Perfection in baking

Pound fine in mortar: one pound of raw almonds with four or five eggs ; then stir until light with one and one-half pounds of sugar in a bowl, adding twenty-four yolks gradually. At the same time moisten one-half pound roasted, finely-ground bread crumbs with rum (some use port or sherry wine) ; add it to the above mixture with two ounces of fine chopped citron, the same of orange, one-half ounce of cinnamon, one-fourth of allspice ; last stir in very carefully twenty egg whites, beaten very stiff, and four ounces of flour. When baked in deep, round tin, paper-lined, turn over at once on a sieve to cool. Ice with rum flavored or vanilla icing. Chocolate Torte. The same formula as above, only take two ounces less bread and moisten with warm water, to which add vanilla and lemon flavor, and add six ounces powdered chocolate or cocoa. Caramel Cake. Cream well one pound of shortening, one and one-half pounds of sugar, then ten eggs, vanilla added; one-half pound of raw almonds roasted and chopped very fine ; one pint of milk, two pounds of cake flour, one-half ounce of baking powder. Bake in Duchess pans. If used for layer-cakes, bake in flat layers and fill with soft egg icing, to which add some burnt sugar and a little vanilla. — 47 — General Rules. Add egg coloring to butter or lard, if any is used. Seedless (Sultana) raisins are the best for large cakes. In summer wash your butter in ice water first; in winter soften a little in oven before using it. If the oven bakes from the bottom, set your tin on another pan first, with heavy papers between. Fruit for large cake should always be rubbed well with flour first. Keep eggs on ice, if whole or broken up. For large square cakes it is best to have a wooden frame made, which should be greased and paper-lined; set on level and cook in tin. This avoids crust on the sides of cakes. Grease all tins for loafcakes first, then line with paper, and for square cakes line the sides again, after the paper, with strips of cardboard. This avoids all hard crust and waste. FOR NOTES AND RECIPES. PART V. Small Cakes, Cookies, Cup Cakes, Drop Cakes, etc. Sugar Cookies. Mix together four pounds of sugar, two pounds of lard, eight or nine eggs, one quart of milk, one-half pint of water, one and onehalf ounces of ammonia, one-fourth of an ounce of soda, a little mace or nutmeg. Then add eight and one-half pounds of pastry flour, roll out one-fourth of an inch thick, wash over the top after it is cut out, dip in granulated sugar. Bake hot at 400 degrees. Shrewsbury Cakes. One pound of butter, three-fourths of a pound of sugar, one and three-fourth pounds of flour, mace and cinnamon; rub all together dry. Then add four eggs (yolks of eight eggs are better), one tablespoonful of cream or milk; mix all very light together, and if possible, let it rest on ice for some time. Roll out like cookies, press the top with a fork and wash. Mix one egg, one spoonful of milk, one-half teaspoonful of sugar, one-half spoonful of salt. Different shapes can be given to the mixtures. Bake hot. Seed Cakes.