Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

8 ozs. cream of tartar Flavor mace and lemon The New York Pound and Wine cake mixtures may also be used for Cup Cakes. Mix in the same manner and work the mixture a little tough after the flour is added. Bake in greased and dusted cup cake moulds; sprinkle with a few cur- rants or seme chopped almonds and bake in a good heat of 400 to 450 degrees Fahrenheit. Ice and sprinkle with cocoanut, or leave plain. 293.— DROP CAKE No. 1. z}i lb. sugar i lb. butter i}i pt. eggs I qt. milk i oz. of powdered ammonia 3 lbs. of flour The grated rind of two lemons 294.— DROP CAKE No. 2. i}i lb. sugar 10 ozs. of butter 8 eggs I pt, milk 2% lbs. flour ^ oz. ammonia % oz of soda Lemon extract Mix samd as for Cup Cake and drop on greased and dusted pans; sprinkle a few currants on top and bake in a good heat. 295.— HONEY CAKE. Take half New Orleans molasses and half honey and let it come to a boil; skim well, throw a little cold water in it, let it boil up and skim again, then take off the fire. Let cool till you can hold your hand in it, then work in enough soft flour to make a medium dough. In Germany it is customary to make this dough several months before it is used, because it improves with age. Take from this stock dough, and into five pounds of it work one-half ounce of soda, or onefourth ounce of ammonia dissolved in a little water, and a tablespoonful of mixed spice. Add one-half pound of chopped almonds, one half pound of citron and some lemon extract, and work it all well together. Before baking the whole batch it is best to make a test with one small cake, because the difference in the acidity of the honey and molasses requires this test, to be certain in the result. If the cakes are too light, work more stock dough into it; if too heavy, add more soda or ammonia Make into single cakes; or, roll out a sheet as large as the pan, grease and dust the pan with flour, put on the dough about one-third inch thick and bake in a medium heat. Make a boiled icing like No. 206, very thin, grain it on the side of the pan till it gets white and brush the cake over with it. Let dry and cut the cake in small pieces. Other cakes are made smaller shapes in square and heart forms; also figures of men and animals are cut from the paste, decorated with icing of different colors. Other decorations are executed with blanched almonds and slices of citron, and the cakes are iced with a gloss of gum water while warm. The cheapest grades of these cakes are made from molasses and brown sugar in the same manner as given above. 302— SPICE CAKE No. 2. 3 lbs. crumbs i lb. flour 2 ozs. lard I qt. molasses J^ teaspoon soda 6 eggs 8 ozs. citron and orange peel 4 ozs. currants Mix with a little water. 296— BEST HONEY CAKE. 2 lbs. honey i}i lb. brown sugar ^ pt. water X oz. soda i}4 lb. shredded almonds ^ oz. cloves, mace, cinnamon and nutmeg 3 lbs. flour, the grated rinds of two lemons }i lb. of orange and citron peel cut fine. Boil sugar, honey and water; take o£f and let cool till blood warm; mix in the flour, spices and the soda dissolved; then add the almonds and peel. Let stand for a couple of days to ripen; cut out in small cakes, put on dusted pans and bake in medium heat. Ice with transparent icing No. 206. 297— NUREMBERG LECKERLY. i}^ lb of blanched and shredded almonds roasted light brown The grated rind of one lemon 15 eggs 1)4 lb. of sugar i lb. 4 oz. of flour }4 lb. of orange and citron peel chopped fine. Rub the sugar and yokes light; beat the whites firm, and mix together; add the almond, peel and lemon rind and draw in the flour. Spread the mixture on wafer paper, cut in oblongs, put a thin slice of citron in the centre, dust with sugar and place on dusted and greased pans in medium heat.