The encyclopædia of practical cookery

Travelling Cakes. — Beat up well the yolks of twelve eggs, and add while beating £lb. of pounded sugar and the grated rind (zest) of half a lemon. When the mixture becomes frothy, mix in 12 table-spoonfuls of finely-grated breadcrumbs, and the whisked whites of ten or twelve eggs. Butter a baking-sheet, and put the mixture on it, spreading it in a thin layer. Put the mixture into a slack oven, and when done cut it with a round biscuit-cutter. Mask half with apricot marmalade, and join two together by this means. Tunbridge Cakes. — Put £lb. of dried and finely-sifted flour into a basin, and rub into it 2oz. of well-washed or fresh butter ; then add 1 pinch of salt (or it may be better if put into the flour before it is sifted), 2oz. of caraway-seeds, 4oz. of finely-powdered loaf sugar, and sufficient cold water to make it into a stiff paste. Roll the paste out very thin, cut it into small rounds with a biscuit-cutter, prick little holes into the tops (or dock them), and bake from a-quarter-of-an-hour to half-an-hour in a moderate oven. Turin Cakes. — Put 2oz. of blanched sweet almonds, and three or four bitter ones, into a mortar, add the white of one egg, and pound together ; beat up the yolks of five eggs, add them to the almonds, and gradually work in lib. of caster sugar. Beat up well and add 2oz. of sifted flour, loz. of potato-flour, and the whites of five well-whisked eggs. Butter some tartlet-pans, and sprinkle over some sugar ; then pour in the batter, and bake in a moderate oven for about thirty minutes. Turkish Cakes. — (1) Large. — Whip the whites of twelve eggs to a stiff froth, then mix in by degrees a little more than -)lb. of wheat-starch ; mix well, then stir in gradually sufficient water to make a thin batter. Procure a slightly hollowed circular sheet of iron, place it over a dullish fire, and when warmed pour in some of the batter, making it spread out thinly. Directly the Cake is cooked (it will not take above a minute) take it out of the pan and pour in some more batter, the same quantity as the last lot ; proceed like this until all is cooked. Put one of the rounds of Cake in a deep dish, flavour a breakfast-cupful of milk with rose-water, and sprinkle some of it over the Cake; place another Cake on the top, and proceed thus until half are used. Then spread a thick layer of clotted cream over them, and lay the remainder of the Cakes over, proceeding as before. Pour about 1 pint of boiling syrup over the Cakes, cover them, and put in a cool place. When cold, cut the Cakes into squares or any shape desired, and serve. Pounded almonds can be used in place of clotted cream if preferred.