The encyclopædia of practical cookery

(2) Beat with the hand Jib. of butter warmed to melting and lib. of caster sugar into a thick cream; then add the Cakes — continued. whites of ten eggs, whipped very stiff, Jib. of flour, sifted in slowly ; flavour with 1 teaspoonful of ground bitter almonds. When well mixed, bake. (3) Warm Jib. of butter with lib. of caster sugar, and cream by beating with the hand; add the whites of sixteen wellbeaten eggs, stir in gradually lib. of sifted flour, and when quite smooth add 1 wineglassful of brandy. Put this mixture into a Cake-tin and bake. When cold cut into thin slices. Beat the whites of four or five eggs to a stiff froth, and mix with as much sugar as for icing ; stir in two grated cocoanuts, and spread it between the layers of Cake. Ice it over. Wreath Cakes. — Put ljlb. of sifted flour in a bowl and warm it. Mix 2 table-spoonfuls of dried yeast in 1 breakfast-cupful of warm milk, and stir it into the centre of the flour, mixing in only sufficient to make a light batter. Cover the bowl with a cloth, and leave it in a warm temperature until the contents have well risen. Warm Jib. of butter with 4 table-spoonfuls of caster sugar, then beat in three eggs ; add a small quantity of salt, stir it in with the flour, and work the whole into a smooth soft dough. Divide the dough into six equal-sized portions, flour a paste-board, and roll the dough out into long strips about Jin. in thickness. Twist the strips, plait the twists together in twos, and lay them in rings on a buttered baking-tin. Moisten the end of the rings with water, and stick them together. Keep them in a warm temperature until risen, then brush them over with a paste-brush dipped in beaten egg ; strew coarsely-powdered loaf sugar and a few chopped almonds over them, and bake in a moderate oven. The Cakes should not be too much browned, and care should be taken that the almonds do not burn. Yorkshire Cakes.— (1) Bub 3oz. of butter into 21b. of flour, and then add four well-whipped eggs and 1 table-spoonful of sugar. Work all well together, and add J pint of warmed milk with loz. of German yeast dissolved in it ; put in 1 pinch of salt, and work vigorously for five minutes. Make it smooth in the pan, put a cloth over it, and let it ferment for half-an-hour before the fire. Turn it out on to a slab, knead well, and cut it into twelve equal parts. Boll them in the hands into balls, and then put them on baking-sheets and flatten ; place again near the fire to prove, and when sufficiently risen brush them over with beaten egg and bake in a quick oven. These Cakes are usually cut into two or three slices, toasted and buttered, and served hot. (2) Bub Jib. of butter into 71b. of flour, and moisten with lqt. of lukewarm milk and J pint of fresh yeast mixed with 1 pint of warm water. Let it stand to prove for about twenty minutes, then make it into Cakes and put them on warmed baking-sheets ; push a finger through the centre before putting them on the baking-sheets. Bake in a hot oven until done a light brown, and then brush over with a little warmed butter.