Cookery for every household

Put the yolks of eggs and sugar into a basin, and cream them together. Then whip the whites of eggs to a stiff froth, and mix them very lightly with the yolks and sugar, along with the flour finely sifted. Melt the butter, and pour it in last of all. Pour the mixture into a round flat mould that has been greased and dusted with flour, and bake in a moderate oven. When ready, turn out and allow the cake to cool. Then split it once or twice, spread with Mocha icing, and put the pieces together again. Turn the cake so that the bottom is uppermost, and coat it all over with a layer of the icing, and sprinkle with crystallised sugar. Then put some more icing into a forcing bag with a fancy pipe, and force it out on the top of the cake in a pretty design. Other decorations, such as pistachios, violets, angelica, &c., may be added according to taste. Time to cook, 25 minutes. Probable cost. Is. 2d. 2802. Nellie’s Ginger Cake £ lb. flour. £ lb. brown sugar. | lb. butter. | lb. treacle or syrup. 1 dessert-sp. ground ginger. 2 eggs. 3 or 4 oz. preserved ginger. 2 oz. shelled walnuts. 1 tea-sp. carbonate of soda. 2 table-sps. warm milk. Put the butter, sugar, and treacle into a basin, and place them near the fire or in a cool oven until just warm. Then beat all together for a few minutes. Beat up the eggs, and add them gradually with the flour. When thoroughly mixed and well beaten, add the soda dissolved in the warm milk, and lastly the preserved ginger cut in small pieces and the walnuts chopped roughly. Pour the mixture into a greased and papered cake tin, and bake in a moderate oven until well risen and firm to the touch. Time to bake, § to 1 hour. Probable cost, Is. 2d. 2803. Nut Cake 2 oz. sugar. 1J oz. butter. About 2 oz. flour. 1 oz. ground nuts. 3 yolks and 1 white of egg- (Gateau de Noisettes) Cream for Filling. 2 yolks of egg. 2 oz. sugar. | tea-cupful milk. 1 tea -cupful essence of coffee. 2 oz. fresh butter. Decoration. — Coffee glace icing, shred almonds, &c. To Prepare the Nuts. — Take the amount of shelled Barcelona nuts required, toast them a minute or two in the oven or under the grill, rub them in a cloth to remove the skins, and then put them through the nut mill, or chop them finely with a knife. Make the Cake Mixture in the same way as directed for Gateau Mocha (see above), adding the ground nuts at the last. When ready, pour it into a round or square tin that has been greased, and dusted out with flour. Bake in a moderate oven until brown and firm to the touch. Turn out when ready and let it cool. Cream for Filling. — Make a thick custard with the yolks of eggs, sugar, and milk, flavour with a little coffee essence, and let it cool. Then slightly melt the butter, and beat it to a cream. Add the ground nuts and the coffee custard very gradually, keeping back a little if the mixture is found to be too sweet. Allow this mixture to stand a short time before using. Ter Finish the Cake. — Split it in two, and spread it thickly with the above cream. Place the pieces together again, spread the sides with some of the cream, and coat them with shred and browned almonds. Make a little coffee glac6 (Recipe 2840), and coat the top of the cake. Garnish the edge with a little of the cream put through a forcing bag, and decorate with a few nuts, pieces of angelica, or any other decoration preferred.