in a quick oven
from five to ten minutes. Grate sugar over them when cool.


APEES.

Rub a pound of fresh butter into two pounds of sifted flour, and
mix in a pound of powdered white sugar, a grated nutmeg, a table-spoonful
of powdered cinnamon, and four large table-spoonfuls of
carraway seeds. Add a wine glass of rose water, and mix the whole
with sufficient cold water to make it a stiff dough. Roll it out
into a large sheet about a third of an inch in thickness, and cut
it into round cakes with a tin cutter or with the edge of a
tumbler. Lay them in buttered pans, and bake them in a quick oven,
(rather hotter at the bottom than at the top,) till they are of a
very pale brown.


WHITE CUP CAKE.

Measure one large coffee cup of cream or rich milk, (which, for
this cake, is best when sour,) one cup of fresh butter; two cups
of powdered white sugar; and four cups of sifted flour. Stir the
butter and sugar together till quite light; then by degrees add
the cream, alternately with half the flour. Beat five eggs as
light as possible, and stir them into the mixture, alternately
with the remainder of the flour. Add a grated nutmeg and a large
tea-spoonful of powdered cinnamon, with eight drops of oil of
lemon. Lastly, stir in a very small tea-spoonful of sal-aratus or
pearl-ash, melted in a little vinegar or lukewarm water. Having
stirred the whole very hard, put it into little tins; set them in
a moderate oven, and bake them about twenty minutes.


KISSES.

Powder a pound of the best loaf-sugar. Beat to a strong froth the
whites of eight eggs, and when it is stiff enough to stand alone,
beat into it the powdered sugar, (a tea spoonful at a time,)
adding the juice of two lemons, or ten drops of essence of lemon.
Having beaten the whole very hard, drop it in oval or egg-shaped
heaps upon sheets of white paper, smoothing them with the spoon
and making them of a handsome and regular form. Place them in a
moderate oven, (if it is too cool they will not rise, but will
flatten and run into each other,) and bake them till coloured of a
very pale brown. Then take them off the papers very carefully,
place two bottoms (or flat sides) together, so as to unite them in
an oval ball, and lay them on their sides to cool. To manage them
properly, requires so much practice and dexterity, that it is
best, when practicable, to procure kisses from a confectioner's
shop.


MARMALADE CAKE.

Make a batter as for queen-cake, and bake it in small tin rings on
a griddle. Beat white of egg, and powdered loaf-sugar according to
the preceding receipt, flavouring it with lemon. When the batter
is baked into cakes, and they are quite cool, spread over each a
thick layer of marmalade, and then heap on with a spoon tire icing
or white of egg and sugar. Pile it high, and set the cakes in a
moderate oven till the icing is coloured of a very pale brown.

Instead of small ones you may bake the whole in one large cake.


SECRETS.

Take glazed paper of different colours, and cut it into squares of
equal size, fringing two sides of each. Have ready, burnt almonds,
chocolate nuts, and bonbons or sugar-plums of various sorts; and
put one in each paper with a folded slip containing two lines of
verse; or what will be much more amusing, a conundrum with the
answer. Twist the coloured paper so as entirely to conceal their
contents, leaving the fringe at each end. This is the most easy,
but there are various ways of cutting and ornamenting these
envelopes.


SCOTCH CAKE.

Rub three quarters of a pound of butter into a pound of sifted
flour; mix in a pound of powdered sugar, and a large table-spoonful
of powdered cinnamon. Mix it into a dough with three well
beaten eggs. Roll it out into a sheet; cut it into round cakes,
and bake them in a quick oven; they will require but a few
minutes.


SCOTCH QUEEN CAKE.

Melt a pound of butter by putting it into a skillet on hot coals.
Then set it away to cool. Sift a quarter of a peck of flour into a
deep pan, and mix with it a pound of powdered sugar and a table-spoonful
of powdered cinnamon and mace. Make a hole in the middle,
put in the melted butter, and mix it with a knife till you have
formed of the whole a lump of dough. If it is too stiff, moisten
it with a little rose water. Do not knead it; but roll it out into
a large oval sheet, an inch thick. Cut it down the middle, and
then across, so as to divide it into four cakes. Prick them with a
fork, and crimp or scollop the edges neatly. Lay them in shallow
pans; set them, in a quick oven and bake them of a light brown.
This cake will keep a week or two.

You may mix in with the dough half a pound of currants, picked,
washed, and dried.


HONEY CAKES.

Take a quart of strained honey, half a pound of fresh butter, and
a small tea-spoonful of pearl-ash dissolved in a wine glass of
water. Add by degrees as much sifted flour as will make a stiff
paste. Work the whole well together. Roll it out about half an
inch thick. Cut it into cakes with the edge of a tumbler or with a
tin-cake cutter. Lay them on buttered tins and bake them with
rather a brisk fire, but see that they do not burn.


WAFER CAKES.

Mix together half a pound of powdered sugar, and a quarter of a
pound of butter; and add to them six beaten eggs. Then beat the
whole very light; stirring into it as much sifted flour as will
make a stiff batter; a powdered nutmeg, and a tea-spoonful of
cinnamon; and eight drops of oil of lemon, or a table-spoonful of
rose water. The batter must be very smooth when it is done, and
without a single lump. Heat your wafer iron on both sides by
turning it in the fire; but do not allow it to get too hot. Grease
the inside with butter tied in a rag, (this must be repeated
previous to the baking of every cake,) and put in the batter,
allowing to each wafer two large table-spoonfuls, taking care not
to stir up the batter. Close the iron, and when one side is baked,
turn it on the other; open it occasionally to see if the wafer is
doing well. They should be coloured of a light brown. Take them
out carefully with a knife. Strew them with powdered sugar, and
roll them up while warm, round a smooth stick, withdrawing it when
they grow cold. They are best the day after they are baked.

If you are preparing for company, fill up the hollow of the wafers
with whipt cream, and stop up the two ends with preserved
strawberries, or with any other small sweetmeat.


WONDERS, OR CRULLERS.

Rub half a pound of butter into two pounds of sifted flour, mixing
in three quarters of a pound of powdered sugar. Add a tea-spoonful
of powdered cinnamon, and a grated nutmeg, with a large
table-spoonful of rose water. Beat six eggs very light, and stir
them into the mixture. Mix it with a knife into a soft paste. Then
put it on the paste-board, and roll it out into a sheet an inch
thick. If you find it too soft, knead in a little more flour, and
roll it out over again. Cut it into long slips with a jagging
iron, or with a sharp knife, and twist them into various fantastic
shapes. Have ready on hot coals, a skillet of boiling lard; put in
the crullers and fry them of a light brown, turning them
occasionally by means of a knife and fork. Take them out one by
one on a perforated skimmer, that the lard may drain off through
the holes. Spread them out on a large dish, and when cold grate
white sugar over them.

They will keep a week or more.


DOUGH NUTS.

Take two deep dishes, and sift three quarters of a pound of flour
into each. Make a hole in the centre of one of them, and pour in a
wine glass of the best brewer's yeast; mix the flour gradually
into it, wetting it with lukewarm milk; cover it, and set it by
the fire to rise for about two hours. This is setting a sponge. In
the mean time, cut up five ounces of butter into the other dish of
flour, and rub it fine with your hands; add half a pound of
powdered sugar, a tea-spoonful of powdered cinnamon, a grated
nutmeg, a table-spoonful of rose water, and a half pint of milk.
Beat three eggs very light, and stir them hard into the mixture.
Then when, the sponge is perfectly light, add it to the other
ingredients, mixing them all thoroughly with a knife. Cover it,
and set it again by the fire for another hour. When, it is quite
light, flour your paste-board, turn out the lump of dough, and cut
it into thick diamond shaped cakes with a jagging iron. If you
find the dough so soft as to be unmanageable, mix in a little more
flour; but not else. Have ready a skillet of boiling lard; put the
dough-nuts into it, and fry them brown; and when cool grate loaf-sugar
over them. They should be eaten quite fresh, as next day
they will be tough and heavy; therefore it is best to make no more
than you want for immediate use. The New York Oley Koeks are
dough-nuts with currants and raisins in them.


WAFFLES.

Put two pints of rich milk into separate pans. Cut up and melt in
one of them a quarter of a pound of butter, warming it slightly;
then, when it is melted, stir it about, and set it away to cool.
Beat eight eggs till very light, and mix them gradually into the
other pan of milk, alternately with half a pound of flour. Then
mix in by degrees the milk that has the butter in it. Lastly, stir
in a large table-spoonful of strong fresh yeast. Cover the pan,
and set it near the fire to rise. When the batter is quite light,
heat your waffle-iron, by putting it among the coals of a clear
bright fire; grease the inside with butter tied in a rag, and then
put in some batter. Shut the iron closely, and when the waffle is
done on one side, turn the iron on the other. Take the cake out by
slipping a knife underneath; and then heat and grease the iron for
another waffle. Send them to table quite hot, four or six on a
plate; having buttered them and strewed over each a mixture of
powdered cinnamon, and white sugar. Or you may send the sugar and
cinnamon in a little glass bowl.

In buying waffle-irons, do not choose those broad shallow ones
that are to hold four at a time; as the waffles baked in them are
too small, too thin, and are never of a good shape. The common
sort that bake but two at once are much the best.


NEW YORK COOKIES.

Take a half-pint or a tumbler full of cold water, and mix it with
half a pound of powdered white sugar. Sift three pounds of flour
into a large pan and cut up in it a pound of butter; rub the
butter very fine into the flour. Add a grated nutmeg, and a tea-spoonful
of powdered cinnamon, with a wine glass of rose water.
Work in the sugar, and make the whole into a stiff dough, adding,
if necessary, a little cold water. Dissolve a tea-spoonful of
pearl-ash in just enough of warm water to cover it, and mix it in
at the last. Take the lump of dough out of the pan, and knead it
on the paste-board till it becomes quite light. Then roll it out
rather more than half an inch thick, and cut it into square cakes
with a jagging iron or with a sharp knife. Stamp the surface of
each with a cake print. Lay them in buttered pans, and bake them
of a light brown in a brisk oven.

They are similar to what are called New Year's cakes, and will
keep two or three weeks.

In mixing the dough, you may add three table-spoonfuls of carraway
seeds.


SUGAR BISCUIT.

Wet a pound of sugar with two large tea-cups full of milk; and rub
a pound of butter into two pounds of flour; adding a table-spoonful
of cinnamon, and a handful of carraway seeds. Mix in the
sugar, add a tea-spoonful of pearl-ash dissolved, and make the
whole into a stiff dough. Knead it, and then roll it out into a
sheet about half an inch thick. Beat it on both sides with the
rolling-pin, and then cut it out with the edge of a tumbler into
round cakes. Prick them with a fork, lay them in buttered pans,
and bake them light brown in a quick oven. You may colour them
yellow by mixing in with the other ingredients a little of the
infusion of saffron.


RUSKS.

Sift three pounds of flour into a large pan, and rub into it half
a pound of butter, and half a pound of sugar. Beat two eggs very
light, and stir them into a pint and a half of milk, adding two
table-spoonfuls of rose water, and three table-spoonfuls of the
best and strongest yeast. Make a hole in the middle of the flour,
pour in the liquid, and gradually mix the flour into it till you
have a thick batter. Cover it, and set it by the fire to rise.
When it is quite light, put it on your paste-board and knead it
well. Then divide it into small round cakes and knead each
separately. Lay them very near each other in shallow iron pans
that have been sprinkled with flour. Prick the top of each rusk
with a fork, and set them by the fire to rise again for half an
hour or more. When they are perfectly light, bake them in a
moderate oven. They are best when fresh.

You can convert them into what are called Hard Rusks, or Tops and
Bottoms, by splitting them in half, and putting them again into
the oven to harden and crisp.


MILK BISCUIT.

Cut up three quarters of a pound of butter in a quart of milk, and
set it near the fire to warm, till the butter becomes soft; then
with a knife, mix it thoroughly with the milk, and set it away to
cool. Afterwards stir in two wine glasses of strong fresh yeast,
and add by degrees as much sifted flour as will make a dough just
stiff enough to roll out. As soon as it is mixed, roll it into a
thick sheet, and cut it out into round cakes with the edge of a
tumbler or a wine glass. Sprinkle a large iron pan with flour; lay
the biscuits in it, cover it and set it to rise near the fire.
When the biscuits are quite light, knead each one separately;
prick them with a fork, and set them again in a warm place for
about half an hour. When they are light again, bake them in a
moderate oven. They should be eaten fresh, and pulled open with
the fingers, as splitting them with a knife will make them heavy.


WHITE GINGERBREAD.

Sift two pounds of flour into a deep pan, and rub into it three
quarters of a pound of butter; then mix in a pound of common white
sugar powdered; and three table-spoonfuls of the best white
ginger. Having beaten four eggs very light, mix them gradually
with the other ingredients in the pan, and add a small tea-spoonful
of pearl-ash melted in a wine glass of warm milk. Stir
the whole as hard as possible. Flour your paste-board; lay the
lump of dough upon it, and roll it out into a sheet an inch thick;
adding more flour if necessary. Butter a large shallow square pan.
Lay the dough into it, and bake it in a moderate oven. When cold,
cut it into squares. Or you may cut it out into separate cakes
with a jagging iron, previous to baking. You must be careful not
to lay them too close together in the pan, lest they run into each
other.


COMMON GINGERBREAD.

Cut up a pound of butter in a quart of West India molasses, which
must be perfectly sweet; if it is in the least sour, use sugar
house molasses instead. Warm it slightly, just enough to melt the
butter. Crush with the rolling-pin, on the paste-board, half a
pound of brown sugar, and add it by degrees to the molasses and
butter; then stir in a tea-cup full of powdered ginger, a large
tea-spoonful of powdered cloves, and a table-spoonful of powdered
cinnamon. Add gradually sufficient flour to make a dough stiff
enough to roll out easily; and lastly, a small tea-spoonful of
pearl-ash melted in a little warm water. Mix and stir the dough
very hard with a spaddle, or a wooden spoon; but do not knead it.
Then divide it with a knife into equal portions; and, having
floured your hands, roll it out on the paste-board into long even
strips. Place them in shallow tin pans, that have been buttered;
either laying the strips side by side in straight round sticks,
(uniting them at both ends,) or coil them into rings one within
another, as you see them at the cake shops. Bake them in a brisk
oven, taking care that they do not burn; gingerbread scorching
sooner than any other cake.

To save time and trouble, you may roll out the dough into a sheet
near an inch thick, and cut it into round flat cakes with a tin
cutter, or with the edge of a tumbler.

Ground ginger loses much of its strength by keeping. Therefore it
will be frequently found necessary to put in more than the
quantity given in the receipt.


GINGERBREAD NUTS.

Rub half a pound of butter into a pound and a half of sifted
flour; and mix in half a pound of brown sugar, crushed fine with
the rolling-pin. Add two large table-spoonfuls of ginger, a tea-spoonful
of powdered cloves, and a tea-spoonful of powdered
cinnamon. Stir in a pint of molasses, and the grated peel of a
large lemon, but not the juice, as you must add at the last, a
very small tea-spoonful of pearl-ash dissolved in a little
lukewarm water, and pearl-ash entirely destroys the taste of
lemon-juice and of every other acid. Stir the whole mixture very
hard with a spaddle or with a wooden spoon, and make it into a
lump of dough just stiff enough to roll out into a sheet about
half an inch thick. Cut it out into small cakes about the size of
a quarter dollar; or make it up, with your hands well floured,
into little round balls, flattening them on the top. Lay them in
buttered pans, and bake them in a moderate oven. They will keep
several weeks.


FRANKLIN CAKE.

Mix together a pint of molasses, and half a pint of milk, and cut
up in it half a pound of butter. Warm them just enough to melt the
butter, and then stir in six ounces of brown sugar; adding three
table-spoonfuls of ginger, a table-spoonful of powdered cinnamon,
a tea-spoonful of powdered cloves, and a grated nutmeg. Beat seven
eggs very light, and stir them gradually into the mixture, in turn
with a pound and two ounces of flour. Add, at the last, the grated
peel and juice of two large lemons or oranges; or twelve drops of
essence of lemon, there being no pearl-ash in this gingerbread.
Stir the mixture very hard; put it into little queen cake tins,
well buttered; and bake it in a moderate oven. It is best the
second day, and will keep soft a week.


GINGER PLUM CAKE.

Stone a pound and a half of raisins, and cut them in two. Wash and
dry half a pound of currants. Sift into a pan two pounds of flour.
Put into another pan a pound of brown sugar, (rolled fine,) and
cut up in it a pound of fresh butter. Stir the butter and sugar to
a cream, and add to it two table-spoonfuls of the best ginger; one
table-spoonful of powdered cinnamon; and one of powdered cloves.
Then beat six eggs very light, and add them gradually to the
butter and sugar, in turn with the flour and a quart of molasses.
Lastly, stir in a tea-spoonful of pearl-ash dissolved in a little
vinegar, and add by degrees the fruit, which must be well dredged
with flour. Stir all very hard; put the mixture into a buttered
pan, and bake it in a moderate oven. Take care not to let it burn.


MOLASSES CANDY.

Mix a pound of the best brown sugar with two quarts of West India
molasses, (which must be perfectly sweet,) and boil it in a
preserving kettle over a moderate fire for three hours, skimming
it well, and stirring it frequently after the scum has ceased to
rise; taking care that it does not burn. Have ready the grated
rind and the juice of three lemons, and stir them into the
molasses after it has boiled about two hours and a half; or you
may substitute a large tea-spoonful of strong essence of lemon.
The flavour of the lemon will all be boiled out if it is put in
too soon. The mixture should boil at least three hours, that it
may be crisp and brittle when cold. If it is taken off the fire
too soon, or before it has boiled sufficiently, it will not
congeal, but will be tough and ropy, and must be boiled over
again. It will cease boiling of itself when it is thoroughly done.
Then take it off the fire; have ready a square tin pan; put the
mixture into it, and set it away to cool.

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