(3) Rub 3oz. of butter to a cream, work in 4oz. of sifted crushed loaf sugar, beat for a few minutes, and add J tea- spoonful of ground Cinnamon, sifted in with 8oz. of flour, one egg, and sufficient milk✪ Cinnamon Cakes (3) to form a paste. Roll the paste out moderately thin, cut it into cakes with a biscuit-cutter, place them on a baking-sheet, and bake in a moderate oven. (4) Put 8oz. of sifted flour into a warmed basin, mix in 3oz. of crushed loaf sugar and Joz. of ground Cinnamon, and form into a paste by adding cream. Roll out the paste on the board or table, cut it out into cakes, prick these all over with a fork or biscuit-docker, put them on a baking-sheet (not oiled, but dusted with flour), and bake in a moderate For details respecting Culinary Processes, Utensils, Sauces, <t c., referred to, sec under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 391 Cinnamon. — continued. oven for a few minutes. Take the cakes out, and use when cold. (5) Put Jib. of blanched sweet almonds into a mortar with a small quantity of rose-water, and pound them thoroughly. Beat two eggs with a breakfast-cupful of sour cream, mix with them 11b. of caster sugar, the pounded almonds, a teaspoonful of grated lemon-peel, and a small quantity of powdered Cinnamon✪ Cinnamon Cakes (5). Butter a shallow cake-tin, line it with thin tart- crust, and pour in the mixture. Bake in a brisk oven, and serve either hot or cold. Cinnamon Comfits. — Francatelli advises that these, when wanted in small quantities only, should be prepared as follows : Take some Cinnamon and soak it for a little while in water, so as to make it soft ; when soft, let it be cut into small strips, and dried before the fire. Take a preserving-pan, place the strips thinly but close together on the bottom of it, and put the pan over a very slow heat, so as to thoroughly warm it. Then add some syrup with a little gum dissolved in it, putting in a very little at a time. Shake the pan vigorously over the fire, and continue to add the sugar until the strips have had seven or eight coatings. Every time a coating of syrup has been given, the strips must be turned out on to a baking-sheet to dry, and the pan thoroughly cleaned. Cinnamon Confection. — Take 2 drachms of Cinnamon, bruise it, and mix with it a little clarified sugar or syrup of mallows. Boil lib. of sugar to the crack, a degree of heat at which if the finger be dipped into cold water, then instantly into the boiling sugar, the sugar will roll off the finger and form a ball in the water hard enough to stick to the teeth if bitten ( see Sugar-boiling). When the sugar is boiled to this degree, throw in the bruised Cinnamon, stir it well into the sugar, and then remove it from the fire. As soon as the sugar begins to whiten, pour the confection into moulds, and set it in the stove till perfectly dry. Cinnamon Cordial. — (1) Macerate lib. of bruised Cinnamon in lgall. of proof spirit. At the end of a week drain off the spirit, and add 2qts. of strong syrup. A little rose-water, musk, and ambergris should be added to enrich the aroma. (2) Dissolve 1 fluid ounce of oil of Cinnamon in lgall. of proof spirit ; add to this 31b. of loaf sugar dissolved in 1 pint of water and 1 pint of rose-water, using extracts of musk and ambergris in small quantities to give a full aroma.

AI-modernized reading of the original text

(3) Rub 3oz. of butter to a cream, work in 4oz. of sifted crushed loaf sugar, beat for a few minutes, and add J teaspoonful of ground Cinnamon, sifted in with 8oz. of flour, one egg, and sufficient milk to form a paste. Roll the paste out moderately thin, cut it into cakes with a biscuit-cutter, place them on a baking-sheet, and bake in a moderate oven. (4) Put 8oz. of sifted flour into a warmed basin, mix in 3oz. of crushed loaf sugar and Joz. of ground Cinnamon, and form into a paste by adding cream. Roll out the paste on the board or table, cut it out into cakes, prick these all over with a fork or biscuit-docker, put them on a baking-sheet (not oiled, but dusted with flour), and bake in a moderate For details respecting Culinary Processes, Utensils, Sauces, <t c., referred to, sec under their special heads. Cinnamon. — continued. oven for a few minutes. Take the cakes out, and use when cold. (5) Put Jib. of blanched sweet almonds into a mortar with a small quantity of rose-water, and pound them thoroughly. Beat two eggs with a breakfast-cupful of sour cream, mix with them 11b. of caster sugar, the pounded almonds, a teaspoonful of grated lemon-peel, and a small quantity of powdered Cinnamon. Butter a shallow cake-tin, line it with thin tartcrust, and pour in the mixture. Bake in a brisk oven, and serve either hot or cold. Cinnamon Comfits. — Francatelli advises that these, when wanted in small quantities only, should be prepared as follows : Take some Cinnamon and soak it for a little while in water, so as to make it soft ; when soft, let it be cut into small strips, and dried before the fire. Take a preserving-pan, place the strips thinly but close together on the bottom of it, and put the pan over a very slow heat, so as to thoroughly warm it. Then add some syrup with a little gum dissolved in it, putting in a very little at a time. Shake the pan vigorously over the fire, and continue to add the sugar until the strips have had seven or eight coatings. Every time a coating of syrup has been given, the strips must be turned out on to a baking-sheet to dry, and the pan thoroughly cleaned. Cinnamon Confection. — Take 2 drachms of Cinnamon, bruise it, and mix with it a little clarified sugar or syrup of mallows. Boil lib. of sugar to the crack, a degree of heat at which if the finger be dipped into cold water, then instantly into the boiling sugar, the sugar will roll off the finger and form a ball in the water hard enough to stick to the teeth if bitten ( see Sugar-boiling). When the sugar is boiled to this degree, throw in the bruised Cinnamon, stir it well into the sugar, and then remove it from the fire. As soon as the sugar begins to whiten, pour the confection into moulds, and set it in the stove till perfectly dry. Cinnamon Cordial. — (1) Macerate lib. of bruised Cinnamon in lgall. of proof spirit. At the end of a week drain off the spirit, and add 2qts. of strong syrup. A little rose-water, musk, and ambergris should be added to enrich the aroma. (2) Dissolve 1 fluid ounce of oil of Cinnamon in lgall. of proof spirit ; add to this 31b. of loaf sugar dissolved in 1 pint of water and 1 pint of rose-water, using extracts of musk and ambergris in small quantities to give a full aroma.

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