Beat the butter to cream ; add the sugar, and then the eggs, well beaten ; mix well the baking powder with the flour ; add it gradually to the butter and sugar, and when properly mixed, dredge a little flour on the paste-board ; lay on a piece of the paste about the size of an egg ; roll it round very lightly with the hand, and lay it on an iron baking-plate, pressing it gently till about four inches in diameter. Each cake to be prepared in the same way, leaving a good space between the cakes, as they spread in the baking. Bake them in a moderately hot oven about ten or twelve minutes. When quite cold, spread a thin layer of fruit jam, jelly, or marmalade on one cake, lay over it another cake, then another layer of jam, and another cake, and sift finely powdered sugar✪ Layered Jam Cakes over it. VEGETARIAN COOKERY. 229 PRESERVED FRUIT, ETC. No. 603. — Apricots. Gather the apricots quite dry, before they are too ripe ; pare as thin as possible ; divide them in halves, weigh, and lay them on dishes, the hollow part uppermost ; strew over them their weight of loaf sugar, finely powdered✪ Preserved Apricots ; cover, and let them remain twelve hours ; put them in a preserving-pan, and simmer gently tRl the fruit looks clear, taking off the scum ; take out the fruit careMly with a colander-spoon ; put it into small jars, boiling the syrup till quite clear, and pour it upon the fruit. Cut a piece of paper a little larger than the top of each jar ; cut the edge in several places about half an inch deep ; brush the paper over mth the beaten white of egg ; place it over the jar ; press the edge tightly under the rim, and when dry, write the name on the top. No.. 604. — Barberries. Three quarters of a pound of loaf sugar to each pound ot fruit✪ Preserved Barberries. Put the barberries into a jar, which should be set in a pan of cold water over the fire, or in a slow oven, until they are sufficiently done ; then put them with the pounded sugar, and let them boil gently over the fire about quarter of an hour. No. 605. — Cucumbers. Take large cucumbers, the greenest possible, and most free from seeds, put them into a broad jar, in strong salt and water, with a cabbage-leaf over them ; cover, and set them in a warm place till they turn yellow ; then boil the salt and water, and pour it over them, repeating it daily till they are green ; then wash them in clean water, and set them over a slow fire in fresh water with a smaM piece of alum poimded fine, a large cabbage- leaf under, and another over them, till they just boil ; take them off the fire, and let them remain till cold ; then cut them in two, and take out the seeds and soft pulp carefully ; put them in cold spring water, and let them remain two days, 230 VEGETAIIIAN COOKERY. changing the water eacli day, to take out the salt ; then wipe them with a clean cloth till quite dry, and put them into syrup made in the following manner : — To three pounds of sugar, allow three pints of water, and one ounce of the best white ginger, scraped and sliced, and to each pound of cucumber✪ Pickled Cucumbers, one lemon, the rind pared very thin, and cut in shreds like straws, the juice squeezed out and strained into the syrup when boiling. The syrup must be boiled two or three times a week for a month, and must be cold before it is poured on the cucumbers, adding more sugar if required.

AI-modernized reading of the original text

Beat the butter to cream ; add the sugar, and then the eggs, well beaten ; mix well the baking powder with the flour ; add it gradually to the butter and sugar, and when properly mixed, dredge a little flour on the paste-board ; lay on a piece of the paste about the size of an egg ; roll it round very lightly with the hand, and lay it on an iron baking-plate, pressing it gently till about four inches in diameter. Each cake to be prepared in the same way, leaving a good space between the cakes, as they spread in the baking. Bake them in a moderately hot oven about ten or twelve minutes. When quite cold, spread a thin layer of fruit jam, jelly, or marmalade on one cake, lay over it another cake, then another layer of jam, and another cake, and sift finely powdered sugar over it. PRESERVED FRUIT, ETC. No. 603. — Apricots. Gather the apricots quite dry, before they are too ripe ; pare as thin as possible ; divide them in halves, weigh, and lay them on dishes, the hollow part uppermost ; strew over them their weight of loaf sugar, finely powdered ; cover, and let them remain twelve hours ; put them in a preserving-pan, and simmer gently till the fruit looks clear, taking off the scum ; take out the fruit careMly with a colander-spoon ; put it into small jars, boiling the syrup till quite clear, and pour it upon the fruit. Cut a piece of paper a little larger than the top of each jar ; cut the edge in several places about half an inch deep ; brush the paper over mth the beaten white of egg ; place it over the jar ; press the edge tightly under the rim, and when dry, write the name on the top. No.. 604. — Barberries. Three quarters of a pound of loaf sugar to each pound ot fruit. Put the barberries into a jar, which should be set in a pan of cold water over the fire, or in a slow oven, until they are sufficiently done ; then put them with the pounded sugar, and let them boil gently over the fire about quarter of an hour. No. 605. — Cucumbers. Take large cucumbers, the greenest possible, and most free from seeds, put them into a broad jar, in strong salt and water, with a cabbage-leaf over them ; cover, and set them in a warm place till they turn yellow ; then boil the salt and water, and pour it over them, repeating it daily till they are green ; then wash them in clean water, and set them over a slow fire in fresh water with a smaM piece of alum poimded fine, a large cabbageleaf under, and another over them, till they just boil ; take them off the fire, and let them remain till cold ; then cut them in two, and take out the seeds and soft pulp carefully ; put them in cold spring water, and let them remain two days, changing the water eacli day, to take out the salt ; then wipe them with a clean cloth till quite dry, and put them into syrup made in the following manner : — To three pounds of sugar, allow three pints of water, and one ounce of the best white ginger, scraped and sliced, and to each pound of cucumber, one lemon, the rind pared very thin, and cut in shreds like straws, the juice squeezed out and strained into the syrup when boiling. The syrup must be boiled two or three times a week for a month, and must be cold before it is poured on the cucumbers, adding more sugar if required.

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Vegetarian cookery