The tea-time recipe book (B book)

Boil the coffee in the water for a moment, strain, and allow to cool. Rub the icing sugar through a sieve. Put the butter into a basin, and work it with a wooden spoon for a few minutes. Add to it gradually the icing sugar, and beat to a smooth cream, then stir in wradually a table-spoonful of the coffee. Cut the top of the cake quite even, and coat it round the sides with the icing, using a palette knife and occasionally dipping the knife in hot water to make the surface smooth. Ice the top of the cake in the same manner. Put the remainder of the icing into a forcing bag, with a rose tube and decorate according to taste. This is a very delicious cake to serve with coffve ; much used in Paris. No. 47.—ROYAL CAKE. 40z. Brown & Polson’s ‘‘ Patent’’ Corn Flour. 3 oz. Paisley Flour. 4 oz. Butter. 2 Eggs. 4 oz. Castor Sugar. 3 Yolks of Eggs. Measure out the ingredients. Butter and paper a square shallow baking tin, same as used for No. 20. Put the eggs, yolks and sugar into a basin, and whisk over a pan of hot water for 15 minutes, Allow it to cool, still. whisking. Melt the butter and stir it in lightly along with Corn Flour. Pour into the prepared tin, and bake in a hot oven for half an hour. Cool on a wire tray. The cake should be about 14% inches thick. Ice over the top with the icing mixture given below, and cut into various small shapes. Icing :—8 oz. Icing Sugar. A few drops Lemon Juice. W ater. Rub the icing sugar through a sieve. Add to it the lemon juice and sufficient water to make a smooth cream. Colour with carmine, if liked. This cake may be varied by using any other icing, such as those used in Recipes 44, 45, 46, 48, 49. Cakes. No. 48.—HONEY CAKE. 20z. Brown & Polson’s ‘‘ Patent”? Corn Flour. pe ee 2 oz. Paisley Flour. 2 oz. Ordinary Flour. . 4 oz. Castor Sugar 2 oz. Chopped Almonds. 4 Eggs. 2 table-spoonfuls Honey or Apricot Jam. Measure out the ingredients. Butter and flour a round shallow cake tin. Separate the yolks from the whites of the eggs. Put the yolks and castor sugar into a basin Stir with a wooden spoon till into a - thick cream. Whip the whites to a stiff froth. Mix together the Corn Flour, Paisley Flour, and ordinary flour. Add the flour mixture and whites alternately to the yolks and sugar, stirring lightly. Bake in a moderately heated oven about 50 minutes. Cool on a wire tray. Then split in half. Mix the almonds and honey together and put between, then ice with the following coffee icing :— Coffee Icing :—8 oz. Icing Sugar. I oz. Ground Coffee. ¥ gill Water. Bring the water to the boil, add the coffee, and buil together for a moment or two. Strain off the coffee grounds and use cold. Put the icing sugar into a basin, add to it sufficient coffee to make a smooth fawn cream. Pour over the cake, and decorate. if desired, with crystallized violets or a few shredded pistachio nuts and almonds. No. 49.-FERENEZE CAKE. 14% oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 3 oz. Butter. 6 oz. Castor Sugar. 34, tea-cupful Milk. ¥4 tea-spoonful Ground Cloves. 2 Eggs. yy, Ba <4 Cinnamon. y ae 5 Nutmeg. Measure out the ingredients. Butter and flour a square shallow baking tin. same as used tor No. 19. Beat the butter and the sugar to a cream. Beat up the eges well, add them along with the milk, and mix thoroughly. Mix together the Paisley Flour, ordinary flour and spices, and stir them lightly in. Pour into the prepared tin, and bake in a moderately heated oven about 40 minutes. Cool on a wire tray. The cake should be about half-an-inch thick. When cold, ice over with the icing given below, and cut up into small diamonds. Icing :—8 oz. Icing Sugar. ¥% tea-spoonful Essence of Cloves and Ginger. 14 table-spoonfuls Water. Rub the icing sugar through a sieve, add to it the water and flavouring. . Mix till smooth, and spi: ead over the cake. Cakes.