Recipe: Tea Biscuit

Melt a quarter of a pound of fresh butter in a quart of warm milk, and add a salt-spoonful of salt. Sift two pounds of flour into a pan, make a hole in the centre, and put in three table-spoonfuls of the best brewer’s yeast. Add the milk and butter and mix it into a stiff paste. Cover it and set it by the fire to rise. When quite light, knead it well, roll it out an inch thick, and cut it into round CAKEs with the edge of a tumbler. Prick the top of each with a fork; lay them in buttered pans and bake them light brown. Send them to table warm, and split and butter them.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Petits Four

Bake a simple, light sponge CAKE in a shallow BISCUIT tin or dripping pan, and when cold turn out on the moulding board and cut into small dominoes or diamonds. They should be about an inch in depth. Split each one and spread jelly or FROSTING between the layers, then ice tops and sides with different tinted ICINGs, pale green flavored with pistachio, pale pink with rose, yellow with orange, white with almond. Little domino CAKEs are also pretty. Ice the CAKEs on top and sides with white ICING, then when hard put on a second layer of chocolate, using Walter Baker & Co.’s Unsweetened Chocolate and made as for layer CAKE, dipping the brush in the melted chocolate to make the spots.

Candied violets, bits of citron cut in fancy shapes, candied cherries and angelica may all be utilized in making pretty designs in decoration.—American Housekeeper

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: Sugar Biscuits

  • Three pounds of flour, sifted.
  • One pound of butter.
  • A pound and a half of powdered sugar.
  • Half a pint of milk.
  • Two table-spoonfuls of brandy.
  • A small tea-spoonful of pearl-ash dissolved in water.
  • Four table-spoonfuls of carraway seeds.

Cut the butter into the flour. Add the sugar and carraway seeds. Pour in the brandy, and then the milk. Lastly, put in the pearl-ash. Stir all well with a knife, and mix it thoroughly, till it becomes a lump of dough.
Flour your paste-board, and lay the dough on it. Knead it very well. Divide it into eight or ten pieces, and knead each piece separately. Then put them all together, and knead them very well in one lump.

Cut the dough in half, and roll it out into sheets, about half an inch thick. Beat the sheets of dough very hard, on both sides, with the rolling-pin. Cut them out into round CAKEs with the edge of a tumbler. Butter iron pans, and lay the CAKEs in them. Bake them a very pale brown. If done too much, they will lose their taste.

These CAKEs kept in a stone jar, closely covered from the air, will continue perfectly good for several months.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)

Recipe: Crullers or Fried Cakes

One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of cinnamon, a teaspoonful of salt and one of soda; make a little stiffer than BISCUIT dough, roll out a quarter of an inch thick, and cut with a fried-CAKE cutter, with a hole in the centre. Fry in hot lard.

These can be made with sweet milk and baking powder, using two heaping teaspoonfuls of the baking powder in place of soda.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Brunswick Jelly Cakes

Stir one cup of powdered white sugar and one-half cup of butter together, till perfectly light; beat the yolks of three eggs till very thick and smooth; sift three cups of flour and stir it into the beaten eggs with the butter and sugar; add a teaspoonful of mixed spice (nutmeg, mace and cinnamon) and half a glass of rose-water or wine; stir the whole well and lay it on your paste-board, which must first be sprinkled with flour; if you find it so moist as to be unmanageable, throw in a little more flour; spread the dough into a sheet about half an inch thick and cut it out in round CAKEs with a BISCUIT-cutter; lay them in buttered pans and bake about five or six minutes; when cold, spread over the surface of each CAKE a liquor of fruit jelly or marmalade; then beat the whites of three or four eggs till they stand alone; beat into the froth, by degrees, a sufficiency of powdered loaf sugar to make it as thick as ICING; flavor with a few drops of strong essence of lemon, and with a spoon heap it up on each CAKE, making it high in the centre; put the CAKEs into a cool oven, and as soon as the tops are colored a pale brown, take them out.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Savory Biscuits or Lady Fingers

Put nine tablespoonfuls of fine white sugar into a bowl and put the bowl into hot water to heat the sugar; when the sugar is thoroughly heated, break nine eggs into the bowl and beat them quickly until they become a little warm and rather thick; then take the bowl from the water and continue beating until it is nearly or quite cold; now stir in lightly nine tablespoonfuls of sifted flour; then with a paper funnel, or something of the kind, lay this mixture out upon papers, in BISCUITs three inches long and half an inch thick, in the form of fingers; sift sugar over the BISCUITs and bake them upon tins to a light brown; when they are done and cold, remove them from the papers, by wetting them on the back; dry them and they are ready for use. They are often used in making Charlotte Russe.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Hard Gingerbread

Made the same as “Soft Gingerbread,” omitting the eggs and mixing hard enough to roll out like BISCUIT; rolled nearly half an inch thick and cut out like small BISCUITs, or it can be baked in a sheet or on a BISCUIT-tin; cut slits a quarter of an inch deep across the top of the tin from side to side. When baked and while hot, rub over the top with molasses and let it dry on.

These two recipes are the best I have ever found among a large variety that I have tried, the ingredients giving the best proportion for flavor and excellence.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)