Home cookery

Browned Almonds. Blanch some almonds, cut them into small pieces, and dry in the oven until a light brown. Orange Cake Eggs (well beaten) . . Flour Sugar Butter (creamed) Orange juice The grated rind of .. Cream of tartar Carbonate of soda .. Salt Milk Saffron 6 oz. 4 oz. 3 oz. I tablespoonful. ^ an orange. I teaspoonful. about a pinch. 2 tablespoonfuls. a very little. Sift the cream of tartar and soda with the flour ; cream the butter and sugar together, add the flour gradually, moistening with the eggs. Stir in the grated orange rind and the juice, add a little liquid saffron to give it an orange colour ; lastly, mix in the milk. Pour the mixture into buttered shallow tins. Bake in a rather quick oven about half an hour. When cool, spread between the cakes the following : — Orange Mixture. Orange juice \ pint. Cornflour i tablespoonful. Sugar to taste. Lemon juice i tablespoonful. Pulp from 3 oranges. Mix the cornflour w^ith a little cold water, add the half-pint of orange juice (boiling) and the lemon juice, return to the saucepan and stir over the fire, and let it boil for five minutes. Colour with a little saffron, and stir in the pulp of the oranges, and sweeten to taste. When cold spread it between the layers of cake. There should be three or four layers of cake. Finish the cake with Royal Icing ; ornament with sections of Tangerine oranges and with orange-coloured icing. Royal Icing. Icing sugar i lb. Eggs 2 or 3 whites. Orange juice i tablespoonful. Mix the orange juice and sugar, and work well with sufficient whites of egg (slightly beaten) until of the right consistency. Put on the icing with a knife (dipped in cold water). This smoothes it and gives it a gloss. Tarte Royale. Castor sugar J lb. Almonds (good weight, j blanched and chopped > \ lb. finely) j Milk 2 tablespoonfuls. Flour 2 oz. Eggs 5- Vanilla. Pate Fonce. Line plain round moulds about 2 inches deep with Pate Fonce, rolled very thinly — prick the paste all over to prevent its blistering ; lay in a tablespoonful of apricot jam, fill in with the Cake Mixture, sift sugar over, and bake in a moderate oven. When done and cold, glaze the sides and top with apricot glaze ; garnish with almonds, pistachios, cocoanut, or crystallised fruits. The top can be iced instead of glazed, if preferred. Make the Cake Mixture as follows : — Put the yolks of five and the whites of two eggs with the sugar into a basin and beat until thick as cream. Pound the almonds with milk to a smooth paste, and stir them into the sugar and eggs ; add the flour lightly, and vanilla, then mix in lastly the remaining whites of eggs, beaten very stiffly ; pour into cake mould and bake at once. White Mountain Cake. Yolks of eggs .. White of egg .. Sugar Flour Butter Milk Cream of tartar Carbonate of soda 1 lb. lib. 2 oz. a very little. I teaspoonful.