The encyclopædia of practical cookery

Lunch. Cakes. — (1) Large. — Put into a basin 21b. of flour mixed up with Jib. of moist sugar ; make a hollow in the centre, put in 1 table-spoonful of thick and not bitter yeast, add J breakfast-cupful of warm milk, not hot enough to scald the yeast, stir in a little of the flour, and let it rise for about forty-five minutes. Add the other f breakfast-cupful of milk warmed sufficiently to dissolve Jib. of butter, stir in ljlb. of wellwashed currants, a small quantity of chopped peel, 1 teaspoonful of ground allspice, and the grated rind of a lemon. Turn the preparation into a well-buttered hoop or tin, set it to rise in a warm place, and afterwards bake in a moderate oven. Turn it out when done, and use cold. (2) Prepare a batter with 21b. of flour, 4oz. of lard, -Jib. each of sugar and well-washed currants, loz. each of cream of tartar and bicarbonate of soda, adding sufficient milk to form a dough. Three-parts fill some buttered sponge-cake tins, brush the Cakes over with egg, dust over with sifted sugar, bake in a moderate oven, and use as desired. Luster Cake (German). — Dissolve 2 table-spoonfuls of yeast in J pint of warm milk, and mix it in gradually with Jib. of flour ; work the dough well, cover it with a cloth, and set in a warm place to rise. Blanch and pound 4oz. of sweet almonds and a few bitter ones. Warm and beat lib. of butter until creamy with 6oz. of caster sugar, and beat in eighteen eggs, one at the time ; add the almonds, the grated peel of half a lemon, and a small quantity of grated nutmeg. Mix in gradually with the beaten eggs lib. of flour, and when quite smooth work in the sponge. Butter a Cake-tin, pour in the mixture, which should only come to half the height of the tin, and leave it in a warm place to rise again. Bake in a moderate oven; it will take an hour to cook. Macdonald Cakes. — Rub 6oz. of butter into -Jib. of pastryflour ; add 1 teaspoonful of cream of tartar, J teaspoonful of bicarbonate of soda, 1 teacupful of cornflour, 3 teacupfuls of sugar, and 1 teaspoonful of essence of lemon or other flavouring. Mix well together and make it into a stiff dough with the whites and yolks of four eggs beaten separately and sufficient milk. Bake in two shallow tins, previously greased, in a moderate oven. Madeira Cakes. — (1) Large. — Break three eggs into a basin and beat them up for two minutes ; then add the grated rind of a lemon. Dissolve 6oz. of loaf sugar in a stewpan with J gill of water. Bring this to the boil, and then, when boiling, add it to the eggs. Put this basin into another larger one than that in which the eggs, &c., are, and partly fill it with boiling water, so that the temperature of the batter may, while For details respecting Culinary Processes, Xftensils, Sauces, &c., referred to, see under their special heads. [illustration: University Library stamp] Cakes — continued. Cakes — continued.