The encyclopædia of practical cookery

(6) Take Jib. of well-washed butter, warm it, and beat it to a cream, adding slowly Jib. of arrowroot, 1 teacupful of caster sugar, a little salt, and either lemon, vanilla, or almond flavouring. Put the whites of three eggs in a basin, and whisk them until they are like snow ; then put them into the arrowroot, and whisk again until the batter is quite light and white. Pour it on to a shallow baking-tin, and bake in a quick oven. When it is done cut it into 2in. squares. Caster sugar may be dusted over the top of these Cakes. (7) Put Jib. of cornflour on a plate, and mix into it J teaspoonful of baking-powder. Beat three eggs in a basin till they are quite light, then mix with them 1 teacupful of milk. Put 3oz. of butter into a larger basin, together with 3oz. of sugar, and beat these to a cream, using the back of a wooden spoon ; add and beat into this a little cornflour, and then a little of the beaten egg-and-milk, and continue in this way, adding and beating in cornflour and egg alternately, a little at a time, till all is mixed in the butter and sugar. Then last of all add 1 teaspoonful of lemon-juice. Have some small tins ready greased, half fill them with the mixture, and bake for about ten minutes. Snowball Cakes. — In making these Cakes ball-shaped moulds (see Fig. 29G), about the size of oranges, are required, which must open into halves upon a hinge and have holes pierced in them close together, like a fine sieve. Having obtained these moulds the Cake is to be made as follows : Sift Jib. of flour on to a board or table and make a bay in it ; pour J wineglassful of white wine into the bay. Then add the yolks of three eggs, 1 table-spoonful of sugar, and 1 pinch of salt. Mix the flour in For details respecting Culinary Processes „ Utensils , Sauces, <bc., referred to, see under their special heads. Cakes — continued. gradually from the sides so as to make a smooth paste, give it six turns as for puff paste, and divide it into twelve equalsized pieces ; roll out each piece into thin round flats. Mark each round in strips with a pastry -roulette, taking care not Fig. 296. Mould for Snowball Cake. to cut through to the edge of the round; then take them up with the handle of a wooden spoon, threading it between the cuts, and drop into the moulds, closing them when full. Put the moulds into boiling fat for six minutes, then take them out and drain on a sieve ; open the moulds, take out the Cakes, and roll them in vanilla-flavoured sugar. Keep the Cakes in a warm place and dish them piled up in an ornamental paste basket (see Fig. 297) or glass dish. Snowflake Cake. — Take J breakfast-cupful of butter, 1J breakfast-cupfuls of caster sugar, 2 breakfast-cupfuls of pastry-flour, i breakfast-cupful of milk, the whites of five eggs, 1 teaspoonful of cream of tartar, 2 teaspoonful of bicarbonate of soda or H teaspoonfuls of baking-powder, and the juice of half a lemon. Beat the butter to a cream. Gradually add the sugar, then the lemon, and when very light the milk and whites of the eggs, beaten to a stiff froth ; then the flour, in which the soda and cream of tartar are well mixed. Bake on a greased sheet in a moderate oven. When nearly cool, pour icing over the top.