Domestic and economical cookery recipes

Beat the butter to a cream, add the sugar and flour gradually, moistening with the yolks, and stiffly beaten whites of the eggs. Stir in the salt and flavouring. Pour in a cake tin lined with paper, not greased, and bake in a moderate oven about 45 minutes. When cold, coat with chocolate icing, and sprinkle over half an ounce of pistachio nuts, blanched and very finely chopped. No. 479. FRANKS CAKE. 8 ozs. of Coomb’s flour 3 eggs 4 ozs. of butter l grated rind of lemon 6 ozs. of castor sugar Rub the butter into the flour add the sugar and lemon rind ; beat the eggs separately, add to the dry ingredients and mix well. Bake in a lined cake tin about 45 minutes. When cold, put on a layer of almond icing, and stick sweet almonds, blanched and cut lengthways, over the top. No. 480. ROBIN REDBREAST CAKES. Color half the quantity of Genoese cake mixture, with cochineal and leave the other its natural colour. Bake in separate tins. When cold, cut into small rounds or fancy shapes, an equal number of shapes in each colour. Spread jam upon the plain pieces, cover with the pink ones. Cover the surface of each little cake with coffee icing. No. 481. BIRDS’ NESTS. Cut some rounds of Genoese pastry about two inches high and two inches across. Remove the centre with a small cutter, leaving a narrow rim of cake at the edge. Ice with Royal icing, dip in chopped pistachios, put in the centre some nice jam or stewed fruit, and ornament (through a rose forcer) with whipped cream slightly streaked with carmine ; or, if there is no forcer finish with whipped cream, put in carefully with a spoon. No. 482. PETIT CHOUX. 5 ozs. of flour | 3 ozs. of castor sugar 2 ozs. of butter j 3 eggs. \ pint of water Put the butter and water on to boil ; when boiling stir in the flour and sugar. Cook well over the gas and stir until the mixture leaves the sides of the saucepan clearly. Remove the saucepan from the gas and beat in the eggs. Pass the mixture through a forcing bag and vegetable rose forcer upon a greased baking sheet, and bake in a moderate oven about one hour. When done, open the cakes at the sides and insert a little preserve or whipped cream. Coat with glace icing. No. 483. ECLAIRS. Petit choux mixture I1 ^ whipped cream Chocolate icing, or caramel | Pass the petit choux mixture through a forcing bag and plain vegetable forcer, upon a greased baking sheet in lengths of about three inches and one inch in width. Bake about 45 minutes in a moderate oven. When done coat with chocolate icing. When the icing has set open the eclairs at the sides and fill with whipped cream sweetened and flavoured with vanilla. No. 484. TIPSY CAKE. 1 moulded sponge cake (a few days old if possible) A sufficiency of sherry or raisin wine 4 tablespoonsful of brandy 2 ozs. of white sugar 2 ounces of sweet almonds, blanched 1 packet of Bird’s custard powder 1 pint of cream J pint of new milk