The encyclopædia of practical cookery

Madeleine Cakes without Butter. — Put six eggs in a basin with Jib. of caster sugar and beat them until frothy, then mix in gradually 5oz. of dried and sifted flour, and grate in a small quantity of lemon- or orange-peel. Grease some small madeleine-moulds (see Fig. 281), fill them with the mixture, and bake in a slack oven. When the Cakes are cooked take them out of the moulds, and keep dry in biscuit-tins until wanted. Madeleine Cake served with Cream and Port-wine Sauce. — Put 6oz. of fresh butter into a stewpan, melt it then put in lOoz. of flour, Jib. of caster sugar, and a few drops of orange-flower water. Stir the ingredients with a wooden spoon over the fire until well mixed, then move to the side and stir in six large well-beaten eggs. Thickly butter the inside of a cylinder mould, pour the mixture into it, and bake until lightly browned in a moderate oven. In the meantime prepare the following sauce : Put 1J breakfastcupfuls of port wine into a small, lined saucepan; mix 1 teaspoonful of arrowroot quite smooth in a little wine then stir it in with the rest, and add 1 teaspoonful of cloves and a small piece of cinnamon. Sweeten the sauce to taste with loaf sugar, and stir it over the fire until boiling. When cooked, turn the madeleine out of the mould on to a fancy 2 B 2 Sauces, dc., referred to, see under their special heads. Cakes — continued. dish, and strain the sauce through a fine hair sieve over it. Leave the madeleine until cold, then fill the centre with thick cream that has been whipped to a stiff snow and flavoured with a few drops of orange-flower water. Serve without delay. Madison Cake. — Put lib. of butter and 1 Jib. of sugar into a bowl and beat them to a cream ; add J pint of cream, twelve eggs, beaten until very thick, and 21b. of flour, adding Jib. at a time. Work well until perfectly smooth, add Joz. of powdered mace and two grated nutmegs, beating them well in ; then add lib. each of currants and raisins and Jib. of citron cut into thin slices and all dredged with flour ; stir lightly without beating, pour the mixture into a pan, or pans, lined with buttered paper, smooth the surface with a knife, sprinkle over a little caster sugar, and bake in a moderate oven. Turn it out, and serve as required. Magdalen Cake. — (1) Break ten eggs into a basin and whisk them well, then add Jib. of finely-sifted sugar and beat again until the sugar is taken up. Work 6oz. of warmed butter with the hand until it forms a cream, then mix in the eggs very slowly. Dredge in Jib. of dried flour. Take 2oz. of coarsely-ground sweet almonds, and chop up 2oz. of candied orange-peel. Mix in the 2oz. of peel, butter a Cake-mould, and sprinkle the pieces of almonds over the bottom and sides. Fill the mould with the mixture, sprinkle some shreds of sweet almonds over the top, and bake for half-an-hour in a quick oven.