(2) Work to a cream lib. of caster sugar and Jib. of butter. Mix 1 teaspoonful of cream of tartar in Jib. of flour and J teaspoonful of bicarbonate of soda in a gill of sweet milk. Beat all together into a stiff paste and bake in a greased mould. Two table-spoonfuls of whisky or rum is an improvement. (3) Beat 6oz. of butter to a cream ; add gradually to it lib. of caster sugar, 1 teaspoonful of essence of almond, 1 teacupful of milk, the whites of six eggs beaten to a stiff froth, and lib. of flour, in which mix 1 teaspoonful of baking- powder. Mix all well together, and bake in a greased tin, and when cold cover with sugar icing. Lafayette Cakes. — Mix together Jib. of butter, Jib. of caster sugar, Jib. of flour, six eggs, and Joz. of ammonia salt in powder; bake in round flat tins about Jin. deep, or drop some of the paste on white paper and spread it out into a round thin Cake. Bake these in a moderate oven on baking-sheets. When done, take them off the paper, spread some jam on two of them, and put three together. Trim round the edges with a knife, and cut them into four, six, or eight parts, according to fancy. Layer Cake. — Make lib. of puff paste, nine turns, and roll it out about Jin. thick ; with a round tin cutter 5in. in diameter cut ten rounds out of the paste, sprinkle a little cold water over two baking-sheets, put the rounds of paste on them, and sprinkle them also with water ; sift a little rather coarsely- ground sugar over them, bake in a moderate oven till very crisp, but keep them as white as possible. When cooked, put them on a dish, one above the other, masked alternately with currant jolly, apricot and orange marmalade. Mask the whole, when built up, with apricot marmalade, ornament the top with any fresh fruits that happen to be in season, sprinkle finely-chopped pistachios round about, decorate with icing✪ Layer Cake, and serve. See Fig. 279. Lead Cake. — Put into a basin 2qts. of flour, loz. of salt, 2Joz. of sugar, 21b. of butter, and mix well together ; add twelve eggs✪ Lead Cake, well beaten, mix again, roll the paste out on a wooden slab three times, leave it for about half-an-hour, spread over Jib. of butter, roll it out four times, and fold into a thick Cake. Cut out the edges with a tin cutter, and with a fork prick the top all over. Brush over with whipped yolks of eggs, and bake in a moderate oven for an-liour- and-a-half. Leaf Cake. — Blanch and pound Jib. of sweet almonds with half-a-dozen bitter ones; rub the yolks of eight hard-boiled eggs until quite smooth. Bub fib. of butter in ljlb. of flour, and when quite smooth mix in the above ingredients with Jib. of caster sugar, three well-beaten eggs, and sufficient milk to make a consistent paste✪ Leaf Cake. Work the mixture thoroughly, Ihen For details respecting Culinary Processes, Utensils, Cakes — continued.

AI-modernized reading of the original text

(2) Work to a cream lib. of caster sugar and Jib. of butter. Mix 1 teaspoonful of cream of tartar in Jib. of flour and J teaspoonful of bicarbonate of soda in a gill of sweet milk. Beat all together into a stiff paste and bake in a greased mould. Two table-spoonfuls of whisky or rum is an improvement. (3) Beat 6oz. of butter to a cream ; add gradually to it lib. of caster sugar, 1 teaspoonful of essence of almond, 1 teacupful of milk, the whites of six eggs beaten to a stiff froth, and lib. of flour, in which mix 1 teaspoonful of baking-powder. Mix all well together, and bake in a greased tin, and when cold cover with sugar icing. Lafayette Cakes. — Mix together Jib. of butter, Jib. of caster sugar, Jib. of flour, six eggs, and Joz. of ammonia salt in powder; bake in round flat tins about Jin. deep, or drop some of the paste on white paper and spread it out into a round thin Cake. Bake these in a moderate oven on baking-sheets. When done, take them off the paper, spread some jam on two of them, and put three together. Trim round the edges with a knife, and cut them into four, six, or eight parts, according to fancy. Layer Cake. — Make lib. of puff paste, nine turns, and roll it out about Jin. thick ; with a round tin cutter 5in. in diameter cut ten rounds out of the paste, sprinkle a little cold water over two baking-sheets, put the rounds of paste on them, and sprinkle them also with water ; sift a little rather coarselyground sugar over them, bake in a moderate oven till very crisp, but keep them as white as possible. When cooked, put them on a dish, one above the other, masked alternately with currant jolly, apricot and orange marmalade. Mask the whole, when built up, with apricot marmalade, ornament the top with any fresh fruits that happen to be in season, sprinkle finely-chopped pistachios round about, decorate with icing, and serve. See Fig. 279. Lead Cake. — Put into a basin 2qts. of flour, loz. of salt, 2Joz. of sugar, 21b. of butter, and mix well together ; add twelve eggs, well beaten, mix again, roll the paste out on a wooden slab three times, leave it for about half-an-hour, spread over Jib. of butter, roll it out four times, and fold into a thick Cake. Cut out the edges with a tin cutter, and with a fork prick the top all over. Brush over with whipped yolks of eggs, and bake in a moderate oven for an hour and a half. Leaf Cake. — Blanch and pound Jib. of sweet almonds with half-a-dozen bitter ones; rub the yolks of eight hard-boiled eggs until quite smooth. Rub ½lb. of butter in ljlb. of flour, and when quite smooth mix in the above ingredients with Jib. of caster sugar, three well-beaten eggs, and sufficient milk to make a consistent paste. Work the mixture thoroughly, Ihen For details respecting Culinary Processes, Utensils, Cakes — continued.

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