The new century cookery book

Separate the whites of eggs from the yolks, place the whites in a copper egg-bowl and the yolks in a round basin ; to the latter add the sugar, and work them well with a wooden spoon for about five minutes. Beat the whites to a stiff froth, mix the flour and butter, and whisk lightly with the yolks to incorporate the ingredients ; the mixture will then be ready for pouring into buttered and floured tins, sheets, fancy moulds, &c. 1976. Genoise au Chocolat. — Prepare the same mixture as given for plain Genoise, but incorporate with the yolks and sugar two ounces of ground almonds and one ounce of grated chocolate. 1977. Genoise au Cafe. — Add a dessertspoonful of best coffee extract, with the yolks of eggs and sugar, and prepare the same mixture with the given ingredients as for Genoise. 1978. Genoise decoree. — Prepare the Genoise mixture (any flavour) and put into a square baking-sheet ; if you do not have one with the sides turned up all round fasten a piece of wood across the It R part which is open, to keep the mixture from running off. Bake it in a quick oven to a nice yellow colour ; cut it into fancy or plain shapes, put them to dry, then glaze them with different coloured fondant or glace royale ; when dry ornament with apple and red currant jelly. 1979. Gateau Genoise ( Genoise Cake). — 6 eggs, ^ oz. caster sugar, 6 oz. butter, 6 oz. flour, the thin rind of | a lemon finely chopped. Break the eggs into a basin or into a copper egg-bowl ; beat up with a whisk and add the sugar ; whisk these together over a stewpan of boiling water for about fifteen minutes, till it appears like a thick cream, then stir in by degrees the flour (sifted) and the butter (melted) ; lastly add the lemon-rind, pour this mixture into a wellbuttered saute-pan, and bake in a moderately heated oven from twenty-five to thirty minutes. Turn out, let cool, and use as required. 1980. Madeleines d'Épernay. — ^ lb. caster sugar, 7 eggs, 4 oz. sifted flour, the rind of half a lemon finely chopped, 1 oz. of ground almonds, 2 oz. butter. Put the sugar into a basin, stir in the yolks of the eggs one at a time, and beat until it resembles a thick cream ; stir in half the flour, the lemon-rind, and almonds. Whisk the whites of eggs to a stiff froth, melt the butter, work in gently the whites of eggs, the remainder of the flour, and the melted butter. The mixing must be done very carefully, so as to retain as much as possible the frothy consistency of the whites of eggs. Three-parts fill some well-buttered madeleine or floured patty-pans, bake them in a moderate oven from fifteen to twenty minutes. 1981. Sponge Cakes. — 6 oz. flour, 6 oz. caster sugar, 6 yolks and 4 whites of eggs, a gill of milk. Sift the flour and put it in front of the fire to dry ; cream the sugar and egg-yolks, and beat or whisk for at least twenty minutes ; now add the milk and flour together, mix the whites of eggs, which have been whisked to a stiff froth, the flour, and eggs ; the whites must be worked in very lightly and by degrees, i.e. in small quantities. Three-parts fill some well buttered and sugared or floured sponge-cake moulds. Bake in a moderately heated oven for about thirty minutes.