The encyclopædia of practical cookery

(5) Mix lib. of sugar with 31b. of flour, a grated nutmeg, and three eggs into a dough, adding only sufficient warmed butter with a little rose-water to make it stiff. Roll out the dough Jin. thick, cut it into Cakes, and bake in a quick oven. (6) Beat 1lb. of warm butter to a cream and add to it gradually Jib. of flour, one egg, 6oz. of pounded loaf sugar, Joz. of caraway-seeds, and 2 table-spoonfuls of chopped citronpeel. Mix all these into a stiff paste with milk. Roll it out into thin flats, cut out with a biscuit-cutter, put these on greased baking-sheets, and bake in a slow oven. Silver Cake. — (1) Warm Jib. of butter to melting, and work into fib. of flour and lib. of powdered sugar flavoured with 1 teaspoonful of essence of almonds, and make into a dough with the whites of eleven eggs beaten to a froth. Put into a suitable greased tin and bake. Ice over with an icing flavoured with almonds. (2) Mix the whites of six eggs with J breakfast-cupful of butter, f breakfast-cupful of milk, 1 breakfast-cupful of sugar, 2 breakfast-cupfuls of flour, 1 teaspoonful of cream of tartar, and J teaspoonful of bicarbonate of soda. Make into a paste, put in a buttered mould, and bake quickly. (3) Take 1 breakfast-cupful of sugar, J breakfast-cupful of butter, the whites of three eggs, J breakfast-cupful of cornflour, stirred smoothly into nearly J breakfast-cupful of milk, 1J breakfast-cupfuls of flour, J teaspoonful of cream of tartar, J teaspoonful of bicarbonate of soda, and vanilla or almond flavour. Work the butter to a cream, and gradually beat in the sugar; then add the flavouring. Mix the flour, cream of tartar, and soda together, and sift. Beat the whites to a stiff froth, add the cornflour and milk to the beaten sugar and butter, then add the whites of the eggs and the flour. Mix quickly and thoroughly. Put the batter in greased sheets about 2in. deep, and bake in a moderate oven for about halfan-hour. A chocolate icing goes well with this Cake. (4) Warm Jib. of butter and Jib. of sugar, and work into 6oz. of flour ; mix well together with the whites of eight eggs whisked to a froth. Put into a greased tin and bake. Simple Cakes. — Take Jib. of flour and rub Jib. of butter into it ; then add 3 table-spoonfuls of caster sugar, a little salt, and one egg well whisked. Mix all well together, and roll out to about Jin. in thickness. Cut it into various fancy shapes with biscuit-cutters, and bake on tins in a moderate oven till coloured. Sly Cakes. — Mix loz. of sugar with Jib. of flour ; add to this only sufficient cold water to make it into a smooth, stiff paste ; roll it out three times, spreading 2oz. of butter on iteach time, folding and rolling it in as for pastry. When the third 2oz. of butter are folded in, roll it out very thin and cut it into small rounds or squares about 2Jin. or 3in. in diameter. Have ready Jib. of washed and dried currants, spread half of the little pieces of paste pretty thickly with them, lay the other half on top of them, one on each, pressing them gently so as to form a sandwich. Bake in a quick oven. They should be nicely browned. Small Cakes. - — Into ljlb. of flour rub ljlb. of butter and 1 table-spoonful of lard ; then add ljlb. of fine moist sugar,