The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

and add half of it to the almonds in the mortar; then grind again, till the almonds are perfectly fine; should they appear to be getting oily while you are grinding them, add a little more egg. Rub half the peel of a lemon upon nine ounces of loaf sugar, till all the yellow skin is grated off, crush your sugar to powder, and mix it among the almonds; then mix in as many yolks of eggs as will make it into a softish batter; then put in one ounce of flour, and mix it all well together. Bake it in a warm oven, in a buttered tin, let the tin be about two inches deep as the cake is apt to rise over, or bake it in a paper case of the same depth. As this is often mixed with the rout cakes, you must cut it when cold into different forms, ornament them by iceing them over and sprinkling them with nonpanels, or with any other ornament, or by piping them. POUND CAKES AND DROPS. POUND CAKES. One pound of butter, one pound of sugar, one pound of eggs, and a pound and a quarter of dour. Put the butter into a clean pan that is sufficiently large for your purpose. Place it in the oven, and let the pan remain until blood warm. Take it out, and with your hand stir the butter round the sides until it is reduced to a smooth cream. Then add the sugar, and stir both together, for a few minutes; break your eggs into the pan gradually, stirring them continually, until you have them all in. Beat the whole well together, for five minutes; then add your dour and other ingredients, stir it in lightly, and till the hoops. In summer, should the weather be hot, the butter and pan need not be warmed, as it will cream without; m the winter, do not take it too far from the oveu or fire, or it will chill, which will cause it to set, and make the cake heavy; and, above all, get it into the hoop quickly, and into the oven as soon as ready. The oren should be warm, but not too hot. The heat of the oven must be regulated according to the size of the cake. Large cakes are generally baked in the evening, after the oven has been used the greater part of the day. Paper the bottom and side of the hoops with white demy or common writing paper. If the cake is large, put four or five pieces of stout cartridge paper round the sides of the hoop, and put it on a tin. Spread some sawdust over a flat tin an inch or two deep, and put the tin with the cake on it. Put some sawdust also round the outside of your hoop, and set it in the oven. To know when it is done, thrust a small wooden skewer into it, and if it is dry when taken out, it is done; if sticky, it must be baked longer. POUND CAKES. (No. 2.) The quantities of the ingredients used may be as follows: One pound of butter, one pound of sugar, a pound and a quarter of eggs, (about ten or eleven) one pound six ounces of flour. Make as the preceding. CURRANT CAKE. To the ingredients for Pound Cakes, for either of the tnregoing receipts, add a pound and a half or two pounds of clean currants, half a pound of cut peel, and a quarter of an ounce of mixed spices. RICH CAKE, OR WEDDING CAKE.