(3) Slightly warm fib. of butter, and beat it in a basin
until creamy, then beat in the yolks of twelve eggs one at
the time. Sift in gradually 4oz. of the finest wheaten-flour
and the same quantity of potato-flour, fib. of caster sugar,
and the grated peel of half a lemon. Beat the mixture
thoroughly for ten minutes or so, then whip the whites of
the twelve eggs to a firm froth and add them gently. Butter
a few shallow paper cases, place them on a baking-dish, and
spread a thin layer of the mixture in each case. Bake the
Cakes in a moderate oven, they must not be too much coloured.
When the Cakes are cooked, leave them until cold, then take
off the paper. Put a fancy dish-paper or a folded napkin on
a round dish, and pile the Cakes on it, with a layer of different
coloured preserves between them. Squeeze lemon- juice on a
moderate quantity of caster sugar, work it until dissolved,
then spread it thickly over the top and round the sides of
the Cake. Put the Cake in a warm place till the glazing is
dry, then ornament the top with candied or preserved fruit,
and serve it.
(4) Slightly warm fib. of butter and beat it until creamy
with fib. of caster sugar ; blanch and pound 2oz. of sweet
almonds, then mix them with the beaten butter, also the grated
rind of one lemon, fib. of sifted flour, and the yolks of ten
eggs. Work the above mixture thoroughly for twenty minutes
or half-an-hour. Whisk the whites of the ten eggs to a stiff
froth, and mix them in lightly at the last. Butter the interior
of four or five shallow paper moulds, place them on baking-
sheets, pour a thin layer of the mixture into each, and bake
in a moderate oven. Peel lib. of apples, core, and cut them
into slices; put them into a stewpan with lfoz. of butter,
4oz. of caster sugar, and the grated rind of half a lemon.
Put the pan over a slow fire, and stir them occasionally with
a wooden spoon until reduced to a pulp. Beat the yolks of
three eggs with the juice of a lemon, pour them in with the
Sauces, <tc., referred to, see under their special heads.
264
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cakes — continued.
apples when cooked, stir the whole over the fire for a few
seconds, then take it off before it boils. Turn the apple
mixture into a basin, stir in a wineglassful of rum, and leave
it until cold. Spread a folded napkin or an ornamental dish-
paper on a round dish, and when the Cakes are cooked and
cold, pile them on it, with a layer of the apple preserve on
each of them, but do not put any on the top of the last Cake.
Trim the Cake neatly round the edges, cover it thickly with
caster sugar, and serve.
(5) Small. — Take any kind of plain Cake, and cut it into
small squares ; with a smaller cutter cut half-way through,
and take the piece out from the middle of each square and
fill the cavity with any marmalade, a variety is best ; put
the piece that was removed back on the marmalade, and cover
with icing.
Page 59
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Slightly warm fib. of butter, and beat it in a basin until creamy, then beat in the yolks of twelve eggs one at the time. Sift in gradually 4oz. of the finest wheaten-flour and the same quantity of potato-flour, fib. of caster sugar, and the grated peel of half a lemon. Beat the mixture thoroughly for ten minutes or so, then whip the whites of the twelve eggs to a firm froth and add them gently. Butter a few shallow paper cases, place them on a baking-dish, and spread a thin layer of the mixture in each case. Bake the Cakes in a moderate oven, they must not be too much coloured. When the Cakes are cooked, leave them until cold, then take off the paper. Put a fancy dish-paper or a folded napkin on a round dish, and pile the Cakes on it, with a layer of different coloured preserves between them. Squeeze lemon- juice on a moderate quantity of caster sugar, work it until dissolved, then spread it thickly over the top and round the sides of the Cake. Put the Cake in a warm place till the glazing is dry, then ornament the top with candied or preserved fruit, and serve it.
(4) Slightly warm fib. of butter and beat it until creamy with fib. of caster sugar ; blanch and pound 2oz. of sweet almonds, then mix them with the beaten butter, also the grated rind of one lemon, fib. of sifted flour, and the yolks of ten eggs. Work the above mixture thoroughly for twenty minutes or half-an-hour. Whisk the whites of the ten eggs to a stiff froth, and mix them in lightly at the last. Butter the interior of four or five shallow paper moulds, place them on bakingsheets, pour a thin layer of the mixture into each, and bake in a moderate oven. Peel lib. of apples, core, and cut them into slices; put them into a stewpan with lfoz. of butter, 4oz. of caster sugar, and the grated rind of half a lemon. Put the pan over a slow fire, and stir them occasionally with a wooden spoon until reduced to a pulp. Beat the yolks of three eggs with the juice of a lemon, pour them in with the
Sauces, <tc., referred to, see under their special heads.
Cakes — continued.
apples when cooked, stir the whole over the fire for a few seconds, then take it off before it boils. Turn the apple mixture into a basin, stir in a wineglassful of rum, and leave it until cold. Spread a folded napkin or an ornamental dishpaper on a round dish, and when the Cakes are cooked and cold, pile them on it, with a layer of the apple preserve on each of them, but do not put any on the top of the last Cake. Trim the Cake neatly round the edges, cover it thickly with caster sugar, and serve.
(5) Small. — Take any kind of plain Cake, and cut it into small squares ; with a smaller cutter cut half-way through, and take the piece out from the middle of each square and fill the cavity with any marmalade, a variety is best ; put the piece that was removed back on the marmalade, and cover with icing.