The encyclopædia of practical cookery

4 table-spoonfuls of powdered cinnamon, and make these ingredients into a dough with J pint of milk in which 1 teaspoonful of bicarbonate of soda has been dissolved. Roll Cakes — continued. out the dough thin on a floured paste-board, cut into shapes, and dip the face of each Cake in granulated sugar. Bake slowly on greased baking-sheets. Snow Cakes. — (1) Large.— Put Jib. of butter into a basin and beat it to a cream, using the back of a wooden spoon ; add Jib. of powdered white sugar, and beat with the spoon for five minutes longer. Break two eggs, beat them till they are quite light, and add to them J teaspoonful of essence of vanilla. Add the eggs and vanilla to the butter and sugar, and mix them well together, then mix in lightly lib. of potato-flour. Have a shallow square tin lined with buttered paper, put the Cake into it, and spread it smoothly over. Bake for three-quarters-of-an-hour in a moderate oven. When the Cake is out of the oven and has cooled a little, cut it into square pieces and take it out of the tin. (2) Sift through a fine sieve lib. of arrowroot to free it from lumps. Beat together to a cream Jib. of butter and Jib. of powdered white sugar; add to this by degrees the arrowroot, and continue beating it for a little time. Then beat to a stiff froth the whites of six eggs and stir them in. After all the egg froth is added, continue beating for twenty minutes till the mixture is a smooth white batter, then add 1 teaspoonful of essence of lemon. Butter the inside of a Cake-tin, pour the batter into it, and bake in not too hot an oven for an hour and a half. (3) Cream Goz. of white butter with 7oz. of caster sugar ; add the whites of nine eggs, not previously beaten, Jib. of flour, and 5oz. of cornflour. Beat all well together, and then add 1 teaspoonful of milk and juice of half a lemon. When thoroughly mixed turn it into a shallow tin, buttered and floured, but do not fill the tin by half. Bake lightly. (4) Small. — Take the whites of ten eggs, 1J breakfastcupfuls of sugar, 1 breakfast-cupful of flour, 2 teaspoonfuls of cream of tartar, salt, and any flavouring desired. Bub the flour, cream of tartar, sugar, and salt well together. Add the eggs, beaten till light, and stir only suflicient to mix very lightly. Put into greased moulds, and bake in a quick oven. (5) Take f breakfast-cupful of butter, 2 breakfast- cupfuls of sugar, J breakfast-cupful of milk, 2J breakfast-cupfuls of pastry flour, J teaspoonful of bicarbonate of soda, 1 J teaspoonfuls of cream of tartar, the whites of eight eggs, and 1 teaspoonful of almond flavouring. Mix the soda and cream of tartar with the flour. Be sure to use 1J teaspoonfuls of cream of tartar, as the extra amount is intended to stiffen the whites of the eggs. Bub the butter to a cream, add the sugar, and beat again ; add the milk and flour alternately, a little at a time, and beat well. Lastly, add the beaten whites and the almond flavouring. Bake in two small buttered pans in a moderate oven.