Wholesome cookery

Line the sides of a mould with paste made with about 7 or 8 ounces of flour, 4 ounces of butter, salt, and a little water. Pound up 2 ounces of peeled Jordan almonds ; beat up with the almonds 2 ounces of butter, 2 ounces of flour, 4 ounces of castor sugar; Q Whisk up 2 whites of eggs, and add them to the mixture. Sprinkle some finely chopped almonds over, and bake in a slow oven ; turn out and sprinkle some castor sugar and more chopped almonds. Can be eaten hot or cold. 548b. — Breton Cake. Half a pound of flour, 1 tablespoonful of rum, 1 pinch of salt, quarter of a pound of brown sugar, quarter of a pound of fresh butter, quarter of a pound of chopped and pounded Jordan almonds, the yolks of 4 eggs, and the whites of 2, some chopped candied peel, a few drops of essence of vanilla. Mix all this into a very smooth paste, and let it stand threequarters of an hour. Place it on a flat tin with raised .sides, rub it over with beaten egg, and bake till cooked. 549. — Madeleine Cakes. Quarter of a pound of flour, quarter of a pound of butter, quarter of a pound of sifted sugar, 2 eggs, a little grated lemon-peel or essence of vanilla. If the butter is hard, melt it slightly ; beat it to a cream ; now add the sugar, beat it in well ; next beat in one weU-beaten egg ; then add the flour by slow degrees ; lastly, the other well-beaten egg. Mix all very thoroughly. Have some small buttered moulds or patty pans, pour in the mixture, and bake in a brisk oven until they are a rich gold colour. 550. — Plain Plum Cake. 8 ounces of flour, 5 ounces of butter (or 2^ ounces of butter and 2i ounces of dripping), 5 ounces of currants, 5 ounces of sultana raisins, 1 ounce of candied peel, 1 ounce of Jordan almonds finely cut up, teaspoonful of baking powder, 4^ ounces of brown sugar, and 3 eggs. Mix aU these ingredients very thoroughly together, and bake 2 hours in a slow oven. 550a. — Pistachio Cake. 1 pound of pistachio nuts; blanch them ; pound them in a mortar Avith 1 egg, and a very small quantity of grated lemon-peel. Whisk up the whites of 10 eggs to a stiff froth, beat it up with the 10 yolks and half a pound of castor sugar, mix thoroughly to the pounded nuts, put it in a buttered mould, and bake in a moderately heated oven. Will take about an hour. Turn out, and eat hot or cold. 551. — Little Tea Cakes. 1 pound of flour, half a pound of butter, half a pound of castor sugar, 1 teaspoonful of baking powder, a little grated lemon-peel. Mix these ingredients thoroughly together, then bake in buttered patty pans until they are a rich gold colour. 551a. — Chocolate Glazed Cakes. Simmer 1 pound of sugar in half a pint of water till it becomes a thick syrup. Dissolve some powdered chocolate ; add it to the above ; cook a few minutes ; spread the mixture over sponge cakes thickly, and put them on one side to set. 551b. — Coffee Glazed Cakes. Instead of chocolate dissolved, stir in a small quantity of strongly made coffee. 552. — Bryntirion Cake. Mix half a pound of flour with 1 teaspoonful of baking powder, and 1 pinch of carbonate of soda ; then mix in 3 ounces of butter ; next 3 ounces of brown sugar, 3 ounces of sultana raisins, 3 ounces of currants, then 2 well-beaten eggs. Bake hour if in one large cake, less if in small cakes. 553. — Baking Powder.