The complete Indian housekeeper & cook

16. Tea Cakes. — Eight units patent flour, 2 of butter, 4 of eggs, 10 of milk, 1 of sugar. Beat the yolks, add to the milk. Put the butter and sugar in the flour, mix, add the beaten whites, and bake at once. Slice, toast, butter, and serve hot. Cakes and Biscuits, 1. Almond Cakes. — Ten units pounded almonds, 8 of white sugar, 5 of flour, 3 of butter, 1 of grated lemon rind, 10 of eggs. Mix as usual, yolks and whites beaten separately, and bake a light colour. The mould should either be buttered and bread-crumbed or have oiled paper in it. 2. Almond Biscuits, or Rout Cakes. — Four units ground almonds with 2 units white sugar and some orange-flower water. Rub through a sieve, and stir over the fire till it leaves the side of the pan. Add 6 units flour, 3 of yolks of egg, 3 of butter. Roll out thin, cut into biscuits, and glaze with sugar, or afterwards ice. 3. Almond Wafers. — Eight units almonds chopped fine, 4 of sifted white sugar, 1 of flour, 4 of eggs, some candied orange flower. Mix all together without previously beating the eggs, and spread the mixture on baking tin which has been well lined by warming the tin, and then rubbing it over with white wax. Push into the oven, and when half done cut into squares or circles. When of a light fawn, remove one by one, rolling them outside-in, into cornucopias or rolls. If they cool, they become brittle and unmanageable. Serve with a little whipped cream, or any pastry custard, in each, or plain. 4. Angel Cake. — Beat well 9 units white of egg, add 15 of pounded sugar sifted three times, or icing sugar, then add i unit extract of vanilla, and lastly 10 units of flour which has been sifted with 5 unit of cream of tartar five times. Stir lightly together, and pour into a new ungreased tin pan. Bake it in a moderate oven for forty minutes. Cover it for the first twenty minutes with a sheet of paper. Let it cool in the pan by turning the pan upside down, resting the edge of the pan upon two plates, in order to allow the air to Housekeeper and Cook 329 circulate under the cake. Do not shake the pan while in the oven or while cooling, or it will be heavy. Eat the day it is baked 5. Arrowroot Sponge. — Four units arrowroot, 6 units sifted sugar, 4 units yolk of egg, 6 units white of egg. Beat the yolks with the sugar till it is white, add the arrowroot gradually, then the whites, and a few drops of essence. Beat well, and bake in a quick oven. G. Brown Biscuits. — Eight units oatmeal, 8 of flour, 2 of butter, 8 of sugar, milk to make a stiflF paste. Cut out into thin biscuits with a wineglass. 7- Chocolate Cake. — Four units flour, 4 units sugar, ^ of carbonate of soda, 1 unit cocoa, 6 units eggs, 6 units of quite sour cream. Add this last of all, and bake. 8. Corn Cake. — Eight units butter, 4 of chopped preserved ginger, a little ground ginger and spice, and 8 units sugar. Beat till white, then add eight units eggs, and beat again till creamy. Add 4 units golden syrup, 8 of Indian corn meal, and 4 of atta. Stir in 3 units liqueur or brandy, 4 of citron peel in shreds, and 2 of preserved cherries. Bake in a low mould. 9. Diet Loaf or Scotch Seed Cake. — Four units butter and 8 of flour, 8 of eggs, 3 of shred almonds and citron, 3 carraway seeds, 3 units brandy. Decorate on the top with “ carways ” or carraway comfits. Bake in a square tin, not too deep.