The encyclopædia of practical cookery

Modena Cake. — Take 6oz. of butter and work until it becomes like a cream, then rub it into Jib. of flour and Jib. of sugar. Whisk six eggs for a-quarter-of-an-hour, and mix the flour and sugar gradually witli the eggs, then add a little grated lemon-peel and some candied lemon-peel, cut into thin slices, and finally mix in about J saltspoonful of bicarbonate of soda. Line a tin with buttered paper, put in the mixture, and bake in a moderate oven for an hour. Montblanc Cake. — Take a deep flawn-circle, and line it with some tartlet-paste. Remove the circle and then pinch the paste on the top as well as against its outer sides, wrap these round with a strip of paper and sew them with thread. Cover the inside of the paste, and the bottom and outside, with buttered paper ; then fill up the hollow with flour in order to bake the paste firm. When the flawn is taken out of the oven, take off the paper, remove the flour, and mask the bottom and sides with a rather thick layer of apricot marmalade, and spread over a layer of light frangipane perfumed with orange. Then take fifteen ordinary choux of a round shape and moderately large size ; open them from below, and fill the cavity with a Bavarian cream, flavoured with strawberries and thickened on ice. Close these, and dip them one at a time into cooked vanilla icing sugar ; lot them drain a little, and then put them at once into the flawn-case. Build up in the shape of a pyramid ([illustration: Figure 282]), and when the icing is cold the choux should have adhered. Cut pieces of angelica into points, and set between the choux. Montmorency Cake. — Make a sponge of 4oz. of sifted flour and Joz. of yeast, with 1 pint of warm water ; put it in a warm place to rise. Then take Jib. of flour, also sifted, rub into it Jib. of warmed butter, make a hole or bay in the centre, and in it put J teacupful of water, ten eggs, and Joz. of pounded sugar. Mix all these well together, and work into a paste, adding five more eggs, one at a time. Allow the sponge to rise to twice its original bulk, and then mix it with the paste together with Jib. of dried cherries, quartered. Half fill a pudding-basin (that has been buttered) with the paste, and when it has risen to the top of the basin put in a moderate oven and bake. When done, turn it out and put it on a cloth. Boil 1 pint of kirschenwasser with 1 pint of syrup, and serve in a boat with the Cake. Montrose Cake. — Break twelve eggs into a basin and whisk them well for ten minutes, then add a little grated nutmeg, J wineglassful of brandy, and 1 table-spoonful of rose-water. Have ready lib. of butter beaten to a cream and mixed with lib. of caster sugar. Beat it all well up for about twenty minutes, and sift in lib. of flour and Jib. of currants. Put in a buttered tin, and bake. Mountain Cake. — Mix 1 teaspoonful of cream of tartar and J teaspoonful of bicarbonate of soda with 3 breakfast-cupfuls of flour, then rub in 1 breakfast-cupful of butter ; when quite For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads. Cakes — continued.