European and American cuisine

Peanut Cakes. — Stir 4 ounces butter with Y^ pint of powdered sugar to a light white cream, add the yolks of 2 eggs and 1 whole egg, stir 5 minutes, flavor with the grated rind of 1 lemon ; then sift Yt pound of flour with 1 teaspoonful baking powder, add the flour alternately with 1 gill of milk to the above mixture. Butter 2 medium-sized jelly tins and sprinkle them with bread crumbs, divide the cake batter equal in the pans, smooth them over with a broad-bladed knife, and bake in a medium-hot oven till done. In the meantime shell 1 pint of peanuts and break half of them in pieces. Boil Ys cup of sugar with Y» giU of water until it begins to turn yellow ; have the whites of 2 eggs beaten to a stiff froth, add slowly the boiling sugar while beating constantly, add 1 tablespoonful of Jamaica rum or 2 of sherry wine, and set for a few minutes aside to cool. When the cakes are done remove, turn them on to a paper on which a little powdered sugar has been sprinkled. After a few minutes move them to keep from sticking to the paper ; when nearly cold lay 1 cake upside down on the plate, spread over the iceing, cover with the broken peanuts, lay the remaining cake over it, and dust with sugar. Oenoises. — Sift Ys pound flour with 1 teaspoonful baking powder, melt Y2 pound butter in a saucepan ; let it boil up once, remove, and 5 minutes later take off the scum ; pour the butter into a cup leaving the sediment in the saucepan ; stir Ye pound powdered sugar with 3 whole eggs and 2 yolks to a cream, add the grated rind of 1 lemon, then add the flour, stir until smooth ; next add slowly CAKES, TORTES, ETC. the melted butter, while stirring continually ; add last the beaten whites of 2 eggs. Line a long shallow buttered tin pan with paper, pour in the mixture, spread it even with a knife, the mixture should be about Ys inch thick. When done turn the cake onto a floured board. Cut it into fancy shapes and ice them. KOiiig'8 Torte.— Chop fine 4 ounces blanched almonds, add 1 teaspoonful cinnamon, a pinch of cloves and mace, 2 ounces finechopped peanuts, 2 ounces fine-cut citron, the grated rind and juice of Ys lemon, 2 ounces seedless raisins, 2Ys ounces bread crumbs ; moisten with wine or brandy. Stir the yolks of 7 eggs with 8 ounces sugar to a cream, add the above ingredients and the 7 whites beaten to a stiff froth, bake in a paper-lined form ; when done and cold, glaze the cake with the following glaze : Mix 1 cupful sifted powdered sugar with 2 tablespoonfuls sherry wine, stir over the fire till lukewarm, then pour it over the cake.