The encyclopædia of practical cookery

(2) Small. — Rub through a sieve 1lb. of sweet almonds that have been blanched and pounded (or use ground almonds) with 1lb. of caster sugar ; beat into it the yolks of four eggs and the grated rind of one lemon. Make the paste into any shapes, sprinkle the tops with water, and sift caster sugar over them. Butter a baking-sheet, put the Cakes on it a short distance from each other, and bake in a quick oven until lightly coloured. (3) Take 1lb. of ground almonds, put them in a saucepan, and sift into it 1lb. of caster sugar ; hold it over a gentle fire, and when the paste is so dry that it will not stick to the fingers, take it off. Be careful not to let the paste burn, and keep it moving. Boll it into thin and short lengths, and make a variety of shapes with it. Make an icing, and dip the shapes into it, one side only ; drain them. They can be variegated by almonds or coloured pistachios scattered over them. Royal Cake. — Stone 12oz. of raisins, put them into a basin with about 1 pint of maraschino and four sticks of vanilla pounded with 6oz. of sugar, and cover over the basin until wanted. Work 2lb. of butter to a cream, and prepare a paste with it, adding 3lb. of flour, twelve eggs, and twelve yolks, and working in the vanilla mixture when the paste is thoroughly incorporated. Put the mixture into a mould, decorate with pieces of candied peel, and bake in a moderate oven. Turn the Cake out when done, and serve cold. Ruggles Cake.— Rub 1 1/2 breakfast-cupfuls of butter into 4 breakfast-cupfuls of flour, in which you have already mixed 1 teaspoonful of bicarbonate of soda ; add 3 breakfast-cupfuls of caster sugar, and beat in six eggs and 1 pint of milk. Flavour to taste, and bake in a moderate oven. St. Amand Cake. — Put 1lb. of flour into a basin to warm, and then take a fourth part of it and put it into a small stewpan. Dissolve 1oz. of German yeast in a teacupful of warm milk, and add it to the flour in the pan to make it Ji into a sponge. Cover over the pan, and put it in a warm place to rise to double its original bulk. Make a hollow, or bay, as it is called, in the centre of the remainder of the flour, and put in the yolks of four eggs and the white of one, 3oz. of warmed butter, 5 table-spoonfuls of vanilla-flavoured sugar, 4 table-spoonfuls of butter-milk, and a little salt. The For details respecting Culinary Processes, Utensils, Sauces, dec., referred to. see under their special heads. Cakes — continued. butter-milk and eggs must be well beaten together before adding, and the flour sifted in a little at a time, keeping the paste stiff. Work it vigorously for ten minutes, and then add two eggs, one at a time. Mix the sponge into this dough, and work for a few minutes more. Then add another 3oz. of butter warmed to melting. Cover the paste over with a cloth, and put it in a warm place to prove. When it has risen for an-hour-and-a-half, work it again with the hands, adding 4 table-spoonfuls of whipped cream. Take a large border-mould with a concave bottom, butter it well, and three-parts fill with the paste, putting it in in layers ; on top of each layer put some well-drained preserved chestnuts cut up in small pieces. Put the mould on a baking-sheet, keep it in a moderate temperature, and let the paste again rise for twenty minutes or so.