American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

milk, pint emptins; when risen well, bake in pans ten minutes, fast. No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5 pounds flour, one quart emptins and wet with milk, sufficient to bake, as above. No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of flour, 12 eggs, one pint emptins, wet soft with milk, and bake. No. 4. P.C. rusk. Put fifteen eggs to 4 pounds flour and make into large biscuit; and bake double, or one top of another. No. 5. One pint milk, one pint emptins, to be laid over night in spunge, in morning, melt three quarters of a pound butter, one pound sugar, in another pint of milk, add luke warm, and beat till it rise well. No. 6 Three quarters of a pound butter, one pound sugar, 12 eggs, one quart milk, put as much flour as they will wet, a spoon of cinnamon, gill emptins, let it stand till very puffy or light; roll into small cakes and let it stand on oiled tins while the oven is heating, bake 15 minutes in a quick oven, then wash the top with sugar and whites, while hot. _Biscuit_. One pound flour, one ounce butter, one egg, wet with milk and break while oven is heating, and in the same proportion. _Butter Biscuit_. One pint each milk and emptins, laid into flour, in sponge; next morning add one pound butter melted, not hot, and knead into as much flower as will with another pint of warmed milk, be of a sufficient consistance to make soft--some melt the butter in the milk. _A Butter Drop_. Four yolks, two whites, one pound flour, a quarter of a pound butter, one pound sugar, two spoons rose water, a little mace, baked in tin pans. PRESERVES. _For preserving Quinces_. Take a peck of Quinces, pare then, take out the core with a sharp knife, if you wish to have them whole; boil parings and cores with two pound frost grapes, in 3 quarts water, boil the liquor an hour and