The encyclopædia of practical cookery

(3) Rub 3oz. of butter into 1lb. of flour, theand add 1 teaspoonful of powdered ginger, 3oz. of powdered white sugar, and 1 dessert-spoonful of baking-powder, and rub these in also. Take 3oz. of sultana raisins, rub them in a towel to free them from stalks, and when quite clean, mix them in. Put two eggs into a bowl, beat them till they are quite light, add to them 1 teaspoonful of milkand stir this into the flour, &c., till it is a stiff dough : it should be so stiff that a spoon will stand in it. Butter a flat baking-sheet, and put on to it rough pieces of this dough, about double the size of a walnut. Do not cut the dough, as it would make the shape of the Cakes too smooth ; tear out pieces of the requisite For details respecting Culinary Processes , Utensils , Sauces , <fcc., referred to, see under their special heads. Cakes — continued. size with a couple of forks, and drop them on to the tin in such a way that they shall be as rough and rocky as possible. Put them in a hot oven, and bake for a-quarter-of-an-hour. Take them out, and let them get cold. Rodon Cake (German). — Dissolve 1oz. of dry yeast in 1 teacupful of warm milk ; mix with it 4oz. of flour, work it well, and set the sponge in a warm place to rise. Blanch and peel 1lb. of sweet almonds and six or eight bitter ones, pound them in a mortar until quite smooth, adding occasionally a small quantity of white-of-egg to keep them from oiling. Beat six eggs, and mix with them the pounded almonds, the grated rind of half a lemon, 4 table-spoonfuls of caster sugar, fib. of the finest white flour, and sufficient warm milk to make a thin dough. Mix Jib. of warmed butter with the dough, and then the sponge, which should be well risen. Beat the whole together for twenty minutes with a wooden spoon, then mix in 4oz. of chopped sultanas, 2oz. of well-washed and dried currants, and about 1 table-spoonful of chopped almonds. Thickly butter the interior of a Cake-tin, and stick thin slices of almonds all round the sides and bottom. Pour the Cake batter into the mould, which should be only half full. Leave the Cake in a warm temperature until it has well risen. Bake in a moderate oven for an hour and a half, and turn it out of the tin whilst warm. Roll Cake. — Beat separately three eggs till very light, then beat them together with 1 breakfast- cupful of caster sugar, 3 table-spoonfuls of cream, or 1 table-spoonful of warmed butter, 1 breakfast-cupful of pastry-flour mixed with 1 teaspoonful of cream of tartar, and J teaspoonful of bicarbonate of soda. Spread very thin in a long, shallow tin, and bake in a moderate oven. Beat one egg, and add 1 breakfast-cupful of water and the grated rind and juice of one lemon. Pour this slowly on 1 breakfast-cupful of sugar mixed with 2 table-spoonfuls of flour. Cook in a saucepan till smooth like cream. Spread it while warm over the Cake, trim the edges with a sharp knife, and roll up, fastening the free edge by wetting with a paste-brush.