The encyclopædia of practical cookery

(2) Boil lib. of loaf sugar in lqt of water until reduced to a syrup. Beat the whites of fifteen eggs, and mix gradually in with them sufficient water and flour to make a thin batter ; pour a layer of it in a slightly-domed circular sheet of iron that has been placed over a slow fire, and cook it for one or two minutes ; then take it out, put in more batter, and so on until all are used. Pour the boiling syrup into a rather deep baking-tin, put this over a slow fire, then put in the Cakes, one at a time, and mash them into the syrup with the back of a wooden spoon. ■When the syrup is thick, sprinkle a few drops of rose-water over it, and leave it until cold. Turn the mixture out on to a dish, decorate the top with blanched and shredded almonds and pistachios, and serve. (3) Small.— Beat the whites of fifteen eggs, and mix with them fib. of powdered wheat-starch ; then pour in sufficient water to make a thin batter, and continue stirring until smooth. Procure a circular, slightly-domed, sheet of iron, place it on a moderate fire, and when warm pour in a thin layer of the batter. In a minute or so the batter will be cooked; then take it out and replace it with more, continuing thus until all the batter has been cooked. Blanch and peel 3oz. or 4oz. of almonds, or pistachios, and pound them in a mortar. Sprinkle a small quantity of rose-water over the Cakes, double them in halves, then sift the pounded almonds over them, and fold again, giving them a wedge, quarter, or triangular shape. Beat two or three eggs, put a lump of butter in a frying-pan, and place it over the fire. Dip the Cakes in the beaten egg, then put them in the hot butter and fry until lightly browned. Put them in a basin, pour over about 1| pints of boiling syrup, For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads. Cakes — continued. and leave until well soaked. When ready, arrange the Cakes in a group on a dish, and serve. Turk’s Cake. — Put four eggs and 4oz. of sifted crushed loaf sugar into a basin, beat them together over a saucepan of boiling water for about ten minutes ; remove the basin from the saucepan and beat five minutes longer. Sift in 4oz. of flour and 1 teaspoonful of baking-powder, stir gently to mix, pour it into a plain mould buttered and dusted with sugar, and bake in a moderate oven. Turn it out when done, and let it get quite cold. In the meantime beat 2oz. of butter with 4oz. of sugar to a white cream, add gradually 1 tablespoonful of cold clear strong coffee, beating in a few drops at a time, and working well until the whole forms a firm smooth paste. Put this into a forcing-bag with a tube fitted to it, decorate the Cake in an artistic Turkish pattern, let the icing set, and serve. Velvet Breakfast Cakes. — Simmer 1 pint of new milk, but do not let it boil; add a piece of butter the size of a walnut, beat three eggs and add with a little salt and 3 table-spoonfuls of fresh yeast. Mix in enough flour to make a dough. Knead it and put it to rise in a warm place for two hours with a cover on the basin ; shape into little Cakes, put them on buttered baking-sheets, and bake for a quarter-of-an-hour in a quick oven.