Cassell's dictionary of cookery

Rock. — Under this name flourishes a kind of sweetmeat composed of sugar, and sometimes mixed with almonds and various flavours. The sugar is first of all boiled, then it is poured out on a cold marble slab, and worked up into a rough mass. The name "rock" is also given to another kind of sweetmeat, in which the sugar whilst hot and soft is repeatedly pulled over a smooth iron hook, until it becomes white and porous. This rock is flavoured in various ways. Rock Biscuits. — Break the whites of three eggs into a pan, and stir them together with a whisk till they break. Cut some blanched, but not dried, sweet almonds into long thin slices, and put them, with an ounce of candied orangepeel cut'small, and one ounce of finely-powdered loaf sugar, to the eggs ; mix all well up together with a spoon, adding more ahnonds and sugar to make the preparation hang together if required. Put white wafer-paper on your iron plates, and lay the mixture on it in biscuits about the size of a half-crown piece, but piled about an inch to an inch and a haU' high. Bake them, in a slack oven, of a nice light colour. — -Bead. Rock Biscuits, Lemon {see Lemon Rock Biscuits). Rock Biscuits, Red. — Mix up sliced almonds, whites of eggs, and sugar as directed in the recipe. Rock Biscuits, and colour with a little cochineal. ]\rake the preparation into biscuits as already directed, and bake in a very slack oven. The orange-peel may be omitted. Rock, Brighton (see Brighton Rock). Rock Cakes.— No. l. Whisk three whole eggs till light, ilix with them haK a pound of j50wdered sugar, a quarter of a pound of flour, and a table- spoonful of currants. Beat all thoroughly together, drop the dough in lumps upon a buttered tin, and with a fork make them look as rough as possible. Bake the cakes in a moderate oven, and when they are done enough store them in a tin canister till wanted for use. No. 2. Beat four ounces of butter to cream. Add four ounces of sugar, two well-whisked eggs, a pound of flour, and a handful of currants, picked and dried. Beat the mixture thoroughly, and bake in small cakes as above. No. 3 (very plain). Rub a little butter or dripping into a pound of flour. Add a pinch of salt, a tea-spoonful of baking BOC (763) ROD powder, a dessert-spoonful of sugar, two or three grates of nutmeg, and a handful of picked and dried currants. JMLx the dry ingredients thoroughly, add milk or water to make a light dough, and bake immediately in a well-heated oven. No. 4. Eub a quarter of a pound of butter into half a pound of flour, and add four ounces of moist sugar. Mix the whole to a light dough with a beaten egg, and add a table-spoonful of brandy. Bake as before. Rock Cakes, Almond or Cocoa-nut. — Blanch three-quarters of a pound of sweet and three or four bitter almonds, and cut them in pieces the size of a pea. Whisk the whites of three eggs to a firm froth. .Stir in tlireequarters of a pound of white and sifted sugar, a tea-spoonful at a time, and add quite as gradually the blanched almonds. Lay a piece of buttered paper on a flat tin, and with a fork drop the mixture in little knobs upon it. Bake in a moderate oven. Half a pound of grated cocoa-nut may be substituted for the abnonds. Time, twenty to thirty minutes. Probable cost. Is. 4d. per pound.