1218. Baba, Creme a la Vanille. — Prepare a baba cake as for No. 1216. When removed from the mold and laid on a dish, cut it into six equal parts. Take six ounces of apricot marmalade (No. 1335), and pro- ceed as follows : take one piece of cake in the left hand, and with a knife in the right, cover both sides, where they were cut, with the marmalade. When finished, arrange the six pieces together on the dish, and give them the same form as before they were cut; to be eaten with the following sauce (No. 1219). 1219. Creme a la Yanille Sauce. — Boil one pint of cold milk in a saucepan; put three egg yolks into a small vessel with two ounces of pow- dered sugar, one ounce of flour, and a piece of vanilla-bean one inch long. Beat well together with a wire whip for two minutes. Pour this into the boiling milk. Stir again briskly with the whip until it boils once more; remove from the fire, and add half af gill of maraschin✪ Baba, Creme a la Vanilleo. Beat again for one minute, and pour the cream nicely over the cake before sending to the table. 1220. Home-made Cake. — Put into a bowl half a pound of sugar and half a pound of good butter. Mix thoroughly with the hand for fifteen minutes. Break four eggs, leaving the whites in a basin, and drop the yolks in with the butter and sugar. Mix again. Now beat the whites to a froth and add them to the other ingredients. Grate in half a saltspoon- ful of nutmeg; add half a pound of flour; mix well again; stir in two ounces of well-cleansed currants (No. 1080), and two ounces of peeled 352 THE TABLE. sweet almonds (No. 1207) out into small pieces. Mingle all well together with the hand for five minutes, and with the other hand drop in one gill of brandy. Have a round cake-mold holding two quarts; butter it lightly with a hair brush, and sprinkle in a little sugar. Drop a third of the preparation into the mold; spread over it two ounces of candied orange, shred into thin slices; then add half of the remaining preparation; spread on top of it two ounces of shred, candied citron✪ Home-made Cake, and fill the mold with the rest. Lay a piece of brown paper over, and put the mold into a very mod- erate oven for two hours. Let it get a good golden color. Remove, and cool off in the mold, which will take about three hours. Remove the cake by turning it bottom up. Arrange a lace paper on a dessert-dish. Glaze the cake with a glace a 1'eau (No. 1197), dress it on the dish, and deco- rate the top and border tastefully with assorted candied fruits. 1221. Plain Galette. — Knead well and finely together in a vessel one pound of good flour with six ounces of fresh butter, one gill of cold water, and a saltspoonful of salt✪ Plain Galette. After ten minutes, when it becomes soft, roll it into a flat, circular cake — using a rolling-pin, well floured, to prevent its adhering. Place it in a baking-pan. Bake in a very slow oven for thirty-five minutes. When a nice light color, remove and let it cool. Serve it on a dessert-dish, over a folded napkin.

AI-modernized reading of the original text

1218. Baba, Creme a la Vanille. — Prepare a baba cake as for No. 1216. When removed from the mold and laid on a dish, cut it into six equal parts. Take six ounces of apricot marmalade (No. 1335), and proceed as follows : take one piece of cake in the left hand, and with a knife in the right, cover both sides, where they were cut, with the marmalade. When finished, arrange the six pieces together on the dish, and give them the same form as before they were cut; to be eaten with the following sauce (No. 1219). 1219. Creme a la Yanille Sauce. — Boil one pint of cold milk in a saucepan; put three egg yolks into a small vessel with two ounces of powdered sugar, one ounce of flour, and a piece of vanilla-bean one inch long. Beat well together with a wire whip for two minutes. Pour this into the boiling milk. Stir again briskly with the whip until it boils once more; remove from the fire, and add half a gill of maraschino. Beat again for one minute, and pour the cream nicely over the cake before sending to the table. 1220. Home-made Cake. — Put into a bowl half a pound of sugar and half a pound of good butter. Mix thoroughly with the hand for fifteen minutes. Break four eggs, leaving the whites in a basin, and drop the yolks in with the butter and sugar. Mix again. Now beat the whites to a froth and add them to the other ingredients. Grate in half a saltspoonful of nutmeg; add half a pound of flour; mix well again; stir in two ounces of well-cleansed currants (No. 1080), and two ounces of peeled sweet almonds (No. 1207) out into small pieces. Mingle all well together with the hand for five minutes, and with the other hand drop in one gill of brandy. Have a round cake-mold holding two quarts; butter it lightly with a hair brush, and sprinkle in a little sugar. Drop a third of the preparation into the mold; spread over it two ounces of candied orange, shred into thin slices; then add half of the remaining preparation; spread on top of it two ounces of shred, candied citron, and fill the mold with the rest. Lay a piece of brown paper over, and put the mold into a very moderate oven for two hours. Let it get a good golden color. Remove, and cool off in the mold, which will take about three hours. Remove the cake by turning it bottom up. Arrange a lace paper on a dessert-dish. Glaze the cake with a glace a 1'eau (No. 1197), dress it on the dish, and decorate the top and border tastefully with assorted candied fruits. 1221. Plain Galette. — Knead well and finely together in a vessel one pound of good flour with six ounces of fresh butter, one gill of cold water, and a saltspoonful of salt. After ten minutes, when it becomes soft, roll it into a flat, circular cake — using a rolling-pin, well floured, to prevent its adhering. Place it in a baking-pan. Bake in a very slow oven for thirty-five minutes. When a nice light color, remove and let it cool. Serve it on a dessert-dish, over a folded napkin.

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