Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

getter. When the paste looks soft, drop it at equal distances from a biscuit-syringe on to sheets of wafer-paper; pat a strip of almond on the top of each; strew some sugar over, and bake the macaroons in rather a slow oven, of a light brown color. When hard and set, they are done, and must not be allowed to get very brown, as that would spoil their appearance. If the cakes, when baked, appear heavy, add a little more white of egg, but let this always be wellwhisked before it is added to the other ingredients. We have given a recipe for making these cakes, but we think it almost or quite as economical to purchase such articles as these at a good confectioner's. ALMOND ICING. Whites of four eggs; one pound sweet almonds; one pound powdered sugar; a little rose-water. Blanch the almonds by pouring boiling water over them and stripping off the skins. When dry, pound them to a paste, a few at a time, in a Wedgwood mortar, moistening it with rosewater as you go on. When beaten fine and smooth, beat gradually into icing. Put on very thick, and, when nearly dry, cover with plain icing, TO MAKE ICING FOR CAKES. Beat the whites of two small eggs to a high froth; then add to them quarter of a pound of white sugar, ground fine, like flour; flavor with lemon extract, or vanilla; beat it until it is light and very white, but not quite so stiff as kiss mixture; the longer it is beaten the more firm it will become. No more sugar must be added to make it so. Beat the frosting until it may be spread smoothly on the cake. This quantity will ice quite a large cake over the top and sides. Mother's Cook Boob. LOAF CAKE. One pomid of butter beaten to a cream, two pounds of sugar rolled fine, three pounds of sifted floor, six wellbeaten eggs, three teaspoonfuls of powdered saleratus, dissolved in a little hot water, one tablespoonfnl of ground cinnamon, and half a nutmeg grated; add one pound of currants, well washed and dried, one pound of raisins stoned and cut in two; work the whole well together, divide it in three loaves, put them in battered basins, and bake one hour in a moderate oven. RICH BRIDE-CAKE. Take four pounds of sifted flour, four pounds of sweet, fresh butter, beaten to a cream, and two pounds of white powdered sugar; take six eggs for each pound of flour, an ounce of ground mace or nutmegs, and a tablespoonful of lemon extract or orange-flower water. LADY FINGERS. Take eight eggs ; whip the whites to a firm snow. In the meantime, have the yolks beaten up with six ounces of powdered sngar. Each of these operations should be performed at least one hour. Then mix all together with six ounces of sifted flour; and when well incorporated, stir in half a pint of rose or orange-flower water; stir them together for some time. Have ready some tin plates, rubbed with white wax; take a funnel with three or four tubes; fill it with the paste, and press out the cakes upon the plates, to the size and length of a finger; grate white sugar over each; let them lay until the sugar melts, and they shine; then put them in a moderate oven, until they have a fine color; when cool, take them from the tins, and lay them together in couples, by the Mother's Coos Book. 183 batiks. These cakee may be formed with a spoon, on sheets of writing paper. Half this quantity will be trouble enough at one time. QUEEN CAKE. Beat one pound of batter to a cream, with a tablespoonfnl of rose-water; then add one pound of fine white sugar, ten eggs, beaten very light, and a pound and a quarter of sifted flour; best the cake well together; then add half a pound of shelled almonds, blanched, and beaten to a paste; butter tin round basins, line them with white paper; put in the mixture an inch and a half deep; bake one hour in a quick oven. CHOCOLATE MACAROONS.