The encyclopædia of practical cookery

(6) Put Jib. of flour into a basin with Mb. of caster sugar, the grated peel of half a lemon, and half a grated nutmeg; then stir in gradually sufficient well-beaten eggs to form the whole into a paste. Work it well, then lay the paste out on a floured table, and roll it as thin as possible. Thickly butter a baking-sheet and lay the paste on it. Blanch and finely chop about 3oz. of sweet almonds, and strew them over the paste with some caster sugar mixed with a small quantity of powdered cinnamon. Bake the Cakes in a slow oven, not letting them get too brown. When cooked, cut the Cakes in strips, roll them quickly round the handle of a wooden spoon, and slip them off on to a glass dish. Washington Cake. — Heat lqt. of milk and dissolve loz. of butter in it ; when lukewarm, work this into 21b. of flour, 1 gill of yeast, three eggs, and 1 teaspoonful of salt ; make a good dough, put it in a greased tin overnight, and bake in the morning in a quick oven for three-quarters-of-an-hour. Water Cakes. — Bub Mb. of butter into lib. of flour; then add |lb. of sugar, 2 table-spoonfuls of caraway-seeds, and sufficient milk to make it into a paste. Boll it out very thin, prick (dock) it well over, cut into Cakes, and put them on well-buttered iron plates. Bake in a slack oven until they become very light. The Germans make these without the caraway-seeds. Water-Melon Cake (Imitation). — This Cake is made from the receipts given for gold and silver Cakes, with the exception of red sugar being used instead of white in the gold Cake, and Jib. of raisins, stoned, quartered, and rolled in flour, being added. Put the red Cake in the centre of a round pan and the white or silver round the edge ; or the red can be put at the bottom, and the white at the top. This can be baked in a large round tin, and is supposed to resemble a watermelon. White Cake.— (1) Bub 6oz. of butter into Jib. of flour and add lib. of powdered white sugar, a little ground mace and chopped citron-peel, and the whites of fourteen well-beaten eggs. Make into a dough and bake in a buttered tin. This Cake should be iced over. (2) Mix 2 teaspoonfuls of cream of tartar with fib. of sifted flour, and sift them three or four times. Then mix 5oz. of cornflour in a basin with J pint of milk. Take the whites of twelve eggs, and put them in a whipping-bowl ready for use, and dissolve a small teaspoonful of bicarbonate of soda in 2 table-spoonfuls of milk in a cup. Next put 18oz. of caster sugar with Jib. of butter into a mixing-pan, warm them a little, and work to a cream, then adding the dissolved soda. When well mixed, stir in the cornflour and milk. Whip the whites of the eggs to a firm froth, and mix them in with the flour alternately, that is, first a little flour and then a little of the eggs. Add a little vanilla extract to flavour, and bake, either in a mould or laid out on a baking-sheet. When cold ice over. White Mountain Cake. — (1) Mix with 4 breakfast-cupfuls of flour 2 teaspoonfuls of cream of tartar and 1 teaspoonful of bicarbonate of soda. Bub in with the flour 1 breakfast-cupful of butter which has been creamed by warming and beating with the hand and 3 breakfast-cupfuls of sugar. Beat ten whites of eggs with J pint of sweet milk, mix with the other ingredients, and bake in small flat Cake-tins. Lay them one upon the other, and ice when cold. Sift grated cocoa-nut over each.