Mrs. Maclurcan's cookery book

Mode. — Blanch the almonds and pound them into a mortar with a little of the sugar ; when pounded add the remainder of the sugar, and stir in the whites of two eggs (which have been stiffly beaten) ; form into a paste ; put tiny pieces (about the size of a nutmeg) on greased paper, and bake in a moderate oven for ten or fifteen minutes till a pretty brown ; take at once off the paper and put away to cool. Castor or powdered sugar should be used for these little cakes. 664—MARBLE CAKE, f lb. flour 1 gill of milk ^Jteaspoonful Elliott's Queens- \ lb. butter land baking powder ^ lb. sugar 2 ozs. grated chocolate 2 eggs Vanilla. Mode. — Sift the flour and baking powder ; beat the butter and sugar together to a cream ; beat the eggs and add them to the butter and sugar ; add a few drops of flavouring, sift in the flour by degrees, adding the milk at the same time ; mix the grated chocolate to a thick paste with a little milk ; have ready a cake tin lined with a well buttered paper ; put in about a third of the mixture, spread over it a portion of the chocolate paste, then add Cakes. another layer of the cake mixture and more chocolate ; lastly, the remainder of the mixture with a little chocolate on top ; place in a steady oven and bake for one and a half hours ; test with a skewer or straw before removing from the oven ; do not allow this cake to become too brown, or the chocolate on top will have a burnt flavour ; if browning too quickly over with a buttered paper. 665—ORANGE ROCK CAKES. 3 ozs. butter J lb. flour Teaspoonful Elliott's Queens- 1 egg land baking powder 4 ozs. sugar 1 or 2 oranges. Mode. — Sift the flour and baking powder into a basin ; rub in the butter and sugar, and mix with it the grated rind of the orange ; make a well in the centre and drop in the eggs, then strain the orange juice in and work all into a stift paste ; break off small rough pieces, place on a greased baking tin and bake in a rather quick oven fifteen minutes. 666— GINGER CAKES. 1 lb. flour 1 oz. ground ginger lb. butter ^ lb. sugar J lb. treacle Essence of lemon. Mode. — Sift the flour into a basin with the ginger and mix well together ; rub into this the sugar and butter ; add the essence and mix into a stiff paste with the treacle ; work smooth on a board with your hands ; roll out and cut into small shapes ; place these on a greased baking sheet and bake ten or fifteen minutes. 667— BUTTER CAKES. 1 lb. butter f lb sugar 1 nutmeg J lb. almonds 2 pieces candied peel 3 eggs 1^ lbs. flour 1 J ozs. cinnamon. Cakes. Mode. — Sift the flour, grated nutmeg and powdered cinnai^aon into a basin, mix thoroughly ; rub in the sugar, then the butter, and add the candied peel (finely chopped) ; drop in the eggs one at a time and work into a smooth dough on a baking board ; roll out, cut into shapes, brush over with milk or white of an egg ; have the almonds ready blanched, press one into the centre of each cake ; bake in a steady oven for fifteen or twenty minutes. 668—SHORT BREAD. 1 lb. butter 1 lb. powdered sugar 2 lbs. flour 4 eggs Candied peel. Mode. — Sift the flour in a basin, rub into it the sugar and butter and mix into a stiff paste ; beat in the eggs, roll out, cut into squares ; place a strip of candied peel on each square and bake in a steady oven for half an hour.