The encyclopædia of practical cookery

(2) Rub 4oz. of butter in lib. of flour, and when quite smooth mix in ilb. of caster sugar and 1 table-spoonful of Carawayseeds. Stir in sufficient water or well-beaten eggs to form the whole into a stiff paste, and flavour with a few drops of rosewater. Dredge a little flour on a paste-board, put the paste on it, and roll out thinly ; with a tin cutter about 2in. in diameter cut it into small cakes, prick them lightly with a fork, lay them on floured baking-sheets, and bake in a brisk oven. (3) Set 1 quartern of bread dough in a warm place to rise. When well risen add a little salt and work ^lb. of butter well into it, then add (lb. of caster sugar, 1 table-spoonful 2 E 2 For details respecting Culinary Processes, Utensils , Sauces, referred to see under their special heads. Caraway — continued. of Caraway-seeds, and six eggs. Let it rise again, and when twice its original bulk turn into a buttered cake-tin, and bake in a sharp oven. (4) Warm 6oz. of butter in a basin and rub it to a cream, then add gib. of flour, 6oz. of moist sugar, 1 teaspoonful of Caraway-seeds, and 1 pinch of salt. Mix all these well together, and then add three well-whisked eggs and sufficient milk to make a smooth batter. Line a tin with buttered paper, pour in the batter, and bake in a steady oven. (5) Put Jib. of butter in a basin, warm it, and beat to a cream; then add very slowly 1 teacupful of orange- or rosewater. Mix well in 2 breakfast-cupfuls of best flour, 2 tablespoonfuls of ground rice, lib. of caster sugar, gib. of ground sweet almonds, eight eggs well whisked, and 1 table-spoonful of Caraway-seeds. All these ingredients should be added and well mixed a little at a time. Pour the mixture into a tin or mould lined with buttered or oiled paper, and bake in a steady oven. (6) Irish. — Sift through a wire sieve gib. of ground rice. Break nine eggs and beat them for twenty minutes. Put 11b. of butter into a large basin, and with the back of a wooden spoon beat it to a cream ; add to it a little at a time 1 teacupful of rose-water and lib. of powdered white sugar, and continue beating till all is well mixed. Then gradually add the beaten eggs, and sprinkle in the sifted ground rice a little at a time. Put gib. of almonds into a bowl, pour boiling water over them, and let them stand for a few minutes, then slip them out of their skins, chop finely, and add to the ingredients in the large basin; at the same time add 1 teaspoonful of lemon-juice, and sprinkle in 1 teaspoonful of Caraway-seeds. Mix well together again, and pour into a buttered cake-tin. Bake for an-hour-and-a-half in a quick oven. (7) Rich. — Beat lib. of warmed butter to a cream, and then put in lib. of caster sugar. Break eight eggs into two basins, separating the yolks from the whites, beat them up separately, and then add to the butter and sugar. Beat in lglb. of dried flour, a grated nutmeg, i teaspoonful of powdered cinnamon, and 2oz. of Caraway-seeds. Mix well together, put in a buttered tin, and bake in a quick oven.