The encyclopædia of practical cookery

Manx Cake. — Take a few lumps of sugar and rub off all the peel from half a lemon. Weigh the sugar, and add sufficient of pounded sugar to make up Jib. Put Jib. of ground rice into a basin and add the pounded sugar. Break four eggs into a basin and whisk them until, upon taking up a spoonful, there are no threads, which will be about half-an-hour, then put in the lumps of sugar and let them dissolve ; mix all, adding slowly, with the flour. Beat together and put into a buttered tin or mould and bake for about halfan-hour. Marble Cake. — Make the light part of a marble Cake by mixing 1 breakfast-cupful of butter rubbed in 5 breakfastcupfuls of flour in which 1 teaspoonful of bicarbonate of soda has been already mixed with 3 breakfast-cupfuls of caster sugar, the whites of eight eggs, 1 breakfast-cupful of sour cream, and beat all well together. Mix in another basin 5 breakfast-cupfuls of flour, 1 teaspoonful of bicarbonate of soda, and 1 teaspoonful of mixed spices ; rub in 1 breakfast-cupful of butter, and when quite smooth add 2 breakfast-cupfuls of brown sugar, 1 breakfast-cupful of molasses, 1 breakfast-cupful of sour cream, the yolks of eight eggs, one whole egg, and 1 wineglassful of brandy. Put in a mould, in alternate layers of light and dark batter. Bake quickly, and turn out when cold. A lion or other suitable mould will answer for this Cake. Marien Cakes. — Rub 1/2 lb. of butter into lib. of flour, and when quite smooth mix in lOoz. of caster sugar, the finelygrated rind of one lemon, and a small quantity of powdered cinnamon and nutmeg. Bind the above ingredients together with six well-beaten eggs and a little milk if necessary, and work the whole well ; it should form a rather stiff paste. Dust a little flour over the table, and roll the paste out on it to about lin. in thickness. Cut out the Cakes with a round tin cutter, 2in. in diameter, place them on buttered bakingsheets, ornament them on the top with small fillets of sweet almonds and well-washed and dried currants, and bake till lightly coloured in a slow oven. When the Cakes are done, detach from the tin and leave them till cold. Mazarin Cake with Rum. — Sift lib. of flour on to a pasteboard; take a quarter of it and make a sponge with Joz. of yeast (German) dissolved in a little warm water. Put the sponge in a warm place to rise. Then take the remainder of the flour and make a hollow in the centre and work in Jib. of melted butter, J pint of warm milk, Joz. of sugar, and a little salt. When it is made into a paste, add seven eggs, one at a time, beating the paste all the time. When the sponge has risen to double its original size, mix it into the paste. Then take a plain pudding-mould, butter it, and strew over some blanched almonds cut into thin strips. Fill up the mould half way, and when the mixture has risen so as to fill it put it in the oven and bake. When done, turn it out of the mould on to a dish and make a sauce to serve with it as follows : Put 1 breakfast-cupful of syrup at 30deg. into a stewpan with J pint of rum and 2oz. of finely-minced candied citron, boil it and thicken with 3oz. of butter. Cut the Cake in halves horizontally and pour half of the sauce over each, and when all the sauce is absorbed put one piece over the other to resume its previous shape. Put it on a napkin and serve.